Course Descriptions and Objectives

CIT 105 - Structural Trades

1. Analyze and describe the correct sequence of the framing process for a typical residential project. [ACT]
2. Discuss and demonstrate how to read rules, measure lengths and perform calculations in U.S. standard units per construction trades practice. [REASON]
3. Investigate how to use justified framing or advance framing techniques to increase energy efficiency and explain why these methods make the building more efficient. [ACT]
4. Describe and discuss safety issues related to residential framing projects. [COMMUNICATE]
5. Build and demonstrate framing techniques including plumbing walls, assembling wall sections, plate layout, using a skill saw, pneumatic nailer, hand nailing, cutting a rafter and stair jack. [ACT]

CIT 106 - Electrical, Plumbing, and HVAC Trades

1. Analyze and describe how a basic wiring system works and is installed in a residential project to National Electrical Code (NEC) specifications. [REASON]
2. Analyze and describe how a basic plumbing system works and is installed in a residential project to industry specifications. [REASON]
3. Analyze and describe how the drain, waste and vent systems work and are installed in a residential project, and what basic code requirements govern the typical installation. [REASON]
4. Analyze the skills and aptitudes necessary to become a successful residential electrician or plumber. [EXPLORE]
5. Continuously demonstrate safe worker practices in all lab work. [COMMUNICATE]
6. Demonstrate how to cut, clean, solder and test copper tubing per industry standards. [ACT]
7. Cut, expand, fit and test PEX tubing per industry standards. [ACT]
8. Cut, fit, typical sheet metal ducting and seal per industry standards. [ACT]
9. Analyze how increased energy efficiency alters the standards and details of typical mechanical sub contractor installations per Built Green guidelines. [EXPLORE]

CIT 109 - Finishes

1. Demonstrate air-sealing houses at the insulation stage. [ACT]
2. Install typical batt insulation to higher than industry standard, or to a Built Green standard, based on the ICC. [REASON]
3. Implement additional drywall installation techniques to meet an ADA or airtight drywall approach for increased home performance. [EXPLORE]
4. Evaluate appropriate finishes for interior use in a TSFRS (typical single-family residential structure). [REASON]
5. Explore preventative measures for on-the-job injury, illness and Cumulative Trauma Disorders (CTDs) per federal, state and industry standards. [COMMUNICATE]
6. Analyze the skills and aptitudes necessary to become a successful residential finish carpenter. [EXPLORE]
7. Analyze safe worker practices in all lab work. [COMMUNICATE]
8. Evaluate how material choices for both interior and exterior finishes affect a home’s green performance (safety, comfort, durability and energy efficiency). [REASON]

CIT 110 - Energy Efficiency Technician

1. Set up, run and use the results of a blower door test to evaluate a building’s air tightness. [REASON]
2. Set up, run and use a blower door/manometer to test and evaluate combustion appliance zones, actual performance on ventilation fans and a forced air system’s ductwork for relative air tightness. [REASON]
3. Use an infrared camera to locate a building’s air exfiltration and verify insulation effectiveness. [REASON]
4. Analyze and compute a safe level of building air tightness based on industry standards. [REASON]
5. Inspect, test and evaluate a combustion appliance and conduct a combustion appliance zone worst case test. [REASON]
6. Write up a typical energy auditor’s test report. [COMMUNICATE]

CIT 120 - Flagging

1. Discuss how flagging provides safe passage for traffic through work areas. [REASON]
2. Identify proper equipment needed for flagging. [REASON]
3. Demonstrate stop/slow paddle and flag skills. [REASON]
4. Discuss major safety issues of flagging. [EXPLORE]
5. Design a safety zone plan. [REASON]
6. Demonstrate stop/slow paddle and flag skills. [REASON]

CIT 155 - Special Topics

1. Demonstrate the learning outcomes of the specific course that is being offered related to the Construction Industry Trades.

CIT 198 - Construction Industry Training Work Experience

 

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

1. Develop an understanding of workplace issues such as employer expectations, interpersonal skills, professional and ethical attitudes, the work environment and performance objectives. [EXPLORE]
2. Explore and assess needed skills for future employability. [ACT]
3. Consider the value of the performance review process. [COMMUNICATE]

CONST 100 - Computers in Construction

1. Demonstrate an ability to use the common computer hardware and software systems found in construction business settings. [REASON]
2. Create common construction documents in Word. [REASON]
3. Create an Excel worksheet. [REASON]
4. Demonstrate the use of formulas, functions and formatting in Excel. [REASON]
5. Create and utilize commonly used construction spreadsheets, estimate sheets, logs, recap and quantity sheets. [REASON]
6. Utilize web based plan centers and web based data bases. [REASON]

CONST 141 - Architectural Blueprint Reading I

1. Describe and explain how complex plan sets are organized. [REASON]
2. Define typical construction symbols, line types, and terminology. [REASON]
3. Identify typical contract documents and describe their function. [COMMUNICATE]
4. Identify and describe the components of an exterior wall section. [REASON]
5. Identify and describe the components of site plans. [REASON]
6. Identify and describe the components of civil plans. [REASON]
7. Describe the special characteristics of commercial plans and explain how to read and interpret them. [REASON]

CONST 145 - Introduction to Surveying

1. Calculate areas and volumes using plane geometry. [REASON]
2. Calculate elevation of given points using algebra and arithmetic. [REASON]
3. Determine the elevation of given points using surveying equipment. [REASON]
4. Calculate angles and distances using trigonometry. [REASON]
5. Calculate and layout construction features using trigonometry and surveying equipment. [REASON]
6. Demonstrate ability to create and interpret topographical maps. [REASON]
7. Demonstrate ability to read and understand legal description of property, easements, and legal restrictions that run with the land. [REASON]
8. Determine the quantity of earth to be excavated. [REASON]

CONST 155 - Special Topics

1. Demonstrate course-specific objectives determined by instructor. [EXPLORE]

CONST 160 - Materials and Methods

1. Describe how construction documents are created and how they evolve. [COMMUNICATE]
2. Describe commonly used specification formats. [COMMUNICATE]
3. Describe the function of specifications, addenda, modifications, alternates, substitutions, and submittals. [REASON]
4. Describe properties of common construction materials including soils, concrete, wood and steel. [REASON]
5. Describe common earth retaining systems, foundations, structural frames and exterior shells. [REASON]
6. Research and report on material characteristics and system designs as necessary to effectively estimate costs, develop scopes of work, and perform quality control in the field. [REASON]

CONST 165 - Erosion Control

1. Conduct organized observations of erosion control issues at actual job sites. [REASON]
2. Collect and analyze data that will be used to prepare a Storm Water Pollution Prevention Plan. [REASON]
3. Identify and select site specific erosion control techniques. [REASON]

CONST 177 - Structural Concrete I

1. Identify concrete types and their applications. [REASON]
2. Identify and distinguish the proper methods of handling, placing, finishing, curing and testing from those practices that result in inferior concrete. [REASON]
3. List the proper concrete management and inspection techniques for quality concrete construction. [REASON]
4. Define common terminology found in the concrete construction field. [COMMUNICATE]
5. Work as a member of a small group to research a method of concrete construction. [ACT]
6. Work as a member of a small group to give a presentation on a method of concrete construction. [ACT]

CONST 180 - Mechanical Codes

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

CONST 181 - Plumbing Codes

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

CONST 185 - Civil Construction

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

CONST 200 - Basic Estimating

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

CONST 201 - Commercial Estimating

CONST 202 - Online Plan Center

1. Successfully navigate within the BXWA website. [REASON]
2. Demonstrate how to locate the bid documents that are used in CONST 200. [REASON]
3. Demonstrate how to set scale and perform quantity take off exercises with the digitizer. [COMMUNICATE]
4. Demonstrate how to use a data base and Excel spreadsheet to perform a complete estimate. [COMMUNICATE]

CONST 220 - Scope and Quality Standards

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

CONST 230 - Project Planning and Scheduling

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

CONST 241 - AutoCAD for Construction

Generate and modify Architectural drawings in AutoCAD using

1. Drawing Toolbar commands. [REASON]
2. Modify Toolbar commands. [REASON]
3. Layers Toolbar commands. [REASON]
4. Dimension Toolbar commands. [REASON]
5. Status Bar commands. [REASON]
6. Standard Toolbar commands. [REASON]
7. Pop-down menus. [REASON]

CONST 250 - Safety and Accident Prevention

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

CONST 251 - Safety Plan Administration

1. Describe the liability issues associated with injuries and citations on multi-employer job sites. [REASON]
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. [REASON]
3. Describe techniques used to develop a site-specific focus in a safety plan. [REASON]
4. Critique a safety plan with respect to the “affirmative defense” elements. [REASON]
5. Evaluate insurance coverage and insurance certificates. [REASON]

CONST 260 - Project Management

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

CONST 266 - Advanced Computers for Construction

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

CONST 270 - Structural Design I

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

CONST 280 - Building Codes I

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

CONST 281 - Building Codes II, Interpretation

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

CONST 282 - Building Codes III, Inspection

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

CONST 292 - Co-op Work Seminar

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

CONST 293 - Co-op Work Experience

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

CONST 299 - Special Projects

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

COPSY 101 - Personality and Communication

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

COPSY 117 - Love and Power

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

COPSY 118 - The Personality Effect

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

COPSY 123 - Increasing Happiness

1. Assess mood and life satisfaction using self-assessment techniques. [EXPLORE]
2. Describe basic theory underlying Positive Psychology and cognitive psychology application. [REASON]
3. Identify and describe characteristics of happiness and unhappiness. [COMMUNICATE]
4. Demonstrate use of techniques that enhance positive emotions and life satisfaction. [ACT]

COPSY 155 - Special Topics

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

COPSY 255 - Special Topics

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

CLART 100 - Culinary Arts Orientation

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

CLART 101 - Principles of Cooking

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

CLART 102 - Beginning Baking Theory

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

CLART 103 - Procurement

1. Identify purchasing guidelines for food. [REASON]
2. Analyze and compare purchasing techniques. [REASON]
3. Explain the vendor selection process. [COMMUNICATE]
4. Explain the common and proper receiving and storage practices in the Hospitality Industry. [COMMUNICATE]
5. Describe how relevant local and world issues affect the Hospitality Industry. [ACT]

CLART 105 - Introduction to Catering

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

CLART 110 - Beginning Baking

1. Demonstrate the ability to work as a member of a team. [ACT]
2. Prepare a variety of finished breakfast pastries. [REASON]
3. Apply the principle of mise en place for a bake shop. [REASON]
4. Demonstrate the proper use a pastry bag. [ACT]
5. Prepare the seven types of cookies. [REASON]
6. Prepare a variety of yeasted breads. [REASON]
7. Prepare sponges and doughs from a levain starters. [REASON]

CLART 111 - Cost Analysis

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

CLART 112 - Purchasing/R and S

1. Outline and apply proper purchasing functions. [REASON]
2. Perform proper storage of perishable and non-perishable product. [REASON]
3. Perform proper receiving of perishable and non-perishable product. [COMMUNICATE]
4. Demonstrate the ability to work as a member of a team. [ACT]

CLART 120 - Intermediate Baking

1. Demonstrate the ability to work as a member of a team. [ACT]
2. Prepare a variety of European pastries using the lamination method. [REASON]
3. Produce pastry shells that feature American and European presentations. [ACT]
4. Create and apply an array of fillings, glaze, icings, creams, and ganache. [REASON]
5. Prepare a variety of classic and nouveau style cakes. [REASON]
6. Demonstrate the proper use a pastry bag. [ACT]
7. Demonstrate an awareness of correct baking procedures and terminology. [REASON]
8. Utilize procurement and mise en place procedures with scheduling in planning/preparing products where many components are required. [REASON]
9. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]

CLART 121 - Quantity Cooking Lab I

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

CLART 122 - Food Preparation

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

CLART 130 - Advanced Baking

1. Demonstrate a variety of cake decorating skills. [REASON]
2. Prepare a variety of creamy mixtures. [REASON]
3. Utilize fruits to create compotes, coulis, decor and confectionery. [REASON]
4. Produce frozen desserts. [REASON]
5. Demonstrate the ability to temper chocolate. [ACT]
6. Utilize sugar syrups in product and decor. [REASON]
7. Design and implement compelling individual desserts from simple to complex. [REASON]
8. Demonstrate the ability to lead a team. [REASON]

CLART 131 - Pantry Preparation I

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

CLART 132 - Pantry II

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

CLART 141 - Food Server I

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

CLART 142 - Food Server II

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

CLART 143 - Food Server III

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

CLART 151 - Quantity Cooking Lab II

1. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
2. Apply principles of mise en place for a quick service line. [REASON]
3. Apply proper cooking techniques for a quick service restaurant. [REASON]
4. Demonstrate proper cooking technique in stone oven. [REASON]
5. Demonstrate the ability to work as a member of a team. [ACT]
6. Assess work flow and assign tasks. [COMMUNICATE]

CLART 155 - Special Topics

1. Explore areas of interest to the culinary arts industry. [EXPLORE]

CLART 161 - Stocks, Soups, and Sauces I

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

CLART 162 - Stocks, Soups, and Sauces II

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

CLART 181 - Hot and Cold Sandwich Preparation

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

CLART 198 - Individual Project in Culinary Arts

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

CLART 202 - Intermediate Baking Theory

1. Describe and analyze a variety of creamy mixtures. [REASON]
2. Define and describe confectionery preparations. [REASON]
3. Describe the methods for preparing frozen desserts. [REASON]
4. Design and describe the creation and composition of individual desserts from simple to complex including decor. [REASON]
   

CLART 205 - Restaurant Operations

1. Organize and implement an oral presentation. [REASON]
2. Critique the feasibility of food service operation. [REASON]
3. Generate a marketing plan for a food service operation. [REASON]
4. Discuss control systems for a food service operation. [REASON]
5. Estimate a budget for a food service operation. [REASON]

CLART 206 - Food Service Nutrition

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

CLART 207 - Food Service Sanitation

1. Identity and define organisms associated with food borne illnesses. [REASON]
2. Explore current food safety issues including the causes of food borne illness outbreaks and how to avoid them. [REASON]
3. Develop a HACCP (Hazardous Analysis Critical Control Point. [REASON]
4. Identify Center for Disease Controls 5 Known Risk Factors in Food Service Establishments. [REASON]
5. Identify and analyze local and national food codes. [REASON]

CLART 208 - Sustainable Foodservice

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

CLART 212 - Introduction to Hospitality Beverages

1. Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages. [REASON]
2. Explain the basic production process for fermentation. [REASON]
3. Describe wines by grape, country, growing region and production process. [REASON]
4. Evaluate the relationship of beverages to food. [REASON]
5. Identify levels of intoxication and methods to control excessive consumption by guests. [REASON]

CLART 214 - Supervision

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

CLART 224 - Food Preparation Lead

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

CLART 252 - Sauté Production

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

CLART 253 - Sauté Production Lead

1. Produce basic knife cuts. [REASON]
2. Demonstrate proper sanitation and safety in the restaurant industry. [REASON]
3. Apply principles of mise en place. [REASON]
4. Demonstrate proper ability to use appropriate cooking techniques/equipment in an a la minute environment. [REASON]
5. Demonstrate the ability to read and understand incoming tickets and respond to orders. [COMMUNICATE]
6. Demonstrate the ability to lead a team. [ACT]

CLART 255 - Special Topics

1. Explore fields of interest in the culinary industry. [REASON]

CLART 260 - Bread Production

1. Apply the principles of mise en place. [REASON]
2. Demonstrate the ability to work as a member of a team. [ACT]
3. Demonstrate proper safety and sanitation procedures in the hospitality. [REASON]
4. Demonstrate accuracy in measuring techniques for bread recipes. [REASON]
5. Demonstrate the ability to use appropriate bread-making equipment. [REASON]

CLART 261 - Pastry and Dessert Preparation

1. Proper principles of mise en place. [REASON]
2. Demonstrate the ability to use appropriate pastry and dessert techniques. [REASON]
3. Demonstrate the ability to work as a member of a team. [ACT]
4. Demonstrate proper safety and sanitation procedures in the hospitality industry. [REASON]
5. Demonstrate accuracy in measuring and portioning ingredients for basic pastry recipes. [REASON]

CLART 280 - Specialty Baking

1. Demonstrate basic sanitation and safety in the restaurant industry. [REASON]
2. Apply the principles of mise en place. [REASON]
3. Demonstrate advanced skill in the preparation of artisan breads. [REASON]
4. Apply refined finishing and piping techniques to custom cakes. [REASON]
5. Prepare miniature desserts and pastries. [REASON]
6. Create and display a line of specialty products. [REASON]

CLART 290 - Pastry Chef

1. Demonstrate basic sanitation and safety in the restaurant industry. [ACT]
2. Apply proper mise en place. [REASON]
3. Apply the principles of product production and flow for a bake shop. [REASON]
4. Utilize technical writing skills and industry standards in developing recipes for a bake shop. [REASON]
5. Apply knowledge of bakery operations including sustainable food practices. [ACT]
6. Prepare a specification for bake shop product. [REASON]

CLART 291 - Maître d’

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

CLART 292 - Sous Chef I

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

CLART 293 - Sous Chef II

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

CLART 294 - Sous Chef III

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

CLART 295 - Work Experience Seminar

1. Demonstrate the skills and knowledge necessary for job seeking and successful entry-level employment in industry. [REASON]
2. Demonstrate ability to use on-campus resources and/or Internet based resources to search for jobs and update resumes. [REASON]
3. Interview local industry professional regarding industry trends and hiring practices and present written findings. [EXPLORE]
4. Attend networking and/or industry-specific career events held on campus. [EXPLORE]

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. [REASON]
2. Create a comprehensive activity which supplements the existing Culinary Arts courses. [REASON]
3. Implement and complete a total project adhering to established procedures and due dates. [REASON]

DANCE 130 - Salsa Dance Styles

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

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. [COMMUNICATE]
2. Demonstrate and perform the basic step patterns of swing dancing in 6 and 8 count rhythms while maintaining balance and styling. [COMMUNICATE]
3. Demonstrate and perform leading and following techniques, foot and body style, rotation, spin and pivot technique, and independent foot syncopation techniques. [COMMUNICATE]

DANCE 140 - Latin Dance Styles

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

DANCE 145 - Ballroom Dance

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

DANCE 150 - Introduction to Social Dance Styles

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

DRMA& 101 - Introduction to Theater: CD

DRMA 110 - Introduction to Technical Theatre

DRMA 147 - Voice and Diction for the Theatre

DRMA 150 - Introduction to Acting and Improvisation

DRMA 151 - Acting: Realism I

DRMA 152 - Acting: Style I

DRMA 153 - Acting: 20/21 Centuries I

DRMA 155 - Special Topics

DRMA 178 - Theatre Production

DRMA 188 - Instructional Assistant in Theatre Production