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Course Criteria
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4.00 Credits
In depth coverage of the characteristics, operations, stabilization, testing, and feedback techniques of linear integrated circuits. Application in computation, measurements, instrumentation, and active filtering. (3 Lec., 3 Lab.)
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4.00 Credits
The objective of this course is to provide a technical and practical overview of Voice over IP (VoIP). The course identifies the main elements of the technology and presents them in an accessible format. (3 Lec., 3 Lab.)
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4.00 Credits
This hands-on course trains students to determine optimum installation locations for wireless LAN access points, wireless bridges, and RFID readers, assess impacts of RF transmission impairments, and document findings for enterprise and public wireless LANs. This course includes demonstrations and student exercises. Each student will learn the objective evaluation of the environment and obtain skills for performing wireless LAN site surveys. (3 Lec., 4 Lab.)
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4.00 Credits
This course is designed to enable students to setup the programming environment, configure sensors, deploy sensors, and integrate sensors in the existing network environment. This course utilizes the TinyOS programming model and nesC terminology to create sensor applications that can be deployed on Motes in the wireless sensor network. This course enables students to interface with the sensor network and log collected data on a web interface utilizing radio communication's software stack. (3 Lec., 3 Lab.)
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3.00 Credits
A study of microprocessors and microcomputers with an emphasis on embedded controllers for industrial and commercial applications. Topics include RAM, ROM and input/output (I/O) interfacing. Introduction to programming. (2 Lec., 2 Lab.)
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4.00 Credits
This is a WECM Course Number. Prerequisite: CETT 1429. Digital Computer circuits is a study of the three major component systems of a digital computer including arithmetic logic operations, RAM and ROM memory systems, and control systems. The student will explain the operation of the three basic sections of any computer system. The student will construct and troubleshoot computer circuits including arithmetic logic units, memory systems, and control systems; describe the function of the BIOS (Basic Input Output System) in a computer system; and how a computer knows what to address when first cold booted. (3 Lec., 3 Lab.)
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4.00 Credits
This is a WECM Course Number. Prerequisite: CETT 1445. An advanced course utilizing the microprocessor in control systems and interfacing. Emphasis on microprocessor hardware and implementation of peripheral interfacing. (3 Lec., 3 Lab.)
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4.00 Credits
This is a WECM Course Number. Prerequisite: CETT 1429. This course covers the principles of color television receivers including signal processing circuits and provides color TV theory and hands-on experience in basic color TV service. The student will explain the principles of color television receivers; test color TV receiver circuits for proper operation and verify FCC color television parameters. (3 Lec., 3 Lab.)
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4.00 Credits
This is a WECM Course Number. Prerequisite: CETT 1429. Principles of electrical/electronic design encompassing schematics wiring diagrams, materials lists, operating characteristics, completion schedules, and cost estimates. The student will build a project using the principles of the electrical/electronic design process; write an operations procedure of an electrical/electronic project; and demonstrate the operation of function of an electrical/electronic project. (2 Lec., 4 Lab.)
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3.00 Credits
This is a WECM Course Number. Prerequisite: Concurrent enrollment in CHEF 1305 recommended. A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. The student will discuss and prepare various stocks, sauces, soups, fruit, vegetables, starches, sandwiches, salads and dressings. Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.) Search for CHEF 1301 classes
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