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Course Descriptions

CA 150: PROFESSIONAL COOKING

3 hrs. (OC)

Prerequisite:

This course is a study of the fundamental elements of the foodservice industry, including terminology, equipment identification and usage, information regarding types of foods and trends in the industry, communication skills, and basic preparation techniques.

CA 151: ADVANCED SANITATION AND SAFETY

3 hrs. (OC)

Prerequisite:

This course is a study of the fundamental elements of safety and sanitation within both the commercial and non-commercial food service establishment. It prepares the student to successfully pass the Illinois State Sanitation Certification examination. The development of safe and sanitary working practices needed by each food service worker is stressed.

CA 153: BAKING

3 hrs. (OC)

Prerequisite: CA 150 with a grade of "C" or better.

This course introduces students to the fundamental elements of baking and leavening agents. As a portion of the laboratory experience, the student will produce baked items such as quick breads, biscuits, muffins, cookies, doughnuts, fritters, lean breads and a wide variety of pies. This is the first of two courses that focus on baking.

CA 155: MEAT, POULTRY AND FISH

3 hrs. (OC)

Prerequisite: CA 150

This course focuses on the identification of wholesale and fabricated cuts of beef, pork, veal and lamb and the recognition of various types of poultry and fish. It includes the study of the fundamental principles regarding meat, poultry and fish preparation.

CA 156: SAUCES

3 hrs. (OC)

Prerequisite: CA 150 and CA 155 both with a grade of "C" or better

This course gives a general overview of the history of sauce making and an in-depth study of the classical and contemporary techniques used in sauce preparation. Students will develop and apply skills in preparation of sauces, ranging from the classical leading sauces to contemporary sauces and coulis.

CA 157: GARDE MANGER

3 hrs. (OC)

Prerequisite: CA 150, 153 and 155, all with a grade of "C' or better

This course is a basic overview of the history of Garde Manger. Students will develop and apply knowledge and skills in the preparation of cold sauces and soups, salads, sandwiches and the wholesome and sanitary preparation of sausage, terrines, cured and smoked meats and cheese.

CA 175: TOPICS IN CULINARY ARTS

3 hrs. (OC)

Prerequisite: Department approval

This course delves into specific topics of culinary interest. It perpetuates a deeper understanding of techniques and principles involved in specialized areas of Culinary Arts such as chocolates, cuisine of the Mediterranean, sausage making, or petit four and French pastries.

CA 211: FOODSERVICE MARKETING

3 hrs. (OC)

Prerequisite:

This course is a study of the principles of food service marketing and its core concepts. This course prepares the student to identify the relationships between customer's value, satisfaction and quality.

CA 212: FOODSERVICE COST CONTROL

4 hrs. (TC)

Prerequisite: BUS 120 with a grade of "C" or better

This course is the study of the fundamental principles of understanding and managing the costs associated with operating a foodservice business. This course will supply the tools required to maintain sales and cost histories and to develop systems for monitoring current and future activities.

CA 213: BEVERAGE MANAGEMENT

3 hrs. (OC)

Prerequisite:

This course is a study of the fundamental principles of creating a bar business. This course will supply the tools required to identify wines, spirits and beers and how to provide service of these beverages.

CA 214: FRONT OF THE HOUSE

2 hrs. (OC)

Prerequisite:

This course focuses on the nine basic principles of service. Emphasis is on a style of professionalism that enhances the entire industry and emphasis is given to generous and cordial reception of guests.

CA 215: FOODSERVICE NUTRITION AND MENU PLANNING

3 hrs. (TC)

Prerequisite:

This course is the study of the basic principles of nutrition and the nutrient content of foods. Emphasis is placed on menu planning, recipe development and effective ways to communicate and market nutrition.

CA 217: INTRODUCTION TO CATERING

3 hrs. (OC)

Prerequisite:

This course is a study of catering, banquets and other specialty service in the foodservice industry. The course will emphasize the planning, organizing and controlling in the catering business.

CA 220: ADVANCED PROFESSIONAL COOKING

3 hrs. (OC)

Prerequisite: CA 151, CA 157, CA 215, and CA 253 all with a grade of "C" or better

This course is designed for students who have proficiency in all basic skills and knowledge of culinary arts. It emphasizes intermediate methods and techniques of culinary arts, with a concentration on regional American cuisine and international cuisine. It examines various cultures and their traditional food habits to develop a better understanding of the many cultures in America and how these cultures and cuisines have influenced American cuisine and the foodservice industry today.

CA 225: INTERNSHIP IN CULINARY ARTS

3 hrs. (OC)

Prerequisite: Department approval

This course applies principles of culinary arts management during the supervised experience in a variety of foodservice institutions.

CA 253: ADVANCED BAKING

3 hrs. (OC)

Prerequisite: CA 153 with a grade of "C" or better.

This course is a study of the advanced principles of baking, leavening agents, and yeast dough production. The production of lean and rich yeast breads, Danish pastries, puff pastries, cakes, tarts, specialty cakes, gateaux, and torten.

CATTK 110: CATERPILLAR ENGINE FUNDAMENTALS

4 hrs. (OC)

Prerequisite: Department approval

This course discusses the principles of compression ignited internal combustion engines and variations in design. Caterpillar engines will be used in the class.

CATTK 111: INTRODUCTION TO CATERPILLAR SERVICE INDUSTRY

2 hrs. (OC)

Prerequisite: Department approval

This course provides instruction and laboratory experience in shop safety, shop operation and how to obtain Caterpillar service information.

CATTK 112: FUNDAMENTALS OF HYDRAULICS

3 hrs. (OC)

Prerequisite: Department approval

This course is a practical study of the basic principles and components of hydraulic circuits and the application of these principles to Caterpillar agricultural and construction equipment machines. Major emphasis is on developing student competencies in the areas of servicing and maintaining hydraulic equipment. Laboratory practices include disassembly and reassembly of components and tracing circuits.

CATTK 113: CATERPILLAR ENGINE FUEL SYSTEMS

3 hrs. (OC)

Prerequisite: CATTK 110 with a grade of "C" or better and department approval

This course is a study of combustion chamber design, Caterpillar fuel injection systems, diagnosing faults in fuel injection and combustion systems.

CATTK 114: FUNDAMENTALS OF ELECTRICAL SYSTEMS

3 hrs. (OC)

Prerequisite: Department approval

This course is designed to include electrical concepts as they apply to electrical systems. It will include the use of electrical test equipment to diagnose electrical problems found on Caterpillar equipment and engines.

CATTK 115: AIR CONDITIONING

2 hrs. (OC)

Prerequisite: Department approval

This course provides an introduction into the basic theory and principles of air conditioning as they relate to Caterpillar equipment and engines. Use of test equipment to diagnose and repair malfunctions, including repair of component parts and the charging and recharging of systems, will be stressed in the laboratory.

CATTK 116: FUNDAMENTALS OF TRANSMISSIONS & TORQUE CONVERTERS

3 hrs. (OC)

Prerequisite: CATTK 112 with a grade of "C" or better and department approval

This course is a study of the various transmissions and differential used in Caterpillar equipment, including constant mesh, sliding gear, hydrostatic, synchromesh, and the newer transmissions involving planetary sets. An understanding of the operation, maintenance, and adjustment of the clutch and brakes will be an integral part of this course.

CATTK 117: MACHINE HYDRAULIC SYSTEMS

3 hrs. (OC)

Prerequisite: CATTK 112 with a grade of "C" or better and department approval

This course is designed for inspecting, testing, and servicing, and diagnosing Caterpillar hydraulic circuits, systems, and components. Appropriate testing procedures and equipment will be utilized.

CATTK 150: INTERNSHIP I

4 hrs. (OC)

Prerequisite: Department approval

This supervised experience is required of students enrolled in the Caterpillar Dealer Service Technology curriculum. The placement experience is obtained through the cooperation of an employer. Student's needs and objectives determine major emphasis. Forty hours per week.

CATTK 151: INTERNSHIP II

4 hrs. (OC)

Prerequisite: CATTK 150 with a grade of "C" or better and department approval

This supervised experience is required of students enrolled in the Caterpillar Dealer Service Technology curriculum. The placement experience is obtained through the cooperation of an employer. Student's needs and objectives determine major emphasis. Forty hours per week.

CATTK 200: UNDERCARRIAGE/FINAL DRIVES

3 hrs. (OC)

Prerequisite: Department approval

This course is designed to study the various driveline systems found on Caterpillar equipment. The course content will cover brakes, suspension, undercarriage, and steering components.

CATTK 201: MACHINE ELECTRONIC SYSTEMS

3 hrs. (OC)

Prerequisite: CATTK 114 with a grade of "C" or better and department approval

This course provides the background needed to diagnose and repair the sophisticated electronics and computerized circuits found on Caterpillar equipment and engines. Basic system operation, electronic concepts, and component function are covered. Caterpillar procedures are taught to identify malfunctions and to test the systems properly.

CATTK 202: CATERPILLAR ENGINE PERFORMANCE

2 hrs. (OC)

Prerequisite: CATTK 113 and 201 with a grade of "C" or better and department approval

This course provides a thorough understanding of the necessary diagnostic skills required for troubleshooting Caterpillar engines and fuel systems. Emphasis will be placed upon knowledge and skills necessary to assure product reliability and performance.

CATTK 203: DIAGNOSTIC TESTING

1 hr. (OC)

Prerequisite: CATTK 110 and CATTK 114 both with a grade of "C" or better

This is a course that studies the practical use of diagnostic equipment for analyzing and repairing Caterpillar machine and engine systems. Emphasis is placed on Applied Failure Analysis.

CATTK 204: MACHINE SPECIFIC SYSTEMS

4 hrs. (OC)

Prerequisite: CATTK 117 and 201 with a grade of "C" or higher and department approval

This is a course to develop knowledge and skills used to test and adjust specific Caterpillar machine systems.

CATTK 250: INTERNSHIP III

4 hrs. (OC)

Prerequisite: CATTK 151 with a grade of 'C" or higher and department approval

This supervised experience is required of students enrolled in the Caterpillar Dealer Service Technology curriculum. The placement experience is obtained through the cooperation of an employer. Student's needs and objectives determine major emphasis. Forty hours per week.

CATTK 251: INTERNSHIP IV

4 hrs. (OC)

Prerequisite: CATTK 250 with a grade of "C" or better and department approval

This supervised experience is required of students enrolled in the Caterpillar Dealer Service Technology curriculum. The placement experience is obtained through the cooperation of an employer. Student's needs and objectives determine major emphasis. Forty hours per week.

CATTK 255: INDEPENDENT STUDY

1 hr. (OC)

Prerequisite: Department approval

This course provides the opportunity to work on a technical project, research, or other specialized study related to individual academic needs. A written plan for the independent-study project is developed with a faculty member (including a detailed description of the project, the number of credit hours assigned to it, the evaluative criteria to be used, and other relevant matters), and the project is carried out under the periodic direction of the faculty member. The written plan is submitted for approval and remains on file within the department, together with a final report submitted to the faculty member by the student. This course is repeatable up to a maximum of five semester hours of credit.