College Catalog 2014-15

EAST CENTRAL COMMUNITY COLLEGE

IST 2254 — ADVANCED NETWORK ADMINISTRATION USING MICROSOFT WINDOWS SERVER — This course is a continuation of Network Administration Using Microsoft Windows Server. Emphasis is placed on installation, configuration, and implementation of a functional server. Four semester hours: two-hour lecture, four hour lab. Prerequisites: IST 1244 Network Administration Using Microsoft Windows Server or CNT 1624. IST 2264 — ADVANCED NETWORK ADMINISTRATION USING LINUX—This course is a continuation of Network Administration Using Linux (IST 1254). This is an advanced administration course in network services for Linux users who wish to increase their skills. Students will learn how to apply security to network users, and resources, manage and compile the Linux kernel, manage network clients, and troubleshoot network processes and services. Four semester hours: two-hour lecture, four hour lab. Prerequisites: IST 1254 Network Administration Using Linux. CULINARY ARTS TECHNOLOGY CUT 1114 — CULINARY PRINCIPLES I — Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. Co requisites: Sanitation and Safety (HRT 1213) or by permission of instructor. Two hours lecture, four hours lab. Four semester credit hours. CUT 1123 — CULINARY PRINCIPLES II — Advanced study of Culinary Principles I to polish and perfect the techniques of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. Prerequisites: Culinary Principles I (HRT/ CUT 1114). One hour lecture, four hours lab. Three semester credit hours. CUT 1133 — PRINCIPLES OF BAKING — Fundamentals of baking science, terminology, ingredients, weights and measures, and formula conversion and storage. Students will prepare yeast goods, pies, cakes, cookies, and quick breads; and use and care for equipment. Prerequisites: Culinary Principles I (HRT/CUT 1114). Two hours lecture, two hours lab. Four semester credit hours. CUT 1513 — GARDE MANGER — This course provides orientation to garnishing, preparation of charcuterie items, cold foods, and buffet presentation. It also explores the various duties of the modern garde manger. Prerequisites: Culinary Principles I (HRT/CUT 1114). One hour lecture, four hour lab. Three semester credit hours. CUT 2223 —MENU PLANNINGAND FACILITIES DESIGN—The principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dining public. Emphasis will be on pricing, menu design, merchandising, tools, nutritional considerations, schedules, and profitability. Effective planning and layout of kitchen and equipment will also be emphasized. Prerequisites: None . Three hours lecture. Three semester credit hours. CUT 2243 — DINING ROOM MANAGEMENT — Management of a restaurant dining room including good housekeeping technique, fine food, and efficient service. Covers French, Russian, American, and English waited table service, limited service, counter, tray service, and catering. Emphasis will be place on staffing, scheduling controls and skills required to effectively supervise a dining room operations. Prerequisites: None. Three semester hours, one hour lecture and four hour lab. CUT 2313 — American Regional Cuisine — Exploration of the American Cuisine concept emphasizing freshness, seasonality, nutrition, indigenous ingredients, and presentation. A thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. Prequisites: CUT 1114 Culinary Principles I, CUT 1124 Culinary Principles II. Three semester hours, one hour lecture, four hours lab. CUT 2423 — International Cuisine — A study of cuisines of the world. Emphasis is on use of authentic ingredients, methods, and terminology. Prequisites: CUT 1114 Culinary Principles I, CUT 1124 Culinary Principles II. Four semester hours, one hour lecture, four hour lab.

149