MATC 2021-22 Catalog

CSG – CULART

DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

combat design, puzzle design and game economies. This course is intended for game designer-focused students or students who want to broaden their creative design skills to support another focus. Prerequisite(s): Complete CSG-133. CSG-147 Credits: 3 Game Studio Management This course provides students the opportunity to learn about how to e ff ectively build and manage a technical games software development studio. Curriculum will revolve around building an employee handbook that reinforces a strong culture required to run a diverse Agile and Lean Business successfully. Students also will build a three-year strategic business plan that focuses on researching and building products within emerging markets. This course also will help students to design, build and Manage Information Systems; as well as identify DevOps opportunities that will e ff ectively help them to successfully deliver winning software. This course builds on learning gained from the Agile Project Management and Innovation Lifecycle. CSG-179 Credits: 4 CSG API Programming This course focuses on OO programming languages and tools used in computer simulations and games. Emphasis is placed on programming concepts used in an existing game engine at the root level of coding. Students will modify existing game code as they develop individual and group mods. The students also will be creating their own object classes to put into the game mechanics. The fi nal project focuses on team programming and testing. Prerequisite(s): Complete CSG-118. CSG-180 Credits: 3 Multimedia Collaborative Lab This course allows students to work on collaborative projects with industry, Discovery World or internal MATC departments. Students apply project management skills and their creative skills to create interactive multimedia applications in learning, training or marketing environments. Students can work in teams or independently while guided by faculty. This process simulates an industry team- oriented work environment where faculty, industry and the students are all part of the project planning, monitoring and evaluation. Prerequisite(s): Complete CSG-181. CSG-181 Credits: 4 CSG Collaborative Lab This course o ff ers students in the CSG program the opportunity to focus on their CSG project in an e ff ort to produce a game module by the end of fourth semester. It allows time just to focus on production and testing of the integrated pieces of animation and programming. Prerequisite(s): Complete CSG-129 and CSG-130.

vegetable applications; grains, pasta and potato applications; and the fabrication and preparation of meats, poultry and fi sh. These will be assessed through a practical exam. Prerequisite(s): Complete CULART-122, CULART-123, CULART-124, CULART-126, CULART-127, CULMGT-105 and CULMGT-112. Completion of or currently enrolled in CULART-112, CULART-134, CULART-135, CULART-136, CULART-137. CULART-105 Credits: 2 Dining Room Service An orientation to acceptable hospitality standards essential to professional dining room service. Types of service, dining room functions, sta ff training, using current technology, guest service/customer relations, work fl ow and sales techniques are covered. Prerequisite(s): Complete CULART-115 and CULMGT-112. Completion of or currently enrolled in CULART-138. CULART-106 Credits: 4 Contemporary Restaurant Cooking In a practical restaurant kitchen, students plan, organize and prepare contemporary cuisines. To train students for this environment, this course emphasizes universal culinary techniques, intuitive cooking and cross-cultural fl avor pro fi les. Students will learn about locally sourced ingredients and sustainable kitchen practices. Prerequisite(s): Complete CULART-115 and CULMGT-112. Completion of or currently enrolled in CULART-105 and CULART-138. CULART-107 Credits: 1 Field Experience in Food Service/Hospitality Industry Students work 216 hours as regular employees in a food service facility. The goal of fi eld experience is to give students the opportunity to apply, on the job, the skills learned in the classroom and lab, and obtain a broad overview of an entire facility. Prerequisite(s): Complete INTRN-796 with minimum grade of C. CULART-109 Credits: 1 Garde Manger 1 This course is designed to cover specialty techniques in the preparation of various charcuterie, preserved foods, cold food, hors d’oeuvres and decorative food applications. Forcemeats such as pates, terrines, galantines and sausage are prepared and presented. Brines, cures, marinades, dry rubs and barbecue for various meats and fi sh are produced. Salad and appetizer production and presentation are covered as well. Prerequisite(s): Complete CULMGT-112. Completion of or currently enrolled in CULART-116 and CULART-122.

CSG-185

Credits: 3

Data Structures for Game Developers This course focuses on advanced data structures used in programming simulations and games. Students will solve problems by using advanced data structures such as trees, queues, stacks and linked lists. The integration of these data structures into game engines, as well as the fundamental concepts on their e ffi cient use, will be the main focuses of the course. Prerequisite(s): Complete CSG-128. CSTECH – Central Service Technician (Department: 534) CSTECH-302 Credits: 3 Central Service Fundamentals This course provides the fundamentals and theories of central services related to disinfection, decontamination, packaging, sterilization, biological monitoring, identi fi cation, handling and assembly of surgical instruments, medical equipment and supplies. Storage, inventory, distribution and record keeping will be introduced in this course. Prerequisite(s): Must be admitted to the Central Service Technician (30-534-1) Central Service Clinical Practice This course provides the applications of central service theory and fundamentals into the clinical setting. Clinical experience will include time in the central processing department and in the operating room. Prerequisite(s): Must be admitted to the Central Service Technician (30-534-1) program. CULART – Culinary Arts (Department: 316) CULART-100 Credits: 1 Introduction to Food Service/Hospitality Industry This introductory course details the worldwide and domestic history of culinary arts and the food service industry. Emphasis is placed upon various types of food service operations, organizational systems, historical and contemporary fi gures, career opportunities, food trends and the future of the food service industry. Prerequisite(s): Must be admitted to one of the following programs: Culinary Arts (10-316-1), Culinary Management (10-317-1), Culinary Assistant (31-316-1) or Food and Beverage (31-317-2). CULART-103 Credits: 2 Culinary Arts Practicum At the completion of the fi rst year of study, students will be assessed on the application and demonstration of the program competencies required. Competencies include: knife skills; basic cooking procedures including stocks, soups, sauces, dry heat and moist heat applications; program. CSTECH-303 Credits: 2

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