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Course Criteria
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4.00 Credits
A study of various semiconductor devices incorporated in circuits and their applications. Emphasis on circuit construction, measurements, and analysis. Lab required. 4 credit hours. ( W)
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3.00 Credits
An introductory course in microprocessor software and hardware, its architecture, timing sequence, operation, and programming, and discussion of appropriate software diagnostic language and tools. Lab required. Prerequisite: CETT 1425 or consent of Instructor or Program Director. 4 credit hours. ( W)
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3.00 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. Lab required. Prerequisite: CETT 1405 or consent of Instructor or Program Director. 4 credit hours. ( W)
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3.00 Credits
A study of the three major component systems of a digital computer including arithmetic logic operations, RAM and ROM memory systems, and control systems. Lab required. 3 credit hours. ( W) 138 ( W) Indicates a Workforce Education (WECM) course.
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3.00 Credits
Career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer, and student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Includes a lecture component. Contact the Cooperative Work Experience Office. 3 credit hours. ( W)
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3.00 Credits
Advanced study of electronic amplifier applications including op-amps, audio amps, video amps, and other high frequency amplifiers. Lab required. Prerequisite: CETT 1429 or consent of Instructor or Program Director. 4 credit hours. ( W)
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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. Professional chef uniform and kitchen tools required. Lab included. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
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3.00 Credits
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. Prerequisites: CHEF 1301 and IFWA 1310. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
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3.00 Credits
A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. 3 credit hours. ( W)
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3.00 Credits
A study of specialty foods and garnishes. Emphasis on design, techniques, and display of fine foods. Prerequisite: CHEF 1301. 3 credit hours. ( W) Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.
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