Course Syllabi

Basic principles of food selection, preparation and garde manger.

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.

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.

History and customs, serving styles and preparation techniques of cold foods with an emphasis on
practical cooking experiences.

Continuing basic principles of food selection and preparation in a commercial kitchen. Additional
hands-on application of professional culinary skills.

Continuing laboratory experience in applying principles of food preparation to produce a variety of
bakery and pastry products for consumers as well as development of skills in tool and equipment
handling. Emphasis on more advanced techniques, decorating, and candy making.

Continuing history and customs, serving styles and preparation techniques of cold foods with
emphasis on practical cooking experiences. Advanced garde techniques including pates, terrines, and
sausages.

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.

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.

Laboratory experience in applying principles of food preparation to produce a variety of food products from American, Regional, and International Cuisine for consumers as well as development of skills in knife, tool, and equipment use, cleaning and maintenance.

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.

Introduction to correctional operations as well as an overview of ethics and professionalism, communication, custody and control, conflict and crisis management, and medical and mental health issues.

Academy 2 provides correctional operations training in ethics and professionalism, problem solving, officer integrity, hostage survival, riot control measures, defensive tactics, CPR/AED for first responders, and field experience.

Student must be appointed to the Detention Officer Training Academy either through the Open Enrollment Program or by an Arizona Law Enforcement Agency.

The course provides an understanding of basic drafting fundamentals, drafting standards/conventions and the methods of graphic preparation, principles of drafting and design using Computer Aided Drafting (CAD), and the role that graphic language plays in the conception/analysis for the communication of ideas for industry. This course introduces a beginning level of AutoCAD features.

Introduction to more advanced features of AutoCAD, building on the skills gained in DFT 100.

An introduction to Revit Modeling for building information management systems and drafting design.

A second course for development of higher order skills in the use of Revit Modeling for building information management systems and drafting design

Fundamentals of graphical communications, including sketching, computer-aided drafting, design, and parametric modeling.