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Course Criteria
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3.00 Credits
(Formerly ELTE 1316) This is a study of diodes and bipolar semiconductor devices, including analysis of static and dynamic characteristics, bipolar techniques, and thermal considerations of solid state devices. Prerequisite: CETT 1303 or department chair approval. (3:2-2)
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3.00 Credits
(Formerly ELTE 1317) This introductory course in microprocessor software and hardware focuses on architecture, timing sequence, operation, and programming. It also reviews appropriate software diagnostic language and tools. Prerequisite: CETT 1325 or department chair approval. (3:2-2)
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3.00 Credits
(Formerly ELTE 1315) This course in electronics covers digital systems. Emphasis on application and troubleshooting digital systems using counters, registers, code converters, multiplexes, analog-to-digital, and digital-to-analog circuits, and large-scale integrated circuits. Prerequisite: CETT 1325 or department chair approval. (3:2-2)
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3.00 Credits
(Formerly ELTE 2318) This is a study of the characteristics, operations, stabilization, testing, and feedback techniques of linear integrated circuits. It focuses on computation, measurements, instrumentation, and active filtering. Prerequisite: CETT 1329 or department chair approval. (3:2-2)
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3.00 Credits
This course focuses on the principles of electrical/electronic design, encompassing schematics wiring diagrams, materials lists, operating characteristics, completion schedules, and cost estimates. (4:3-3).
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3.00 Credits
(Formerly CULA 1205) This is a study of personal cleanliness; sanitary practices in food preparation: causes, investigation and control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. Students learn fundamental principles and related legal, moral, and economic issues of sanitation and safety management in public health as related to food service institutions, hospitality industries, and other related operations. Prerequisite: Reading level 4. (2:2-0)
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3.00 Credits
(Formerly RESM 1412, CULA 1301) This course in fundamental principles of food preparation and cookery includes the study of the Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. It also focuses on composition, nutritive value, and use of foods and the physical and chemical principles affecting preparation. (3:1-6)
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3.00 Credits
(Formerly CULA 1305) This is a study of personal cleanliness; sanitary practices in food preparation; causes, investigation, the control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. (3:3-0)
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3.00 Credits
(Formerly RESM 2510, CULA 1409) This study of specialty foods and garnishes emphasizes design, techniques, display of fine foods, and basic garde manger principles and training techniques for food services professionals. (3:2-4)
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3.00 Credits
(Formerly Restaurant Management 136, RESM 1316, CULA 1313) This course is an overview of the management information needs in the management of food and lodging properties. Emphasis placed on both front, back, and material management utilizing a computer system. (3:3-0)
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