|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
5.00 Credits
Detecting/documenting root kits, the Trojan horse theory, & other advanced topics. Creation of hash sets of hacker tools and illicit programs to be made available to digital forensic professionals throughout the world. Topics may vary based on current trends. Prerequisite: CIS 273 with a GPA of a least 2.5, or instructor approval.
-
1.00 - 5.00 Credits
Students are required to complete a database project through proposal, design, development, implementation and deployment as approved by the instructor. All aspects of the dbTech ATA will be applied. Prerequisite: Students must have completed at least 25 credits toward a certificate or degree program, or instructor permission.
-
5.00 Credits
Note: Credit for a credit designed project is available with approval. For information please contact the CIS department at (425)640-1902.
-
2.00 Credits
Introduction to hospitality, culinary arts program and industry. Includes safety, sanitation, knife cuts, commercial equipment, ratios/weights/measures and service skills. Prerequisite: Registration by entry code only. Obtain code from faculty advisor. Placement into MATH 060 or BUS 130 and BRIDGE 093 or EAP 100.
-
5.00 Credits
Introduction to fundamentals of professional cooking; including food service history, contemporary menu understanding and development, professional terminology, cooking methods and ingredient identification.
-
2.00 Credits
Provides student with standards, USDA grading, principles, and procedures for purchasing food, beverages, supplies, and equipment used in the food service industry. Field trips are an integral part of this course. Be prepared to arrive and depart from sites on your own.
-
2.00 Credits
An introduction to processes of on-site and off-site caterings. Emphasis will be placed on developing culinary knowledge, planning skills, business skills and event design. Prerequisite: Placement into BRDGE 093 or EAP 100 or instructor's permission.
-
3.00 Credits
Provides experience in the cashiering and money handling in a restaurant operation. As well as introduction to the P.O.S. system, with data entry consisting of menu and personnel. Tracking food costs. Prerequisite: CLART 100.
-
3.00 Credits
Provides experience with purchasing, ordering, supplier selection and relations, receiving, storing, inventory issuing of products, correct product handling and product security. Prerequisite: CLART 100.
-
2.00 Credits
Production skills for quantity food preparation, cafeteria style meals including mise en place, vegetable and starch preparation, pizza production, safety and sanitation. Prerequisite: CLART 100.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|