Course Descriptions

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

DFTS 112 - AutoCAD Level I & II

DFTS 114 - AutoCAD Level I

DFTS 116 - AutoCAD Level II

DFTS 118 - AutoCAD Level III

DFTS 136 - Revit Architecture Essentials

DFTS 137 - Revit Architecture Advanced

DFTS 139 - Revit Architecture Conceptual Design

DFTS 140 - Programming for AutoCAD

DFTS 141 - Revit Architecture BIM Management

DFTS 142 - Revit Architecture Collaboration Tools

DFTS 143 - Introduction to Autodesk Navisworks

DFTS 144 - Revit MEP

ECC 120 - Culture and Diversity

1. Define terminology associated with culture and diversity.
2. Develop strategies to examine and appropriately address one’s own biases.
3. Develop strategies to counter biases in the classroom.
4. Identify and explain how biases affect the self-esteem of children.
5. Identify strategies to create an anti-bias environment.
6. Explain and discuss current trends regarding Anti-Bias Education in Early Childhood Education.

ECC 185 - Curriculum Development II

1. Plan for and support children’s learning through developmentally appropriate play and interactions.
2. Select materials appropriate to the developmental levels of all children within a setting.
3. Build children’s understanding of their own and other cultures by providing cultural experiences using songs, stories and language familiar to the child.
4. Plan and adapt curricula and environments appropriate to the developmental levels, interests and abilities of the children within a setting.
5. Use appropriate materials, activities and strategies in an integrated curriculum that includes literacy, social studies, music, dramatic play and movement.
6. Utilize observation data to plan curriculum that meets the needs and interests of all children in the classroom.
7. Articulate how integrated, play-based curriculum supports children’s current skills, ongoing growth and school success.

ECC 192 - Practicum II

1. Identify typical and atypical cognitive, physical, social and emotional development of infants, toddlers, preschoolers, and school age children from a multi-cultural perspective.
2. Demonstrate ability to effectively incorporate culturally diverse perspectives into the classroom through daily practices with young children.
3. List tools for communicating and creating relationships with families that are respectful, inclusive and reflect an understanding of cultural and community influences.
4. Demonstrate ways to collect information about children through observation and assessment data.
5. Demonstrate ways to record information in an appropriate manner (per industry standards) for future interpretation.
6. List appropriate children’s literature and other literacy materials for a population of diverse learners that is reflective of all and strategies for selecting these materials.

ECC 193 - Practicum III

1. Develop strategies to counter biases in the classroom.
2. Demonstrate knowledge and ability to effectively incorporate culturally diverse perspectives and research into daily practices with young children.
3. Identify strategies to create an anti-bias environment.
4. Prepare and evaluate the learning environment by arranging the physical space to encourage active exploration and developmentally appropriate leaning through play.
5. Identify strategies to maintain an appropriate daily schedule for young children, including a balance of active, quiet, individual & group, indoor & outdoor, teacher directed and child initiated.
6. Explain how the curriculum is delivered through environmental arrangement, learning activities and interactions and give examples that support young children’s development.
7. Select materials appropriate to the developmental levels of all children within the setting for math, science, art and dramatic play.

ECC 202 - Technology for Teachers

1. Demonstrate skills and understanding of word processing concepts at a basic level.
2. Read and reflect on current research articles on teaching and learning with technology.
3. Create a newsletter and PowerPoint presentation that could be shared with caregivers and families.
4. Create, maintain and use an email account to communicate and collaborate professionally, using proper spelling, grammar and structuring.
5. Identify appropriate websites and search engines to locate current information and resources related to Early Childhood Education.
6. Demonstrate skills in proper citation and academic honesty.

ECC 250 - Early Childhood Capstone

1. Display knowledge of child development and education.
2. Plan and organize an optimal learning environment (with appropriate materials and set up furniture) that supports the diverse needs of all children.
3. Plan children’s environment that reflect safe, healthy and nutritional standards for all children.
4. Encourage the development of children’s communication skills.
5. Generate assessment-based experiences/lessons that stimulate children’s development.
6. Integrate positive child guidance that supports children’s social and emotional development.
7. Preserve respectful, collaborative relationships with families.
8. Demonstrate respect, understanding and support for all children and their families who may enter into your program regardless of culture, race, language, abilities, religion, or family life style.
9. Demonstrate professionalism and ethical conduct standards.

ECC 290 - Practicum IV - Implementing DAP (Developmentally Appropriate Practice)

1. Identify your own individual competencies & skills that are needed in the workplace.
2. Demonstrate understanding of work place competencies; use of resources, information, systems, technology, and interpersonal skills.
3. Demonstrate understanding of foundation skills needed in early childhood and early elementary programs; basic skills, thinking skills and personal qualities.
4. Describe each of the developmental domains & how to meet individual & group needs.
5. Identify strategies to support diverse family groups in a child care environment, and ways to involve them in the program.

ECED& 105 - Introduction to Early Childhood Education

1. Explain current theories and ongoing research in early care and education as it applies to children, families and early childhood programs.
2. Describe the role of play in early childhood programs.
3. Compare early learning program models.
4. Explain the importance of developing culturally responsive partnerships with families.
5. Identify appropriate guidance techniques used in early care and education settings.
6. Describe the observation, assessment, and teaching cycle used to plan curriculum for all young children.
7. Apply the professional code of ethics for early care and education to resolve dilemmas.
8. Describe major historical figures, advocates, and events shaping today’s early childhood education.

ECED& 107 - Health, Safety and Nutrition

1. Describe federal and state mandated health, safety, and nutrition practices.
2. Identify indicators of illnesses/infectious diseases and steps to prevent the spread of them.
3. Outline safety procedures for providing emergency care and daily care.
4. Evaluate program safety policies.
5. Describe food programs and practices that support the development of children.
6. Create examples of developmentally appropriate and culturally responsive health, safety, and nutrition education materials and activities.
7. Describe the responsibilities of mandated reporters.
8. Develop strategies for working with culturally, linguistically, and ability diverse families in accessing health, nutritional, and dental services.

ECED& 120 - Practicum - Nurturing Relationships

1. Describe the characteristics of nurturing relationships built between teachers and children.
2. Practice ideals of professionalism in work with children, families and peers.
3. Recognize cultural responsiveness when observing professionals and programs.
4. Identify practices that promote health, safety, growth and development of children.

ECED& 132 - Infant Toddler Care

1. Discuss developmental milestones from birth to 36 months articulating the influences of individual development, temperament and cultural norms in the context of important, ongoing relationships.
2. Design a plan to support reciprocal, culturally sensitive partnerships with families.
3. Select positive guidance techniques that are appropriate and effective with infants and toddlers.
4. Critique infant and toddler early learning environments, articulating environmental influences on the learning processes of infants and toddlers during authentic play activities.
5. Describe a plan for developmentally appropriate, culturally relevant curriculum that supports language, physical, cognitive, creative, social, and emotional development.

ECED& 160 - Curriculum Development I

1. Explain major early childhood curriculum theories and current trends in curriculum design for early learning environments.
2. Apply principles of developmentally, individually and culturally appropriate practice when designing, implementing and evaluating curriculum.
3. Evaluate integrated learning experiences supportive of children’s development and learning incorporate national, state and local standards.
4. Design curriculum that supports children’s language/communication, cognitive, social/emotional, fine/gross motor and creative development.
5. Design curriculum that is inclusive and represents the diversity of children and families.
6. Plan developmentally appropriate activities and schedules, which promote all children’s growth and learning.
7. Observe, document and assess individual and group needs, interests and skills for the purpose of curriculum planning and ongoing modifications of plans.

ECED& 170 - Learning Environments

1. Design healthy, respectful, supportive, and challenging learning environments for children.
2. Identify strategies to achieve compliance with Washington Administrative Code and other state or federal regulations.
3. Create environments that promote growth in all developmental domains and academic disciplines.
4. Establish environments, routines, and schedules that promote children’s age-appropriate, self-regulated behaviors.
5. Establish environments that promote the cultural diversity of children, families, and their communities.

ECED& 180 - Language and Literacy Development

1. Explain the continuum of language acquisition and early literacy skills.
2. Develop evidence-based, appropriate environments and opportunities that support children’s emergent language and literacy skills.
3. Describe strategies for responding to children who are culturally, linguistically, and ability diverse.
4. Develop ways to facilitate family and child interactions as primary contexts for heritage language and English development.
5. Analyze images of culture and individual abilities reflected in children’s literature and other learning materials.
6. Utilize developmentally appropriate and culturally responsive assessments practices for documenting the growth of language and literacy skills.

ECED& 190 - Observation and Assessment

1. Describe reasons for collecting observation and assessment data.
2. Identify indicators of growth, development, learning and social behaviors in all children.
3. Identify techniques for avoiding bias, judgments, and assumptions in observations.
4. Collect factual, descriptive data using a variety of assessment tools and strategies.
5. Document and analyze assessment data for use in planning curriculum for individual and groups of children.

EDUC& 115 - Child Development

1. Discuss prominent child development research and theories guiding parenting and care giver’s practices.
2. Describe the developmental sequence from conception through early adolescence in all domains.
3. Analyze critical stages of brain development as influencers of child development.
4. Examine techniques to conduct and document observations of children as a means to assess and communicate growth and development.
5. Explain individual differences in development.
6. Identify how family, caregivers, teachers, community, culture, and trauma influence development.
7. Outline community resources to support children’s and families’ development.

EDUC& 130 - Guiding Behavior

1. Identify developmentally appropriate individual and group behaviors of children.
2. Compare at least three approaches to guiding behavior.
3. Recognize positive, respectful, culturally responsive approaches to guidance.
4. Plan environment supportive of children’s development with focus on attachment, self-help, relationships, and executive function.
5. Articulate strategies to promote social/emotional competence and positive sense of self.

EDUC& 150 - Child, Family and Community

1. Evaluate and describe the cultural influences, social issues, changes and transitions that affect children, families, schools and communities.
2. Examine the concept of family, school, peers, media and community as socialization agents.
3. Analyze strategies that empower families to establish and maintain collaborative relationships to support the growth and development of children.
4. Identify how one’s family history and life experiences may impact relationships with children and families.
5. Identify community services and agencies that support the needs of children and families and establish resources and referral systems for parents and educators.

EDUC& 203 - Exceptional Child

1. Describe typical and atypical development/behaviors of children birth to age eight.
2. Identify characteristics of children with hearing, speech and vision disabilities.
3. Identify characteristics of children with physical delays, attention deficit disorder, alcohol/drug affected children and other learning disabilities.
4. Establish and apply effective ways to work with children with disabilities and their families, including effective cross cultural communication techniques.
5. Identify and explain resources and services available in the community for children with disabilities and their families.
6. Describe the process for identifying, making a referral, screening and seeking support services for children with special needs, and how to communicate this to families.
7. Describe the ADA/IDEA laws and how they affect early childhood teachers.

ECON& 201 - Microeconomics

General education distribution area: Social Science.

Course Outcomes

1. Explain in detail the concepts of supply, supply determinants, and the elasticities of supply.
2. Relate the market model of perfect competition.
3. Demonstrate an in-depth understanding of monopolies.
4. Apply the concept of scarcity in real-world situations.

ECON& 202 - Macroeconomics

General education distribution area: Social Science.

Course Outcomes

1. Explain in detail the concepts of demand and the price and income elasticities of demand.
2. Relate the significance of news items and statements related to stock markets.
3. Demonstrate an in-depth understanding of the significance and differences of GNP, GDP, price indices, and business cycle.
4. Evaluate the effectiveness of international free trade vs. protectionism on international economic well-being.
5. Relate the causes, impacts, and possible solutions of the recent economic phenomena of stagflation.

ELEA 101 - eLearning in the Community College

ELEA 102 - Course Design and Implementation

ELEA 103 - Reaching Every Learner

ELEA 104 - OER and Information Literacy

ELEA 105 - Media Creation and Final Project

ELEA 106 - Culminating Project

ELEA 107 - Certificate in Connected Adult Education

ELEA 108 - Teach Smarter, Not Harder: Planning/Assessing

ELEA 109 - Find Your Footing: Teaching Practices/Class Management

ELEA 110 - Connect with Intent: Cultural Diversity

ELEA 111 - SHIFT: Teaching Online

Completion of the course brings you a Certificate of Completion from Renton Technical College, and meets Department of Education standards for teaching online. It is worth 10 clock hours. Renton Technical College is a certified OSPI clock hour provider.

Course Outcomes

1. Write and align unit and course objectives in an online course.
2. Demonstrate knowledge of accessibility and usability in online course design.
3. Write assignment rubrics and create active learning assessments.
4. Demonstrate familiarity with copyright law as it relates to eLearning.
5. Access online support and OER materials.
6. Create an Online Presence Plan to meet Department of Education Standards.

ELEA 112 - SHIFT: Teaching Hybrid Courses

You can work through the modules at your own pace, building a Hybrid Course Planner as you go. You will receive feedback on your completed Course Planner from the Director of Innovative Teaching and Learning, Dr. Liz Falconer, Quality Matters Master Reviewer.

Completion of the course brings you a Certificate of Completion from Renton Technical College, and meets Department of Education standards for teaching online. It is worth 10 clock hours. Renton Technical College is a certified OSPI clock hour provider.

Course Outcomes

1. Articulate the difference between ground, hybrid and online courses.
2. Demonstrate familiarity with C.L.A.S.S., understanding the considerations important to teaching in a hybrid format.
3. Clarify the role of the hybrid teacher in the digital era. 
4. Connect your hybrid course to appropriate online tools/sites that will enhance active student learning.
5. Create assignments that take advantage of the hybrid format by aligning both in-class and out-of-class activities.
6. Create course design that demonstrates an appreciation for what “Greater than the Sum of Two Parts” means.
7. Utilize UDL and RA concepts in course design.
8. Build a Hybrid Course Planner.

ELECS 115 - Basic Electricity (Plant & Machine Maintenance Electrical I)

ELECS 116 - Plant & Machine Maintenance Electrical II

ELECS 117 - Plant & Machine Maintenance Electrical III

ELECS 118 - Plant & Machine Maintenance Electrical IV