Commercial Driver Training-Practicum
Commercial Driver Training Practicum provides actual Commercial Motor Vehicle Class A drive time on public roads. Combined with CDT122W and CDT124W, this course is a comprehensive study of the basics […]
Commercial Driver Training-Behind the Wheel Range
Commercial Driver Training Behind the Wheel Range is a hands-on, comprehensive lab study where students learn and practice the physical operation of Class A, Commercial Motor Vehicle, Behind-the-Wheel “Range” skills […]
Commercial Driver Training-Theory
Commercial Driver Training Theory can be taken online. It is a practical course that provides a comprehensive study of the basics and application of Commercial Driving, with a focus on […]
Electric Vehicle Propulsion Systems
Electric Vehicle Propulsion Systems provides practical training in the basic theory and design aspects of the electric vehicle propulsion system. Topics discussed and applied in the lab include the rationale […]
Working with High Voltage Batteries
Working with High Voltage Batteries is designed to educate potential Electric Vehicle Technicians on how to safely handle high voltage batteries found in hybrid and electric vehicles. Students learn about […]
Bitcoin, Blockchains, and Energy
Bitcoin, Blockchains and Energy provides a foundation in blockchain technology and its complex interactions with the energy grid. It is designed for those with little to no experience in the […]
International Cuisines, Regional American Cuisines, and Practicum
International Cuisines and American Cuisines involves the focus on cooking for the customer’s health. Students explore vegetarian, low fat, and other diets, as well as modified traditional diets. Students learn […]
Charcuterie, Buffet Production, and Design
Charcuterie, Buffet Production, and Design expands on Garde Manger and develops its relationship with forced and cured meats. Students organize, plan, and produce a variety of themed buffets. They also […]
Baking Fundamentals, Garde Manger, and Hot Food Plating
Baking Fundamentals, Garde Manger, and Hot Food Plating covers quick breads, yeast breads, and baking fundamentals at an introductory level. Students become familiar with conversions, weights and measures, and bakeshop […]
Advanced Showpieces, Cakes, Plated Desserts, and Practicum
In Advanced Showpiece, Cakes, Plated Desserts, and Practicum, the semester begins with students focusing on the creation of edible centerpieces utilizing pastillage, pulled, blown, and poured sugar. Some of the centerpiece techniques are then […]
Artisan Breads, Buffets, Petit Fours, and Confections
For Artisan Breads, Buffets, Petit Fours, and Confections, the fall semester begins with students learning advanced level skills in the art of creating artisan breads. Following the focus on breads, […]
Baking Fundamentals, Introduction to Cakes, and Plated Desserts
The baking fundamentals section of this course covers quick and yeast breads at an introductory level. After which, students prepare a variety of pastry items, including cookies, pies, tarts, phyllo, […]
