In this course, students explore electrical principles and theory. Using standard testing equipment, students measure and troubleshoot equipment. Students practice wiring and installing a variety of electrical devices and systems. Upon completion of the course, students will be able to install, troubleshoot, and repair electrical components of air-conditioning, heating, and refrigeration systems.

Reviews the fundamentals of grammar. Emphasizes practical application of English in business correspondence.

Reviews the four basic mathematical operations on whole numbers, fractions and decimals. Also covers basic algebra and trigonometry related to technical fields.

Topics in this course include basic electricity review, control circuits, three phase motors, single phase motors, solid state devices, control components and troubleshooting using control schematics and solid state controls.

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.

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

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.

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.

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.

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.