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Course Criteria
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4.00 Credits
This course will provide an advanced study of GIS concepts and applications. This third course builds on the experience and knowledge gained in GP 150 and GP 250. Students will gain practical experience by performing a number of GIS tasks such as: spatial database design, GIS analysis, suitability studies and GIS visualization. ESRI's ArcGIS product extensions including Spatial Analyst and 3D Analyst are utilized extensively. Experience will be gained via small in-class projects. Prerequisite: GP 150 or instructor permission. May be taken concurrently with GP 250. F/S ( C, N, S)
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4.00 Credits
This course will provide practical handson GIS workplace experience by placing him/her in a real GIS work environment. The student will perform GIS tasks and analysis for a private company, government agency, or not-for-profit organization under the supervision of the course instructor and the hosting internship coordinator at the site. The specific GIS activities performed by the student will vary according to placement but will be itemized in a written contract and agreed to by the course instructor, the student and the hosting organization. Total work hours will be no less than 75 hours and no more than 90 hours for the semester. F/S ( C, N, S)
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1.00 Credits
An exploratory course specifically designed for students who are unsure of their career direction. Students will be helped in becoming knowledgeable career planners. Skills such as self-assessment, career search, identifying individual career options and decision making as they relate to career choice will be presented by the counselors as students are guided through the career planning process. Note: This course is presented for three contact hours per week for the first five weeks of the semester. F/S ( C, N, S)
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4.00 Credits
An interactive overview of contemporary culinary arts and working in a professional kitchen. Selected readings, movies, practical demonstrations by and discussions with area professionals will introduce the student to the world of the professional chef. S ( C, N)
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4.00 Credits
Acquaints the student with preparation and storage techniques necessary for the operation of a commercial kitchen's pantry area. Sandwich and hors d'oeuvre production is practiced, as is the attractive presentation of various salads. Introductory level food carving and display techniques are demonstrated, with individual practice encouraged. Other topics will include salad dressings, breakfast preparations and dairy products, with a sensory evaluation of an international assortment of cheeses. Co-requisite: HC 104 F ( C, N)
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4.00 Credits
A selection of soups, vegetables, starches and entree items are prepared to familiarize the students with menu items served in the hospitality industry. Lecture demonstration and student participation will focus on the production and attractive presentation of hot food items. Theory and practice in cooking methods such as deep frying, poaching, sautéing, broiling and roasting will be covered. The student will be introduced to the requisitioning and costing done by a sous or executive chef. Prerequisites: HC 104, HC 106 Co-requisite: HC 20S ( C, N)
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4.00 Credits
A continuation of the study and practice of preparation and presentation of hot food items being served in commercial establishments. A research-based awareness of current trends in ingredients and preparation techniques will lead to laboratory practice including, but not limited to, spa cuisine, pasta dishes and the use of exotic fruits and vegetables. The student's work will culminate in a practical food preparation exam. Prerequisite: HC 204 S ( C, N)
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4.00 Credits
A continuation of the baking methods and formulas introduced in Introduction to Baking. Topics to be covered included more advanced yeast bread, pies, tarts, cakes, cheesecakes and custards along with bakery products commonly served at breakfast. Prerequisite: HC 208 F (C)
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4.00 Credits
A continuance of the baking methods and formulas introduced in Introduction to Baking and Intermediate Baking. Topics to be covered include advanced work in cakes, icings and decorations. Production techniques for a variety of baking and frozen dessert preparations will be presented. An introduction to chocolate and sugar work will be presented, as well as elementary concepts of plated dessert presentation. Prerequisite: HC 210 F (C)
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3.00 Credits
An overview of concepts, terminology and mathematical procedures involved in cost analysis and budgeting. Systems for control of direct and indirect costs of operation will be examined. Students will operate their own restaurant, making cost decisions through the use of computer simulation concerning the menu, labor costs and other direct costs of operation. Prerequisite: HC 100 F/S (C, N)
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