This course teaches how photovoltaic (PV) systems operate, how to determine the size of a PV system needed for a certain application, how to install and connect the PV system to the electrical grid. This is an intensely hands on course and prepares the student to take the electrical portion of the Florida Solar Contractor License exam. Prerequisite to this course is the understanding of DC and AC electrical theory.
ENE441
Energy Efficient Building Design
Fundamental concepts of green building design and delivery. Various systems used in green buildings. Testing any of the decisions that have to be made in designing and constructing a green building, from materials selection to considering the use of natural systems for wastewater processing. The course addresses both institutional and residential structures and emphasis is placed on understanding practical working systems used in the structures. Cost/benefit analyses so the student will be able to write justification proposals for green building projects. Basic foundation to make decisions regarding the design, construction and maintenance of a green building. Selection of sustainable building materials and products to considering the use of natural systems for wastewater processing.
ENE444
Systems and Control
Introduction: what is a control system. State equations and examples. Nonlinear systems and linearization. Laplace transform review. Transfer functions, Block diagrams and interconnections. Time response: derivation in state. Second-order systems. Stability of LTI systems: asymptotic. Open-loop v.s. closed. Routh criterion. Nyquist stability criterion. Frequency response and Bode Design Examples. Pole placement. Exact tracking problem. Asymptotic tracking problem. Robust tracking problem.
ENE445
Optimization of Energy Systems
Linear and nonlinear program based optimization algorithms that are specially suited for the design, analysis and operation of electric power systems, power processing devices, machines and transformers. Geometric programming. New generation optimization techniques. Simulated annealing, Genetic Algorithms, Bayesian statistics. Examples applied to heat transfer problems and energy systems such as gas and steam power plants, refrigeration systems, heat pumps and so on. Generation expansion planning, bulk power supply systems, hydro-thermal scheduling, power converter design optimization
ENE452
Fuels and Combustion
Liquid fuels. Gaseous fuels. Combustion. Solid fuels. Study of the principles of combustion including stoichiometry and energy calculations of the principal fuels used in ceramic engineering such as coke,coal, oil and LPG.
ENE455
Feedback Control Systems
Linear feedback control systems, their physical behavior, dynamical analysis, and stability. Laplace transform, frequency spectrum, and root locus methods. System design and compensation using PID and lead-lag controllers. Digital implementations of analog controllers.
ENE461
Hydrogen Energy Systems
History, background of hydrogen, its uses. Methods of hydrogen production. Acceptance of hydrogen as fuel. Modes of storage and transportation. Pipeline transportation of Hydrogen. Cost reviews (hydrogen versus hydrocarbon transportation). Safety considerations. Pipeline system design features. Pipeline conversion. Hydrogen pipeline construction considerations.
ENE464
High Voltage Techniques
Electrical Field Analysis: experimental and computational methods, electrical breakdown in gasses, Townsend's breakdown criterion, Paschen's law, Streamer or "Kanal" mechanisms, breakdown in non-uniform field and corona, electrical break down of dielectric liquids and solids, insulating materials, dielectric measurements, generation and measurement of high AC, DC and impulse voltages and currents, electrostatic generators, testing transformers and series resonant circuits, impulse voltage and current generator circuits, sphere and uniform field gaps, electrostatic generating and peak voltage measuring voltmeters.
ENE470
Fuels Chemistry
Energy, Solid Fuels- Structure and Petrography of Coal, Sampling and Analysis, Classification and Storage of Coal, Liquid Fuels- Origin, Composition and Physical Processing of Crude Petroleum, Tests on Liquid Fuels, Natural Gas and Liquefied Petroleum Gases, Flue and Fuel Gas Analysis, Secondary Fuels, Energy Conversion with Combustion, Atmospheric Pollution, Mass and En. Balances.
ENE471
Introduction to Mechatronics and Robotics
Introduction to Mechatronics, Microcontrollers and Event Driven Programming, Introduction to Sensors and GPS, OpAmps (non-ideal), Comparators and Statics, DC Motors, Stepper Motors and Gears, Timers, Modular Software in C, Noise Isolation, A brief history of Robotics, Effectors and Actuators, Role of Sensors, Control Architectures and Feedback Control, Subsumption Architecture, Reactive, Deliberative and Hybrid Control, Behavior based control and Emergent behavior, Adaptive Behavior and Robot learning.
ENG101
Introduction to Computers
An introduction to basic aspects of computing, operating systems, computing environments, networks and tools. This course provides a background of tools using DOS and Windows environments for word processing, spreadsheets and databases.
ENG103
Computer Aided Design
Understanding the purposes and commands of AutoCAD, creating new shapes altering them and adding new entities to them. Modifying objects placing notes and specifications on objects, drawing solid objects, Isometrics, The user co-ordinate system, 3D commands, solid bock building, plotting AutoCAD drawings.
ENG106
Fundamentals of Industrial Engineering
Introduction to Industrial Engineering (IE), brief history of IE, related disciplines, production systems design, production systems design, production systems control, quality control, total management, operations research, decision sciences and systems.
ENG201
Fundamentals of Electrical Engineering
The Physical foundation of electric circuits. Electric current, electromotive force (voltage), resistance, DC and AC, Ohms law. Power and energy. Real and ideal sources. Circuit analysis of resistive networks: Kirchhoffs voltage and current laws, voltage-divider rule, the current-divider rule ,wye-delta transformations, voltage and current source conversions, mesh-current analysis, nodal analysis. Network theorems: superposition theorem, The venin theorem, Norton theorem, maximum power transfer theorem. Transients in RC, RL and RLC circuits. AC waveform, period and frequency. AC values. AC voltage and current in capacitors and inductors. Sinusoidal steady-state analysis and power calculations. Mutual inductance and transformers.
ENG202
Physical Electronics
Overview of basic semiconductor mechanisms. The electronics of metal-semiconductor contacts, pn junctions, bipolar transistors, and MOS field-effect transistors. Properties that are significant to device operation for integrated circuits.
ENG204
Introduction to Modelling and Optimization
A general overview of operations research, with selected applications from engineering and management systems and interdisciplinary areas. The methodology of mathematical modelling and its relation to problems in industrial, commercial and public systems. Introduction to linear programming: the simplex method, duality, sensitivity analysis and related topics. Network models and project scheduling.
ENG206
Digital Systems
Sequential logic circuits, state diagrams, applications of flip-flops, synchronous and asynchronous counters, shift registers, memories, interfacing, introduction to microprocessors and microcomputers, integrated circuit technologies. (Prerequisite: ENG205)
ENG304
Engineering Economy
Importance of engineering economy in industrial practice. Engineering economy related concepts, Present value of money, compound interest formulas, present worth methods, payback period, internal rate of return, capital cost, Benefit/cost rate, evaluation of alternative investment projects, mathematics of inflation, risk analysis.
FLGT101
Flight I
First step of Flight, PPL Flying Phase
FLGT201
Flight II
Second Step of flight, PIC Flying phase
FLGT202
Flight III
Third step of Flight, PIC Flying Phase
FLGT301
Flight IV
Fourth step of flight, CPL/IR
FLGT302
Flight V
Fifth step of flight, CPL/IR
FLGT401
Flight VI
Sixth step of flight, Night Flight
FLGT402
Flight VII
Seventh step of flight, Multi Engine Flight
GAS001
Internship
Students are expected to work complete 75 days internship in a appropriate kitchen. Students must prepare a presentation as part of the assessment to pass.
GAS101
Tourism and Hospitality Math
This is a comprehensive hospitality mathematics course, designed to provide students with the essential numeric skills required for Hospitality and Tourism management. The course content includes percentages, menu pricing, yield and price factors, profit and loss statements, algebra, simple and compound interest, hospitality and tourism statistics, and weight/volume conversions between the Imperial and Metric systems.
GAS102
Principles of Marketing
This course serves as an introduction to the basic concepts and practices of modern hospitality to student's knowledge. It will have a balance between theories-concepts and practices-applications. An integrative approach will be used to discuss the major marketing decisions hospitality marketing managers face in today's global marketplace.
GAS103
Principles of Nutririon
Principles of persanal health, energy requirements and calculations, carbonates, oils, protein, vitamins and mineralts; nutrician among the lifecycle and exercise, nutrician and health, nutricious element loss reduction, health Diet schedule, dietary menu engineering.
GAS104
Food & Beverage Management
Introduction to the food and beverage industry and management. The food and beverage department and organization structure. Hygiene, sanitation and security. Nutrition, menu service, kitchen production, bar knowledge and service, food and beverage marketing, host relationship and dealing with complaints.
GAS105
Sanitation and Personel Hygine
Nutricious micros, chemical and biochemical factors. Nutricion deteriations control techniques. Nutricous changes and micros, organ's changes. Health and hygiene important factors for staff, kitchen and transport sanitation. HAACP concept.
GAS106
Consumer Behaviour
The course provides a scope of behavioral concepts and ways to determine the strategic implications of customer behavior for marketers in tourism and hospitality industry. The course engages student to get familiarized with the realities and associations of buyer behavior in hospitality marketing. This course provides understanding of buyer behavior that can alleviate strategic decision making in hospitality operations.
GAS107
English in Hospitality I
This cource will introduce English Tourism terminology where sutendts will be able to understand and develop their reading and speaking skills.
GAS108
English for Hospitality II
This course will introduce English Tourism terminology where students will be able to understand and develop their reading and speaking skills.
GAS109
History of Food & Beverage
Investigation of the development of food production and consumption with effect of historical economical, social, political and control factos. Outline the Acient era until Rannasience changing cultures and eating habits, food conversion, food presentation and consumption style.
GAS110
Kitchen Management
Kitchen and organization, management and leadership, kitchen management and productivity, other departments and relationships, organization and responsibility, kitchen planning. Kitchen ingredients planning, inventory. Kitchen health and hygiene, food transport and hygiene, sanitation, food poisoning and health. Standard recipies, cooking management, food consumption elements, hunger, appetite and attractiveness.
GAS201
Food & Beverage Cost Control
Food and beverage classifications and functions, organization structures, service planning and marketing, food and beverage cost control, the benefits of control for business's. food and beverage cost control and stages. Developing costing for food and beverage standard receipies, cost calculation. Statistical calculation and reflection in report writing of food and beverage events.
GAS202
Menu Planning & Design
Definition of food and beverage menu engineering. Menu types, age groups and industry related menu planning. Health related menu planning. Special features of Menu planning, menu contents, menus and selling, menu design and pricing.
GAS203
Restaurant Management
Principles of the restaurant business. Restaurant development and cost control analysis. Restaurant management planning, organisations management and control process's. restaurant business marketing, selling, finance and human resource application.
GAS204
Modern Cuisine
Theoretical presentation of North, Central and South America, Australia and New Zealand cuisine's materials and food processing. Description on the effect of the present century and access to world markets from communicating with the global processes of development, change in dietary patterns of people and focuses on food options.
GAS205
Culinary Practice II
The course introduces students to practical applications of culinary arts to include all salads, salad sauces, meze, canapi and cold appertisors. Preperation and presentation techniques. General food preparation and cooking principles. Soup, vegetable, a variety of pastry ingredients, meat and poultry preparation and production. Soup, vegerable, a variety of pastry ingredients, meat and poultry preparation and cooking principles. Garnish, presentation and preparation. This course builds on Part I and extends kitchen practice to provide a broader understanding and experience in the preparation of starters and the main courses and deserts for a variety of international menus.
GAS206
Culinary Practice II
The course introduces students to practical applications of culinary arts to include all salads, salad sauces, meze, canapi and cold appertisors. Preperation and presentation techniques. General food preparation and cooking principles. Soup, vegetable, a variety of pastry ingredients, meat and poultry preparation and production. Soup, vegerable, a variety of pastry ingredients, meat and poultry preparation and cooking principles. Garnish, presentation and preparation. This course builds on Part I and extends kitchen practice to provide a broader understanding and experience in the preparation of starters and the main courses and deserts for a variety of international menus.
