Catalog of Courses
Browse below to find courses being taught at EMCC during current and upcoming semesters. Courses are listed in alphanumeric order based on course subject prefix and number. You may click on the subject listings in the left filter menu to narrow results by subject. You may search for current class offerings available for enrollment by clicking on the link under each course. Click here to view the official current and archived book versions of the EMCC Academic Catalog.
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.
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).Prerequisites: A grade of C or better in AIT125, or permission of Instructor.
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.Prerequisites: A grade of C or better in AIT125, or permission of Instructor.
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.Prerequisites: A grade of C or better in AIT125, or permission of Instructor.
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.Prerequisites: A grade of C or better in AIT125, or permission of Instructor.
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.Prerequisites: A grade of C or better in AIT225, or permission of Instructor or Corequisites: AIT225.
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.A grade of C or better required in all Prerequisites. Prerequisites or Corequisites: AIT100 or permission of Instructor.
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 dªoeuvres, 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.Students must have or obtain a current Maricopa County Arizona Food Handler's Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.
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.
Baking principles to include detailed study of ingredients, heat transfer, and recipe conversions. Basic business operations for a retail bakery including bakery product line and floor plan design. Prerequisites: None.
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.Prerequisites: A grade of C or better in CUL113, or permission of Program Director.
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.Students must have or obtain a current Maricopa County Arizona Food Handler`s Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.
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.
Gourmet international food preparation applied to restaurants. Review principles of sanitation and safety. Explores history and customs, serving styles, and preparation techniques of foods unique to selected international cultures. Emphasis on practical cooking experiences in a restaurant kitchen. Cultures to include, but not limited to: Italian, German, Oriental, Middle Eastern, and Spanish.Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.
American regional food preparation applied to restaurants. Review principles of sanitation and safety. Explores history and customs, serving styles, and preparation techniques of foods unique to selected American regions. Emphasis on practical cooking experiences in a restaurant setting. American regions to include, but not limited to: Southern, Cajun/Creole, New England, Mid-West, and Pacific Coast.Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.
Principles of French cooking applied to restaurant kitchens. Includes review of safety and sanitation principles, orientation to French culture, use of French terms and recipes, and reading French menus. Emphasis on practical experiences in preparing French meals in a restaurant kitchen. Introduces preparation of appetizers, hors d'oeurves, charcuterie items, pastries, and desserts.Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.
Focuses on the basic steps of the catering process in a commercial food setting. Includes an overview of safety and sanitation principles. Emphasizes practical experiences in booking and record keeping, function planning, ordering, production, and service set-up and breakdown for both in-house and off-premise catered events.Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.
Advanced techniques for the production of special occasion cakes, including initial design work, baking, icing, and finishing components.Prerequisites: A grade of C or better in CUL113 or permission of Program Director.
Advanced production techniques for plated desserts, frozen desserts, modern and classical gateaux, petits fours, and chocolates.Prerequisites: A grade of C or better in CUL113 or permission of Program Director.
Administrative procedures and personnel relationships: Management of materials costs, record keeping and legal aspects of food and beverage service operations. Prerequisites: None.
Basic vocabulary and grammar to develop conversational skills in Spanish. Emphasis on speaking skills. Prerequisites: None.
Intermediate development of vocabulary and grammar to develop conversational skills in Spanish. Emphasis on speaking skills.Prerequisites: A grade of C or better in SPA085AA. Completion of prerequisites within the last three years is required.
Advanced development of vocabulary and grammar to develop conversational skills in Spanish. Emphasis on speaking skills.Prerequisites: A grade of C or better in SPA085AB. Completion of prerequisites within the last three years is required.
Continued study of grammar and vocabulary of the Spanish language and study of the Spanish-speaking cultures. Emphasis on speaking, reading, and writing skills.Prerequisites: (A grade of "C" or better in SPA101 or SPA101AA), or permission of Department or Division. Completion of prerequisites within the last three years is required.
Basic pronunciation, vocabulary, sentence structures, and cultural awareness, necessary to develop speaking and listening skills in Spanish. Prerequisites: None.
Basic conversational Spanish for health care workers or students. Emphasis on basic sentence structure, pronunciation and vocabulary used in health care settings. Prerequisites: None.