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We found 1191 courses matching your search criteria.

CUL-112 Nutrition for Foodservice

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.
More information and schedule

Offered: Fall

How to Register

Cost:

$ 228.00

Credit Hours:

3

Contact Hours:

3

CUL-120 Purchasing

This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and software applications. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product.
More information and schedule

Offered: Fall

How to Register

Cost:

$ 152.00

Credit Hours:

2

Contact Hours:

2

CUL-130 Menu Design

This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings.
More information and schedule

Offered: Spring, Summer

How to Register

Cost:

$ 152.00

Credit Hours:

2

Contact Hours:

2

Upcoming Class Offerings

Section
Number		 Dates Location Building Room Time Format
671
5/27 - 7/21
 Internet
Online
-
-
 Online

CUL-135 Food and Beverage Service

This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages.
More information and schedule

Offered: Fall

How to Register

Cost:

$ 152.00

Credit Hours:

2

Contact Hours:

2

CUL-140 Culinary Skills I

This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.
More information and schedule


The following courses must be taken either prior to or at the same time as this course:
Take CUL-110

Offered: Fall, Spring

How to Register

Cost:

$ 380.00

Credit Hours:

5

Contact Hours:

8

CUL-160 Baking I

This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.
More information and schedule


The following courses must be taken either prior to or at the same time as this course:
Take CUL-110

Offered: Fall

How to Register

Cost:

$ 228.00

Credit Hours:

3

Contact Hours:

5

CUL-170 Garde Manger I

This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.
More information and schedule


The following courses must be taken either prior to or at the same time as this course:
Take CUL-110

Offered: Spring

How to Register

Cost:

$ 428.00

Credit Hours:

3

Contact Hours:

5

CUL-240 Culinary Skills II

This course is designed to further students' knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items.
More information and schedule


The following courses must be completed prior to taking this course:
Take one set: , Set 1: CUL-110 and CUL-140, Set 2: CUL-110, CUL-142, and CUL-170

Offered: Fall, Spring

How to Register

Cost:

$ 655.00

Credit Hours:

5

Contact Hours:

9

CUL-260 Baking II

This course is designed to further students' knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills.
More information and schedule


The following courses must be completed prior to taking this course:
Take All: CUL-110 and CUL-160

Offered: Spring

How to Register

Cost:

$ 503.00

Credit Hours:

3

Contact Hours:

5

CUL-270 Garde Manger II

This course is designed to further students' knowledge in basic cold food preparation techniques and pantry production. Topics include pates, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapes, hors d'oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering/event display to include a cold buffet with appropriate showpieces.
More information and schedule


The following courses must be completed prior to taking this course:
Take All: CUL-110, CUL-140, and CUL-170

Offered: Fall

How to Register

Cost:

$ 503.00

Credit Hours:

3

Contact Hours:

5

Upcoming Class Offerings

Section
Number		 Dates Location Building Room Time Format
600B
3/17 - 5/10
3/17 - 5/10
 ATC
ATC
ATC
024
024
T,TH 9:00 AM - 9:50 AM
T,TH 10:05 AM - 1:35 PM
Classroom

CUL-275 Catering Cuisine

This course covers the sequential steps to successful catering that include sales, client needs, menu planning, purchasing, costing, event pricing, staffing and sanitation concerns. Emphasis is placed on new culinary competencies and skills specific to catering preparation, presentation, and customer service. Upon completion, students should be able to demonstrate proficiency in the successful design and execution of various types of catering events.
More information and schedule


The following courses must be completed prior to taking this course:
Take All: CUL-110, CUL-140, and CUL-240

Offered: Spring

How to Register

Cost:

$ 655.00

Credit Hours:

5

Contact Hours:

9

Upcoming Class Offerings

Section
Number		 Dates Location Building Room Time Format
610B
3/17 - 5/10
3/17 - 5/10
 ATC
ATC
ATC
024
024
M,W 8:00 AM - 8:50 AM
M,W 9:05 AM - 4:30 PM
Classroom

CUL-3041A Culinary Arts Career Prog

This course is designed for food service workers to increase their knowledge and skills in planning, preparing, and serving quantity foods. Topics are different types of foodservice, sanitation, basic skills, menu planning, food preparation, job survival skills, and career exploration. Methods of instruction are lectures and hands-on experience. Students may become certified in two industry-relevant certifications from the National Restaurant Associations. **If a student has a Serv-Safe Managers Certification and it is current, not expired, the Serv-Safe for Managers fee will be deducted from the cost of tuition. Please email hospitality@durhamtech.edu for questions regarding the program or upcoming courses.
More information and schedule
How to Register

Cost:

$ 753.25

Credit Hours:

0.00

Contact Hours:

330.00

CUL-3072C Sanitation & Safety-Extended

This course introduces the extended 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 successful completion of a nationally recognized food/safety/sanitation exam.
More information and schedule
How to Register

Cost:

$ 136.25

Credit Hours:

0.00

Contact Hours:

33.00

CUL-3072D Sanitation & Safety - Basic

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 successful completion of a nationally recognized food/safety/sanitation exam.
More information and schedule
How to Register

Cost:

$ 136.25

Credit Hours:

0.00

Contact Hours:

33.00

CUL-3075H Principles of Baking & Pastry

This course presents the basic principles of baking for food service establishments. This is a foundation course that includes terms, equipment, and an introduction to the basic mechanics of the pastry kitchen. Topics covered include the identification, production, and evaluation of yeast-leavened products, quick bread, pies, tarts, cookies, and basic cakes. Students will be provided theoretical knowledge/practical applications for entry into the baking field or to advance in their current food service jobs. The course addresses both the art and the science of baking. Students learn basic sanitation, cooking, and baking principles, as well as pastry, confection, and production baking skills. The majority of the class is devoted to actual hands-on baking skill development. **The ServSafe textbook will be handed out during class. If a student has a ServSafe Managers Certification and it is current, not expired, the ServSafe Managers textbook fee will be deducted from the cost of tuition. Please email hospitality@durhamtech.edu for questions regarding the program or upcoming courses.
More information and schedule
How to Register

Cost:

$ 303.25

Credit Hours:

0.00

Contact Hours:

330.00

CUL-3075HA Principles of Baking

This course covers basic ingredients, techniques, weights and measures, baking terminology, and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes, and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques and prepare and evaluate a variety of bakery products.
More information and schedule
How to Register

Cost:

$ 538.25

Credit Hours:

0.00

Contact Hours:

330.00

CUL-3075HB Principles of Pastry

This course is designed to further students' knowledge of ingredients, weights and measures, baking terminology, and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating, and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills. Requisites: Principles of Baking at Â鶹¾«Æ·ÔÚÏß²¥·Å or similar course from another college or demonstration of equivalent mastery of content of Principles of Bakery, for example via work experience, as determined by instructor is necessary to take this course. Email hospitality@durhamtech.edu for information on how to demonstrate the competency level required and how to register.
More information and schedule
How to Register

Cost:

$ 538.25

Credit Hours:

0.00

Contact Hours:

330.00

CUL-3075I Principles of Culinary

This course introduces the fundamental concepts, skills, and techniques in basic cookery, moist, dry, and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.
More information and schedule
How to Register

Cost:

$ 785.25

Credit Hours:

0.00

Contact Hours:

330.00

CUL-3075J Intermediate Culinary

This course is designed to further students' knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items. Prerequisite: Principles of Culinary or similar introduction to culinary course at Â鶹¾«Æ·ÔÚÏß²¥·Å or another college or equivalent skill level as determined by instructor is necessary to take this course. Email hospitality@durhamtech.edu for information on how to demonstrate the competency level and how to register.
More information and schedule
How to Register

Cost:

$ 655.25

Credit Hours:

0.00

Contact Hours:

330.00

DBA-110 Database Concepts

This course introduces database design and creation using a DBMS product. Emphasis is placed on data dictionaries, normalization, data integrity, data modeling, and creation of simple tables, queries, reports, and forms. Upon completion, students should be able to design and implement normalized database structures by creating simple database tables, queries, reports, and forms.
More information and schedule

Offered: Fall, Spring, Summer

How to Register
Course Outline

Cost:

$ 239.00

Credit Hours:

3

Contact Hours:

5

Upcoming Class Offerings

Section
Number		 Dates Location Building Room Time Format
001
5/27 - 7/21
 Internet
Online
-
-
 Online

DBA-120 Database Programming I

This course is designed to develop SQL programming proficiency. Emphasis is placed on data definition, data manipulation, and data control statements as well as on report generation. Upon completion, students should be able to write programs which create, update, and produce reports.
More information and schedule


The following courses must be completed prior to taking this course:
Take DBA-110

Offered: Fall, Spring

How to Register
Course Outline

Cost:

$ 239.00

Credit Hours:

3

Contact Hours:

4

Upcoming Class Offerings

Section
Number		 Dates Location Building Room Time Format
001B
3/17 - 5/10
 Internet
Online
-
-
 Online

DFT-119 Basic CAD

This course introduces computer-aided drafting software for specific technologies to non-drafting majors. Emphasis is placed on understanding the software command structure and drafting standards for specific technical fields. Upon completion, students should be able to create and plot basic drawings.
More information and schedule

Offered: Fall

How to Register
Course Outline

Cost:

$ 172.00

Credit Hours:

2

Contact Hours:

3

DFT-170 Engineering Graphics

This course introduces basic engineering graphics skills and applications. Topics include sketching, selection and use of current methods and tools, and the use of engineering graphics applications. Upon completion, students should be able to demonstrate an understanding of basic engineering graphics principles and practices.
More information and schedule

Offered: Fall, Spring, Summer

How to Register
Course Outline

Cost:

$ 239.00

Credit Hours:

3

Contact Hours:

4

Upcoming Class Offerings

Section
Number		 Dates Location Building Room Time Format
100B
3/17 - 5/10
3/17 - 5/10
 Main Campus
Ingram (Building 11)
Ingram (Building 11)
211
211
M 2:20 PM - 6:00 PM
W 2:20 PM - 6:00 PM
Classroom
100L
5/27 - 7/21
5/27 - 7/21
 Main Campus
Ingram (Building 11)
Ingram (Building 11)
211
211
M 2:20 PM - 6:00 PM
W 2:20 PM - 6:00 PM
Classroom

DFT-3100B Engineering Graphics

Start a promising career in by learning Technical Drawing using SolidWorks 3D CAD program. Take the SolidWorks Associate Certification Exam - CSWA (initial certificate exam). At the end of the course the students should be able to: Understand engineering graphics concepts; Use engineering graphics to communicate an idea or design; Sketch 3D Parts; Become familiar with SolidWorks and as an engineering graphics tool; Develop 3-D models of parts and assemblies; Develop engineering drawings using orthogonal, auxiliary, section, detail, and isometric views; Use dimensional information, including tolerance in engineering drawings; Additive Manufacturing - 3D Printing Fundamentals; Be prepared to take the CSWA (Initial SolidWorks Certificate Exam) - exam is included in the course. Participants are required to purchase textbook. Participants need to have a Flash Drive.
More information and schedule
How to Register

Cost:

$ 191.25

Credit Hours:

0.00

Contact Hours:

64

Upcoming Class Offerings

Section
Number		 Dates Location Building Room Time Format
96598
5/27 - 7/21
5/27 - 7/21
 Main Campus
Ingram (Building 11)
211
M 2:20 PM - 6:00 PM
W 2:20 PM - 6:00 PM
Classroom

DLT-111 Dental Anatomy/Physiology

This course introduces the anatomy of the individual tooth and the basic anatomy/physiology of the head, oral cavity, and supporting structures. Topics include anatomy, contour, occlusion, malocclusion, the tempormandibular joint, and the anatomical structures of the head and oral cavity. Upon completion, students should be able to carve teeth with proper occlusion, anatomy, and contour and understand the anatomy of the head and oral cavity.
More information and schedule

Offered: Fall

How to Register
Course Outline

Cost:

$ 621.00

Credit Hours:

5

Contact Hours:

9

DLT-114 Dental Materials

This course provides a study of the composition, properties, and uses of non-metal materials and the physical and mechanical properties of metal alloys. Topics include gypsums, waxes, acrylics, metals, and policies related to health, safety, and infection control. Upon completion, students should be able to identify gypsums, waxes, acrylics, and metal materials and know the proper procedures for health, safety, and infection control.
More information and schedule

Offered: Fall

How to Register
Course Outline

Cost:

$ 469.00

Credit Hours:

3

Contact Hours:

7

DLT-116 Complete Dentures

This course introduces basic and intermediate techniques in complete denture construction and also covers mandibular movement, occlusion, and infection control. Topics include baseplates, occlusion rims, articulator mountings, custom trays, setting of teeth, waxing denture bases, investing, processing, selective grinding, finishing, and polishing of complete dentures. Upon completion, students should be able to construct complete denture prostheses utilizing proper laboratory technique.
More information and schedule

Offered: Fall

How to Register
Course Outline

Cost:

$ 370.00

Credit Hours:

4

Contact Hours:

10

DLT-118 Cast Partial Dentures

This course covers techniques used in fabricating cast removable partial denture frameworks utilizing a chrome-cobalt alloy. Topics include surveying, designing, block-out procedures, pouring refractory casts, waxing, casting, finishing, polishing frameworks, tooth selection, setup, processing, and finishing of acrylic. Upon completion, students should be able to fabricate cast removable partial dentures following the dental prescription.
More information and schedule


The following courses must be taken either prior to or at the same time as this course:
Take DLT-114

Offered: Fall

How to Register
Course Outline

Cost:

$ 522.00

Credit Hours:

6

Contact Hours:

12

DLT-119 Orthodontic Appliances

This course introduces techniques for fabricating removable wrought and orthodontic/pedodontic appliances. Topics include wrought clasps, combination cast-metal and wrought-metal frameworks, archwires, orthodontic clasps, orthodontic acrylic, soldering, fabrication, and repair of orthodontic restorations. Upon completion, students should be able to fabricate removable wrought-orthodontic appliances following the dental prescription.
More information and schedule


The following courses must be completed prior to taking this course:
Must complete DLT-114 with a minimum grade of C

Offered: Summer

How to Register
Course Outline

Cost:

$ 345.00

Credit Hours:

4

Contact Hours:

8.00

DLT-123 Fixed Prosthodontics I

This course introduces concepts and techniques of fixed restorations. Topics include infection control, interpreting prescriptions, receiving impressions, implants & attachments, traditional & digital model fabrication, fixed material properties and principles of occlusion. Upon completion, students should be able to interpret prescriptions, identify parts and materials to fabricate models for fixed restorations.
More information and schedule


The following courses must be completed prior to taking this course:
Must complete DLT-111 and DLT-114 with a minimum grade of C

Offered: Spring

How to Register
Course Outline

Cost:

$ 370.00

Credit Hours:

4

Contact Hours:

8.00
Showing 421 - 450 of 1191 courses matching your search criteria.