Topics covered include learning the various types of piping and tubing used in air conditioning and refrigeration, types of fittings, bending, brazing and soft soldering tubing, black iron pipe work, sheet metal fundamentals, using hand tools, and the recognition and practice of safety procedures while working on air conditioning and refrigeration systems.

Topics covered include air conditioning principles and terms, physical principles of air movement and humidity, methods of conditioning air for comfort and health, the proper use of psychrometers, dry bulb thermometers, hygrometers, pilot tubes, recorders, manometers and barometers and the reading and interpretation of psychometric charts and scales.

In this course, students explore the Gateway Technical College community. They examine college resources and services, investigate skills that lead to academic success, and identify strategies for achieving educational and personal goals.

This course focuses upon developing speaking, verbal and nonverbal communication, and listening skills through individual presentations, group activities, and other projects.

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 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.

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.

All college students, regardless of their college major, need to be able to make reasonable decisions about fiscal, environmental, and health issues that require quantitative reasoning skills. An activity based approach is used to explore numerical relationships, graphs, proportional relationships, algebraic reasoning, and problem solving using linear, exponential and other mathematical models. Students will develop conceptual and procedural tools that support the use of key mathematical concepts in a variety of contexts.

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 fundamental concepts of baking. Through hands-on application, they examine basic skills and techniques using production equipment. Learners prepare a variety of cookies, cakes, breads, pies, and custards. They explore the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the characteristics and functions of baking ingredients and to prepare a variety of standard baked products.