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Course Criteria
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3.00 Credits
This course is a continuation of AUT-103 and teaches advanced electrical theory, diagnosis, and repair. The course also offers more in-depth study of starting systems, charging systems, batteries, body electrical systems, engine compartment electrical systems, and accessories. Prerequisite: AUT-103 or permission of the instructor.
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3.00 Credits
This course covers diagnostic procedures pertinent to today's automobile. Some of the topics of instruction will include wiring diagrams, sensor diagnostics, check engine light diagnostics, engine analyzer diagnostics, scan tool diagnostics, electrical meter diagnostics, and other forms of modern automotive diagnostics. Prerequisite: AUT-113 or permission of the instructor.
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4.00 Credits
This is a Biology course for non-Biology majors. Biological principles important for the nonscientist in today's world including ecological, nutritional, human anatomy, evolutionary, and molecular topics will be covered. Lab included.
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4.00 Credits
Topics covered in this course include impact biology, biological chemistry, molecular genetics, Mendelian inheritance, and embryology. The emphasis of the course is placed on development concepts. Lab included.
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4.00 Credits
As a continuum of BIO-120, this course focuses on population genetics, evolution, ecology, behavior, plant and animal physiology, and survey of diversity of organisms. An introduction to microbiology with emphasis on principles of infection and immunity is also part of the course. Lab included. Prerequisite: BIO-120.
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9.00 Credits
The Commercial Baking Theory and Lab I course introduces students to baking fundamentals through scratch production of breads, sweet yeast goods, and assorted pastries. Ingredient function and storage are included. Students will be expected to take Culinary Math (CUL-102) concurrently with this course unless they can demonstrate previous successful completion of CUL-102 or its equivalent (based upon instructor approval). Prerequisites: Successful completion of ENG-097 or equivalent, MTH-097 or equivalent, or instructor approval.
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9.00 Credits
The Commercial Baking Theory and Lab II course will include baking and pastry theory topics, demonstrations, and hands-on applications. Students will have the opportunity to further develop proficiencies in a variety of breads, fillings, tarts, pies, and specialty desserts. Emphasis will also be on advanced theory topics, skills, and techniques of classical and contemporary pastry arts. Specialty topics will include Genoese, international buttercreams, icings, sugar and chocolate decoration. Prerequisites: BKG-101 and CUL-102.
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3.00 Credits
The internship features on-the-job training at different locations. The student improves cooking and baking skills along with developing an understanding of cooperation and respect with regard to fellow workers, supervisors, and future employers.
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1.00 - 3.00 Credits
This course covers a variety of topics in the field of commercial baking. Course content varies each semester so the course may be repeated for credit with differing section numbers. The course is offered based upon demand, interest, and need.
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3.00 Credits
This course covers the general knowledge of combination vehicles, air brakes, tank vehicles, doubles, triples, hazardous material, defensive driving, log books, trip planning, map reading, and drug and alcohol avoidance.
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