Download File - Los Angeles Harbor College
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Fundamentals, OSI models and TCP/IP, Installations,<br />
Network Administration, Security, Troubleshooting, Fault<br />
Tolerance and Recovery.<br />
80 - INTRODUCTION TO SERVER+ (4 UNITS)<br />
RPT 3<br />
This course introduces the Network Server fundamentals<br />
outlined by COMPTIA in order to prepare students to<br />
become SERVER + Certified. Topics include advanced<br />
PC hardware SCSI, RAID, multiple CPUs, and I/O<br />
subsystems. Activities and complex problems involved<br />
in server configuration, maintenance and repair are<br />
emphasized.<br />
81 - INTRODUCTION TO FIBER OPTICS<br />
(1 UNIT) RPT 3<br />
Prerequisite: Completion of Electronics 081 with a grade of “C” or<br />
better.<br />
This course provides students with advanced laboratory<br />
experiences in fiber optic technology. Topics included<br />
are: fiber optic connections and patch panels, splicing<br />
techniques, OTDR testing and measurements, techniques<br />
and procedures for fiber optic cabling termination,<br />
troubleshooting and documentation for fiber optic systems.<br />
A “hands-on” laboratory emphasizing correct fiber optic<br />
fabrication techniques and test equipment use, common in<br />
the computer and telecommunications industry.<br />
185 - DIRECTED STUDY - COMPUTER<br />
TECHNOLOGY (1 UNIT) RPT 2 CSU<br />
Prerequisite: Previous or concurrent enrollment in a Computer<br />
Technology course.<br />
Under the supervision of an assigned instructor, this course<br />
provides students the opportunity to pursue directed study<br />
activities in computer technology on a contract basis.<br />
285 - DIRECTED STUDY - COMPUTER<br />
TECHNOLOGY (2 UNITS) CSU<br />
Prerequisite: Previous or concurrent enrollment in a Computer<br />
Technology course.<br />
This course permits students to pursue directed study<br />
activities in computer technology, on a contract basis,<br />
under the supervision of the assigned instructor.<br />
385 - DIRECTED STUDY - COMPUTER<br />
TECHNOLOGY (3 UNITS) CSU<br />
Prerequisite: Previous or concurrent enrollment in a Computer<br />
Technology course.<br />
This course permits students to pursue directed study<br />
activities in computer technology, on a contract basis,<br />
under the supervision of the assigned instructor.<br />
CULINARY ARTS<br />
113 - CULINARY SKILLS I (3 UNITS) CSU - RPT 3<br />
This course covers career opportunities in the culinary<br />
fields, world cultures and food trends, kitchen organization,<br />
sanitation and safety, nutrition, basic knife techniques,<br />
basic culinary terminology, ingredient function, product<br />
identification, and the theory of food preparation and<br />
production.<br />
114 - AROMATICS (2 UNITS) CSU - RPT 3<br />
The course presents an in-depth study of the history and<br />
purposes of herbs and spices in the context of world flavor<br />
profiles. Emphasis is on developing a sense of taste for<br />
herbs, spices, blends and condiments, and determining<br />
when and how much to use.<br />
115 - FOOD FABRICATION (2 UNITS) CSU - RPT 3<br />
In this course students will learn how to fabricate meats,<br />
game, fish, shellfish, and poultry into portion-size cuts.<br />
Emphasis is on hotel and restaurant cuts, quality and yield<br />
grading, and costing the fabricated cuts.<br />
116 - PRODUCT IDENTIFICATION &<br />
PURCHASING (2 UNITS) CSU - RPT 3<br />
In this course, students focus primarily on meats, fish,<br />
poultry, vegetables, fruits, herbs, spices, groceries, dairy,<br />
paper and other products; learn how to recognize foods by<br />
their appearance, smell, texture and taste; cover purchasing<br />
cycle and quality and quantity control. This course fulfills<br />
NRAEF ManageFirst Certification in Menu Planning and<br />
Nutrition.<br />
117 - FOOD SANITIATION (3 UNITS) CSU - RPT 3<br />
This course introduces students to food and environmental<br />
sanitation and safety in the food production area. Focus<br />
on food-borne illnesses; origins, food handling, receiving<br />
and storage practices, pest management and other safety<br />
procedures in the food service industry. This course fulfills<br />
ServSafe Certification requirements to sit for ServSafe<br />
exam.<br />
123 – CULINARY SKILLS II (3 UNITS) - RPT 3<br />
This course reinforces knowledge, skills and techniques<br />
of basic cooking. Vegetable, starch, stock, soup and sauce<br />
cookery are investigated and produced. This course will<br />
also develop skills and techniques used in preparing,<br />
plating, and serving main course dishes.<br />
128 * Course Descriptions <strong>Los</strong> <strong>Angeles</strong> <strong>Harbor</strong> <strong>College</strong>
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