Dual Credit Courses and Descriptions

Course Code: AUTO 110
Ministry Code: TZD4T
Start Date: April 28, 2026
End Date: June 12, 2026
Time: 12:30 p.m. - 4:20 p.m.
Day(s) of the Week: Tuesday and Thursday
Number of Hours: 56
Number of Weeks/Sessions: 14 Sessions
Campus: Ashtonbee
Passing Grade: 50%

Course Description: This course has both a theory and a lab component. It is designed to provide the student with a fundamental understanding of the operating principles, types and designs of the modern automotive engine; to include operation and design of the engine with a strong emphasis on component identification and mode of operation. Students will have the opportunity to practice the skills learned using special tools and measuring instruments in the lab section of the course.

This course is a Pathway to the following full-time program:

• Automotive Fundamentals

Course Code: BAKE 111
Ministry Code: TUE4T
Start Date: May 05, 2026
End Date: June 11, 2026
Time: 12:30 p.m. - 4:20 p.m.
Day(s) of the Week: Tuesday and Thursday
Number of Hours: 56
Number of Weeks/Sessions: 12 Sessions
Campus: Progress
Passing Grade: 50%

Course Description: This course has both a theory and a lab component. It is designed to provide the student with a fundamental understanding of the operating principles, types and designs of the modern automotive engine; to include operation and design of the engine with a strong emphasis on component identification and mode of operation. Students will have the opportunity to practice the skills learned using special tools and measuring instruments in the lab section of the course.

This course is a Pathway to the following full-time program:

• Baking and Pastry Arts Management
• Baking Skills

Course Code: COOK 111
Ministry Code: TUI4T
Start Date: May 05, 2026
End Date: June 11, 2026
Time: 12:30 p.m. - 4:20 p.m.
Day(s) of the Week: Tuesday and Thursday
Number of Hours: 56
Number of Weeks/Sessions: 12 Sessions
Campus: Progress
Passing Grade: 50%

Course Description: This 14-week course will develop the student's fundamental culinary skills through a series of professor led demonstrations and practical labs in which students learn both practical and theoretical skillsets. In the lab, students will implement a work plan and recreate dishes as demonstrated while working in a safe and hygienic manner. By the end of this course, students will be able to successfully create work plans, practice culinary techniques, apply basic methods of preparation, work in a timely manner to present and taste food products, in preparation for successful employment in today’s foodservice industry.

This course is a Pathway to the following full-time program:

• Culinary Management
• Culinary Skills