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The purpose of the Drafting/CAD courses is to give students a sample of an intensive engineering education to help students planning a technical major in college. Upon graduation, students will have a base level knowledge of engineering graphics. Those who take the second year classes will have a rudimentary knowledge of the application of this technology in engineering and/or architecture.
Assessment is ongoing based primarily on drawings produced. Assignments are of increasing complexity throughout the course and continuing in the second year courses. The courses involve some written tests.
| Course ID | Credits |
Grade |
| S682 Basic Tech Drawing | 1/2 credit |
10, 11, 12 |
| This introductory course emphasizes the development of the ability to visualize and interpret solids using multi-view and pictorial drawings. An understanding of orthographic and pictorial drawings will be achieved by pencil sketches. Students will also learn elementary level of computer aided drafting. | ||
| S692 Fundamentals of Engineering | 1/2 credit |
11,12 |
Using drafting as a tool this course introduces the student to many engineering concepts and practices including the design of cams, gears, and simple mechanisms. New drafting skills are introduced including solid revolutions and assembly drawings. The course employs both pencil and CAD tools. Prerequisite: Basic Tech Drawing |
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| S693 Architectural Design | 1 credit |
11, 12 |
This course introduces the student to the engineering details and practices employed in the design and construction of single family homes. Students study various styles and building techniques and design a house. Drafting skills are applied to produce construction and presentation drawing using both pencil and CAD systems. Prerequisite: Basic Tech Drawing |
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The overall purpose of the Food & Nutrition courses is to provide each student in the program with the life skills needed for healthier lives. The program provides students with instruction and skills necessary to prepare and cook food and to properly clean the kitchen. The program also helps students to develop and appreciation for foods from other cultures. Leaving Cathedral, students should be able to prepare and enjoy good tasting and nutritious foods. Students will also understand the importance of good nutrition.
The primary assessment tool is the students’ demonstration of their cooking skills. In addition, tests, quizzes, projects, and oral presentations are used to assess their knowledge.
| Course ID | Credits |
Grade |
| S806 Food & Nutrition 1 | 1/2 credit |
9, 10, 11, 12 |
| This is a basic introductory course in the study of food. Special emphasis on basic baking methods and techniques through lectures, demonstrations, and laboratory experience will be utilized. Students will learn cookery skills needed for day-to-day living. Emphasis is also placed on good nutrition and wise food choices. In addition, students read and learn how to follow recipes and properly set a table. | ||
| S816 Food & Nutrition 2 | 1/2 credit |
10, 11,12 |
Food and Nutrition 2 will cover cookery as it relates to different states/sections of our country. Students will prepare foods typical of the following: New England, Pennsylvania Dutch, South, Mid-West, and California. |
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| S817 Food & Nutrition 3 | 1/2 credit |
10, 11, 12 |
This course deals with the cultures of various foreign countries in relations to the foods and preparation techniques of that country. Students will prepare foods that are representative of France, Germany, Italy, China and Spain. Prior to the study of each country, films are shown in order to illustrate the different climates experienced by these countries. This procedure provides clarification as to why particular foods are eaten in different countries according to their climate. |
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