This course introduces the methods and applications of Statistical Process Control (SPC) used in manufacturing operations. Emphasis will be placed upon the concepts of central tendency, variation and normal distribution of data. The development, application, and interpretation of variable and attribute control charts will be the main focus of this course.

The student will develop the knowledge and skills to operate in today's heavy duty vehicle repair facility. Shop safety, hazardous material handling, hand tool identification and tool and personal safety will be emphasized. Skills development will be stress in the areas of precision measurement instrument usage, basic mechanical skills, and basic wiring skills learn the basic skills. Additionally, the course will include instruction on use of electronic information services, hard copy shop manuals and Wisconsin automotive practice regulations (ATCP132.)

In this course, learners examine cold food preparation techniques. They explore the principles of curing, pickling, and sausage-making, and they prepare and creatively present a variety of salads and dressings, condiments, hors d'oeuvres, and cheeses. Learners examine the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the effective design and presentation of cold foods and to produce a cold food display and present it creatively.

This course will develop the basic knowledge and skills required to troubleshoot, repair and maintain basic electrical/electronic systems that are utilized on today's heavy duty vehicles. Emphasis will be placed on the Direct Current (DC) fundamentals and vehicle charging and starting systems. This course will help the student prepare for ASE certification.

A study of sanitary conditions and the methods used in applying the measure effectively. Includes organisms responsible for food contamination, spoilage, and the diseases transmitted by food. Personal health habits necessary for food service personnel and the laws regarding sanitary practices are interpreted.

In this course, learners explore the basic scientific principles of protein preparation and enhance their knife skills. They examine the preparation of meats, poultry, fish, shellfish, and eggs, and prepare basic foods. Learners continue to explore the relationship between planning and organization and work techniques, while growing their confidence. Upon completion of the course, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.

In this course, learners examine advanced baking techniques. They develop enhanced skills required to produce a variety of pastry doughs and intricate pastries. Learners analyze the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the standards of the finished products from concept and design to packaging and to display and create doughs and pastries that meet professional standards for taste and appearance.

In this course, learners explore the basic scientific principles of food preparation and knife handling skills. They examine the preparation of stocks, soups, sauces, vegetables, and starches and prepare basic foods. Learners explore the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.

A study of sanitary conditions and the methods used in applying the measure effectively. Includes organisms responsible for food contamination, spoilage, and the diseases transmitted by food. Personal health habits necessary for food service personnel and the laws regarding sanitary practices are interpreted.

In this course, learners explore the basic scientific principles of food preparation and knife handling skills. They examine the preparation of stocks, soups, sauces, vegetables, and starches and prepare basic foods. Learners explore the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.