Catalog of Courses

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.

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.

Introduction to semiconductor manufacturing concepts, processes, and hands-on application. Includes electrical theory, circuits, schematics, hand tools, safety, clean room protocols, model based problem solving, lean manufacturing, vacuum technology, and troubleshooting. Prerequisites: None.

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.

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.

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.

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.

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.

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.

Advanced techniques for the production of special occasion cakes, including initial design work, baking, icing, and finishing components.

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.

Basic grammar, pronunciation and vocabulary of the Spanish language. Includes the study of the Spanish-speaking cultures. Practice of listening, speaking, reading, and writing skills. Prerequisites: None.

General Education Designations: G

SPA1101

Continued study of grammar and vocabulary of the Spanish language and study of the Spanish-speaking cultures. Emphasis on speaking, reading, and writing skills.

General Education Designations: G

SPA1102