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2016-17 BTC Catalog 
    
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2016-17 BTC Catalog [ARCHIVED CATALOG]

Course Descriptions

 

Chemistry
  

  • CHEM& 161 General Chemistry w/ Lab I

    5 CR
    This is an introductory chemistry course which includes an introduction to the scientific method, the international system of measurements, the nature of atoms and molecules, ions, chemical bonding, the periodic table, chemical formulas and equations, stoichiometry of reactions and solutions, and the physical properties of real and ideal gasses. Also included are short courses on polymers and nuclear chemistry. Lab work included.
    Prerequisite(s): BTC College Level Math score of 75 or a C grade in MATH 099  or AMATH 111 .
  

  • CHEM& 162 General Chemistry w/Lab II

    5 CR
    Atomic periodicity, chemical bonding theories, solid and liquid states and solutions.
    Prerequisite(s): CHEM& 161  with C grade.

Commercial Driving
  

  • CODR 125 Forklift Driver Certification

    1 CR
    This course provides the student with forklift driving safety knowledge and skills to comply with OSHA/WISHA, and meets WAC 296.863.60005 requirements. Instruction emphasizes prevention of workplace related hazards, accidents, and injuries. Students will be awarded the Ives Mobile Equipment Operator’s Certification. Students must be at least 18 years of age and have previous forklift driving experience. Employers must also test an employee’s ability and provide additional training on any different conditions specific to a particular job site.
    Prerequisite(s): Students must be at least 18 years of age and have previous forklift driving experience of 2-3 hours.

Communication Studies
  

  • CMST& 101 Introduction to Communications

    5 CR
    Fundamental course in communication theory. Students will apply knowledge in variety of settings including interpersonal, public speaking, and small group communication.
    Prerequisite(s): ENGL& 101  or CPT score of 86 or higher on sentence skills and 85 or higher on reading. Word processing knowledge required.
  

  • CMST& 210 Interpersonal Communications

    5 CR
    Designed to introduce students to the application of basic interpersonal communication theory, with a focus on achieving success in the workplace. Topics explored include self-awareness, self-disclosure, conversation skills, relationship development and maintenance, assertiveness, teamwork and group dynamics, conflict management strategies, and diversity issues.
    Prerequisite(s): Accuplacer Reading Comprehension score of 71 or a C grade inRDG 085  , and Accuplacer Sentence Skills score of 71 or a C grade in ENGL 092  .
  

  • CMST& 220 Public Speaking

    5 CR
    Introduction to communication theory and public speaking emphasizing organization, audience analysis, oral styles, and use of visual aids. Includes presentation of various types of public speeches and analyses of contemporary speeches.
    Prerequisite(s): Accuplacer Reading Comprehension score of 71 or a C grade in RDG 085  , and Accuplacer Sentence Skills score of 71 or a C grade in ENGL 092  .

Computer Sciences
  

  • CS& 131 Computer Science I C++

    5 CR
    This course equips students with fundamental programming skills such as effective use of data types, variables, assignment statements, control structures, modular design using procedures, pointers and array data structures in the construction of C++ programs. This course also introduces students to Object Oriented Programming concepts and prepares students for the C++ Institute Certified Associate Programmer exam.
    Prerequisite(s): MATH 099  or IT 121  with a C or better or Instructor Permission.
  

  • CS 132 Computer Science II C++

    5 CR
    Advanced software development using the C++ programming language, emphasizing object-oriented concepts and fundamental data structures techniques. Introduces concepts of recursion, modularity, encapsulation, inheritance, templates, polymorphic class design, and self-referential data structures; focuses on fundamental abstract data types (stacks, queues, linked lists, binary trees) and their use.
    Prerequisite(s): CS& 131  with a C or better.

Computers
  

  • CAP 101 Introduction to Computer Applications

    5 CR
    Students will learn to use a personal computer and gain a basic understanding of Excel, Word, and PowerPoint. They will also become familiar with basic computer hardware components and internet usage. For off-campus work, a Windows-based computer is required.
    Prerequisite(s): Accuplacer score: 71 Reading.
  

  • CAP 105 Computerized Touch Keyboarding

    2 CR
    A touch typing course for beginners as well as those needing to brush up on their keyboarding skills. Course covers learning to type alphabetical keys by touch using proper technique. For off-campus work, a Windows-based computer is required.
  

  • CAP 106 Formatting with MSWord

    4 CR
    Provides skillbuilding, production typing, and Microsoft Word fundamentals at the beginning or review level. Students use MS Word to format letters, memos, reports, and tables. For off-campus work, a Windows-based computer is required.
    Prerequisite(s): CAP 105 ; or instructor permission.
  

  • CAP 107 Computerized Keyboard Skillbuilding I

    3 CR
    Designed to help students improve their speed and accuracy at the computer. Computerized lessons analyze areas of weakness and provide appropriate drills for improvement. For off-campus work, a Windows-based computer is required.
    Prerequisite(s): CAP 106 ; or instructor permission.
  

  • CAP 109 Computerized Keyboard Skill Building II

    3 CR
    Designed to help students to further improve their speed and accuracy at the computer. Computerized lessons analyze areas of weakness and provide appropriate drills for improvement. Time will also be spent on data entry fundamentals. For off-campus work, a Windows-based computer is required.
    Prerequisite(s): CAP 107 ; or instructor permission.
  

  • CAP 114 MS Outlook

    2CR
    Students will use Microsoft Outlook to learn how to effectively manage settings, incoming and outgoing messages, schedules, and contacts. Students will research email etiquette and corporate email policies and apply email writing techniques to business scenarios.
  

  • CAP 138 MS Word

    5 CR
    Students receive hands-on instruction using the commands and features of Word to create simple to complex business documents. For off-campus work, a Windows-based computer is required.
    Prerequisite(s): CAP 101 , CAP 106 ; or instructor permission.
  

  • CAP 142 MS Excel

    5 CR
    This course provides a practical hands-on approach to developing the skills to use the powerful spreadsheet application, Excel. Students will use Excel to organize and analyze data, perform numerical calculations, and illustrate relationships in numerical data by displaying charts. For off-campus work, a Windows-based computer is required.
    Prerequisite(s): BUS 100  or BUS 150  or AMATH 100  or MATH 107  or higher; and CAP 101 .
  

  • CAP 143 Adobe Acrobat & Electronic File Management

    5 CR
    Adobe Acrobat software enables business professionals to easily convert any electronic or paper document into a PDF file that can be reviewed by colleagues, clients and customers. This class covers transferring business documents such as policies, training materials, regulations, or other types of material into a secured PDF format that allows review but protects the material from alteration or deletion. In this class, you will learn the basics of creating a PDF document; add headers and footers; render text searchable and able to edit; utilizing security functions to protect documents; creating and editing forms; and utilizing legal tools available. You will also develop expertise in electronic file management while creating folders and subfolders. Included in the file management portion will be how to find, view, open, copy, move, delete and rename files. Some basic computer and keyboarding skills are recommended.
  

  • CAP 146 MS Access

    5 CR
    Table design, relationships, filters, queries, forms and reports will be introduced. Students will apply skills to database projects. For off-campus work, a Windows-based computer is required.
    Prerequisite(s): CAP 101 ; or instructor permission.
  

  • CAP 148 MS PowerPoint

    3 CR
    Presents an overview of a presentation graphics program. Students will create and present a slide show projected from their computer. For off-campus work, a Windows-based computer is required.
    Prerequisite(s): CAP 101 ; or instructor permission.
  

  • CAP 150 Project - Level 1

    1 CR
    Create a project plan file with information entries; develop a work breakdown structure with organizing and task setting relationships; assign resources; and finalize a project plan file. A manual is included with this course.
  

  • CAP 151 Project - Level 2

    1 CR
    Exchange project plan data with other applications; update the plan; create custom reports and re-use existing projects plan information. A manual is included with this course.
  

  • CAP 200 Integrated Computer Applications

    5 CR
    Students will apply their skills learned in the previous courses to produce professional-looking documents by integrating word processing, spreadsheet, database, and presentation graphics programs. Students will prepare a professional portfolio for use in future job search opportunities. For off-campus work, a Windows-based computer is required.
    Prerequisite(s): CAP 138 , CAP 142 , CAP 146 , CAP 148 ; or instructor permission.
  

  • CIS 145 Website Development

    5 CR
    An introduction to HTML, graphics, and other programming languages for use in web pages. Students will learn the use of programming editors, preparation of graphics, content development, and page layout.
    Prerequisite(s): CAP 101 ; or instructor permission.
  

  • CIS 160 Computer User Support I

    5 CR
    Provides an overview of topics relevant to working at a help desk. Student will learn computer user support skills and strategies, including problem solving, customer service, and call tracking.
    Prerequisite(s): CAP 101 ; or instructor permission.
  

  • CIS 276 Computer Software Support Internship

    6 CR
    Students will arrange to work in an office, solving computer software, hardware or operating system problems for users. The work experience may be paid or unpaid 180 hours of work experience.
    Prerequisite(s): Instructor permission.
  

  • IT 102 IT Ethics and Careers

    5 CR
    Ethics issues and career options for computer professionals will be explored through research and simulated IT enterprises. Topics include intellectual property rights, respecting privacy, avoiding harm to others, IT career paths, and IT workplace environments
    Prerequisite(s): Either IT 112 , or IT 141 , or IT 160 .
  

  • IT 112 PC Hardware A+

    8 CR
    This course prepares the student to understand, install, configure, upgrade, troubleshoot, and repair PC hardware components. Course material parallels the CompTIA A+ Core Hardware certification objectives for hardware.
  

  • IT 121 Introduction to Programming

    5 CR
    This course introduces students to the fundamentals of good program design, coding, testing, and documentation. Students will learn to employ good user interface design, standardization and variable naming, decision operators, looping mechanisms, subroutines and error handling as they build their own programs.
  

  • IT 140 Introduction to Linux Operating Systems

    5 CR
    This course introduces students to the basic functions of operating systems and command line interfaces by learning the Linux command line. Topics include navigation, file manipulation, and redirection commands so that students can build useful batch scripts by the end of the course.
  

  • IT 141 Operating Systems A+

    8 CR
    This course prepares the student to install, maintain, and troubleshoot Windows operating systems. Course material parallels the CompTIA A+ Operating Systems certification objectives for operating systems.
  

  • IT 142 Client/Desktop Operating Systems II

    10 CR
    Designed to facilitate in-depth study of a Client Computer Operating system found commonly in the business environment. Areas of study include installation, configuration, troubleshooting, deployment, and networking.
    Prerequisite(s) or Corequisite(s): IT 141  or IT 160  corequisite.
  

  • IT 160 Network Technologies

    8 CR
    The goal of this course is to provide students with a background in networking technologies and prepare students to pass CompTIA’s broad-based, vendor independent networking certification exam, Network +. This course covers a wide range of material about networking, from careers in networking to local area networks, wide area networks, protocols, topologies, transmission media, and security. It not only introduces a variety of concepts, but also discusses in-depth the most significant aspects of networking, such as the TCP/IP protocol suite.
    Prerequisite(s): Either IT 112 , or IT 141 
  

  • IT 210 Network Security Fundamentals

    10 CR
    This course provides a comprehensive overview of network security through lecture, extensive hands-on, and research projects. Topics covered include general security concepts, communication security, infrastructure security, cryptography, access control, authentication, external attack, and operational and organizational security.
    Prerequisite(s): IT 142 , IT 160 
  

  • IT 220 Network Communications Infrastructure

    5 CR
    In this hands-on practicum students learn the components of structured data communications cabling systems, OSI Layers 1, 2 and 3 hardware components, and how to install and configure them.
    Prerequisite(s): IT 142 , IT 160 
  

  • IT 230 Windows Powershell

    5 CR
    This course introduces Windows Powershell, a task-based command line shell/scripting language designed for system administration. Students will learn cmdlets and syntax constructs such as arrays, loops, and functions; and how to build scripts and utilities to automate system system tasks or create powerful system management tools. This is a hybrid class with classroom lecture plus online instruction and class work.
    Prerequisite(s) or Corequisite(s): IT 242 , or IT 243  corequisite.
  

  • IT 240 Linux Administration & Configuration

    5 CR
    This course introduces students to system administration fundamentals of the Linux operating system. Using Linux, students learn to install and configure the O/S using system text files, use the common GUIs, configure networking, administer user accounts and permissions, define the user environment, and monitor system resources, processes and usage.
    Prerequisite(s): IT 140 , and either IT 141 , or IT 142 .
  

  • IT 242 Windows Server Administration

    5 CR
    Covers installation, configuration, and system administration of Windows Server. Topics include managing accounts, groups, folders, and files; object security; Active Directory; Disk quotas; server monitoring and optimization; and troubleshooting.
    Prerequisite(s): IT 142 , IT 160 
  

  • IT 243 Windows Server Network Infrastructure

    5 CR
    This course covers managing and maintaining a Windows Server network infrastructure. Students will learn how to install, configure, and troubleshoot TCP/IP, DHCP, DNS, routing and remote access, and VPNs. Students will also learn to monitor traffic, troubleshoot connectivity, implement secure network administration procedures and resolve service issues on a Windows Server.
    Prerequisite(s): IT 142 , IT 160 
  

  • IT 261 Advanced Special Topics I

    5 CR
    This course allows for specialized or in-depth study of an advanced computer networking topic. Example topics may include: Microsoft SQL Server, Apache Web Server, Internet Information Server, Microsoft Exchange Server, and computer forensics.
    Prerequisite(s) or Corequisite(s): IT 242 , or IT 243  corequisite.
  

  • IT 262 Advanced Special Topics II

    5 CR
    This course allows for specialized or in-depth study of an advanced computer networking topic. Example topics may include: Microsoft SQL Server, Apache Web Server, Internet Information Server, Microsoft Exchange Server, and computer forensics.
    Corequisite(s): IT 240 .
  

  • IT 270 Applied IT Career Skills

    8 CR
    Students will work in their new career field applying the new skills and being mentored and evaluated by industry professionals. The career search will provide exposure to a typical work environment, opportunities for customer interaction skill development and an opportunity to make connections with professionals already working in the field.
    Prerequisite(s) or Corequisite(s): IT 261 , or IT 262  as a corequisite.
  

  • IT 272 Capstone Project

    5 CR
    Students will complete a capstone project integrating skills developed throughout the program. The student will make a written proposal for the project, stating milestones and deliverables and upon completion, will demonstrate the project in an oral presentation, as well as provide written documentation about the project.
    Prerequisite(s) or Corequisite(s): IT 261 , or IT 262  as a corequisite.

Culinary Arts
  

  • CUL 101 Basic Cuisine Foundation

    6 CR
    This course focuses on basic foundation cooking techniques utilized in the culinary industry. Study topics include basic mise en place skills; life/career in the kitchen; vegetable techniques/basic preparation; basic fonds/sauces; basic starches; and classic cooking methods. Weekly labs are for practicing these foundational skills.
  

  • CUL 110 Sanitation & Safety

    3 CR
    This course provides students with an understanding of the principles and practices of sanitation in order to maintain a safe and healthy environment for the consumer in the food service industry. Laws and regulations related to current FDA food code and adherence to them in the food service operation are addressed. The “Food Safety Manager Certification” program, the “Training Achievement Program Series” (TAPS) and the “National Registry for Food Safety Professionals” (NRFSP) are required computer-based programs.
    Prerequisite(s): Program Admission.
  

  • CUL 112 Introduction to Hospitality

    2 CR
    This course provides a background and history of the hospitality industry and introduces students to the broad spectrum of hospitality/food service organizations. The course will also explore the wide variety of career opportunities and job requirements needed for the professional chef in today’s job market. Students will be introduced to weights and measures; ingredient yield analysis; recipes reading and writing; and various menu forms used in restaurants. Recipe conversions and pre-costing are covered as well.
    Prerequisite(s): Program Admission.
  

  • CUL 114 Culinary Skill Development I

    7 CR
    This course focuses on the foundational cooking techniques utilized in the culinary industry. Topics of study include basic mise en place skill development, foundational cooking methods, related terminology and additional foundational cooking preparations. Theory and lab topics include focus on meat cookery; the preparation of stocks, classical and contemporary mother sauces and derivate sauces; and the application of herbs, spices and flavorings used in the professional kitchen today. Weekly labs provide students time to practice these foundational skills.
    Corequisite(s): CUL 110 , CUL 112 , CUL 116 , CUL 118  with a “C-” better.
  

  • CUL 116 Meat Identification and Fabrication

    4 CR
    This course provides an introduction to basic identification and use of hand tools and equipment in meat and fish fabrication. Activities include composition, skeletal structures, muscle types and fabrication of meats, poultry and seafood. Students will apply basic yield analysis, portion cost calculations, purchasing and receiving, basic cooking methods, inspection and USDA regulations, sanitation and hygiene.
    Corequisite(s): CUL 110 , CUL 112 , CUL 114 , CUL 118  with a “C-” or better.
  

  • CUL 118 Commercial Kitchen Equipment

    2 CR
    This course provides comprehensive information about common kitchen equipment used in hotels, restaurants, resorts, and other food service establishments. Emphasis is placed on safety measures used in commercial kitchen; identification of a wide variety of commercial kitchen equipment; the common use in professional kitchens; correct operation; safety, breakdown and cleaning procedures.
    Corequisite(s): CUL 110 , CUL 112 , CUL 114 , CUL 116  with a “C-” or better.
  

  • CUL 120 International Cuisine

    6 CR
    This course provides students with practical experience in the preparation and service of foods from international countries. Emphasis is placed on eating habits, ethnic influences, indigenous foods and customs, cooking methods used, traditional equipment, and each region’s overall influence on today’s restaurant market. Weekly participation in theme buffet production enhances students’ technical skills
    Prerequisite(s): CUL 110 , CUL 112 , CUL 114 , CUL 116 , CUL 118 ;
    Corequisite(s): CUL 124  all with a “C-” or better.
  

  • CUL 122 Culinary Skill Development II

    7 CR
    This course is a continuation of Culinary Skill Development I, with study and practice focused on soups, salads, salad dressings, nuts, fruits, potatoes, grains, dry legumes and pasta preparations, sandwiches, cheese and dairy products, eggs and breakfast cookery and vegetarian cookery. Theory topics include common market forms, yield study and costing analysis, purchasing, receiving, handling and storage of these foundational food products. Through weekly labs students will practice applying foundational cooking methods to these food products.
    Prerequisite(s): CUL 110 , CUL 112 , CUL 114 , CUL 116 , CUL 118  with a “C-” or better.
  

  • CUL 124 Buffet and Catering Management

    3 CR
    In Banquet and Catering Management students will learn the fundamental skills and knowledge needed to set-up and run banquet and catering events. Theory subjects include plated and buffet banquet menus, buffet layout and design, catering contracts, event planning, organization, staffing, home meal replacement, private and personal chef industry, optional services, and pricing formats. Weekly buffets provide hands-on experience in setting up and managing a full service buffet event.
    Prerequisite(s): CUL 110 , CUL 112 , CUL 114 , CUL 116 , CUL 118 ;
    Corequisite(s): CUL 120   all with a “C-” or better.
  

  • CUL 140 Garde Manger

    6 CR
    In the Garde Manger course students plan, prepare, execute, and present cold foods and culinary salon work, while applying fundamental cooking and garnishing methods. Production includes refined techniques such as canapŽs, hors d’oeuvres, amuse bouche, curing, smoking, pickling, cold foods, salt dough sculpture, ice sculpture and tallow sculptures.
    Prerequisite(s): CUL 110  , CUL 112 , CUL 114 , CUL 116 , CUL 118 , CUL 120 , CUL 122 , CUL 124  with a “C-” or better.
  

  • CUL 142 Nutrition

    3 CR
    This course provides students with an introduction to nutrition, cultural food pyramids including nutritive value of foods, factors influencing body food requirements, their importance in promoting health and preventing disease, and the body processes and their relation to total nutrition. We will examine nutritional requirements throughout the human life cycle with attention to retaining nutritive values through the cooking process.
  

  • CUL 144 American Regional a’ la carte Cookery

    6 CR
    This course is an introduction to regional American cuisine. Students will identify 15 distinct regional American cuisines. The history, techniques, indigenous foods and recipes from the regions will be explored and prepared in lecture and labs. Students will study the cuisine of Chesapeake Bay shore, Louisiana; Mid-Atlantic states; Appalachian South, Western Ranchlands, Plantation South; South Florida and the Caribbean; the Central Plains, Rocky Mountains and Great Basin, Mexican Border, California, Hawaii, the Pacific Northwest. Lab practice topics include station set-up and organization, food preparation, planning sheets, portion control, timing, temperature control, teamwork, communication, productivity skills, and sanitary/safety production skills. Weekly participation in a’ la carte production provides students with opportunity to refine fundamental culinary skills and develop a’ la minute production skills. Upon completion of this course, the student should be able to effectively set-up and operate an a’ la carte station.
    Prerequisite(s): CUL 110 , CUL 112 , CUL 114 , CUL 116 , CUL 118 , CUL 120 , CUL 122 , CUL 124  with a “C-” or better.
  
  

  • CUL 152 Culinary Competition Fundamentals

    11 CR
    Students may compete for one of five positions to represent Bellingham Technical Colleges culinary arts program in the Washington State American Culinary Federation student team competition (Hot Food Team).
    Prerequisite(s): CUL 110 , CUL 112 , CUL 114 , CUL 116 , CUL 118 , CUL 120 , CUL 122 , CUL 124 , CUL 142 , CUL 144  with a “C-” or better.
  

  • CUL 220 Restaurant Management

    7 CR
    In this course students apply advanced issues related to business and operations management. Students plan and develop menus, kitchen design, dining room lay-out, point of sale operations and business projections, while utilizing a variety of computer programs.
    Prerequisite(s): CUL 112 , CUL 124 , AENGL 100 , AMATH 100 .
  

  • CUL 222 Hospitality Supervision

    4 CR
    In this course students gain an overview of specific concepts necessary to successfully utilize human resources in a food service environment. Lectures on selected topics, student projects and assignments related to workplace activities form the majority of the material presented.
    Prerequisite(s): AENGL 100  
  

  • CUL 224 Food and Beverage Service

    2 CR
    This course is based on dining room operations and table settings to meet a wide variety of service styles. Students learn the principles of front-of-the-house operations, point of sale systems and guest relations along with foundational information about wine including the history of wine, production characteristics, laws and purchasing and storage requirements. Types, styles, service and state laws regarding alcoholic and non-alcoholic beverages service are also discussed. Upon completion, students will be able to determine which wines compliment various cuisines and particular tastes.
    Prerequisite(s): CUL 120 , CUL 124  
  

  • CUL 230 Northwest a’ la carte Cookery

    9 CR
    This course provides students with an opportunity to apply the vast majority of the culinary arts curriculum as they rotate through several stations creating Northwest cuisine in the a’ la carte restaurant kitchen. Students will become familiar with the theory of and lab responsibilities involved in setting up and running an a’ la carte restaurant station including food preparation, planning sheets, organization, portion control, timing, temperature control, teamwork, communication, productivity, and sanitary/safety production skills. In addition students supervise first-year students commis, practice expeditor skills including coordinating and controlling the flow of finished menu items from the station chefs, while working closely with student service staff and maitre d’ positions.
    Prerequisite(s): CUL 110 , CUL 112 , CUL 114 , CUL 116 , CUL 118 , CUL 120 , CUL 122 , CUL 124 , CUL 140 , CUL 142 , CUL 144 , CUL 150  or CUL 152 , CUL 220 , CUL 222 , CUL 224 , PST 202 , PST 204 , PST 206 , PST 208  with a “C-” or better.
  

  • CUL 232 Food and Beverage Service Lab

    4 CR
    In this course students apply service skills, knowledge, guest relations, tableside cookery, point-of-sale operations, cash handling, reservations, seating, and greeting, in Café Culinaire. The students are responsible for excellent customer service under all conditions. Students work in various dining room positions at Bellingham Technical College’s Café Culinaire such as; maitre d’, front server and back server.
    Prerequisite(s): CUL 110 , CUL 112 , CUL 114 , CUL 116 , CUL 118 , CUL 120 , CUL 122 , CUL 124 , CUL 140 , CUL 142 , CUL 144 , CUL 150  or CUL 152 , CUL 220 , CUL 222 , CUL 224 , PST 202 , PST 204 , PST 206 , PST 208  with a “C-” or better.
  
  

  • CUL 236 Wine Appreciation

    2 CR
    In this course students will apply the History of wine making, Wine production methods, Major Red and White grape varieties, Major wine producing countries (Old World and New World), Purchasing and storage of wines, Wine tasting fundamentals, and Food and Wine pairing. State Law requires a minimum age of 21 to consume alcohol. Approved photo identification is required to verify each students age. Recently passed Senate Bill 5774 (sip and spit bill) allows 18-20 year olds to participate in the tasting of alcoholic beverages so long as the beverage is spit out and not consumed. Anyone under 18 will be allowed to participate in every part of the tasting process except the actual tasting portion.
    Prerequisite(s): CUL 224  
    Corequisite(s): CUL 230 , CUL 232  
  

  • PST 101 Pastry & Baking Orientation

    3 CR
    This course provides a background and history of the baking and pastry profession, and introduces the student to the broad spectrum of hospitality/foodservice organizations and career opportunities. During the course students will cover the baking profession, basic professional skills, bakeshop math, baking and pastry equipment, basic ingredients, mise en place, plan writing, basic baking principals, kitchen orientation, and observing bakery or retail baking establishment. This course provides the student with the foundation of job research and preparation.
  

  • PST 200 Introduction to Commercial Baking

    6 CR
    This course will cover three general areas. Students will be introduced to the terms and techniques of several doughnut types, white and decorative layered sheet cakes; cupcakes; a variety of individual French pastries;, coffee cake;, and basic bars for sale in retail. Students will create primary dough’s and fillings through the use of classical techniques. Product finishes will be included. Students will gain an understanding of pastry ingredients and their functions; learn correct baking and frying methods; exercise accurate assessment of finishing decorations, and will practice safety and sanitation procedures.
    Prerequisite(s): No prerequisite
    Corequisite(s): PST 101  with a “C-” or better.
  

  • PST 202 Pastry Basic I

    3 CR
    This course transfers the learned basic ingredients, techniques, weights and measures, baking terminology, and formula calculations into action. Baking topics include Cookies, Quick Breads, Fritters, Pancakes, Waffles, Crepes, Short Pastries, ƒclair Paste, Strudel and Phyllo Dough, Baked Meringues, Tarts and Special Pastries. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.
    Prerequisite(s): CUL 110 
    Corequisite(s): PST 204  both with a “C-” or better.
  

  • PST 204 Introduction to Artisan Breads & Laminated Dough

    4 CR
    This course covers beginning and intermediate bread baking. Students will be introduced to the terms and techniques of bread production by making direct and indirect bread dough. Proper mixing, fermentation, shaping, proofing and baking of assorted breads will be the focus of this course. Product finishes will be included. Basic bread production, laminated and rich yeasted dough will be studied and prepared. (Danish and Puff pastry). Students will understand bread ingredients and their function; learn correct baking methods; learn correct lamination procedures; exercise accurate assessment of dough; and practice safety and sanitation procedures.
    Prerequisite(s): CUL 110 
    Corequisite(s): PST 202  both with a “C-” or better.
  

  • PST 206 Pastry Basics II

    3 CR
    This course provides the students with the principles and preparation of pies, custards, puddings, mousses, soufflés, frozen and fruit desserts, and an introduction of baking for special diets. Upon completion of this course students will be able to create a variety of single and double crusted pies; simple frozen and fruit desserts; and gain an understanding in baking for special diets.
    Prerequisite(s): CUL 110 , PST 202 , PST 204 
    Corequisite(s): PST 208  all with a “C-” or better.
  

  • PST 208 Intro to Cakes, Desserts, Chocolate & Sugar Decorations

    5 CR
    This course provides a study in the elements of mixing and baking;, assembling and decorating simple cake;, introduction to specialty cake;, gateaux and torte;, basic sauces; simple to complex dessert presentation; introduction to chocolate and sugar techniques used for decorations; and simple classic and molded chocolate truffles. Upon completion of this course students will be proficient in creating decorated basic and specialty cake; combine a variety of dessert components enhanced with plate decorating techniques; and add on fitting chocolate and sugar garnishes to upscale the visual aspect of cakes and desserts.
    Prerequisite(s): CUL 110 , PST 202 , PST 204 
    Corequisite(s): PST 206  all with a “C-” or better
  

  • PST 220 Advanced Artisan & Decorative Breads

    3 CR
    This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, sponge and straight dough methods, hearth breads, bagels, flatbreads, decorative breads, and other breads utilizing a variety of grains. Upon completion students should be able to prepare artisan and decorative breads that meet or exceed the expectations of restaurant end retail publics.
    Prerequisite(s): CUL 110 , PST 204  with a “C-” or better.
  

  • PST 222 Chocolate/Sugar Confections & Intro to Basic Showpieces

    3 CR
    Students learn about chocolate and sugar and its wonderful use in the pastry world. This course will cover an assortment of chocolate and sugar convections, pastillage as medium for showpiece, introduction to chocolate showpieces, modeling chocolate, introduction to sugar showpieces using pouring, pulling, and blowing techniques. Upon completion of this course students will be able to temper chocolate correctly, create various chocolate and sugar confections and will have a basic understanding on chocolate and sugar showpiece structures.
    Prerequisite(s): CUL 110 
    Corequisite(s): PST 208  all with a “C-” or better.
  

  • PST 224 Specialty Cakes I

    5 CR
    This course covers an introduction in the design and decoration of wedding cakes and other specialty cakes. Topics include baking, filling and assembling cakes; cake design; finishing techniques utilizing gum paste, fondant, and royal icing; and advanced piping skills. Upon completion, students should be able to design, create, finish and evaluate the quality of wedding and specialty cakes.
    Prerequisite(s): CUL 110 , PST 202 , PST 206 ;
    Corequisite(s): PST 208  all with a “C-” or better.

Dental
  

  • DEN 100 Introduction to Dental Assisting

    1 CR
    This course provides information relating to the role of the Dental Assistant within the dental team. The history of dental assisting, progress of dentistry, and concepts of dental health are included. In addition, college/program policies and strategies for successful learning are incorporated.
    Prerequisite(s): BIO 105  with a minimum C grade
  

  • DEN 105 Head and Neck Anatomy

    2 CR
    Introduction to structure of head and neck region. Emphasis on anatomical structures of the skeletal, muscular, nervous, cardiovascular, and digestive systems as pertains to the head and neck. Also includes an overview of microbiology and disease.
    Prerequisite(s): BIO 105  with a minimum C grade
  

  • DEN 110 Dental Foundations

    5 CR
    This course provides the student with the foundation necessary to enter into the Bellingham Technical College Dental Clinic. The student will gain the knowledge and skills required to maintain a safe and disease transmission free dental environment. The student will understand federal and state regulations regarding chemical use and infection control in the dental office. This course will also introduce the basic concepts of radiography and build on those skills and theoretical knowledge. Students will also learn to correctly and safely evaluate need for x-rays, exposure, process and mount intraoral radiographs utilizing the bitewing technique.
    Prerequisite(s): Dental Assisting Program Admission
  

  • DEN 112 Chairside Assisting I

    7 CR
    This course provides the student with the knowledge and skills needed to operate and maintain typical equipment found in a dental operatory. The student will gain an understanding of the design, function, and maintenance of handpieces, dental instruments and the dental unit water/vacuum line. This course will also focus on the theory and delivery of basic dental assisting skills such as: dental ergonomics, principles of team positioning, instrument transfer and oral evacuation.
    Prerequisite(s): Dental Assisting Program Admission
  

  • DEN 114 Dental Sciences

    4 CR
    This course focuses on related biomedical sciences that are the foundation of the Dental Assistant curriculum. Course content includes basic oral embryology, histology and tooth morphology. Concepts of oral pathology and oral inspection will be introduced. The course covers the impact of blood borne pathogens and how they relate to the field of dentistry.
    Prerequisite(s): Dental Assisting Program Admission
  

  • DEN 115 Dental Clinic Practicum I

    6 CR
    This course provides a clinical introduction for the student. Students will be assigned to a variety of weekly clinical responsibilities. They will begin their duties with a mentor and eventually move to independent competencies. Students will gain hands-on experience in front office, clinical coordination, x-ray processing, patient intake, and sterilization. Toward the end of clinical practice phase I, they will begin assisting and documenting dental exams and dental hygiene appointments.
    Prerequisite(s): Dental Assisting Program Admission
  

  • DEN 120 Patient Assessment

    8 CR
    This course provides the student with the level of knowledge and skills required for the dental assistant to accurately collect and assess patient data. The student will have the opportunity to learn and practice the skills associated with collecting a health history, obtaining vital signs, assisting with medical emergencies, and assisting the dentist in the diagnostic stages of dental treatment. Pharmacology and anesthesia will be presented as it relates to dentistry and oral health. This course also includes instruction on dental office administration, concentrating on specific job duties in the Bellingham Technical College Dental Clinic.
    Prerequisite(s): DEN 110 , DEN 112 , DEN 114 , & DEN 115  with a minimum grade of C in each course
  

  • DEN 122 Chairside Assisting II

    6 CR
    Provides the student with appropriate skills required to perform routine dental procedures. Instruction will include the use and manipulation of dental instrument setups, restorative materials, isolation techniques and how to effectively transfer instruments when assisting in a dental procedure.
    Prerequisite(s): DEN 110 , DEN 112 , DEN 114 , & DEN 115  with a minimum grade of C in each course
  

  • DEN 124 Radiography

    3 CR
    The student will learn to accurately and safely expose, process and mount full mouth periapicals, maxillary and mandibular occlusal films. Also including panoramic radiographs utilizing a variety of techniques. This course will provide the skills necessary to produce films with optimal diagnostic quality on a variety of patient situations including: pedodontics, edentulous and extra oral.
    Prerequisite(s): DEN 110 , DEN 112 , DEN 114 , & DEN 115  with a minimum grade of C in each course
  

  • DEN 125 Dental Clinic Practicum II

    4 CR
    Orients the student and identifies the clinic competencies that must be successfully demonstrated in order for the student to advance to DEN 135. This course provides the hands-on experience required for front office, clinic coordination, and assistive functions with the clinic dentist and dental hygienist.
    Prerequisite(s): DEN 110 , DEN 112 , DEN 114 , & DEN 115  with a minimum grade of C in each course
  

  • DEN 130 Preventative Dentistry

    3 CR
    This course provides the student with a working knowledge of preventative dentistry, good oral hygiene and nutrition. Students will learn how to promote preventative dentistry in the office and the procedures available to curb oral diseases including: dental caries and periodontal disease.
    Prerequisite(s): DEN 120 , DEN 122 , DEN 124 , & DEN 125  with a minimum grade of C in each course
  

  • DEN 132 Dental Specialties

    1 CR
    Provides the knowledge and skills necessary to assist in dental specialties including: prosthodontics, oral surgery, pediatrics and orthodontics.
    Prerequisite(s): DEN 120 , DEN 122 , DEN 124 , & DEN 125  with a minimum grade of C in each course
  

  • DEN 134 Laboratory Procedures

    2 CR
    Enables students to develop skills in the use and manipulation of dental materials and lab equipment. Taking, pouring, separating, trimming, and finishing study modules and preparing custom trays will be included in this course.
    Prerequisite(s) or Corequisite(s): DEN 132  with a minimum grade of C, pre or corequisite
  

  • DEN 135 Dental Clinic Practicum III

    4 CR
    This course is a continuation of DEN 125 . It provides the hands-on experience required for front office, clinic coordination, and assistive functions with the clinic dentist and dental hygienist. The student must successfully demonstrate the required clinic competencies in order to be eligible to participate in the extramural experience.
    Prerequisite(s): DEN 120 , DEN 122 , DEN 124 , & DEN 125  with a minimum grade of C in each course
  

  • DEN 137 Extramural Practicum

    8 CR
    Allows students to apply knowledge, skills, and attitudes gained in the Dental Assistant Program. Expected behaviors regarding office policies, record keeping, and evaluation procedures, as an employee and team member, are explored. Ethical and legal concerns are also addressed. Students are then placed in a variety of local dental offices where they apply skills related to basic chairside, oral hygiene and operative dentistry.
    Prerequisite(s): DEN 120 , DEN 122 , DEN 124 , & DEN 125  with a minimum grade of C in each course
  

  • DHYG 112 Dental Hygiene Clinical Practice I

    5 CR
    First of six (6) sequential courses designed to provide clinical skills essential for the practice of dental hygiene. Skill development of patient appraisal, basic instrumentation, infection control and individualized preventive care is emphasized.
    Prerequisite(s): Dental Hygiene Program Admission.
  

  • DHYG 113 Dental Materials

    4 CR
    A study of materials used in dentistry including practical applications and chairside assisting. Study includes general properties, composition, and manipulation of common dental materials. Ethical situations pertaining to treatment planning and the use of dental materials by dental hygienists.
    Prerequisite(s): Dental Hygiene Program Admission.
  

  • DHYG 114 Principles of Dental Hygiene I

    3 CR
    First of seven (7) sequential courses providing theoretical background and skill development for the clinical practice of dental hygiene. Problem solving and critical thinking related to patient assessment and management. Communication skills and professionalism are emphasized.
    Prerequisite(s): Dental Hygiene Program Admission.
  

  • DHYG 115 Oral & Dental Anatomy

    2 CR
    Integrated anatomy, histology, and physiology of the head and neck region. Crown anatomy, root morphology and tooth development as applied to clinical situations.
    Prerequisite(s): Dental Hygiene Program Admission.
  

  • DHYG 116 Oral Radiology I

    4 CR
    Theoretical background and practical application of dental radiography. Exposure techniques, processing, mounting, and evaluation of dental radiographs; principles of production, use of X-radiation, radiation safety procedures and patient education.
    Prerequisite(s): Dental Hygiene Program Admission.
  

  • DHYG 118 Histology & Embryology

    2 CR
    The study of oral histology including developmental origins and microscopic organization of selected oral and facial structures. The embryonic development of the face and palate will be described and correlated with more common craniofacial malformations. The formation, eruption and histological organization of the teeth and their supporting tissues will be examined in considerable detail, as well as the oral mucosa and salivary glands.
    Prerequisite(s): Dental Hygiene Program Admission.
  

  • DHYG 122 Dental Hygiene Clinical Practice II

    5 CR
    Theoretical background and practical application of dental radiography. Exposure techniques, processing, mounting, and evaluation of dental radiographs; principles of production, use of X-radiation, radiation safety procedure and patient education.
    Prerequisite(s): DHYG 112  with a minimum grade of C
  

  • DHYG 124 Principles of Dental Hygiene II

    3 CR
    Sequential course providing theoretical background for the practice of dental hygiene. Problem solving and critical thinking related to patient assessment and management.
    Prerequisite(s): Dental Hygiene Program Admission.
  

  • DHYG 125 Medical Emergencies

    3 CR
    Equipment, drugs, signs and symptoms of medical emergencies that may occur in dental offices. Individual and team practice in carrying out emergency procedures in timed simulations: pulse, respiration, blood pressure, emergency drug setup, and oxygen.
    Prerequisite(s): Dental Hygiene Program Admission.
  

  • DHYG 126 Oral Radiology II

    3 CR
    Oral radiographic techniques for patients with special needs; extraoral and occlusal projections. Interpretation of potential pathology and recognition of common dental restorative materials. Refinement of exposure techniques and evaluation. Coordinates with DHYG 122 .
    Prerequisite(s): DHYG 116  with a minimum grade of C
  

  • DHYG 128 General Pathology

    4 CR
    Reaction of the human body to injury from physical, chemical, and biological agents. Inflammation, necrosis, cellular degeneration, disturbances of growth, circulation, and neoplasia. Selected diseases manifesting typical symptomology.
    Prerequisite(s): Dental Hygiene Program Admission.
  

  • DHYG 131 Restorative Dentistry I

    4 CR
    Principles of direct restorative techniques including cavity preparation terminology, outline form, cavosurface margin, and advanced dental anatomy of the tooth crown. Laboratory experience with direct restorative dental materials. Placement, carving, finishing, and polishing of amalgam and composite restorations on dentoforms. Alginate impressions and model trimming for working and study models. Rubber dam, matrix and wedge application. Case studies for clinic preparation.
    Prerequisite(s): DHYG 113  with a minimum grade of C
  

  • DHYG 132 Dental Hygiene Clinical Practice III

    6 CR
    Sequential course providing practice of dental hygiene skills. Problem solving and critical thinking related to patient assessment and management. Demonstration of professional growth and self assessment.
    Prerequisite(s): DHYG 122  with a minimum grade of C
 

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