2023-24 Academic Courses
Brewing Science: (BREW)
This course provides an overview of the brewing process and best practices within the brewery, with an emphasis on safety, sanitation, and the transformations of raw materials required for brewing - namely malt, hops, water and yeast. (Fall Semester)
Course Outcomes
- Describe the steps of the brewing process and the basic equipment utilized for brewing beer.
- Identify the main brewing ingredients--malt, hops, yeast, and water--and describe their contribution to beer production.
- Summarize and demonstrate the basics of brewery cleaning and sanitation, and Clean in Place--C.I.P.--operations.
- Demonstrate best manufacturing practices in a brewery setting.
- Safely followstandard operating procedures--S.O.P.'s--and understand the relevance of processes in the production cycle of beer.
- Collaborate in a team environment.
Concepts learned in first year of coursework will be reinforced as students operate the campus brewery and implement QA/QC techniques into their lab work. Students will develop their own beer brand, from building an excel recipe calculator, to brewing it multiple times on the pilot scale. They will interpret key analytical data to continuously improve the quality and consistency of their product. (Fall Semester)
Course Outcomes
- Demonstratethe uses of brewery equipment and technology.
- Understand and safely demonstrate the entire brewing process.
- Understand recipe formulations andraw ingredient evaluation in the development of a quality beer brand.
- Follow standard operating procedures.
- Make informed decisions to adjust anomolies in daily production soas to produce a consistent and quality product.
- Apply brewing safety precautions and sanitation procedures.
- Collaborate effectively with classmates and instructorsin a dynamic work environment.
- Identify the challengesassociated with increasing beer output volume on a commercial scale.
This course introduces the range of established and emerging brew styles. Students will learn about major style categories, and survey the methods used to create them. This course introduces the critical evaluation and judging of a beer's sensory properties. (Fall Semester)
Course Outcomes
- Describe a range of beer styles and the methods used to create them.
- Use discipline-specific terminology to describe beer's quality attributes, such as foam, stability, color, aroma, and attenuation beer characteristics.
- Conduct sensory evaluation of beers, including detecting off-flavors in beer.
- Appraise the style-specific properties of beers.
This course builds on concepts learned in BREW 131. Students will identify off flavors and major styles in blind tasting panels and use proper terminology in assessing the quality attributes of beer. Students will learn about contemporary style movements, addressing the historical roots of those styles and have an understanding of the different processes and ingredients used for production of generally-accepted beer styles. (Spring Semester)
Course Outcomes
- Categorize beers within the major style categories using blind sensory analysis, identifying flavors derived from raw ingredients and processes.
- Describe beer quality attributes using proper terminology.
- Identifymajor off-flavors in spiked beer samples.
- Determine sources of off-flavors in beer, e.g. oxidation, fermentation, raw ingredients and/or contamination.
- Describe contemporary trends in beer styles, and the ingredients and processes used to create them.
This course covers the basic business practices needed for starting and managing a brewery inclusive of regulatory considerations, forms of ownership, human resources, marketing and finance. (Spring Semester)
Course Outcomes
- Demonstrate knowledge of the various regulatory bodies overseeing breweries in Montana and the current regulations of the three tier system.
- Demonstrate working knowledge of production, quality control and inventory management.Identify forms of business ownership, and the pros/cons of each in consideration of opening a brewery.
- Discuss the four management functions of planning, organizing, leading and controlling as related to brewery operations.
- Utilize specific techniques for hiring, retaining, and motivating a work force.
- Identify strategies for development of an introductory marketing plan.
- Discuss the basic concepts related to the planning and tracking of financial resources.
- Develop a comprehensive business plan for brewery start-up.
The basic methods of bottling, canning, and kegging beer will be surveyed. Students will be introduced to small-scaleand large-scale filling lines, and identify the pros and cons to different technologies. Draught beer dispense technology will be introduced.Students will get practice in cleaning, operating, and maintaining packaging and dispensing equipment. (Fall Semester)
Course Outcomes
- Compare and contrast packagingmethods in bottling, canning, and kegging.
- Identify and describe the components of a filling line.
- Explain how shelf life and quality are influencedby packaging method.
- Demonstrate knowledge of the cleaning and sanitation practices involved in beer packaging and draught systems.
- Understand raw material production as it applies to beer packaging.
- Demonstrate an understanding of materials and technologies required forbalanced draught beer dispense.
- Safely operate packaging and draught dispense equipment.
This course provides an overview of brewhouse operations as they apply to wort production. Thisincludesthe principles and practices of milling, mashing, wort separation, kettle boil, hop separation, and wort cooling. With each process, a quantitative and qualitative approach to methods of analysis will be discussed and practiced. Students will become familiar with the calculations and chemical reactions associated with the individual steps of wort production. (Spring Semester)
Course Outcomes
- Describe the role of major brewhouse processes as they pertain to wort production, and relevant technologies for: milling, mashing, lautering, kettle boiling, hop additions, and wort separtion.
- Understand conversion factors as they pertain to dimensional analysis of weights, volumes and efficiencies in the brewhouse.
- Understand source water treatment options for brewing liquor, applying principles of hardness, alkalinity, and pH.
- Apply the concept of brewhouse efficiency to grist bill calculation; understandthe causes of deviations from theoreticalefficiencies.
- Consider influences of the malting and mashing processes on the quantity and quality of extract products.
- Evaluate extract as a ratio of its components pertaining to fermentable and non-fermentable fractions and how this will influence percent apparent attenuation values.
- Apply hop utilization charts and alpha acid composition to IBU calculations.
- Identify potential causes of deviations from calculated/target values in the brewhouse, and communicate mathematical approaches to design feedback-driven models.
- Understand and apply quantitative concepts and reasoning using numerical data.
- Apply theoretical concepts to safely and consistently produce wort of acceptable standards.
This course provides an overview of cellar operations, including Clean-in-Place operations, fermentation monitoring, dry hopping, maturation, clarification, and carbonation. Students will be introduced to fermentation equipment and technologies and practice with different methods of finishing and stabilization processes. Students will assess yeast crops and understand best practices for growing and reusing yeast. (Fall Semester)
Course Outcomes
- Describe fermentation technologies.
- Identify typical and a-typical fermentation profiles.
- Describe 'green' and mature beer flavors, and the methods to control their formation during fermentation.
- Discuss yeast harvest and storage techniques.
- Discuss yeast propagation technology and theory.
- Explain the importance of beer stabilization and describe physical stability techniques.
- Demonstrate clean-in-place operations on fermentation and maturation tanks.
- Monitor fermentation progress, and identify appropriate times to 'crash' beer, remove yeast, dry hop, and transfer/clarify beer to prepare it for packaging.
In this first-level capstone course, students will operate all aspects of the campus brewery. They will follow established standard operating procedures, and work collaboratively to produce beer from grain to glass. (Spring Semester)
Course Outcomes
- Differentiate between the principles of QA and QC and outline the essential components of a quality system within a brewery.
- Show competency in interpreting key analytical parameters for malt, adjuncts, water, hops, yeast, wort, and beer.
- Describe brewing safety precautions and sanitation procedures.
- Operate all aspects of the brewing facility, from raw ingredient procurement to packaging.
- Follow established Standard Operating Procedures for all production equipment in the brewing facility.
- Collaborate with others in complicated, dynamic, and/or ambiguous situations.
This course deals with aspects of safety and environmental sustainability in brewery design and operation. Topics include OSHA regulations, HACCP programs, wastewater consumption and disposal, waste reduction, utility usage, and brewery design considerations for sustainable development. (Spring Semester)
Course Outcomes
- Define environmental sustainability and discuss its importance in brewing.
- Demonstrate knowledge of sustainable practices for raw materials, water, energy, processing and brewery waste.
- Analyze feasible options for improving environmental sustainability in the local brewing industry.
- Identify safety hazards in a typical brewery setting, and implement control points for addressing safety concerns.
In this third-level Styles and Sensory course, students will build on concepts learned in the first year of coursework. Students will analyze defined beer styles, and judge them using accepted terminology. Students will provide process-driven and ingredient-driven feedback on beer quality, understanding the biochemical pathways that result in the formation of certain beer attributes. (Fall Semester)
Course Outcomes
- Fluently describe the quality attributes of a beer, based on established style guidelines.
- Identify off-flavors in beer, and describe the route of formation.
- Critique commercial and peer-examples of beer, citing process and ingredient flaws.
- Describe Methods of Analysis and Statistical Significance for beer tasting.
In this fourth and final course in the Beer Styles and Sensory Evaluation series, students will survey a wide range of beer styles and off flavors, identifying production details that are responsible for flavor and aroma. Students will also explore philosophies behind beer and food pairings. They will be prepared to take the Beer Judge Certification Program (BJCP) written exam at the end of the course. (Fall Semester)
Course Outcomes
- Successfully complete the Beer Judge Certification Program written exam.
- Identify a wide range of off-flavors and aromas in beer.
- Identify a wide range of beer styles, and the process and ingredients behind those styles.
- Describe and prepare a beer and food pairing event.
This course will further reinforce concepts learned in the program through practical brewing experience in the brewery. In this capstone course, students will apply knowledge and skills gained in the program to design, formulate, and brew their own beer product. An emphasis is onproviding customer service, and collaborating with colleagues and coworkers. (Spring Semester)
Course Outcomes
- Design and brew a beer that meets generally acceptable standards.
- Identify and describe the key contributors to beer flavor as well as defects, the pathways by which they arise and how to control those flavors.
- Demonstrate knowledge of brewing safety precautions and sanitation procedures.
- Collaborate effectively with co-workers in a dynamic work environment.
- Identify the key microbial chemical and physical threats to brewing and beer quality, and determine the method of detection, prevention and elimination from wort to packaged beer.
College Success (COLS)
This course prepares Occupational Trades students to enter the workforce by teaching professionalism necessary for success in their chosen industries. Students create a working resume and cover letter, as well as learn interviewing and salary negotiation techniques. Topics covered include networking and communication, time management, and professional appearance. (Fall Semester)
Course Outcomes
- Identify possible employers and connect with industry professionals.
- Create a working resume, cover letter, and career action plan.
- Discern best interview practices and techniques.
- Understand salary negotiations and benefits.
- Demonstrate professionalism attributes such as networking and communication skills, time management, and professional appearance.
- Collaborate with others in complicated, dynamic, and/or ambiguous situations.
Construction Trades (CSTN)
This course introduces techniques and safety associated with the use of rope, chain, hoists, scaffolds, and ladders. It also includes an introduction to industrial rigging, including slings of various types, hoists and cranes, and related safe operating practices. (Spring Semester)
Course Outcomes
- Describe safety practices that relate to all types of rigging.
- Identify potential hazards that can occur in situations in which rigging is used, and how to avoid such hazards. Demonstrate how to construct some basic slings.
This course will provide hands-on experience in plan reading and delineate the role of building design, building site planning, and site preparation as it relates to the actual construction of a house. Students will have the opportunity to explore safe and proper use of hand and power tools, construction based math, basic surveying, site preparation, basic concrete work, plan reading, frame and finish carpentry, along with employability job skills. All aspects of job site and workplace safety related to residential construction will be practiced and evaluated. (Intermittently)
Course Outcomes
- Demonstrate knowledge of tools common to the residential construction industry.
- Evaluate different types of fasteners for various applications.
- Demonstrate an understanding of construction techniques and processes, both historical as well as those considered to be current technology.
- Read and interpret plans as they relate to building procedures.
- Read common measurement instruments.
- Demonstrate the safe and proper use of power and hand tools as well as general site safety.
- Discuss project layout, including factors to consider in choosing a location for a building site, and layout of site grades and building elevation.
- Employ a transit and building level in determining and setting elevations and house layout for footprint and foundation.
- Discuss concrete work, including calculating and ordering concrete, pouring and finishing, use of tools, and safety. Demonstrate the use, care, and maintenance of tools and equipment, including carpentry and general constructions hand tools, power tools, pneumatic tools, and power actuated tools.
- Describe conventional residential wood floor framing, floor framing systems, and code requirements including span charts.
- Describe wall framing, including types of walls, part nomenclature, wall layout on floor, plate layout, bracing, and plumb and line of walls.
- Employ general construction framing techniques to include floor framing layout, cut list, and wall erection.
- Correctly install roof trusses, sheeting, and roofing materials.
Culinary Arts (CULA)
This course provides a thorough understanding of sanitation as it relates to the production, service, and management of a food service facility. It covers microorganisms, food borne illness, their causes and preventions, and food service workers' responsibilities in maintaining safety and public health. This class meets the necessary requirements of the National Restaurant Association's ServSafe Sanitation Certification. (Fall Semester)
Course Outcomes
- Have a working understanding of food service sanitation, including the Hazard Analysis Critical Control Point (HACCP) system and be able to set up or adapt a seven-point HACCP system to any type of food service operation.
- Identify and discuss the main types of food contamination, identify foods most likely to be contaminated and recognize how foods become contaminated.
- Discuss how bacteria reproduce and grow, discuss the factors needed for bacterial growth and be able to discuss how to prevent and inhibit such reproduction and growth.
- Describe the link between personal hygiene and food borne illness and be able to set up basic standards for personal hygiene.
- Set up and employ proper purchasing, receiving and storage standards and procedures.
- Describe a well-designed restaurant, including attention to, among others, equipment selection, lighting, ventilation, and cleanability.
- Supervise cleaning and sanitizing of a food service operation, train employees to handle cleaning supplies and organize and monitor a cleaning program.
- Set-up an integrated pest management program.
- Understand the roles of federal, state, and local regulatory agencies.
This is an introduction to the fundamental concepts, skills, and techniques in basic cookery. Students focus on ingredients and the preparation of stocks, broths, glazes, soups, and sauces. Basic cooking techniques for vegetables, starches, meats, fish, and poultry are introduced. (Fall Semester)
Course Outcomes
- Understand and demonstrate professional behavior.
- Apply sanitation and safety procedures throughout the culinary kitchen.
- Understand the basic concepts of cooking.
- Apply basic culinary techniques as they apply to recipes.
- Demonstrate safe application when operating powered equipment authorized for use in the lab environment.
- Properly use the various culinary cutlery.
- Apply the principles of mise en place in recipe preparations.
- Prepare and store all food products.
This course provides practical work experience in catering for both on and off-premise, college-sanctioned events during the fall semester. Students are provided with an opportunity to showcase their knowledge and skills in culinary, baking, pastry, and management. This course may be repeated for a total of two credits. Student's receiving financial aid or veterans' benefits should check with the Financial Aid Office before repeating this course. (Fall Semester)
Course Outcomes
- Use the proper mathematical and management procedures to convert recipes to batch cooking, portion control, purchasing, pricing, adhering to and creating budgets, and scheduling.
- Draw upon information and techniques learned from their entire course of study in food and beverage service, nutrition, sanitation, supervision, bar and beverage management, purchasing and cost control, menu planning, and culinary, baking and pastry to create and manage events.
- Demonstrate proficiency in multitasking, timing/sequencing, organization, planning, and in selecting the appropriate equipment for events.
- Understand apply the traditions and customs associated with entertaining.
- Direct and collaborate with colleagues and staff, especially in the set up and breakdown of events.
- Differentiate between types of events and determine what is appropriate for their client's needs and the limitations of facility.
This course provides practical work experience in catering for both on and off-premise, college-sanctioned events during the spring semester. Students are provided with an opportunity to showcase their knowledge and skills in culinary, baking, pastry, and management. (Spring Semester)
Course Outcomes
- Use the proper mathematical and management procedures to convert recipes to batch cooking, portion control, purchasing, pricing, adhering to and creating budgets, and scheduling.
- Draw upon information and techniques learned from their entire course of study in food and beverage service, nutrition, sanitation, supervision, bar and beverage management, purchasing and cost control, menu planning, and culinary, baking and pastry to create and manage events.
- Demonstrate proficiency in multitasking, timing/sequencing, organization, planning, and in selecting the appropriate equipment for events.
- Understand apply the traditions and customs associated with entertaining.
- Direct and collaborate with colleagues and staff, especially in the set up and breakdown of events.
- Differentiate between types of events and determine what is appropriate for their client's needs and the limitations of facility.
This course integrates the fundamental skills developed in CULA 110 with more advanced protein cookery techniques, including production and presentation of full plates and concentration on development of flavor. Topics consist of poultry, meats, fish, shellfish, meats, charcuterie and fundamental butchery/fabrication techniques in sub-primal cuts. (Spring Semester)
Course Outcomes
- Employ a working understanding of food service sanitation operational standards.
- Demonstrate an increase in:speed; use and selection of equipment and hand tools; knowledge of standard weights and measures; identification of product; achieving and holding foods at correct temperatures; developing an eye for size, scale and accurate portioning; how to operate safely in a commercial kitchen; and organization of work space and mise en place.
- Write and convert recipes.
- Develop production schedule for lab assignments.
- Understand and apply savory culinary terminology and basic cookery methods learned in Fundamentals of Cooking to more advanced preparations of Fundamentals of Protein Cookery.
- Develop complexity and balance in seasoning, flavoring and plating as it applies to all aspects of production and presentation.
- Fabricate domestic and wild species of fish, shellfish, fowl and sub-primal cuts of meats.
- Fillet round and flat fish.
- Synthesize information given in demonstration, lecture, and daily production to form classic and unique dishes involved in the preparation of the following: fish, shellfish, meats and charcuterie.
- Complete practical cooking exam that combines Fundamentals of Cooking and Protein Cookery.
This course provides practical work experience in managing large catered events for both on and off-premise college sanctioned events during the summer semester. Students are provided with an opportunity to expand their knowledge and skills in culinary, baking, pastry, and management. (Summer Semester)
Course Outcomes
- Use the proper mathematical and management procedures to convert recipes to batch cooking, portion control, purchasing, pricing, adhering to and creating budgets, and scheduling in large volume format events.
- Draw upon information and techniques learned from their entire course of study in food and beverage service, nutrition, sanitation, supervision, bar and beverage management, purchasing and cost control, menu planning, and culinary, baking and pastry to create and manage events.
- Demonstrate proficiency in multitasking, timing/sequencing, organization, planning, and in selecting the appropriate equipment for events.
- Write large volume format production schedules for assigned station preparation.
- Apply technical service skills to front of the house assignments.
- Read and follow operational banquet event orders in both culinary and service capacities.
- Complete service equipment requisitions.
- Direct and collaborate with colleagues and staff, especially in the set up and breakdown of events.
- Differentiate between types of events and determine what is appropriate for their client's needs and the limitations of facility.
This course examines the influences and ingredients that create the unique character of selected world cuisines. Students prepare, taste, serve, and evaluate traditional regional dishes of Spain, Middle East, Turkey, Greece, Africa and India. Emphasis is on ingredients, flavor profiles, preparations, and techniques representative of these cuisines. (Fall Semester)
Course Outcomes
- Identify and apply the specific techniques, ingredients and spices unique to the various World Cuisines.
- Discuss the impact the different World Cuisines have in the development of culture on food and food preparations in the United States and other regions of the world.
- Identify and list the basic cooking method applied in each of the dishes.
- Describe the importance of the following as they relate to the concept of the different World Cuisine Tradition Seasonality of foods Nutrition Modernization Presentation.
This course celebrates the culinary styles, restaurants, restaurateurs, and chefs who are in the current industry spotlight. Their style, substance, and quality are discussed and examined. During the hands-on production aspect of the course, students are exposed to specialty produce and products. (Fall Semester)
Course Outcomes
- Demonstrate planning, timing, and preparation of a complete meal, including a soup, appetizer, and entre while emphasizing their commitment to quality and excellence.
- Apply contemporary cooking techniques.
- Define the fundamentals of contemporary cuisine.
- Understand and demonstrate professional behavior.
- Apply sanitation and safety procedures throughout the culinary kitchen.
- Apply intermediate culinary techniques.
- Apply the principles of mise en place in recipe preparations.
A comprehensive review of food and beverage service in various outlets, this course will address the principles and procedures of operating successfully in a food and/or beverage facility. Students will also be provided with information and tools to help them understand and apply strategies for improving guest relations, inter-relationships between front and back of house staff, and developing labor and revenue control systems. (Fall Semester)
Course Outcomes
- Describe the importance of the menu to a food service operation.
- List and describe typical dining service staff positions, and distinguish among the most common styles of dining room service.
- Discuss sales techniques for service personnel including menu knowledge and suggestive selling.
- Describe sanitation, safety, security, health, and legal issues that food service managers must handle successfully.
- Explain how food service managers develop and manage labor and revenue control systems.
- Explain how banquets and catered events are booked and planned, and describe how managers and staff members provide service for these events.
- Thoroughly discuss the importance of Server Appearance, Menu Product Knowledge and Dining Room Mise en Place.
- Explore the operational and marketing impact of a Service Culture.
This course integrates techniques and theory learned throughout the first and/or second semesters of study with practical work experience in the Chef's Table, an on-campus food service operation.Students benefit from this experience by gaining confidence with their skills in menu planning, food production, and service.Additionally, this experience will give students critical practical experience with a live audience before entering the workforce. (Spring Semester)
Course Outcomes
- Apply knowledge and techniques learned in culinary, baking/pastry, and service courses in the rotation through the brigade stations (appetizers, entre, dessert, baked goods, food and beverage service).
- Interpret and adhere to quality standards as they relate to all stages of production and service in higher end dining.
- Research recipes and make appropriate mathematical conversions.
- Demonstrate increased speed and accuracy in preparation and assembly of plates and plate presentation, communication, and efficient service.
- Use safe and sanitary practices throughout production.
- Collaborate with a team in the creation of menu, plating, facility, and table design.
- Coordinate inter-relationship and work flow between service team and production line.
- Perform service with an emphasis on guest satisfaction, recognizing guest needs, potential problems, and handling of grievances.
This course introduces skills, organization, equipment and responsibilities of the "cold kitchen." Students are introduced to and prepare cold hors d'oeuvres, sandwiches, and salads, as well as basic charcuterie items while focusing on the total utilization of product. Reception foods and buffet arrangements are presented. (Fall Semester)
Course Outcomes
- List, discuss, describe and demonstrate basic preparation of forcemeats such as pates, galantines, terrines, and sausages which meet quality standards.
- Construct, describe and demonstrate traditional and modern plate, table, and buffet presentations with relation to Garde Manger.
- Prepare various appetizers, canaps, and hors d' oeuvres which employ basic culinary principles, concepts, and quality standards.
- Prepare various sandwiches, salads, salad dressings, and marinades which employ basic culinary principles, concepts, and quality standards.
- List, discuss, and describe basic concepts of buffet menus, costs, and merchandizing of profitable display foods.
The course provides hands-on opportunity to identify a variety of foods, complete proper receiving, handling and storage of food, and understand the importance of managing food prior to production. (Fall Semester)
Course Outcomes
- Employ a working understanding of food service sanitation operational standards.
- Apply safe food handling standards in the receiving, transfer, storage and rotation of food.
- Identify a variety of food products including dry goods, fresh produce, meats and seafood, and frozen food.
- Verify quality standards in receiving food.
- Be aware of the cost of food products.
- Properly read and understand the difference in purchase requisitions, purchase orders and delivery receipts.
- Properly receive a delivery completing receiving log and process a food return or credit as necessary.
- Employ FIFO storage rotation principles.
- Read and issue food requisitions.
This course is a combination of lecture, demonstration, and hands on production to introduce baking and pastry techniques. Special focus is placed on the study of ingredient functions, product identification, and weights and measures as applied to baking and pastry techniques. Instruction is provided on the preparation of yeast-raised dough mixing methods, roll-in dough's, pie dough's, basic cake mixing methods, fillings, icings, pastry cream, and finishing techniques. (Fall Semester)
Course Outcomes
- Use appropriate terminology used in baking and pastry.
- Apply good sanitation practices when preparing pastries.
- Identify equipment and utensils used in baking and discuss proper use and care.
- Select ingredients with care to produce highquality baked goods.
- Demonstrate proper scaling and measurement techniques.
- Calculate formulas based on baker's percentages.
- Prepare quick breads such as biscuits, scones, muffins.
- Apply the factors that control the development of gluten and explain the changes that take place in a dough or batter as it bakes.
- Prepare yeast breads, cookies, pies and tarts, and plated desserts.
- Prepared laminated dough and choux paste.
- Prepare a variety of fillings and toppings for pastries and baked goods.
This course integrates the fundamental baking skills taught in CULA 165 with advanced techniques. Ingredient characteristics, behavior, and pairings are built upon by examining products and techniques that require multiple ingredient components. Increased attention is also given to sanitation, efficient scaling and measuring, and production schedules. (Spring Semester)
Course Outcomes
- Apply food service sanitation principles.
- Increase speed and efficiency in scaling, terminology, tool selection, portioning, and problem solving.
- Produce wedding cakes and dessert tortes, artisan breads, pastries produced with laminated yeast doughs (Danish and croissant); chocolate and sugar by producing candies and showpieces.
- Create accurate production schedules and apply them to projects.
Students are introduced in the operation of a foodservice business. Students apply culinary skills, gaining experience to enter and become successful in the foodservice industry. Students gain practical, hands-on experience in a restaurant setting. Students focus on food preparation and timing to prepare for restaurant and hotel employment. This course may be repeated for a total of three credits. Students receiving financial aid or veterans' benefits should check with the Financial Aid Office before repeating this course. (Spring Semester)
Course Outcomes
- Work each of the stations in the traditional or modern brigade systems as they pertain to the a la carte restaurant.
- Demonstrate the proper communications techniques and skills to effectively work as a team in an a la carte restaurant environment and/or catering event.
- Monitor cleanliness and sanitation standards required for a professional food service operation.
- List and explain the various forms and styles of menus and how each applies to the various classifications of foodservice establishments.
- Explain guest expectations, and needs. The most important aspect of the restaurant business is customer service.
This course introduces students to the basic elements of nutrition, discusses nutritional menu planning, development of healthy recipes, and describes marketing nutrition in the hospitality industry. As consumer demands for healthful eating continue to increase, professionals in food service must have a thorough knowledge of nutrition to best meet and exceed those needs. The characteristics, functions and food sources of the major nutrients and the procedures used to maximize nutrient retention in preparation and storage of foods will be examined. Students will apply the principles of nutrient needs throughout the life cycle to menu planning and food production. (Summer Semester)
Course Outcomes
- Identify factors that influence food selection.
- Discuss the current USDA MyPlate dietary guidelines and recommendations, and adpat recipes accordingly.
- Define the characteristics, functions, and best sources of each of the major nutrients.
- Name the primary functions and best sources of each of the major vitamins and minerals.
- Describe the process of human digestion, absorption, and metabolism.
- Calculate energy needs based upon basal metabolic rate and exercise expenditure.
- Demonstrate cooking techniques and storage principals for maximum retention of nutrients.
- Suggest ingredients and methods to develop flavor using healthier options.
- Categorize food into exchange groups and plan menus.
- Summarize the process for developing and evaluating healthy menu items.
- Illustrate methods of food service operator can use to gauge customer needs and desires.
- Explain how nutrition labeling laws regulate nutrient content or health claims on restaurant menus.
- Explore common food allergies and determine appropriate substitutions.
- Examine contemporary nutritional issues concerning forms of vegetarianism, diets for specific health issues (i.e. cardiovascular disease, hypothyroidism, obesity, diabetes, pregnancy, children/adolescent and elderly meal options, religious dietary laws, and strategies/theories that appear to support weight maintenance.
Students explore both the purchasing procedures for foodservice operations and the planning and control processes in the food and beverage industries. Topics include menu pricing, cost-volume profit analysis, and food, beverage, and labor costs. Focus is on inventory control, production projections, cost determination and analysis, income control, training and other costs associated with labor. (Spring Semester)
Course Outcomes
- Perform basic culinary math functions using MS Excel.
- Discuss purchasing and its value in the food service industry.
- Understand and discuss the importance of purchasing (business) ethics in the food service industry.
- Identify the steps of successful purchasing.
- Calculate food and beverage percentages.
- Calculate labor costs and percentages.
- Cost standard recipes.
- Determine the selling price of a menu.
- Describe the various approaches to pricing.
- Discuss the relationship of food and labor costs and apply them to a financial statement.
- Discuss job descriptions, job specifications and organization charts and explain why they are important.
- List industry acceptable costofsales adjustments.
- Define the terms yield, production loss and standard yield.
- Explain how yield percentage is used to calculate cost per servable pound.
- Understand and apply quantitative concepts and reasoning using numerical data.
This course is an introduction to the fundamentals of menu construction. Emphasis is placed on the importance of the menu in creating a successful business. Throughout the semester, students will examine and analyze various models and learn how changes to the menu can markedly increase/decrease sales, create interest, meet individual tastes and nutritional needs, and be used as an important sales and marketing tool. (Summer Semester)
Course Outcomes
- Define food service terms related to menus.
- Identify elements of the marketing environment.
- List factors that impact menu item selection (internal and external).
- Outline factors that influence food item selection by customers.
- Provide nutritional information to customers.
- Create descriptions of items following established truth-in-menu guidelines.
- Use preparation and cooking methods that preserve nutrients in quality cooking.
- Recognize and accommodate various types of diets and nutritional needs.
- Describe the purpose of the menu and its characteristics, what it communicates to the consumer, and how the menu is used when creating marketing and sales strategies.
- Explain the principals of menu layout and design and their influence on the psychology of customer purchases.
- Compare, contrast, and outline a variety of pricing methods used by food service organizations.
- Plan menus for various types of dining, such as a la carte, cycle, ethnic, banquet, and buffet.
- Clarify the relationship of gross profit margin and profitability to pricing menu items.
- Evaluate menus for success and make appropriate decisions about changing menus based on information provided by their popularity index, contribution margin, and sales mix analysis.
- Discuss and locate menu planning resources (internet, professional, and vendors).
A continuation of CULA 148, this course addresses the function of management/supervision as it pertains to the hospitality industry. Topics include: history, growth and development of food and beverage service, theories in supervision, organizational and strategic tools for increasing motivation and productivity, human resource management, financial planning and marketing. Beverage management is explored in-depth with an emphasis on discussion of the basic production processes for distillation and fermentation, distinguishing wines by grape and/or fruit, origin/growing region, and production process; evaluation of the relationship between food and beverages; and procedures for operating beverage service and for implementing internal control systems. (Fall Semester)
Course Outcomes
- Identify various types of foodservice operations, factors affecting growth, recent trends within the industry, and the challenges that they face in the future.
- Classify food services systems and apply various theories and strategies for managing/supervising and motivating your staff and improving productivity.
- Use basic accounting procedures for creating a financial plan or budget, forecasting or projecting sales, and cost controls.
- Understand the principles of marketing and their value to the foodservice industry.
- Define classifications of alcoholic beverages and differentiate between distillation and fermentation.
- Discuss the primary legal concerns in regards to alcohol service and describe the nature and growth of third party liability laws and their effect on bar and beverage operators today.
- Explain functions and responsibilities of beverage managers in many models of foodservice operation, including choosing purveyors, staffing concerns, merchandising, and establishing purchasing and product controls.
This course integrates fundamental skills in culinary and supervisory competencies and applies them to real life applications. (Fall Semester)
Course Outcomes
- Demonstrate improvement in: speed; equipment and hand tools selection; standard weights and measures knowledge; product identification; achieving and holding foods at correct temperatures; developing an eye for size, scale and accurate portioning; commercial kitchen safety; work space organization and mise en place.
- Supervise all kitchen sanitary food handling standards.
- Apply savory culinary terminology and advanced cookery methods to event production.
- Write and convert recipes.
- Develop production schedule for kitchen brigade assignments.
- Apply interpersonal skills and team-building exercises in heart of the house.
- Oversee fellow students utilizing hospitality supervision skills.
This course integrates fundamental skills in service and supervisory competencies and applies them to real life applications. (Spring Semester)
Course Outcomes
- Employ a working understanding of food service sanitation operational standards.
- Demonstrate an increase in: speed; use and selection of equipment and hand tools; knowledge of standard weights and measures; identification of product; achieving and holding foods at correct temperatures; developing an eye for size, scale and accurate portioning; how to operate safely in a commercial kitchen; and organization of work space and mise en place.
- Understand and apply guest service standards in supervising front of the house.
- Employ savory culinary terminology and advanced cookery comprehension to service sales techniques.
- Participate in event and menu development.
- Develop beverage program recipes and promotions employing responsible alcohol service.
- Write banquet event orders.
- Develop production schedule for front of the house event assignments.
- Develop staffing guidelines and shift assignments.
- Apply interpersonal skills and team-building exercises in front of the house event service.
- Apply leadership skills in fostering a guest-centric culture.
- Develop emotional intelligence in exercising enlightened hospitality service approach.
This course provides an introduction to the fundamental concepts, skills, and techniques of hearth breads and the production of a working bakery. Emphasis is on ingredient functions, product identification, and weights and measures as they apply to artisan breads. Topics include yeast-raised dough mixing methods, pre-fermentation, sponges, and sourdoughs. Students produce and deliver various bread products on a daily basis, much like a true working bakeshop. (Spring Semester)
Course Outcomes
- Apply different traditional fermentation methods; to include - sour levain starters, poolish starters, and pate fermente to produce a variety of artisan breads meeting quality standards.
- Analyze the components of the bread dough at its various stages, and evaluate the finished product.
- Demonstrate hands-on skills to form and mold breads/rolls to quality standards and production deadlines.
- Identify a variety of flours and describe their different uses.
- Produce a variety of Artisan, International and American traditional breads meeting quality standards and production deadlines.
Students are introduced to the fundamental concepts, skills, and techniques of chocolates and confections. Special significance is placed on the study of ingredient functions, product identification, and weights and measures as applied to confections. Lectures and demonstrations teach chocolate tempering and candy production. (Spring Semester)
Course Outcomes
- Describe the Chocolate Process: method for making chocolate.
- Prepare various types of chocolate confections using mediums such as fruit, liquor, and spices.
- Identify types of chocolate and work with chocolate, including tempering, molding, and carving.
- Prepare and use marzipan to produce various figurines and praline applications.
- Cook sugar to different stages: soft caramels, peanut brittle, hard candies.
- Maintain accuracy using the Bakers Balance Scale and appropriate liquid measures.
- Develop and sustain production skills such as, multi-tasking abilities, mise en place, etc.
- Prepare items that are of commercial quality and presentable to the general public.
An introduction to the fundamental concepts, skills and techniques of European cakes and tortes. Special significance is placed on the study of ingredient functions, product identification and weights and measures as applied to pastry. Lectures and demonstrations teach cake mixing methods, filling, and techniques on finishing classical tortes with various ingredients such as marzipan, ganache and glazes. (Spring Semester)
Course Outcomes
- Produce and assemble assorted classical and contemporary cakes and tortes which meet quality standards.
- Discuss and demonstrate correct mixing methods for a variety of buttercreams, icings, fondants, glazes and meringues.
- Demonstrate proficiency in piping various icings.
- Describe and demonstrate correct procedures for icing/finishing cakes and tortes, including a variety of specific decorating techniques.
- List and discuss qualities and standards for classical and contemporary cakes and tortes.
This is an exploration of the techniques of plated desserts for a la carte serviceand banquets.Students are introduced to creams, custards, puddings, and related sauces. Students prepare cakes and icings, properly handle chocolates, and apply a variety of decorating styles and techniques. Students also prepare a variety of desserts, including crpes, cobblers, souffls, ice creams, and sorbets. Emphasis is on the proper use of chocolates, decorating techniques, and traditional and modern plate, table, and buffet presentations. (Fall Semester)
Course Outcomes
- Describe classic as well as current trends and techniques in pastry production.
- Prepare a variety of various pastry skills, which employ principles, concepts and high quality standards for platted desserts.
- Describe foods, preparation methods and styles associated with specific baking methods and techniques.
- List, define and discuss contemporary topics in the bakeshop.
An introduction to the fundamental concepts, skills, techniques and theories of construction associated with wedding cakes. Lectures and demonstrations will introducefondant, various buttercreams, gum paste, and decorating techniques to produce a variety of specialty-decorated cakes. (Fall Semester)
Course Outcomes
- Pipe borders and produce edible flowers.
- Temper chocolate stencils and cutouts.
- Apply the various styles and finishing techniques used in making cakes for buffets, competition and weddings.
- Create specialty display cakes to be used for in-house special functions and for retail outlet.
- Design and create wedding cakes using various finishing methods, such as buttercream, rolled fondant and ganache.
Students are introduced to the fundamental concepts, skills, and techniques that apply when creating centerpieceswith chocolate, sugar, and pastillage. (Fall Semester)
Course Outcomes
- Create centerpieces in poured and blown sugar and pastillage.
- Demonstrate and describe the basics of building competition centerpieces.
- Create chocolate centerpieces with the ability to temper chocolate.
Students apply baking and pastry skills in a real and practical hospitality environment focusing on skills required for the successful operation of a foodservice facility. Students focus on baking and pastry items in preparation to prepare for bakery, patisserie, restaurant and/or hotel employment. This course may be repeated for a total of six credits. Students receiving financial aid or veterans' benefits should check with the Financial Aid Office before repeating this course. (Fall and Spring Semesters)
Course Outcomes
- Demonstrate the proper communications techniques and skills to effectively work as a team in a caf/bakery environment.
- Develop and implement creative daily baked items.
- Determine menu prices based upon accurate plate costs.
- Demonstrate and achieve total utilization in food production.
- Purchase and maintain a par inventory based upon the menu used in a caf/bakery.
- Monitor cleanliness and sanitation standards required for a professional food service operation.
- Build upon the basic baking and pastry skills by practice and repetition.
- List and explain the various forms of baking and pastry items.
- Demonstrate and explain guest expectations, and needs based on customer service.
This course stresses the importance of personal assessment, self-expression, and individual outcomes. Weekly assessments include creativity, skill strengths, and competency values. This course is taken in the student's final semester and includes the graduate practical culinary examination and portfolio review. (Spring Semester)
Course Outcomes
- Compose a marketable resume and cover letter.
- Develop a personal job search plan.
- Summarize the conditions that must exist in a supportive, successful organization.
- Identify effective communication and motivational techniques to create a positive work climate.
- Complete a professional portfolio to be presented at portfolio review.
- Assess the culinary skill at graduate practical culinary examination.
Drafting Design (DDSN)
This course introduces the basics of drafting. Topics covered include an identification of drafting equipment and its use, lettering fundamentals, line-work, geometric constructions, theories of multi-view projection, sketching techniques, principles of orthographic projection using two and three view drawings, basic dimensioning techniques, basic isometric drawings, and sectional views. Material covered provides a strong basis for the blueprint reading and CAD classes. (Fall Semester)
Course Outcomes
- Identify drafting equipment and demonstrate its use.
- Demonstrate lettering fundamentals, line work, and sketching techniques.
- Explain the basics of geometric constructions, multi-view projection, dimensioning techniques, orthographic projection, isometric drawings, and sectional views.
- Produce accurate drawings according to recognized standards, conventions, and illustration techniques.
- Produce orthographic sketches and projections with basic drawing instruments.
- Understand all lines, views, title blocks, material lists, specific and general notes, revisions within print.
- Understand how a blue print is put together and symbols associated with the print.
This is a systems-oriented class designed to introduce students to the concepts, techniques, and applications of PC based computer aided drafting. The class will provide students with the competencies required to create, edit, and output drawings in both digital and printed format. Command structures, coordinate drawing, text dimensions and fill structures will be covered. (Fall and Spring Semesters)
Course Outcomes
- Create, edit, and print/plot various two dimensional drawings.
- Demonstrate an understanding of AutoCAD structures.
- Employ coordinate drawing techniques.
- Set and modify text dimensions.
- Fill structures within a two dimensional array.
This course presents the fundamental skills and concepts to build parametric model parts and assemblies and make simple drawings of those parts and assemblies. This course is designed as a process-based training approach emphasizing the processes and procedures necessary to complete a particular task. By utilizing case studies to illustrate these processes, the student learns the necessary commands, options, and menus in the context of completing a design task within SOLIDWORKS. An introduction to the transferability and compatibility of SOLIDWORKS, MASTERCAM, GIBSCAM, and Pro-Engineer software is provided. The course also includes an introduction to 3D printing. (Fall and Spring Semesters)
Course Outcomes
- Explain the fundamentals and interfaces of Solidworks.
- Explain the design philosophy of Solidworks.
- Create and modify parts in Solidworks.
- Apply dimensions and relations Create datum features, apply feature duplication forms, and break down feature sequences.
- Create drawings and generate cross sections.
- Create assemblies.
- Demonstrate an understanding of the transition and interface of related CAD/CAM programs including MASTERCAM, GIBSCAM, and PRO-ENGINEER Describe weldments basics.
- Create a project for 3D output.
This course presents the advanced use of new designing techniques and capabilities of solid modeling using the SolidWorks software, including the integration of the advanced parametric modeling and drawing tools for SolidWorks. (Spring Semester)
Course Outcomes
- Create advanced assemblies using SolidWorks.
- Use advanced, mechanical, SmartMates, and Mate referenced features.
- Use top-down assembly modeling, configurations within assemblies, and layout-based assembly design.
- Apply advanced techniques for parts modeling including: Multi-body solids, Sketching with splines, Sweeping options, Boundary features & lofting, and Sheet metal and weldments.
Electrical Technology (ELCT)
This is an introductory class in electrical fundamentals. A practical approach will be used for the study of electricity including Ohm's Law; power; series and parallel circuits; direct and alternating current. A strong emphasis will be placed on diagrams and troubleshooting. (Fall Semester)
Course Outcomes
- Understand and use Ohm's Law in practical situations.
- Understand series and parallel circuits.
- Solve problems using Kirchhoff's Laws.
- Read simple wiring diagrams.
- Demonstrate the use of test equipment to troubleshoot.
- Read the National Electrical Code ampere capacity (ampacity) tables and apply them, with Ohm's and Kirchhoff's Laws, to determine proper wire sizes.
- Describe the features associated with static electricity.
- Understand alternating and direct current and how they are produced.
This course will introduce the student to alternating current. The electrical properties and their effects on the circuit will be examined. Basic trigonometric skills will be utilized to perform calculations for analyzing various electrical circuits. (Spring Semester)
Course Outcomes
- Identify the properties and characteristics of alternating current electricity.
- Differentiate between multiple electrical properties and their effects on circuitry.
- Calculate the properties of various AC circuits.
This course is a study of the National Electrical Code. Wiring design and protection, wiring methods and materials, and equipment for general use are covered. (Fall Semester)
Course Outcomes
- Demonstrate wiring design.
- Explain how the wiring design ensures safety.
- Demonstrate the methods and materials to be used.
- Describe the equipment employed, all in the context of the National Electrical Code.
This is an introductory electrical course in alternating and direct current that emphasizes practical applications. Topics covered are Ohm's and Kirchhoff's laws, series and parallel circuits, and wiring diagrams. In addition, wire sizes and proper installation of trailer, ornamental, and outdoor lighting circuits are covered. (Spring Semester)
Course Outcomes
- Use Ohm's law correctly.
- Understand the relationship between wire size and current.
- Describe basic features of alternating and direct current.
- Describe the differences between series and parallel circuits.
- Demonstrate the proper installation of automotive circuits.
- Demonstrate the proper installation of simple electrical circuits.
- Practice proper safety procedures when working with electricity.
This introductory course in electrical fundamentals covers basic circuits and the theory of fundamental concepts of electricity. A practical approach will be used to introduce student to the various electrical properties and the equipment that produces those properties. (Fall and Summer Semesters)
Course Outcomes
- Interpret tables and charts in the NEC.
- Understand how to use calculations required by the NEC.
- Understand the relationship between current, resistance, and wire size.
- Perform calculations usingOhm's and Kirchhoff's laws on series and parallel circuits.
- Demonstrate an understanding of electrical measuring instruments.
- Understand magnetic induction, capacitive reactance and resistance, and thererelevance in series and parallel circuits.
- Use basic trigonometry and vector algebra in the solution of electrical problems.
This course is a practical hands-on course using ammeters, voltmeters, watt meters, and multimeters in testing and troubleshooting electric motors, components and wiring systems. The course also includes a study of single and three-phase AC motors, their construction features and operating characteristics. This lecture/laboratory class emphasizes electric motor terminology, identification of motor types, enclosures, mounts, motor selection, connections, maintenance, testing and troubleshooting. Students are also introduced to motor loads, protection, controls, and devices used to connect motors to their loads such as pulleys, V-belts, gear boxes and couplings. (Spring Semester)
Course Outcomes
- Differentiate between the use of ammeters, voltmeters, watt meters, and multi-meters in testing and troubleshooting electrical components.
- Distinguish the advantages/disadvantages of three phase and single phase systems.
- Identify the characteristics of various motor types and proper employment of each type.
This course presents basic mathematical topics as they relate to the electrical apprenticeship program. The topics covered are dimensional arithmetic, percents, solving single linear equations, proportions and fractional equations, basic geometry, basic right triangle and basic oblique triangle trigonometry, and sine and cosine functions. (Spring Semester)
Course Outcomes
- Apply quantitative concepts and reasoning using numerical data.
- Utilize mathematical operations, measurement, and introductory geometric principles in electrical applications.
- Solve one variable algebra equations as they apply to electrical applications.
- Utilize and solve ratio and proportion equations as they relate to electrical applications.
- Apply basic right and oblique triangle trigonometry as they relate to electrical problems.
- Describe the characteristics of sine and cosine functions.
This course covers an introduction to basic industrial control methods with programmable logic controller emphasis.The topics presented in this course provide a foundation for the further study in the industrial control branch of knowledge. (Fall Semester)
Course Outcomes
- Demonstrate basic aptitude with programmable logic controllers to operate process control systems.
- Use Digital Multimeters to analyze and evaluate basic control circuits.
- Demonstrate safe practices with handling electrical circuits and equipment.
- Demonstrate aptitude in basic motor starter and control circuits.
- Demonstrate aptitude in jogging and braking circuits.
- Demonstrate aptitude in soft starters and time delay relays.
This course provides a comprehensive overview of DC and AC motor types, application, and control. Operation and construction of DC motors will include series plus shunt and compound types. AC single phase capacitor and split phase start motors plus AC three phase motors are featured. Motor construction of stators, armatures, commutators, and brushes plus motor maintenance and loading effects for optimal operation including DC compounding test is included. Basic motor control troubleshooting principles are discussed in detail, including safe and efficient use of multimeters, high voltage insulation testers, and safe voltage lockout. Students are introduced to solid state and mechanical motor control technology involving relays, silicon control relays, diodes, and solid state motor controllers. Correct safety procedures in compliance with the National Electrical Code and NFPA 70E will be emphasized. (Fall Semester)
Course Outcomes
- Effectively use ammeters, voltmeters, ohmmeters, and phase detectors in testing and troubleshooting AC and DC motors.
- Recognize and use common AC and DC power generation equipment.
- Compare and contrast the advantages/disadvantages of three phase and single phase AC motors.
- Identify the characteristics of various DC motor types and proper employment of each.
- Demonstrate the ability to perform Lockout/Tagout (LOTO) procedures and understand the importance of LOTO.
- Demonstrate basic understanding of the principles of motor control and regulation.
- Effectively administer NEC and NFPA 70E requirements for motor safety.
This course is a complete residential wiring class. It covers all phases of wiring, including OCPDs, branch circuits, feeders, grounding, electrical services, and transformers, as well as wiring methods and materials.The course uses the current NEC codebook, plus updates, for every installation in a residence. A blueprint of a residential home is used as the means of relating the NEC to how a home is wired. (Fall Semester)
Course Outcomes
- Relate, in detail, the NEC to residential wiring methods.
- Design a residential wiring circuit that meets NEC standards.
- Describe the proper installation techniques for constructing a residential wiring circuit.
- Explain how to determine the number of circuits that are required in a complete installation.
- Discuss the various special purpose outlets that may be found in modern residences.
This course will have students develop techniques of communicating through the use of mechanical drawings; electrical drawings; and heating, ventilation and air conditioning drawings.Basic blueprint reading and sketching are included. (Fall Semester)
Course Outcomes
- Understand residential and some commercial blueprints and how to install a complete wiring system including an electrical service.
- Produce a complete wiring system for residential and some commercial blueprints that do not ordinarily include such systems.
- Identify and use the proper symbols on a blueprint.
- Demonstrate how to translate the symbols on a blueprint to what must be done on an actual job.
This course is a study of the current NEC requirements pertaining to residential wiring. Code calculations for single and multiple family dwellings are emphasized. Blueprint reading is included. Lab work covers actual wiring of all devices which are used in a residence. The course also covers commercial and industrial applications. (Spring Semester)
Course Outcomes
- Cite the elements of the NEC that govern the installation of electrical circuits in a residence.
- Relate the electrical code to circuit and electrical appliance installation in a residence.
- Identify electrical code violations on a blueprint.
- Describe and demonstrate various electrical code calculations.
This course is an applied course in the planning and cost estimation of electrical installations and rehabs for both commercial and residential applications. The course will use current catalog and electrical supply information to determine rough cost estimates based on blueprint or electrical drawings, as well as using customer requirements to determine the plan and cost estimates for new and old work. (Fall Semester)
Course Outcomes
- Employ the procedures to accurately plan for and estimate the cost of electrical installations and rehabs for both commercial and residential projects.
- Prepare a cost estimate for a residential and a commercial electrical installation.
- Identify local suppliers and catalog distribution centers that support residential and commercial electrical fixtures.
- Determine the most cost effective means of accomplishing an electrical installation.
This is a class discussion course dealing with electrical material and equipment sizing, layout and application, applicable wiring codes, regulations and rules and characteristics of common electrical distribution systems as used in industrial plants and commercial building locations. Included is a study of short-circuit current, current limiting and coordination, power factor correction and electrical rates. This course includes the study of modern illumination principles, calculation procedures and equipment for lighting installations. Also included are discussions of building construction, heat loss calculations and electric heating equipment selection. (Fall Semester)
Course Outcomes
- Employ the procedures to accurately determine the electrical materials, equipment, and application of code and regulations to support various electrical installations and rehabs for both commercial and industrial projects.
- Prepare an illumination proposal for a commercial and an industrial project employing modern illumination principles and code.
- Calculate the heat loss ratio for various types of building materials in a commercial setting.
- Determine the most cost effective means of accomplishing an electrical installation.
This course is a study of three-phase alternating current circuits and single and three-phase transformers and machines. The theory and operation of three-phase wye and delta circuits and the relationship of voltage, current and power in these circuits. The use of phasor algebra in the solution of alternating current problems is stressed as are the characteristics and use of electrical instruments such as voltmeters, ammeters, ohmmeters, and watt meters. Students learn the theory and operation of transformers with single and three-phase connections and are introduced to alternating current machines. (Fall Semester)
Course Outcomes
- Synthesize the theory and operation of three phase wye and delta circuits and the relationship of voltage, current and power in these circuits.
- Employ the use of phasor algebra in calculating the solution of alternating current problems.
- Safely and accurately employ electrical instruments such as voltmeters, ammeters, ohmmeters, and watt meters in relationship to electrical exercises.
- Synthesize the theory and operation of transformers with single and three phase connections and alternating current machines.
This lecture/lab course consists of a series of experiments to investigate the characteristics of single-phase and three-phase electrical circuits. The connections and testing of transformers in both single-phase and three-phase configurations are stressed. Students also learn the operation of three-phase motors from conventional sources and phase converters with an emphasis on efficiency, operating characteristics and connections. (Spring Semester)
Course Outcomes
- Employ the testing and wiring procedures to safely and accurately determine/set the electrical characteristics of single-phase and three-phase electrical circuits.
- Describe the operation of three phase motors from conventional sources and phase converters.
- Safely and correctly test the operation of transformers in both single and three phase configurations.
This course presents students with the basic construction, operation, and maintenance principles of single-phase and three-phase transformers. Transformer construction, including core types, coil wiring ratios, tank dynamics, and cooling features involving details of magnetism, induction, and flux density will be presented. This course introduces transformer types: auto tap changer, isolation, and step up/step down, reactor, buck-boost, and current transformers; transformer operating principles featuring transformer electromagnetic coupling; transformer maintenance testing of power factor, impedance, power loss (watts loss), oil, and turns ratio. The destructive effects of harmonic distortion, improper cooling, overloading, and improper transformer connecting are highlighted along with a basic introduction to power generation and short circuit analysis. Practical information of NEMA and ANSI standards on insulation materials and safety will be featured. (Spring Semester)
Course Outcomes
- Describe the construction of a single phase transformer including parts and relationships.
- Define transformer terms that identify its electrical characteristics.
- Perform various tests on transformers to identify transformer electrical viability.
- Determine transformer polarity.
- Describe paralleling of transformers and requirements needed for connectivity.
- List information provided on the nameplate of transformers.
- Explain transformer feedback.
- Explain testing procedures using high voltage instruments in transformer testing.
- Describe standard power generation and distribution systems.
- Describe NEMA and ANSI standards for transformer safety and construction.
This course is an extension of ELCT 133with lectures emphasizing commercial wiring methods. Students will perform laboratory work consisting of actual installation of various raceways, as well as connecting of special equipment used in commercial and industrial applications, all in accordance with the National Electrical Code. (Spring Semester)
Course Outcomes
- Install various electrical circuits and raceways to connect industrial and commercial equipment, including both single-phase and three-phase electrical devices.
- Employ various testing equipment and meters to determine proper installation of commercial and industrial electrical devices.
- Apply the National Electric Code requirements to installation tasks.
This course includes laboratory work with Code application relating to conduit bending, as well as National Electrical Code calculations for wire and cable installation. Students will perform lab work consisting of actual installation of conduit, wire and cable. (Spring Semester)
Course Outcomes
- Determine the proper wire and cable installations required by the National Electrical Code for various residential, commercial, and industrial applications.
- Construct conduit and raceway structures to support electrical schematics.
- Install wiring and cable runs through installed raceway and conduit structures.
- Employ various testing equipment and meters to determine proper installation of wires and cables in raceways and conduit fixtures.
- Apply the National Electric Code requirements to installation tasks.
This course is a combination lecture/lab series of grounding theory, as well as characteristics of grounded and non-grounded systems. Labs include proper grounding practices, various grounding applications, tools and materials usage and methods of compressions and exothermic application and installations. (Spring Semester)
Course Outcomes
- Determine the grounding technique to employ for various electrical devices/installations.
- Construct various grounding applications employing varied techniques and materials.
- Determine the proper tools, materials, and safety equipment required to ground electrical components.
- Employ various testing equipment and meters to determine proper installation of grounding applications.
- Accurately apply the National Electric Code requirements to installation tasks.
This course is a lecture/lab course oriented to the study of electromechanical control system concepts. Experiments are designed to illustrate the principles, applications, connection and installation procedures of electrical controllers. Special emphasis is placed on the analysis and development of control circuits. (Fall Semester)
Course Outcomes
- Summarize the functional aspects for various electromechanical control systems.
- Classify various electromechanical control systems in relationship to operational requirements.
- Determine the advantages and functionality of various electromechanical control systems.
- Design an effective electromechanical control circuit to support residential and commercial application.
- Safely and effectively install various electromechanical control systems.
- Employ various testing equipment and meters to determine the functionality of various electromechanical control systems.
This course is a lecture/lab course which covers medium and high voltage electrical theory, conductors, insulators, overcurrent devices, testing, termination, safety precautions and safety equipment. (Spring Semester)
Course Outcomes
- Summarize the functional aspects of medium and high voltage systems.
- Classify various medium and high voltage circuits and devices.
- Determine the safety measures and equipment required for personal and area protection when working on medium and high voltage systems.
- Design an effective medium and high voltage circuit to support a commercial/industrial application.
- Safely and effectively install various medium and high voltage circuits.
- Employ various testing equipment and meters to determine the functionality of various medium and high voltage systems.
This course is an introduction to the concepts involved with programmable logic controllers (PLCs). The applications, operations, and programming of PLCs will be covered with an emphasis on programming. (Fall Semester)
Course Outcomes
- Describe the basic components that are common to all PLCs and their functions.
- Understand programming basics for PLCs.
- Understand and implement input and output modules.
- Use the computer as a programmer and properly configure communications.
- Understand basic programming instructions and their application as they relate to industrial controls.
This course introduces students to the new career opportunities in the exploding green market of photovoltaic systems. Students learn to construct, install, and control a working photovoltaic system. This course focuses on grid-direct photovoltaic systems, but covers material crucial to understanding all types of systems. In addition, the economics and viability of photovoltaic as compared to other energy systems will be studied. (Spring Semester)
Course Outcomes
- Discuss solar cell history Explain the development of solar cell modules and arrays.
- Perform solar system site surveys.
- Describe solar system preplanning.
- Describe electrical, mechanical, and utility integration to solar systems.
- Perform a technical inspection of solar systems Perform maintenance procedures on solar systems.
- Assemble, install, and troubleshoot solar systems.
- Understand local and state permitting requirements for solar systems.
- Describe industry practices in sizing and selecting a solar system.
- Perform an economic analysis of photovoltaic systems as compared to other types of energy systems.
This course will prepare students to successfully take the electrical journeyman licensing examination. There will be a review of topics that were covered in previous courses in the apprentice curriculum. Practice exams will be introduced and discussed with the purpose of assisting students in understanding how questions are worded, and how to best study for the journeyman examination. (Spring Semester)
Course Outcomes
- Describe coherent subject groupings in the National Electrical Code.
- Perform calculations that are commonly found on the examinations.
- Discuss the most common parts of the National Electrical Code.
Electronics Technology (ETEC)
This is an introductory course in designing and making an electro-mechanical robotics project. Skills in building electronic/mechanical objects are learned and practiced by building a specific project. Skills are useful for individuals that wish to make things in the FVCC maker-space lab. Specific skills using machining tools, 3D design, 3D printing, electronics,micro-controllers and programming are covered. This course is may be repeated for a total of nine credits. Students receiving financial aid or veterans' benefits should contact the Financial Aid Office before repeating this course. (Fall and Spring Semesters)
Course Outcomes
- Create 3D models and 2D prints using Solidworks.
- Create an STL file and print that file on a 3D printer.
- Program and cut an object on a CNC driven tool.
- Properly use a multimeter.
- Understand electronicconcepts such as voltage, current and resistance.
- Solder simple electronic components into functional circuits.
- Create basic electronic circuit diagrams.
- Connect an electronic micro-controller to a simple circuit.
- Create and modify code for micro-controllers.
- Experience the building of a reasonably complex project.
- Learn basic methods of project management.
This course will introduce the student to the physical assembly and wiring of electrical/industrial control panels. The course will teach the fundamentals of torque and soldered connections for compliant installation of wires, cables, and components. The basics of electrical schematics and wiring diagrams will be taught in relation to wiring control panels. (Spring Semester)
Course Outcomes
- Read electrical schematics and wiring diagrams used in control panel fabrication.
- Apply solder at the correct melting temperature and amount by using color visual techniques to assure a quality electrical connection.
- Lay down and terminate electrical control wiring in a logical and clean presentation.
- Terminate electrical control wiring with the proper amount of torque for safety and reliability.
- Understand how to resistance check each soldered or pressured termination.
- Perform proper cleaning techniques on soldering tools Identify ergonomic position and posture for all-day assembly work.
- Use wire identification and labeling tools.
This course explores digital electronic circuits and devices that make up a computer system. Topics include binary and hexadecimal number systems, Boolean algebra and digital logic theory, simple logic circuits, combinatorial logic, and sequential logic. Analog-to-digital and digital-to-analog interfaces are covered. Includes lab exercises. (Fall Semester)
Course Outcomes
- Understand basic principals of digital systems.
- Explain logic gates and how they are used in digital electronics.
- Explain and convert numbers between decimal, binary, octal, and hexadecimal number systems.
- Use Boolean algebra to explain the operation of digital logic gates.
- Identify combinational logic circuits and sequential logic circuits and explain their operation.
- Use truth tables for proving the operation of logic gates.
- Read basic digital logic circuit schematics.
- Recognize the different types of digital circuits and how they are used.
- Troubleshoot digital circuits using standard test equipment and specialized instruments.
- Understand the different wave forms and their usage in digital electronics.
This is an introduction to semiconductor technologies used in solid state electronics with an emphasis on diodes and transistors. Lab exercises reinforce and illustrate lecture topics. (Fall Semester)
Course Outcomes
- Describe semiconductors and how current is produced in a semiconductor.
- Describe n-type and p-type semiconductors and a pn junction.
- Explain and analyze diode circuits with applications.
- Describe the characteristics of bipolar junction transistors and analyze their operation.
- Describe and analyze the operation of different types of amplifiers.
- Determine the dc operating point of a linear amplifier.
- Analyze transistor bias circuits Describe JFET and MOSFET transistors and their circuits.
Topics include design of various amplifiers and their frequency response, op-amps, filters, oscillators, and voltage regulators. Lab exercises include designing actual circuits and creating simulations that reinforce lecture topics and provide practical hands-on experience. (Spring Semester)
Course Outcomes
- Describe advantages of various amplifier circuit designs.
- Determine the frequency response of amplifier circuits.
- Demonstrate how to bias a wide range of amplifier circuits.
- Customize op-amps circuits for a wide range of application.
- Design and create filter circuits for specific uses.
- Efficiently use oscilloscopes and meters to troubleshoot circuits.
- Use simulations such as SPICE to model circuit performance.
This is an advanced course in programmable controllers that emphasizes programming circuits using relay type instructions, timers, counters, data manipulation, arithmetic functions, and other advanced techniques. (Spring Semester)
Course Outcomes
- Program a variety of timers.
- Operate analog input/output devices.
- Apply programmable controller networking basics.
- Install and configure PLC programming software.
- Program a human machine interface (HMI) used in machine control.
This course provides opportunities for studentsto complete special projects using knowledge gained in previous coursework. All projects must be approved by the instructor. (Spring Semester)
Course Outcomes
- Use knowledge gained from the program to identify an appropriate project.
- Produce all necessary paperwork and documentation for the project.
- Synthesize knowledge gained from the program to complete the project.
- Communicate the results in a written and/or oral report.
Engineering: Welding (EWLD)
This course is an introduction to nondestructive weld inspection, theory and practices. All six processes will be introduced: liquid penetrate, magnetic particle, eddy current, ultrasonic, and radiographic,with visual inspection and AWS, ASME, and ASNT codes and standards being emphasized. (All Semesters)
Course Outcomes
- Demonstrate safe practices for welding inspectors.
- Identify metal joining and cutting processes.
- Identify weld joint geometry and welding symbols.
- Demonstrate knowledge of documents governing welding inspection and qualification.
- Understand Metric conversions for welding inspectors.
- Demonstrate knowledge of welding metallurgy for welding inspectors.
- Understand weld and base metal discontinuities and defects.
- Demonstrate visual inspection and other NDT methods and symbols.
This course is a theoretical study and practical application of the nondestructive testing techniques of liquid penetrate and magnetic particle testing. Emphasis will be placed on proper testing techniques and interpretation of test results. (All Semesters)
Course Outcomes
- Demonstrate safe practices for welding inspectors.
- Apply liquid penetrant tests (visual and fluorescent).
- Describe liquid penetrant and Magnetic particle testing formulas, methods, applications, and limitations.
- Discuss liquid penetrant and Magnetic particle testing material sensitivity.
- Calibrate liquid penetrant and Magnetic particle testing equipment.
- Identify surface discontinuities and defects.
- Understand the theory of magnetic particle testing.
- Discuss Magnetizing currents and their applications.
Students will study the basic theory and application that pertains to Ultrasonic Testing (Level I).This course follows the ASNT-TC-1A guidelines and meets the formal education requirements. (Fall and Spring Semesters)
Course Outcomes
- Describe Ultrasonic Examination (i.e. brief definition, history, application(s), math involved, and responsibilities of the technician).
- Understand basic principles of acoustics.
- Demonstrate basic knowledge of the equipment used.
- Understand basic testing methods.
Students will complete a thorough review of ultrasonic techniques and evaluation of base material product forms. Pre, post, and actual weldment inspection will be covered. Evaluation of bonded structures will be covered at a minimum. Base material and welded joint discontinuity detection will be covered, along with evaluation per given code or specification. (Spring Semester)
Course Outcomes
- Demonstrate a basic knowledge of how and what Ultrasonic examination methods are used in order to locate base and weld discontinuities.
- Identify the materials used in different fabrication environments and their susceptibility to discontinuities.
- Demonstrate a working knowledge of ultrasonic instruments and associated transducers, calibration blocks, etc.
- Perform basic calibration functions (both shear and compression waves) to applicable Code, Written Procedure or Governing Specification.
- Perform both compressional and shear wave inspections and evaluate discontinuities found to AWS D1.1 code requirements.
- Complete basic ultrasonic test reports with all required information.
This course is a general study of eddy current testing principles, including the theory and practical hands-on skills for testing metals. Students will become familiar with and employ various probe types, on various material properties. Emphasis will be placed on the selection of proper calibration standards and equipment. (All Semesters)
Course Outcomes
- Demonstrate safe practices for Welding Inspectors.
- Discuss electromagnetic principles.
- Demonstrate eddy current applications, methods, and limitations.
- Describe eddy current equipment and calibration techniques.
- Identify eddy current discontinuity and flaw detection capabilities.
- Discuss electromagnetic effects on material properties.
Students will study the basic theory and applications of basic Level I Radiographic examinations. This course will present the appropriate instruction in both theory and practical training to prepare the student for the Level I Radiographic examination. Training follows ASNT (ANSI/ASNT CP-105-2011) Topical Outlines for Qualification of Nondestructive Testing Personnel. (Fall Semester)
Course Outcomes
- Understand the basic safety principles for radioactive testing.
- Describe radiographic examinations: brief definition, history, application(s), mathematical methods, and responsibilities of the technician.
- Understand the basic principles associated with x-rays and gamma rays.
- Demonstrate a basic knowledge of the equipment used in radiographic techniques.
- Understand basic testing methods.
- Perform basic mathematical operations and apply appropriate problem solving techniques that relate to radiographic testing.
This course is a study of radiographic testing and interpretation of both digital and film processing techniques. Students are instructed in radiation safety, regulations, and the characteristics of x-ray and gamma radiation. Students apply interpretation techniques on various lab samples to determine the cause and effects of discontinuities in welding samples and other materials. This course provides the appropriate instruction in both theory and practical training to prepare the student for the Level II Radiographic examination. (Spring Semester)
Course Outcomes
- Describe safe practices for radiographic testing inspectors, including applicable rules and regulations regarding radiation safety.
- Understand the characteristics of x-ray and gamma radiation.
- Demonstrate film processing and its interpretation.
- Understand material sensitivity and limitations in practical applications.
- Describe calibration and operation of radiographic equipment.
- Demonstrate knowledge of American Welding Society (AWS) codes and standards as they relate to radiography.
- Understand all mathematical equations used in radiograph setups.
This course is a study of the American Structural Welding Society D1.1 Structural Welding Code-Steel book's standards and evaluation procedures. Students will learn to interpret code requirements for AWS welding procedures, evaluations, and certification requirements. (All Semesters)
Course Outcomes
- Demonstrate safe practices for welding inspectors.
- Apply standards in the AWS D1.1 Code Book.
- Pass the National AWS D1.1 Code Book exam.
- Demonstrate code interpretation for structural, pipe, and bridge specifications as outlined in AWS and API standards.
Firearms Technology (FT)
This course provides the orientation to the Firearms Technologies program. The course encompasses firearms safety, which is critical anytime firearms are assembled, repaired, or manufactured, with a focus on shop practices for the gun shop or manufacturing environment. The course also emphasizes nomenclature and terminology to ensure clear communication in the workplace. (Intermittently)
Course Outcomes
- Describe the basic tenets of firearms safety.
- Identify various basic types of firearms.
- Demonstrate how to safely check that firearms are unloaded.
- Perform basic safety inspection of firearms to determine functionality.
This course encompasses ballistics, headspace, triggers, safeties, and cycle of operations basic to all firearms. The course will cover design, function, assembly, and disassembly of firearms. The types of firearms studied are single action revolvers, double action pistols, lever action rifles and bolt action rifles. Some history of firearms and ammunition will be presented in order to enhance the learner's understanding of firearms function and use. (Intermittently)
Course Outcomes
- Understand basic trigger functions and perform trigger jobs on various systems.
- Disassemble and assemble a firearm from recognition of the basic parts and their function without the use of a guide.
- Describe or demonstrate all methods of headspacing firearms.
- Explain why pressure is important to safe operation of firearms and how it can be dangerous.
This course will focus on the various systems used to operate pump and semi-automatic firearms. Systems include internal gas operated, external gas operated, short and long recoil operated, blowback and delayed blowback. The firearms used will be shotguns, rifles, and pistols. Ballistic software will be introduced and utilized as a tool for the gunsmith to study and compare cartridges and exterior ballistics. (Intermittently)
Course Outcomes
- Describe the cycle or operations for semiautomatic firearms.
- Explain each method or operation for each system.
- Diagnose feeding or other malfunction.
- Identify any malfunction and define the best method of repair.
- Demonstrate a clear understanding of exterior ballistics.
This course focuses on proper care and use of basic hand tools common to the firearms manufacture and repair business with an emphasis on hand work and safety. Areas of concentration include proper use of measuring tools, files, hammers, drills, saws, as well as layout, soft soldering, silver brazing, heat-treating, and hand polishing. The student will fabricate tools and/or parts from plans or exemplars in order to become skilled in the use of tools and best practices. (Fall Semester)
Course Outcomes
- Explain or demonstrate care and use of common hand tools.
- Identify the best method to produce the desired outcome.
- Fabricate parts from plans or exemplar to specified dimensions.
- Identify reasonable tolerances when fabricating parts or tools.
- Prepare metal surfaces to any desired or required finish.
This course covers the theory and practice of using machine tools for basic barrel fitting techniques. Techniques include truing the action, lapping lugs, fitting the barrel for best accuracy, chambering, headspacing, and installing sights and scope mounts. Projects include fabricating jigs and fixtures that are required to perform improvements to accuracy of bolt action rifles. There will also be discussions of safety that are pertinent when barreling any firearm. (Spring Semester)
Course Outcomes
- Build precision jigs and fixtures.
- Demonstrate proper work holding for barrel accuracy Chamber and headspace a barrel correctly.
- Describe the characteristics of an accurate barrel installation.
- Demonstrate the correct installation of sights and scope mounts.
This course explores firearms repair theory and practice. Topics include necessary tools, design, function, disassembly, troubleshooting, assembly, and repair of selected handguns, shotguns, and rifles. The emphasis is on understanding the systems utilized in each firearm, such as gas operated vs. blowback designs. (Fall Semester)
Course Outcomes
- Demonstrate familiarity with common malfunctions, failures, and problems associated with several models of firearms.
- Correct malfunctions and problems thereby restoring firearms to a safe and functional state.
- Disassemble and assemble several types of firearms and identify the system employed in their design. Demonstrate design elements and principles incorporated in various firearms systems.
- Demonstrate installation of recoil pad to rifle or shotgun.
This course is an extension of FT 131. Although the topics are similar, the student is exposed to more complex repairs. Fitting and adjusting of parts, with an emphasis on factory methods and techniques, are covered. (Spring Semester)
Course Outcomes
- Demonstrate familiarity with malfunctions, and differentiate between mechanical problems and conflicts with ammunition.
- Troubleshoot malfunctions and identify best repair method thereby restoring firearm to a safe and functional state.
- Disassemble and assemble several types of firearms and identify the system employed in their design.
- Demonstrate design elements and principles incorporated in various firearms systems.
- Perform action smoothing and trigger jobs on rifle, pistol, and shotgun in order to improve function and operation.
This course is a study of the theory and concepts of advanced accuracy procedures. The focus is the diagnosis of accuracy problems and optimization of the firearm for best accuracy. There will be a variety of procedures and modifications studied, ranging from stock bedding to machining actions. Examples of topics are machining techniques, sighting systems, trigger systems, ammunition quality, and shooting techniques. (Spring Semester)
Course Outcomes
- Identify and describe environmental forces that act on bullets to affect accuracy.
- Demonstrate understanding of possible alterations and explain why each enhances accuracy.
- Apply advanced firearms construction techniques that improve rifle accuracy.
- Demonstrate appropriate professionalism through quality of finished product.
- Describe how ammunition affects accuracy.
- Demonstrate bedding techniques to improve accuracy in a bolt action rifle stock.
This course will provide information related to the selection of stock blanks. Differences between semi-inlet stocks and blank stocks will be discussed along with layout of stock blanks for both structure and aesthetic appeal. The course will provide students with the knowledge to inlet a semi-inlet blank to a barreled action with the use of inletting tools and markers. Shaping as well as installation of forends and grip caps are included. Inletting and shaping of two-piece stocks will also be covered. (Fall Semester)
Course Outcomes
- Inlet a complete barreled action and bottom metal to a semi-inlet stock blank.
- Install a forend tip on the stock blank.
- Install a grip cap.
- Shape a stock for final sanding and finishing so that it fits the user ergonomically and is aesthetically pleasing.
- Demonstrate a working knowledge of bedding materials by correctly bedding at least two stocks.
- Fully finish a stock so that it is ready for use and is protected from weather.
This course presents the chemical processes and procedures used to produce a black oxide finish on firearms or any steel part, except for stainless steel, utilizing the hot caustic immersion and rust bluing processes. Metal preparation, bluing room design, equipment, chemicals, and safety factors will be covered. Polishing techniques and metal preparation utilizing primarily hand techniques will be emphasized. Student skills will be developed by applying these processes to test pieces, tools, and/or project firearms. (Fall Semester)
Course Outcomes
- Prepare metal surfaces for various polished and matte finishes.
- Demonstrate proper use and maintenance of bluing system.
- Demonstrate proficiency in bluing metal parts by producing finished products.
- Reassemble firearms or tools without damaging new bluing, understanding that the industry standard is to deliver the product as new.
This course is a study of those chemical processes and metal preparation techniques that are applicable to gun metal finishing. Metal finishing processes including nitre bluing, zinc and/or manganese phosphate coating, color case hardening, and bake on coatings will be covered along with metal preparation using power equipment and hand techniques. Students will develop skills by preparing and applying various metal finishes to projects in a safe manner. (Fall Semester)
Course Outcomes
- Polish parts to a high finish without damaging corners, creating ripples, or impacting lettering or screw holes.
- Correctly prepare gun parts and apply the selected finish in a manner that will result in an industry standard finish.
- Prepare metal surfaces that are appropriate to the type of metal and selected finish.
- Prepare samples of all finishes.
- Reassemble the firearm without damaging the new finish to the industry standard of new.
This course is a study of advanced gunsmith practices that are required in professional gunsmithing or firearms manufacturing. Topics will include choke tubes, barrel dent removal, back boring of shotgun barrels, barrel relining, bolt action feed, stuck cartridge removal, bolt face repair and modification, custom scope bases and sights. (Spring Semester)
Course Outcomes
- Make and install custom sights and scope mounts.
- Set up and use specialty tooling to perform repairs and modifications to shotgun barrels.
- Reline a barrel for an antique or collectable firearm.
- Modify feeding in a bolt action to ensure reliability.
- Show proficiency with extractor fit and bolt face configuration to ensure accuracy and reliability.
This course is an in-depth study of the custom handgun, but the primary focus is on the model 1911. Topics will include building competition level pistols, fitting link and ramped barrels, throating, fitting slides to frames, installing aftermarket accessories, along with accuracy, recoil, and reliability. (Spring Semester)
Course Outcomes
- Fit a 1911 pistol for function and reliability.
- Install various accessory parts.
- Make the model 1911 reliably feed ammunition.
- Demonstrate quality custom work on another type of pistol.
- Show competency in nomenclature for course firearms and techniques.
This course will cover layout and hand-cutting of a standard point pattern. The emphasis will be on construction of templates with layout and checkering of flat and curved surfaces. Cradle design and adjustment to gain positive results will be covered. Layout and cutting of more advanced fleur-de-lis patterns are also covered. Also included are re-cutting of existing patterns and repair of damaged checkering. Staining and finishing of completed work are covered with an emphasis on professional results. (Spring Semester)
Course Outcomes
- Set up a checkering cradle.
- Lay out a template and pattern.
- Operate hand tools to complete a simple point pattern panel.
- Demonstrate the techniques that are required to repair damaged checkering.
- Complete both bordered and borderless checkering patterns.
This course will cover layout and hand-cutting of a standard point pattern. The emphasis will be on construction of templates with layout and checkering of flat and curved surfaces. Cradle design and adjustment to gain positive results will be covered. Layout and cutting of more advanced fleur-de-lis patterns are also covered. Also included are re-cutting of existing patterns and repair of damaged checkering. Staining and finishing of completed work are covered with an emphasis on professional results. (Spring Semester)
Course Outcomes
- Bed a synthetic stock blank to a barreled action and verify accuracy on the range.
- Modify a stock for various purposes such as actions that are not commonly available, like blind magazines or custom features such as grip personalization.
- Install a recoil pad on a synthetic stock blank.
- Finish a synthetic stock.
Heating, Ventilating, Air Conditioning, and Refrigeration Maintenance Technology (HVC)
This course is designed to explore the common aspects of heating, ventilation, air conditioning, (HVAC) technology. Discussion will focus on such topics as heat transfer methods, basic terminology and definitions, industry specific safety topics, and applied physics for HVAC systems. (Fall Semester)
Course Outcomes
- Determine matter and heat behavior.
- Measure and calculate fluids and pressures as they apply to HVAC.
- Calculate units of heat, power, velocity, mass, and length as they apply to HVAC.
- Comply with personal safety and work practices as they apply to HVAC.
- Demonstrate proper handling requirements of pressurized systems and hazardous substances as they apply to HVAC.
This is an introductory course in heating and power low pressure boiler systems. It will introduce the concepts and terminology of commercial, industrial, and residential boiler systems and emphasize troubleshooting and maintenance procedures employed in maintaining hot water systems. Area of focus include boiler fundamentals, boiler types, steam and hydronic boilers, fuels and burner types, valve identification, safety and relief valves, water level controllers, and industry safety issues associated with boiler accidents. The course will prepare students to take the Boiler Operator license exam. (All Semesters)
Course Outcomes
- Explain the fundamentals of operations of a boiler Identify the five basic boiler types.
- Demonstrate the proper safety precautions employed when performing maintenance on a boiler system.
- Employ the proper procedures in troubleshooting safety and relief valves.
- Determine the efficiency of various fuels and burner types.
- Calculate proper water levels and pressure for various controllers.
- Pass the Montana State Boiler Operator License exam.
Basic electrical safety and electrical theory such as Ohms Law, circuit schematic symbols, and circuit characteristics, will be discussed as it specifically applies to DC and AC circuits in the HVAC industry. Additional theory will be presented regarding magnetism as it applies to AC power generation. The course will also include discussions and calculation of the effects of capacitive, induction, and resistive circuits. The course concludes with an overview of transformers. (Spring Semester)
Course Outcomes
- Demonstrate the use of electrical lockout/tag-out equipment.
- Measure voltage with digital and analog voltmeters.
- Measure AC current with a clamp-on ammeter.
- Measure resistance with an ohmmeter.
- Check voltage with a voltage tester.
- Use a continuity tester to determine whether an open circuit or dead short exists.
- Use a capacitance meter to measure capacitance of run and start capacitors.
- Calculate capacitance.
- Wire and measure resistance of different types of circuits.
- Demonstrate proper use of ammeter, ohmmeter, voltmeter and wattmeter.
- Use Ohms Law to solve circuit problems and calculate circuit loads.
- Use appropriate meters to check basic electrical components.
- Determine the electrical characteristics of both series and parallel circuits.
- Demonstrate algebra/math skills pertinent to electrical calculations.
- Determine the equivalent resistance in a parallel and series circuit.
- Determine the equivalent capacitance in a parallel and series circuit.
This course is a logical continuation of HVC 101. Topics covered will include human comfort, psychometrics, introduction to basic air distribution systems, air flow measurement calculations and balance considerations. The course will culminate with the student doing a basic heat load calculation for a residential structure and selecting heating equipment to be installed. (Spring Semester)
Course Outcomes
- Define and explain dry bulb line (DB), wet bulb line (WB), relative humidity (RH), dew point (DP), and enthalpy (h).
- Describe and interpolate specific humidity, apparatus dew point, contact factor, and relative humidity.
- Describe heat flow and insulation calculations.
- Explain the significance of heating and cooling loads.
- Interpret total heating load, transfer value of any surface, and calculate duct and ventilation load and loss.
Areas of study will include basic control circuits, sequency of operation of basic HVAC applications, electric motor theory and specific information on HVAC electrical component devices. The main focus of this course is the various types of AC electric motors and starting components used by single-phase and three-phase motors found in residential and light commercial applications. (Spring Semester)
Course Outcomes
- Define and explain the use of contractor/starters, current relays, overloads, positive temperature co-efficient, and relays.
- Describe and interpolate split phase, three phase, and variable speed motors.
- Describe starting components associated with single phase and three phase systems.
- Explain the significance of power factor.
- Interpret detailed instructions for wiring circuits.
This course is a continuation of HVC 140. Topics covered include duct sizing with activities based on previous work in HVC 140. Additional activities will include a residential cooling load calculation and selection of cooling equipment. The course will conclude with an overview of accessories utilized in a residential HVAC system. (Fall Semester)
Course Outcomes
- Plot on a psychrometric chart the sensible cooling, humidifying, dehumidifying, cooling cycle, and cooling reheat processes.
- Calculate "U" values for building material.
- Calculate lighting load, equipment load, heat load, and moisture load.
- Determine air velocity within a duct.
- Determine air velocity at grills and diffusers.
This course introduces to the mechanical compression refrigeration cycle and the necessary components. Students will be introduced to the common terms and definitions of the cycle as well as what, when, and where to measure temperatures and pressures for diagnostics. An in-depth discussion of the four major components (Compressor, Condenser, Metering Device, Evaporator) will conclude with all of them working together in a hypothetical system moving heat energy. (Fall Semester)
Course Outcomes
- Identify and explain the reference points of boiling point, freezing point, critical temperature, and absolute zero.
- Define and apply HVAC applications to specific heat, sensible heat, latent heat of fusion, and latent heat of vaporization.
- Explain the concepts of a refrigerant cycle diagram and label each of the basic components.
- Calculate problems using temperature/enthalpy, and pressure/enthalpy diagrams.
- Identify the major components of vapor compression refrigeration.
This course covers theory and practical application in the maintenance of commercial refrigeration systems. Students will be introduced to various controls and components used in these applications. The course covers evaporators and the refrigeration system, condensers, compressors, expansion devices, application of special system components, commercial ice machines, troubleshooting, and typical operating conditions for commercial refrigeration. (Spring Semester)
Course Outcomes
- Identify the different types of evaporators.
- Explain the purpose of the condenser and the function of the compressor in a refrigeration system.
- Distinguish between mechanical and electrical controls.
- Explain how and why mechanical controls function.
- Describe the different types of display equipment.
- Understand heat reclaim.
- Identify the different types of ice machines and the sequence of operation.
- Distinguish between the different methods of portable refrigeration transport.
- Analyze and successfully troubleshoot operating conditions for commercial refrigeration.
Heavy Equipment Operator (HEO)
This course will assist students in gaining a working knowledge of information needed to obtain a Class A CDL learner's permit through classroom instruction. This class also includes simulator and backing practice, and the driving experience necessary to pass the pre-trip, skills, and driving exam for the Montana Class A CDL. The lab exercises are designed to provide students with the driving skills in a working environment. (All Semesters)
Course Outcomes
- Conduct a pre-trip vehicle and safety inspection.
- Demonstrate an understanding of truck driving skills.
- Operate a commercial tractor-trailer combination vehicle weighing 26,000 GVW or more in normal highway conditions.
- Pass the Montana Class A CDL exam.
This course will assist students in gaining the knowledge and information needed to obtain a Class B CDL learner's permit through classroom instruction. The course also includes vehicle safety inspections, backing techniques, and the driving experience necessary to pass the pre-trip, skills, and driving exam for the Montana Class B CDL with passenger and school bus endorsements. The lab exercises are designed to provide students with driving skills in a working environment including town and open road. (All Semesters)
Course Outcomes
- Drive a commercial bus with air brakes safely.
- Qualify for employment as a commercial bus driver.
This course will assist students in gaining a working knowledge needed to extend Class B skills to Class A CDL learner's permit through classroom instruction. This course also includes pre-trip, backing practice, and the driving experience necessary to pass the pre-trip, skills, and driving exam for the Montana Class A CDL. The lab exercises are designed to provide students who possess the basic Class B license and driving skills with the additional driving skills required for a Class A combination vehicle/trailer. (All Semesters)
Course Outcomes
- Pass the Montana CDL class "A" driver license exam.
- Drive a commercial tractor trailer combination vehicle weighing 26,000 lbs. or greater GVW in normal highway conditions.
- Actively seek employment opportunities requiring a Class "A" commercial driver license.
This course teaches students the skills necessary to obtain a Class A CDL learner's permit through classroom instruction. It includes the driving experience necessary to pass the pre-trip, skills, and driving exam for the Montana Class A CDL. In addition, students will receive the necessary training in order to obtainSchool Bus, Combo, Air Brakes, and Tanker endorsements. (All Semesters)
Course Outcomes
- Describe the requirements associated with a Class A and Class B license and the screening procedures.
- Demonstrate proper operating procedures related to safe operation of a tractor trailer and passenger bus.
- Conduct a pre-trip vehicle and safety inspection.
- Demonstrate an understanding of general knowledge, air brakes, tanker, and combination.
- Demonstrate an understanding of safe truck driving skills in order to be able to pass the Montana Class A CDL exam.
- Explain the responsibilities and the correct procedures to be followed for accidents.
This course introduces students to equipment worksite safety, grade stake interpretation, and soil composition and characteristics. Students will also be introduced to theoperation of dump trucks, skid steers, dozers, excavators, backhoes, loaders, scrapers, and motor graders to the National Center for Construction Education and Research(NCCER) standards. (Fall Semester)
Course Outcomes
- Operate tothe NCCER standards:skid steer, dozer, loader, excavator, backhoe, motor grader.
- Correctly interpret engineering construction stakes and grades.
- Identify construction soil types, composition, and compaction requirements.
This course is a continuation of HEO 105designed to develop student proficiencies in equipment operational safety, soil stabilization and good grade determination, and operation of equipment that is fitted with GPS. Proficiency in the operation of all pieces of equipment is expected. Students will give presentations on topics in construction, excavation, or maintenance of equipment. (All Semesters)
Course Outcomes
- Operate toNCCER standards:skid steer, dozer,loader, backhoe, excavator, motor grader.
- Interpret engineering construction stakes and grades correctly.
- Identify construction soil types, composition, and compaction requirements.
- Describe and demonstrate routine maintenance tasks that are performed on equipment.
- Identify general and specific speech purposes in the context of heavy equipment operations.
- Explain topics related to heavy equipment operations and maintenance.
This course introduces service and maintenance of various categories of heavy equipment. The student will learn to perform routine service and maintenance for major equipment components. In addition, the student will learn all safety aspects associated with one category of heavy equipment. For that same category, the student will learn all of the various operations. (Intermittently)
Course Outcomes
- Perform service and maintenance safely.
- Identify major mechanical components and their function.
- Identify and correct minor mechanical malfunctions.
- Describe and demonstrate all safety aspects that relate to operation of a specific heavy equipment category.
- Describe and demonstrate the various operations of a specific heavy equipment category in detail.
The Commercial Truck Driving Class A to Bus Transition will assist students in gaining a working knowledge needed to extend Class A skills to include a bus endorsement. This class also includes pre-trip, backing practice, and the driving experience necessary to pass the pre-trip, skills, and driving exam for the Montana Class passenger and school bus endorsements. The lab exercises are designed to provide students who possess the Class A license and driving skills with the additional driving skills required to successfully pass the passenger and school bus performance test. (Intermittently)
Course Outcomes
- Pass the Montana passenger and school bus endorsement license exam.
- Drive a commercial passenger or school bus in normal highway conditions.
- Seek employment opportunities requiring a commercial driver license with passenger and school bus endorsements.
This course requires 400 hours of job site experience for the student employed as an intern equipment operator with a local business. (Summer Semester)
Course Outcomes
- Operate equipment in a job site environment.
- Develop the personal work ethic associated with equipment operators.
Machining and Manufacturing Technology (MCH)
This course is designed to provide the student a learning experience with the basic tools, equipment, and operations of manufacturing industries. The goal is for the student to understand the relationship among a manufacturing need, a design, the materials and processes used, as well as the tools and equipment necessary to manufacture a product. (Fall and Spring Semesters)
Course Outcomes
- Use tools and equipment to form and shape various materials in a manufacturing laboratory environment.
- Discuss processes necessary to cast and mold materials in a manufacturing laboratory environment.
- Use tools and equipment to machine various materials.
- Safely operate basic machinery and equipment.
This is an introductory course in the study of materials used in the manufacturing industry. Topics include selection and identification of steels, selection and identification of nonferrous metals, mechanical behavior of various plastics, hardening, case hardening, tempering, annealing, normalizing, stress relieving, and the use of the Rockwell and Brinell hardness testers. (Spring Semester)
Course Outcomes
- Describe the mechanical and chemical properties of materials used in the manufacturing industry for the production of engineered and designed components or systems.
- Describe the properties of steel alloys and the effects of those properties on machining operations.
- Describe the properties and characteristics of nonferrous metals as those apply to the manufacturing environment.
- Describe the characteristics of plastics that impact machinability.
- Understand material composition in order to select appropriate materials for various applications.
- Demonstrate the proper setup and use of machine shop instrumentation for the testing of material properties including, but not limited to, hardness testing.
This course introduces the fundamental concepts necessary to interpret drawings and produce sketches for machine tool applications as applied to Machine Tool Technology. Topics include advanced sectioning, geometric dimensioning, geometric tolerance, and assembly drawings/sketching. Interpretation of specifications and determination of acceptable tolerance requirements to ensure quality control measures for design parts will also be stressed. (Fall Semester)
Course Outcomes
- Identify lines and symbols used in blueprints.
- Distinguish between various views represented on typical manufacturing blueprints to include auxiliary views.
- Locate materials list and identify the material call-outs on lists of materials.
- Locate title blocks on various blueprint drawings.
- Read and interpret information on various manufacturing blueprint drawings.
- Use sketching technique to record dimensions and shape of parts or assemblies in a manufacturing setting.
- Identify features contained on a blueprint in relation to actual work piece and identify features of the design part in relation to CNC production methods.
- Identify features of a sectional view in manufacturing blueprints.
- Identify and apply quality control procedures to ensure product integrity.
This course introduces CAM operational basics for both mill and lathe programming using current CAM software. The course includes terminology relevant to PC-based CAD/CAM work, hardware familiarity, system operation and management, folders, file type and structure, menu structure and use, and 2 axis (milling machines) and 2 axis (lathes) tool paths. Emphasis is placed on proper geometric creation, management, relevant utilities, C-hooks, and toolbar and menu functions. (Spring Semester)
Course Outcomes
- Design and construct 2D (wireframe) and 3D models for both mill and lathe machine tools.
- Create, edit, and verify mill and lathe tool paths.
- Understand tool definitions and tool libraries for both mill and lathe.
- Select tools and produce tool paths with constructed and imported geometry.
- Verify tool paths and create word address programs (G-code) for CNC machines.
- Apply and edit G-code transfer to CNC machines.
This course provides opportunities for students to develop skills in the setup and operation of CNC lathes. Topics includesafety, lathe parts and controls, lathe tooling,lathe calculations, lathe setup and operations. This is a performance-based course that requires the production of assigned tool projects. (Spring Semester)
Course Outcomes
- Identify and practice safety rules.
- Calculate and adjust speeds and feeds.
- Identify lathe accessories.
- Identify steady rest and follow rest.
- Identify thread cutting procedures using G code.
- Calculate and adjust lathe for taper turning using G code.
- Perform G code programming at the machine.
This course provides instruction in the setup and operation of CNCmills.Student projects include specialty tooling and multi-axis machining. Students will also gain experience in process control. Topics includespecialty tooling, multi-axis machining, process control, and laboratory exercises in part production. (Spring Semester)
Course Outcomes
- Identify and practice safety rules.
- Calculate and adjust speeds and feeds.
- Identify the uses of carbide and indexable carbide cutters.
- Perform pocket milling.
- Perform G code programming at the machine.
Students will develop the knowledge and skills to prepare them to analyze and evaluate the processes and methodology required in an industrial production environment to determine if quality control standards are being met. Topics include: use of non-precision measuring tools, use of precision measuring tools, use of comparison gauges, and analysis of measurements in a CNC environment. (Fall Semester)
Course Outcomes
- Demonstrate a knowledge and understanding of Precision Measurement and Quality Control Procedures.
- Accurately measure and record the outside diameters of a test piece with the Micrometer.
- Accurately measure and record the outside diameters of a test piece with the Veneer Caliper.
- Accurately measure and record the depth dimensions of a test piece with the Depth Micrometer.
- Accurately index a part on the CNC Lathe and indicate the table and a vise on a CNC Milling Machine within .0001" with dial indicator.
- Accurately index a part on the lathe and indicate the table and a vise on a CNC Milling Machine within .001" with the control console.
- Define quality and the precision requirements associated with a CNC produced part.
- Demonstrate quality assurance and quality management techniques.
- Describe a reporting and responsibility structure for production facility quality control.
- Accurately measure the inside diameter of a test piece using inside micrometers and telescoping gages. Accurately measure and identify threads, national coarse, national fine, acme and metric.
- Be able to convert metric measurements to inch , and inch to metric.
This course is the study of basic machine tool operations and forming processes.Topics include lathe work, drilling operations, tooling, and fixture work. (All Semesters)
Course Outcomes
- Operate metal lathes.
- Demonstrate safety protocol associated with lathes and other equipment.
- Grind a lathe tool bit.
- Complete projects utilizing all the machining and tooling techniques of lathes.
- Use and care for precision measuring equipment such as micrometers, calipers, etc.
- Make required projects utilizing facing, turning, boring, and parting-off procedures.
- Identify basic thread systems and demonstrate how to make each on a metal lathe.
- Demonstrate proper use and care of dial indicators.
- Demonstrate grinding of turning, facing, boring, threading, and radius tool bits.
- Set up and demonstrate proper use of a tool post grinder.
- Demonstrate the set up and use of a steady rest.
The student will perform advanced hands-on machine shop operations: set up and operation of manual milling machines, drill presses, band saws, grinders, and other equipment commonly found in manufacturing facilities.The student will use precision measuring tools and methods, utilize blueprints, and perform project process planning. Various types of steel and aluminum are used. (All Semesters)
Course Outcomes
- Set up and operate horizontal and vertical mills, including use and care for all accessories.
- Demonstrate the proper use of a digital read-out.
- Demonstrate the basics of running a milling machine such as facing, slotting, slitting, boring, and fly cutting.
- Identify and demonstrate the different styles of cutters that are used.
- Describe and demonstrate correct safety procedures and maintenance of mills.
- Describe and demonstrate use of precision instruments associated with mills.
- Demonstrate correct use of the criterion boring head.
This course provides the initial groundwork for completing special projects using knowledge gained in previous course work. All projects must be approved by the instructor. (Fall Semester)
Course Outcomes
- Use knowledge gained from the program to identify an appropriate project.
- Implement project planning and budgeting.
- Synthesize knowledge gained from the program to initiate a project.
- Produce blueprints suitable for the project.
This course provides the basics of how to apply GD&T in metrology and CAD, including knowledge of the symbols, hands-on measurement of parts, and the use of CMMs. Students will learn the types and causes of measurement error andperform measurement setups. They will also learn about flatness, straightness, circularity, parallelism, angularity, concentricity, total run outs, position tolerancing, and gauge design for both soft and hard gauges. (Fall Semester)
Course Outcomes
- Identify and use the common GD & T industry symbols.
- Understand and use fixturing for checking parts.
- Understand and use common gauges for checking parts.
- Identify and use different types of gauging methods in industry.
- Identify proper Datum usage.
- Use precision measuring tools to check GD & T Use a CMM to check GD & T.
This course will cover the use and care of rotary tables, indexing heads, tilting vices, sine bar setup, gear cutting, and line boring utilizing horizontal and vertical mills. The course will also cover various work holding methods, jig and fixture work, location methods, and process planning. (Fall Semester)
Course Outcomes
- Operate horizontal and vertical mills safely.
- Use various types of cutting tools and calculate their rpm and feed rate.
- Describe the various uses of rotary heads and index heads.
- Use dial indicators, edge finders, and sine bars.
- Demonstrate various types of boring operations.
- Demonstrate safe work holding, and jig and fixture work.
This course provides advanced instruction in the setup and operation of the HAAS TM1 mill. Projects will include specialty tooling and automatic machining. Students will gain experience in process and quality control of part production. Other topics include specialty tooling, multi-axis machining, process control, and parts production. (Fall Semester)
Course Outcomes
- Identify and practice safety rules
- Perform advanced machine set using vises and fixturing.
- Demonstrate the use of the advanced program editor on the machine controller.
- Demonstrate the use of the machine controller to adjust feeds/speeds/tool offsets.
- Identify and use insert type cutting tools.
- Produce advanced programs using G code format.
- Demonstrate the use of the IPS system.
- Demonstrate the use of precision measuring tools to check all work.
- Trouble shoot program or machining problems.
This course will cover carbide cutters and tool holders, spindle collets and drawbars, taper attachments, and digital readouts. Students will use advanced tooling attachments. There will be setup and cutting for simple cam, acme, and buttress threads. The course will emphasize that close tolerances are required. (Spring Semester)
Course Outcomes
- Identify and list types of carbide cutters and their uses.
- Demonstrate set up and use of a taper attachment.
- Describe and demonstrate the use of digital readouts.
- Use dial indicators for set up of concentric and eccentric work.
- Cut acme, buttress, and left hand threads.
- Demonstrate boring and bushing.
This course provides advanced instruction in the setup and operation of the HAAS TM1 lathe. Projects will include specialty tooling and automatic machining. Students will gain experience in process and quality control of part production. Other topics include specialty tooling, multi-axis machining, process control, and parts production. (Spring Semester)
Course Outcomes
- Identify and practice safety rules.
- Perform advanced machine set using vises and fixturing.
- Use the advanced program editor on the machine controller.
- Use the machine controller to adjust feeds/speeds/tool offsets.
- Identify and use insert type cutting tools.
- Produce advanced programs using G code format.
- Use the IPS system.
- Use precision measuring tools to check all work.
- Troubleshoot program or machining problems.
This is an advanced course in the study of computer aided manufacturing through the implementation of computer software for the design and creation of machine codes used in operating computer numerical control systems. Topics include 3D component and surface creation, development of advanced tool paths for machining advanced 3D components and surfaces, interface with advanced manufacturing systems with 4 axis or more, as well as Swiss CNC and Mill/Turn systems, simulation of tool paths, and instruction on live tooling synchronization. This course leads to an advanced understanding in design and programming for higher level machine tools. (Fall and Spring Semesters)
Course Outcomes
- Demonstrate advanced concepts and techniques associated with MASTERCAM CAD/CAM or comparable software for 3D wireframe and solids design.
- Demonstrate advanced machining operations performed on CNC machining centers in 4-axis and higher environment, turning centers, Swiss CNC, and Mill/Turn systems.
- Describe the advanced graphics environment of a Computer Assisted Machining Software for 3D surfaces and component design.
- Generate advanced tool paths for surface or complex 3D components using advanced MASTERCAM or comparable CAM software tools.
- Demonstrate concepts and techniques of modifying existing geometric designs using MASTERCAM Computer Assisted Machining or comparable software.
- Demonstrate the use of MASTERCAM Computer Assisted Machining software material and tool library files
- Create advanced or new tool/holder configurations.
- Generate tool paths with existing geometric designs utilizing MASTERCAM Computer Assisted Machining software.
- Describe concepts of live tooling synchronization and scheduling for manufacture of designed components.
- Demonstrate use of simulation tools for validation of toolpaths for creation of designed components.
- Demonstrate use of simulation tools for verification of tool collision avoidance.
This is a course for the study and hands-on operation of advanced machine tools, specifically Swiss CNC or Mill-Turn systems. Topics include setup, "at system" programming, tooling and operation of advanced Swiss or Mill-Turn systems. The course will also emphasize system maintenance and service for these advanced machine tool categories. (Fall and Spring Semesters)
Course Outcomes
- Describe Swiss CNC and Multi-axis system components and general operational theory.
- Demonstrate proper set-up and breakdown of Swiss CNC and Multi-axis systems.
- Describe methods for "at system" modification of machine code.
- Demonstrate proper project set up including work piece holding and tool zeroing.
- Demonstrate how to machine a specified component to defined specifications as designed using advanced CAM tools.
- Describe general maintenance and service for Swiss CNC and Multi-axis systems.
- Identify and describe the components of an on-board tool and work piece probing system.
- Demonstrate the proper use of an on-board tool and work piece probing system.
- Demonstrate remote communication of CNC code from a PC to the CNC controller.
This course offers a supervised, structured learning experience at an approved manufacturing business facility. Students will receive an orientation to some basic duties and tasks performed by a technician, and will be assigned some basic tasks expected of an entry-level employee. Completion of these tasks, under the supervision of an experienced technician, will enhance the student's knowledge of the day-to-day work of a technician in the field. Prior to placement at an internship site, students will attend an internship orientation to learn the application and internship process. (Spring Semester)
Course Outcomes
- Identify at least three potential employers in the manufacturing business.
- Write measureable learning goals and objectives in conjunction with their site supervisor and internship instructor and make progress toward their accomplishment.
- Interact with professionals and successfully perform work-related tasks at the internship site.
- Self-evaluate and gain feedback on job performance.
This course provides opportunities for the student to arrange to complete special projects using knowledge gained in previous coursework. All projects must be approved by the instructor. (Spring Semester)
Course Outcomes
- Identify an appropriate project.
- Produce all necessary paperwork and documentation for the project.
- Synthesize knowledge gained from the program to complete the project.
- Communicate the results in a written or oral report.
Process Plant Technology (PPT)
Industrial systems use the force and power of fluids and gases to perform a multitude of tasks. This course is designed to provide students with the basic understanding of how hydraulics and pneumatics, in an industrial setting, are used to complete tasks from simple to complex. The course will address subjects including hydraulic/pneumatic components, symbols, schematics, design, and mathematics associated with such power systems. (Fall Semester)
Course Outcomes
- Understand a basic fluid power system and identify the components of the system.
- Describe ways hydraulics and pneumatics are integrated into an industrial plant setting.
- Read a fluid power schematic and identify each component in a physical system.
- Understand and demonstrate the calculation of forces applied by a system.
- Understand and describe flow control.
- Demonstrate basic system design.
- Detail the benefits associated with the use of hydraulics and pneumatics in an industrial setting.
This course extends the knowledge base from the introductory course to a more practical setting for the application of fluid power systems. Students will be exposed to more complex elements of hydraulic/pneumatic design. They will become more effective in the installation, adjustment, and troubleshooting of industrial systems. Practical circuits will be created and debugged using hands-on hydraulic/pneumatic equipment. Troubleshooting issues will emphasize systematic strategies instead of trial and error methods. (Spring Semester)
Course Outcomes
- Build and analyze hydraulic circuits.
- Understand and demonstrate hydraulic/pneumatic interfacing.
- Troubleshoot hydraulic and pneumatic circuits for an industrial system.
- Apply control theory to operate a hydraulic/pneumatic system within set parameters for industrial system operation.
- Critique a plant process system that employs hydraulics and pneumatics.
Surveying (SRVY)
An introduction to basic land measurements and forest surveying techniques. Exercises include measuring horizontal, vertical, and slope distances; measuring angles and direction, conducting closed traverses, identifying property boundary location and computation and drafting of field data. (Spring Semester)
Course Outcomes
- Implement basic surveying techniques.
- Incorporate the public land survey system in the field.
- Identify boundary locations.
- Care for and maintain basic surveying instruments.
- Read and draft maps.
- Record and analyze various types of field data.
Instruction and practice in the use of drafting tools, lettering, and line construction. The drafting of surveying related projects such as certificates of survey, topographic maps, easement, and encroachment exhibits. (Fall Semester)
Course Outcomes
- Understand correct letter and line construction standards applicable to drafting surveying-related drawings.
- Utilize drafting machine, scale, and related drafting tools to plot land parcels.
- Interpolate and draft contours from ground elevation shots.
- Draft surveying-related drawings neatly and correctly, such as easement exhibits and certificates of survey.
Instruction and practice in the use of various surveying instruments to determine point locations; measurement of horizontal and vertical angles; chaining and use of EDM; leveling to determine elevations; recording of field notes; statistical analysis of data; use of compass; the relationships between angles and bearings/azimuths. (Fall Semester)
Course Outcomes
- Properly use and care for surveying tools and instruments which include theodolite, level, compass, total station, and other related items.
- Record and reduce survey field notes neatly and correctly.
- Perform basic surveying calculations to determine horizontal and vertical point locations.
- Understand statistical analysis of data and be able to distinguish between errors and mistakes.
- Work in a cooperative, productive manner with other members of a field crew.
A continuation of SRVY 241; additional practice in the measurement of horizontal and zenith angles and distances; sources of random and systematic errors associated with traverses; traverse and coordinate geometry computations using hand calculators; area determination of regular and irregular polygons; calculation and staking of horizontal and vertical curves; site/topographic mapping; state plane coordinates. (Spring Semester)
Course Outcomes
- Complete traverses and level loops in the field using proper techniques.
- Correctly record survey data in field note books and electronic data collectors.
- Perform traverse and coordinate geometry computations using a hand calculator.
- Analyze sources of errors associated with traverses.
- Compute areas of regular and irregular polygons using a hand calculator.
- Calculate and stake out horizontal and vertical curves.
- Understand map projection methods and calculate state plane coordinates.
- Work in a cooperative, productive manner with other members of a field crew.
An introductory course on the fundamentals of the Global Positioning System as it applies to digital mapping and navigation. Instruction and practice in the use of mapping-grade GPS receivers. Analysis of positional accuracy and precision. Course concludes with students selecting and implementing an individual mapping project with final report and class presentation. (Spring Semester)
Course Outcomes
- Describe GPS signals and techniques used for determining positions.
- Discuss GPS positional errors.
- Demonstrate GPS navigation techniques.
- Build appropriate data dictionaries or geodatabases to support attribute data collection.
- Use GPS planning software to identify opportune times for satellite data collection.
- Use proper field techniques for GPS data acquisition.
- Perform differential correction to more accurately map GPS positions.
- Export GPS data into a GIS data format and produce a map.
An introductory course on the fundamentals of the Global Positioning System as it applies to digital mapping and navigation. Instruction and practice in the use of mapping-grade GPS receivers. Analysis of positional accuracy and precision. Course concludes with students selecting and implementing an individual mapping project with final report and class presentation. (Spring Semester)
Course Outcomes
- Describe GPS signals and techniques used for determining positions.
- Discuss GPS positional errors.
- Demonstrate GPS navigation techniques.
- Build appropriate data dictionaries or geodatabases to support attribute data collection.
- Use GPS planning software to identify opportune times for satellite data collection.
- Use proper field techniques for GPS data acquisition.
- Perform differential correction to more accurately map GPS positions.
- Export GPS data into a GIS data format and produce a map.
This course is a review of basic Global Positioning System principles, maintenance and adjustment of equipment, instruction and practice in field and office procedures for collecting and processing survey-grade GPS data, student-designed projects with instructor supervision utilizing both fast static and RTK GPS survey techniques to extend a control network, and mast field and office procedures. (Spring Semester)
Course Outcomes
- Operate resource-grade and survey-grade GPS receivers.
- Explain how to set up acceptable GPS control networks.
- Analyze GPS field data to produce useable coordinates.
This course covers the fundamental components of small unmanned aerial systems (UASs) and how they are used to produce high resolution, spatially accurate, planimetric maps, and 3-D models of the terrain. (Fall Semester)
Course Outcomes
- Summarize the history and evolution of Unmanned Aerial Systems (UASs) including the current FAA regulations for commercial use.
- Recognize and recommend potential applications of the UAS for GIS operations.
- Assess commercially available UAS and its suitability for the job.
- Assess commercially available data processing software and its suitability for the job.
- Summarize the fundamentals of onboard GPS/GNSS and inertial measurements, and their role in airborne navigation and control for UASs.
- Summarize the fundamental concepts of photogrammetry, multispectral sensing, and Light Detection and Ranging (LiDAR) as it relates to UASs.
- Design and implement a UAS-based aerial imagery flight mission and operation.
- Produce and use geospatial products such as orthophotos and digital terrain models.
Use of personal computers and associated software to solve typical surveying problems: traverse calculations; rotation and translation of coordinates; intersection calculations; area cutoff calculations; subdivision and road right-of-way design. (Spring Semester)
Course Outcomes
- Generate coordinates given data via field notes or other drawing.
- Enter traverse data, analyze for mistakes, and perform appropriate error adjustments.
- Compute areas, intersections of lines and curves, and translation/rotation of coordinates.
- Design basic subdivisions and road rights-of-way.
A study of the United States Public Land Survey System. Emphasis on the legal principles of boundary location and the retracement of the rectangular survey system. Subdivision of sections. Corner search and remonumentation. Determination of directions using solar observation. (Spring Semester)
Course Outcomes
- Understand the history and development of the Public Land Survey System.
- Read and understand field notes of the original GLO surveyors.
- Logically search for original field evidence and appreciate its legal significance.
- Perform proper section subdivision calculations.
- Correctly remonument an obliterated original corner.
- Understand the general concepts of determining direction using celestial observations.
A study of selected state laws and regulations that pertain to the surveying profession; laws that affect the surveying and division of lands in Montana; layout and design of subdivisions. (Spring Semester)
Course Outcomes
- Identify and differentiate selected laws and rules applicable to the surveying profession.
- Explain what is required to get certificates of survey and subdivision plats filed.
- Correctly and sufficiently fill out submittals required by the health department.
- Design subdivisions from topographical maps.
Introduction to the use of AutoCAD to generate drawings associated with the surveying profession such as certificates of survey, plan/profile drawings, and preliminary subdivision plats. Use of DXF files. Digitizing of existing drawings into an Auto-CAD drawing. (Fall Semester)
Course Outcomes
- Understand and execute relevant AutoCAD commands in a timely manner.
- Using given information, draft a certificate of survey which is technically and legally correct and follows accepted drafting standards.
- Import mapping survey data, create appropriate contours, and draft a site map which follows accepted drafting standards.
- Draft a technically correct plan/profile sheet using given survey data and digital imagery.
- Draft other surveying/engineering related drawings following accepted drafting standards.
Legal principles associated with locating boundaries: simultaneously versus sequentially created boundaries; deeds and other legal instruments; easements; research and evidence; use of county courthouse records; law library research with in-class presentation of relevant cases; writing and interpretation of legal descriptions; professional ethics and business practices; retracing/surveying boundaries with total stations; use of data collectors for mapping purposes. (Fall Semester)
Course Outcomes
- Apply legal principles to determine retraced boundary locations, in both written words and calculations.
- Research documenting evidence from county, state, and other resources for use in locating property boundaries.
- Use total stations, data collectors, computers, hand calculators, and other related equipment and software efficiently to gather and process survey field data.
- Work in a cooperative, productive manner with other members of a field crew.
- Research and present relevant court cases from law library sources.
- Understand ethical practices in performing surveys and running a surveying business.
More legal principles associated with locating boundaries: additional writing and interpretation of legal descriptions; riparian boundaries and related topics; adverse possession and prescription; road law; advanced PLSS case studies; emphasis on case law research with written reports and oral presentations; professional ethics and business practices. (Spring Semester)
Course Outcomes
- Operate resource-grade and survey-grade GPS receivers.
- Explain how to set up acceptable GPS control networks.
- Analyze GPS field data to produce useable coordinates.
Instruction and practice in basic road design techniques: review of horizontal and vertical curve calculations; spiral curves; P-line staking; earthwork and mass diagram calculations; slope staking. (Spring Semester)
Course Outcomes
- Perform field work associated with basic road design and construction.
- Calculate and stake out horizontal, vertical, and spiral curves.
- Perform office work associated with basic road design to include reducing notes, plotting X-sections, calculating areas and volumes, and preparing plan/profile/mass diagram drawings.
The theory and application of photo and electro-optical remote sensing for mapping resources and developing information systems. (Spring Semester)
Course Outcomes
- Understand the use of conventional aerial photography as a surveying resource tool.
- Understand principals of photo-geometry.
- Understand theory of electro-optical remote sensing with special attention to geographical information systems.
Computer maintenance procedures typically encountered in a surveying office environment including installation and upgrading of hardware and software. Installation and configuration of plotters, digitizer boards and GPS stations is also covered. (Spring Semester)
Course Outcomes
- Load and debug typical surveying software.
- Use internet resources to obtain and install software upgrades.
- Add and configure hardware typically used in the surveying profession, including, Plotters, Digitizers, Modems, Digital Cameras and Printers.
- Perform normal computer maintenance.
Introduction to the basic concepts and techniques of computerized spatial data management and analysis systems with application to natural resource/surveying assessment. (Fall Semester)
Course Outcomes
- Identify common GIS software and digital mapping concepts.
- Identify and import digital data input, from maps, aerial photos, satellites, surveys, and other sources.
- Understand basic database techniques of data storage, retrieval, and query.
- Conduct data transformation, analysis, and modeling, including spatial statistics.
- Produce data reporting, such as maps, reports, and plans.
Student designed project with staff supervision to extend GIS and remote sensing knowledge and experience. Students will select a project within their field of interest and design/implement a GIS for the project. Some opportunities exist for internships with local agencies. This course may be repeated for a total of four credits. Students receiving financial aid or veteran benefits should check with the Financial Aid Office before repeating this course. (Fall and Spring Semesters)
Course Outcomes
- Identify the steps necessary to design and implement a GIS.
- Identify the sources of GIS database information.
- Understand the steps necessary to rectify existing GIS data.
- Produce a completed GIS project report including statistics and digital maps.
This course consists of undergraduate research under the supervision of a full-time faculty member. This course may be repeated for a total of ten credits. Students receiving financial aid or veteran's benefits should check with the Financial Aid Office before repeating the course. (Intermittently)
Course Outcomes
- Understand the principles of scientific investigation.
- Demonstrate appropriate use of sources of information in electronic and print formats.
- Develop an appropriate research question and/or hypothesis.
- Conduct a literature review or laboratory/field/theoretical study on a topic in surveying.
- Communicate an understanding of the topic investigated in written and/or oral form.
On-the-job training under the supervision of a registered professional surveyor. A minimum of 120 hours of work is required as well as a daily diary detailing work performed. (Intermittently)
Course Outcomes
- Obtain actual work experience in the surveying profession.
Welding (WLDG)
This course is an introduction to welding theory.The fundamentals of welding equipment used in oxyacetylene, shielded metal acr, gas metal arc, gas tungsten arc, including welding and cutting safety.Basic metallurgy and welding process theory will be incorporated.Some computer training is included. (Fall Semester)
Course Outcomes
- Describe how to safely and correctly perform arc welding and cutting procedures, including protecting against shock.
- Describe how to wear protective gear and clothing to protect eyes and skin.
- Detail the proper use of arc and TIG machines.
- Detail the proper weld settings for various materials.
- Describe all positions of welding.
- Describe welding with FCAW dual shield wire.
- Detail the effects that welding has on metal properties.
- Correct or minimize the effects that welding has on metal being welded.
- Describe the process of hardening, annealing, and tempering of metals, especially steel.
- Utilize word processing and spreadsheets.
Students will be introduced to the various types of welding processes and equipment used in the industry. Students will learn about personal protection and safety while operating equipment. The course covers the theory of oxy-fuel cutting, welding and brazing, shielded metal arc welding, gas metal arc welding and gas tungsten arc welding. Weld joint geometry, welding symbols and filler metals will also be covered. (Fall Semester)
Course Outcomes
- Demonstrate the proper use of welder PPE.
- Demonstrate safe operation and work practices of weld machinery and tools.
- Demonstrate correct usage, and proficiency when performing oxy-fuel cutting procedures.
- Cut carbon steel with various processes.
- Demonstrate an understanding of the characteristics of pressurized gases.
- Assemble welding equipment properly.
This is an introductory course presenting the safety related to welder PPE (personal protective equipment), weld shop machinery, tool safety, and safe work practices for the welder. Topics include oxy-acetylene safety, equipment set up, operation, practice cutting jobs and brazing; shielded metal arc welding including basic electricity for welders, proper electrode identification and use, types of welds and joint configurations, weld measurement, inspection, practice jobs, destructive tests, and written exams. (All Semesters)
Course Outcomes
- Demonstrate the proper use of welder PPE.
- Demonstrate safe operation and work practices of weld shop machinery and tools.
- Demonstrate the safe set-up and operation of oxy-acetylene equipment.
- Perform basic cutting operations to include; straight line, bevel and odd shapes.
- Perform cutting assignment as per supplied drawing.
- Perform brazing on tee and groove joints in the flat position.
- Demonstrate proper set-up of various Shielded Metal Arc Welding power sources.
- Perform welding on low carbon steel plate using various electrodes to include: stringer beads, weave beads, outside corner joints, edge joints, lap, tee and V groove w/ backing joint in various positions.
- Complete destructive tests on a tee joint.
- Complete a V- groove w/backing joint test in the 1G position, limited thickness to AWS D1.1 standards.
This course presents an introduction to industrial blueprints used in the welding industry. Emphasis will be placed on terminology, weld symbols, weld specifications, dimensions, industry and AWS standards. The course also includes interpretation of plans and drawings used by industry in field applications. (All Semesters)
Course Outcomes
- Understand all lines, views, title blocks, material lists, specific and general notes, revisions within print. Understand how a blue print is put together.
- Process view point information from a three view (orthographic) print to an isometric view and back to three view.
- Hand sketch complex orthographic and isometric drawings.
- Read and understand a variety of blueprints based on different industries and their terminologies.
- Describe welding and nondestructive test symbols and have a complete understanding of a symbols arrow.
This introductory course presents the care and use related to gas metal arc welding.The course presents various techniques of welding mild and medium in flat, horizontal, vertical, and overhead positions.The mechanical properties of metals and types of joints are discussed in relation to GMAW techniques. (All Semesters)
Course Outcomes
- Demonstrate safety, correct usage, and proficiency when performing gas metal arc welding.
- Protect eyes and exposed skin from ultraviolet light when arc welding or cutting.
- Understand the importance of protective gear and clothing to prevent burn hazards while welding or cutting.
- Properly set up equipment related to GMAW machines.
- Troubleshoot equipment and process problems associated with GMAW.
- Use proper settings for materials being welded.
- Demonstrate an understanding of welding basics with GMAW.
- Demonstrate an understanding of welds in all positions with GMAW welders.
This class provides welders the opportunity to practice and apply using flux cored arc welding. The training will include theory of flux core arc welding, installation, set-up, and maintenance of equipment and the various shielding gas mixtures used in gas metal arc welding.This course may be repeated for a total of eight credits. Students receiving financial aid or veteran's benefits should check with the Financial Aid Office before repeating this course. (Fall and Spring Semesters)
Course Outcomes
- Demonstrate safety, correct usage, and proficiency when using flux cored arc welding.
- Protect eyes and exposed skin from ultraviolet light when welding or cutting.
- Properly set up welding machings and use proper settings for materials being welded.
- Choose the proper wire or process for a specific application from the number code on the spool of wireor material being welded.
- Proficiently weld in all positions.
This course is a study of Gas TungstenArc Welding. Students will usevarious materials in various positions to weld both ferrous and non-ferrous metals.This course may be repeated for a total of 16 credits. Students receiving financial aid or veteran's benefits should check with the Financial Aid Office before repeating this class. (All Semesters)
Course Outcomes
- Demonstrate safety, correct usage, and proficiency when performing arc welding/cutting procedures.
- Protect against shock hazards when arc welding or cutting.
- Protect eyes and exposed skin from ultraviolet light when arc welding or cutting.
- Wear protective gear and clothing to prevent burn hazards while welding or cutting.
- Be aware of the surroundings before welding or cutting.
- Demonstrate an understanding of GTAW machines.
- Demonstrate an understanding of proper settings for materials being welded.
- Identify the material to be welded.
- Demonstrate welds in all positions with TIG machines.
- Demonstrate welding on mild to medium steel.
- Demonstrate welding to AWS D1.1 Structural Steel Code Standards.
The Gas Tungsten Arc Welding (TIG) class is an introductory course designed to teach students about arc welding safety, welding rod functions, and proper welding techniques. Gas Tungsten Arc Welding (GTAW) is a specialized sector of welding used in automotive and alloy fabrication. Students will be instructed in a variety of ferrous and nonferrous metal welding using the GTAW process. (Spring Semester)
Course Outcomes
- Explain and apply OSHA safety standards utilized in the welding environment.
- Demonstrate safe and appropriate use of hand and power tools related to welding.
- Properly set up various machines to perform GTAW welding, the shielding gasses and filler metal designations, and their uses.
- Identify which current to select for each process and how it affects the weld deposit and base metals.
- Demonstrate proficiency in welding GTAW in various positions.
This course covers basic fabrication techniques as they relate to product manufacturing, maintenance and repair. Topics presented include bending, forming, shearing, punching operations. Emphasis is placed on welding with the FCAW (Dual Shield) method.This course also covers thermal torch cutting (i.e. hand held plasma and oxy-fuel). Students will be able to perform proficiency within these cutting methods and describe the pros and cons of each method. (Fall Semester)
Course Outcomes
- Demonstrate knowledge and use of weld symbols and blueprints.
- Describe how safety plays a key role in the fabrication environment and to be aware of occupational hazards.
- Demonstrate the ability to safely operate basic fab shop tools (i.e.: shears, brakes, punches).
- Properly set up and demonstrate the use of both manual oxy-fuel and plasma torches.
- Apply basic layout and fitment of steel members.
This course builds on the previous fabrication course by reinforcing equipment use and welding capabilities. Assigned welding projects are incorporated into the class. This course requires students to create complete bluebrints of the project chosen. Equipment use and welding skills learned from pre-requisite courses will be utilized for this course. (Spring Semester).
Course Outcomes
- Safely work around others while maintaining a clean and tidy work area.
- Design, draw, and fabricate a designated steel project.
- Apply proper shop Welding Procedure Specifications (WPS's).
- Demonstrate use of measurement in layout and design.
- Demonstrate knowledge and use of weld symbols and blueprints.
- Use both FCAW (Dual Shield) and GMAW welding methods.
- Use fabrication measuring tools according to blueprint dimensions.
- Operate shears, punches, brakes, and other basic machine tools safely and effectively.
- Layout and fit projects according to prints and verbal instructions.
- Identify and explain the proper ways to keep assembly plum, level, and square until final welding is complete.
This course provides welders the opportunity to prepare for, practice, and complete the AWSNational Welding Certificate exam to AWS D1.1 code. The training will include flat,horizontal, vertical, and overhead positions of carbon steel. Emphasis is placed on rod selection forvarious metals, techniques, and exam requirements. Welder testing protocol, WPS review, testmaterial preparation, weld inspection, and destructive testing will be covered. This course may be repeated for a total of nine credits. Students receiving financial aid or veteran's benefits should check with the Financial Aid Office before repeating this class. (Fall and Spring Semesters)
Course Outcomes
- Explain and apply OSHA safety standards utilized in the welding environment.
- Demonstrate safe and appropriate use of hand and power tools related to
- welding.
- Demonstrate safe and proficient use of oxy-acetylene equipment.
- Demonstrate proficiency in welding SMAW in desired position.
- Explain and apply AWS Welder Qualification Codes and Specifications.
- Complete AWS Welder Qualification Test in desired position to Dl.1 standards.
Students will be trained on the use of the Hobart SMAW curriculum and how to apply it in the classroom. Interpretation of the AWS D1.1 Structural Code as it pertains to welder testing and qualification, safety and personal PPE, Oxy-fuel equipment set-up and safety, electrode identification and use, and power source set-up and use will be covered. Lab time will include individual skill development with E6010, E6011, E6013, E7024, E7018 electrodes; oxy-fuel set-up and cutting; weld qualification coupon prep; welding; cutting; bending; and inspection. (Summer Semester)
Course Outcomes
- Understand how to use and apply the Hobart SMAW curriculum.
- Apply safety standards set forth by AWS into the classroom.
- Apply AWS D1.1 code book standards to qualification testing.
- Safely set-up and use Oxy-Fuel cutting equipment.
- Set up various welding power sources for the process being used.
- Utilize proper PPE for students in the classroom.
- Demonstrate proper technique when using the various electrodes required in the Hobart curriculum.
- Perform qualification testing and inspection as per the AWS D1.1 Structural Code.
This course is an introduction to pipe welding using the shielded metal arc welding process. The student is instructed on electrode selection, joint and equipment setup. All pipe welding positions will be presented along with the various welding processes employed in pipe welding. (Fall and Spring Semesters)
Course Outcomes
- Safely demonstrate layout/fit-up and proficiency when arc welding/cutting.
- Compare and contrast welded pipe versus bolted connections.
- Explain the theory, operation, set up, and troubleshooting of an electric arc machine.
- Select appropriate machine settings for materials to be welded.
- Understand rod and process for a specific application from the number code on the rod or material being welded.
- Demonstrate a pipe weld in all pipe positions: 1G, 2G, 5G, & 6G.
- Explain proper pipe joint setup, angle, and landing.
- Demonstrate proper E-6010 root with E-7018 cover pass technique.
- Weld to AWS D1.1 Structural Steel Code Standards.
- Weld to AWS Bridge Code Standards.
- Weld to API and ASME Pipe Code Standards.
- Explain and demonstrate how to cut weld test coupons from a pipe joint for weld testing.
This is an advanced fabrication course that covers basic project management, including material and labor bidding and time management. Projects will be instructor driven and students are responsible for the basic design, along with maintaining a project package. By the end of this course, students will have a greater understanding of projects costs and management. (Fall Semester)
Course Outcomes
- Safely and properly operate the fabrication equipment.
- Design, read, and interpret fabrication blueprints.
- Demonstrate advanced welding techniques in SMAW, GMAW, FCAW, and GTAW.
- Estimate type, quantity, and cost of materials.
- Develop and schedule the sequence to complete an advanced fabrication project.
This course offers advanced welding techniques that include beam coping and splicing. Welding procedure specifications (WPS's) and how they are created will be covered. Projects from WLDG 220will be utilized for this course. Welder qualification tests will be given using the flux core arc (FCAW Dual Shield) method in both horizontal and vertical upward positions (2G and 3G unlimited thickness). (Spring Semester)
Course Outcomes
- Demonstrate skills required to design, layout, and fabricate a project.
- Select the proper welding process to produce the fabrication project.
- Produce blueprints with proper weld symbols and cost estimation.
- Safely operate all of the fabrication and welding equipment required to complete a project.
- Demonstrate required skills in joint fitting that are necessary to reduce distortion during final assembly.
This course is an advanced study of SMAW, GMAW, FCAW, and GTAW including electrode selection, equipment setup, and shop safety. This course will build upon the foundationsestablished in previous courses.Students will build skills in order to complete a qualification test. (Fall Semester)
Course Outcomes
- Demonstrate safety, correct usage, and proficiency when performing welding/cutting procedures.
- Demonstrate safe and appropriate use of hand tools related to welding.
- Demonstrate theory, operation, set up, and troubleshooting of weldingmachines.
- Apply safe practices and proficient use of oxyfuel cutting.
- Demonstrate proficiency in welding SMAW, GMAW, FCAW, GTAW in desired position.
- Design and demonstrate plumbing, leveling, squaring, and fabricating test pipes and joint plates.
- Explain and apply AWS Welder Qualification Codes and Specifications.
- Complete AWS Welder Qualification Test in desired position.