Dental Assisting (Certificate, A.A.S. degree

Construction Management Technology

Construction Management Technology

Contact Information Delivery Methods Course Code Course Title Credits

Randy Stach, department chair Randy.Stach@ndscs.edu 701-671-2116 Horton Hall 240 Face-to-Face: Wahpeton Some Classes Available Online

This program is designed to provide individuals with the knowledge and skills needed to start a career in the construction management field. Classroom and laboratory experiences emphasize commercial, residential and civil related construction.

Students will take classes in the areas of construction materials and methods, print reading, safety, construction specifications, project management and supervision as well as hands-on classes for estimating, scheduling, surveying, material testing and quality control. In addition, students take courses in communications, human relations, technical mathematics, and business use of computers to help provide them with career-advancing skills.

The construction industry has a high demand for individuals with an education in construction management both regionally and nationally. The Construction Management Technology program prepares students for a career in construction as a construction manager, project manager, project engineer, field engineer, job site superintendent, estimator, scheduler, quality control and many other managerial positions whose duties and responsibilities ensure that construction projects are completed on-time, within budget, to the desired quality, and safely. Green and/or sustainable construction is specifically covered in multiple courses with an emphasis on energy efficient buildings and sustainable building materials.

While students are fully employable upon completion of this program, the Associate in Applied Science degree in Construction Management Technology also provides transfer options to four-year colleges and universities in construction management related fields.

NOTE: This program requires either an HP EliteBook 850 or ZBOOK 15 laptop or equivalent. Please refer to the NDSCS website for specifications. The cost will be approximately $1065.00 for the EliteBook 850 and $2100.00 for the ZBOOK 15, if purchased through NDSCS. For further information, contact Randy Stach, department chair, at 701-671-2116.

Admission Requirements*

The applicants must be high school graduates or equivalent. Students considered for acceptance must complete all admission requirements. Please Note: Students are placed into English, math and reading courses based on ACT, ACCUPLACER or other nationally recognized tests. Please see www.NDSCS.edu/current-students/student-success/test-center for the NDSCS Course Placement Policy and testing information. Students may be on an extended plan of study pending their course placement.

ARCT 144 Construction Estimating I 3 ARCT 231 Construction Methods and Materials II 3 ARCT 241 Construction Estimating II 3 ARCT 242 Construction Estimating III 3 BCT 140 Introduction to Print Reading 2 BCT 220 Project Supervision 3 BCT 222 Construction Safety 2 BCT 240 Commercial Print Reading 3 CMT 150 Construction Document Management 2 CMT 225 Mechanical and Electrical Systems 2 CMT 251 Construction Documents and Specifications 3 CMT 252 Project Management 3 CMT 253 Construction Scheduling 3 CMT 297 Cooperative Education 2 CT 132 Materials Testing/Quality Control 3 Survey Elective (choose one) 2 CMT 120 Surveying Fundamentals BCT 224 Building Layout Residential Materials Elective (choose one) 2 BCT 133 Carpentry Fundamentals (2) ARCT 131 Construction Methods & Materials I (3) Business/Technical Electives (5 credit minimum) 5 ACCT 200 Elements of Accounting I (4) Construction Management Technology (A.A.S. degree) BADM 202 Principles of Management (3) BADM 240 Sales (3) BADM 281 Organizational Behavior (3) BADM 282 Human Resource Management (3) BUSN 120 Fundamentals of Business (3) CAD 120 Introduction to AutoCAD (3) CMT 121 Plane Surveying (2) CMT 165 Residential Project Experience (1) CMT 265 Residential Project Experience (1) CT 111 Civil Plans and Specifications (2) UAS 111 Introduction to UAS (2) UAS 112 Unmanned Aircraft Systems Certification (2)

Related/General Education Courses

COMM 110 Fundamentals of Public Speaking 3 ENGL 110 College Composition I 3 English/Communication Elective (choose one) 3 ENGL 105 Technical Communications ENGL 120 College Composition II ENGL 125 Introduction to Professional Writing FYE 101 Science of Success 1 HPER 210 First Aid and CPR (Professional/Community) 2 MATH 130 Technical Mathematics 2 MATH 132 Technical Algebra I 2 MATH 136 Technical Trigonometry 2 Social and Behavioral Sciences, Humanities, History and/or Computer Electives 4 Recommended: • CSCI 116 – Business Use of Computers – 3 cr • PSYC 100 – Human Relations in Organizations – 2 cr

*Program Admission Requirements are subject to revision. Please check the department or program website under Program Admission Requirements for current information.

Total Required Credits 71

Award

Upon successful completion of the required courses, students will be awarded an Associate in Applied Science degree in Construction Management Technology.

Revised: May 2022

Culinary Arts

Chef Training and Management Technology

Contact Information

Kyle Armitage, program coordinator Kyle.Armitage@ndscs.edu 701-671-2264 Student Center 129

Delivery Methods

Face-to-Face: Wahpeton

The Culinary Arts curriculum provides students with a broad range of study that enables them to be employed in a large variety of occupations within the food service and hospitality industry. Students learn quality food preparation, service techniques, organizational skills, and are exposed to all aspects of the industry. A significant portion of the program is devoted to laboratory work where students spend time preparing standardized recipes for entrees, soups, garde manger/pantry items, meat, poultry, seafood, bakery, and dessert items. An emphasis is placed on classical cuisine and production of cuisine for formal dining rooms, as well as items for less formal establishments.

In addition to preparation courses, the core program provides training in sanitation, nutrition, menu planning, cost control, purchasing and inventory control, management, and supervision. General education and related courses that develop human relation skills, communication skills, business skills, and mathematics are offered to provide a well-rounded educational experience. A cooperative work experience must be completed successfully by all students prior to graduation.

The chef performs many functions in the food service industry, including food preparation, planning, control, supervision, and a variety of other tasks that coincide with the total control of the kitchen in the commercial food world. The industry and program require professional attitudes, actions, appearance, and dress along with the ability to work as part of a team and communicate well with others. Tact, courtesy, and a pleasant personality are important, as are keen senses of taste and smell.

Employment opportunities

Employment potential in the hospitality food preparation industry remains high. According to the United States Bureau of Labor Statistics, the North Dakota Hospitality Association, and our Culinary Arts Advisory Committee, there is an extreme shortage for trained individuals throughout the entire industry as chefs, cooks, bakers, and managers. Graduates commonly take employment in hotel restaurants, franchise restaurants, clubs, bakeries, catering operations, delis, retirement communities, and institutional food service facilities such as hospitals, nursing homes, public schools, and colleges.

Admission Requirements*

The applicants must be high school graduates or equivalent. Helpful courses to prepare for this curriculum are food preparation courses, accounting, business math, economics, and computer literacy.

Please Note: Students are placed into English, math and reading courses based on ACT, ACCUPLACER or other nationally recognized tests. Please see www.NDSCS.edu/current-students/student-success/test-center for the NDSCS Course Placement Policy and testing information. Students may be on an extended plan of study pending their course placement.

Course Code Course Title Credits

CULA 101 Food Preparation Laboratory CULA 102 Food Preparation Laboratory CULA 110 Sanitation and Safety CULA 119 Culinary Nutrition

8 9 2 2 CULA 120 Menu Planning 2 CULA 121 Food Cost and Portion Control 2 CULA 201 Principles of Baking and Specialty Desserts 9 CULA 202 Short Order Cookery 2 CULA 203 Gourmet Foods/Catering/Banquet Services 4 CULA 220 Dining Room Service 1 CULA 221 Principles of Restaurant Management 2 CULA 222 Restaurant Service and Production Management 6 CULA 297 *Cooperative Education 2

Related/General Education Courses for Diploma

BADM 240 Sales BOTE 108 Business Mathematics ENGL 105 Technical Communications

3 3 3 FYE 101 Science of Success 1 HPER 210 First Aid and CPR (Professional/Community) 2 Social and Behavioral Sciences, Humanities, History and/or Computer Electives 4

Recommended: • CIS 101 – Computer Literacy – 2 cr • PSYC 100 – Human Relations in Organizations – 2 cr General Education Elective 1

Culinary Arts (Diploma, A.A.S. degree) Chef Training and Management Technology (Diploma, A.A.S. degree)

Total Required Credits for Diploma 68 Related/General Education Courses for Associate Degree

ACCT 118 Applied Accounting 3 BOTE 108 Business Mathematics 3 ENGL 110 College Composition I 3 ENGL 105 Technical Communications 3 or ENGL 120 College Composition II (3) or ENGL 125 Introduction to Professional Writing (3) FYE 101 Science of Success 1 HPER 210 First Aid and CPR (Professional/Community)2 Social and Behavioral Sciences, Humanities, History and/or Computer Electives 4

Recommended: • CSCI 116 – Business Use of Computers – 3 cr • PSYC 100 – Human Relations in Organizations – 2 cr General Education Elective 3

Total Required Credits for Associate 73

*To take place at an approved job site during the summer following the first year.

*Program Admission Requirements are subject to revision. Please check the department or program website under Program Admission Requirements for current information. NOTE: The hospitality industry utilizes items that contain alcohol to flavor and flame food products that will be served to customers. These items include wine, flavored liquors, and spirits. The Culinary Arts Department, to offer experiences and products that are as close to the work environment as possible, utilize the same type of products in the preparation and service of food items prepared in the laboratory.

Award

Upon successful completion of the required courses, students will be awarded a diploma or an Associate in Applied Science degree in Culinary Arts with an emphasis in Chef Training and Management Technology.

Revised: May 2022