Course Syllabi

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.

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.

Workshops for individual exploration in career and technical disciplines. Designed for the enrichment needs of the student who is not seeking transferable credit

Introduction to reading, interpretation, and visualization of blueprints in construction.

Fundamentals of determining labor, material, equipment, and subcontracting quantities for job estimates.

Floor foundations and interior/exterior framing, including various types and methods of building foundations and framing systems.

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.

Structural and architectural applications of concrete, including examination of concrete chemistry, mix designs, placement and finishing methods, and forming systems.

Skills and techniques necessary for management of construction field operations.

Workshops for individual exploration in culinary arts. Designed for the enrichment needs of the student who is not seeking transferable credit. CR/NC

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.

Preparation techniques of foods unique to restaurant line stations with emphasis on practical cooking experiences, front of the house and back of the house service standards, station setup and plate presentations.

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.