Catalog of Courses

Basic concepts and applications of artificial intelligence (AI), including AI project cycles. Focus on issues surrounding AI including ethics, bias, culture, regulations, and professional expectations. Prerequisites: None.

Introduction to machine learning concepts and Python applications, including data acquisition, supervised and unsupervised learning, and data modeling.

Fundamental concepts in Natural Language Processing (NLP) and text processing. Focus on knowledge and skills necessary to create a language recognition application.

Understand and apply the basic techniques to process images using OpenCV and Python libraries.

Fundamentals of artificial intelligence (AI) and machine learning to support business solutions.

Focus on how a social issue is explored, brought through the Artificial Intelligence (AI) Project cycle, and delivered as a solution using the different domains of AI, including computer vision and natural language processing.

Introductory course in workplace safety training, including an overview of critical safety policies, procedures, and practices that help prevent injuries and keep the workplace safe and productive. Prerequisites: None.

Introductory course into the practice of modern maintenance operations. Includes: safely and correctly using maintenance tools (e.g., hand tools, power tools), measuring instrumentations (e.g., tape, caliper, micrometer) and reading various engineering documents (e.g., blueprints, flowcharts, parts diagrams). Use and convert units in System International (SI) and imperial. Basic discussion of industrial safety procedures, machine operations, troubleshooting, failure analysis, modern maintenance principles, rigging, workplace organization, and records keeping. Prerequisites: None.

Introductory course in how to transmit, measure, calculate, and work safely with rotational mechanical equipment. Hands-on assembly, alignment, maintenance, and troubleshooting of mechanical power transmission systems and components e.g., belts, bearings, chains, dynamometers, gears, pulleys, couplings, bushings, and sprockets. Introduction to lubricant and grease types, their standards, safety, and application. Prerequisite: None.

Introductory course in the principles of hydraulic system operation, components construction, maintenance, troubleshooting, and operation, as well as the role of the individual components in an operating hydraulic system. Includes hydraulic fitting and seals, accumulators, cylinders, directional control valves (DVC), relief valves, check valves, pumps, filters, hoses, and a variety of hydraulic control circuits. Prerequisites: None.

Provides the foundational aspects of data center fundamentals, data center compliance, operations, and physical infrastructure. Introduces mission critical operations (MCOs) as they apply to data centers. Includes an overview of the physical components of a data center, its interoperability, and the usage of data center equipment. Prerequisites: None.

Introductory course in the principles of pneumatic system operation, components construction, maintenance, troubleshooting, and operation, as well as the role of the individual components of an operating pneumatic system. Includes pneumatic fitting, seals, accumulators, actuator/cylinders, Directional Control Valves (DCV), manifolds, relief valves, check valves, pumps, filters, regulators, dryers, and common pneumatic control circuits. Prerequisites: None.

An introductory course in Alternating Current (AC) and Direct Current (DC) electric theory. Includes electric circuits using resistors, capacitors and inductors. Also includes solenoids, relays, transformers, basic DC and AC motors, circuit protection devices and a variety of switches. Prerequisites: None.

Introductory course in AC and DC power electronic theory. Includes power supplies, power conditioning, solid-state power devices, and power control circuits. Also includes proximity sensors, analog thermal sensors, control feedback loops, and the setup and operation of Variable Frequency Drives (VFDs).

Introductory course in Programmable Logic Controller (PLC) Ladder Logic programming and troubleshooting PLC connected components and systems. Also includes basic Human Machine Interface (HMI) navigation, connecting to a PLC, and program downloading.

Introductory course in Process Control Systems design, operation, and tuning of Proportional, Integral, Derivative (PID) controllers for regulating flow, temperature, pressure, and level of industrial process variables. Includes manual control, feedback control, automated controls, analysis process setup, operate, and troubleshooting processes of control systems. Also includes typical Pipe and Instrument Diagram (P&IDs) symbols and tags along with the development of a basic P&ID drawing.

An introductory course in DC, single-phase AC, and 3-phase AC electric motors and motor control circuits. Includes electric motor control circuit components, motor control circuit applications, sequence circuits, and timer circuits.

An examination of the integration of mechanical, hydraulic, pneumatic, electrical, piping, electronic control, and process control systems. Experience in designing, building, maintaining, troubleshooting, and repairing such integrated systems will be gained.

Fundamental principles of working safely with robots, and applications and trends in industrial robotics. Includes types of robots, axes and coordinate systems, programming and operating robots. Incorporates end effectors and collaborative robots.

Introduces concepts and methods of cultural anthropology, with illustrative materials from a variety of communities in a globalizing world. Explores the concept of culture and examines a variety of cultural and social practices such as subsistence, economics, politics, marriage, kinship, gender and religion. Prerequisites: None.

General Education Designations: G, SB

Note: This course has differences between current terms. Please see advisement for specific information.

Cross-cultural analysis of the economic, social, political, and religious factors that affect women's status in traditional and modern societies. Prerequisites: None.

General Education Designations: G, HU, SB

Note: This course has differences between current terms. Please see advisement for specific information.

Origins, elements, and forms of religion; a comparative survey of religious beliefs, myths, rituals and symbolism including magic, witchcraft and healing as practiced in selected regions of the world; the place of religion in the total culture. Prerequisites: None.

General Education Designations: G, HU

Introduction to archaeology through discoveries and the researchers who made them. Emphasis on methods of archaeological fieldwork and what these discoveries reveal about humanity, including the nature of archaeological inquiry, the development of human social groups, the changing role of religion in evolving societies, the origins of agriculture, the origins of settled life ways, the rise of cities and complex societies, political strife across different cultures and the forces which tend to fragment societies. Examples drawn from Africa, Asia, Europe, the Pacific Islands, and Australia. Prerequisites: None.

General Education Designations: G, H, HU, SB

Introduction to archaeology through discoveries and the researchers who made them. Emphasis on methods of archaeological fieldwork and what these discoveries reveal about humanity, including the nature of archaeological inquiry, the development of human social groups, the changing role of religion in evolving societies, the origins of agriculture, the origins of settled life ways, the rise of cities and complex societies, political strife across different cultures and the forces which fragment societies. Examples drawn from North America, Central America, and South America. Prerequisites: None.

General Education Designations: G, H, HU, SB

Cross-cultural examination of symbolic and social dimensions of sports, past and present. Prerequisites: None.

General Education Designations: G, SB

A survey of the fundamentals of general chemistry. Emphasis on essential concepts and problem solving techniques. Basic principles of measurement, chemical bonding, structure and reactions, nomenclature, and the chemistry of acids and bases. Preparation for students taking more advanced courses in chemistry.

General Education Designations: SQ

CHM1130

Note: This course has differences between current terms. Please see advisement for specific information.

Detailed study of principles of chemistry for science majors and students in pre-professional curricula.

General Education Designations: SQ

CHM1151

Note: This course has differences between current terms. Please see advisement for specific information.

A study of the chemical properties of the major groups of elements, equilibrium theory, thermodynamics, electrochemistry, and other selected topics.

General Education Designations: SQ

CHM1152

Note: This course has differences between current terms. Please see advisement for specific information.

Rigorous introduction to chemistry of carbon-containing compounds. Reaction mechanisms and recent methods of synthesis emphasized.

CHM2235

Study of chemistry of carbon-containing compounds continued. Structural determination and additional reaction mechanisms and modern methods of synthesis emphasized.

CHM2236

Cooking techniques and preparation of breakfast items, salads, sandwiches, and dressings. Theory and practice of production of egg, pasta, cheeses, and fruit dishes, canapes and hors d`oeuvre creations. Study of lettuces, fruits, grains, cheeses and dressings as components of salads and sandwiches. Prerequisites: None.

Introductory principles and skills for professional cooking. Introduces organizational structure of kitchen staff in different types of kitchens. Includes basic principles of safety and sanitation, equipment and utensil use, French cooking terms, recipe use, measuring techniques, identification and use of seasoning agents, and basic cooking methods applied to stocks, sauces and soups, vegetables, starches, entrees, and eggs. Emphasis on practical experiences in a commercial kitchen. Prerequisites: None.

Cooking techniques and preparation of cold food items to include salads, sandwiches, hors d'oeuvres, and appetizers. Preparation of common breakfast foods found in restaurant operations. Prerequisites: None.

Principles and techniques for preparation, storage, and serving of bakery products. Includes breads, cakes, pies, pastry, cookies, fillings, and icings. Emphasis on practical experiences in a commercial bakery. Prerequisites: None.

Focuses on the theory and practice of food service safety and sanitation. Emphasis on understanding and applying the Hazard Analysis Critical Control Points (HACCP) concept. Reviews legal elements of food service sanitation based on requirements and recommendations of regulatory authorities. Focuses on stewarding as an important kitchen support service with emphasis on appropriate practices and principles of receiving food and product rotation. Prerequisites: None.

Basic business operations for a bakery including examination of product lines, menu development, pricing, and marketing strategies. Prerequisites: None.

Note: This course has differences between current terms. Please see advisement for specific information.

Basic skills necessary to understand and utilize cost controls. Focus on measurements, recipe costing and yield analysis. Application of systems and practices for efficient food purchasing, storage, production, budgeting and inventory. Prerequisites: None.

Advanced principles and techniques in commercial baking and dessert preparation. Focus on fine pastries with European flair and on desserts served in better hotels, restaurants, and resorts. Preparation of macaroons, tarts, puff pastries, specialty cakes, and desserts such as Bavarian creams, mousses, custards, souffles, crepe desserts, and flammeries. Preparation and use of sauces, techniques for using nuts and chocolate, and exploration of new recipes.

The preparation of classical and artisan breads using advanced production techniques and skills. Classic breakfast pastry, with the production of laminated doughs, sweet doughs, and rich yeast doughs to include Danish, croissant, puff pastry, brioche, and other international classics. Completion of edible centerpieces made out of various styles of bread. Prerequisites: None.

Focuses on theory and practice of operating a casual dining room; includes set-up and clean-up, food and beverage service, proper etiquette, point-of-sale operation and presenting guest checks. Emphasis on service techniques, including buffet and banquet set-ups, and customer accommodations. Prerequisites: None.