ºìÁ«ÉçÇø

An in-depth study of the process of deciding on a career. Topics include career curiosity, self-assessments, the world of work, job markets, career development over the life span, and influence of career choice from family and relationships. Emphasis on researching career options and self-evaluating one's interests, values, and personality. Helpful to those considering a career change or undecided about a college major.

Overview of trades, design and management, occupations connected to building projects. Introduction to use of project documents, plans and specifications, as well as relevant green technologies in the construction field. Practice with measuring and using hand and power tools.

Applied competency-based course designed to prepare students entering the construction, automotive, or custodial trades. Practical applications to trades math will prepare students for trades tests, success in content classes, and work in the field.

Introduction to the selection, applicability, and purpose of the different documents used in the Engineering and Construction Project Management Process. Theoretical concepts and practical applications including pre-construction, meetings, submittals, site visits, observations, inspections, quality assurance, and quality control.

Overview of Building Industry projects and lessons learned. Provides more real-life experiences about professional roles, skills and responsibilities, career opportunities, and higher education pathways.

Focus on food service operations such as management, cost control for cafeterias and quick service business models. A key component of the course is intensive hands-on training in the two college food service outlets: the cafeteria and quick service outlets.

Focus on front-of-house restaurant operations and dining service, management and equity issues, restaurant trends, and cost controls. A key component of the course is intensive hands-on training in our fine dining restaurant.

Pastry and baking production skills through extensive hands-on practice complemented by a combination of lectures and demonstrations. Working in a professional kitchen environment at ºìÁ«ÉçÇø, students prepare an impressive and varied assortment of breads, breakfast pastries, cookies, cakes, pies, tarts and fine-dining plated desserts, honing organizational skills, accuracy, and speed while adhering to sanitation and safety protocols.

Introductory commercial food preparation for professional kitchens through a combination of extensive hands-on practice, lecture and demonstrations. Focus on preparation of multicultural breakfast foods, salads, and sandwiches while taking into account sanitation, sustainability, waste reduction, and seasonality.

Extension of CAD-based graphics into 3-dimensional parametric modeling, realistic rendering, animation of assemblies, and exploded views. Introduction to a 3D parametric modeling software such as SOLIDWORKS?. Create a computer-generated physical 3D model using a state-of-the-art 3D printer.