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Course Criteria
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1.00 - 15.00 Credits
Study of automatic transmissions: shop safety: (Toyota 262) automatic transmissions: fundamentals of torque converters, automatic transmissions, automatic transaxles and final drive, operation components, diagnosis, repair, and rebuilding procedures. Study of advanced electrical concepts (Toyota 852) engine control systems: operation, construction, parts identification, diagnosis, and repair procedures with emphasis on DVOM and lab scope use. Students must have a current, valid driver s license. Prerequisite: AUTO 108 or 110. [GE]
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1.00 - 15.00 Credits
Continuing study of advanced topics of electrical and engine performance: shop safety: (Toyota 852) with emphasis on evaporative control systems, SRS systems and accessories. Heating and air conditioning systems with emphasis on (Toyota 750) air conditioning and automatic temperature control: operation, components, recharging procedures, construction, and parts identification. Students must have a current, valid driver s license. Prerequisite: AUTO 108 or 110. [GE]
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1.00 - 8.00 Credits
Selected topics in Auto. Topics vary and course theme and content change to reflect new topics. Because the course varies in content, it is repeatable for credit. Specific topics are listed in the quarterly class schedule. [GE]
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1.00 - 3.00 Credits
For automotive majors only. Opportunity to plan, organize and complete special projects approved by the department. Contact the instructional dean, division chair or your instructor for more information or to make arrangements to register for Special Project credits in this department. Prerequisite: Consent of Instructional Unit. [GE]
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10.00 Credits
Practical work experience in fundamentals of professional baking. Includes the production of a variety of doughnuts, sweet-rolls, breads, cookies, pastries, pies and cake making and finishing. Students must participate in an alternate lab schedule, 6:00am to 12:00pm, for eight days during the quarter. Concurrent enrollment in BAK 111 required. [GE]
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5.00 Credits
Materials used in baking and how they relate to one another in the mixing, processing and baking of specific products. Concurrent enrollment in BAK 110 required. [GE]
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10.00 Credits
Practical work experience in fundamentals of professional baking. Includes the production of a variety of doughnuts, sweet-rolls, breads, cookies, pastries, pies and cake making and finishing. Students must participate in an alternate lab schedule, 6:00am to 12:00pm, for eight days during the quarter. Concurrent enrollment in BAK 113 required. [GE]
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5.00 Credits
Materials used in baking and how they relate to one another in the mixing, processing and baking of specific products. Concurrent enrollment in BAK 112 required. [GE]
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10.00 Credits
Practical work experience in fundamentals of professional baking. Includes the production of a variety of doughnuts, sweet-rolls, breads, cookies, pastries, pies and cake making and finishing. Students must participate in an alternate lab schedule, 6:00am to 12:00pm, for eight days during the quarter. Concurrent enrollment in BAK 115 required. [GE]
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5.00 Credits
Materials used in baking and how they relate to one another in the mixing, processing and baking of specific products. Concurrent enrollment in BAK 114 required. [GE]
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