Official School Catalog - Lincoln Tech
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2019-2020
Official School Catalog
Volume X
Revised, January 2019
At the time of publication, ever y effort was made to assure that this catalog
contains accurate information. Please refer to the catalog addendum for any
changes or revisions that have occurred since the catalog was published.
NEW BRITAIN SHELTON
Main Campus Branch Campus Of New Britain
LINCOLN TECHNICAL INSTITUTE LINCOLN TECHNICAL INSTITUTE
200 JOHN DOWNEY DRIVE 8 PROGRESS DRIVE
NEW BRITAIN, CT 06051 SHELTON, CT 06484
(860) 225‑8641 (203) 929‑0592
www.lincolntech.edu
“An Equal Opportunity Facility”
This catalog is certified as true and correct in content and policy.
Karla Dzwonkowski Dr. Susan G. Naples
CA MPUS PR ESIDEN T CA MPUS PR ESIDEN T
N E W BR I TA I N C A M P U S S H E LT O N C A M P U S
Unless other wise captioned, the photographs contained in this catalog were purchased from
any of several reputable stock photo companies with which we have a license agreement.
A ll photos containing equipment depict the k inds and t y pes found in industr y.
2019-2020
Official School Catalog
Volume X
Revised, January 2019
Table of Contents
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Our Mission . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Educational Philosophy . . . . . . . . . . . . . . . . . . . . . . 4
A Letter from the President & CEO . . . . . . . . . . . . . . . . 5
CAREER PROGRAMS . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Air Conditioning, Refrigeration, and Heating Technology . . . 7
Culinary Arts & Food Services . . . . . . . . . . . . . . . . . . . 8
Electrical & Renewable Energy Technology . . . . . . . . . . . 9
International Baking and Pastry . . . . . . . . . . . . . . . . . . 10
Medical Assistant . . . . . . . . . . . . . . . . . . . . . . . . . 11
Patient Care Associate . . . . . . . . . . . . . . . . . . . . . . 12
Practical Nursing . . . . . . . . . . . . . . . . . . . . . . . . . 13
Course Descriptions . . . . . . . . . . . . . . . . . . . . . . . . 14
GENERAL INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . 21
Accreditation . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Approvals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Veterans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Statement of Ownership . . . . . . . . . . . . . . . . . . . . . 22
Notice to Students . . . . . . . . . . . . . . . . . . . . . . . . 22
Compliance with City, State, and Federal Regulations . . . . . 22 Consultation and Tutoring . . . . . . . . . . . . . . . . . . . . 35
Harassment Policy . . . . . . . . . . . . . . . . . . . . . . . . . 22 Student Advising . . . . . . . . . . . . . . . . . . . . . . . . . 35
ADMISSIONS POLICIES . . . . . . . . . . . . . . . . . . . . . . . . . 24 Americans with Disabilities Act (ADA) Policy . . . . . . . . . . 35
Admission Requirements . . . . . . . . . . . . . . . . . . . . . 25 Course and Academic Measurement . . . . . . . . . . . . . . 36
Admission Requirements – Practical Nursing . . . . . . . . . . 25 Grading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Important Disclosures Regarding the Satisfactory Academic Progress (SAP) . . . . . . . . . . . . . . 36
Practical Nursing Program . . . . . . . . . . . . . . . . . . . 25 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Orientation . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Satisfactory Academic Progress – Practical Nursing . . . . . 37
Introductory Period of Enrollment . . . . . . . . . . . . . . . 26 Qualitative Measure of Progress
FINANCIAL INFORMATION . . . . . . . . . . . . . . . . . . . . . . . 27 (Grade Point Average) . . . . . . . . . . . . . . . . . . . . 37
Financial Aid Programs . . . . . . . . . . . . . . . . . . . . . . 28 Quantitative Measures of Progress
Scholarships . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 (Pace of Progression and Maximum Time Frame) . . . . . 37
Tuition and Fees . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Evaluation Period . . . . . . . . . . . . . . . . . . . . . . . 37
Educational Equipment . . . . . . . . . . . . . . . . . . . . . . 28 Failure to Meet Standards . . . . . . . . . . . . . . . . . . . 37
Connecticut Cancellation & Refund Policy . . . . . . . . . . . 28 Appeals and Probation . . . . . . . . . . . . . . . . . . . . 38
The Refund Process . . . . . . . . . . . . . . . . . . . . . . . . 29 Notification of Status and Appeal Results . . . . . . . . . . 38
GENERAL STUDENT INFORMATION . . . . . . . . . . . . . . . . . 30 Reinstatement . . . . . . . . . . . . . . . . . . . . . . . . . 38
Office Hours . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Treatment of Grades and Credits . . . . . . . . . . . . . . . 38
Career Services . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Transcripts (Progress Records) . . . . . . . . . . . . . . . . . . 39
Student Services . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Transfer Credits . . . . . . . . . . . . . . . . . . . . . . . . . . 39
School Calendar . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Externship Requirements . . . . . . . . . . . . . . . . . . . . . 40
School Closing . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Withdrawals and Incomplete Grades . . . . . . . . . . . . . . 40
Student Complaint/Grievance Procedure . . . . . . . . . . . . 31 Course Repeats . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Visitor Policy . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Grade Appeal Policy . . . . . . . . . . . . . . . . . . . . . . . 40
Student Dress Code . . . . . . . . . . . . . . . . . . . . . . . . 31 Leave of Absence . . . . . . . . . . . . . . . . . . . . . . . . . 40
Official Student Communication . . . . . . . . . . . . . . . . 32 Re-entrance . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
ACADEMIC INFORMATION . . . . . . . . . . . . . . . . . . . . . . . 33 Graduation Requirements . . . . . . . . . . . . . . . . . . . . 41
Class Schedules . . . . . . . . . . . . . . . . . . . . . . . . . . 34 CAMPUSES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Certificate and Diploma Programs . . . . . . . . . . . . . . . . 34 Campus Information – New Britain . . . . . . . . . . . . . . . . 43
Student Conduct . . . . . . . . . . . . . . . . . . . . . . . . . 34 Campus Information – Shelton . . . . . . . . . . . . . . . . . . 43
Attendance (Non-Nursing) . . . . . . . . . . . . . . . . . . . . 35 Administration and Faculty . . . . . . . . . . . . . . Addendum
Attendance Policy – Practical Nursing . . . . . . . . . . . . . . 35 Schedule of Fees . . . . . . . . . . . . . . . . . . . . Addendum
Make-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Academic Calendar . . . . . . . . . . . . . . . . . . . Addendum
2
Introduction
Our Mission . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
History . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Educational Philosophy . . . . . . . . . . . . . . . . . . . . . . 4
A Letter from the President & CEO . . . . . . . . . . . . . . . . 5
3
Introduction
At LTI, you can get on the path of quality service and commitment. LTI strategic plan for our institute(s) and its
to a great career quickly. offers graduates viable career options by parent corporation, Lincoln Educational
Lincoln Technical Institute training providing quality educational programs Services (LESC), and the perception of
begins on a level the students can based on employer driven requirements. the institute(s) to prospective students and
confidently handle. Our goal is to provide a skilled and employers in Connecticut.
All of our programs begin with the knowledgeable faculty dedicated to the Lincoln Educational Services Corporation
basics, allowing any person not previously professional development of each student. is a leading provider of diversified career-
exposed to the area of study to confidently Through these efforts, our students
oriented postsecondary education. Lincoln
enroll and begin training. Each course will achieve the knowledge and
offers recent high school graduates and
provides students with theory and experience needed for their future
working environment. working adults degree and diploma
procedures for proper diagnosis and service programs in five principal areas of study:
in their field of study. Our comprehensive At LTI our goal is to remain on the
forefront of emerging technology. This is health sciences, automotive technology,
training is the next natural step for the
accomplished by supporting continuing skilled trades, hospitality services and
student graduating from high school. Stated
simply, teaching skills to the unskilled, education and training for graduates, staff business and information technology.
refining skills of the semi-skilled, and and faculty; thereby providing skilled Lincoln has provided the workforce with
helping them find employment in the professionals to meet the needs of the skilled technicians since its inception in
industry is the overall objective of LTI. technologically changing world and fostering 1946. Lincoln currently operates over 20
This LTI preparation, which includes the desire for life-long learning. campuses in 14 states under 3 brands:
career workshops, as well as technical Lincoln College of Technology, Lincoln
instruction, assists our students to find jobs History Technical Institute, and Euphoria Institute
in their chosen career. New England Technical Institute of of Beauty Arts and Sciences.
Although LTI offers no guarantee of Connecticut was established in 1940. The
employment, considerable effort is put school was originally located in Hartford Educational Philosophy
forth to give students the interpersonal until September 1968, when it relocated to Lincoln Technical Institute prepares each
skills needed to secure positions in today’s New Britain. Several additional training
student to meet the day-to-day challenges
challenging fields. In addition, our Career programs have been added since that time.
Services office works with our students of an ever-changing world. At LTI, this is
Electrical training programs were added in
in making industry contacts as well as 1990. In 1996, Medical Assistant training achieved through a series of lectures and
periodically bringing employers into the programs were added. In 1997 the School demonstrations, providing the student with
school for published career days. established the Hamden Campus (which the knowledge to perform each task. A
LTI is constantly in contact with has since then merged with our Shelton and comprehensive hands-on laboratory exercise
industry to advise them of students and New Britain campuses in July 2014), and on technical trainers allows the student to
graduates available for employment. 1998 marked the addition of our Practical practice newly learned skills. Hands-on
Our instructors and staff assist our Nursing program. In 2003, the Shelton practical exercises on real-world equipment
graduates in obtaining successful careers campus was established and now offers allows the student to experience tasks
by helping them acquire and prepare for Culinary Arts, Electrical, Medical Assistant performed in the workplace. Although
employment interviews. and Practical Nursing programs. not all classes will have the same amount
In January 2005, New England of hands-on exercises, each class has the
Our Mission Technical Institute was purchased by appropriate amount for the skills taught.
Lincoln Technical Institute is dedicated Lincoln Technical Institute, Inc., a wholly Classroom instruction will lead to “hands-
to educating and training students to owned subsidiary of Lincoln Educational on” teaching and learning to apply the
achieve proficiency through a skills first Services Corporation.
knowledge learned in the classroom.
curriculum. The mission of this institution In 2006, New England Technical
Lincoln Technical Institute is proud of
is to offer the best educational and training Institute started the application process
programs to enable graduates to take to to change their name to more accurately its many graduates who have taken their
the marketplace the highest possible level reflect the corporation name, Lincoln place in the industry for which they were
of job knowledge and skills enabling them Technical Institute, Inc., and received trained, and will continue to exercise its
to accomplish worthwhile career goals and approval to change their name to Lincoln leadership role in training persons for
realize self-esteem. Technical Institute effective January 1, marketable skills by constantly revising and
To accomplish these objectives, Lincoln 2007. The reasons for the change are the updating programs as technological change
Technical Institute upholds a high standard result of goals established in the long-range occurs in the industry.
4
Introduction
A Letter from the President & CEO
We believe education and training increase In addition to careful and detailed
your self-esteem and enable you to work in a instruction, faculty, staff and administration
rewarding and satisfying career. In order to provide ongoing support and encouragement.
achieve our high educational standards, we You gain skills and confidence at LTI, so you
carefully select qualified instructors that can achieve success here and in other areas
offer competency and experience, as well as a of your life.
caring commitment to each student’s success. It is our desire to provide you with the
In the development of curricula, we ability and awareness to be of value in
continuously monitor the current industry a technologically changing world. Your
standards and update our courses regularly education and training here will be enriching,
to reflect change in the employment trends. relevant and empowering. In a very short time,
Our classrooms offer industry standard you can become a well-rounded, capable
equipment that simulates the workplace as employee in the professional or technical field
closely as possible. you choose.
Sincerely,
Scott M. Shaw
President & Chief Executive Officer
5
Career Programs
Air Conditioning, Refrigeration, and Heating Technology . . . 7
Culinary Arts & Food Services . . . . . . . . . . . . . . . . . . . 8
Electrical & Renewable Energy Technology . . . . . . . . . . . 9
International Baking and Pastry . . . . . . . . . . . . . . . . . 10
Medical Assistant . . . . . . . . . . . . . . . . . . . . . . . . . 11
Patient Care Associate . . . . . . . . . . . . . . . . . . . . . . 12
Practical Nursing . . . . . . . . . . . . . . . . . . . . . . . . . 13
Course Descriptions . . . . . . . . . . . . . . . . . . . . . . . . 14
Programs vary by campus. Consult
the individual program listings
beginning on page 7.
N NEW BRITAIN CAMPUS
S SHELTON CAMPUS
6
Career Programs Course Descriptions begin on page 14.
Air Conditioning, Refrigeration & Heating Technology
HVACR410D – DIPLOMA PROGRAM
DAY AND EVENING PROGR AMS
N NEW BRITAIN CAMPUS
total semester credit hours* . . . . . . . . . . 55.5
total instructional hours . . . . . . . . . . . . 1320
approximate weeks to complete – day . . . . . 52.0 (includes scheduled breaks and holidays)
approximate weeks to complete – eve . . . . . 80.0 (includes scheduled breaks and holidays)
*The listing of credit hours is not meant to imply that credits can be transferred into college or other
private career school programs. Transfer credits are at the sole discretion of the receiving school.
program objective
Our collective concerns about the future health of the environment are at HVAC technician. With additional experience graduates may pursue
the heart of today’s dynamic Heating, Ventilation, and Air Conditioning opportunities allowing them to work independently, without direct
Technology industry, driving progressive changes through planning and supervision, supervise crews or teams of other technicians, or start their
implementation. The shift away from some of the more conventional HVAC own business. Graduates may also choose to specialize in one or more
systems still used in older residences and commercial buildings has been specific areas of the HVAC market including refrigeration, air conditioning,
dramatic and continues to evolve. Newer systems focus on renewable energy and heating.
sources, energy efficiency, and creating comfortable indoor environments. Students will also be trained on OSHA 30 standards and given the
One of the primary objectives of the HVAC curriculum is to introduce opportunity to take and pass the exam. OSHA 30 certification is mandated
students to Green Technology concepts as they apply to HVAC systems. by the State licensing board for all apprentices. An apprentice needs to have
Students are prepared to confidently enter this vibrant field possessing his or her OSHA 30 certification in order to seek qualification for future
fundamental skills required to service, troubleshoot, and repair commercial licensure. In addition, students are also prepared to take the following
and residential indoor HVAC air management systems. Students also learn exams: EPA 608 exam, 410a universal, heat load analyst, certified energy
proper refrigerant recovery and recycling techniques, and are encouraged auditor, and green awareness exams.
to complete Environmental Protection Agency (EPA) certification testing. Students will be required to complete out-of-class assignments in each
Upon successful completion of this program, graduates will meet the course in this program.
essential skills and knowledge required for employment as an entry-level
lecture lab/shop total total
number course hours hours hours credits prerequisites
HV101D Introduction to Climate Control Systems 70 50 120 5.0
HV102D Electricity 60 60 120 5.0
HV103D Heating Systems (Controls) 60 60 120 5.0 HV102D
HV104D Heating Systems (Mechanical) 60 60 120 5.0 HV101D
HV105D Basic Refrigeration Systems 60 60 120 5.0
HV101D, HV102D, HV104D, HV105D, HV107D,
SP101A System Performance Verification 75 45 120 5.0
HV108D
HV107D Air Conditioning Systems 75 45 120 5.0 HV102D, HV105D
HV108D Air Conditioning Design and Layout 105 15 120 5.5
HV109D Commercial Refrigeration Control 75 45 120 5.0 HV102D, HV105D
TB101A Testing Adjusting and Balancing Verification 60 60 120 5.0 HV101D, HV104D, HV105D, HV107D, HV108D
HV101D, HV102D, HV103D, HV104D,
HV120D Energy Efficiency and Green Technology Systems 70 50 120 5.0
HV105D, HV107D, HV108D
TOTALS 770 550 1320 55.5
MAXIMUM TIME FRAME (MTF) = 83.0 CREDITS
Course numbers and sequences are listed here for reference only. The actual delivery sequence of
CIP CODE–51.0501 • SOC CODE–49-9021 courses contained in this program may vary depending on individual campus scheduling.
7
Career Programs Course Descriptions begin on page 14.
Culinary Arts & Food Services
CUL120D – DIPLOMA PROGRAM
DAY AND EVENING PROGR AMS
S SHELTON CAMPUS
total semester credit hours* . . . . . . . . . . 39
total instructional hours . . . . . . . . . . . .1080
approximate weeks to complete – day/eve . . . 66 (includes scheduled breaks and holidays)
*The listing of credit hours is not meant to imply that credits can be transferred into college or other
private career school programs. Transfer credits are at the sole discretion of the receiving school.
program objective
The Culinary Arts and Food Services program will provide students Upon completion of this program, students will be trained for entry level
with a strong foundation on which to build a successful career in the food positions in the culinary and food services industry as Line Cook, Prep
service industry. Students will be exposed to the core theory and practical Cook, Sous Chef, Chef ’s Assistant, and Pantry Cook as well as other
application of the culinary arts and food services industry. Students will employment opportunities in the Food Industry.
be exposed to a variety of topics including but not limited to: Classical
and Modern food preparation and cooking techniques, food and beverage Students will be required to complete out-of-class assignments in each
management, foodservice operations, food science, menu planning and course, except externship.
nutrition, international cuisine and culture and baking and pastry
techniques.
lecture lab externship total total
number course hours hours hours hours credits prerequisites
CUL140SA Introduction to Culinary Arts 45 45 0 90 3.5
FBM100SA Food and Beverage Management 45 45 0 90 3.5
IBP140SA Baking and Pastry Techniques 45 45 0 90 3.5
CUL240SA Foodservice Operations 45 45 0 90 3.5
CUL165SA Advanced Skills I – Meats, Seafood and Poultry 45 45 0 90 3.5
CUL175SA Advanced Skills II – Meats, Seafood and Poultry 45 45 0 90 3.5 CUL165SA
CUL155SA Principles of Food Science 45 45 0 90 3.5
NTR101SA Menu Planning and Nutrition 45 45 0 90 3.5
PER101SA Personal/Private Chef 45 45 0 90 3.5 CUL140SA, CUL165SA, CUL175SA
CUL195SA International Cuisine and Culture 45 45 0 90 3.5
CUL280SA Externship 0 0 180 180 4.0 Students must complete all course
work prior to taking externship.
TOTALS 450 450 180 1080 39.0
MAXIMUM TIME FRAME (MTF) = 58.5 CREDITS
CIP CODE–12.0500 • SOC CODE–35-1012
Course numbers and sequences are listed here for reference only. The actual delivery sequence of courses
contained in this program may vary depending on individual campus scheduling.
Externship course is ten weeks with a minimum of 180 hours of training at an approved externship
site, working under the direction of a Chef and/or Manager, following all internal rules and
regulations. Most externship assignments are scheduled during daytime hours for both day and
evening programs. All weeks exclude holidays, course change days and make-up hours for absences
during externship. Actual times are set by the externship sites. Students are responsible for
transportation to and from the extern site, as well as meals.
8
Career Programs Course Descriptions begin on page 14.
Electrical & Renewable Energy Technology
ERET401D – DIPLOMA PROGRAM
DAY AND EVENING PROGR AMS
N S NEW BRITAIN AND SHELTON CAMPUSES
total semester credit hours* . . . . . . . . . . 48.0
total instructional hours . . . . . . . . . . . .1200
approximate weeks to complete – day . . . . . 51.0 (includes scheduled breaks and holidays)
approximate weeks to complete – eve . . . . . 81.0 (includes scheduled breaks and holidays)
*The listing of credit hours is not meant to imply that credits can be transferred into college or other
private career school programs. Transfer credits are at the sole discretion of the receiving school.
program objective
This is a comprehensive program that prepares a student to enter the for Electricians prepares the student for new complex technologies that are
Electrical field. A foundation of Basic Math and Electrical trade Algebra being developed and implanted at faster and faster rates.
and Trigonometry prepare the student for Electrical theory and concepts. The Lab portions of our program train the student on basic but essential
The program continues with Blue Print reading, an essential skill required hands on skills that are needed upon entrance in the Electrical Field. These
of a licensed Electrician. Each course in the program is an important hands on skills combined with our extensive classroom courses prepare the
component of knowledge needed in the Electrical Industry. The National Graduate for a successful and rewarding career in the Electrical Industry.
Electrical Code is covered thoroughly in four separate courses in which Students will also be trained on OSHA 30 standards and given the
each article in the NEC is reviewed. Courses such as Motor Control, Power opportunity to take and pass the exam. OSHA 30 certification is mandated
Distribution, PLC’s 1 and 2 and Motor Generator Theory prepare the student by the State licensing board for all apprentices. An apprentice needs to
for Commercial and Industrial installations. Basic Telecommunications and have his or her OSHA 30 certification in order to seek qualification for
Cabling include voice, data, wireless, network and broadband technologies. future licensure. Upon successful completion of the program the State of
Our program includes green energy technologies such as Solar, Wind and Connecticut mandated 720 hours of classroom study is satisfied. Students
Hydrogen Fuel Cell with an emphases on Solar Energy. Semi-Conductors will be required to complete out-of-class assignments in each course
lecture lab/shop total total
number course hours hours hours credits prerequisites
ET101A Basic Math 36 14 50 2.0
ET102A Electrical Theory I 36 14 50 2.0
ET103A Electrical Theory II 36 14 50 2.0 ET102A
ET104A Electrical Code I 36 14 50 2.0
ET105A Algebra and Trigonometry 36 14 50 2.0 ET101A
ET106A Electrical Code II 36 14 50 2.0 ET104A
ET107A Basic Telecommunication 36 14 50 2.0 ET102A, ET103A
ET108A Blueprint Reading 36 14 50 2.0
ET109A Basic Alarm Systems 36 14 50 2.0 ET102A, ET103A
ET110A Fire Access, CCTV systems 36 14 50 2.0 ET102A, ET103A, ET109A
ET111A Electrical Code III 36 14 50 2.0 ET104A, ET106A
ET112A Telecommunication and Cable Installation 36 14 50 2.0 ET102A, ET103A, ET107A
ET113A Power Distribution and Load Calculations 36 14 50 2.0 ET102A, ET103A
ET114A Electrical Code IV 36 14 50 2.0 ET104A, ET106A, ET111A
ET115A Motor and Generator Theory 36 14 50 2.0 ET102A, ET103A
ET116A OSHA 30 36 14 50 2.0
ET117A Semi-Conductors and Electronics 36 14 50 2.0 ET102A, ET103A
ET118 Residential Wiring 36 14 50 2.0 ET102A, ET103A
ET119A Industrial Motor Control 36 14 50 2.0 ET102A, ET103A
ET120A Programmatic Logic Controllers I 36 14 50 2.0 ET102A, ET103A, ET119A
ET121A Programmatic Logic Controllers II 36 14 50 2.0 ET102A, ET103A, ET119A, ET120A
ET122A Photovoltaic I 36 14 50 2.0 ET102A, ET103A
ET123A Photovoltaic II 36 14 50 2.0 ET102A, ET103A, ET122A
ET124 Commercial Wiring 36 14 50 2.0 ET102A, ET103A
TOTALS 864 336 1200 48
MAXIMUM TIME FRAME (MTF) = 72.0 CREDITS
Course numbers and sequences are listed here for reference only. The actual delivery sequence
CIP CODE–46.0302 • SOC CODE–47-2111 of courses contained in this program may vary depending on individual campus scheduling.
9
Career Programs Course Descriptions begin on page 14.
International Baking and Pastry
IBP101D – DIPLOMA PROGRAM
DAY AND EVENING PROGR AMS
S SHELTON CAMPUS
total semester credit hours* . . . . . . . . . . 37.5
total instructional hours . . . . . . . . . . . .1080
approximate weeks to complete – day/eve . . . 66
*The listing of credit hours is not meant to imply that credits can be transferred into college or other
private career school programs. Transfer credits are at the sole discretion of the receiving school.
program objective
The program’s objective is to develop graduates who are “Industry Ready”; • Provide students with an opportunity to participate in community
confident, competent and with a sense of urgency. Graduates are prepared events and services.
to enter the foodservice industry in a variety of entry level positions. The This approach to education not only produces technically-skilled students,
program’s educational approach to this objective includes the following: but also well-rounded graduates who are prepared to be professional
• Provide students with the proper balance of theory and practical members of the communities in which they live and work.
application of the baking and pastry arts. Students will be required to complete out-of-class assignments in each course,
except externship.
• Provide students with a qualified, meaningful, well-managed
experiential learning opportunity.
lecture lab externship total total
number course hours hours hours hours credits prerequisites
CUL140SA Introduction to Culinary Arts 45 45 0 90 3.5
CUL240SA Foodservice Operations 45 45 0 90 3.5
FBM100SA Food and Beverage Management 45 45 0 90 3.5
IBP150SA Artisan Breads and Viennoiserie 45 45 0 90 3.5
IBP160SA American and European Pastry and Baked Goods 45 45 0 90 3.5
IBP170SA Contemporary and Classical Cakes 45 45 0 90 3.5
IBP140SA Baking and Pastry Techniques 45 45 0 90 3.5
IBP180SA Techniques and Artistry in Sugar 45 45 0 90 3.5
IBP190SA Techniques and Artistry in Chocolate 45 45 0 90 3.5
CUL250S Experiential Learning – Externship A 0 0 90 90 2.0 † Students must complete all course
work prior to taking externship.
CUL260S Experiential Learning – Externship B 0 0 90 90 2.0 † Students must complete all course
work prior to taking externship.
CUL270S Experiential Learning – Externship C 0 0 90 90 2.0 † Students must complete all course
work prior to taking externship.
TOTALS 405 405 270 1080 37.5
MAXIMUM TIME FRAME (MTF) = 56.0 CREDITS
CIP CODE–12.0501 • SOC CODE–51-3011
Course numbers and sequences are listed here for reference only. The actual delivery sequence
of courses contained in this program may vary depending on individual campus scheduling.
Each externship course is five weeks with a minimum of 90 hours; total Experiential
Learning period is 15 weeks with a minimum of 270 hours of training at an approved
externship site, working under the direction of a Chef and/or Manager, following all
internal rules and regulations. Most externship assignments are scheduled during
daytime hours for both day and evening programs. All weeks exclude holidays,
course change days and make-up hours for absences during externship. Actual times
are set by the externship sites. Students are responsible for transportation to and
from the extern site, as well as meals.
† Note: Externships must be taken in sequence.
10Career Programs Course Descriptions begin on page 14.
Medical Assistant
MA521D – DIPLOMA PROGRAM
DAY AND EVENING PROGR AMS
N S NEW BRITAIN AND SHELTON CAMPUSES
total semester credit hours* . . . . . . . . . . 34.0
total instructional hours . . . . . . . . . . . . 900
approximate weeks to complete – day . . . . . 40.0 (includes scheduled breaks and holidays)
approximate weeks to complete – eve . . . . . 71.0 (includes scheduled breaks and holidays)
*The listing of credit hours is not meant to imply that credits can be transferred into college or other
private career school programs. Transfer credits are at the sole discretion of the receiving school.
program objective
The Medical Assistant program prepares students to be multi-functional This program delivers practical preparation in the healthcare environment.
practitioners, thoroughly prepared to perform front office and clinical Graduates of this program may find entry-level positions as Office Medical
patient care duties, as well as, basic urgent care procedures. Topics covered Assistants, or Unit/Ward Clerks (in a hospital setting). It also provides
include anatomy and physiology, medical terminology, insurance billing the diversity of other job options in the hospital or laboratory environment.
and coding, electronic health records, ethics, clinical procedures, aseptic Students will be required to complete out-of-class assignments in each course,
technique, minor surgical procedures, universal precautions, general skills except externship.
in document formatting, basic accounting, EKG, and pathophysiology.
lecture lab externship total total
number course hours hours hours hours credits prerequisites
BIO101A Anatomy and Physiology I 60 30 0 90 4.0
BIO102A Anatomy and Physiology II 60 30 0 90 4.0 BIO101A
SSS150 Student Success Strategies 25 20 0 45 2.0
MCB100A Health Administration and Records Management 45 45 0 90 3.5
IT105A Computer & Information Literacy 15 30 0 45 1.5
MST105A Phlebotomy 30 60 0 90 3.5
MST103A Clinical Procedures 45 45 0 90 4.0
MST130A Pharmacology 45 45 0 90 4.0 BIO101A, BIO102A
MED120A The Virtual Medical Office 45 45 0 90 3.5
EX201 †
Clinical Externship 0 0 180 180 4.0 §
TOTALS 370 350 180 900 34.0
MAXIMUM TIME FRAME (MTF) = 51.0 CREDITS
CIP CODE–51.0801 • SOC CODE–31-9092
Course numbers and sequences are listed here for reference only. The actual delivery sequence
of courses contained in this program may vary depending on individual campus scheduling.
† The Clinical Externship is a full-time commitment of 180 hours at 30 hours per
week for 6 weeks. Externship hours are daytime hours for both day and evening
programs. All weeks exclude holidays, course change days and make-up hours for
absences during externship. Actual times are set by the externship sites. Students
are responsible for transportation to and from the extern site, as well as meals.
§ Successful completion of all in school course work must be completed prior to clinical externship.
11Career Programs Course Descriptions begin on page 13.
Patient Care Associate
PCA150C – CERTIFICATE PROGRAM
DAY/AF TERNOON/EVENING PROGR AMS
N S NEW BRITAIN AND SHELTON CAMPUSES
total semester credit hours* . . . . . . . . . . 24.5
total instructional hours . . . . . . . . . . . . 630
approximate weeks to complete – day . . . . . 31.0 (includes scheduled breaks and holidays)
approximate weeks to complete – aft/eve . . . . 44.0 (includes scheduled breaks and holidays)
*The listing of credit hours is not meant to imply that credits can be transferred into college or other
private career school programs. Transfer credits are at the sole discretion of the receiving school.
program objective
The Patient Care Associate program provides students with the entry- This program prepares students for certification testing, although there is
level knowledge and clinical skills necessary to enter the healthcare field no guarantee of passing the certification test and passing the test is not a
as a Patient Care Associate in a variety of healthcare settings. Patient Care graduation requirement.
Associates are integral members of the healthcare team and perform a full Graduates of this programs are eligible to take the following certification
range of patient care duties or services under nursing or medical direction exams: CNA, EKG Technician*, Phlebotomy Technician*, AHA Basic Life
to oversee and monitor patients. As a vital member of the healthcare support for Healthcare provider, and Certified Patient Care Technician.
team, they are qualified to provide care by taking vital signs, obtaining lab Students will be required to complete out-of-class assignment in each
specimens, assisting with activities of daily living, observing and charting course.
patient information, and reporting appropriate information to supervisors.
In addition, the Patient Care Associate program prepares students in * These certifications have added requirements for eligibility.
phlebotomy, electrocardiography, and nursing assistant skills.
lecture lab clinical total total
number course hours hours hours hours credits prerequisites
PCA111A Anatomy and Physiology I 90 0 0 90 4.0
PCA112A Anatomy and Physiology II 90 0 0 90 4.0 PCA111A
CET102 ECG 45 45 0 90 3.5 PCA111A, PCA112A
MST105A Phlebotomy 30 60 0 90 3.5 PCA111A, PCA112A
NA101A Nurse Aide Training and BLS for Healthcare Provider 45 45 90 180 6.0
PCA123A Patient Care Associate 45 45 0 90 3.5 PCA111A, PCA112A, NA101A
TOTALS 345 195 90 630 24.5
MAXIMUM TIME FRAME (MTF) = 36.5 CREDITS
CIP CODE– 51.3902 • SOC CODE–31-1014
Course numbers and sequences are listed here for reference only. The actual delivery sequence
of courses contained in this program may vary depending on individual campus scheduling.
The Clinical practicum is a full-time commitment of 90 hours at 24 hours per week
for 4 weeks for the day program and 16 hours per week for 6 weeks for the evening
program. All weeks exclude holidays, course change days and make-up hours for
absences during clinical practicum. Actual times are set by the clinical sites. Students
are responsible for transportation to and from the clinical site, as well as meals.
12Career Programs Course Descriptions begin on page 13.
Practical Nursing
LPN101D – DIPLOMA PROGRAM
DAY AND EVENING PROGR AMS
N S NEW BRITAIN AND SHELTON CAMPUSES
total semester credit hours* . . . . . . . . . . 61.0
total instructional hours . . . . . . . . . . . . 1591
approximate weeks to complete – day . . . . . 52 (includes scheduled breaks and holidays)
approximate weeks to complete – eve . . . . . 92 (includes scheduled breaks and holidays)
*The listing of credit hours is not meant to imply that credits can be transferred into college or other
private career school programs. Transfer credits are at the sole discretion of the receiving school.
program objective
The Practical Nursing program prepares the individuals to become entry-level this program are eligible to sit for the State of Connecticut, Practical Nursing
Practical Nurses. Practical Nurses provide nursing to clients of all ages with Licensing exam. The classrooms and labs are equipped with the necessary
common health problems in a variety of health care settings under the direction medical equipment and materials essential for training Practical Nurses.
of a Registered Nurse; participate in the nursing process to promote, maintain, Major equipment includes Anatomical Manikins, VitalSim, Wheelchair,
and restore health or administer care to dying patients; practice within the legal Stethoscopes, Electronic Thermometers, Personal Computers and Pumps.
and ethical framework of the nursing profession; and function as a member of Students will be required to complete out-of-class assignments in each course.
the health care team in a variety of health care environments. Graduates of
lecture lab clinical total total
semester number course hours hours hours hours credits prerequisites
I PN103A Nursing I – Fundamentals of Nursing 116 40 0 156 6.5
Successfully attain competence in designated lab skills prior to practicing
I PN105A Clinical Experience/Nursing I 0 0 180 180 6.5 skills in the clinical area.
I PN109A Anatomy and Physiology I 70 0 0 70 3.0
SEMESTER I SUBTOTALS 186 40 180 406 16.0
II PN115A Nursing II – Advanced Fundamentals of Nursing 30 30 0 60 2.5 PN103A, PN105A, PN109A
II PN117A Clinical Experience/Geriatrics 0 0 185 185 6.5 PN103A, PN105A, PN109A
II PN121A Anatomy and Physiology II 50 0 0 50 2.0 PN103A, PN105A, PN109A
II PN122A Principles of Pharmacology 35 10 0 45 2.0 PN103A, PN105A, PN109A
II PN124A Clinical Experience/Well Child 0 0 27 27 0.5 PN103A, PN105A, PN109A
II PN125A Human Growth and Development 30 0 0 30 1.0 PN103A, PN105A, PN109A
SEMESTER II SUBTOTALS 145 40 212 397 14.5
III PN130A Nursing IV – Mental Health Nursing 45 0 0 45 2.0 PN103A, PN105A, PN109A, PN115A, PN117A, PN121A, PN122A,
PN125A
III PN131A Nursing III – Concepts of Maternal-Child 45 3 0 48 2.0 PN103A, PN105A, PN109A, PN115A, PN117A, PN121A, PN122A,
PN125A
III PN132A Nursing V – Nursing Across the Lifespan I 81 10 0 91 4.0 PN103A, PN105A, PN109A, PN115A, PN117A, PN121A, PN122A,
PN125A
III PN134A Clinical Experience/Sub Acute I 0 0 216 216 7.5 PN103A, PN105A, PN109A, PN115A, PN117A, PN121A, PN122A,
PN125A
SEMESTER III SUBTOTALS 171 13 216 400 15.5
IV PN136A Clinical Experience/Mental Health 0 0 18 18 .5 PN103A, PN105A, PN109A, PN115A, PN117A, PN121A, PN122A,
PN125A, PN130A, PN131A, PN132A, PN134A
IV PN138A Clinical Experience/Maternal-Child 0 0 18 18 .5 PN103A, PN105A, PN109A, PN115A, PN117A, PN121A, PN122A,
PN125A, PN130A, PN131A, PN132A, PN134A
IV PN140A Nursing VI – Nursing Across the Lifespan II 143 11 0 154 7.0 PN103A, PN105A, PN109A, PN115A, PN117A, PN121A, PN122A,
PN125A, PN130A, PN131A, PN132A, PN134A
IV PN142A Clinical Experience/Sub Acute II 0 0 162 162 5.5 PN103A, PN105A, PN109A, PN115A, PN117A, PN121A, PN122A,
PN125A, PN130A, PN131A, PN132A, PN134A
IV PN144A Professional Development 36 0 0 36 1.5 PN103A, PN105A, PN109A, PN115A, PN117A, PN121A, PN122A,
PN125A, PN130A, PN131A, PN132A, PN134A
SEMESTER IV SUBTOTALS 179 11 198 388 15.0
PROGRAM TOTALS 681 104 806 1591 61.0
MAXIMUM TIME FRAME (MTF) = 91.5 CREDITS
CIP CODE–51.3901 • SOC CODE–29-2061
13Course Descriptions Career Programs begin on page 7.
Course Numbering Students practice correct procedures to wire, test, calculation of those loads. A duct project is completed
troubleshoot, and replace, if needed, heating system and tested during this course.
System control devices. Student will also learn about OSHA Students will learn the sources of indoor air pollution,
30 standards and International Mechanical Code the procedures for eliminating contamination sources,
guidelines as it applies to the course. how molds reproduce, reasons for cleaning air ducts,
100 LEVEL COURSES Prerequisite(s): HV102D reasons for providing humidification in winter months,
These are courses that may or may not have and factors used when sizing humidifiers.
prerequisites defined and normally are HV104D – HEATING SYSTEMS (MECHANICAL)
offered to the student during the learning
120 Contact Hrs (60 Lecture, 60 Lab/Shop); 5.0 Credits Students will also learn to determine factors for
process in the first academic year. This course is designed to introduce students to the evaporation requirements, plot airflow conditions
various types of heating systems to include hot water, on the air-friction chart, determine requirements
steam, and warm air. Students learn how electricity, for filtration systems, perform service inspections
200 LEVEL COURSES gas, and oil sources are used to power these systems. on humidifier units, perform load calculations, plot
These are courses that may or may not have They also learn the principles of combustion and wet-bulb and dry-bulb temperatures, and calculate
prerequisites defined and normally are methods for testing combustion efficiency. Students winter heat loss. Student will also learn about OSHA
offered to the student during the learning learn how air handling equipment is used to distribute 30 standards and International Mechanical Code
process in the second academic year. heated air throughout a structure. Students also learn guidelines as it applies to the course.
methods to troubleshoot and service both the heating Prerequisite(s): None
electrical and mechanical systems. Student will also
learn about OSHA 30 standards and International HV109D – COMMERCIAL REFRIGERATION CONTROL
ACRHT Courses Mechanical Code guidelines as it applies to the course. 120 Contact Hrs (75 Lecture, 45 Lab/Shop); 5.0 Credits
Prerequisite(s): HV101D This course is designed to provide the student
HV101D – INTRODUCTION TO CLIMATE CONTROL with necessary information about the theory and
SYSTEMS HV105D – BASIC REFRIGERATION SYSTEMS
120 Contact Hrs (70 Lecture,50 Lab/Shop); 5.0 Credits
application of control for commercial refrigeration.
120 Contact Hrs (60 Lecture, 60 Lab/Shop); 5.0 Credits Electro-mechanical or electronic controls include low
This course is designed to present the learner with This course is designed to present the student with pressure; high pressure; ambient head pressure; oil
an understanding of the principles of energy, heat, the principles governing the operation of refrigeration pressure; current and thermal overload; temperature;
and combustion; basic refrigeration and the effects systems and the refrigeration cycle. They will flow, freeze and short cycle control are emphasized.
of temperature and pressure on liquids and gasses. learn about refrigerants, compressors, evaporators, Circuits for pump down; off cycle, electric and hot gas
Procedures used in the fabrication of tubing assemblies, condensers, metering and control devices as well as defrost are wired. Evaporation pressure, head pressure,
cutting, bending, flaring, swaging and soldering service procedures, such as evacuating refrigerants and crankcase pressure, and metering valves are studied.
are also taught. Pressure testing and leak detection oil charging, leak detection and mechanical checks.
procedures are also emphasized. Student will also Students will learn how commercial evaporators are
learn how to thread pipe and properly join PVC pipe. Students will learn how to plot a refrigeration cycle for controlled, the various types of controls used in a
refrigerants on a pressure/enthalpy diagram, choose commercial system, and the different applications of
Students will learn to apply the basic theory of heat a leak detector for a particular type of leak, perform refrigeration control systems for commercial uses.
transfer, basic principles of energy and matter, and two different types of evacuation, and perform a high Students will also learn to identify and select the
the application of safe work practices. They will learn side and triple evacuation. They will learn to charge a various types of expansion devices used in commercial
to use the tools and equipment used by the HVAC-R system using various methods. Students will also learn systems; apply refrigeration control systems for
technician and the proper selection of fasteners for to diagnose and troubleshoot various problems within commercial uses, and the service and troubleshooting
particular tasks. Students will also learn the different the refrigeration system. Student will also learn about of commercial refrigeration control systems. Student
types of tubing used in the HVAC-R industry and the OSHA 30 standards and International Mechanical will also learn about OSHA 30 standards and
types of jointing processes for different types of tubing. Code guidelines as it applies to the course.
Student will also learn about OSHA 30 standards and International Mechanical Code guidelines as it applies
International Mechanical Code guidelines as it applies Prerequisite(s): None to the course.
to the course. HV107D – AIR CONDITIONING SYSTEMS Prerequisite(s): HV102D, HV105D
Prerequisite(s): None 120 Contact Hrs (75 Lecture, 45 Lab/Shop); 5.0 Credits HV120D – ENERGY EFFICIENCY AND GREEN
HV102D – ELECTRICITY This course is designed to provide the student with TECHNOLOGY SYSTEMS
the necessary information about the various types 120 Contact Hrs (70 Lecture, 50 Lab/Shop); 5.0 Credits
120 Contact Hrs (60 Lecture, 60 Lab/Shop); 5.0 Credits
of air conditioning systems, their characteristics and This course introduces HVAC students to Green
This course is designed to explore the sources and applications as well as combination systems. This
principles of electrical energy and its generation and Technology and its impact on the HVAC industry.
course also explores the various components e.g.: They will be provided with an overview about green
control. Conductors, insulators, thermal and magnetic compressors, motors, controls, and air handlers as
switching are discussed. Types and application of alternatives to comfort heating and cooling systems.
well as servicing and troubleshooting of systems and Specific additional topics include learning methods
electric motors are emphasized. Procedures used in controls.
wiring panels and switching devices as well as single for evaluating energy efficiency in any building
and poly-phase electrical systems are also discussed. Students will learn the parameters associated with structure and Solar Thermal and Geothermal Green
psychometrics, how refrigeration applies to air Technologies. Students learn the fundamentals of
Students will learn how to apply safety procedures conditioning, the process involved in installing an Energy Auditing and the methods for conducting a
while working with electricity and electrical devices air conditioning system, the various types of controls mechanical and envelope evaluation, pressure analysis,
and equipment. They will learn to distinguish the used on air conditioning equipment, the conditions and performing infrared imaging (Thermography).
difference between series and parallel circuits and how that affect air conditioning equipment and the proper Students are encouraged to complete certification
to apply principles of electricity to electrical formulas troubleshooting and servicing techniques for air testing conducted either by GreenMech (Green
as they relate to basic circuits and equipment. Students conditioning units. Mechanical Council), BPI (Building Performance
will also learn to apply automatic controls used in Institute) or RESNET (Residential Energy Services
the Heating, Ventilation, Air Conditioning, and Students will also learn to recognize the four factors Network).
Refrigeration industry. They will learn the application involved in comfort and plot air conditions using a
of various types of electric motors and controls used psychometric chart. They will learn to select the correct Students also learn the fundamentals of Solar Thermal
in the industry. In addition students will learn to instruments for checking an air conditioning unit with and Geothermal energy systems. They learn the
diagnosis and troubleshoot electric motors and motor a mechanical problem. Students will also learn to basic theory about each system and the functional
controls. In the process they will learn to use various calculate the correct operating suction pressures for components of each system. They learn to calculate
types of test equipment. Student will also learn about both standard and high efficiency air conditioning to proper sizing for these systems and use trainers/
OSHA 30 standards and International Mechanical equipment under various conditions. Student will also simulators to visually reinforce concepts learned in
Code guidelines as it applies to the course. learn about OSHA 30 standards and International the classroom. Student will also learn about OSHA
Prerequisite(s): None Mechanical Code guidelines as it applies to the course. 30 standards and International Mechanical Code
Prerequisite(s): HV102D, HV105D
guidelines as it applies to the course.
HV103D – HEATING SYSTEMS (CONTROL) Prerequisite(s): HV101D, HV102D, HV103D, HV104D,
120 Contact Hrs (60 Lecture, 60 Lab/Shop); 5.0 Credits HV108D – AIR CONDITIONING DESIGN AND LAYOUT HV105D, HV107D, HV108D
This course presents the types, characteristics, 120 Contact Hrs (105 Lecture, 15 Lab/Shop); 5.5 Credits SP101A – SYSTEM PERFORMANCE VERIFICATION
application, installation, and servicing of control This course is designed to provide the student with the 120 Contact Hrs (75 Lecture, 45 Lab/Shop); 5.0 Credits
devices used to operate various types of heating necessary information about theory of heat exchange This course is designed to provide the student with the
equipment. Students also learn about safety devices as applied to heat and cooling loads as well as the necessary information to maximize operating efficiency
that monitor proper operation of heating units. using the various means to verify performance of
14Course Descriptions Career Programs begin on page 7.
HVAC systems. Specific emphasis is placed on proper FBM100SA – FOOD AND BEVERAGE MANAGEMENT will be given to understanding the basics of flavors and
refrigerant charging procedures, net cooling capacity 90 Contact Hrs (45 Lecture, 45 Lab); 3.5 Credits flavorings and the factors affecting the perception of
verification, psychrometric fundamentals, combustion This course teaches the use of restaurant control systems in flavors, with emphasis on serving correctly seasoned foods.
efficiency, and system airflow testing processes. This menu development, accounting principles, staff training, Included will be the proper use and care of culinary tools,
course also explores various tools used in servicing and table service and wine technology. Students learn to practical use of culinary math and purchasing practices
verification system operating parameters. create and design menus. Students will explore accounting and procedures. Charcuterie specialties such as sausage
principles with foodservice industry comparisons. Basic making, meat smoking and fish curing are all part of this
Students will learn to select and use the correct course. Techniques are explored through explanation,
instruments for testing, and the steps for calculating computer literacy and restaurant-related computer
applications are introduced. Students study the demonstrations and comparison tasting. By the end of
operating parameters associated with efficient this course the student should have the necessary skills
operation of heating and air conditioning systems. management process, effective communication skills, the
supervisor’s role in decision-making and problem solving, and knowledge to plan, prepare and present a variety of
Students will also learn to calculate the processes cold specialties, hot foods and hybrid hot-cold preparation
using a psychometric chart which involve the level of effective use of delegation, conflict resolution, motivational
techniques, and stress management. Organizational of foods.
comfort for heating and air conditioning.
design, line and staff relationships and employee training Prerequisite(s): CUL165SA
Completion of this course will prepared the student programs are also presented in this course. Knowledge
with the required knowledge to obtain one or more of and techniques of table service are explored, guest check CUL155SA – PRINCIPLES OF FOOD SCIENCE
the four certification levels from the HVAC Excellence control, federal, state and local control laws and third 90 Contact Hrs (45 Lecture, 45 Lab); 3.5 Credits
and Green Mechanical Council. Certifications may party liability. Beverage technology studied includes This course allows students to learn the basics of heat
be achieved in one or more of the following: Airflow, distinguishing wines by grape, variety, growing region, transfer and the affects that heat has on various foods.
Critical charging procedures Psychrometrics, and production process and proper service. The techniques for the making of quality stocks will be
Combustion analysis. Student will also learn about Prerequisite(s): None covered with emphasis on accurate knife cuts to ensure
OSHA 30 standards and International Mechanical desired results. Students will practice a full range of
Code guidelines as it applies to the course. CUL240SA – FOODSERVICE OPERATIONS cooking techniques, including dry-heat, moist-heat and
Prerequisite(s): HV101D, HV102D, HV104D, HV105D, 90 Contact Hrs (45 Lecture, 45 Lab); 3.5 Credits combination methods as applied to vegetables, starches,
HV107D, HV108D This course serves as an introduction to the real world of sandwiches, eggs and breakfast batter products. The
foodservice operations in which students make use of the making of salads and dressings will be covered as well
TB101A – TESTING ADJUSTING AND BALANCING skills that they have acquired. Making use of the classic as a focus on the specifications for purchasing, receiving
VERIFICATION and storing of common ingredients. Standard weights
120 Contact Hrs (60 Lecture, 60 Lab/Shop); 5.0 Credits brigade system, individuals will have the opportunity
to prep and work all stations both in the kitchen and and measures will be emphasized in all procedures so
This course is designed to provide the student with dining room. Stations will include, but are not limited that once the fundamental techniques have been learned;
the necessary information to maximize operating to Sous Chef, Maître d’, Saucier, Garde Manger, Server, it is relatively easy to apply those techniques to a full
efficiency using various means to verify performance Back Waiter, Grillardin. This course will expand upon repertoire of other recipes.
of HVAC systems. Specific emphasis is placed on the creation of menus in regards to seasonality and Prerequisite(s): None
testing procedures for proper airflow and water demographics, all the while, monitoring food & beverage
distribution. This course also explores the operation costs and labor cost. The exploration of different types NTR101SA – MENU PLANNING AND NUTRITION
and use of various tools for balancing and verification of menus will be a focal point of this course. From the 90 Contact Hrs (45 Lecture, 45 Lab); 3.5 Credits
of system operating parameters. creation of cohesive menus, to proper applications of the This course offers a comprehensive review of foods,
Students will learn to select and use the correct products available, to the execution of individual’s job nutrients and nutrition. Major nutrient classes:
instruments for testing application, and the steps description, the future foodservice professional will be carbohydrates, fats, protein, vitamins, minerals and
for calculating operating parameters associated with a great fit in the modern kitchen. Adherence to proper water will be investigated. The relationship of foods
efficient operation of heating and air conditioning safety and sanitation requirements will also be strictly and nutrients to areas of current interest including diet
systems. Students will use a psychometric chart monitored. This class will take all knowledge, skills, and and disease (diabetes, high blood pressure, heart disease
to calculate the enthalpy level of outdoor air for techniques that have been taught, and apply it in such and cancer, etc.), weight control, diet and exercise,
comfort heating and air conditioning. Completion a way to link the training to the externship section and dietary from pregnancy through older adulthood will be
of this course will prepare the student with the finally to the long successful careers ahead. discussed, as well as, gluten free diets. Current dietary
required knowledge to obtain a certification from the Prerequisite(s): None recommendations including the Food Guide Pyramid,
HVAC Excellence and Green Mechanical Council. U.S. Dietary Guidelines and Recommended Dietary
Students will also learn about OSHA 30 standards CUL165SA – ADVANCED SKILLS I – MEAT, SEAFOOD, Allowances (RDA) will be compared and contrasted.
and International Mechanical Code guidelines as it AND POULTRY Prerequisite(s): None
90 Contact Hrs (45 Lecture, 45 Lab); 3.5 Credits
applies to the course.
Advanced Skills: Meats, Seafood and Poultry, is a PER101SA – PERSONAL/PRIVATE CHEF
Prerequisite(s): HV101D, HV104D, HV105D, HV107D, 90 Contact Hrs (45 Lecture, 45 Lab); 3.5 Credits
HV108D foundation course for the culinary student, emphasizing
the classic cooking methods, culinary terminology, Personal/Private Chef examines the intrinsic details
identification, fabrication and preparation of seafood, to being a personal or private chef. The course allows
Culinary/IBP Courses meats, and poultry products. Preparation of sauces students the opportunity to create a personal business
and soups will be explored; with the introduction and strategy, including marketing, menu design, liability,
CUL140SA – INTRODUCTION TO CULINARY ARTS refinement of the thickening methods and techniques used forms of ownership, financing, and customer service
90 Contact Hrs (45 Lecture, 45 Lab); 3.5 Credits therein. Consideration will be given to understanding the with an emphasis on a step-by-step understanding of
This course provides students with an introduction to basics of flavors and flavorings and the factors affecting the how students can begin their own personal chef business.
the fundamentals needed to build a successful culinary perception of flavors, with emphasis on serving correctly Prerequisite(s): CUL140SA, CUL165SA, CUL175SA
career. It starts with an introduction to culinary history, seasoned foods. Included will be the proper use and
an orientation to the professional kitchen and an care of culinary tools, practical use of culinary math CUL195SA – INTERNATIONAL CUISINE AND CULTURE
overview of the career opportunities available in the and purchasing practices and procedures. Modern and 90 Contact Hrs (45 Lecture, 45 Lab); 3.5 Credits
foodservice industry. Students participate in culinary classical methods are explored in the preparation of pates, Students in this course will learn to prepare, taste, serve,
product identification and taste exploration, equipment galantines, mousses, canapés and hors d’oeuvre. Artistry and evaluate traditional, regional dishes of important
identification, standard measurement, and a thorough and innovation merge in the creation of fruit and vegetable regions and cultures of the world. Emphasis will be
examination of knife safety and basic knife skills. The garnishes and melon sculptures. Charcuterie specialties placed on ingredients, flavor profiles, preparations, and
theory and practice of proper foodservice sanitation is such as sausage making, meat smoking and fish curing are techniques representative of the cuisines of the Far East,
studied and leads to national certification upon successful all part of this course. Middle East, Mediterranean, Europe, Africa, North
completion of the examination. Nutrition plays an Prerequisite(s): None America, and South America.
important role and this course also provides students Prerequisite(s): None
with the knowledge of the role of nutrition science in CUL175SA – ADVANCED SKILLS II – MEATS,
various segments of the food service industry. Students SEAFOOD, AND POULTRY CUL280SA – EXTERNSHIP
learn how to apply healthy and nutritious food selection 90 Contact Hrs (45 Lecture, 45 Lab); 3.5 Credits 180 Contact Hrs (180 Externship); 4.0 Credits
and preparation to classical and modern cuisine. The path This is a continuation of CUL165SA. Advanced Skills: For students, especially those with little previous
to professional and personal development starts here with Meats, Seafood and Poultry, is an advanced course for experience, an experiential learning opportunity offers
the commitment to the highest standards of attitude, the culinary student, emphasizing the classic cooking many benefits. This initial externship intends to broaden
attendance, dress, respect and lifelong learning. methods, culinary terminology, identification, fabrication the scope of the “new” chef experience not commonly
Prerequisite(s): None and preparation of seafood, meats, and poultry products. encountered in a student’s resident portion of their
Preparation of sauces and soups will be explored; with education or previous workplace environment. The focus
the introduction and refinement of the thickening is on training the student in culinary skills through greater
methods and techniques used therein. Consideration insight into an actual work environment, developing
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