Introduction to the selection, applicability, and purpose of the different documents used in the Engineering and Construction Project Management Process. Theoretical concepts and practical applications including pre-construction, meetings, submittals, site visits, observations, inspections, quality assurance, and quality control.
Overview of Building Industry projects and lessons learned. Provides more real-life experiences about professional roles, skills and responsibilities, career opportunities, and higher education pathways.
Introduction to laws, regulations, standards, curriculum, policies, and procedures related to health, safety, and nutrition for all children. Components that ensure physical health, mental health, and safety for children and staff and the importance of collaboration with families and health professionals. Focus on integrating concepts into planning and program development.
Overview of the Classroom Assessment Scoring System (CLASS) with an emphasis on the importance of adult-child interactions for development and learning outcomes, the analysis of classroom practice, and the use of the scoring instrument.
Focus on food service operations such as management, cost control for cafeterias and quick service business models. A key component of the course is intensive hands-on training in the two college food service outlets: the cafeteria and quick service outlets.
Focus on front-of-house restaurant operations and dining service, management and equity issues, restaurant trends, and cost controls. A key component of the course is intensive hands-on training in our fine dining restaurant.
Pastry and baking production skills through extensive hands-on practice complemented by a combination of lectures and demonstrations. Working in a professional kitchen environment at City College, students prepare an impressive and varied assortment of breads, breakfast pastries, cookies, cakes, pies, tarts and fine-dining plated desserts, honing organizational skills, accuracy, and speed while adhering to sanitation and safety protocols.
Introductory commercial food preparation for professional kitchens through a combination of extensive hands-on practice, lecture and demonstrations. Focus on preparation of multicultural breakfast foods, salads, and sandwiches while taking into account sanitation, sustainability, waste reduction, and seasonality.
Extension of CAD-based graphics into 3-dimensional parametric modeling, realistic rendering, animation of assemblies, and exploded views. Introduction to a 3D parametric modeling software such as SOLIDWORKS?. Create a computer-generated physical 3D model using a state-of-the-art 3D printer.
An introduction to Autodesk's Revit? software for various platforms, including mechanical, electrical and plumbing (MEP) systems, structural engineering, architectural design, and engineering construction industry. Students are introduced to basic concepts of 2D and 3D modeling to generate building plans, sections, elevations, details and 3D views. Students learn to utilize Building Information Modeling (BIM) tools.