Computer Keyboarding 10106178

Introduces keyboarding techniques (proper finger usage and body position) through hands-on touch typing. Learners are introduced to the QWERTY keyboard (alphabet, number and symbol keys).

Culinary Internship 10316116

Provides the culinary student the opportunity to apply cooking skills in a production environment. Ideally, learners will be working in a food service establishment where tickets are generated and food is prepared to order.

Restaurant Sales And Promotion 10316120

Examine sales and promotion strategies used in the restaurant industry. Study of attracting new customers, setting prices, developing visually appealing menus and displays, and investigating innovative methods of attracting and keeping customers.

Nutrition 10316107

Focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) and how each is used by the body. The planning of well-balanced diets and nutritional analysis of diets are emphasized.

Garde-Manger / Decorative Foods 10316108

Experience in sanitation, quality standards and methods of food storage. Learners will advance their knife skills as they cut, chop, carve and dice. Additionally, learners will be preparing and presenting cold foods such as soups, meats, cheeses and produce.

Hazard Analysis Critical Control Point (HACCP) For Meat Processors 10316134

Explore the Hazard Analysis Critical Control Point (HACCP) process as it relates to professional butchering operations. Understand these requirements and how the HACCP process is used in commercial meat processing operations.

Desktop Publishing 10106188

Explore foundational concepts of desktop publishing, analyze components of planning a document, apply design techniques, and explore safety, ethical and legal concepts of desktop publishing. Design and create professional-quality documents for personal and business use including flyers, newsletters, brochures, logos, calendars and other media.

Document Management 10106157

Improve proper use of punctuation, number usage, capitalization, grammar, word choice and spelling to communicate effective writing and proofreading in a business environment. Refine proofreading, business writing and formatting skills (both print and electronic mediums) in industry-specific business documents.

Keyboarding 2 10106129

Applies keyboarding techniques (proper finger usage and body position) through hands-on touch typing on a QWERTY keyboard (alphabet, number and symbol keys). Learners are expected to enter this course with a minimum of 27 wpm. Learners will develop an increased rate of touch-typing at a minimum of 40 words per minute (wpm) and 26 npm (numbers) by the end of the course.

Principles of Customer Service 10106171

10-key By Touch 10106144

Introduces proper techniques (proper finger usage and body position) and touch method using a numeric keypad. Learners will develop speed and accuracy to meet industry standards for data entry of 8,000+ ksph. Challenge test available.

Office Internship 10106202

Applies skills developed through business technology program courses and updates career documentation and completes a 45-hour supervised work experience in an office setting applying previously learned skills (business writing; customer service; office software; problem-solving; work organization; team work, and soft skills) related to an office environment.

Integrated Microsoft Applications 10106186

Prepare documents, worksheets, presentations, databases and publications that incorporate a variety of software applications encouraging creative, problem solving, composition and critical thinking.

Microsoft Word Applications 10106142

Develop intermediate and advanced Microsoft Word features with an emphasis in business writing and formatting techniques based on a business standard style guide. Design, create and modify a variety of business documents.

Integrated Medical Office 10106112

Provides experience working with integrated medical office software that covers practice management and Electronic Health Records (EHR). Learners will utilize a web-based system to practice common daily medical office tasks such as scheduling, insurance billing and setting up patient records.

Modern Office Technologies 10106100

Introduces the learner to modern office technology with hands-on experience using a variety of existing and emerging technologies. Learners troubleshoot minor problems and conduct preventive maintenance common to office equipment and research new office technology. Prerequisites include a working knowledge of computers and the current Windows operating system.

Office Portfolio 10106201

Evaluate career opportunities and compare to relative skills to prepare appropriate career documentation and a mock interview. Develop a career portfolio and recognize the process of the job search as well as accepting and leaving a position.

Records Management 1 10106200

Explores the comprehensive field of records and information management (RIM). Learners develop ARMA principles and practices incorporating the knowledge by applying these skills to a simulated record systems environment.

Sanitation For Food Service Operations 10316100

Development of skills to follow sanitation and hygiene provisions in state codes. Focuses on the challenges to food safety, developing a food safety system, Hazard Analysis Critical Control Point, working in a safe environment and maintaining sanitary facilities and equipment.

Meeting, Travel & Event Planning 10106107

Introduces skills to effectively plan and manage meetings, event pre-planning activities, facilitate meetings and events, produce minutes of meetings, coordinate equipment and facility setup, complete travel arrangements and conduct follow-up activities.

Introduction To Business Technology Programs 10106189

Introduces the learner to techniques for success in the Business Technology Programs. Learners will examine proper communication etiquette, set and achieve SMART goals, learn engagement opportunities, and establish a program schedule. The course will also address program outcomes, professional development opportunities, and the creation of a portfolio to be developed throughout their program. Through focused activities and assessments, students will be equipped for both academic and career success.

Microsoft Outlook 10106118

Introduces the learner to managing and creating professional business email communication, contacts/groups, appointments, and meeting scheduling within Microsoft Outlook. Learners will further examine and manage the Microsoft Outlook environment for productivity.

Gourmet Foods 10316118

Utilizing the culinary skills learned throughout the program, learners will create high-end foods utilizing a variety of cooking techniques. Emphasis will be on presentation, flavors, cooking skills and time management as learners work in a production environment.

Protein Identification, Fabrication, And Usage 2 10316133

Develop advanced learning of carcasses and fabrication techniques that utilize meat to create value added products such as smoked, brined, or cured items in a professional meat laboratory environment. Create and package items for retail sale including cost structures while following established sanitation regulations. This course builds on the techniques and skills learned in PIFU1.

Soup & Stock Production 10316109

Introduces the preparation of clear, cream, puree and specialty soups. Learners will prepare basic stocks and soups. Additionally learners will evaluate convenience soups and stocks for quality and cost.

Meat & Fish Essentials 10316110

Identify fish, meat or poultry by carcass, primal, sub primal and fabricated cuts of meat. Learners will explore the use of fish, meats and poultry by comparing both yield grades and quality grades. Hands-on meat fabrication, meat grinding, meat smoking and sausage making will be explored.

Restaurant Operations 2 10316126

Expand on the skills of Restaurant Operations while applying costing, menu development, and management skills. Learners will work in a restaurant setting for the entirety of this class experiencing the day to day challenges found in food service.

International Cuisine 10316125

Explores various international cuisines in a professional foodservice setting. Learners will plan menus, prepare and produce the various cuisines and serve.

Records Management 2 10106203

Explore records management with further examination into records and information management applying ARMA rules to numeric, subject, and geographic filing methods manually and digitally.

Menu Planning, Management And Design 10316112

Plan and prepare menus for a variety of food operations and budgets. Projects will include designing, pricing and menu analysis.

Culinary Skills Project 10316128

Assess the learner on skills learned throughout the first year of the Culinary Arts program.  The learner will complete various culinary and sanitation skills in a timed environment.