Fundamentals of commercial food preparation for the hospitality industry. Skills for handling professional kitchen tools and equipment through practical application. Preparation of various hot and cold savory dishes and various baked goods. Practice of food sanitation, safety techniques, organizational skills, and kitchen mathematics and terminology. This course is the laboratory component for CAHS 10N.

Fundamentals of commercial food preparation for the hospitality industry. Concepts for handling professional kitchen tools and equipment, food sanitation, safety, kitchen mathematics and terminology. Theory of the preparation of various hot and cold savory dishes and various baked goods. This course is the lecture component for CAHS 10NL.

HVAC (Heating, Ventilation & Air Conditioning) and piping system design using parametric application software such as AutoDesk's Revit-MEP . Introduction to computer generated documents to specify HVAC and piping systems layout and details. HVAC and process pipe industry drawing standards. Mechanical design including determination of equipment sizes.

Building Information Modeling (BIM) - The essential features and functionality of Autodesk Revit structural tools from building and schematic design through construction documentation. Topics include 3D modeling, steel and concrete detail design for fabrication, parametric building design, scheduling for materials and quantity takeoff.

Introduction to Computer Aided Drafting (CAD) hardware and software operations and their applications in drafting; basic shape description, display, editing, dimensioning and plotting.

Introduction to engineering and technical drawing techniques, the systems of drawings and their applications in design, and the basic shape description of products. Technical sketching; dimensioning; sections and applications of orthographic projection standards in technical documents.

Advanced AutoCAD techniques including 3D modeling and rendering, customization, external references, and data linking and management.

Introduction to kitchen basics, including equipment use, safety, and sanitation. In addition, this course focuses on culinary fundamentals such as knife skills, classic cooking methods and preparation, vocabulary, and basic kitchen math.

In-depth coverage of current recombinant DNA methods and concepts of modern genomics. Emphasis on laboratory work using techniques such as culture of bacteria, DNA and RNA purification, plasmid DNA construction, cDNA synthesis, real-time PCR, and use of software tools to analyze DNA sequences.

Concepts, techniques and applications of mathematics and elementary algebra emphasizing applications to practical problems in biotechnology and chemistry. Use of traditional problem solving methods and interactive group activities.