|
|
2022-23 BTC Catalog [ARCHIVED CATALOG]
Course Descriptions
|
|
| |
Business |
| |
-
BUS 137 Introduction to Human Resources 5 CR
Students will be introduced to the field of Human Resources, the roles and impact of Human Resources in the organization, and the principles underlying effective Human Resources. The class will provide an overview of the major functions of the HR field, common acronyms, HR professional certifications and the competencies required of HR professionals to be successful.
|
| |
-
BUS 138 Introduction to Compensation and Benefits 5 CR
This course introduces the total rewards system and describes common employment compensation practices. Students will explore the primary forms of cash and non-cash compensation, the development of compensation strategy and evaluate the use of compensation and benefits in supporting the organization’s goals and objectives.
|
| |
-
BUS 139 Introduction to Employment Law and Labor Relations 5 CR
This course examines the major federal and Washington state employment laws. Students will learn the fundamentals of federal employment laws, including FMLA, FLSA, OSHA, WARN Act, and Title VII of the Civil Rights Act of 1964. This course will also provide an overview of Washington state employment laws and regulations, such as unlawful discrimination, wage and hour regulations, and workplace safety. An overview of employee and labor relations, including the rights and responsibilities of employees, employers, and the collective bargaining process will also be discussed.
|
| |
-
BUS 150 Math for Business 5 CR
Financial management is an important aspect of any organization. Students will apply math concepts to business applications as they study financial institutions, statistics, pricing and sales, payroll, debt, investing, and insurance. These topics are useful in both career and personal life.
Prerequisite(s): ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Arithmetic (254) or higher OR completion of MATH 090 with a C or higher.
|
| |
-
BUS 152 Introduction to Operations Management 5 CR
This course provides students with concepts, techniques and tools to design, analyze, and improve core operational capabilities, and apply them to a broad range of application domains and industries. It emphasizes the effect of uncertainty in decision-making, as well as the interplay between high-level financial objectives and operational capabilities. Topics covered include production control, risk pooling, quality management, process design, and revenue management.
Prerequisite(s): ACCUPLACER Reading (247) OR RDG 085 with a C or higher and ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.
|
| |
-
BUS 153 Introduction to Lean Management 5 CR
This course offers a practical introduction to lean management principles and techniques. Students will learn how to implement lean management techniques in a business environment to improve productivity, business resilience and to reduce waste.
Prerequisite(s): ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher and ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.
|
| |
-
BUS 154 Creating & Managing a Small Business 5 CR
This course examines the organization and operation of a small business. Topics include development of a business plan, failure factors in small businesses, sources of capital, record-keeping, financial statements, taxation, marketing, legal and regulatory issues, and best management practices.
|
| |
-
BUS 188 Business English 5 CR
Communication skills in any organization are essential. Applying standard English rules and making sure that information is clearly communicated will help students be a valuable asset for any employer. Business English focuses on the improvement of basic grammar and proofreading skills needed to effectively compose and edit written business documents. Specific areas include proofreading, parts of speech, sentence structure, capitalization, abbreviation, number usage, punctuation, writing style, and vocabulary.
Prerequisite(s): ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.
|
| |
-
BUS 191 Technical Communications 5 CR
Good communication skills in the business world are essential. Organizations suffer when employees, supervisors, and customers do not understand each other. Throughout this course, students will analyze various forms of written, verbal, and non-verbal communication including correspondence, technical descriptions, and presentation skills.
Prerequisite(s): ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher OR BUS 188 with a C or higher.
|
| |
-
BUS& 201 Business Law 5 CR
This course introduces students to legal principles in the business world. Students will study law as it relates to contracts, torts, sales, business formation and dissolution, property, insurance, employment, and bankruptcy.
Prerequisite(s): ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.
|
| |
-
BUS 210 Organizational Leadership 5 CR
Provides knowledge of appropriate leadership and supervisory skills. Introduces students to the fundamentals of supervisory management. Through lectures, text, case studies, and projects students will develop an understanding of principles to be used as guides for supervision in an organization.
|
| |
-
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 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 111 .
|
| |
-
BUS 276 Field-Based Experience 5-7 CR
Students will arrange to work in a college-approved office setting where they will apply business skills and knowledge in an administrative support capacity.
Prerequisite(s): Instructor permission required.
|
| |
-
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
General computer skills are important for students and employees. In this course, students will use a personal computer to demonstrate basic skills in Windows and Microsoft Word, Excel, Access, PowerPoint, and Outlook. Students will describe safe technology practices, use the tools within the BTC learning management system, demonstrate file management techniques, and demonstrate proper keyboarding techniques.
Prerequisite(s): ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher.
|
| |
-
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 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 111 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 111 Skillbuilding and Document Formatting 5 CR
In this course students will learn how to format reports, letters, memos, and tables with speed and accuracy. Students will also analyze keyboarding techniques, analyze the elements of an ergonomic workstation, and demonstrate speed and accuracy on the alpha-numeric keyboard and the ten-key pad.
Prerequisite(s): CAP 101 with a C or higher.
|
| |
-
CAP 114 Microsoft Outlook 3 CR
One of the most common forms of communication in business is email, and Microsoft Outlook is one of the leading email software applications. 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 email policies and apply email writing techniques to business scenarios. Students will also learn how to collaborate in Microsoft Teams. This course prepares students for the Microsoft Office Specialist Outlook certification exam.
Prerequisite(s): CAP 101 with a C or higher.
|
| |
-
CAP 138 Microsoft Word 5 CR
Microsoft Word is the industry leader in word processing and is used to create, format, and manage business documents. Students will work with mail merge, graphics, and reference elements, and use accessibility and collaboration tools. Students will also create OneNote notebooks. This course prepares students for the Microsoft Office Specialist Word certification exam.
Prerequisite(s): CAP 101 with a C or higher.
|
| |
-
CAP 142 Microsoft Excel 5 CR
Microsoft Excel is the industry leading spreadsheet application and is used to create spreadsheets, organize and analyze data, write formulas, create charts, and has security and collaboration features. This course prepares students for the Microsoft Office Specialist Excel certification exam.
Prerequisite(s): CAP 101 with a C or higher.
|
| |
-
CAP 143 Adobe File Management 3 CR
Adobe Acrobat is used in many organizations to create, view, and edit PDF documents. Students will add headers and footers, render text searchable and editable, utilize security functions to protect documents, create and edit forms, create folders and subfolders, convert electronic and paper documents into PDF files, and utilize available legal tools.
Prerequisite(s): CAP 101 with a C or higher.
|
| |
-
CAP 146 Microsoft Access 3 CR
Organize data with Microsoft Access. Students will learn to 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. This course prepares students for the Microsoft Office Specialist Access certification exam.
Prerequisite(s): CAP 101 with a C or higher.
|
| |
-
CAP 148 Microsoft PowerPoint 3 CR
Create professional presentations with Microsoft PowerPoint. Students will learn to format slides, text, and graphics while applying accessibility and collaboration features. This course prepares students for the Microsoft Office Specialist PowerPoint certification exam.
Prerequisite(s): CAP 101 with a C or higher.
|
| |
-
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.
|
| |
|
| |
-
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 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 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.
|
Culinary Arts |
| |
-
CUL 101 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): Program admission or instructor permission.
|
| |
-
CUL 110 Sanitation and Safety 2 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 (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.
Completion Of or Concurrent Enrollment In:
|
| |
-
CUL 112 Introduction to Hospitality 2 CR
This course provides the 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 (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.
Completion Of or Concurrent Enrollment In: CUL 110 , CUL 114 and CUL 118 all with a C- or higher or concurrent enrollment in CUL 110 , CUL 114 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 cooking preparations. Theory and lab topics include focus on meat cookery, the preparation of stocks, classical and contemporary mother sauces and derivative sauces, eggs and breakfast cookery and the application of herb, spices and flavorings used in the professional kitchen today. Weekly labs provide students time to practice these foundational skills.
Prerequisite(s): ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher or instructor permission.
Completion Of or Concurrent Enrollment In: CUL 110 , CUL 112 and CUL 118 all with a C- or higher or concurrent enrollment in CUL 110 , CUL 112 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 kitchens, 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 (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.
Completion Of or Concurrent Enrollment In: CUL 110 , CUL 112 and CUL 114 all with a C- or higher, or concurrent enrollment in CUL 110 , CUL 112 and CUL 114 .
|
| |
-
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 118 , CUL 142 all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 126 with a C- or higher or concurrent enrollment in CUL 126 .
|
| |
-
CUL 126 Pastry Skill Development I 6
This course covers mixing and production methods for Cookies, Quick Breads, Short Doughs, Tart doughs, Éclair 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. In addition, 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 , CUL 112 , CUL 114 , CUL 118 , CUL 142 all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 122 with a C- or higher or concurrent enrollment in CUL 122 .
|
| |
-
CUL 142 Nutrition 2 CR
This course provides students with an introduction to nutrition, cultural food pyramids, 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.
Prerequisite(s): ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.
|
| |
|
| |
-
CUL 146 Pastry Skill Development II 7
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. This course also 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 122 and CUL 126 , both with a C- or higher.
Corequisite(s): CUL 144 with a C- or higher or concurrent enrollment in CUL 144 .
|
| |
-
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 211 Meat Identification and Fabrication 4 CR
This course provides an introduction into 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): CUL 144 , CUL 146 , CUL 150 , all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 218 and CUL 222 , both with a C- or higher or concurrent enrollment in CUL 218 and CUL 222 .
|
| |
-
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 144 , CUL 146 , and CUL 150 all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 211 and CUL 222 , both with a C- or higher or concurrent enrollment in CUL 211 and CUL 222 .
|
| |
-
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 layout, analyze point of sale operations and create business projections.
Prerequisite(s): CUL 211 , CUL 218 , and CUL 222 , all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 224 , CUL 226 and CUL 228 all with a C- or higher or concurrent enrollment in CUL 224 , CUL 226 and CUL 228 .
|
| |
-
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): CUL 144 , CUL 146 , and CUL 150 , all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 211 and CUL 218 , both with a C- or higher or concurrent enrollment in CUL 211 and CUL 218 .
|
| |
-
CUL 224 Food and Beverage Service 3 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 211 , CUL 218 , and CUL 222 , all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 220 , CUL 226 and CUL 228 all with a C- or higher or concurrent enrollment in CUL 220 , CUL 226 and CUL 228 .
|
| |
-
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 region’s overall influence on today’s restaurant market. Weekly participation in theme buffet productions enhances student’s technical skills.
Prerequisite(s): CUL 211 , CUL 218 , and CUL 222 , all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 220 , CUL 224 and CUL 228 all with a C- or higher or concurrent enrollment in CUL 220 , CUL 224 and 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): CUL 211 , CUL 218 , and CUL 222 , all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 220 , CUL 224 and CUL 226 all with a C- or higher or concurrent enrollment in CUL 220 , CUL 224 and CUL 226 .
|
| |
-
CUL 230 A’ la carte Cookery 8 CR
This course provides students with an opportunity to apply the vast majority of the Culinary Arts curriculum as students rotate through several stations creating Northwest cuisine in the à la carte restaurant kitchen. Students are expected to manage the responsibilities in setting up and running an à 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 expeditor 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 test is designed to assess the student’s overall knowledge and skill level at the completion of all curriculum requirements. Students will research, plan, and prepare a three-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 optional proteins and common market list of food products, while employing yield analysis, planning and leadership throughout the examination process.
Prerequisite(s): CUL 220 , CUL 224 , CUL 226 , and CUL 228 , all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 232 and CUL 236 with a C- or higher or concurrent enrollment in CUL 232 and CUL 236 .
|
| |
-
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): CUL 220 , CUL 224 , CUL 226 , and CUL 228 , all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 230 and CUL 236 with a C- or higher or concurrent enrollment in CUL 230 and CUL 236 .
|
| |
-
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 complement various cuisines and particular tastes.
Prerequisite(s): CUL 220 , CUL 224 , CUL 226 , and CUL 228 , all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 230 and CUL 232 with a C- or higher or concurrent enrollment in CUL 230 and CUL 232 .
|
| |
-
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.
|
| |
|
| |
-
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 200 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.
Corequisite(s): PST 101
|
| |
-
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 101 and PST 200, both with a C- or higher, or Instructor permission.
|
| |
-
PST 222 Chocolate/Sugar Confections & Introduction to Basic Showpieces 3 CR
Students learn about chocolate and sugar and its use in the pastry world. This course will cover an assortment of chocolate and sugar convections, pastillage as a medium for showpieces, provide an introduction to chocolate showpieces, modeling chocolate, and sugar showpieces using pouring, pulling, and blowing techniques. Students will use the Internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
Prerequisite(s): CUL 126 and CUL 146, both with a C- or higher, or Instructor permission.
|
| |
-
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.
Prerequisite(s): CUL 126 and CUL 146, both with a C- or higher, or Instructor permission.
|
Dental |
| |
-
DEN 101 Introduction to Dental Assisting 3 CR
This course provides information relating to the role of the Dental Assistant within the dental team. An introduction to the dental profession including dental ethics and law will be addressed. Course content will include the related biomedical sciences that are the foundation for dental assisting: human anatomy with an emphasis on the oral cavity, plus structures of the head and neck to ascertain their positions, relations, structures, and functions. Concepts of oral pathology and oral inspection will be introduced.
Prerequisite(s): ACCUPLACER Classic Reading (71) or higher OR ACCUPLACER NextGen Reading (247) or higher OR RDG 085 with a C or higher. ACCUPLACER Classic Sentence (71) or higher OR ACCUPLACER NextGen Writing (245) or higher OR ENGL 092 with a C or higher. ACCUPLACER Classic Arithmetic (50) or higher OR ACCUPLACER NextGen Arithmetic (238) or MATH 090 with a grade of C or higher.
|
| |
-
DEN 106 Fundamentals of Dental Safety 4 CR
The student will gain the knowledge required to maintain a safe dental environment. The course covers the impact of blood borne pathogens and how they relate to the field of dentistry. Also included are federal and state regulations regarding chemical safety, infection control, and medical emergencies in the dental office This course provides the student with the knowledge needed to operate and maintain typical equipment found in a dental clinic. The student will gain an understanding of the design, function, and maintenance of sterilization equipment, the dental unit, dental instruments and handpieces. This course will also focus on the theory of basic dental assisting principles such as: dental ergonomics, team positioning, instrument transfer and oral evacuation.
Prerequisite(s): AMATH 100, AENGL 100 and CMST&210 and DEN 101 OR (DEN 100 AND DEN 105) all with a C or higher. ATI TEAS scores: Reading 47.6 or higher, Mathematics 46.7 or higher, Science 33.3 or higher, and English & Language Usage 40.0 or higher.
Completion Of or Concurrent Enrollment In: DEN 107, DEN 108, and DEN 109
|
| |
-
DEN 107 Dental Assisting Radiology 3 CR
This course introduces basic concepts of radiography. The course emphasizes the fundamentals of oral radiography, including techniques, interpretation, quality assurance, ethics and safety in preparation for exposure of images on a radiographic manikin during the lab component of the program.
Prerequisite(s): AMATH 100, AENGL 100, CMST& 210, DEN 101 or (DEN 100 AND DEN 105) all with a C or higher
Completion Of or Concurrent Enrollment In: DEN 106, DEN 108, and DEN 109
|
| |
-
DEN 108 Foundations of Clinical Procedures 4 CR
The course introduces the students to various dental terminologies and responsibilities as a dental assistant in the dental operatory. The student will learn about patient preparation, record keeping, delivery of pre and post-op instructions, with the sequence of amalgam and composite procedures, coronal polishing techniques, the sequence of placing dental sealants and an overview of dental specialties. A final unit will help the student to develop a job search plan.
Prerequisite(s): AMATH 100, AENGL 100, CMST& 210, DEN 101 or (DEN 100 AND DEN 105) all with a C or higher
Completion Of or Concurrent Enrollment In: DEN 106, DEN 107, and DEN 109
|
| |
-
DEN 109 Dental Assisting Lab Practicum 6 CR
This course provides hands-on instruction while working with dental manikins. While maintaining a safe dental environment, the student will apply knowledge and skills in: sterilization/disinfection techniques, radiology, patient management, coronal polish and sealant technique, basic lab procedures and chairside assisting in restorative procedures.
Prerequisite(s): AMATH 100, AENGL 100, CMST& 210, DEN 101 or (DEN 100 AND DEN 105) all with a C or higher
Completion Of or Concurrent Enrollment In: DEN 106, DEN 107, and DEN 108
|
| |
-
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): Acceptance into the Dental Hygiene program. MATH& 107 or higher, BIOL& 160, BIOL& 241, BIOL& 242, BIOL& 260, CHEM& 121 or CHEM& 161, CHEM& 131, ENGL& 101, ENGL& 102, and PSYC& 100, CMST& 210 or CMST& 220, SOC& 101, NUTR& 101, all with a B or higher.
Healthcare Experience verification.
ATI TEAS scores: Reading 69.0 or higher, Mathematics 63.3 or higher, Science 45.8 or higher, and English & Language Usage 60.0 or higher.
Completion Of or Concurrent Enrollment In: DHYG 114, DHYG 115, DHYG 116 and DHYG 128 all with a C or higher.
|
| |
-
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): DHYG 112 with a C or higher.
|
| |
-
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): Acceptance into the Dental Hygiene program. MATH& 107 or higher, BIOL& 160, BIOL& 241, BIOL& 242, BIOL& 260, CHEM& 121 or CHEM& 161, CHEM& 131, ENGL& 101, ENGL& 102, and PSYC& 100, CMST& 210 or CMST& 220, SOC& 101, NUTR& 101, all with a B or higher.
Healthcare Experience verification.
ATI TEAS scores: Reading 69.0 or higher, Mathematics 63.3 or higher, Science 45.8 or higher, and English & Language Usage 60.0 or higher.
Completion Of or Concurrent Enrollment In: DHYG 112, DHYG 115, DHYG 116 and DHYG 128 all with a C or higher.
|
| |
Page: 1
| 2
| 3
| 4
| 5
| 6
| 7
| 8
|
|
|
Print this Page