2013-14 Catalog Jun. 2013 | Page 99

A S S O C I A T E O F A P P L I E D S C I E N C E D E G R E E S A N D C E R T I F I C A T E S 99
Spring Term
WD 4.245
Layout Procedures for Metals 1.......................................
3
WD 4.246
Advanced Arc Welding( SMAW & FCAW) 1....................
6
WD 4.250
Fabrication & Repair Practices III 1...............................
4
CWE................................................................................
1
Fall Term- Second Year
MA 3.396B
Manufacturing Processes I............................................
2
WD 4.255
Fabrication of Structural Systems.................................
4
WD 4.259
Advanced Fab Techniques.............................................
3
WD 4.266
Pipe Welding Practices I................................................
4
CWE................................................................................
1
Winter Term
WD 4.253
Basic Electricity and Fluid Power for Welders..............
3
WD 4.257
Fab & Repair: Applied Problem Solving 1......................
4
WD 4.267
Pipe Welding Practices II..............................................
4
Health & Physical Education........................................
2
Spring Term
HE 112
Emergency First Aid.......................................................
1
WD 4.252
Practical Metallurgy 1.....................................................
3
WD 4.268
Pipe Welding Practices III.............................................
4
WD 4.154
Welding Seminar...........................................................
1
Total Credits Required:
91
C A R E E R A N D T E C H N I C A L
One-Year Certificate in Welding and Fabrication Technology
Course No. Course Title Credits
Fall Term WD 4.240
Basic Arc Welding( SMAW) 1..........................................
6
WD 4.242
Fabrication & Repair Practices I 1.................................
4
WD 4.258
Basic Print Reading: Welders 1.......................................
3
WD 4.269 Math & Measurement for Welders......................................
4
Winter Term
IN 1.197
Introduction to Industrial Computers..........................
1
WD 4.168
Communication, Career Planning, and Interview Skills for Welders 1...................................
4
WD 4.241
Intermediate Arc Welding.............................................
6
WD 4.243
Fabrication & Repair Practices II 1................................
4
WD 4.247
Interpreting Metal Fabrication Drawings 1....................
3
Spring Term
WD 4.164
Technical Writing for Welders.......................................
3
WD 4.245
Layout Procedures for Metals 1.......................................
3
WD 4.246
Advanced Arc Welding( SMAW & FCAW) 1....................
6
WD 4.250
Fabrication & Repair Practices III 1...............................
4
CWE................................................................................
1
Total Credits Required:
52

Wine and Food Dynamics

www. linnbenton. edu / go / culinary-arts This program focuses on the relationship of food and wine and how to pair wine with food for the enhancement of both. Principles of viticulture, wine making, food and sauce preparation, and tasting and analyzing techniques are explored. The Wine and Food Dynamics program is for individuals who want to be or are currently involved in the marketing of wine and food, or for any individuals who want to enhance their understanding of wine and food.
For this program, LBCC is teaming up with Chemeketa Community College which already offer several courses in viticulture, wine making and wine appreciation. Some classes will be taken at each of these institutions.
Student Learning Outcomes
Students who successfully complete an Associate of Applied Science degree in Wine and Food Dynamics will:
• Reflect a work ethic equal to the high standards of the profession.
• Understand and utilize wine terminology and the fit between food and wine.
• Understand and implement proper methods of purchasing, storing, cooking and serving wine and accompanying products.
• Communicate appropriately with customers at all levels of wine sophistication.
Program Requirements
Since the Food and Wine Dynamics program features extensive use and tasting of wine, students must be 18 years of age. Students should possess a strong understanding of business math, good communication skills, and have a desire to work directly with customers and staff. Students should be able to work under pressure and should demonstrate manual dexterity, physical stamina, concentration, good memory, and have a cheerful, friendly, outgoing personality. Students must have a valid Oregon Liquor Control Commission( OLCC) servers permit( contact department for exceptions).
In addition to regular college costs, students spend about $ 700 for course fess and to purchase books, uniforms, knives, shoes and other equipment. Students should wait until after the first day of class to purchase these items.
Facilities
This program is offered through cooperation between Linn-Benton Community College and Chemeketa Community College. All these institutions and the local industry partners have a wide variety of modern equipment and state-of-the-art culinary lab facilities.
C A R E E R A N D T E C H N I C A L
Associate of Applied Science Degree in Wine and Food Dynamics
See the beginning of this section for graduation requirements for the Associate of Applied Science degree.
General Education Requirements.................................. 19 Classes shown below in italic are general education classes.
Program Requirements.................................................
71
Course No. Course Title
Credits
Fall Term- First Year
CA 8.346
Culinary Fundamentals( LBCC)...................................
3
VMW 131
Wine Appreciation( Chemeketa)...................................
3
VMW 134
Wines of the Pacific Northwest( Chemeketa)...............
3
Cultural Literacy..................................................
3
Winter Term
CA 8.348
Wine Analysis & Theory( LBCC) or
PE 231
Lifetime Health & Fitness( LBCC)...........................
3
VMW 132
Wines of the World( Chemeketa)..................................
3
VMW 232
Sensory Evaluation of Wine Varietals( Chemeketa, spring)
3
WE 1.280C
CWE Professional Cooking( LBCC)..............................
2
Electives.........................................................................
4
1 – Courses offered that term only. 2 – Other classes may substitute. See advisor. 6 – These courses must have been completed within the last five years. 7 – Course may be taken any term to accommodate a student’ s particular interests and scheduling considerations. See the requirements for the Associate of Science degree for approved courses. 8 – No more than two courses with the same alpha prefix may be used by a student to meet the general education requirement. See an advisor. 9 – A cost-recovery program. See“ Workforce Training” section for details.