Important Financial Aid Update: While the new 2024â2025 Free Application for Federal Student Aid (FAFSA) is available to complete online now, the Department of Education has been delayed in providing FAFSA information to colleges. The NTC Financial Aid Office is working to prepare financial aid offers for the upcoming summer and fall semesters. Learn More
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.
This course covers nursing management and professional issues related to the role of the registered nurse. Emphasis is placed on preparing for practice as a registered nurse.
This course will cover topics related to the delivery of community and mental health care. Specific health needs of individuals, families, and groups will be addressed across the lifespan. Attention will be given to diverse and at-risk populations. Mental health concepts will concentrate on adaptive/maladaptive behaviors and specific mental health disorders. Community resources will be examined in relation to specific types of support offered to racial, ethnic, economically diverse individuals and groups.
Prepares learners to perform basic nursing skills under the supervision of a nurse for job entry as a certified nursing assistant (CNA) or a home health aide (HHA) in health care agencies. Face-to-face and hybrid classroom, campus lab and clinical instruction are offered at various nursing homes and hospitals throughout the district. Students need to submit an application and complete background check.
This course focuses on the development of advanced clinical skills across the lifespan. Content includes advanced intravenous skills, blood product administration, chest tube systems, basic electrocardiogram interpretation and nasogastric/feeding tube insertion.
Provides the learner with skills in choosing quality farm-fresh produce and utilizing staples found in a pantry. Learners will incorporate a variety of elements as they create a healthy menu such as salad greens, fruits, vegetables, meats and cheeses in meal preparation.
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. Certification through the National Restaurant Associate is a requirement for completion and can be used to apply for state certification.
Food science principles applied to professional culinary food preparations. Units include professional kitchen operation, recipe terminology, culinary math and cooking techniques for various food categories. In addition, careers in the culinary industry are explored; including professionalism, ethics and etiquette.
Examine principles of sanitation that relate to professional butchering operations. Learners will apply these principles in the forthcoming HACCP class.
Develops a creative process by imagining, sharing, revising, and reflecting on their dream project. Throughout this process, they consider technology, technique, and taste, the breadth of their knowledge, and how it impacts their visual style. Later, they apply this creative process to explore how personal and assignment-based projects could move beyond the formulaic approach using their creativity and available resources.
Develops the pre-production components for video or animation assignments. Learners develop the blueprints for effective and manageable video and animation projects by developing concepts, creating loglines, examining principles of storytelling, outlining, script formatting, preparing for documentary production, examining linear vs. non-linear structures, creating a production plan and budget, scheduling and storyboarding.
Explores professional visual effects software for the effective completion of professional post-production design applications. Learners will explore compositing tools, video effects, motion tracking, filters, 3D lighting and camera effects, and color grading techniques in the creation of enhanced visuals.
Introduces the process and workflow of video production from concept to completion by translating story ideas into compelling cinematic language through storyboarding, shot-list, cinematography, and post-production. Learners explore the five elements of film language for visual storytelling while learning the fundamentals of camera operation, audio capture and video editing.
Introduces professional lighting equipment, lighting techniques and cinema camera operation for use on studio projects. Learners will manipulate light to create a variety of effects in a diverse set of scenarios and utilize different types of cinema camera equipment, support tools and techniques for use in studio projects. Learners will examine advanced equipment, vocabulary and techniques unique to the studio environment including the use of green screen, creation of camera movement and working in a variety of crew positions to support a production.
Develops non-linear editing techniques through hands-on project applications using professional post-production software. Learners will utilize advanced editing concepts and techniques to create polished video projects for publishing on the web. In this course learners will edit documentary, narrative and music video footage and utilize effects filters and titling to complete professional edits.
Introduces learners to the audio-visual vocabulary, tools and technology utilized in motion picture production, post-production and animation through a mix of lecture, video screenings and discussion. Learners will be exposed to a variety of videos, films, genres and technical innovations. This course provides a basic understanding of critical theories and communication principles necessary for anyone pursuing a career in film/video/animation production.
Introduces the equipment, vocabulary and techniques unique to shooting video projects outside of the studio setting. Learners will utilize professional cameras and lenses to complete a short documentary project. Emphasis will be placed on interview techniques, use of natural light, capturing production audio, location scouting, shooting b-roll and improvisation.
Applies video production tools and techniques in the creation of video content for social media marketing. Learners explore the various ways that video is used for marketing across social media platforms, how to develop original video concepts for social media campaigns, and how to use consumer video production tools to create compelling video content for social media. Learners will create an original video product for use in a social media marketing campaign.
Prepare foods in a lab setting while participating in various stations that are typically found in a restaurant. Learners will establish skills in serving, cooking, and customer service.
Assist in the ethical animal harvesting process. This process will cover transportation, unloading, and on-site slaughtering. Determine proper documentation and procedures to follow under State Inspection in various locations.
Categorize the structure of various animal carcasses, including fabrication methods and performing a variety of cuts used in both foodservice and retail. Explore national meat identification systems, and the inspection process along with quality and yield grading as well as cost systems. Proper cooking methods and knife/ equipment selection will all be explored.