Course Search Results

  • OMT 154: Administrative Professional I

    3.00 Credits
    Luzerne County Community College

    This course prepares students for their role in the modern office. Students are made aware of daily office procedures such as planning meetings and conferences, techniques on the telephone, and maintaining mail and records. Students will develop written and oral communications skills for interacting with coworkers and clients. Finally students will review how the office has changed because of technological advances.
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  • OMT 254: Administrative Professional II Executive Office Projects

    3.00 Credits
    Luzerne County Community College

    Students will apply the techniques studied in Administrative Professional I - Procedures and Theory to a simulated office. During the simulation, decision-making skills in regard to office policies and situations will be developed. Methods for attaining an entry-level position and advancing in that position will be explored. Also, students may explore office settings through research and interviews with office professionals.
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  • OMT 299: Office Practice Internship

    3.00 Credits
    Luzerne County Community College

    Students will acquire an internship (service experience) related to their major or career goal to gain experience in an administrative position. The internship will involve a student working in a professional setting under the supervision of an employer. The purpose of the internship is to facilitate student learning opportunities outside the classroom which will serve to enhance the students' education with hands-on experience with "real world" situations.
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  • PAR 100: The Paraeducator

    1.00 Credits
    Luzerne County Community College

    This course surveys the current issues, trends and legislation pertaining to becoming a paraeducator. Students gain fundamental knowledge of roles, responsibilities and unique issues surrounding becoming a paraeducator with an emphasis on communication and collaboration with stakeholders. Successful completion of this course allows students to complete several of the Credential of Competency for Special Educators in Pennsylvania per 22 PA Code Chapter 14.105(a)(1)(iii).
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  • PAR 219: Observation for Remediation & Addition Assessment in Literacy & Mathematics

    3.00 Credits
    Luzerne County Community College

    This course provides opportunity for students to examine and practice remedial instruction and assessment techniques with special emphasis on literacy and mathematics from grades pre-k through 12. Weekly seminars focus on the theoretical basis of assessment and remedial instruction. Pre-student teaching (PDE Field Experience Stage 3) experience in a school setting for a total of 140 hours is an integral part of the course. Successful completion of this course will allow students to complete several of the Credential of Competency for Special Educators in Pennsylvania per 22 PA Code Chapter 14.105(a)(1)(iii).
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  • PAS 104: Plated Desserts, Creams, Puddings, Dessert Sauces

    3.00 Credits
    Luzerne County Community College

    This course will be centered around center of the plate items for plated desserts for today?s food service industry. The hands-on demonstration method will emphasize the contemporary techniques and plated design of today?s dessert presentations. Students will work with basic components of the bakeshop and with techniques and artistry to make them into true pictures of dessert. Emphasis will be placed on basic creams, purees, chocolates, and their uses for artistry in design. Safe operation of machines, ovens, and bakery equipment will be explained and followed as well as the basic principles of sanitation and safety. At the end of each class the products will be evaluated for flavor, texture and artistic design.
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  • PAS 105: Tortes & Specialty Cakes

    4.00 Credits
    Luzerne County Community College

    This class will be focused on cakes, tortes, and specialized cake deocrations. This exciting, hands-on approach will emphasize the theory, ingredients, and methodologies of cake baking and the art of torte and cake design. Demonstrations will include scaling, mixing, baking and decorating at all levels. Students will work independently and in groups to produce simple tortes to elegant wedding and tiered cakes. Safe operation of ovens, knives, and other bakery equipment will be explained and employed. At the end of each class the products will be evaluated on taste and appearance.
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  • PAS 106: Chocolates & Decorative Baking

    3.00 Credits
    Luzerne County Community College

    This course will provide lectures and demonstrations intended to familiarize the students with the basics of chocolate, chocolate molding, and basic candy making. Students will learn the techniques of tempering chocolate for the food service industry. The students will also have the opportunity to learn the basics of artistic bakery design using such things as yeast bread, pastillage, sugar casting and pulling, and marzipan. Safe operation of bakery equipment will be explored and followed, as well as the basic principles of sanitation and safety.
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  • PAS 111: Foundations for Pastry

    4.00 Credits
    Luzerne County Community College

    This course is designed to introduce the students to the basics of the Bakeshop through a lecture, demonstration, hands-on approach. The students will be instructed in safety using basic machines of the bakery. Students will be instructed in bread baking, yeasted doughs, laminated doughs, pate brisee, pate sucrTe, pate a choux and the pastries made from them. The course will also introduce students to quick breads and cookies.
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  • PAS 202: Bakery Operations

    3.00 Credits
    Luzerne County Community College

    This course is designed to further student's knowledge and practice basic baking and pastry principles with emphasis on commercial baking operations. Students will learn to identify various ingredients used in the bakery and functions of each ingredient in baking formulas. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, standardize recipe of baked goods, prepare a variety of bakery products, and evaluate the products produced. Math and measuring skills that are needed for bakery operations are reinforced through practical baking skills and proper use of equipment. Students will prepare a variety of yeast and chemically leaved products, laminated doughs, quick breads, pies, tarts and cakes utilizing a variety of mixing methods, classic pastries, creams, custards, puddings, dessert sauces and cake decorating. Students will coordinate with and prepare baked goods for approved Culinary Institute special activity events (when appropriate and coinsides with lab projects).
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