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Course Criteria
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3.00 Credits
The preparation of proposals for advanced engineering work. The student will be given individual assistance in preparing a proposal for his field study. Prerequisite: Approval of advisory committee Offered: Fall, Spring
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3.00 Credits
An in-depth study of the effective utilization of Artificial Intelligence/Expert Systems as applied to engineering problems. Projects assigned will involve the design and development of software systems to solve discipline-specific problems using available AI languages and expert system shells.
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3.00 Credits
Formulation, solution and implementation of optimization models such as linear programming, dynamic programming, integer programming, quadratic programming, convex programming, geometric programming and unconstrained optimization for analyzing complex systems problems in industry. One or more software packages will be used to execute the algorithms presented throughout the course. Prerequisite: A graduate course in operations research.
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3.00 Credits
Offered: Other
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3.00 Credits
Offered: Other
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6.00 Credits
An internship period under personal supervision. Approval must be obtained from the student's graduate committee. Usually, a formal proposal will be required. May be taken for either six or 12 hours credit per semester. Must be repeated for credit until field study is completed. Total credit: six semester hours per section. Offered: Fall, Spring
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6.00 Credits
An internship period under personal supervision. Approval must be obtained from the student's graduate committee. Usually, a formal proposal will be required. May be taken for either six or 12 hours credit per semester. Must be repeated for credit until field study is completed. Total credit: six semester hours per section. Offered: Fall, Spring, Summer
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2.00 Credits
Critical aspects of quality control systems within foodservice environment. Emphasis on critical control points, causes of sanitation and safety problems, and steps necessary to prevent problems integrated into a risk management program. Students required to pass nationally recognized foodservice manager's exam. Offered: Spring, Summer
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0.00 - 3.00 Credits
This course introduces the new culinary student to the basic concepts, tools and techniques of the trade. Topics include standards of professionalism, careers in the culinary arts, the organizational structure of a commercial kitchen, culinary terminology, reading and understanding recipes, kitchen tools and equipment, sanitation and safety. Students will achieve competency in knife handling skill before moving on to learning the fundamentals of stocks, soups and sauces presentation. Offered: Fall
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0.00 - 3.00 Credits
This course introduces the new culinary student to the basic concepts, tools and techniques of the trade. Topics include standards of professionalism, careers in the culinary arts, the organizational structure of a commercial kitchen, culinary terminology, reading and understanding recipes, kitchen tools and equipment, sanitation and safety. Students will achieve competency in knife handling skill before moving on to learning the fundamentals of stocks, soups and sauces presentation. Offered: Fall
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