|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
4.00 Credits
A study of the characteristics, operations, stabilization, testing, and feedback techniques of linear integrated circuits. Applications in computation, measurements, instrumentation, and active filtering with pole/zero in the s-domain analysis. Recommended prerequisites: MATH 1314 and CETT 1403.*
-
4.00 Credits
An advanced course utilizing the microprocessor in control systems and interfacing. Emphasis on microprocessor hardware and implementation of peripheral interfacing. Recommended prerequisite: CETT 1445.*
-
4.00 Credits
Principles of electrical/electronic design encompassing schematics wiring diagrams, materials lists, operating characteristics, completion schedules, and cost estimates. Recommended prerequisites: MATH 1314, CETT 1409, CETT 1445 and CETT 1431.*
-
1.00 Credits
Topics address recently identified current events, skills, knowledge, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student proficiency. Learning outcomes/objectives are determine by local needs and business and industry trends.
-
2.00 Credits
A study of personal cleanliness; sanitation practices in food preparation; causes, investigation and control of illnesses caused by food contamination (Hazard Analysis Critical Control Points); and workplace safety standards.
-
2.00 Credits
Practical general workplace training supported by an individualized learning plan developed by the employer, college, and student. As outlined in the learning plan, apply the theory, concepts, and skills involving specialized materials, tools, equipment, procedures, regulations, laws, and interactions within and among political, economic, environmental, social and legal systems associated with the occupation and the business/industry. Will demonstrate legal and ethical behavior, safety practices, interpersonal teamwork skills, and appropriate written and verbal guided external experiences may be for pay or no pay. The course may be repeated if topics and learning outcomes vary. Required prerequisites: Final semester of degree or certificate program or departmental chair approval.
-
2.00 Credits
Topics address recently identified current events, skills, knowledge, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student proficiency. Learning outcomes/objectives are determine by local needs and business and industry trends.
-
3.00 Credits
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.
-
3.00 Credits
A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Identify tools and equipment common to the Garde Manger station. Develop fundamental skills in preparation of forcemeats; demonstrate basic skills in charcuterie and aspic development; and demonstrate specialty food techniques for preparation. Licensure/Certification Agency: American Culinary Federation Educational Institute. Required Prerequisites: CHEF 1301 Basic Food Preparation and CHEF 1205 Sanitation and Safety.
-
3.00 Credits
A course in a la carte or 'cooking to order' concepts. Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating, and saucing principles. Licensure/Certification Agency: American Culinary Federation Educational Institute. Prerequisites: CHEF 1301 Basic Food Preparation, CHEF 1305 Sanitation and Safety.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|