Applied Hydraulics
Applied Hydraulics teaches the principles of mobile equipment hydraulic systems using an applied approach. Topics covered include hydraulic fluids, graphic symbols, and schematic interpretation. Instructors use an applied-systems approach to […]
Baking and Pastry Arts Co-op
Degree candidates in the Baking and Pastry Arts curriculum are required to complete three-hundred hours of on-the-job experience for which they are paid by their respective employers. The students are required […]
Product Purchasing and Marketing
In Product Purchasing and Marketing, students learn about purchasing specifications and marketing techniques that enhance sales and profits. They also learn the essentials for operating a successful catering business. (POI)
Food Service Management
Food Service Management studies key financial issues in cost control within the food-service environment. The course covers payroll, taxes, scheduling, labor forecasting, production lists, inventory procedures, food costing and control, […]
Menu Analysis and Restaurant Design
Menu Analysis and Restaurant Design explains the importance of a menu in relationship to costs, pricing, creativity, and guest satisfaction. Students design a floor plan for a restaurant using computer […]
Culinary Arts Co-op
Culinary Arts CO-OP is for degree candidates in the Culinary Arts curriculum. They required to complete 300 hours of on-the-job experience for which they are paid by their respective employers. […]
Table Service and Mixology
Table Service and Mixology covers food service and alcoholic-beverage regulations, mixology, and skills in table service. The course also addresses labor and employment regulations. (POI)
Baking Theory
Baking Theory provides an understanding of baking principles and theory and the way these principles and theory apply to hands-on work in the bakeshop. (Co-requisites: 125W or POI)
Food Service Sanitation
Food Service Sanitation focuses on all related areas of food safety and sanitation: i.e., poisons, hygiene, life cycles, and food-borne illnesses. It provides a comprehensive understanding of microbiology and covers […]
Food Theory and Meat Fabrication
Food Theory and Meat Fabrication covers the fundamental theories in food production principles and techniques associated with the cookery of stocks, soups, sauces, meats, fish, vegetables, and starches. The course […]
Criminal Justice Internship
Criminal Justice Internship allows students to put learned theory to practice. With the assistance of the course instructor, students are responsible for finding agency placement. The internship requires the successful […]
Justice and the Community
Justice and the Community reviews the history and evolution of police and community relations, along with the administration of justice in today’s free society. Students become acquainted with different communication […]
