Computer Information Science/Culinary Family Studies Consumer Family Studies CULINARY TRAINING DIETETIC TECHNOLOGY TOTAL UNITS: 22 Units CONTACT: Michael Salinger, 527-4591 TOTAL UNITS: 14 Units CONTACT: Anne ODonnell, 527-4396 Program The Culinary Training program offers a variety of classes designed for the general student as well as aspiring or continuing professionals. A certificate can be completed in two semesters of study. Taught in the lecture/demo/ hands-on format, courses provide the theoretical and practical skills necessary to work as a cook. Classes emphasize Classical and Modern techniques, ...
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Santa Rosa Junior College INTERIOR DESIGN Requirements TOTAL UNITS: 39 Units CONTACT: Bonnie Panizzerra, 527-4258 * AG 94 Landscape Design 3.0 * ART3 Introduction to Art Design 3.0 Program. The Interior Design Program provides students with entry level skills for employment or personal use and the opportunity to transfer to a four year college or technical trade school to complete professional level education in Interior Design. Courses provide instruction in basic elements and principles of design, product selection, lighting concepts and other aspects of the industry. More specialized courses ...
83 Santa Rosa Junior College www.santarosa.edu 2000-2002 College Catalog to prepare students for work in the floristry industry. Flower care and handling, basic design for everyday or special occasions, use of seasonal, dry and silk, or exotic plant materials, floral decoration of home and beyond are topics that regularly attract students to the floristry program classes. The requirements for this certificate are effective beginning the semester shown above. If you began working on this certificate before the effective semester, you may not be affected by any changes to the program. Consult ...
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84 Santa Rosa Junior College www.santarosa.edu 2000-2002 College Catalog Counseling Human Services 36-42 Units Greg Granderson, 522-2776 Requirements CORE COURSES Complete 27 units Coun 90 Introduction to Human Services Coun 91 Skills Techniques in Human Services Coun 74 Identity and Cultural Diversity Comm 5 Group Discussion and Problem Solving Child 10 Developmental Stages of Childhood OR Psych 4 Child Growth and Development Psych 5 Abnormal Psychology OR Psych 1A General Psychology HLE 95 Introduction to Alcohol and Drug Studies CIS 101A and CIS 101B Personal Computers OR CIS 105A and CIS 105B ...
159 CUL T 68 Charcuterie Garde Manager Preparation 2 units/2 hours. Prerequisite: Acceptance in Culinary Training program Advanced instruction in cold food preparation and presentation techniques. The class concentrates on the refinement of decorations for cold buffet showpieces. (CSU) CUL T 69 Restaurant Record Keeping/ Kitchen Management 2 units/2 hours Instruction in records maintenance for food and beverage industry, purchasing, pricing and sales, receiving and storage, inventory, cash records, payroll, filing systems and correspondence and government regulation of restaurant. (CSU) CUL T 86 ...
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165 Required Courses: Units: DIET 50 Sanitation Safety 2.0 DIET 52 Management Training 3.0 DIET 55 Food Production Management 2.0 DIET 55L Food Production-Clinical/Lab 2.0 DIET 57 Modified Diets 3.0 FDNT 63 Dimensions of Nutrition 2.0 14.0 Suggested Supporting Electives: CN IS 90 Money Management OR 190 DIET 51 Introduction to Comm. Food Prod. or CULT 52 Introduction to Professional Cookery CIS 5 Computer Literacy HL C 60 Medical Terminology PSYCH 1A General Psychology A Certificate of Completion will be granted upon completion of the 14 units of required courses with a grade of C or better. There ...
72 B. Other departmental requirements:............ ........ 20 CIS 180 Computer Programming Logic ......................... .3 CIS 200 Computer Programming: Visual BASIC ...........4 CIS 230 Computer Programming: JAVA ........................4 CIS 260 Introduction to Operating Systems ....................3 CIS 295 Structured Systems Analysis and Design ...........3 CIS Electives................ ......................... ......................... ....3 Total credits required for certificate:............. ........ 32 CULINARY ARTS Certificate Major Code: CERT.CULAR Contact: Human Services Division, ...
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Options (see the Options list for possible selections)*............. ......................... ......................... 0-6 *Because of the university requirement of demonstrating proficiency in a single second language at either the second or fourth semester level, you should consult the transfer guide of the university to which you wish to transfer for specific instructions. To demonstrate proficiency by means other than course work, see p. 51 of the catalog. E. General electives:............... ......................... ........... 8 Total credits required for degree:.................. ...
73 D. General electives: ......................... ......................... .1 Total credits required for degree: ......................... .64 COMPUTER INFORMATION SYSTEMS Certificate Major Code:CERT.CISYS Contact:Business and Technology Division, (928) 344-7572 Program Purpose:Graduates will demonstrate basic knowledge in computer information systems that will prepare them to obtain an entry-level position within the field. Program Description:This program is for students seeking immediate entry-level employment in an office environment or computer industry. A grade of gCh or higher must be ...
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89 Program Purpose:Graduates will demonstrate (1) basic knowledge in history that will prepare them for transfer to the university and (2) competency in com munication, critical thinking, quantitative analysis, and technological applications. Program Description:The history major is offered for those students who would like to continue, at the uni versity level, to pursue history as a teaching or research career or as an adjunct discipline to other majors. A. Required major courses: ......................... .........12 HIS 121 History of the U.S. to 1865 ......................... ..3 HIS 122 History ...
SIERRA COLLEGE CATALOG 131 CONSTRUCTION TECHNOLOGY (CABINET COURSES) C.T.C. 1 INTRODUCTION TO CABINET MAKING Units: 3 Transfer: CSU Hours: 6 (2 lecture, 4 laboratory) The fundamentals of machine woodworking to develop safety, knowledge, and skills leading to cabinet work and furniture making. Also includes cabinet construction details, nomenclature, drawers, guides, doors, and cabinet design. C.T.C. 2 MACHINE OPERATIONS AND JOINERY Units: 3 Transfer: CSU Hours: 6 (2 lecture, 4 laboratory) The use and care of hand and portable power tools, woodworking machine operations, joint making, wood identi ...
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SIERRA COLLEGE CATALOG 137 Design Drafting BUSINESS TECHNOLOGY DEAN: Stephanie Guevara DIVISION OFFICE: B 3 FACULTY: G. Anderson, S. Jung LIAISON COUNSELORS: Mr. R. Ortega, V. Skeels The Design Drafting curriculum is designed to prepare students for careers in industry as drafters or related occu pations or as an avocational pursuit. Engineers require drafting skills as do architects and designers. Drafting technicians are in short supply throughout the nation, affording many employment opportunities for quali ed individuals. The techniques of drafting are used in many types of industries such ...
A multi-station kitchen allows culinary arts students to learn on restaurant-quality equipment housed right in the classroom. The hands-on kitchen lets students gather for observation or practice making salads and baked goods, and everything in between, at their own work stations.
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student for a management position in kitchens and restaurants as a professional chef ...
CONTROLLED SUBSTANCE POLICY Students will not engage in the unlawful manufacture, purchase, sale, distribution, possession, or use of any controlled substance on campus. Violations will result in dismissal or other appropriate disciplinary action. The College is committed to a smoke free and alcohol free environment and complies with all Utah State regulations regarding such products. COUNSELING Counselors are available to students for review of progress and program issues and to make plan modifications as needed during the training process. Counselors also provide support to students in a variety ...
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SERVICE PROFESSIONS The School of Service Professions focuses on training students in an occupation where providing world class service for clients is a major component of the business. Students learn technical as well as professional service skills. COSMETOLOGY This program prepares students to enter the world of hair design by teaching the required skills for success in a competitive and fascinating industry. Students learn the basics of Cosmetology, the science behind the artistry, practice a variety of techniques, and prepare for the State licensing exam. Students work on clients in a modern, ...
halls comprise six-person suites with kitchens and lounges. Keehn, Major, McIntosh, ...
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50 General Information The chaplaincy also supports volunteering for community service.This happens within various religious communities but also in a concentrated way through HAVOC (Hamilton Action Volunteer Outreach Coalition).This student-run organization, advised by the chaplaincy, offers about 20 weekly service projects, including Habitat for Humanity, Best Buddies, Big Brother/Big Sister, Literacy Volunteers of America, working with the elderly,AIDS Community Resources, the Rescue Mission soup kitchen and half a dozen tutoring opportunities. HAVOC also offers service trips over spring break ...
16 2005-2006 GateWay Community College Catalog FACILITIESMAINTENANCE Facilities Maintenance with Introduction to HVAC Facilities Maintenance Worker II Maintenance Electrician Worker with Introduction to HVAC Facilities Maintenance Worker I Maintenance Electrician Worker Maintenance Carpentry Worker Maintenance Plumbing Worker Facilities Maintenance Overview/City of Phoenix Facilities Maintenance Special Projects HEALTHCARESERVICES Health Core Curriculum Medical Administrative Assistant Medical Administrative Assistant Medical Transcriber Medical Biller/Coder Medical Assistant Medical Assistant/Front ...
student for a management position in kitchens and restaurants as a professional chef ...
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187 COURSE DESCRIPTIONS v Indicates laboratory or studio fees 8 Indicates course may be offered online CUL 215 CULINARY PREPARATION I (3) Prerequisite(s): CUL 107. This course includes the preparation of cuisine specialties. Includes basic cooking principles, recipes, pre-preparation, stocks and sauces, vegetable cookery, starches, breakfast preparation, meat cookery, poultry, fish and shellfish, salads and salad dressings, sandwiches, presentation and garnishing, and bake shop production. 2 hours lecture, 2 hours laboratory. CUL 216 CULINARY PREPARATION II (4) Prerequisite(s): CUL 215. Recommended: ...
CEM 169 Fundamentals of the Uniform Mechanical Code 3 units; 3 hours Lecture Recommended Preparation: Eligibility for ENGL 100 and MATH 154. Repeatability: Course may be repeated once every three years. Intensive training in the requirements of the Uniform Mechanical Code, including heating and cooling equipment, combustion air, refrigeration, and commercial kitchen hoods. Designed for contractors, architects, designers, and those seeking ICBO Certification. CEM 170 Foundation Layout 2 units; 1 hour Lecture, 3 hours Laboratory Recommended Preparation: Eligibility for ENGL 100 and MATH 154. ...
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BUS 155 Business Mathematics . . . . . . . . . . . . . . . . . . . 3 Or MATH 154 Elementary Algebra . . . . . . . . . . . . . . . . . . . . . 4 *CAHM 50L, Culinary Basics and CAHM 151B, Advanced Culinary Arts can be taken once as Core course, and repeated one time for approved elective credit. Associate in Science Degree Culinary Arts and Hospitality Management General Education . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 CAHM Core Course . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Approved Electives . . . . . . . . . . . . . . . ...
Financial assistance information, including a description of the following: the federal, state, local, private, and institutional student financial assistance programs available to students who enroll at the University; application forms and procedures; eligibility requirements; criteria for selection; criteria for determining the amount of the award; satisfactory academic progress standards; methods of dis bursement; loan terms; conditions and terms for employment provided as part of a students financial assistance package; and conditions for deferral of federal loan repayments for volunteer ...
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Vout Hall and Gabelli Hall: These apartment-style residence halls were completed in the fall of 1988. Each two-bedroom air-conditioned apartment has a full kitchen, dining, and living room plus a full bathroom. Approximately 384 upperclassmen reside in these fully furnished units. Seventeen townhouses are unique features of these halls. The buildings provide students with access to a variety of lounges equipped for study and social uses, libraries, and laundry and weight rooms. Subscription to the University Meal Plan is optional. Modular Apartment Complex: The Modular Complex consists of 76 duplex ...
ties; accreditation and licensure; special facilities and services for students with disabilities; and a statement that a students enrollment in a study abroad program approved for credit by the University may be considered enrollment at the University for the purpose of applying for Title IV assistance. Boston Colleges graduation rates Financial assistance, institutional, and graduation rate information is published in this document, the Boston College Bulletin. To request a copy the Boston College Bulletin, call the Boston College Office of Student Services at 800-294-0294 or 617-552-3300; send ...
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Sixty-Six Commonwealth Avenue: Located on the Lower Campus, this upperclassman facility houses approximately 150 students in predominantly single room accommodations. Each room is fully furnished and additional lounge areas and a laundry room are provided. The building also houses the Multi-Faith Worship space open for private prayer or religious services for all individuals or denominations. Subscription to the University Meal Plan is mandatory. Vanderslice and 90 St. Thomas More Drive: These suite-style residence halls, completed in the fall of 1993, consist of six-, seven-, eight-, and nine-person ...
FSM 270 Food Services Management Internship Provides field experience for students interested in food service management. The internship provides first-hand experience and assists students in developing skills critical to the food service industry. Students are assigned to local facilities under faculty supervision. One hour lecture, nine hours laboratory per week. [F/S] 3 credits PREREQUISITES: FSM 100, FSM 101, FSM 103. FOREIGN LANGUAGES FRE 121 Elementary French I An introduction to the French language. Skills in speaking and listening are developed through conversational practice. Elementary ...
