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CTAC 6040: Mechanical Applications
5.00 Credits
Saint Paul College
This course covers advanced tool room machining operations using vertical mills, lathes, surface grinders, as well as part inspection. 5C/0/5/0
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CTAC 6040 - Mechanical Applications
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CTAC 6041: CNC 2
2.00 Credits
Saint Paul College
This course covers the set-up and operation of CNC machine tools. Also includes advanced NC/CNC Programming and Operation on machining and turning centers with an emphasis on Fanuc controls. (Prerequisite: MTTP 1511). 2C/0/2/0
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CTAC 6041 - CNC 2
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CTAC 6042: Computer Aided Manufacturing 1
2.00 Credits
Saint Paul College
Covers computer-aided manufacturing using Mastercam software. Students will learn to create geometry, toolpaths, and CNC tape files for a series of prints and projects. The use of PC based CAM software to generate numerical control programs is included. The software currently is Mastercam Version 6. 2C/0/2/0
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CTAC 6042 - Computer Aided Manufacturing 1
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CTAC 6108: Open Lab Welding CTAC
4.00 Credits
Saint Paul College
No course description available.
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CTAC 6108 - Open Lab Welding CTAC
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CTAC 9900: A+ Personal Computer Support
5.00 Credits
Saint Paul College
No course description available.
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CTAC 9900 - A+ Personal Computer Support
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CULA 1405: Culinary Arts Foundations 1
2.00 Credits
Saint Paul College
This course is made up of two units: "Introduction to Culinary Arts" which is designed to allow the student to become familiar with the hospitality industry, our program and the foundation skills necessary to become a foodservice professional; and "Basic Baking" which is designed to allow the student to develop knowledge and skills necessary to work in a professional baking environment. 2C/0/2/0
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CULA 1405 - Culinary Arts Foundations 1
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CULA 1415: Culinary Arts Foundations 2
4.00 Credits
Saint Paul College
This course is made up of two units: "Basic Pantry and Cold Food Production" which is designed to allow the student to develop knowledge and skills necessary to work in the Garde Manger and pantry areas in a professional foodservice environment; and "Basic Range and Hot Food Production" which is designed to allow the student to develop knowledge and skills necessary to work in a professional foodservice environment. Foundation stocks, sauces and soups are the major component. Must be taken concurrently with Culinary Arts Foundations 1 or have instructor approval. 4C/0/4/0
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CULA 1425: Fundamentals of Pastry
1.00 Credits
Saint Paul College
This course provides a thorough exploration into the basics of the sweet kitchen. Students prepare and evaluate a number of pastry fundamentals to a marketable level. (Prerequisite(s): CULA 1405 or instructor approval) 1C/0/1/0
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CULA 1435: Butchery and Charcuterie
2.00 Credits
Saint Paul College
Covers the processing of meat, fish, and poultry items, etc. Issues of grading, yield, market forms and standards are discussed. Many types of meat, fish, and poultry are processed in the class. (Prerequisite(s): CULA 1405 or concurrently with CULA 1405) 2C/0/2/0
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CULA 1445: Food Service Practicum
2.00 Credits
Saint Paul College
Students explore various aspects of quantity food production in a fast-paced, high-volume food service setting. Students are introduced to aspects of quantity range, bake shop, short-order and pantry operations. (Prerequisite(s): CULA 1405 and CULA 1415) 2C/0/2/0
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