Technology — Distributive Education sidered in grading; bone and muscle structure; methods of breakdown; use of various cuts; costing; portion control and fabrication. Lectures and demonstrations. Two lectures, two labs. S (4) 125. Dining Room Operation—How to manage and promote a profitable dining room with good housekeeping, fine food and efficient food service. Practice in job procedures and all dining room personnel. Three lectures, two labs. A (5) 131. Quantity Food Preparation I—The study and laboratory experience of quantity food preparation. Use of standardized recipes, weights and measure, proper use of equipment and care of leftovers. High standards of production are emphasized through lab experience in quantity food production. Three lectures, two labs. W (5) 141. Menu Planning—A study of the basic principles of menu making. A consideration of menu pricing, merchandising and controls. Factors affecting menu planning; type of operation, seasonal, clientele and equipment. Four lectures. S (4) 213. Beverage Service, Operation, and Control—Beverage control purchasing guides, glassware, taxes, licenses, and governmental regulations; the background of the beverage industry. Four lectures. W (4) 219. Food Purchasing—Includes examination of markets, interpretation of government and private firm marketing reports; identification of food products quality inspection and determination, purchase specifications, drained weight and yield testing, planning and control. Four lectures. W (4) 223. Food Cost Control—Cost control in the food service operation through sound purchasing procedures, controlled food production, inventories, storeroom issues, standardized recipes, effective labor practices and maintenance of records. Four lectures. S (4) 233. Quantity Food Preparation II—An understanding of the principles and methods of food preparation. Emphasis is on high standards of production, use of recipes, quality food products and proper methods of measuring, weighing and equipment use. Three lectures, two labs. S (5) 239. Advanced Quantity Food Preparation III—Study and laboratory experience in quantity food preparation. Planning use of time, production management, food standards. Laboratory experience in supervision. Three lectures, two labs. A (5) 253. Restaurant Operation—Methods or practices of operating a commercial or industrial food service. Considerations of Technology — Electronic Technology all aspects of restaurant operation, including the following: supervision, organization, restaurant accounting, schedules, and menu costing. Five lectures. S (5) ELECTRONIC TECHNOLOGY The curriculum for Electronic Technology prepares the student for employment at the end of two years of training as a technician in the field of electronics. Completion of the outlined program will qualify the student to receive the associate of applied science degree. 002. General Electronic Principles—Basic Electronic concepts and principles. Prerequisite or concurrent: High School Algebra, Related Technical Education 113, or equivalent. Five lectures. Su A (5) 003. General Electronic Principles Shop Practice—Construction of and tests on selected projects for a better understanding of principles discussed in Electronic Technology 002. Three laboratories. Su A (3) 110. Introduction to Electronic Principles—The student is introduced to electronic terms, symbols, component parts, and basic measuring instruments. Three lecture-demonstrations. A (3) 112. Direct Current Fundamentals—Atomic theory, Ohms law, Kirchoff's laws, power, resistance, inductance, capacitance, D.C. motors and D.C. generators as they apply to direct current circuits used in radio communications. Prerequisite and/or concurrent: Related Technical Education 114 or equivalent. Five lectures. A W (5) 113. Direct Current Laboratory—Laboratory experiments to correlate with Electronic Technology 112 to help teach the student D.C. concepts. Three laboratories. A W (3) 114. Advanced Direct Current Circuits—Designed to meet the needs of the student who has had previous electronic training but needs additional study in network theorems. Replaces Direct Current Fundamentals. Prerequisite: qualifying examination. Two lectures, one laboratory. A (3) 140. Alternating Current Fundamentals—Fundamental concepts of A.C. circuits, containing resistance, inductance, and capacitance. Phase relationships, complex impedance, circuit Q, resonant circuits, coupled circuits, and transformers. Prerequisite and/or concurrent: Related Technical Education 115 or equivalent, Electronic Technology 112. Five lectures. W S (5) 316 317