May 03, 2024  
2020-21 BTC Catalog 
    
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2020-21 BTC Catalog [ARCHIVED CATALOG]

Course Descriptions

 

Business
  

  • BUS 210 Human Resource Management

    5 CR
    Provides knowledge of appropriate office supervisory skills. Introduces students to the fundamentals of supervisory management. Through lectures, text, case studies, projects, and simulations, students will develop an understanding of principles to be used as guides for supervision in an office.
  

  • BUS 211 Legal Document Processing

    5 CR
    This course makes use of a self-contained comprehensive job simulation designed to give the student practice on the types of activities most often performed in a legal office setting. Students will gain hands-on exposure to the various types of law while formatting documents. Work processing functions are incorporated into the course.
    Prerequisite(s): CAP 101 and BUS 132.
  

  • BUS 230 Medical Office Procedures

    5 CR
    Medical Office Procedures is an introduction to healthcare administration. This course gives students transferable skills that will aid them in attaining employment within healthcare, as well as a global understanding of the differences within the various healthcare systems. A strong emphasis will be placed on interpersonal skills, appropriate communication and customer service skills when working in a diverse office team environment. The student will learn the duties in the medical office, computerized medical office procedures as well as exercises in judgment, independent action, and coping with interruptions. In addition to computerized appointment scheduling and billing, students learn about the major insurances with ICD and CPT coding. This course is designed to give an overview of the various areas within healthcare administration that most healthcare professionals will be expected to understand and know when seeking a job. Although healthcare operations may vary, a basic level of understanding in administration is vital for all healthcare professionals. (Note: this course meets the communications general education requirement for the Medical Coding and Billing Generalist program only).
    Prerequisite(s): Accuplacer Reading Comprehension and Sentence Skills score of 71 or higher.
  

  • BUS 232 Office Procedures

    5 CR
    Prepares the student for the role of an office or administrative assistant and the broader role as a professional member of the management team. The class exposes the student to the growing influence of information technology, the expanding global marketplace, and the changes in the organizational structure of modern business.
    Prerequisite(s): CAP 106 .
  

  • BUS 276 Field-Based Experience

    5-7 CR
    Students will arrange to work in a college approved professional office setting where they will apply business skills and knowledge in an administrative support capacity.
    Prerequisite(s): Instructor permission.
  

  • BUS 285 Organizational Behavior

    5 CR
    This course integrates the study of management principles and practices with the study of human behavior within organizations. The course will examine the contemporary principles, techniques and research findings in management and organizational behavior that are driving high performance and continuous improvement in business today.
    Prerequisite(s): ACCUPLACER Reading Comprehension score of 71 or RDG 085  with a C or higher, and ACCUPLACER Sentence Skills score of 71 or ENGL 092  with a C or higher.
  

  • BUS 310 Project Management

    5 CR
    Coordination of projects involving multiple tasks and resources, and the resolution of the conflicts that arise is a critical skill in business. This course teaches students some of the techniques necessary to develop realistic and comprehensive project plans; identify risk areas; monitor the plans; and deal with problems. The course will also cover management of the procurement process, and communication with project stakeholders. The course includes the use of Microsoft Project to develop and manage project plans.
    Prerequisite(s): Admission to the BASOPS program.

Chemistry
  

  • CHEM& 110 Chemical Concepts w/Lab

    5 CR
    This course is a broad overview of chemistry concepts useful to technical program education. Topics include basic atomic theory, chemical bonding, solutions, organic chemistry, hydrocarbon reactions, analytical separations, gasses, thermodynamics, and intermolecular forces.
    Prerequisite(s): Accuplacer College Level Math score of 75, or MATH 099  or AMATH 111  with a C or higher.
  

  • CHEM& 121 Intro to Chemistry

    5 CR
    Introductory course for non-science majors, nursing, and environmental science students. Includes basic concepts of inorganic and organic chemistry, the nature of atoms, molecules and chemical bonds, chemical notation, chemistry of solutions, scientific reasoning, and problem-solving in the study of the theory and application of chemistry. Lab work is included.
    Prerequisite(s): Accuplacer Reading Comprehension score of 85 or RDG 085   with a B or higher, and Accuplacer Sentence Skills score of 86 or  ENGL 092  with a B or higher or  AENGL 100  with a C or higher, and Accuplacer College Math score of 75 or MATH 099  with a C or higher.
  

  • CHEM& 131 Introduction to Organic/Bio-Chemistry

    5 CR
    This course is a continuation of CHEM& 121   and uses those concepts learned to understand the molecular nature of organic molecules. Topics to be covered include the structure, nomenclature, properties and reactions of hydrocarbons, alcohol, ethers, aldehydes, ketones, carboxylic acids, amines and amides with significant emphasis on the biochemical context of these organic molecules. The structure and function of carbohydrates, lipids, proteins, and nucleic acids including the major catabolic and anabolic pathways of carbohydrate, lipid, and protein metabolism is also covered. Lab activities complement theoretical concepts.
    Prerequisite(s): CHEM& 121   with a C or higher.
  

  • CHEM& 161 General Chemistry w/ Lab I

    5 CR
    An introductory chemistry course for students in programs requiring one or two quarters of general chemistry. Course covers basic principles of modern chemistry, the structure of atoms and molecules, ions, chemical bonding and molecular geometry, the periodic table, chemical formulas and equations, and stoichiometry of reactions and solutions. Lab work included.
    Prerequisite(s): MATH& 141  with a C or higher and ACCUPLACER Reading (85) or ACCUPLACER NextGen Reading (256) or RDG 085  with a B or higher and ACCUPLACER Sentence Skills (86) or ACCUPLACER NextGen Writing (255) or ENGL 092  with a B or higher OR AENGL 100  with a C or higher. Recommend completion of CHEM& 121 or one year of high school chemistry.
  

  • CHEM& 162 General Chemistry w/Lab II

    5 CR
    Second of a two quarter course sequence designed for students in programs needing a second quarter of general chemistry. Covers gases, thermochemistry, states of matter, solution chemistry, kinetics, and chemical equilibrium. Lab work included.
    Prerequisite(s): CHEM& 161   with a C or higher.

College Success
  

  • CDEV 100 College Foundations I

    3
    This course introduces students to academic culture. We explore and use the 3 R’s for college success: relationships, resources, and routines. Instruction develops reflective thinking, study habits, and problem solving skills. Diverse approaches include hands-on practice, technology navigation, and individual and team projects.
    Prerequisite(s): ACCUPLACER Classic Reading (50) or higher OR ACCUPLACER NextGen Reading (233) or higher OR ABE 054  with a C or higher OR ABE 055  with a C or higher. ACCUPLACER Classic Sentence Skills (50) OR ACCUPLACER NextGen Writing (230) or higher OR ABE 052  with a C or higher OR ABE 055  with a C or higher. ACCUPLACER Classic Arithmetic (38) or higher OR ACCUPLACER NextGen Arithmetic (230) or higher.

Communication Studies
  

  • CMST& 210 Interpersonal Communication

    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 communicating in a diverse world.
    Prerequisite(s): Accuplacer Reading Comprehension score of 71 or RDG 085  with a C or higher, and Accuplacer Sentence Skills score of 71 or ENGL 092   with a C or higher.
  

  • 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 RDG 085  with a C or higher, and Accuplacer Sentence Skills score of 71 or ENGL 092  with a C or higher.

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 higher, 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 higher.

Computers
  

  • CAP 101 Microsoft Computer Applications

    5 CR
    Students will use a personal computer to demonstrate basic skills in Windows, Word, Excel, Access, and PowerPoint. Students will describe safe technology practices, use the tools within the BTC learning management system, and demonstrate file management techniques. For off-campus work, a Windows-based computer is required.
    Prerequisite(s): ACCUPLACER Classic Reading (71) or higher OR ACCUPLACER NextGen Reading (247) or higher OR RDG 085 with a C or higher OR Instructor permission.
  

  • CAP 103 Computerized 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 alphabetic, figure, and symbol keys by touch. This course does not satisfy the Business Computer Information Systems requirement CAP 105.
  

  • 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.
    Prerequisite(s): Accuplacer Reading Comprehension score of 50 or higher or RDG 085 with a C or higher.
  

  • 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

    2 CR
    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 and CAP 105 with a C or better or instructor permission.
  

  • CAP 142 Microsoft Excel

    5 CR

    This course is an in-depth study of Microsoft Excel. Students will create spreadsheets, organize and analyze data, write formulas, create charts, and utilize security and collaboration features.  For off-campus work, a Windows-based computer is required.
    Prerequisite(s): CAP 101 with a C or higher OR Instructor permission.

    NOTE: CAP 138 Microsoft Word and AMATH 100 or higher are recommended prior to CAP 142.
  

  • 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 Microsoft Access

    5 CR

    This course is an in-depth study of Microsoft Access. Students will apply rules for table design, establish relationships between tables, create queries to analyze data, create forms for data entry and data search, and create reports that present information in professional format. For off-campus work, a Windows-based computer is required.

    NOTE: CAP 138 Microsoft Word and CAP 142 Microsoft Excel are recommended prior to CAP 146.
    Prerequisite(s): . CAP 101 with a C or higher 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  with a C or higher; or Instructor permission.
  

  • 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 , and CAP 148  all with a C or higher; 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  with a C or higher, or Instructor permission.
  

  • CIS 276 Field-Based Experience

    5 CR
    Students will arrange to work in an office, solving computer software, hardware or operating system problems for users. The field-based experience may be paid or unpaid at 165 hours on site.
    Prerequisite(s): Instructor permission.
  

  • IT 105 Using Networked Computer Systems

    3 CR
    This course provides an introduction to the use of networked computer systems. Topics include the implementation and use of campus and departmental learning resources, basic operating system use including file system navigation and command line interfaces, basic keyboarding skills, network authentication and networked resource access.
    Prerequisite(s): ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C higher, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or higher, and ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or higher or ABE 050 with a C or higher.
  

  • IT 106 IT Support Skills

    3 CR

    This course provides an introduction to the Information Technology career field and the basic support skills necessary for success in industry. Topics include a survey of IT career paths, face-to-face and remote customer service skills, security best practices, ticketing systems, knowledge bases, research techniques, basic legal compliance issues and accessibility.
    Completion Of or Concurrent Enrollment In:  

    IT 105 with a D or higher or concurrent enrollment in IT 105; or CAP 101 with a C or higher or concurrent enrollment in CAP 101; or Instructor permission.
  

  • IT 107 Using Cloud Services

    3 CR
    This course provides an introduction to Cloud Services. Topics include cloud based storage, virtualization, security, mobile device management, and software as service applications.  Students will use cloud services to design documents, forms, and spreadsheets.
    Completion Of or Concurrent Enrollment In: IT 105 with a D or higher or concurrent enrollment in IT 105; or CAP 101 with a C or higher or concurrent enrollment in CAP 101; or Instructor permission.
  

  • IT 112 A+ Hardware

    5 CR

    This course provides an introduction to PC Hardware in coordination with the CompTIA A+ Hardware high-level exam objectives. Topics include computer hardware systems, basic networking, mobile devices and troubleshooting.
    Completion Of or Concurrent Enrollment In:  

    IT 105 with a D or higher or concurrent enrollment in IT 105; or CAP 101 with a C or higher or concurrent enrollment in CAP 101; or Instructor permission.
  

  • IT 120 Command Line Interface & Scripting

    5 CR

    This course introduces students to scripting using command line interfaces. Industry standard scripting languages in Linux and Microsoft operating systems will provide the platforms on which to learn syntax, flow control, variables, arrays, basic parsing and text manipulation.
    Completion Of or Concurrent Enrollment In:  

    IT 105 with a D or higher or concurrent enrollment in IT 105; or CAP 101 with a C or higher or concurrent enrollment in CAP 101; or Instructor permission.
  

  • 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 141 A+ Operating Systems

    5 CR

    This course provides an introduction to PC Software in coordination with the CompTIA A+ Software high-level exam objectives. Topics include computer operating systems, basic networking utilities, computer security and application troubleshooting.
    Completion Of or Concurrent Enrollment In:  

    IT 105 with a D or higher or concurrent enrollment in IT 105; or CAP 101 with a C or higher or concurrent enrollment in CAP 101; or Instructor permission.
  

  • IT 142 Windows Desktop I

    5 CR
    An introduction to the Windows desktop operating system that includes operating system configuration, installation, device and application management, maintenance, and file and folder controls.
    Prerequisite(s): IT 120  and IT 141 , both with a D or higher, and completion of or concurrent enrollment in IT 160 .
  

  • IT 160 Network Technology I

    5 CR
    This course provides an introduction to the configuration, management and troubleshooting of common wired and wireless network devices. Topics include TCP/IP, DNS, DHCP, OSI Reference Model, cabling fundamentals, network topologies, and network diagramming.
    Prerequisite(s): IT 112 or IT 141, both with a D or higher.
  

  • IT 161 Network Technology II

    5 CR
    This course builds upon the content knowledge gained in IT 160 regarding the configuration, management, and troubleshooting of common wired and wireless network devices. Topics include, switching, VLANs, wireless networking, firewalls, and basic routing.
    Prerequisite(s): IT 160 and IT 120, both with a D or higher.
  

  • IT 210 Information Security

    5 CR
    This course provides an overview of network security. Topics covered include general security concepts, threat analysis, types of attacks, vulnerabilities, risk management, cryptography, PKI, and legal and ethical issues associated with information security.
    Prerequisite(s): IT 141 and IT 160, both with a D or higher.
     
  

  • IT 240 Linux Server Administration

    5 CR
    This course introduces students to the administration fundamentals of Linux Servers. Using Linux, students will configure SSH, configure networking, administer user accounts and permissions, secure Linux systems, and monitor system resources, processes and usage.
    Prerequisite(s): IT 120, IT 141, and IT 160, all with a D or higher.
  

  • IT 241 Windows Desktop II

    5 CR
    This course facilitates an in-depth study of the Windows desktop operating system found commonly in the business environment. Areas of study include enterprise deployment, centralized configuration, and advanced management and support tools.
    Prerequisite(s): IT 120 and IT 142, both with a D or higher.
  

  • IT 242 Windows Server I

    5 CR
    This course focuses on the fundamentals of Windows Server administration.Topics include installation and configuration of Windows Server and server roles, Active Directory Domain Services, storage, server performance management, and server maintenance.
    Prerequisite(s): IT 120, IT 141, and IT 160 all with a D or higher.
  

  • IT 243 Windows Server II

    5 CR
    This is an advanced course focusing on Windows Server and building upon concepts explored in previous IT courses. Students will develop knowledge and skills deploying and configuring core infrastructure services in the Microsoft Windows Server ecosystems. Topics may include services such as group policy, active directory, network management, virtualization, cloud deployment or other advanced server topics.
    Prerequisite(s): IT 242 with a D or higher.
  

  • IT 250 Cloud & IOT Fundamentals

    5 CR
    An introduction to cloud models, virtualization, infrastructure, security, resource management and business continuity. Students will also gain experience deploying Internet and cloud connected sensors and effectors.
    Prerequisite(s): IT 142 and IT 161, both with a D or higher.
  

  • IT 252 Amazon Cloud

    5 CR
    This class covers design, implementation, and use of AWS cloud services. Topics include Simple Storage Service (S3), Elastic Compute Cloud (EC2), Virtual Private Cloud, Relational Database Service, and Identity and Access Management.
    .
    Prerequisite(s): IT 250 and IT 240, both with a D or higher; or IT 250 and IT 242, both with a D or higher; or Instructor permission.
  

  • IT 253 Microsoft Cloud

    5 CR
    This class covers design, implementation and use of Azure cloud services. Topics include Azure Storage, Azure Virtual Machines, Virtual Network, Azure DNS, and Azure Active Directory.
    Prerequisite(s): IT 250 and IT 240, both with a D or higher; or IT 250 and IT 242, both with a D or higher; or Instructor permission.
  

  • IT 254 Web Applications

    5 CR
    This course utilizes cloud technologies to deploy modern web applications in a fault tolerant way. Topics include System Monitoring, Dynamic Deployment of Services, APIs, and Containerization Software.
    Prerequisite(s): IT 240 and IT 252, both with a D or higher; or IT 240 and IT 253, both with a D or higher; or Instructor permission.
  

  • IT 260 Network Technology III

    5 CR
    This course continues the development of skills and knowledge in network communications management into OSI layer 3-5 devices and services including Routers, Advanced Switching, Network Management and Monitoring, and Security Appliances.
    Prerequisite(s): IT 161 with a D or higher.
  

  • IT 270 Field-Based Experience

    5 CR
    Students will arrange to work in a college approved, information technology related, work environment. The field-based experience provides exposure to a typical work environment, opportunities for customer service and technical skill development, and mentorship by industry professionals.
    Prerequisite(s): Instructor permission.

Cosmetology
  

  • COSMT 101 Cosmetology Basic Skills and Salon Practice

    15 CR

    Instruction/participation class in basic services performed by a cosmetologist. This lecture/lab class is closely supervised in the introduction and practice of shampooing/draping, hair analysis/scalp and hair treatment, haircutting, wet styling, thermal styling, permanent waving, chemical relaxing, hair coloring/lightening, manicuring/pedicuring, basic facials, temporary hair removal, resume writing, safety measures and decontamination control. Students practice on mannequins, models and each other. Emphasis is placed on quality of work and knowledge of procedures, safety and decontamination control.
    Prerequisite(s): ACCUPLACER Classic Arithmetic 38 or higher, or ACCUPLACER Next Gen 230 or higher, or ABE 050  with a C or higher; and ACCUPLACER Classic Reading Comprehension 71 or higher, or ACCUPLACER Next Gen Writing 247 or higher, or RDG 085  with a C or higher; and ACCUPLACER Classic Sentence Skills 71 or higher, or ACCUPLACER Next Gen Writing 245 or higher, or ENGL 092  with a C or higher.

     
  

  • COSMT 110 Trichology, Dermatology, and Onychology

    5 CR
    Introduction to the study of hair, skin and nails and their function, structure and characteristics. Care and treatment of hair, skin, and nail diseases and disorders. Special emphasis on sterilization and sanitation principles and methods.
    Prerequisite(s): COSMT 101   with a C or higher
  

  • COSMT 111 Salon Management

    5 CR
    Basic overview of salon business operations, including marketing strategies, financial control, factors affecting salon culture, insurance, business law and health regulations. Special emphasis is placed on finding a mentor in a salon to observe, record and report on salon business practices.
    Prerequisite(s): COSMT 101   with a C or higher
  

  • COSMT 112 Salon Safety, Chemistry, and Electricity

    5 CR
    Includes methods of decontamination, universal precautions and responsibilities of a salon professional.  Types and classifications of bacteria, safety measures in the use and storage of chemicals. Basic background in chemistry theories, processes and product ingredients as they relate to the cosmetology industry. Special emphasis on OSHA chemical hazard information. Basic anatomy, physiology and types of electricity will also be covered. Training in First Aid and CPR is included.
    Prerequisite(s): COSMT 101   with a C or higher
  

  • COSMT 201 Haircutting and Styling Lab and Salon Practice I

    8 CR
    This is the first course in a two course sequence. Students will practice salon services on the salon floor under the supervision of a licensed cosmetology instructor. During this class students will learn about and practice advanced haircutting and styling techniques requested in the salon today. Shears, razors and texturizing shears will be used to accomplish the look. To gain salon experience, students practice on models, mannequins, clients and each other. Emphasis placed on safety and quality of work while meeting industry target time.
    Prerequisite(s): COSMT 101   with a C or higher
  

  • COSMT 202 Haircutting and Styling Lab and Salon Practice II

    8 CR
    This is the second course in a two-course sequence. Students will continue to practice salon services on the salon floor under the supervision of a licensed cosmetology instructor. During this class students will learn about and practice advanced haircutting and styling techniques requested in the salon today. Shears, razors and texturizing shears will be used to accomplish the look. To gain salon experience, students practice on models, mannequins, clients and each other. Emphasis placed on safety and quality of work while meeting industry target time.
    Prerequisite(s): COSMT 101   with a C or higher
  

  • COSMT 203 Haircutting and Beard Design Lab and Salon Practice I

    8 CR
    This is the first course in a two-course sequence. Students will practice salon services on the salon floor under the supervision of a licensed cosmetology instructor. During this class, students will learn about and practice the most current and advanced haircuts, styles and beard designs. Students will learn how to use appropriate barbering tools to achieve the look. To gain salon experience, students practice on models, mannequins, clients and each other. Emphasis placed on safety and quality of work while meeting industry target time.
    Prerequisite(s): COSMT 101   with a C or higher
  

  • COSMT 204 Haircutting and Beard Design Lab and Salon Practice II

    8 CR
    This is the second course in a two-course sequence. Students will continue to practice salon services on the salon floor under the supervision of a licensed cosmetology instructor. During this class, students will learn about and practice the most current and advanced haircuts, styles and beard designs. Students will learn how to use appropriate barbering tools to achieve the look. To gain salon experience, students practice on models, mannequins, clients and each other. Emphasis placed on safety and quality of work while meeting industry target time.
    Prerequisite(s): COSMT 101   with a C or higher
  

  • COSMT 205 Color Lab and Salon Practice I

    8 CR
    This is the first course in a two-course sequence. Students will practice salon services on the salon floor under the supervision of a licensed cosmetology instructor. During this class students will learn about and practice the most current and advanced color techniques in the industry including foiling, bleach and tone, balayage and corrective color. To gain salon experience, students practice on models, mannequins, clients and each other. Emphasis placed on safety and quality of work while meeting industry target time.
    Prerequisite(s): COSMT 101   with a C or higher
  

  • COSMT 206 Color Lab and Salon Practice II

    8 CR
    This is the first course in a two course sequence. Students will practice salon services on the salon floor under the supervision of a licensed cosmetology instructor. During this class students will learn about and practice the most current and advanced color techniques in the industry including foiling, bleach and tone, balayage and corrective color. To gain salon experience, students practice on models, mannequins, clients and each other. Emphasis placed on safety and quality of work while meeting industry target time.
    Prerequisite(s): COSMT 101   with a C or higher
  

  • COSMT 207 Textured Hair Services Lab and Salon Practice I

    8 CR
    This is the first course in a two-course sequence. Students will practice salon services on the salon floor under the supervision of a licensed cosmetology instructor. During this class students will learn about and practice the most current and advanced textured hair services requested in the salon. The class will also review how to select the appropriate product used for natural hair styling and as a follow up to chemical textured services. To gain salon experience, students practice on models, mannequins, clients and each other. Emphasis is placed on safety and quality of work, while meeting industry target time.
    Prerequisite(s): COSMT 101   with a C or higher
  

  • COSMT 208 Textured Hair Services Lab and Salon Practice II

    8 CR
    This is the second course in a two-course sequence. Students will practice salon services on the salon floor under the supervision of a licensed cosmetology instructor. During this class students will learn about and practice the most current and advanced textured hair services requested in the salon. The class will also review how to select the appropriate product used for natural hair styling and as a follow up to chemical textured services. To gain salon experience, students practice on models, mannequins, clients and each other. Emphasis is placed on safety and quality of work, while meeting industry target time.
    Prerequisite(s): COSMT 101  with a C or higher.
  

  • COSMT 210 Cosmetology Lab & Shop Practice

    2-18 CR
    This course is used to complete curriculum, for special interest projects, and/or to complete required program clock hours. COSMT 210 is an additional quarter and is optional.
    Prerequisite(s): Instructor permission.
  

  • COSMT 220 Cosmetology Capstone

    2 CR
    Designed for fifth-quarter students preparing for the Washington State Written Licensure Exam. Provides theoretical review of facts from previous Cosmetology courses in preparation for in-house computerized exams before applying for WA State Board examination.
    Prerequisite(s): Instructor permission.

Culinary Arts
  

  • 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. Successful completion of online Managerial Certification testing is required for this program. Students will use the internet to research, use Microsoft Word to create assignments and are required to submit work electronically.
    Prerequisite(s): ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or higher or ABE 050 with a C or higher; and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or higher; and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or higher; or Instructor permission.
    Completion Of or Concurrent Enrollment In: CUL 112, CUL 114, CUL 116 and CUL 118, all with a C- or higher; or concurrent enrollment in CUL 112, CUL 114, CUL 116 and CUL 118; or Instructor permission.

    Note: This class must be taken concurrently with CUL 112, CUL 114, CUL 116 and CUL 118.
  

  • 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; recipe reading and writing; and various menu forms used in restaurants. Recipe conversions and pre-costing are covered as well.
    Prerequisite(s): ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or higher or ABE 050 with a C or higher; and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or higher; and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or higher; or Instructor permission.
    Completion Of or Concurrent Enrollment In: CUL 110, CUL 114, CUL 116 and CUL 118, all with a C- or higher; or concurrent enrollment in CUL 110, CUL 114, CUL 116 and CUL 118; or Instructor permission.

    Note: This class must be taken concurrently with CUL 110, CUL 114, CUL 116 and CUL 118.
  

  • CUL 114 Culinary Skill Development I

    6 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, eggs and breakfast cookery; and the application of herbs, spices and flavorings used in the professional kitchen today. Weekly labs provide students time to practice these foundational skills.
    Prerequisite(s): ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or higher or ABE 050 with a C or higher; and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or higher; and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or higher; or Instructor permission.
    Completion Of or Concurrent Enrollment In: CUL 110, CUL 112, CUL 116 and CUL 118, all with a C- or higher; or concurrent enrollment in CUL 110, CUL 112, CUL 116 and CUL 118; or Instructor permission.

    Note: This class must be taken concurrently with CUL 110, CUL 112, CUL 116 and CUL 118.
  

  • 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.
    Prerequisite(s): ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or higher or ABE 050 with a C or higher; and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or higher; and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or higher; or Instructor permission.
    Completion Of or Concurrent Enrollment In: CUL 110, CUL 112, CUL 114 and CUL 118, all with a C- or higher; or concurrent enrollment in CUL 110, CUL 112, CUL 114 and CUL 118; or Instructor permission.

    Note: This class must be taken concurrently with CUL 110, CUL 112, CUL 114 and CUL 118.
  

  • 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 and the correct operation, safety, breakdown and cleaning procedures.
    Prerequisite(s): ACCUPLACER Arithmetic score of 38 or MATH 090 with a C or higher or ABE 050 with a C or higher; and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or higher; and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or higher; or Instructor permission.
    Corequisite(s): CUL 110 , CUL 112 , CUL 114 , CUL 116  with a C- or higher.
    Completion Of or Concurrent Enrollment In: CUL 110, CUL 112, CUL 114 and CUL 116, all with a C- or higher, or concurrent enrollment in CUL 110, CUL 112, CUL 114 and CUL 116, or Instructor permission.

    Note: This class must be taken concurrently with CUL 110, CUL 112, CUL 114 and CUL 116.
  

  • CUL 121 Pastry Basics I

    3 CR
    This course covers mixing and production methods for cookies, quick breads, short doughs, tart doughs, eclair paste, strudel and phyllo doughs and baked meringues. Students will study ingredients and their functions, learn correct baking methods, exercise accurate assessment of products, and practice safety and sanitation procedures. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
    Prerequisite(s): CUL 110  with a C- or higher.
    Completion Of or Concurrent Enrollment In: CUL 125  with a C- or higher, or concurrent enrollment in CUL 125, or Instructor permission.
  

  • CUL 122 Culinary Skill Development II

    6 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, vegetables 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 higher.
  

  • CUL 125 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. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
    Prerequisite(s): CUL 110  with a C- or higher.
    Completion Of or Concurrent Enrollment In: CUL 121  with a C- or higher, or concurrent enrollment in CUL 121, or Instructor permission.
  

  • CUL 141 Introduction to Artisan Breads & Laminated Dough

    3 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. Basic bread production, laminated and rich yeast dough will be studied and prepared. Students will study bread ingredients and their function; learn correct baking methods and lamination procedures; exercise accurate assessment of dough; and practice safety and sanitation procedures.
    Prerequisite(s): CUL 110, CUL 121, and CUL 125 all with a C- or higher.
    Completion Of or Concurrent Enrollment In: CUL 145 with a C- or higher, or concurrent enrollment in CUL 145, or Instructor permission.
  

  • 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 à 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 à la carte production provides students with opportunity to refine fundamental culinary skills and develop à 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 122 all with a C- or higher.
  

  • CUL 145 Introduction to Cakes, Desserts, Chocolate & Sugar Decorations

    4 CR
    This course provides a study in the elements of mixing, baking, assembling and decorating simple cakes; introduction to specialty cakes; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.
    Prerequisite(s): CUL 110, CUL 121, and CUL 125, all with a C- or higher.
    Corequisite(s): .
    Completion Of or Concurrent Enrollment In: CUL 141 with a C- or higher, or concurrent enrollment in CUL 141, or Instructor permission.
  

  • CUL 150 Field-Based Experience

    6 CR
    This course provides students with industry job experience in a college approved professional kitchen, allowing students to apply first year curriculum cooking skills and culinary knowledge to professional restaurants, hotels, clubs, caterers and other hospitality organizations.
    Prerequisite(s): Instructor permission.
  

  • CUL 152 Culinary Competition Fundamentals

    6 CR
    Students will train using American Culinary Federation student team competition guidelines culminating in participation in the Washington State Student Team Competition (time and date to be determined). Student will exhibit teamwork, professionalism, the ability to analyze and evaluate food quality; develop outstanding knife skills, organization, hot and cold food cooking skills while maintaining strict adherence to sanitation and time lines.
    Prerequisite(s): Instructor permission, student membership in the American Culinary Federation and successful tryout for competition team.
  

  • CUL 218 Garde Manger

    6 CR
    This course introduces students to the proper techniques, procedures and implementation of the Garde Manger chef. Students will create and prepare various hot and cold foods common in the professional Garde Manger kitchen.Sausage making, cheese making, fermentation, food preservation, curing, cold and hot smoking, preparation of pates, terrines, galantines, hot and cold hors d’oeuvres, canapés, mousses and modernist cooking techniques are included in the course. Also covered are cold food decoration techniques, cold platter and appetizer buffet design and presentation.
    Prerequisite(s): CUL 122, CUL 141, and CUL 144 all with a C- or higher.
  

  • CUL 220 Restaurant Management

    5 CR
    In this course, students apply advanced concepts related to business and operations management in the culinary industry. Students will plan and develop menus, create a kitchen design and dining room lay out, analyze point of sale operations and create business projections.
    Prerequisite(s): AMATH 100, AENGL 100, CMST& 210, all first-year program classes, CUL 142, CUL 218, and CUL 222, all with a C- or higher.
  

  • CUL 222 Supervisor Development

    3 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 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 121, CUL 122, CUL 125, CUL 141, CUL 144, and CUL 145, all with a C- or higher, or Instructor permission.
  

  • CUL 224 Food and Beverage Service

    2 CR
    This course assists students in developing food and beverage service skills based on dining room operations in a wide variety of service styles. The students are instructed in principles of front of the house operations, point of sale systems and guest relations. Students will learn the fundamentals of non-alcoholic and alcoholic beverages, appropriate beverage laws, and service for a variety of food and beverage establishments.
    Prerequisite(s): CUL 120 with a C- or higher and CUL 124 with a C- or higher.
  

  • CUL 226 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, ethic influences, indigenous foods and customs, cooking methods used, traditional equipment and each regions overall influence on today’s restaurant market.  Weekly participation in theme buffet productions enhances student’s technical skills.
    Prerequisite(s): All first-year Culinary Arts program classes and CUL 218 with a C- or higher.
    Corequisite(s): CUL 228.
  

  • CUL 228 Banquet 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): All first-year Culinary Arts program classes and CUL 218 with a C- or higher.
    Corequisite(s): CUL 226.
  

  • CUL 230 Northwest à la carte Cookery

    8 CR
    This course provides students with an opportunity to apply the vast majority of the culinary curriculum as students rotate through several stations creating Northwest cuisine in the a’ la carte restaurant kitchen. Students are expected to manage the responsibilities of 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 production skills. In addition, students will practice expediter skills including coordinating and controlling the flow of finished menu items from the station chefs and working closely with student service staff and maître d’ positions. Students will study a variety of modern food sourcing topics including buying local, sustainability topics, organic food production, GMO’s, irradiation and other staple food production methods. Practical final assessment requires students to research, plan, and prepare a three-course gastronomique menu (prix fixe) for guests using diverse techniques, ingredients and flavors. Students will prepare a formal menu using assigned optional proteins and common market list of food products, while employing yield analysis, planning and leadership throughout the examination process.
    Prerequisite(s): CUL 142, CUL 220, CUL 224, CUL 226, and CUL 228 all with a C- or higher OR Instructor permission.
  

  • CUL 232 Food and Beverage Service Lab

    2 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: maître d’, front server and back server.
    Prerequisite(s): Successful competition of the first six quarters of the Culinary Arts curriculum with a C- or higher in each course, or Instructor permission.
  

  • CUL 234 Capstone Project & Practical Exam

    1 CR
    This course is designed to assess the student’s overall knowledge and skill level at the completion of all curriculum requirements. Students will research, plan, and supervise two commis in the preparation of a five course gastronomique menu (prix fixe) for guests using diverse techniques, ingredients and flavors. The menu should show a common theme throughout the course work. Students will prepare a formal menu using assigned proteins and common market list of food products, while employing yield analysis, planning and leadership throughout the examination process.
    Prerequisite(s): Successful completion of the first six quarters of the Culinary Arts curriculum with a C- or higher in each course, or Instructor permission.
  

  • CUL 236 Wine Appreciation

    2 CR
    This course provides comprehensive information about wine from all the major wine producing countries in the world. Emphasis is placed on the history of wine, production characteristics and laws, food and wine paring, cooking with wine, wine menus, purchasing, formal wine service and storage requirements. Upon completion, students should be able to determine what wines compliment various cuisines and particular tastes.
    Prerequisite(s): Successful completion of first six quarters of the Culinary Arts curriculum with a C- or higher in each course, or Instructor permission.
  

  • PST 100 Basic Cuisine Foundation

    4 CR
    This course focuses on basic foundation cooking techniques utilized in the culinary industry. Study topics include basic mise en place skills; vegetable cutting and preparation techniques; basic stocks, sauces, and starches; fabrication of chicken, and classic cooking methods. Students will create healthy, organic thirty minute meals utilizing local products. Students will use the internet to conduct research, use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically.
    Prerequisite(s): ACCUPLACER Arithmetic score of 38 or higher or MATH 090  with a C or higher or ABE 050  with a C or higher; and ACCUPLACER Reading Comprehension score of 71 or higher or RDG 085  with a C or higher; and ACCUPLACER Sentence Skills score of 71 or higher or ENGL 092  with a C or higher; or Instructor permission.
    Completion Of or Concurrent Enrollment In: PST 101 , PST 110  and PST 130 , all with a C- or higher; or concurrent enrollment in PST 101 , PST 110  and PST 130 ; or Instructor permission.
  

  • PST 101 Pastry & Baking Orientation

    3 CR

    This course provides a history of the baking and pastry profession and introduces the student to the broad spectrum of hospitality/food service organizations and career opportunities. Topics include: the baking profession, basic professional skills, bakeshop math, baking and pastry equipment, ingredients, mise en place, plan writing, baking principles, kitchen orientation, and observing bakery or retail baking establishments. Students will conduct informational interviews and explore career opportunities in the pastry industry. Students will use the internet to research, use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically.
    Prerequisite(s): ACCUPLACER Arithmetic score of 38 or MATH 090  with a C or higher or ABE 050  with a C or higher; and ACCUPLACER Reading Comprehension score of 71 or RDG 085  with a C or higher; and ACCUPLACER Sentence Skills score of 71 or ENGL 092  with a C or higher; or Instructor permission.
    Completion Of or Concurrent Enrollment In: PST 100 , PST 110  and PST 130 , all with a C- or higher; or concurrent enrollment in PST 100 , PST 110  and PST 130 ; or Instructor permission.

    Note: This class must be taken concurrently with PST 100 , PST 110  and PST 130 .
  

  • PST 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. Successful completion of online Managerial Certification testing is required for this program.  Students will use the internet to research, use Microsoft Word to create assignments, and are required to submit work electronically.
    Prerequisite(s): ACCUPLACER Arithmetic score of 38 or a C or higher in MATH 090  or ABE 050 ; and ACCUPLACER Reading Comprehension score of 71 or higher or a C or higher in RDG 085 ; and ACCUPLACER Sentence Skills score of 71 or higher or a C or higher in ENGL 092 ; or Instructor permission.
    Completion Of or Concurrent Enrollment In: PST 100 , PST 101  and PST 130 , all with a C- or higher; or concurrent enrollment in PST 100 , PST 101  and PST 130 ; or Instructor permission.

    Note: This class must be taken concurrently with PST 100 , PST 101  and PST 130 .
  

  • PST 130 Introduction to Commercial Baking

    5 CR
    This course provides an introduction to baking and pastry techniques for use in a commercial kitchen. Students will gain an understanding of pastry ingredients and their functions; learn correct baking and frying methods; create a variety of baked goods; exercise accurate assessment of finishing decorations and practice safety and sanitation procedures. Students will use the internet to conduct research, use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically.
    Prerequisite(s): ACCUPLACER Arithmetic score of 38 or higher or MATH 090  with a C or higher or ABE 050  with a C or higher; and ACCUPLACER Reading Comprehension score of 71 or higher or RDG 085  with a C or higher; and ACCUPLACER Sentence Skills score of 71 or higher or ENGL 092  with a C or higher; or Instructor permission.
    Completion Of or Concurrent Enrollment In: PST 100 , PST 101  and PST 110 , all with a C- or higher; or concurrent enrollment in PST 100 , PST 101  and PST 110 ; or Instructor permission.
  

  • PST 202 Pastry Basic I

    3 CR
    This course covers mixing and production methods for cookies, quick breads, short doughs, tart doughs, eclair paste, strudel, and phyllo doughs and baked meringues. Students will study ingredients and their functions, learn correct baking methods, exercise accurate assessment of products, and practice safety and sanitation procedures. Students will use the Internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
    Prerequisite(s): PST 100, PST 101, PST 110, and PST 130, all with a C- or higher, or Instructor permission.
    Completion Of or Concurrent Enrollment In: PST 204, PST 206 and PST 220, all with a C- or higher; or concurrent enrollment in PST 204, PST 206 and PST 220; or Instructor permission.
  

  • PST 204 Introduction to Artisan Breads & Laminated Dough

    3 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. Basic bread production and laminated and rich yeast dough will be studied and prepared. Students will study bread ingredients and their function; learn correct baking methods and lamination procedures; exercise accurate assessment of dough; and practice safety and sanitation procedures.
    Prerequisite(s): PST 100, PST 101, PST 110, and PST 130, all with a C- or higher, or Instructor permission.
    Completion Of or Concurrent Enrollment In: PST 202, PST 206 and PST 220, all with a C- or higher; or concurrent enrollment in PST 202, PST 206 and PST 220; or Instructor permission.
  

  • PST 206 Pastry Basics II

    3 CR
    This course provides the students with the principles and preparation of pies, custards, puddings, mousses, souffles, frozen and fruit desserts, and an introduction of baking for special diets. Students will use the Internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
    Prerequisite(s): PST 100, PST 101, PST 110, and PST 130, all with a C- or higher, or Instructor permission. 
    Completion Of or Concurrent Enrollment In: PST 202, PST 204 and PST 220, all with a C- or higher; or concurrent enrollment in PST 202, PST 204 and PST 220; or Instructor permission.
  

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

    4 CR
    This course provides a study in the elements of mixing, baking, assembling and decorating simple cakes; introduction to specialty cakes; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.
    Prerequisite(s): PST 202, PST 204, PST 206, and PST 220, all with a C- or higher, or Instructor permission. 
    Completion Of or Concurrent Enrollment In: PST 222 and PST 224 with a C- or higher; or concurrent enrollment in PST 222 and PST 224; or Instructor permission.
  

  • 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. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
    Prerequisite(s):  PST 100, PST 101, PST 110, and PST 130, all with a C- or higher, or Instructor permission.
    Completion Of or Concurrent Enrollment In: PST 202, PST 204 and PST 206, all with a C- or higher; or concurrent enrollment in PST 202, PST 204 and PST 206; or Instructor permission.
 

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