Course Descriptions and Objectives

CONST 180 - Mechanical Codes

1. Define common terminology found in the International Mechanical Code and the International Fuel Gas Code.
2. Interpret and apply code requirements to plans and drawings.
3. Describe inspection techniques used in the various mechanical disciplines.
4. Describe immediate and long term safety issues associated with mechanical and fuel systems.

CONST 181 - Plumbing Codes

1. Demonstrate an understanding of terminology, definitions, and classifications found in the International Plumbing Code.
2. Interpret and apply code requirements to plan review and field inspections.
3. Identify immediate and long term safety and health issues associated with plumbing systems.
4. Calculate pipe sizing, fixture unit determination, material application and layout with respect to code requirements and current acceptable installation methods.

CONST 183 - International Residential Building Code

1. Interpret the scope and intent using language defined by the parameters of the code while investigating common applications of code theory and practice.
2. Demonstrate an understanding of the legal aspects and responsibilities of the design, construction, and the code administrators from the IRC.
3. Demonstrate an understanding of other construction codes (such as IBC, fire, plumbing, mechanical, and energy) and how they work with the IRC (as amended by Washington State and other jurisdictions) to regulate construction.

CONST 185 - Civil Construction

1. Demonstrate and discuss civil construction methods, materials, standards, and practices using interactive negotiation techniques.
2. Discuss and analyze the WSDOT/APWA Standard Specification code book as a reference.
3. Apply and interpret multiple code sections to determine resulting outcomes.
4. Determine quantity of materials from civil plans and specifications.
5. Demonstrate an understanding of the intent of specific codes requirements.

CONST 200 - Basic Estimating

1. Create a process for screening potential clients.
2. Utilize plans, specifications, and contracts in estimating exercises.
3. Divide a job into work packages.
4. Access pricing information.
5. Perform a quantity survey for excavation and concrete.
6. Compute estimated costs from pricing and quantity information.
7. Organize an estimating worksheet to facilitate accuracy and retrieval of information.
8. Summarize estimated costs in a complete estimate format.
9. Describe how the estimate is used for cost control.
10. Describe how profit margin targets are determined.

CONST 201 - Commercial Estimating

1. Demonstrate the ability to estimate quantities using on-line quantity take-off skills.

2. Identify the fundamentals of preconstruction estimating services.

3. Demonstrate the ability to estimate costs based on pricing through the utilization of schedule of values.

CONST 202 - Online Plan Center

1. Successfully navigate within the BXWA website.
2. Demonstrate how to locate the bid documents that are used in CONST 200.
3. Demonstrate how to set scale and perform quantity take off exercises with the digitizer.
4. Demonstrate how to use a data base and Excel spreadsheet to perform a complete estimate.
5. Identify key elements of QuickEye estimating software.

CONST 220 - Scope and Quality Standards

1. Evaluate trade contracts based on a set of objective criteria.
2. Create an acceptable scope of work definition for use in a trade contract agreement.
3. Conduct research into product/system characteristics, acceptable construction methods, and causes of common system failures.
4. Create acceptable quality standards for use in trade contracts.

CONST 230 - Project Planning and Scheduling

1. Use a PC to obtain, store, organize and communicate planning and scheduling project information.
2. Apply planning and scheduling fundamentals to a sample construction project.
3. Create a work breakdown structure, sequence project tasks and assign accurate durations to the tasks using outside resources.
4. Create a bar chart schedule.
5. Create a Critical Path Method schedule using scheduling software.
6. Manipulate and update a CPM schedule.
7. Define and coordinate resources.
8. Prepare a procurement schedule.

CONST 241 - AutoCAD for Construction

1. Generate and modify architectural drawings in AutoCAD using drawing toolbar commands.
2. Generate and modify architectural drawings in AutoCAD using modify toolbar commands.
3. Generate and modify architectural drawings in AutoCAD using layers toolbar commands.
4. Generate and modify architectural drawings in AutoCAD using dimension toolbar commands.
5. Generate and modify architectural drawings in AutoCAD using Line Type and Line Weight commands
6. Generate and modify architectural drawings in AutoCAD using standard toolbar commands.
7. Generate and modify architectural drawings in AutoCAD using the Block command.

CONST 246 - Building Information Modeling

1. Demonstrate basic elements of multiple BIM technologies.
2. Describe how BIM technologies are used in the management of construction projects.
3. Demonstrate how BIM is used to create coordinated construction documents.
4. Define key differences between Computer Aided Drafting and BIM.

CONST 250 - Safety and Accident Prevention

1. Identify hazards common to construction job sites.
2. Identify basic abatement techniques and procedures.
3. Perform a job hazard analysis and write work rules for inclusion in a site specific Safety Plan.
4. Use Washington State Safety Standards as a resource for performing all of the above.

CONST 251 - Safety Plan Administration

1. Describe the liability issues associated with injuries and citations on multi-employer job sites.
2. List the basic elements that must be addressed in a general contractor’s safety plan in order to prepare for an affirmative defense against WISHA citations.
3. Describe techniques used to develop a site-specific focus in a safety plan.
4. Critique a safety plan with respect to the affirmative defense elements.
5. Evaluate insurance coverage and insurance certificates.

CONST 260 - Construction Project Management

1. Demonstrate the key tasks in construction project management.
2. Lay out a job site to meet specified criteria.
3. Manage a CPM schedule and nonproduction task scheduling.
4. Describe change proposal format and changes procedures.
5. Describe the elements of a quality control plan.
6. Describe project close out procedures and issues.

CONST 266 - Advanced Computers for Construction

1. Create and manage a cost database using computer software.
2. Perform quantity take off from architectural drawings.
3. Use a relational database program to compute costs.
4. Develop and test formulae to calculate quantities and manpower productivity.
5. Research and collect specific construction cost data.

CONST 270 - Structural Design I

1. Determine and sum component forces in Vectors.
2. Evaluate external forces on a body using Moments.
3. Prepare Free Body Diagrams.
4. Evaluate internal forces in a truss using the Method of Joints.
5. Calculate the Centroid of a body.
6. Calculate Stress and Thermal Deformation.
7. Calculate forces in and size joists, beams, and rafters.
8. Design steel beams.
9. Design wood columns.

CONST 280 - Building Codes I

1. Describe the history,evolution, development, and rationale of building codes.
2. Calculate building plan review fees and building inspection fees.
3. Describe the building code and the residential code and their application.
4. Demonstrate an ability to correctly apply specific occupancy regulations and type of construction requirements, calculate area increases, identify and calculate means of egress.
5. Demonstrate an ability to use the IBC code book as a resource to perform all of the above.

CONST 281 - Building Codes II, Interpretation

1. Utilize an empirical and reasonable approach to the building plan review process.
2. Describe the intent of specific code requirements by process of application.
3. Apply multiple code sections for desired outcomes.

CONST 282 - Building Codes III, Inspection

1. Describe the intent of specific code requirements by process of application.
2. Apply multiple code sections for desired outcomes.
3. Demonstrate an empirical and reasonable approach to building inspection process.
4. Apply organized code process allowing multiple solutions to a singular problem.

CONST 292 - Capstone Project Seminar

1. Identify professional goals.
2. Develop a plan for achieving those goals.
3. Describe their goals and objectives through group discussions.
4. Demonstrate mastery over selected construction management program objectives.

CONST 293 - Capstone Project

1. Collaborate with an industry partner to define project parameters and project objectives.
2. Prepare a written report and oral presentation that describes an industry based project.
3. Demonstrate mastery of selected construction management program outcomes.

CONST 299 - Special Projects: Construction Management

1. Define project parameters.
2. Demonstrate how project objectives align with program outcomes.
3. Demonstrate completion of the project through written and oral reports.

CTAP 120 - Constructions Trades Math

1. Exhibit knowledge of adding and subtracting construction fractions.
2. Exhibit knowledge of percentages.
3. Exhibit knowledge of decimals.
4. Exhibit knowledge of measuring techniques.
5. Exhibit knowledge of volume calculations.
6. Exhibit knowledge of lineal and board footage.
7. Exhibit knowledge of rise, run, and diagonal.
8. Exhibit knowledge of material and cost calculations.
9. Exhibit the ability to measure accurately (24 accurate measurements in two minutes).
10. Demonstrate comprehension of construction math, measuring, and calculation of materials and cost by passing a comprehensive test with a score of 70% or better.
11. Use measuring devices correctly to obtain accurate measurements.

CTAP 121 - Blueprint Reading and Drawing

Upon successful completion of this course, students will be able to:

1. Identify the signs and symbols on construction blueprints.
2. Interpret the signs and symbols on construction blueprints.
3. Draw a basic construction blueprint incorporating appropriate signs and symbols.

CTAP 130 - Health and Safety for the Trades

Upon successful completion of this course, students will be able to:

1. Participate in stretching and flexing.
2. Develop sufficient endurance and stamina to enter an apprenticeship program.
3. Demonstrate proper, safe handling and movement of building materials and equipment.
4. Explain the importance of healthy eating habits for labor intensive careers.
5. Detect workplace hazards.
6. Identify hazard prevention
7. Demonstrate proper usage of personal protective equipment.
8. Complete OSHA 10 training successfully.
9. Demonstrate appropriate worksite behaviors and expectations.

CTAP 140 - Work Readiness

Upon successful completion of this course, students will be able to: 

1. Comprehend appropriate worksite behavior and expectations.
2. Prepare for the workday.
3. Communicate effectively and appropriately verbally and in writing.
4. Work as a team with others on a construction project.
5. Show initiative with a pro-active attitude.
6. Be on-time and ready to go to class.
7. Write resume for a job in the construction industry.
8. Participate in a mock apprenticeship interview.

CTAP 150 - Construction Trades Industry Awareness

Upon successful completion of this course, students will be able to:

1. Explain a variety of apprenticeship programs available in Washington state.
2. Develop the physical requirements needed to enter construction industry and/or apprenticeship.
3. Describe application requirements, wages, benefits, and job opportunities available in a variety of trade unions.
4. Comprehend appropriate worksite behaviors and expectations.

CTAP 160 - Construction Trades Tool Training

Upon successful completion of this course, students will be able to: 

1. Identify tools and equipment used in the construction trades including carpentry, masonry, and ironworking.
2. Use tools safely and correctly.
3. Prepare tool belt for the workday.

CTAP 170 - Construction Basics

Upon successful completion of this course, students will be able to:

1. Learn construction basics.
2. Build solid frames including floor, wall, and roof frames.
3. Comprehend footings and foundations.
4. Develop skills needed to successfully complete agility courses.
5. Develop skills needed to install doors and windows.
6. Understand the basics of trim, painting, and interior finish.

CTAP 171 - Introduction to Electrical

Upon successful completion of this course, students will be able to: 

1. Demonstrate safe practices and use of personal protective equipment.
2. Understand basic electrical terms and principals.
3. Explain electrical branch circuit application.
4. Demonstrate the proper use of tools and handling of materials.
5. Describe electrical circuit wiring and service installation.

CTAP 172 - Plumbing

Upon successful completion of this course, students will be able to:

1. List necessary plumbing tools and explain how to use them.
2. Describe the different types of materials used in plumbing systems.
3. Name and recognize devices and fixtures that are part of the plumbing systems.
4. Explain the proper design and installation of plumbing systems.
5. Read plumbing prints. 
6. Demonstrate a basic understanding of well and pump systems.
7. Unplug drains using chemicals and the special tool designed to clear out clogs.
8. Cite safety measures that plumbers must observe.

CTAP 180 - Construction Trades Capstone Project

Upon successful completion of this course, students will be able to:

1. Complete a building project utilizing safety standards and equipment that incorporates the skills learned in all prior courses of the Construction Trades Apprenticeship Preparation Program from blueprint drawing to finishing including painting.

COPSY 101 - Personality and Communication

1. Describe basic psychological theory concerning personality traits and interpersonal relationships.
2. Assess personal communication skills and describe how these skills can be improved.
3. Demonstrate listening techniques and empathy to facilitate communication.
4. Identify, examine, and express feelings productively and appropriately.
5. Identify personality type preference characteristics and describe best communication approaches.
6. Describe components of emotional intelligence related to communication in relationships.

COPSY 117 - Love and Power

1. Evaluate level of self esteem using self assessment tools.
2. Describe the basic theory that underlies love and various types of loving relationships.
3. List characteristics of healthy and unhealthy relationships and apply knowledge to assess their own relationships.
4. Use active listening, conflict management, and other communication techniques that enhance relationships.
5. Identify, examine, and express feelings productively and appropriately.
6. Employ exercises to enhance mood, motivation, and self esteem.
7. Describe components of emotional intelligence related to communication in relationships.

COPSY 118 - The Personality Effect

1. Assess personality type preference using Myers-Briggs Type Indicator (MBTI) personality inventory and self-evaluation.
2. Describe basic personality type theory and application and identify characteristics of the 16 MBTI personality types.
3. Select and apply appropriate type language to communicate with different personality types.
4. Analyze personality strengths and areas for improvement.

COPSY 123 - Increasing Happiness

1. Assess mood and life satisfaction using self assessment techniques.
2. Describe basic theory underlying positive psychology and cognitive psychology application.
3. Identify and describe characteristics of happiness and unhappiness.
4. Demonstrate use of techniques that enhance positive emotions and life satisfaction.

COPSY 155 - Special Topics: Counseling Psychology

1. Demonstrate learning objectives as determined by the supervising instructor.

COPSY 255 - Special Topics: Counseling Psychology

1. Demonstrate learning objectives as determined by the supervising instructor.

CLART 100 - Culinary Arts Orientation

1. Identify basic knife cuts and usage.
2. Demonstrate knowledge of safety and sanitation procedures in the hospitality industry.
3. Identify kitchen equipment and utensils used in the hospitality industry.
4. Outline the role of a food server in the industry.

CLART 101 - Principles of Cooking

1. Discuss the history and development of the food service industry.
2. Describe how the food service industry in the U.S. is influenced by global cuisine.
3. List the preparation and cooking techniques of meat, fish, shellfish, vegetable, and starch.
4. Define and use appropriate culinary terminology.
5. Differentiate cuts, inspection yield grades, specifications and grading for meat, fish, and seafood.
6. Identify herbs and spices.
7. Define hospitality and the philosophy of the hospitality industry.
8. Demonstrate how to read and write a standard recipe.

CLART 102 - Beginning Baking Theory

1. Define and describe bakery terminology.
2. Analyze ingredients and their function in a recipe.
3. Describe and analyze various mixing methods.
4. List tools and equipment in a bakery kitchen.
5. Describe and analyze bakery procedures.
6. Demonstrate how to read and write a standard recipe.

CLART 103 - Procurement

1. Identify purchasing guidelines for food.
2. Analyze and compare purchasing techniques.
3. Explain the vendor selection process.
4. Explain the common and proper receiving and storage practices in the hospitality industry.
5. Describe how relevant local and world issues affect the hospitality industry.

CLART 105 - Introduction to Catering

1. Develop a business contract.
2. Describe liability issues in the catering profession.
3. Develop a variety of menus.
4. Describe the schedule of activities of an event from start to finish.
5. Describe the importance of customer service throughout a catering cycle.

CLART 106 - Mobile Food Fundamentals

1. Define the key points of starting and operating a mobile food business.
2. Define the start up costs needed to begin a mobile food business.
3. Demonstrate the ability to access specific licensing requirements.
4. Design a business proposal for a mobile food business.

CLART 110 - Beginning Baking

1. Demonstrate the ability to work as a member of a team.
2. Prepare a variety of breakfast pastries.
3. Apply the principle of mise en place for a bake shop.
4. Demonstrate basic sanitation and safety in the restaurant industry.
5. Demonstrate accurate scaling of ingredients.
6. Demonstrate an awareness of correct baking procedure and terminology.
7. Apply the mixing methods of basic batters and doughs.

CLART 111 - Cost Analysis

1. Demonstrate the proper cashiering functions on a point of sale system.
2. Demonstrate the proper handling of receipts and of the cash drawers.
3. Perform opening and closing procedures on a point of sale system.
4. Design daily restaurant forms.
5. Demonstrate basic sanitation and safety in the restaurant industry.

CLART 112 - Purchasing/R and S

1. Outline and apply proper purchasing functions.
2. Perform proper storage of perishable and nonperishable product.
3. Perform proper receiving of perishable and nonperishable product.
4. Demonstrate the ability to work as a member of a team.
5. Apply basic preservation methods to perishable food items.

CLART 120 - Intermediate Baking

1. Demonstrate the ability to work as a member of a team.
2. Create and apply an array of fillings, glazes, icings, creams, and ganache.
3. Apply the principles of mise en place.
4. Demonstrate basic sanitation and safety in the restaurant industry.
5. Demonstrate accurate scaling of ingredients.
6. Prepare a variety of intermediate pastries, cakes, and cookies.

CLART 121 - Quantity Cooking Lab I

1. Apply principles of mise en place.
2. Demonstrate proper sanitation and safety in the restaurant industry.
3. Demonstrate proper ability to use appropriate cooking techniques/equipment for quantity cooking.
4. Demonstrate the ability to work as a member of a team.
5. Produce basic knife cuts.

CLART 122 - Food Preparation

1. Apply principles of mise en place.
2. Demonstrate proper sanitation and safety in the restaurant industry.
3. Demonstrate proper ability to use appropriate cooking techniques/equipment for prep.
4. Demonstrate the ability to work as a member of a team.
5. Produce basic knife cuts.

CLART 130 - Advanced Baking

1. Prepare a variety of cream-based fillings.
2. Explore chocolate tempering.
3. Design and create individual desserts from simple to complex.
4. Prepare a variety of entrements.
5. Demonstrate basic sanitation and safety in the restaurant industry.
6. Demonstrate the ability to work as a member of a team.
7. Apply the principles of mise en place.
8. Demonstrate accurate scaling of ingredients.

CLART 131 - Pantry Preparation I

1. Produce basic knife cuts.
2. Demonstrate proper safety and sanitation procedures in the hospitality industry.
3. Apply principles of mise en place.
4. Demonstrate ability to use appropriate cooking techniques/equipment for pantry.
5. Demonstrate the ability to work as a member of a team.

CLART 132 - Pantry II

1. Produce basic knife cuts.
2. Demonstrate proper sanitation and safety in the restaurant industry.
3. Apply principles of mise en place.
4. Demonstrate proper ability to use appropriate cooking techniques/equipment for the pantry station.
5. Demonstrate the ability to read and understand incoming tickets and respond to orders called.
6. Demonstrate the ability to work as a member of a team.

CLART 141 - Food Server I

1. Demonstrate basic sanitation and safety in the restaurant industry.
2. Apply principles of mise en place.
3. Perform bussing techniques using appropriate trays.
4. Demonstrate the ability to work as a member of a team.

CLART 142 - Food Server II

1. Apply proper mise en place for dining room.
2. Demonstrate the proper opening and closing of a restaurant.
3. Demonstrate basic operation of the P.O.S. system.
4. Demonstrate basic sanitation and safety in the restaurant industry.
5. Demonstrate proper sequence of service with the proper technique.

CLART 143 - Food Server III

1. Apply proper mise en place for a dining room.
2. Demonstrate the proper opening and closing of a restaurant.
3. Demonstrate identification of table and guest position numbers.
4. Demonstrate basic operation of the P.O.S. system.
5. Demonstrate basic sanitation and safety in the restaurant industry.
6. Demonstrate proper sequence of service with the proper technique.
7. Organize and implement a hands-on demonstration.
8. Demonstrate the ability to work as a member of a team.

CLART 151 - Quantity Cooking Lab II

1. Demonstrate basic sanitation and safety in the restaurant industry.
2. Apply principles of mise en place for a quick service line.
3. Apply proper cooking techniques for a quick service restaurant.
4. Demonstrate proper cooking technique in a stone oven.
5. Demonstrate the ability to work as a member of a team.

CLART 155 - Special Topics: Culinary Arts

1. Explore areas of interest to the culinary arts industry.

CLART 156 - Mobile Food Expediter

1. Demonstrate taking orders in a mobile food service setting using a POS (Point of Sale) system.
2. Apply learned skills to provide quality customer service.
3. Define upselling techniques in a mobile food service setting.
4. Communicate effectively with team to expedite orders.
5. Demonstrate proper safety and sanitation procedures in a mobile food service setting.

CLART 157 - Mobile Pantry Cook

1. Produce basic pantry items such as cold sauces and dressings.
2. Produce industry standard sandwiches and salads.
3. Demonstrate ability to work on a mobile food service line.
4. Demonstrate the ability to work as a member of a team.
5. Demonstrate proper safety and sanitation procedures in the kitchen and in a mobile food service setting.

CLART 158 - Mobile Prep Cook

1. Produce protein and vegetarian items for use on a food truck.
2. Demonstrate ability to portion and prepare items for next day’s service.
3. Demonstrate ability to use pars on a daily basis.
4. Demonstrate ability to use appropriate cooking techniques and equipment.
5. Apply principles of mise en place.
6. Demonstrate proper safety and sanitation procedures in the kitchen and in a mobile food service setting.

CLART 161 - Stocks, Soups, and Sauces I

1. Produce basic knife cuts.
2. Demonstrate basic sanitation and safety in the restaurant industry.
3. Apply principles of mise en place.
4. Describe and produce various stocks, soups, and sauces.
5. Demonstrate the ability to work as a member of a team.

CLART 162 - Stocks, Soups, and Sauces II

1. Demonstrate basic sanitation and safety in the restaurant industry.
2. Apply principles of mise en place.
3. Demonstrate the ability to direct production of stocks, soups, and sauces.
4. Demonstrate an understanding of the construction of sauces.
5. Demonstrate the ability to lead a team.

CLART 181 - Hot and Cold Sandwich Preparation

1. Demonstrate basic sanitation and safety in the restaurant industry.
2. Apply principles of mise en place on a quick service line.
3. Demonstrate ability to use appropriate cooking techniques/equipment for food preparation production.
4. Demonstrate the ability to work as a member of a team.

CLART 198 - Individual Project in Culinary Arts

1. Explore fields of interest in the culinary industry.
2. Develop specific concepts or material relevant to Culinary Arts.
3. Create a comprehensive activity which supplements the existing Culinary Arts courses.
4. Develop and complete a total project adhering to established procedures and due dates.

CLART 202 - Advanced Baking Theory

1. Describe and analyze a variety of cream-based fillings.
2. Define and describe chocolate and sugar work techniques.
3. Describe the methods for preparing frozen desserts.
4. Design and describe the creation and composition of individual desserts from simple to complex including decor.
5. Define and describe petit four and confectionery items.

CLART 205 - Restaurant Operations

1. Organize and implement an oral presentation.
2. Critique the feasibility of food service operation.
3. Generate a marketing plan for a food service operation.
4. Estimate a budget for a food service operation.

CLART 206 - Food Service Nutrition

1. Identify and examine nutrients required for human health.
2. Apply USDA guidelines for a healthy diet.
3. Interpret nutrition information on food labels.

CLART 207 - Food Service Sanitation

1. Identity and define organisms associated with food borne illnesses.
2. Explore current food safety issues including the causes of food borne illness outbreaks and how to avoid them.
3. Develop a HACCP (Hazardous Analysis Critical Control Point).
4. Identify Center for Disease Control’s five known risk factors in food service establishments.
5. Identify and analyze local and national food codes.

CLART 208 - Sustainable Food Service

1. Describe and analyze an understanding of waste management in the food services.
2. Demonstrate an understanding of the food production chain in our culture.
3. Discuss energy consumption involved with food production, distribution, and restaurant management.
4. Analyze the process of commercial fishery management and how it affects our food supply.

CLART 212 - Introduction to Hospitality Beverages

1. Explain the basic production process for fermentation.
2. Describe wines by grape, country, growing region, and production process.
3. Evaluate the relationship of beverages to food.
4. Identify levels of intoxication and methods to control excessive consumption by guests.

CLART 214 - Supervision

1. Demonstrate the ability to manage a small restaurant.
2. Demonstrate the ability to lead a team.
3. Organize and implement a hands-on demonstration.
4. Demonstrate basic sanitation and safety procedure in all food service outlets.
5. Apply proper mise en place.

CLART 224 - Food Preparation Lead

1. Apply proper mise en place.
2. Demonstrate ability to use appropriate cooking techniques/equipment for a prep station.
3. Produce basic knife cuts.
4. Demonstrate proper safety and sanitation procedures in the hospitality industry.
5. Demonstrate the ability to lead a team.
6. Generate a menu using industry language.

CLART 252 - Saute

1. Produce basic knife cuts.
2. Demonstrate proper sanitation and safety in the restaurant industry.
3. Apply proper mise en place.
4. Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
5. Demonstrate the ability to work as a member of a team.

CLART 253 - Saute Lead

1. Produce basic knife cuts.
2. Demonstrate proper sanitation and safety in the restaurant industry.
3. Apply principles of mise en place.
4. Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
5. Demonstrate the ability to lead a team and organize workflow on a working restaurant hotline.
6. Generate a menu using industry language.

CLART 254 - Mobile Line Cook

1. Demonstrate ability to cook a variety of foods in a mobile food service setting.
2. Produce industry standard food for service on the truck.
3. Define the duties and skills needed of a line cook in a mobile food service setting.
4. Demonstrate an ability to work on a mobile food service line.
5. Demonstrate the ability to work as a member of a team.

CLART 255 - Special Topics: Culinary Arts

1. Explore fields of interest in the culinary industry.

CLART 260 - Bread Production

1. Apply the principles of mise en place.
2. Demonstrate the ability to work as a member of a team.
3. Demonstrate proper safety and sanitation procedures in the restaurant industry.
4. Demonstrate accurate scaling of ingredients.
5. Demonstrate the ability to use appropriate bread-making equipment.

CLART 261 - Pastry and Dessert Preparation

1. Apply the proper principles of mise en place.
2. Demonstrate the ability to work as a member of a team.
3. Demonstrate proper safety and sanitation procedures in the restaurant industry.
4. Demonstrate accurate scaling of ingredients.
5. Explore basic mixing methods of baking and finishing products.
6. Design and create individual desserts from simple to complex.

CLART 280 - Specialty Baking

1. Demonstrate basic sanitation and safety in the restaurant industry.
2. Apply the principles of mise en place.
3. Apply refined finishing and piping techniques to custom cakes.
4. Temper chocolate consistently and produce a variety of chocolates and candies.
5. Create and utilize a variety of preferments to make artisan breads.
6. Prepare petit fours and pastries, emphasizing flavor, delicacy, and appearance.
7. Demonstrate the ability to work as a team member.
8. Demonstrate accurate scaling of ingredients.

CLART 290 - Pastry Chef

1. Demonstrate basic sanitation and safety in the restaurant industry.
2. Apply principles mise en place.
3. Utilize technical writing skills and industry standards in developing recipes for a bake shop.
4. Organize and implement a showpiece project.
5. Demonstrate the ability to work as a member of a team.
6. Demonstrate accurate scaling of ingredients.

CLART 291 - Maitre d’

1. Demonstrate basic operations on the POS system.
2. Demonstrate basic sanitation and safety in the restaurant industry.
3. Apply principles of mise en place for a dining room.
4. Market menu items to guests and subordinates.
5. Organize and implement daily tasks of dining room manager.
6. Organize and implement a hands on demonstration and oral presentation.
7. Demonstrate the ability to lead a team.

CLART 292 - Sous Chef I

1. Demonstrate proper sanitation and safety in the restaurant industry.
2. Apply proper mise en place.
3. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
4. Organize and implement a hands-on demonstration and oral presentation.
5. Demonstrate the ability to lead a team.
6. Demonstrate the ability to solve problems individually and in a team environment.

CLART 293 - Sous Chef II

1. Demonstrate proper sanitation and safety in the restaurant industry.
2. Apply proper mise en place.
3. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
4. Construct an artful and functional plating diagram.
5. Demonstrate the ability to lead a team through day to day restaurant operations.
6. Demonstrate the ability to solve problems individually and in a team environment.

CLART 294 - Sous Chef III

1. Demonstrate proper sanitation and safety in the restaurant industry.
2. Apply proper mise en place.
3. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
4. Organize and implement a hands-on demonstration and oral presentation.
5. Demonstrate the ability to lead a team.
6. Demonstrate the ability to solve problems individually and in a team environment.
7. Organize and implement a menu for a food service operation.

CLART 295 - Work Experience Seminar

1. Demonstrate the skills and knowledge necessary for job seeking and successful entry-level employment in industry.
2. Demonstrate ability to use on-campus resources and/or Internet based resources to search for jobs and update resumes.
3. Attend networking and/or industry-specific career events held on campus.

CLART 296 - Supervised Work Experience

1. Obtain and show successful work experience in the food service industry.

CLART 298 - Individual Project in Culinary Arts

1. Develop specific concepts or material relevant to Culinary Arts.
2. Create a comprehensive activity which supplements the existing Culinary Arts courses.
3. Implement and complete a total project adhering to established procedures and due dates.

DANCE 130 - Salsa Dance Styles

1. Define and apply vocabulary that is specific to salsa dancing and the cultural customs surrounding it.
2. Demonstrate and perform the basic step patterns of the salsa in all directions while maintaining balance and styling.
3. Demonstrate and perform leading and following techniques, foot and body style, spiral, pivot and spin technique, and independent foot syncopation techniques.

DANCE 135 - Swing Dance

1. Define and apply vocabulary that is specific to East and West Coast swing dancing and the historical and cultural customs surrounding it.
2. Demonstrate and perform the basic step patterns of swing dancing in 6 and 8 count rhythms while maintaining balance and styling.
3. Demonstrate and perform leading and following techniques, foot and body style, rotation, spin and pivot technique, and independent foot syncopation techniques.

DANCE 140 - Latin Dance Styles

1. Define and apply vocabulary that is specific to Latin dancing and the cultural customs surrounding it.
2. Demonstrate and perform the basic step patterns of the Cha Cha and Rumba while maintaining balance and styling.
3. Demonstrate and perform leading and following techniques, foot and body style, pivot and spin technique, and independent foot syncopation techniques.
4. Create and develop amalgamations to the Cha Cha and Rumba.

DANCE 145 - Ballroom Dance

1. Define and apply vocabulary that is specific to ballroom dancing and the cultural customs surrounding it.
2. Demonstrate and perform the basic step patterns of the Waltz and Foxtrot dance styles while maintaining balance and styling.
3. Demonstrate and perform leading and following techniques, foot and body style, turning and spin technique, and rotation techniques.
4. Analyze and discuss the development of the Waltz and Foxtrot dance styles.

DANCE 150 - Introduction to Social Dance Styles

1. Define and apply vocabulary that is specific to social partnership dancing.
2. Research and discuss the development of social partnership dancing and the cultural customs that influence this style of dance.
3. Demonstrate and perform the basic steps and patterns in all directions for five dances.
4. Demonstrate and perform leading and following techniques, foot and body style, turns and spin technique, and independent foot syncopation techniques.

DRMA& 101 - Introduction to Theater

1. Demonstrate knowledge of basic elements of theater.
2. Demonstrate knowledge of standard acting methods.
3. Demonstrate ability to apply knowledge of skills to perform limited projects.
4. Demonstrate in writing an understanding of specific elements of theater and basic acting techniques.

DIVST 100 - Introduction to Diversity Studies:CD

1. Define the characteristics and social patterns of diversity and pluralism.
2. Explain, analyze and apply major perspectives, theories, and concepts in diversity studies.
3. Define how identity is culturally constructed.
4. Demonstrate an understanding of the historical concepts of race, gender,class, power, privilege, and oppression in the United States.
5. Describe cultural identity and the way it shapes the perception of self and others.
6. Identify and assess empirical research findings to critically analyze issues related to diversity.

DIVST 110 - Animals in Human Society:CD

1. Develop historical perspectives regarding commonalities between speciesism, racism, sexism, and other forms of discriminatory behavior.
2. Compare the moral status of animals in the ancient world with historical developments in the West.
3. Examine the ways in which non-human animals suffer and are exploited for pleasure, amusement, and convenience.
4. Assess why animals matter and what is their contribution to social welfare.
5. Examine animal abuse, remedies, and animal service organizations.
6. Consider the relative merits of animal research, regulatory committees, and modern alternatives which abolish the use of animals altogether.
7. Identify current employment opportunities in the HAS (Human-Animal Studies) field and the appropriate course of study necessary for career preparation.
8. Analyze the broad range of implications associated with veganism in terms of the environment, social justice, global health standards, and compassion for animals.
9. Explore recent research arising from animal property law and alternative forms of legal classification and ownership.
10. Examine forms of social activism and political movements such as those embodied by The Humane Party (2009).
11. Consider cultural differences and environments in selected countries and how these impact the treatment and roles of animals in daily life.
12. Apply knowledge, awareness, and/or skills to identify and analyze issues related to diversity.

DIVST 115 - The Sociology of Gender:CD

1. Be able to apply micro and macro level theories (including symbolic interaction, labeling theory, conflict theory, structural functionalism) to gender roles.
2. Acquire a basic knowledge of current empirical research findings regarding gender roles.
3. Better understand basic societal structures and processes .
4. Analyze the construction of gender roles in their own lives .
5. Gain proficiency and confidence in their ability to sociologically analyze (through writing) social phenomena.
6. Gain knowledge of the range of cross-cultural variations in gender roles.
7. See how gender, race and class are integrated social forces.
8. Identify and articulate their personal values relevant to gender roles.

DIVST 117 - African-American History to 1865:CD

1. Identify seminal events, movements, and institutions in European history during the period between the late Middle Ages and the end of the Napoleonic Wars, along with the key figures, groups, and ideas that contributed to their creation and development.
2. Compare/contrast the philosophies, issues, and actions of different geographic regions, time periods, religions, races, and/or social status.
3. Examine and evaluate historical information/arguments from different source forms.
4. Express their findings in formal/informal writing, classroom discussion, online discussion, research projects, and/or oral presentation.
5. Apply knowledge, awareness, and/or skills to identify and analyze issues related to diversity.

DIVST 118 - African-American History from 1865-1945:CD

1. Identify seminal events, movements, and institutions in European history during the period between the end of the Napoleonic Wars until the present, along with the key figures, groups, and ideas that contributed to their creation and development.
2. Compare/contrast the philosophies, issues, and actions of different geographic regions, time periods, religions, races, and/or social status.
3. Examine and evaluate historical information/arguments from different source forms.
4. Express their findings in formal/informal writing, classroom discussion, online discussion, research projects, and/or oral presentation.
5. Apply knowledge, awareness, and/or skills to identify and analyze issues related to diversity.

DIVST 119 - African-American History from 1945:CD

1. Identify seminal events, movements, and institutions in African-American history after World War II, along with the key figures, groups, and ideas that contributed to their creation and development.
2. Compare/contrast the philosophies, issues, and actions of different African-Americans from different regions, time periods, and/or social status.
3. Compare/contrast the experiences of African-Americans with those of other diverse populations.
4. Examine and evaluate historical information/arguments from different source forms.
5. Express their findings in formal/informal writing, classroom discussion, online discussion, research projects, and/or oral presentation.
6. Apply knowledge, awareness, and/or skills to identify and analyze issues related to diversity.