Kiln Drying 47465405

Kiln Drying includes: presentation on effective Kiln drying, 100 board run test, 40 board runs along with kiln drying techniques based on climate conditions.

Hardwood Log Scaling & Grading Workshop 47465407

In this hands-on workshop you will learn how to apply log scaling principles and grading criteria used by industry professionals to merchandise hardwood logs. Please note that this training will consist of both a classroom portion as well as instruction off-site at a local sawmill.

The Seasonal Kitchen And Pantry 10316111

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.

Fundamentals Of Furniture Manufacturing 10465119

This course is designed to provide the foundational knowledge and skills to manufacture furniture. Topics covered include: furniture design styles, sourcing raw material for projects, tool selection, machine operation, joinery and furniture construction.

Principles Of Sanitation For Meat Processors 10316135

Examine principles of sanitation that relate to professional butchering operations. Learners will apply these principles in the forthcoming HACCP class.

Introduction to Forest Products 10465183

Explores the entire forest products supply-chain including sectors, current trends, career paths, and environments related to wood manufacturing. Establishes the importance of health and safety practices in the industry and introduces learners to various hazards they will encounter across industry, including sawmills, wood shops, and industrial settings. Learners will develop basic knowledge of OSHA, mills and shops in the forest products industry, and will have the opportunity to earn an NTC Forklift Operator Certificate.

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.

Culinary Fundamentals 10316101

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.

Wood Species Identification 10465185

Identify wood species and develop knowledge on the applications for different woods.  Learners will explore these concepts via hands-on experience, and establish basic understanding of wood cell types, identification characteristics, and material features. 

Restaurant Operations 10316114

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.

Ethical Livestock Harvesting 10316132

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.

Protein Identification, Fabrication, And Usage 1 10316131

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.

Intro To Kiln Drying 10465181

Introduces participants to the fundamentals of kiln drying lumber. The basics of determining moisture content, preparing samples and operating a dry kiln will be covered as well as an overview of different types of dry kiln equipment.

Sawmill Safety & Maintenance 10465184

Builds on the safety and sawmill knowledge from previous classes to provide learners with more in-depth working knowledge of sawmills and their related hazards. Examines the need for regular preventive and essential maintenance of equipment, tools, and blades, and the safety challenges related to each, including where maintenance fails. Prepares students to prevent injuries, fatalities and break-downs in a mill environment within a safe and secure dedicated learning facility.

Mill Operations Overview 10465186

Explores the hierarchy of the forest products industry structure as it relates to sawmill production facilities.  Learners will examine best practices and key performance indicators and apply these concepts in a live mill environment.  Topics that learners will focus on include lumber yield, grade proficiency, optimization of production flow, and downtime mitigation. 

Lumber Manufacturing: Sawing, Edging & Trimming 10465178

Explores the general overview of plant layout, machine centers, and different product flow in a lumber manufacturing setting.  Learners focus on the mix of species, and how these can be utilized in various product lines, and examine the processing of lumber through sawing, edging, and trimming manufacturing operations.

Intro to Hardwood Grading 10465179

Expands of the skills previously introduced through the use of more advanced standard grade classifications and methods.  Learners build additional experience in the grading of hardwood lumber and logs and enhance their merchandising knowledge and understanding with emphasis on hands-on exercises and techniques.

Baking Fundamentals 10316102

Utilize baking principles and procedures for producing quick breads, yeast breads, cookies, cakes and pies. Learners will calculate product costs, weigh and measure ingredients, mix, shape, bake, garnish, package and merchandise bakery products.

Rough Mill 10465187

Hardwood Lumber Grading And Merchandising 10465180

Expands of the skills previously introduced through the use of more advanced standard grade classifications and methods.  Learners build additional experience in the grading of hardwood lumber and logs and enhance their merchandising knowledge and understanding with emphasis on hands-on exercises and techniques.

CNC Router 1 10465188

Breakfast Cuisine 10316104

Applies techniques involved with cooking breakfast food such as: eggs, omelets, pancakes, waffles and breakfast meats.

Restaurant Cost Controls 10316115

Examine the concepts and techniques of controlling costs with an emphasis on determining the sales price based on cost inputs, and utilizing break-even calculations. Learners will calculate the cost of goods, overhead, and selling price. Learners will determine the resources needed to run various restaurant operations.

Mid-Day Meals 10316105

Experience in producing lunch meals through the use of grills, fryers, ovens and steamers. Service experience includes cafeteria line work and fast food delivery.

Baking And Specialty Decorating 10316121

Creation of baked goods along with high-end decorating techniques are practiced throughout this course. Learners will utilize their creative side as they design and produce attractive presentations.

Complex Carbohydrates 10316106

Identify and prepare a variety of grains, legumes, potatoes, pasta and rice. Learners will create a variety of dishes utilizing complex carbohydrates.

Wait Staff Training 10316119

Explore the art of service and the importance of front of the house work in the culinary program. Learners learn how to properly interact with guests and provide high quality customer service. Examine the proper techniques of table service, obtaining guest orders, interacting with the kitchen staff and creating a professional atmosphere.