General Course Descriptions - Houston Community College System

poFt 1325 Business MAtH And
MACHine AppliCAtions
Credit: 3 (3 lecture)
Skill development in the use of electronic calculators
and business mathematical functions . Emphasis on
business problem-solving skills using spreadsheet
software and/or electronic calculator/keyboard .
poFt 1329 KeyBoArding And
doCuMent ForMAtting
Credit: 3 (2 lecture, 3 lab)
Skill development in the operation of the keyboard
by touch, applying proper keyboarding techniques .
Emphasis on development of acceptable speed and
accuracy levels and formatting basic documents .
poFt 1345 sHortHAnd/
notetAKing
Credit: 3 (2 lecture, 3 lab)
An introduction to shorthand/notetaking principles .
Mastery of accurate reading and writing of notes to
produce mailable documents from dictation .
poFt 1380 CooperAtiVe
eduCAtion i– AdMinistrAtiVe
AssistAnt And seCretAriAl
serViCes, generAl
prerequisite: Completion of 12 semester
hours and department Approval
Credit: 3 (1 lecture/seminar and 20 hours a
week employment)
Career related activities encountered in the student’s
area of specialization are offered through a cooperative
agreement between the college, employer, and
student . Under supervision of the college and the
employer, the student combines classroom learning
with work experience . Directly related to a technical
discipline, specific learning objectives guide the student
through the paid work experience . This course may be
repeated if topics and learning outcomes vary .
poFt 1392 speCiAl topiCs in
AdMinistrAtiVe AssistAnt
- introduCtion to oFFiCe
teCHnology
Credit: 3 (3 lecture)
Topics address recently identified current events,
skills, knowledge, and/or attitudes and behaviors
pertinent to the technology or occupation and relevant
to the professional development of the student . An
introduction to present and future resources used
to facilitate handling of office information . Study of
equipment, applications, procedures, terminology
and environmental factors affecting productivity and
career paths .
poFt 2301 doCuMent
ForMAtting And sKill Building
prerequisite: poFt 1329
Credit 3 (2 lecture, 3 lab)
A continuation of keyboarding skills in document
formatting, speed, and accuracy . Emphasis on
proofreading, editing, following instructions, and keying
documents from various copy .
poFt 2331 AdMinistrAtiVe
systeMs
prerequisite: poFt 1329
Credit: 3 (2 lecture, 3 lab)
Experience in project management and office
procedures utilizing integration of previously learned
skills .
poFt 2359 reCords And
inForMAtion MAnAgeMent iii
Credit: 3 (2 lecture, 3 lab)
Study of advanced records and information
management systems and applications . Includes
database software and systems evaluation, integration
of records and information management technologies,
and advanced case studies . Student will recommend
database software and systems, analyze current
records and information management operations and
propose applications appropriate for an organization,
and use a problem-solving approach to evaluate
records and information management systems and
determine applicable management strategies using
database software .
poFt 2380 CooperAtiVe
eduCAtion ii– AdMinistrAtiVe
AssistAnt And seCretAriAl
serViCes, generAl
prerequisite: poFt 1380 and department
Approval
Credit: 3 (1 lecture/seminar and 20 hours a
week employment)
An experience external to the college for an advanced
student in a specialized field involving a written
agreement between the educational institution and a
business or industry . Mentored and supervised by a
workplace employee, the student achieves objectives
that are developed and documented by the college
and that are directly related to specific occupational
outcomes . This may be a paid or unpaid experience .
This course may be repeated if topics and learning
outcomes vary .
pstr 1301 FundAMentAls oF
BAKing
Credit: 3 (2 lecture, 4 lab)
Fundamentals of baking including dough, quick
breads, pies, cakes, cookies, tarts, and doughnuts .
Instruction in flours, fillings, and ingredients . Topics
include baking terminology, tool and equipment use,
formula conversions, functions of ingredients, and the
evaluation of baked products .
pstr 1305 BreAds And rolls
Credit: 3 (2 lecture, 4 lab)
Concentration on fundamentals of chemically- and
yeast-raised breads and rolls . Instruction on commercial
preparation of a wide variety of products .
pstr 1306 CAKe deCorAting i
Credit: 3 (2 lecture, 3 lab)
A course in decoration of specialized and seasonal
products .
pstr 1310 pies, tArts, teACAKes
And CooKies
Credit: 3 (2 lecture, 4 lab)
Focus on preparation of American- and European-style
pie and tart fillings and dough, cookies, teacakes,
custard and batters . Instruction in finishing and
presentation techniques .
pstr 1312 lAMinAted dougH,
pAte A CHoux And donuts
Credit: 3 (2 lecture, 4 lab)
Focus on preparation of laminated doughs to include
puff pastry, croissant, and Danish and a variety of pate
a choux (eclair paste) products and donuts . Fillings
and finishing techniques included .
Course desCriptions
289
pstr 1340 plAted desserts
Credit: 3 (2 lecture, 4 lab)
Preparation and service of hot and cold desserts with a
focus on individual desserts, a la minute preparations,
and numerous components within one preparation .
Emphasis on station organization, timing, and service
coordination for restaurant dessert production .
pstr 1364 prACtiCuM - BAKing
And pAstry Arts/BAKer/pAstry
CHeF
prerequisite: department Approval
Credit: 3 (21 lab)
Practical, general workplace training supported by
an individualized learning plan developed by the
employer, college, and student .
pstr 1381 CooperAtiVe
eduCAtion - BAKing And pAstry
Arts/BAKer/pAstry CHeF
prerequisite: department Approval
Credit: 3 (1 lecture, 20 lab)
Career-related activities encountered in the student’s
area of specialization offered through an individualized
agreement among the college, employer, and student .
Under the supervision of the college and the employer,
the student combines classroom learning with work
experience . Includes a lecture component .
pstr 1391 speCiAl topiCs
Credit: 3 (2 lecture, 4 lab)
Topics address recently identified current events, skills,
knowledge's, and/or attitudes and behaviors pertinent
to the technology or occupation and relevant to the
professional development of the student . This course
was designed to be repeated multiple times to improve
student proficiency .
pstr 2301 CHoColAtes And
ConFeCtions
Credit: 3 (2 lecture, 4 lab)
Production and decoration of traditional truffles,
marzipan, molded and hand-dipped chocolate,
caramels, nougats, and pate de fruit .
pstr 2307 CAKe deCorAting ii
prerequisite: pstr 1306
Credit: 3 (2 lecture, 3 lab)
A course in decoration of specialized and seasonal
products .
pstr 2331 AdVAnCed pAstry
sHop
Credit: 3 (2 lecture, 4 lab)
A study of classical desserts, French and international
pastries, hot and cold desserts, ice creams and
ices, chocolate work, and decorations . Emphasis on
advanced techniques .
pstr 2350 Wedding CAKes
Credit: 3 (2 lecture, 4 lab)
Skills, concepts, and techniques for preparing wedding
cakes . Includes marzipan, plastic chocolate-rolled
fondant, chocolate garnish, flower making, and royal
icing piping work .