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Course Criteria
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4.00 Credits
This course introduces the student to the world of telecommunications. Topics covered include terminals, asynchronous and synchronous transmission protocols, the telephone company, trunk circuits, T-Carrier, and the subscriber loop interface. Prerequisite: ET 132B.
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4.00 Credits
A course on microprocessor machine and assembly language programming. A microprocessor's instruction set will be covered along with its architecture and interface. Prerequisite: ET 212B.
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3.00 Credits
Basic concepts of Fiber Optics system design, including splicing, terminating and installing optical fiber cable, field terminology and test equipment.
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4.00 Credits
Topics include Modern technology, wireless communications, the UART, fiber optics, error control, hamming codes, cyclic codes: CRC-12, CRC-15, AM, FM, PM, PPM, PWM.PCM and PLL technology. Prerequisite ET 132, or instructor permission.
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2.00 Credits
The theory and practice of food and environmental sanitation in the Culinary field. Food-related diseases, disease origins and personal hygiene are given special attention. Meets standards of National Sanitation Certification.
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3.00 Credits
Overview of the basic principles of restaurant management, operations and front-of-the-house training and development. Course contains laboratory work in Russell's Restaurant.
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3.00 Credits
Basic principles of purchasing food, beverage, equipment, contract services and supplies. Primary focus on product identification, supplier selection, and the ordering, receiving, storing and issuing process.
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2.00 Credits
Students learn the basics of nutritionally balanced menu planning and methods of promoting and producing healthy alternative food plans.
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3.00 Credits
A basic class devoted to developing the skills necessary to function as a bartender in a Hospitality operation. This is a hands-on course covering mixology of liquors and the handling of all types of alcoholic beverages. Must be 21 or older.
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3.00 Credits
Cost control in the food service operation through sound procedures, controlled food production, inventories, storeroom issues, standardized recipes, effective labor practices and maintenance of records. Prerequisite: FAB 160.
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