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Course Criteria
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3.00 Credits
This course emphasizes the operations, theory, design and repair procedures of automatic transmissions and transaxles. Additional lab hours required. Prerequisites: AUT:150, AUT:167 and AUT:169.
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5.00 Credits
This is an advanced course with practical application on customer's vehicles, involving student work on the diagnosis, testing, and repair of vehicles. Students have the responsibility of all shop functions. Emphasis of lab work will include five of the ASE service specialty areas. Additional lab hours required. Prerequisites: AUT:150, AUT:156, and AUT:169; concurrent with AUT:273, AUT:271, AUT:291.
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5.00 Credits
Continuation of AUT:281. Emphasis of lab work will include all eight ASE service specialty areas. Additional lab hours required. Prerequisites: AUT:273, AUT:271, AUT:281, and concurrent with AUT:292.
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3.00 Credits
This is a Service Advisor training course complete with necessary management practices enabling a student to understand the set-up of the automotive service department. The studies include customer relations, repair order writing, and economics of shop operations. Additional hours required.
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4.00 Credits
This course introduces the principles of food science and nutrition as they apply to baking and pastry arts. Scientific method is used to explore pastry ingredients and their function in product preparation and storage. Emphasis will be placed on formulation, ingredients, and sensory evaluations. Additional hours required. Prerequisites: CUL:101, Reading Proficiency or concurrent enrollment in RDG:030.
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3.00 Credits
This course introduces the techniques in preparation of assorted breads: quick breads, doughnuts, yeast-raised, laminated, and enriched doughs for the bakeshop as well as cookies, pies, and basic bakery staples. The use of baking equipment, scaling and shaping techniques, inventory control, baker's mathematics, and sanitation are covered. Additional hours required. Prerequisites: Grade of "C" or better in BAP:101 and Reading Proficiency.
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3.00 Credits
This course is designed to give the student fundamental working knowledge of traditional and contemporary methods of producing puff pastry, pate a choux, creams, custards, tarts, and mousses. Fundamentals of production and finishing techniques are introduced. Additional hours required. Prerequisites: Grade of "C" or better in BAP:105, and Reading Proficiency.
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3.00 Credits
This course is designed to expose students to the proper procedure for producing traditional and contemporary cakes. Emphasis will be placed on mixing methods of batters, fillings, and icings. Decoration of cakes including piping techniques, writing with chocolate, and proper use of a pastry bag will be taught. Additional hours required. Prerequisites: Grade of "C" or better in BAP:110 and Reading Proficiency.
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3.00 Credits
This course is an introduction to the fundamentals of baking and pastry utilized in the culinary industry. Theories of baking science, mathematics, and production techniques will be learned. Principles and procedures for producing basic breads, custards, mousses, pastries, and bakeries are covered. Additional hours required. Prerequisites: Grades of "C" or better in CUL:101 and CUL:105, and Reading Proficiency.
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2.00 Credits
This course will cover various styles of producing artisan and decorative bread. Techniques of production utilizing varied fermentation processes will be utilized. Elements of showpieces and decorative breads will be produced in class yielding attractive displays. Fundamentals of Baking Mathematics will play a key role in everyday production activities. Additional hours required. Prerequisites: Grade of "C" or better in BAP:105, and Reading Proficiency.
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