|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
5.00 Credits
Introductory level Civil CAD course utilizing Civil/Survey specialized software. Includes: Plat map creation, subdivision map creating, topographic map creation as well as plan and profile cross-section drawings. Assigned projects include a variety of public and private practice type drawings. Prerequisite: CAD 150 or instructor's permission.
-
5.00 Credits
Intermediate level Civil/Survey design. Includes subdivision map creation, points file conversions, topographic map development from converted point files, grading plan design, cut and fill calculations, parcel map development and data query. Introduction to the foundational skills necessary to succeed in CAD 263, the advanced Civil/Survey application course. Prerequisite: CAD 160, 261 or instructor's permission.
-
5.00 Credits
Advanced level Civil/Survey design software. Includes working with point files, importing and exporting point files from data collection devices. Working with point groups, creation of typographic maps, advanced plan and profile designs, roadway cross-sections, and fill quantities relative to road design. Prerequisite: CAD 262 or instructor's permission.
-
3.00 Credits
Theory of errors, taping corrections, level traverses, angles, bearing azimuths, operation of a transit, interior and deflection angles, repetition of angles, traverse computations, latitudes and departures, adjustments of traverse coordinates, computation of stadia, vertical and horizontal curves. Prerequisite: mATh 101, CAD 160 or instructor's permission.
-
5.00 Credits
Provides coverage of advanced commands used in the Bentley MicroStation CAD software using Bentley Power Draft Software. Bentley provides this software free to students. Topics include using a Civil add-in to create a centerline, creating line work based on the centerline, stationing a centerline, working in the base map, creating and printing sheet files. Prerequisite: CAD 170 or instructor's permission.
-
5.00 Credits
Nutrition as it relates to personal health, foods and food preparation, menu planning and recipe modification, and marketing of nutrition for use in hotels, restaurants, and institutions. Prerequisite:
-
5.00 Credits
Information and methods to help the foodservice manager apply sanitation procedures to food handling functions from purchasing and storing, to preparing and serving it to patrons. Prerequisite:
-
5.00 Credits
Discuss the concepts, theories, and principles behind good supervisory practices. Provide an understanding of the supervisors role and responsibilities. Create an awareness and appreciation of the skills, attitudes, and abilities needed to manage people successfully. Prerequisite:
-
4.00 Credits
Principles of dining room operations and procedures. Use of dining room equipment. Proper mise en place techniques. Basic knowledge of meal or function demands. Principles of proper guest relations. Basic beverage knowledge. Prerequisite: none.
-
4.00 Credits
Introduction to the techniques used for the preparation, cooking, and presentation of grilled and fried foods. Preparation of breakfast and lunch foods. Working with consumer expectations. Prerequisite: none.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Cookies Policy |
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|