Course Descriptions

This course features extensive hands-on activities for Linux systems used in industry today. Topics include file system management, Linux utilities, the Bash Shell, scripting, systems administration, networking, cybersecurity, and more. Various tools and utilities will be used throughout the course.Prerequisite: Complete CSC-260 with a Minimum Grade of C-.

• Computing Sciences
• 3 Credit(s)
• (3) Contact Hour(s)

This course features extensive hands-on activities for current ethical hacking/penetration testing techniques used in industry today. Topics include encryption, hashing, man-in-the-middle attacks, password cracking, spoofing, reconnaissance, port scanning, exploiting, covering tracks, Google Hacking, social engineering, and more. Various tools and utilities will be used throughout the course.Prerequisite: Complete CSC-260 with a Minimum Grade of C-.

• Computing Sciences
• 3 Credit(s)
• (3) Contact Hour(s)

Computer Forensics and Investigation presents principles and techniques of conducting computing investigations. Computer forensics involves obtaining and analyzing digital information for use as evidence in civil, criminal, or administrative cases. Topics include: ethics, current computer forensics tools, digital evidence controls, processing crime and incident scenes, data acquisition, e-mail investigations, and becoming an expert witness. Hands-on experience, using a forensic software package will be part of the course.Prerequisite: Complete CSC-260 with a Minimum Grade of C-.

• Computing Sciences
• 3 Credit(s)
• (3) Contact Hour(s)

This course covers new topics and developments in the field of computing sciences. These topics are beyond the scope of standard CSC courses, and are of interest to faculty and students. Some topics of current interest in the industry may include game programming, a new programming language, and programming hand-held technology devices. This course may be taken more than once, as long as the course content changes.Prerequisite: Permission of Instructor.

• Computing Sciences
• 3 Credit(s)
• (3) Contact Hour(s)

• Computing Sciences
• 2 Credit(s)
• (2) Contact Hour(s)

This lecture course is the foundation course for the culinary arts curriculum. The course focuses on developing students' understanding of the history of the culinary industry as well as examining proper identification, preparation, and evaluation of basic culinary ingredients. Students will learn the principles of cooking as well as proper cooking methods for different products. Basic math skills necessary for recipe conversions will be introduced as well as writing standard recipes., Co-requisite: Co-requisite: CUL-105.

• Culinary
• 3 Credit(s)
• (3) Contact Hour(s)

This lab class is offered concurrently with the CUL 100 lecture class. In this course, students will put into practice concepts and knowledge discussed in the lecture class. Students will learn basic cooking methods and techniques as well as basic kitchen safety, knife safety, and sanitation principles. Students will also learn plating and presentation techniques. Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course., Co-requisite: Co-requistie: CUL-100.

• Culinary
• 1 Credit(s)
• (4) Contact Hour(s)

This is the second lecture course in the culinary arts program. This first segment of this course will explore the basic procurement, preparation, and cooking of "center of the plate" protein items and successfully pairing these items with sauces, vegetables, and starches to create complete plated products. Family style and buffet plating techniques will also be covered. The second segment of the course will be focused on introductory techniques in the bakeshop.Prerequisite: Take CUL-100 with a Minimum Grade of C-, Co-requisite: Co-requisite: CUL-115.

• Culinary
• 3 Credit(s)
• (3) Contact Hour(s)

This lab class is offered concurrently with the CUL 110 lecture class. In this course, students will put into practice concepts and knowledge discussed in the lecture class. In the first segment, students will learn proper handling and fabrication of center of the plate protein items. Students will also learn proper cooking techniques for various proteins including moist heat, dry heat, and combination cooking methods. Appropriate plating and presentation methods will also be addressed. In the second segment, students will learn basic techniques to successfully produce high quality baked goods including ingredient identification, proper measurement, and adherence to recipes. Transportation is not provided to the New York Kitchen. If you need transportation assistance, please contact your instructor before you register for this course.Prerequisite: Take CUL-100 and CUL-105 with a Minimum Grade of C-, Co-requisite: Co-requisite: CUL-110

• Culinary
• 1 Credit(s)
• (4) Contact Hour(s)

This course will examine the critical role of proper safety and sanitation in today's professional foodservice environment. Students will learn industry standards in use today via the National Restaurant Association's Servsafe Manager certification course. Students will learn about protecting customers from biological, chemical, and physical hazards as food moves through the operation. Successful completion of this course will result in the student passing the Servsafe Manager certification exam, a highly recommended certification for food service operators in New York State.

• Culinary
• 1 Credit(s)
• (1) Contact Hour(s)