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Course TitleCourse DescriptionCreditsPrerequisitesCourse NumberCourse Outline
 
Manual Drive Train & AxlesIn this course the student will learn the operation, service and repair of manual transmissions, transaxles, and drivetrain components. It includes fundamentals, diagnosis, disassembly, inspection, adjustments and reassembly of transmissions, transaxles, differentials, clutches, axles, driveshafts, and four-wheel drive/all-wheel drive components. This course meets all applicable National Automotive Technicians Education Foundation (NATEF) standards.4ATEC1110, ATEC1405, and ATEC1625ATEC1305View
Engine Performance IIIIn this course students will learn theory, operation, and diagnosis of computerized powertrain control systems. This will include scan tool operation, lab scope usage, and gas analysis. This course meets all applicable National Automotive Technicians Education Foundation (NATEF) standards.3ATEC1805ATEC1815View
Menu PlanningThis course is designed to apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and service.2CULA1000CULA1325View
Dining Room ServiceThis course examines the detailed operation of a restaurant dining room. Topics include types of table service, dining room organization and table settings, staffing, responsibilities of dining room personnel, customer sales and service. Includes practical experiences in a public dining room.4CULA1106 and CULA1116 CULA1525View
Specialized LabThis course is designed for students who want to enhance their skills and knowledge in order to become more proficient in specialized areas of the curriculum. Specialized lab content must be different from or beyond the expected skill level available in current course offerings. Students will have the ability to direct their efforts, with instructor approval, in curriculum activities that meet their needs. A `Specialized Lab Training Agreement` must be signed by the student and the instructor and submitted to the registrar at the time of registration.1_to_4NoneCULA1900View
Decorative Work and ShowpiecesPrinciples of decorative product preparation and the presentation of various food mediums including but not limited to ice carving, cake decorating and confectionery work. Food styling factors such as balance, design, color, and the techniques of garniture used in the professional kitchen will be emphasized. 2CULA1116 and CULA1126CULA1321View
Food Service MathFunctions with whole numbers, fractions, decimals, and percentages are covered and applied to food service problems. Special problems of menu pricing, food costs and their percentages, recipe conversions, labor cost and payroll deductions.1Qualifying score on reading assessment test OR ENGL0901 and qualifying score on math assessment testCULA1000View
Sanitation and SafetyTo develop an understanding of the basic principles of sanitation and safety and to be able to apply them in the foodservice operations. To reinforce personal hygiene habits and food handling practices that protects the health of the consumer. The culmination of the course is the Food Managers Certification exam.1Qualifying score on reading assessment test OR ENGL0901CULA1116View
Culinary Arts NutritionThe study of nutrition principles and the relationship of food to health from the perspective of culinary professionals. Students become familiar with the structure, function, and sources of nutrients including protein, carbohydrates, fats, vitamins, minerals, and water. Current dietary guidelines, energy balance, food fads and trends are discussed. Students prepare traditional and nutritionally modified recipes.2CULA1116CULA1301View
Introduction to the Hospitality IndustryThis course is designed to introduce the foodservice industry, its history, organization, the importance of safety/sanitation and the care and use of kitchen tools and equipment. Students will become familiar with the organizational structure and basic functions of departments within hospitality and foodservice establishments. It will also include basic product identification, recipe structure, menu planning, plus cooking methods.2Qualifying score on reading assessment test OR ENGL0901CULA1106View