Course Descriptions

CSIS 123 - Cryptography and Dapper with SQL Server

1. Use appsettings.json within console app and WebAPI.
2. Use Data Definition Language Statements to perform the basic table creation.
3. Use Data Manipulation Language statements to Insert, Update, and Delete.
4. Use Stored Procedures from Dapper in C#.
5. Learn how the Cyber Security in C# with Dapper and SQL Server.
6. Hash a password with Salt by using RandomNumberGenerator() in C#.

CSIS 183 - Introduction to ReactJs with ASP.NET Core WebAPI

CSIS 291 - SQL Server for Manufacturing - Part 1

CONST 101 - Introduction to Construction and Architecture

1. Recognize, explain, and relate to the construction project management life cycle.
2. Define, point out, and give examples of construction industry roles & responsibilities.
3. Apply construction terminology and use at industry-level.
4. Describe construction management career paths and identify potential interests and value.

CONST 103 - Introduction to Computers

CONST 105 - Spanish for Construction Supervisors

CONST 115 - Budgeting and Accounting for Construction Management

CONST 140 - Construction Plan Reading

CONST 150 - Erosion and Sediment Control Planning and Design

1. Prepare an effective Erosion and Sediment Control Plan (ESCP).

CONST 152 - Erosion and Sediment Control Plan Implementation

1. Design and develop an ESCPIT based on the CSWGP and an ESCP.
2. Implement the ESCP.

CONST 160 - Materials, Methods & Equipment

CONST 171 - American Architecture History and Design

CONST 183 - Mechanical and Electrical Systems

CONST 185 - Civil Construction

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

CONST 190 - Cooperative Work Experience, Trades

CONST 202 - Quantity Survey and Estimating

1. Recognize the value of the cost estimating process phase in the construction project life-cycle; from the decision to bid a construction building project; to preparing a bid proposal; to being awarded the contract and justifying value to the owner.
2. Identify the importance of the cost estimate to devise the basis to create a plan for a construction project management implementation capability once awarded the project through the bidding and negotiation cycle.
3. State and identify various scopes of work among the differing construction trades and activities; to have the ability to survey ‘blueprints’ and calculate material quantities; to evaluate and estimate labor & equipment; and demonstrate a working knowledge of the Construction Specifications Index (CSI) MasterFormat coding system.
4. Define and explain the importance of working on an estimating team and model the value of teamwork in a bidding project. 

CONST 225 - Contract Administration and Procurement

1. Recognize, explain and relate to contract types.
2. Define, point out, and question types of contracting methodologies used in different projects.
3. Indicate best choice and apply construction contracting methodologies used at industry-level.
4. Red-Flag and proactively identify construction contract conflicts.
5. Select best contract strategy.

CONST 230 - Project Management - Planning and Scheduling

1. Define, create, and diagram a Work Breakdown Structure (WBS); and shall point out how it formulates organizing a scope-of-work as justification for a construction project management plan required for project execution.
2. Identify with and recognize all 16 divisions that are part of the Construction Specifications Index, CSI MasterFormat.
3. Define, create, and prepare data activity sheets in support of examining scope-of-work and generating effort of duration for estimated construction activities.
4. List, show, and sequence construction project work activities into logical and coherent relationships. Prepare and diagram a network diagram.
5. Calculate and predict ES, EF, LS, LF dates explaining and executing the ‘forward pass’ and ‘backward pass’ technique.
6. Prepare initial construction project schedules and estimated durations.
7. Identify, relate to, and argue the importance and value of the critical path on a construction project. Explain accompanying float, or “slack” on a construction project and its impact.
8. Describe the importance working on a planning & scheduling team and model the value of teamwork in a planning environment.
9. Convert network diagram and critical path calculation exercise technique and translate into a project management scheduling software application, (i.e. MS Project or P6). Prepare and defend logic and critical path calculations.
10. Identify with and explain the importance of the use of the Gantt chart (bar chart) in a construction management environment.
11. Name, translate, and apply generally-accepted project management principles of planning in a construction environment.

CONST 250 - Project Safety and Accident Prevention

1. Identify hazards common to construction job sites.
2. Identify basic abatement techniques and procedures.
3. Explain the “Hierarchy of Controls” for hazard mitigation.
4. Complete the requirements to obtain an Occupational Safety and Health Administration (OSHA) 30 Hour (Construction) Certificate/Card.

CONST 251 - Safety Planning and Administration

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

CONST 260 - Project Management - Execution of Work

1. Apply a construction schedule to the execution of project work in progress and appraise its value in meeting cost, schedule, and profitability performance.
2. Identify with and recognize quality performance issues in the process of executing construction work; arrange corrective actions.
3. Recognize and apply the concept of risk management in construction project management and the execution of work.
4. Use construction project schedules and construction budgets and apply management decision-making technique to construction case study scenarios in change and conflict.
5. Identify, relate to, and value the importance of recordkeeping and tracking construction documentation on a typical building construction project; to include managing important submittals like shop drawings, manufacturers’ data, and material samples.
6. Describe the importance of recognizing change in a construction project, and formulating a workflow plan/process justifying change in the course of construction project execution.
7. Plan, prepare, and generate change management procedure(s) and policy. Recognize the value of change and addressing the need to adapt to and synthesize change in a prompt and organized manner.
8. Identify with and explain the importance of establishing a Communications Plan; illustrate and highlight the importance of stakeholders in a construction management community, and realize the importance of all stakeholders in a project.
9. Name, select, understand, and apply generally-accepted construction project management principles, documents, tools, and techniques in executing work in a building construction project environment.in a construction environment.

CONST 261 - Human Relations for the Construction Industry

1. Identify different elements that distinguish personality styles, learning styles, conflict resolution behaviors and styles, leadership styles, situational supervisory styles, and communication styles.
2. Using a variety of information sources, compare and contrast intrinsic and extrinsic motivation theories, including the three factors affecting performance, and develop an action plan to increase personal motivation in a personal and/or workplace situation.
3. Identify different elements of organizational behavior and change, including organizational climate, culture, power, ethics, and organizational development techniques. Students will develop a change model for an aspect of their personal and/or professional life.
4. Identify the elements of Emotional Intelligence and their impact on the workplace.
5. Employ active listening skills, including paraphrasing, questioning, empathic listening, analytic listening, and responding and communicating non-verbally, while respecting individual differences. (Learning lab, self-evaluation, peer evaluation, instructor evaluation, simulation, role play)
6. Assess the elements of teamwork, such as team development stages, leadership skills, team dynamics, problem-solving and decision making approaches, and team building.

CONST 262 - Labor Agreements (optional)

CONST 265 - Customer Engagement for Construction Proposals

CONST 266 - Advanced Technology for Construction I

1. Explain the value delivered by MS Excel in creating construction management. spreadsheets.
2. Relate often-used construction math formulas and devise & apply into an MS Excel CM tool.
3. Format a given Excel template and reconstruct a simple estimating, pricing, or schedule tool.
4. Describe basic take-off/estimating techniques for wood framing, concrete, and steel.
5. Improve blueprint reading; perform with accuracy typical Div. 9 finishes takeoffs, (unit sqft).

CONST 267 - Advanced Technology for Construction II

CONST 269 - LEED Green Associate Preparation

CONST 270 - Understanding Structural Design

CONST 280 - Building Codes

CONST 290 - Cooperative Work Experience, Construction Management

CITC 101 - Carpentry Level 101

CITC 102 - Carpentry Level 102

CITC 103 - Carpentry Level 103

CUL 103 - Knife Skills

1. Learn to properly and safely handle a Chef’s knife.
2. Demonstrate proper knife sharpening techniques.
3. Display proper hand tools and equipment operation per industry standards.
4. Display classical knife cuts based on American Culinary Federation standards.
5. Understand how to select the proper knife for specific tasks.

CUL 104 - Boucher

1. Correctly identify and fabricate cuts of beef, pork, lamb, and veal.
2. Fabricate a variety of poultry and seafood including round and flat fish.
3. Identify AP and EP costs and perform calculations to determine recipe, individual costs and menu item sales price using the factor or percentage methods.

CUL 105 - Foundations

1. Ability to obtain NRAEF ServSafe© certificate.
2. Understand proper use, maintenance and safety techniques for a variety of commercial equipment.
3. Use the correct chemicals in a kitchen and have the ability to utilize SDS sheets as a First Aid measure per OSHA standards, and meet environmental standards and sustainability goals.
4. Identify current professional organizations within the field and explain their purposes and benefits based on the standards of the American Culinary Federation.
5. Identify and demonstrate the basic cooking methodologies in a brigade kitchen.

CUL 106 - Nutrition

1. Discuss the importance of nutrition in the food and culinary industry.
2. Identify food sources of nutrients and discuss the most healthful foods in each food group.
3. Plan menus based on current nutrition guidelines.
4. Identify appropriate food choices for various food restrictions.
5. Interpret food labels and claims.

CUL 110 - Fundamentals I

1. Explain and prepare standardized recipes to include a variety of vegetables and starch preparations based on dry heat, moist heat and combination heat methodologies.
2. Prepare and participate in production of student lunch.
3. Kitchen production skills in basic mise en place and station set-up.
4. Display correct techniques and cooking methods; for dry heat, moist heat, and combination heat methodologies.

CUL 111 - Fundamentals II

1. Intermediate level production & fabrication of proteins and apply proper dry, moist, & combination cooking methodologies appropriate to meat, fish and poultry.
2. Organize and execute small batch cookery in cafeteria or quantity production.

CUL 112 - Fundamentals III

1. Fabricate and apply appropriate methodologies in advanced production, American regional, and International cuisines.

CUL 113 - Lead I

1. Organization, planning, timeline and task assignments.
2. Review principles of supervision.
3. Review principles of building team work.
4. Coordinate and participate in student lunch production.

CUL 114 - Salad Bar

1. The successful preparation and set up of salad bar items.
2. Demonstrate the proper sanitation and storage of ready to eat foods.
3. Ability to portion control meat, cheese, and a variety of deli items.
4. Prepare a standardized recipe that includes basic salad dressings.
5. Prepare a standardized recipe that includes; tossed, composed, and bound salads of good texture, color, and flavor.

CUL 115 - Deli

1. Demonstrate the proper sanitation and storage.
2. Portion control meat and cheeses.
3. Prepare various sandwich accoutrements.
4. Bake proofed sandwich breads.
5. Prepare a variety of contemporary hot and cold sandwiches.

CUL 118 - Breakfast Cookery

1. Prepare a variety of breakfast meat preparations per instructor’s criteria.
2. Prepare a variety of breakfast potatoes per instructor’s criteria.
3. Prepare a variety of egg dishes per instructor’s criteria.
4. Prepare a variety of pancakes, waffles, crepes and quick breads including biscuits and scones per instructor criteria.
5. Prepare and serve breakfast alternatives that are low in saturated fat, salt and/or gluten free alternatives.

CUL 120 - Purchasing and Receiving

1. Demonstrate correct receiving and storage practices of meat, fish, poultry, produce, dry goods, and cleaning supplies utilizing FIFO and LIFO.
2. Evaluate received goods to determine conformity with requisitions and written spec sheets used to order the products.
3. Demonstrate inventory practices utilizing current technologies.
4. Explain the flow of goods in a foodservice operation and the importance of sanitation and HACCP procedures used when receiving and storing products.
5. Practice proper cleaning, sanitation, and organization of all storage areas.

CUL 123 - Entremetier

1. Explain and prepare standardized recipes that includes a variety of vegetable and starch dishes for the Culinaire al la carte menu.
2. Demonstrate appropriate knife techniques and cooking methodologies.
3. Demonstrate plating of vegetables and starches per industry standards.

CUL 124 - Fry Station

1. Apply appropriate knife techniques and cooking methodologies.
2. Prepare a variety of pan fried, deep fried and battered foods.
3. Demonstrate proper filtering and cleaning of the fryer.

CUL 125 - Sauté Station

1. Prepare a variety of sautéed and pan-fried a la carte dishes.
2. Prepare a la carte sauce that illustrate nappe consistency and compatibility to menu items.
3. Identify and use utensils, pots and pans appropriate to various cooking methodologies.

CUL 126 - Broiler Station

1. Demonstrate the ability to prepare a variety of grilled/broiled items.
2. Identify and use utensils to various cooking methodologies.
3. Demonstrate to grill products to correct temperatures.

CUL 127 - Lead II

1. Supervise and direct cooking procedures in a la carte service area.
2. Function as a direct line supervisor; developing techniques of leadership and responsibility within a team environment while working with the student sous chef.
3. Manage the flow of service between and kitchen and dining room.
4. Prepare and participate in production of student lunch.

CUL 128 - Pantry

1. Demonstrate a variety of cold salads, appetizers, and specialty dressings.
2. Prepare a variety of hot and cold sandwich specials.
3. Prepare of variety of desserts for a la carte menu.

CUL 130 - Sous Chef

1. Demonstrate techniques of leadership, responsibility, and teamwork for production in all areas of the kitchen, to include daily pre- and post-class meetings with students.
2. Exhibit role model behaviors in sanitation, proper food handling, and professionalism.
3. Monitor time/temp logs and sanitation standards in all areas.
4. Assist the chef/instructors in daily functions and adjust duties of students as needed to accomplish daily tasks in kitchen.

CUL 131 - Dining Room/Beverage Management

Students actively learn the importance of teamwork among kitchen personnel, different styles of service, menu preparation, suggestive selling, point-of sale procedures, organizing, and placing guest orders. Emphasis is on personal appearance, customer relations, attitude, hygiene, and safety. Students will also learn the importance of beverage sales in various levels of food service operations. They will understand basic grape varietals and the production process for making wines, spirits, and beers. They will have a basic knowledge of state and federal regulations regarding beverage service. This course contains 1 credit of communications related instruction.

Course Outcomes

1. Perform dining room service functions using a variety of types of service.
2. Understand the different functions of dining service personnel and be able to demonstrate their various duties.
3. Evaluate the relationship of beverages to food and food service.
4. Explain the differences between New and Old-world grape varietals, growing regions (Appellations), production process, growing, and crushing of grapes.
5. Understand Federal and WSLCB Liquor laws.

CUL 132 - Soup and Sauce

1. Explain and prepare a standardized recipe that includes: Mother sauces, basic thickener, clear, and thick soups from a stock/broth.
2. Prepare and participate in production of student lunch.
3. Explain and prepare emulsion sauces, gastriques, and essences by preparing infused oils and spice bases for contemporary sauces per instructor standards.
4. Develop and prepare standardized recipes to include advanced sauces, soups, and stocks.

CUL 133 - Garde Manger

1. Display a variety of knife skills, ACF defined uniformity, sanitation, and time efficiency.
2. Prepare a variety of hot and cold hors d’oeuvres, tapas, and canapés.
3. Prepare herbs, spices, rubs, marinate, aromatics, acids, infused oils, and vinaigrettes in cooking methodologies.
4. Display proper pickling, curing, and smoking procedures utilizing beef, pork, and fish products.
5. Demonstrate the ability to prepare a variety of forcemeats based on classical formula with correct mise-en-place and garnish assembly to illustrate smooth texture and even seasoning per instructor specifications.

CUL 180 - Human Relations Management

1. Describe the correct methods to identify and resolve conflict in the kitchen per industry and instructor standards.
2. Identify leadership styles and their appropriateness in food service per industry and instructor standards.
3. Identify the process of management through effective communication skills per industry and instructor standards.
4. Describe motivational techniques and correct procedures for creating attitudinal changes in the work environment per industry standards.
5. Understand proper procedures for new employee orientation per industry standards.
6. Demonstrate the ability to promote change and clearly execute ways of implanting change with the least employee resistance and successful implementation per industry standards.

CULAP 101 - Culinary Arts Apprenticeship - Introduction to Food Service

1. Define the philosophy of the hospitality industry and its role in providing customer service.
2. Trace the growth and development of the hospitality and tourism industry from its birth to its present day. Include names of restauranteurs, chefs, and hospitality entrepreneurs that helped to shape our industry in the past and present day.
3. Discuss and evaluate the importance of professional ethics as it applies to the foodservice industry.
4. Outline the organization, structure and functional areas in various hospitality organizations as they pertain to the function of menu planning, purchasing, food production and services, food and beverage controls, management, etc. and give a short description for each.
5. Evaluate the types of professional organizations associated with the hospitality and foodservices profession, and discuss these organizations role in preparing and advancing ones career in the industry.
6. Evaluate the types of professional career opportunities in the hospitality and foodservice industry with support of guest speakers, field trips and stages.
7. Discuss/evaluate industry trends as they relate to the various segments of the foodservice and hospitality industry.
8. Discuss and evaluate industry trade periodicals, books, and journals that can contribute to individual growth and learning as they pertain to technical skills.

CULAP 102 - Culinary Arts Apprenticeship - Sanitation and Safety

1. Identify microorganisms, which are related to food spoilage and foodborne illnesses; describe their requirements and methods for growth.
2. Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
3. Demonstrate good personal hygiene and health habits in a laboratory setting to include handwashing.
4. Outline the requirements for proper receiving and storage of both raw and prepared foods.
5. Identify the Hazard Analysis Critical Control Point (HAACP) during all food handling processes as a method for minimizing the risk of foodborne illness.
6. List the major reasons for and recognize signs for food spoilage and contamination.
7. Recognize sanitary and safety design and construction features of food production equipment and facilities (i.e., NSF, UL, OSHA, ADA, etc.)
8. Review Safety Data Sheets (SES) and explain their requirements in handling hazardous materials. Discuss right-to-know laws.
9. Identify proper methods of waste disposal and recycling.
10. Demonstrate appropriate emergency policies for kitchen and dining room injuries.
11. Describe appropriate measures for insects, rodents and pest control eradication.
12. Describe appropriate types and use of fire extinguishers used in the foodservice area.
13. Review and apply the laws and rules of the regulatory agencies governing sanitation and safety in a foodservice operation.

CULAP 103 - Culinary Arts Apprenticeship - Food Preparation I

1. Discuss proper kitchen safety including knife care.
2. Compare methods of measuring ingredients (liquid versus dry).
3. Discuss how to maximize food freshness, quality, safety, and sanitation when serving hot foods and cold foods.
4. Discuss the principles of heat transfer as they relate to cooking methods including roasting and baking, broiling, smoking, grilling, griddling, sautéing, frying, deep-frying, braising and stewing, poaching and steaming.
5. Discuss recipe conversions.
6. Explain the factors that affect taste, how we perceive those states and what we can do to optimize a combination of seasonings and flavors when preparing and cooking food.
7. Evaluating the differences in methods to develop flavor through preparation.
8. Analyze the relationship of mother sauces and their derivatives.
9. Discuss the evolution of the kitchen brigade.
10. Prepare written requisitions for production requirements.

CULAP 104 - Culinary Arts Apprenticeship - Food Preparation II

1. Discuss the advancement of cooking techniques commonly found in today’s kitchen (immersion circulation, molecular, etc.).
2. Discuss modern sauces and how they relate to the classics.
3. Discuss the trends and fads commonly seen throughout the food service industry and how they relate to food preparation.
4. Discuss a master production schedule for large operations and how it relates to individual production lists.
5. Define the importance of the historical chefs in the industry and their contribution.
6. Define and describe the process for making classical stocks, soups, mother and compound sauces.
7. Evaluate and analyze a variety of proteins (including beef, chicken, pork, fish, game, lamb and veal), vegetables, legumes, grains, and starches using moist, dry and combination cooking methods.
   1. Moist heat methods to include steam, deep and shallow poach, simmer and boil.
   2. Dry heat methods to include deep fry, sauté, pan try, grill, and roast.
   3. Combination cooking methods to include poêle, stew, and braise.
8. Evaluate and analyze the preparation of classical stocks, soups, mother and compound sauces.
9. Discuss the impacts of sustainability efforts in the food service industry and how they affect food production including staffing, morale, retention and growth of the industry.

CULAP 106 - Culinary Arts Apprenticeship - Food Cost Accounting

1. Perform basic math functions to include fractions, weights and measurements.
2. Demonstrate competency of scaling, measuring, weighing ingredients with a portion scale.
3. Evaluate the components and functions of a standardized recipe.
4. Convert recipes using a yield formula to increase and decrease quantities.
5. Cost a recipe giving the overall cost, individual cost and menu sales price.
6. Calculate food cost to determine selling price using the factor method and/or percentage method.
7. Determine the amount of product needed in a baking and pastry recipe using the baker’s percentage method.
8. Determine a butcher yield percentage to track cooking and carving loss, and determine the new yield and cost per pound.
9. Determine beverage costs and percentages.
10. Determine labor costs and percentages to include employee meals, benefits, fixed and variable labor hours.
11. Define controllable or variable expenses and discuss how prime costs can contribute to the overall variable costs.
12. Define and describe a profit/loss statement and assess how it is used to determine profitability in a foodservice operation.
13. Prepare a yearly budget to include food, beverage, and labor, controllable and fixed costs while determining profit.
14. Perform costing calculations utilizing current technology.
15. Identify marketing techniques to increase sales and profitability of restaurant operations.

CULAP 107 - Culinary Arts Apprenticeship - Dining Room Service and Beverage Management

Dining Room Service:

1. Describe the mechanics of proper table service as it pertains to American, English, Russian, French, and buffet services.
2. Explain the importance of communication between the front and back of the house employees.
3. Describe the various functions of dining service personnel.
4. Perform the duties associated with a front and back server.
5. Discuss sales techniques used in increasing the guest check average.
6. Develop a guest service process when handling difficult guest situations to include accommodating the disabled.
7. Analyze and assess the training procedures required when working with the dining room personnel.
8. Explain the importance of using proper automated procedures when processing guest checks (include POS, Square, and Google).

Beverage Management:

1. Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages including the effects of the Dram Shop Act on foodservice operations that serve alcohol.
2. Discuss and explain the basic production process for distillation and fermentation.
3. Distinguish wines by grape and/or other fruit variety, country, growing region and production process.
4. Analyze and evaluate the importance of the on-going relationship between beverages and food and discuss that relationship in reference to menu planning.
5. Identify and discuss the presentation and service of alcoholic, non-alcoholic and beverages, including coffee and tea.
6. Identify equipment and glassware used foe beverage preparation and service.
7. Discuss opening and closing procedures of a beverage operation.
8. Discuss the fundamentals and importance of responsible alcohol service; identify the levels and signs of intoxication and methods to control excessive consumption by guests. (Recommendation alcohol training certification).

CULAP 108 - Culinary Arts Apprenticeship - Nutrition

1. Identify and discuss dietary guidelines and recommended dietary allowances based on current USDA Food Guideline principles and food groups.
2. Describe primary characteristics, functions and major food sources of major nutrients.
3. List the primary characteristics, functions and sources of vitamins, water and minerals.
4. Interpret food labels in terms of the portion size, ingredients and nutritional value.
5. Identify common food allergies and determine appropriate substitutions (i.e. gluten, sugar, lactose free).
6. Evaluate and analyze recipes and menus using dietary guideline recommendations, food guides and food labels.
7. Discuss contemporary nutritional issues to include specialty diets, dietary trends, and religious dietary laws (i.e. vegetarianism, heart-healthy menus, food allergies, alternative dieting, vegetarian, etc.).
8. Discuss and demonstrate cooking techniques that apply sound nutritional principles and current industry trends.

CULAP 109 - Culinary Arts Apprenticeship - Garde Manger

1. Identify tools, equipment and products typically used in Garde Manger with emphasis on proper food handling, including safety, sanitation, and storage.
2. Discuss the principles and philosophies of the Garde Manger kitchen.
3. Explain the design principles and layout of a modern buffet, incorporating sanitation and off-premise catering challenges when feeding quantity foods.
4. Evaluate a variety of cold sauces and flavoring techniques utilized in the cold food kitchen.
5. Define basic types of salad dressings and produce a variety of salad dressings including emulsified, dairy based, vinaigrette and coulis.
6. Explain the history and defining characteristics of the sandwich, as well as, the most popular modern variations.
7. Explain the history and defining characteristics of a hors d’oeuvre, canapé, and appetizer, as well as, give examples of each.
8. Describe the techniques used in maintaining quality of ingredients and preparation methods used to ensure freshness when producing a sandwich.
9. Explain the history and technical importance of curing, brining, pickling and smoking in preserving foods to maintain flavor, quality and sanitation.
10. Describe, identify and evaluate the various categories of cheeses and include several types and names of cheese associated with each category.

CULAP 110 - Culinary Arts Apprenticeship - Menu Planning

1. Identify basic menu principles when determining layout and design.
2. Describe the various types of menu available and explain when and how they are to be used.
3. Discuss the rationale for a seasonal menu and analyze how it may affect the overall menu costs, food quality and availability.
4. Create menu descriptions following established truth-in-menu guidelines.
5. Apply principles of nutrition when developing recipes and menu choices to include labeling laws that address allergies and raw food.
6. Determine food, labor cost and equipment utilization when determining menu item placement, flow of the operation, and successful manageability of the foodservice operation.
7. Determine menu prices using the percentage or factor methods in order to determine industry standard food costs.
8. Discuss menu-planning resources to include internet, professional sources, vendors, and foodservice associations.
9. Explain the importance of product mix and check average and their impact on profit contribution.
10. Develop a menu layout for a foodservice operation to include an example of a cyclical, a la carte, prix-fixe, or table d’hôte, or buffet.

CULAP 112 - Culinary Arts Apprenticeship - Baking and Pastry

1. Define baking terminology and explain how to apply them.
2. Identify tools, small and large equipment used in a commercial bakeshop and demonstrate proper handling of these items to include safety, sanitation, and storage.
3. Identify baking ingredients and explain their function in the formulation of baking and pastry recipes.
4. Demonstrate math skills that apply to baking to include, scaling, measuring and baker’s percentage.
5. Describe the process of bread production with natural and chemical leavening agent to include the mixing methods.
6. Define and describe the various types of pies and tarts and explain the process of making different types of pie crusts to include the mixing methods.
7. Describe the variety of cookie types and the mixing methods utilized to produce them.
8. Describe:
   1. The variety of cake types and the mixing methods utilized to produce them.
   2. The variety of icings and toppings available in and covering various cakes.
9. Describe the various types of custards, creams and sauces available in the bakeshop.
10. Define and describe pastry items to include pâte à choux, meringues, phyllo and batters (pancake, waffle, fritters, and crepes) and explain the method of preparing these items.
11. Define and describe the process of production for laminated doughs and the varieties of products that utilize this method of production.
12. Discuss recipe modification to create nutritionally beneficial alternatives to baked goods and desserts.

CULAP 113 - Culinary Arts Apprenticeship - Purchasing and Receiving

1. Discuss the flow of goods in a foodservice operation.
2. Describe purchasing methods used in foodservice operations (i.e. bids, cost+, purchase orders, phone, sales quotes, etc.).
3. Identify dry, refrigerated and frozen foods used in a commercial kitchen.
4. List factors that affect food prices, menu costs and quality such as market fluctuation, seasonality, product availability, supply and demand.
5. Explain the importance of a written food specification when ordering food and describe the components that are included in the food spec.
6. Discuss and analyze the importance of sanitation and HACCP procedures that affect receiving and issuing of goods in a foodservice operation.
7. Describe proper techniques of receiving and storing fresh, frozen and dry proteins, produce, eggs, dairy, and dry goods.
8. Explain regulations for inspecting and grading meats, poultry, seafood, eggs, dairy products, fruits and vegetables as outlined in the USDA, National Association of Meat Purveyors and other governmental regulatory agencies.
9. Explain and demonstrate the proper receiving and issuing procedures for non-food items such as chemicals in a foodservice operation.
10. Describe, write and use a food requisition, when ordering, receiving and issuing a food product.
11. Receive, store and issue food products utilizing written specs, proper food handling procedures.
12. Define, describe and explain the importance of a par system when ordering, receiving and storing food and the terms FIFO and LIFO, and how they are used effectively to maintain proper storage procedures.
13. Describe various technologies available to assist in the process of ordering and inventorying of food products.
14. Discuss inventory control procedures to deter theft and spoilage that can affect food costs.

CULAP 114 - Culinary Arts Apprenticeship - Supervisory Management

1. Describe process of management through effective communication skills and interpersonal relationships.
2. Identify the difference between a manager and a leader and describe the qualities of each.
3. Summarize leadership styles and analyze when each is most appropriate.
4. Describe the supervisor’s role in decision-making, problem solving and delegation of duties.
5. Describe the characteristics of a job description and develop a written example with job specifications.
6. Define the term motivation and give examples of motivational techniques used with employees. Analyze the effectiveness of each motivational example.
7. Assess and evaluate methods of conflict resolution and grievance procedures (union/non-union) when it comes to problem solving.
8. Identify types of stress found in the workplace and analyze positive ways of dealing with it.
9. Explain the importance of time management and give examples to include other organizational management techniques that provide labor cost effectiveness.
10. Discuss state and federal employment laws as they pertain to legal issues related to managerial decisions (sexual harassment, discrimination, violence/anger and unemployment compensation).
11. Explain the purpose of a mission and vision statement and how they are used in organizational management.
12. Describe the process of hiring, training, disciplining and/or firing an employee based on human resources, state and federal laws that affect these processes.

CULAP 115 - Culinary Arts Apprenticeship - Practical Exam Prep

1. Demonstrate fabrication of flatfish.
2. Demonstrate different cooking and plating methodologies for flatfish filets.
3. Demonstrate rice pilaf methodology.
4. Demonstrate proper broiling of meats to desired temperatures to include NY striploin.
5. Demonstrate proper methodology of vinaigrettes and pairing with appropriate greens.
6. Demonstrate a matignon to specifications.
7. Demonstrate proper fabrication and cooking of artichokes as defined in the Professional Cooking text.
8. Demonstrate stocks to sauces to plating techniques to current industry standers.

CULAP 116 - Culinary Arts Apprenticeship - Bite of Apprenticeship

1. Plan and create 1-3 appetizers with POE supervising chefs for 300-400 portions each.
2. Demonstrate proper costing for all appetizers created.
3. Demonstrate appropriate layout of station for optimal efficiency with POE supervising chefs support.
4. Work event with POE support.

CULAP 117 - Culinary Arts Apprenticeship - Bite of Apprenticeship II

1. Plan and create 1-3 appetizers for Bite of Apprentice for 300-400 portions each.
2. Demonstrate proper costing of appetizers create.
3. Setup station at venue and work it with minimal support for optimal efficiency.

MAIN 112 - Human Relations/Employment Skills

1. Demonstrate and apply knowledge to the safe use of equipment, chemicals and related tools in the cleaning industry.
2. Demonstrate and apply effective communication skills as well as job search strategies for employment in the custodial field.
3. Demonstrate appropriate work place behavior, work ethics and sensitivity while dealing with co-workers and the public.
4. Demonstrate and apply knowledge of personal, public and work place security.
5. Perform routine and special area cleaning. Disinfection and organizational techniques to effectively clean a wide variety of commercial facilities environment.

MAIN 114 - Safety

MAIN 116 - Basic Cleaning

MAIN 118 - Floor Care

MAIN 120 - Carpet Care

DENT 100 - First Aid, CPR and Vital Signs

DENT 101 - Dental Profession

1. Locate and summarize personal, departmental, and State policies.
2. Record the history of dentistry.
3. Identify the members of the dental health team, their areas of service and educational requirements.
4. Discuss leadership in the workplace.
5. Describe dental ethics and jurisprudence.

DENT 102 - Pre-Clinical Assisting I

DENT 103 - Clinical Assisting

1. Demonstrate basic clinical skills.

DENT 104 - Dental Materials I

1. Identify dental materials and their uses.
2. Select appropriate dental materials for specific functions.

DENT 105 - Expanded Functions

1. Identify expanded functions that are legal to perform in the Washington State Dental Practice Act.
2. Practice all expanded functions legal to perform in the Washington State Dental Practice Act in the pre-clinical/laboratory setting.
3. Perform all expanded function tasks in the clinical setting.
4. Demonstrate safety and infection control while performing expanded functions.

DENT 112 - Pre-Clinical Assisting II

DENT 114 - Dental Materials II

DENT 133 - Infection Control & Microbiology

DENT 134 - Specialties

DENT 137 - Laboratory Procedures

1. Demonstrate safety in a dental lab.
2. Practice lab procedures as allowed by the Washington State Dental Practice Act in a pre-clinical setting.
3. Perform lab procedures as allowed by the Washington State Dental Practice Act in a clinical setting.

DENT 138 - Business Administration

DENT 141 - Dental Sciences I

• Embryology & Histology: In this course of study, the student learns to describe the prenatal growth and development process of the face, teeth and oral cavity. Students also learn to identify the time table for eruption, shedding dates, and the structure and function of tissues and cells. This course is taught at the in-depth level.
• Oral Anatomy: In this course of study, the student learns the names and locations of the bones in the head and neck regions, the muscles of mastication and facial expression, and the nerves, lymph nodes, and salivary glands and tooth morphology including the shape and function of each tooth, and features of permanent and primary teeth. This course is taught at the in-depth level.
• Head & Neck Anatomy: In this course of study, the student learns the names, functions, and locations of the internal and external landmarks of the oral cavity and face. This course is taught at the familiarity level.

DENT 145 - Dental Sciences II

• Anatomy & Physiology: In this course of study, the student learns the functions and locations of the major body systems including the skeletal, nervous, endocrine, reproductive, muscular, respiratory, and skeletal systems. The student also learns body planes, directional terms, composition of bone, and types of joints. This segment is taught at the familiarity level.
• Oral Pathology: In this course of study, the student learns to define and identify types of oral lesions, warning signs, how to prevent, and prognosis of cancers, categories of diagnostic information, and to identify lesions. Students learn to describe conditions and disorders that affect the oral cavity. Students also learn to recognize abnormal conditions and identify pathological conditions, and how these conditions could affect the health of the patient. This segment is taught at the familiarity level.
• Pharmacology & Therapeutics: In this course of study, the student learns the principles of pharmacology, terminology related to drugs and drug use, and to identify the routes of administration. Students learn the classification of drugs, types of drugs, drug reference materials, and parts and use of prescriptions. Drug addictions including opioids and other substances will be discussed. This segment is taught at the familiarity level.

DENT 151 - Preventive Dentistry & Nutrition

DENT 153 - Radiology I

DENT 154 - Radiology II

DENT 155 - Radiology III

1. Expose, process, mount and evaluate film radiographs on patients.
2. Expose, mount and evaluate digital radiographs on patients.

DENT 157 - DANB Exam Prep

DENT 161 - Mathematics

DENT 171 - Interpersonal Communications

DENT 191 - Job Seeking Skills

1. Perform a job search.
2. Prepare a cover letter, resume and job application.
3. Obtain a letter of recommendations from a former employer.
4. Participate in an interview.

DENT 192 - Internship I

1. Coordinate and contract two dental offices for internship requirements.
2. Demonstrate professionalism and appropriate communication in dental office.
3. Perform dental assistant duties as allowed by the Washington State Dental Practice Act in a dental office/clinic.
4. Analyze, discuss and document office experience

DENT 193 - Internship II