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Course Criteria
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3.00 Credits
3 credits NOTE: This course is no longer offered - see department for course substitution options.
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3.00 Credits
3 credits NOTE: This course is no longer offered - see department for course substitution options.
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4.00 Credits
4 credits Prerequisite: MTH 065 or higher, BT 165, BT 170, BT 175, BT 217, BT 250, & BA 211, or instructor consent. Provides experience applying financial accounting principles and understanding basic business systems, with a focus on improving problem-solving skills needed for accounting work. Students prepare actual documents, accounting records, and federal and state payroll tax reports, as well as professional quality working papers to document their analysis of the accounting records. The course requires integration of skills needed in an accounting office - knowledge of GAAP, computer software applications for business, communication skills, and teamwork.
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3.00 Credits
3 credits This course is designed to prepare students for the American Institute of Professional Bookkeeper's (AIPB) certification. The course consists of five areas of focus. The areas of focus and examination include the correcting of accounting errors, adjusting entries, payroll, depreciation and inventory. Students are expected to have experience and knowledge of these accounting areas and can use the course to refresh and supplement existing knowledge in preparation for the exam. Exams are administered at the local Sylvan Learning Center. The course will include some lecture, review of problems, and test taking strategies. Homework will supplement the weekly meeting schedule. May be offered through Distance Learning.
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2.00 Credits
2 credits This course is open to the public. It is designed to offer students cooking instruction by well known and respected local chefs and food purveyors through lecture, demonstration, hands-on experiences and tastings.
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2.00 Credits
2 credits This course is open to the public. It is designed to introduce students to the "rebirth" of regional cuisines and apply techniques in baking and pastry which reflect the local produce. Students will learn the history of seasonal fruits and vegetables and their local availability as well as Oregon agriculture and its organic and sustainable values. Holidays and cultural traditions are explored through seasonal recipes, and the local "flavor" is enhanced with studies of farms, markets, companies, and restaurants that support sustainable cuisine. With guided, hands-on instruction, students will acquire the fundamentals of baking with this season's fruits, vegetables, and herbs as well as prepare for the next season's offerings.
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2.00 Credits
2 credits Cake in all its glory has been a celebratory symbol of religious and social traditions in all cultures since the Egyptians. Its history ranges from simple to the ornate and themed in endless variations like no other baking medium. This class is designed to teach the classical fundamentals of baking and decorating cakes that taste great and look fabulous. With the demand in the food service industry for experienced and skilled cake bakers and decorators, students will learn essential skills to advance in the workforce. All components of making and decorating a cake will be covered such as cake layers, fillings, frostings, assembly, piping and decoration. Students will be introduced to working with specialty cake ingredients such as fondant and marzipan as well as become familiar with cake baking and decorating equipment. With regard to Oregon's culinary "terroir", this class will focus on using the finest in local, regional and organic products to support sustainability.
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2.00 Credits
2 credits This course is open to the public. You will be inspired, challenged and learn all about Artisan Breads. You will roll up your sleeves and mix, ferment, punch down, shape, score, finish and bake dough into delicious loaves. The process can almost be considered therapy at a fraction of the price that therapy usally costs. Time will not stantd still in this class as you and the bread rise to this comfort food occasion.
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2.00 Credits
2 credits This course is open to the public. Interested in the history of a particular country's cuisine and cultural food traditions? Creating a repertoire of baked goods has been an art and skill since the age of the Pharoahs. The travels and landings of ingredients, plants, and spices across the entire world have inspired countries to celebrate their uniqueness with great cuisine and exceptional baked goods and fine pastry.This class will focus on learning the history of baking and pastry from a variety of global regions and countries as well as creating their authentic and traditional recipes, both sweet and savory. The evolution of food fusions, current global culinary trends, and food history from our beloved Pacific Northwest region will also be studied. A great class for your curious, culinary palate!
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2.00 Credits
2 credits This course is open to the public. The course introduces students to the process of winemaking as it relates to Oregon, especially the Willamette Valley. Over the eleven weeks class period, winemakers from the Willamette Valley will discuss their wines and demonstrate how they complement foods. Students will taste wines with appropriate foods and evaluate the pairings. Local foods will be used whenever possible. One class will feature wine writers and what they look for in evaluating wines.
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