Page 273 - Southwestern Community College Catalog 2019-2020

COURSE DESCRIPTIONS 267
CTI 140 Virtualization Concepts (1-4-0-3)
This course introduces operating system virtualization. Emphasis is placed on virtualization terminology, virtual machine storage, virtual networking and access control. Upon completion, students should be able to perform tasks related to installation, con guration and manage- ment of virtual machines.
CTI 141 Cloud & Storage Concepts (1-4-3)
This course introduces cloud computing and storage concepts. Emphasis is placed on cloud terminology, virtualization, storage networking and access control. Upon completion, students should be able to perform tasks related to installation, con guration and management of cloud storage systems.
CTI 150 Mobile Computing Devices (2-2-3)
This course introduces mobile computing devices, including topics related to their selec- tion, usage, deployment, and support in enterprise environments. Emphasis is placed on the evaluation, usage, deployment, security, and support of mobile devices, applications (apps), and peripherals. Upon completion, students should be able to select, deploy, and support mobile devices in an enterprise environment.
CONSTRUCTION
CST 244 Sustainable Bldg Design (2-3-3)
This course is designed to increase student knowledge about integrating sustainable design principles and green building technologies into mainstream residential construction practices. Emphasis is placed on reducing negative environmental impact and improving building per- formance, indoor air quality and the comfort of a building’s occupants. Upon completion, students should be able to identify principles of green building, environmental ef ciency and conservation of natural resources in relation to basic construction practices.
CULINARY
CUL 110 Sanitation & Safety (2-0-2)
This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for suc- cessful completion of a nationally recognized food/safety/sanitation exam.
CUL 110A Sanitation & Safety Lab (0-2-1)
Corequisite: CUL 110
This course provides a laboratory experience for enhancing student skills in the basic prin-
ciples of sanitation and safety. Emphasis is placed on personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate practical applications of sanitation and safety procedures in the hospitality industry.
CUL 112 Nutrition for Foodservice (3-0-3)
This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques and marketing nutrition in a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection and be able to successfully pass the Manage First competency exam from the NRA.
2019-20 Catalog