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Course Criteria
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3.00 Credits
This course examines through practical application the types of air conditioning, heating, and ventilation systems found on medium and heavy trucks. Emphasis will be in the areas of system diagnosis, component repair, and refrigerant recovery, recycling, and handling. Additional lab hours required. Prerequisite: Reading Proficiency.
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3.00 Credits
This course will introduce the student to current management practices of parts and service departments in modern truck repair shops. Shop tools, equipment, and safety will also be emphasized. Prerequisite: Reading Proficiency.
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3.00 Credits
Continuation of DIE:202. Additional hours required. Prerequisite: DIE:202 and Reading Proficiency.
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3.00 Credits
This course examines through practical application the types of manual and automatic transmission drivetrains found on medium and heavy trucks. To include: clutches, drive shaft and universal joints, and drive axles. Additional lab hours required. Prerequisite: Reading Proficiency.
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5.00 Credits
Basic principles of food science and preparation with emphasis on recognition and evaluation of standard products and function of ingredients. Food science experiments and food preparation exercises focus on adherence to precise procedures. Nutritional concerns in food preparation, cultural aspects of foods, and recipe analysis using computer software will be explored. Additional lab hours required. Prerequisite: Reading Proficiency.
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3.00 Credits
Students will study the components of food service management. Course emphasis is on menu planning and evaluation with a basic overview and application of concepts in procurement and receiving, production, distribution, meal service, equipment, facility design, cost control, quality control, and sanitation. Sanitation certification exam is given. Prerequisite: Reading Proficiency.
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3.00 Credits
Study of the roles of dietetics professionals in the nutrition care process, focusing on patient interviewing and counseling, conducting nutritional assessments, nutrition support and documentation in medical records. Dietary modifications for calorie and nutrient control, and various disease states, such as diabetes, cancer, cardiovascular disease and AIDS will be studied. Prerequisites: DIT:115 and Reading Proficiency.
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3.00 Credits
Experience in food service departments of designated food service facilities. Assigned experiences are designed to complement and reinforce the corresponding lecture courses. Additional hours required. Prerequisites: DIT:100, DIT:103, Permission of the Program Coordinator and Reading Proficiency.
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3.00 Credits
Experience in patient care areas of designated health care facilities. Assigned experiences are designed to complement and reinforce the knowledge gained in the corresponding lecture courses. Additional hours required. Prerequisites: DIT:100, DIT:104 (may be taken concurrently), permission of the Program Coordinator and Reading Proficiency.
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3.00 Credits
This course explores the basic principles of food science, preparation and selection. Recognition and evaluation of standard products, function of ingredients, and the link of food service to nutrition and health will be emphasized. Discussions and demonstrations will focus on the nutrient content of food and principles of food science and preparation for nutrient retention and quality. Prerequisite: Reading Proficiency.
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