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Course Criteria
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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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3.00 Credits
This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style. 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 1302 classes
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3.00 Credits
This is a WECM Course Number.
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3.00 Credits
This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Students will learn preparations in the cold kitchen to include salads, appetizers, cold sauces, and cold buffet display principles. 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 1310 classes
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3.00 Credits
This is a WECM Course Number.
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4.00 Credits
This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305 with a "C" or better. A study of the development of regional cuisine's in the United States with emphasis on the similarities in production and service systems. Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. 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., 6 Lab.) Search for CHEF 1441 classes
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4.00 Credits
This is a WECM Course Number. Prerequisite: CHEF 2331 and CHEF 1305with a "C" or better. The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Students will work in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and production planning, as well as cost analysis. 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., 6 Lab.) Search for CHEF 1445 classes
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