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Course Criteria
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3.00 Credits
Students will become aware of the critical quantitative data and calculations necessary for operation of this stage of raw sugar production, the practical limits of the technology and the application of automatic control. At the end of this course, students should be able to derive a crystallization scheme for a range of syrup characteristics and centrifugation options.
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3.00 Credits
Students will become familiar with the issues involved in the keeping quality, handling and storage of the raw sugar factory products, both sugar and molasses. The concept of raw sugar specifications and contracts will be introduced and the importance of meeting these specifications will be emphasized, as will the customer/refiner concerns on sugar and molasses quality.
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3.00 Credits
Students will become aware of the impact of raw sugar quality on the various operations of the sugar refinery and the critical differences, especially in quality control and food safety issues, between raw and refinery operations.
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3.00 Credits
Students will become familiar with the formal reports created by the chief chemists in the raw sugar mills. They will understand that the reports are used for recording production rates and factory efficiencies, for both individual factory operations and for the overall industry. Students will become familiar with modern computerized reporting systems.
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3.00 Credits
Students will become aware of the impact of the important external factors that are involved in sugar production operations, especially those involving government regulations. Customer and industry standards will be explained and the importance of maintaining an operation that passes government and industry requirements will be stressed.
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3.00 Credits
Application of accounting concepts and procedures in sole proprietorship service and merchandising companies offering: (1) vocational preparation for jobs in accounting, (2) a practical background in accounting for other careers, such as clerical, secretarial, sales and managerial positions and (3) preparation and background for more advanced studies.
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3.00 Credits
An overview of a computerized bookkeeping applications software. A computerized bookkeeping program will be used to familiarize the students with the basic support tools available to a full-charge bookkeeper.
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3.00 Credits
For the beginner, an introduction to the world of architecture and its expression of meaning through design. Includes a survey of the role of the architect (past, present and future), and analysis of the scope of the profession and its problems, emphasizing the broad range of physical, cultural and sociological factors that influence it. Serves also as a practical introduction to the pre-architecture program, giving students a verbal and conceptual foundation to navigate the rest of the program at an accelerated pace.
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2.00 Credits
This course provides multi-media communication techniques, language, graphics, models, development of explanatory vocabulary, both verbal and visual. Exercises in the graphic simulation of spaces.
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2.00 Credits
Control of graphic media and methods of application is emphasized as a basic tool of visual communication. The student concentrates on the use of graphite and ink media in combination with his/her mechanical projections skills. The beginning student using these projections and media skills must be able to represent the basic components of physical environmental objects: mass, space, shape, size, color, texture, pattern, tone, light, movement, ratio, rhythm, and scale.
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