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| Title | Description |
|---|---|
| Computer Programming - C#CIS-220 | Fundamental techniques using the C# (C Sharp) language. |
| Database Design and ProgrammingCIS-231 | Students will develop the skills necessary to store and manipulate data using relational database software for business applications. The course focuses on design, manipulation, and maintenance of databases including Microsoft Access and Structured Query Language programming platforms. |
| Introduction to Operating SystemsCIS-260 | The internal logic of various parts of common operating systems and access to Windows, DOS, and UNIX/Linux Systems. |
| Networking FundamentalsCIS-270 | Introduction to computer networks and data communications including: computer networks and services, transmission media and connection, network models, popular protocol suites, other network issues, and network operating systems. |
| Networking AdministrationCIS-271 | This course is designed to give the student the ability to have an in-depth understanding of client server networks and network administration using a client server network environment. Students will be exposed to a network operating system and network administration from a network administrator perspective. LAN and WAN configurations will be used to facilitate security, menu systems, message handling, login scripts, and printing environments. Application software installation, file server, and workstation management and administration concepts will be covered comprehensively. |
| Network Routing and SwitchingCIS-272 | This course is designed to give the student the ability to have a basic knowledge in the configuration of networks. Students will be exposed to network operating systems in the capacity of a Network Administrator. The modality of LAN, Local Area Network, and WAN, Wide Area Network, configurations will be used to facilitate security, communication, connectivity, and printing environments. |
| Fundamentals of Network SecurityCIS-275 | Overview of security measures for computer networks. |
| Structured Systems Analysis and DesignCIS-295 | An introduction to the fundamental tools and techniques used in analyzing organizational information systems. Topics include systems research, design, revision, and implementation of information systems. Students complete one or more projects as members of systems teams. |
| CNC Machine OperatorCNC-101 | Basic principles and operative skills in CNC milling machines and lathes. |
| Computer Numerical Controlled Machine Programming OperationsCNC-201 | Dimensional design and drawings of parts for production with a CNC mill or CNC lathe. To include programming of steps for basic part production with related CNC equipment. |
| Introduction to Computer Science 1CSC-127A | Introduction to computer science, focusing on core CSC concepts including program development, computer science and software engineering, using the Java programming language. |
| Introduction to Computer Science 2CSC-127B | This course is a continuation of CSC 127A or EGR 123, focusing on advanced CSC and software engineering concepts using Java and other programming languages. |
| Human Computer InteractionCSC-210 | The course focuses on computer human interaction theory and designing graphical user interfaces that ensure effective human computer interaction with computers, websites and other technologies. |
| Introduction to Artificial IntelligenceCSC-215 | This course is an introduction to artificial intelligence (AI), focusing on machine learning, agents, problem solving, first order logic, classical planning, knowledge representation, natural language processing, perception, robotics, sensors, augmented reality, virtual reality and mixed reality. |
| Computer OrganizationCSC-252 | This course is an introduction to computer organization, focusing on machine organization, hardware concepts, machine operations, computer architecture and assembly language concepts and programming. |
| Digital LogicCSC-253 | The course introduces digital logic in the computer science and engineering disciplines. Digital logic concepts include digital systems, Boolean algebra, number systems, combinational and sequential logic, sequential and hardware description language (VHDL), clocking methodologies, discrete logic, programmable logical devices (PLDs), Karnaugh maps, digital circuits, gates, decoders and converters, flip flops and counters. |
| Introduction to Linux/UNIX Operating SystemsCSC-261 | Introduces the Linux/UNIX family of operating systems. Basic commands, utilities, system structures, scripting and tools are explored. Elements of system administration and networking are presented. Course topics will include the Linux/UNIX user environment, commands, file system, processes, networking, and utilities, as well as Linux/UNIX history and philosophy. Specific emphasis will be given to the bash shell and user environment. |
| Topics in Career and Technical EducationCTE-070 | Workshops for individual exploration in career and technical disciplines. Designed for the enrichment needs of the student who is not seeking transferable credit |
| Blueprint Reading for ConstructionCTM-105 | Introduction to reading, interpretation, and visualization of blueprints in construction. |
| Construction EstimatingCTM-110 | Fundamentals of determining labor, material, equipment, and subcontracting quantities for job estimates. |
| Building Construction Methods 1CTM-123 | Floor foundations and interior/exterior framing, including various types and methods of building foundations and framing systems. |
| Building Construction Methods 2 (framing)CTM-124 | Provide necessary skills to understand the various types and methods of wood framing systems and to prepare the student with knowledge and experience in building various wood framing systems. |
| Concrete and Concrete Form SystemsCTM-224 | Structural and architectural applications of concrete, including examination of concrete chemistry, mix designs, placement and finishing methods, and forming systems. |
| Construction Management Field Opera- TionsCTM-230 | Skills and techniques necessary for management of construction field operations. |
| Topics in Culinary ArtsCUL-070 | Workshops for individual exploration in culinary arts. Designed for the enrichment needs of the student who is not seeking transferable credit. CR/NC |
| Basic Food Selection, Preparation and Garde MangerCUL-141 | Basic principles of food selection, preparation and garde manger. |
| ServSafe and SanitationCUL-143 | A course designed to provide knowledge and techniques to prevent food-borne illnesses resulting from contamination and inappropriate handling procedures through the use of the ServSafe Food Protection program and course book. The basic principles of food sanitation and kitchen safety will be reviewed. |
| Menu PlanningCUL-144 | A course designed to provide knowledge about menu planning to meet the Recommended Dietary Allowances (RDA) established by the Food and Nutrition Board of National Academy of Sciences while also considering cost, staffing, and facility constraints. |
| Production Kitchen 1CUL-146 | Laboratory experience in applying principles of food preparation to produce a variety of hot food products for consumers as well as development of skills in knife, tool, and equipment use, cleaning and maintenance. |
| Production Kitchen 2CUL-147 | Laboratory experience in applying principles of food preparation to produce a variety of bakery and pastry products for consumers as well as development skills in tool and equipment handling. |
| Production Kitchen 3 (American Regional Cuisine)CUL-246 | History and customs, serving styles and preparation techniques of foods unique to selected American Regions with emphasis on practical cooking experiences. |
| Production Kitchen 4 (International Cuisine)CUL-248 | History and customs, serving styles and preparation techniques of foods unique to selected international cultures with emphasis on practical cooking experiences. |
| Catering- Planning, Production and Dining RmCUL-251 | Gain knowledge and experience of the catering process in a commercial food setting with emphasis on practical experience in booking, record keeping, planning, production and service in all types of catered events. Demonstrate a working knowledge of all aspects of dining room procedures and service. |
| Food Costing, Purchasing and Inventory ControlCUL-253 | Basic skill necessary to understand and utilize cost controls. Focus on measurements, recipe costing and yield analysis. Knowledge of efficient food purchasing, storage, production, budgeting and inventory. |
| Healthy CookingCUL-256 | Students will develop the skills to choose, cook and eat healthy foods. Emphasis on physical disorders and the role diet plays in preventing and controlling various disorders such as obesity, diabetes, hypothyroidism, cardiovascular disease, hypertension, autoimmune disorders etc. Current food controversies will be discussed with students drawing their own conclusions based on practical application of nutrition and biology sciences. The course will be based on the nutritional guidelines of many Physicians/Specialists now incorporating Functional Medicine in their practices. |
| Culinary Arts Field ExperienceCUL-259 | Knowledge and skills will be used in a commercial food service operation within the community. Students will work and train with professional chefs and experienced food service workers in order to completely understand the workings of a commercial kitchen and/or a professional catering business. |
Pages
| Title | Body |
|---|---|
| Computer Programming - C#CIS-220 | Fundamental techniques using the C# (C Sharp) language. |
| Database Design and ProgrammingCIS-231 | Students will develop the skills necessary to store and manipulate data using relational database software for business applications. The course focuses on design, manipulation, and maintenance of databases including Microsoft Access and Structured Query Language programming platforms. |
| Introduction to Operating SystemsCIS-260 | The internal logic of various parts of common operating systems and access to Windows, DOS, and UNIX/Linux Systems. |
| Networking FundamentalsCIS-270 | Introduction to computer networks and data communications including: computer networks and services, transmission media and connection, network models, popular protocol suites, other network issues, and network operating systems. |
| Networking AdministrationCIS-271 | This course is designed to give the student the ability to have an in-depth understanding of client server networks and network administration using a client server network environment. Students will be exposed to a network operating system and network administration from a network administrator perspective. LAN and WAN configurations will be used to facilitate security, menu systems, message handling, login scripts, and printing environments. Application software installation, file server, and workstation management and administration concepts will be covered comprehensively. |
| Network Routing and SwitchingCIS-272 | This course is designed to give the student the ability to have a basic knowledge in the configuration of networks. Students will be exposed to network operating systems in the capacity of a Network Administrator. The modality of LAN, Local Area Network, and WAN, Wide Area Network, configurations will be used to facilitate security, communication, connectivity, and printing environments. |
| Fundamentals of Network SecurityCIS-275 | Overview of security measures for computer networks. |
| Structured Systems Analysis and DesignCIS-295 | An introduction to the fundamental tools and techniques used in analyzing organizational information systems. Topics include systems research, design, revision, and implementation of information systems. Students complete one or more projects as members of systems teams. |
| CNC Machine OperatorCNC-101 | Basic principles and operative skills in CNC milling machines and lathes. |
| Computer Numerical Controlled Machine Programming OperationsCNC-201 | Dimensional design and drawings of parts for production with a CNC mill or CNC lathe. To include programming of steps for basic part production with related CNC equipment. |
| Introduction to Computer Science 1CSC-127A | Introduction to computer science, focusing on core CSC concepts including program development, computer science and software engineering, using the Java programming language. |
| Introduction to Computer Science 2CSC-127B | This course is a continuation of CSC 127A or EGR 123, focusing on advanced CSC and software engineering concepts using Java and other programming languages. |
| Human Computer InteractionCSC-210 | The course focuses on computer human interaction theory and designing graphical user interfaces that ensure effective human computer interaction with computers, websites and other technologies. |
| Introduction to Artificial IntelligenceCSC-215 | This course is an introduction to artificial intelligence (AI), focusing on machine learning, agents, problem solving, first order logic, classical planning, knowledge representation, natural language processing, perception, robotics, sensors, augmented reality, virtual reality and mixed reality. |
| Computer OrganizationCSC-252 | This course is an introduction to computer organization, focusing on machine organization, hardware concepts, machine operations, computer architecture and assembly language concepts and programming. |
| Digital LogicCSC-253 | The course introduces digital logic in the computer science and engineering disciplines. Digital logic concepts include digital systems, Boolean algebra, number systems, combinational and sequential logic, sequential and hardware description language (VHDL), clocking methodologies, discrete logic, programmable logical devices (PLDs), Karnaugh maps, digital circuits, gates, decoders and converters, flip flops and counters. |
| Introduction to Linux/UNIX Operating SystemsCSC-261 | Introduces the Linux/UNIX family of operating systems. Basic commands, utilities, system structures, scripting and tools are explored. Elements of system administration and networking are presented. Course topics will include the Linux/UNIX user environment, commands, file system, processes, networking, and utilities, as well as Linux/UNIX history and philosophy. Specific emphasis will be given to the bash shell and user environment. |
| Topics in Career and Technical EducationCTE-070 | Workshops for individual exploration in career and technical disciplines. Designed for the enrichment needs of the student who is not seeking transferable credit |
| Blueprint Reading for ConstructionCTM-105 | Introduction to reading, interpretation, and visualization of blueprints in construction. |
| Construction EstimatingCTM-110 | Fundamentals of determining labor, material, equipment, and subcontracting quantities for job estimates. |
| Building Construction Methods 1CTM-123 | Floor foundations and interior/exterior framing, including various types and methods of building foundations and framing systems. |
| Building Construction Methods 2 (framing)CTM-124 | Provide necessary skills to understand the various types and methods of wood framing systems and to prepare the student with knowledge and experience in building various wood framing systems. |
| Concrete and Concrete Form SystemsCTM-224 | Structural and architectural applications of concrete, including examination of concrete chemistry, mix designs, placement and finishing methods, and forming systems. |
| Construction Management Field Opera- TionsCTM-230 | Skills and techniques necessary for management of construction field operations. |
| Topics in Culinary ArtsCUL-070 | Workshops for individual exploration in culinary arts. Designed for the enrichment needs of the student who is not seeking transferable credit. CR/NC |
| Basic Food Selection, Preparation and Garde MangerCUL-141 | Basic principles of food selection, preparation and garde manger. |
| ServSafe and SanitationCUL-143 | A course designed to provide knowledge and techniques to prevent food-borne illnesses resulting from contamination and inappropriate handling procedures through the use of the ServSafe Food Protection program and course book. The basic principles of food sanitation and kitchen safety will be reviewed. |
| Menu PlanningCUL-144 | A course designed to provide knowledge about menu planning to meet the Recommended Dietary Allowances (RDA) established by the Food and Nutrition Board of National Academy of Sciences while also considering cost, staffing, and facility constraints. |
| Production Kitchen 1CUL-146 | Laboratory experience in applying principles of food preparation to produce a variety of hot food products for consumers as well as development of skills in knife, tool, and equipment use, cleaning and maintenance. |
| Production Kitchen 2CUL-147 | Laboratory experience in applying principles of food preparation to produce a variety of bakery and pastry products for consumers as well as development skills in tool and equipment handling. |
| Production Kitchen 3 (American Regional Cuisine)CUL-246 | History and customs, serving styles and preparation techniques of foods unique to selected American Regions with emphasis on practical cooking experiences. |
| Production Kitchen 4 (International Cuisine)CUL-248 | History and customs, serving styles and preparation techniques of foods unique to selected international cultures with emphasis on practical cooking experiences. |
| Catering- Planning, Production and Dining RmCUL-251 | Gain knowledge and experience of the catering process in a commercial food setting with emphasis on practical experience in booking, record keeping, planning, production and service in all types of catered events. Demonstrate a working knowledge of all aspects of dining room procedures and service. |
| Food Costing, Purchasing and Inventory ControlCUL-253 | Basic skill necessary to understand and utilize cost controls. Focus on measurements, recipe costing and yield analysis. Knowledge of efficient food purchasing, storage, production, budgeting and inventory. |
| Healthy CookingCUL-256 | Students will develop the skills to choose, cook and eat healthy foods. Emphasis on physical disorders and the role diet plays in preventing and controlling various disorders such as obesity, diabetes, hypothyroidism, cardiovascular disease, hypertension, autoimmune disorders etc. Current food controversies will be discussed with students drawing their own conclusions based on practical application of nutrition and biology sciences. The course will be based on the nutritional guidelines of many Physicians/Specialists now incorporating Functional Medicine in their practices. |
| Culinary Arts Field ExperienceCUL-259 | Knowledge and skills will be used in a commercial food service operation within the community. Students will work and train with professional chefs and experienced food service workers in order to completely understand the workings of a commercial kitchen and/or a professional catering business. |