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OEET 254: Electrical Apprenticeship VIII
6.00 Credits
New Mexico State University-Main Campus
6 cr. Miscellaneous topics for the journeyperson electrician to include power distribution/transmission, solid state controls and relays, photoelectric and proximity controls and programmable controllers. Prerequisites: OEET 253 and consent of instructor.
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OEET 254 - Electrical Apprenticeship VIII
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OEET 280: Microprocessor Circuits
4.00 Credits
New Mexico State University-Main Campus
4 cr. Microprocessors and associated circuits in computers in peripherals. Prerequisite: OEET 240 and consent of instructor. Corequisite: OEET 281.
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OEET 280 - Microprocessor Circuits
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OEET 281: Computer Lab
4.00 Credits
New Mexico State University-Main Campus
4 cr. (8P) Hands-on experience in circuit analysis and practical troubleshooting experience. Corequisite: OEET 280.
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OEET 281 - Computer Lab
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OEET 295: Special Topics
1.00 - 6.00 Credits
New Mexico State University-Main Campus
1-6 cr. Topics to be announced in the Schedule of Classes. The following courses are offered at the branch campuses only.
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OEET 295 - Special Topics
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OEFP 121: Introduction to Culinary Principles and Techniques
4.00 Credits
New Mexico State University-Main Campus
4 cr. Introduction to the art of classical cookery. Fundamentals of organization of a quantity food preparation kitchen, work stations, departments, and required personnel. Emphasis on sanitation, safety techniques, proper methods and principles for quantity food purchasing, receiving, and storage. Corequisite: OEFP 221.
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OEFP 121 - Introduction to Culinary Principles and Techniques
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OEFP 125: Basic Culinary Preparation
4.00 Credits
New Mexico State University-Main Campus
4 cr. Practical applications in preparation of various culinary cuisines. Emphasis on continental cuisines and buffets. Organization, planning, writing menus, recipes and cost/pricing. Corequisite: OEFP 221.
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OEFP 125 - Basic Culinary Preparation
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OEFP 131: Introduction to Garde-Manger
4.00 Credits
New Mexico State University-Main Campus
4 cr. Practical techniques in preparing aspic, pates, terrines, gelatin, chaufroids, ice carvings, tallow, salt and sugars. Manipulation of garde-manger tools will be stressed. Corequisite: OEFP 221.
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OEFP 131 - Introduction to Garde-Manger
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OEFP 135: Food Specialties I
4.00 Credits
New Mexico State University-Main Campus
4 cr. Practical applications in the preparation of salads, sandwiches, and salad dressings. Emphasis on eye appeal, texture and color contrast, artistic touch and harmony of combinations, and the processing and storage of ingredients. Corequisite: OEFP 221.
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OEFP 135 - Food Specialties I
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OEFP 141: Menu Design and Purchasing
4.00 Credits
New Mexico State University-Main Campus
4 cr. Proper use of flavorings, spirits, seasonings, garnishes, and flambe in commercial food preparation. Bookkeeping techniques and basic principles of food purchasing, receiving, and storage. Corequisite: OEFP 221.
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OEFP 141 - Menu Design and Purchasing
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OEFP 221: Cooperative Experience I
1.00 - 6.00 Credits
New Mexico State University-Main Campus
1-6 cr. Supervised cooperative work program. Student is employed in an approved occupation and supervised and rated by the employer and instructor. Student will meet in a weekly class. Graded S/U. Prerequisite: consent of instructor.
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OEFP 221 - Cooperative Experience I
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