Course Title Sample Clauses
Course Title. Semester Credit Hours: CONSORTIUM AGREEMENT
Course Title. Required for most CS programs at most four-year institutions – consult an academic advisor at the intended transfer institution 5 MAT 202 Calculus II Required for CSU, CU Boulder, CU Denver, & UNC 4 CSC 165 Discrete Structures (CSU will also accept MAT 215 as an alternative to CSC 165) Required for CU Boulder 0 XXX 000 Xxxxxx Xxxxxxx Required for Mines 4/5 MAT 203 or MAT 204 Calculus III OR Calculus with Engineering Applications Required for CSU 4 CSC 234 *** C++ Programming *** CSC 234 is available only at certain CCCS institutions. Students planning to transfer to CSU should consult an academic advisor about options for taking this course at Front Range or Arapahoe Community College and transferring the credits back to your home institution. Both CSC 165 and CSC 234 are available through Colorado State University Online as CS220 and CS 253, respectively. Consult your academic advisor about registration and reverse transfer options. For Colorado School of Mines, students are advised to use any remaining free elective credits to take MAT261, CHE111, or PHY212 (CSC165 will be accepted in transfer but the other courses are preferred).
Course Title. Semester Credit Hours: CONSORTIUM AGREEMENT To be used by students who are degree-seeking at MACC and are participating in the TIGER PATHWAYS Program
Course Title. YEAR OF COURSE 1 2 3 4 PLEASE NOTE: A valid Purchase Order or Contract number MUST be provided below where required. The student’s could be interrupted if our invoice is returned as unpaid. progress
Course Title. Year of study (for this tenancy)................................................ University of Hull Student ID Number ...................................................................................................................... National Insurance No................................................................................................................................................ Passport / National Identity number.......................................................................................................................... And … TENANT (print name)............................................................................................................................................... Of: (Home Address)................................................................................................................................................... ....................................................................................................................................................................................
Course Title. Credit/Semester Hours:
Course Title. Advertising and Design Course Description: Students demonstrate knowledge in 45 competencies in advertising and design. The competencies address copyright, ethics and intellectual property rights; creating a digital portfolio, typefaces, page layout, image capture, digital illustration and design principles, and corporate branding. Students demonstrate an understanding of additive and subtractive color, design a logo, create an illustration, and pitch an advertising concept. Students completing this course will be able to: Identify the basic principles of design Prepare a series of hand drawn sketches or computer generated layouts incorporating appropriate marks Create multiple page documents using text blocks, graphics, frames and headings using drop caps Design and produce a document using desired fonts, styles, margins, indents, tabs and colors Repurpose files for a print project for use in webs design and demonstrate file formats for web development Demonstrate various USPS design constraints and provide resources for more information on requirements Scale a raster image using the proper settings to maintain appropriate resolution for print or web End of Course Assessment Check the assessment instruments that will be used to document student attainment of the course knowledge and skills. Teacher-designed end-of-course assessment: Students must master 80% of the PrintED competencies. School system-designed end-of-course assessment Partner-developed exam: (specify) Licensing exam: (specify) Certification or credentialing exam: (specify) Nationally recognized examination: (specify) PrintED/Skills USA Skill Connect Assessment in Advertising and Design Course Title: Binding and Finishing Course Description: Students master 57 competencies to learn about the equipment, materials and procedures for folding, cutting, stitching, adhesive binding, case binding, foil stamping coating and laminating and spiral and wire binding. Students demonstrate the use of folding equipment to make different folds and perform preventative maintenance on folders and cutters. They demonstrate knowledge of paper types as well as the tools and procedures for quality control. Students identify and solve common bindery and finishing problems. Students completing this course will be able to: Demonstrate a working knowledge of pagination Produce correctly made pads of paper Demonstrate the use of folding equipment to produce an accordion fold job Demonstrate the ...
Course Title. Baking Pathway Professional Baking and Pastry (2 credits) Course Description: Students in this course explore the fundamental concepts and techniques in baking. They will be instructed in the fundamentals of baking science, terminology, equipment, ingredients, weights and measurements, formula conversion and costing of recipes while maintaining the professional standards of the foodservice industry. Students will prepare a variety of baked goods including breads, rolls, cakes, pies, and cookies. Students participate in demonstrations, group exercises and school-based enterprises to supplement the students’ development of technical skills and knowledge. Students are expected to: Discuss the career opportunities of a professional xxxxx; Demonstrate food safety and sanitation in preparing baked goods; Use the appropriate equipment found in a professional bake shop; Use Mise en Place in baking preparation; Use a assortment ingredients to make a variety baked goods; Accurately, measure ingredients and change formula yields; Apply the baking principles for yeast dough and yeast-leavened dough; Make a variety of baked goods using chemical and/or mechanical leavened dough and batter formulas; Create baked goods using laminated and steam-leavened dough; Make a variety of creams and custards on stove-tops and in ovens; Enrobe and garnish cakes and pastries; Demonstrate the principles of cake decorating; Prepare specialty cakes and pastries Use the appropriate mathematics to: Apply metric conversion factors to recipes; Convert common fractions to decimal equivalents; Approximate the volume equivalents of dry foods; Apply the temperature calculations for yeast dough; and Accurately apply large-quality measurements. End of Course Assessment Check the assessment instruments that will be used to document student attainment of the course knowledge and skills. Teacher-designed end-of-course assessment School system-designed end-of-course assessment Partner-developed exam: (specify) Licensing exam: (specify) Certification or credentialing exam: (specify) ACF NOCTI (Written and Performance) Nationally recognized examination: (specify) Course Title: Professional Cooking/Baking Internship (1 credit) - Recommended Course Description: Students participating in an internship will be placed in a professional setting under the supervision of a chef or pastry chef that allows students to apply the skills and knowledge of professional cooking or baking acquired from th...
Course Title. Backhoe/Loader Training This course involves intensive hands-on and lecture in procedures and techniques required for safe, effective backhoelloader operation. Meets Company/Union agreement; employee must satisfactorily complete this training in order to remain in classification. The trainee will encounter a number of job related modules that are practiced to enhance proficiency. A Written Exam and Proficiency Evaluation is given and a grade of 70 percent or better is required to satisfactorily pass. Apprentice Water System Repairman Length of Course: 80 Hour Initial Training 20 Hour Retest if the initial 80 hour course is failed.
Course Title. Oracle III: Database Fundamentals I (1 credit) Online through Xxxxx College (fee structure to be determined) and Maryland Virtual Learning Opportunities (MVLO).