2019-2020 Catalog 
    
    May 30, 2020  
2019-2020 Catalog [ARCHIVED CATALOG]

Course Descriptions


Click here to view Classification of Courses and Course Description Legend .

 

Computer Networking Technologist

  
  •  

    CNT 211 - Route II

    Credit Hours 4
    Lecture: 4 Lab: 0
    This is the second course in the Cisco Networking Academy that covers topics in preparation for the Cisco CCNP Route exam. Course topics include planning and configuring EIGRP in an enterprise environment, understanding OSPF routing within Frame Relay network types and OSPF multi-area. Advanced topics include IPv4 and IPv6 support for scalable and highly secure Cisco routers that are connected to both LANs and WAN’s in the enterprise environment. It is recommended that this course is taken immediately after CNT 210. Prerequisite(s): CNT 104   or consent of department.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CNT 212 - Switch

    Credit Hours 4
    Lecture: 4 Lab: 0
    This course is the introduction to Enterprise campus network design and PPDIOO Lifecycle approach to network design and implementation. The course covers implementing trunking in Campus area networks, VLAN trunking protocol and private VLANS, link aggregating in etherchannel, rapid spanning tree protocol basics, and multiple spanningtree and STP enhancements, troubleshooting STP, configuring inter-vlan routing and deploying CEF based multi-layer switching, Cisco IOS server load balancing, implementing high availability, network monitoring and redundant supervisor engines in catalyst switches, understating switch security and protecting against vlan attacks, security considerations. Preparing the campus infrastructure and advanced services to support: wireless, voice and video. Implementing IP multicast in the campus area network. Prerequisite(s): CNT 104   or consent of department.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CNT 213 - TSHOOT

    Credit Hours 4
    Lecture: 4 Lab: 0
    This course covers the application of maintenance methodologies, maintenance process and procedures, network maintenance tools, applications and resources.  Integrating and troubleshooting into the network maintenance process. Usage of Cisco IOS commands to selectively gather information in support of basic diagnostic processes. Identification of tools commonly used for specific maintenance and troubleshooting process and preparing the infrastructure for their use. Troubleshooting switched virtual interfaces and inter-VLAN routing. Course teaches troubleshooting of OSPF, EIGRP, BGP protocols and issues on switches, routers and application services. Identification of common IPv4 and IPv6 routing issues and troubleshooting performance. Troubleshooting unified communication issues in converged networks. Troubleshooting management, control and data plane security. Prerequisite(s): CNT 104   or consent of department.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
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    CNT 218 - Cisco Voice Primer

    Credit Hours 4
    Lecture: 4 Lab: 0
    The CCNA Voice Primer course is designed to offer students who have completed a Cisco course to understand and configure a voice enabled network for small and medium-sized business.  Students will install, configure, and customize Cisco IP phones to work with an IP Telephony environment as well as with traditional analog telephony devices.   The course provides in-depth design guidance to serve as blueprints for a production environment.   The course is the pre-requisite for CCNA Voice class. Prerequisite(s): CNT 101  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
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    CNT 219 - Cisco Voice

    Credit Hours 4
    Lecture: 4 Lab: 0
    The CCNA Voice course is designed to offer students who have completed the Cisco Primer course the ability to understand and configure a voice enabled network for a large-scale businesses.  This provides an in-depth understanding of voice networking principles, tools, deployment options, integration challenges and troubleshooting techniques. Students shall work on telephony systems such as: Cisco Unified Communications Manager, Cisco Unity Connection, or Cisco Unified Presence. The course provides preparation for students to take the ICOMM exam through Cisco. Prerequisite(s): CNT 101  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
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    CNT 220 - CCNA Security

    Credit Hours 4
    Lecture: 4 Lab: 0
    This course provides training to secure Cisco routers and switches and their associated networks. It leads to validated skills for installation, troubleshooting and monitoring of network devices to maintain integrity, confidentiality and availability of data and devices and develops competency in the technologies that Cisco uses in its security infrastructure. Prerequisite(s): CNT 101   or Valid CCNA R&S certification or consent of Cisco Coordinator. 
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
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    CNT 299 - Special Topics in CNT

    Credit Hours 1-4
    Lecture: 1-4 Lab: 0
    A course for the student with advanced preparation to become involved in an extensive project. The nature of the project is determined by a full-time faculty member. The project may include Computer Network Security, computer routing and network administration configuration.
    Is course repeatable for credit? Yes Number of times may repeat? (Maximum is 3) 2
    Variable Hour Exist Yes
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No









Construction Management

  
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    CM 100 - Intro to Construction Management

    Credit Hours 2
    Lecture: 1 Lab: 2
    An introduction to the global construction industry and managing construction projects. Includes industry career options and industry terminology; the phases, delivery methods and services provided during construction projects; an introduction to project scheduling, estimating, safety and sustainable construction; teaches basic construction math principles.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
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    CM 190 - Construction Law

    Credit Hours 3
    Lecture: 3 Lab: 0
    The course is an introduction to law and the legal environment addressing how it is applied within the construction industry.  The course covers specific legal topics that are in everyday use by a construction profession.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

  
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    CM 200 - Graphical Communication for Construction Management

    Credit Hours 3
    Lecture: 2 Lab: 3
    A comprehensive study to introduce the Construction Management student to graphical communications embodying the following areas: sketching, drafting, scales and dimensioning, standards, CADD (Computer Aided Design and Drafting) and BIM (Building Information Management) software. Specific construction documentation such as fiend sketches, working with existing plans and drawings and shop drawings is presented to develop the necessary skills to communicate graphically in the construction industry. Prerequisite(s): AEC 106    or consent of department
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

  
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    CM 210 - Construction Costing and Estimating

    Credit Hours 3
    Lecture: 2 Lab: 2
    Introduction to the basic methods of construction estimating. Provides familiarization with estimating construction costs, quantity takeoff surveys, labor productivity rates, local cost factors, and overhead and profit using both the approximate and detailed methods. Prerequisite(s): AEC 106   and CIS 126  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

  
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    CM 215 - Construction Planning and Scheduling

    Credit Hours 3
    Lecture: 2 Lab: 2
    A study of the planning and control of construction projects through the use of construction schedule. Scheduling techniques using bar charts and critical path methods will be addressed using current scheduling software. Issues associated with project delays, costs and project paperwork that relate to scheduling will be discussed. Prerequisite(s): CIS 124  , CIS 126  and AEC 106  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

  
  •  

    CM 225 - MEP Systems in Construction

    Credit Hours 3
    Lecture: 3 Lab: 1
    Introduces the study of heating, ventilation and air conditioning (HVAC), electrical and plumbing systems. This course will examine methods used to determine the appropriate size of equipment, accessories and fixtures used in modern buildings. Learn how to properly accommodate the space required for these systems in the design of a building. Applications and latest technology for various systems will be presented. Construction drawings, specifications and industry computer software will be discussed. Prerequisite(s): AEC 106  or ARCH 110  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
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    CM 230 - Construction Contracting and Specifications

    Credit Hours 3
    Lecture: 2 Lab: 2
    Introduction to the functions and operations of a construction office including bidding, construction contracts and specifications, bonds and insurance, labor law and labor relations. Legal aspects and interpretation of contracts and specifications. Prerequisite(s): AEC 106  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

  
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    CM 251 - Advanced Estimating Spreadsheets

    Credit Hours 1
    Lecture: 0 Lab: 2
    The course is designed to take the basic estimating principles and incorporate them into an estimating tool using the database functions of a spreadsheet program. Prerequisite(s): CM 210  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
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    CM 252 - Advanced Estimating Digitizing

    Credit Hours 2
    Lecture: 1 Lab: 2
    The course is designed to introduce the student to the basics of digitizing and how it is used in estimating. Different trades will be used to demonstrate how digitize units or quantities into a computer program and associate costs with the item to complete an estimate. Prerequisite(s): CM 210  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
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    CM 253 - Advanced Estimating Programs

    Credit Hours 1
    Lecture: 0 Lab: 2
    The course is designed to introduce the student estimating programs used in the construction industry. The course will give the students a general overview, demonstrations and limited practice in several different programs. Prerequisite(s): CM 210  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
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    CM 260 - Project Management

    Credit Hours 3
    Lecture: 2 Lab: 2
    This course is designed to integrate the multiple elements of the Construction Management program and to give the student insight and experience in the daily responsibilities, processes and duties of construction project management.  Students will work individually and in teams on projects and perform various tasks associated with construction project administration including record keeping and documentation, financial aspects, negotiating techniques, specifications, and other duties necessary for successful project completion. Prerequisite(s): CM 230  and ENG 101 .
    Concurrent: CM 215  may be taken prior to, or concurrent, or consent of department.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No









Criminal Justice Systems

  
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    CRJ 100 - Introduction to Criminal Justice System

    Credit Hours 3
    Lecture: 3 Lab: 0
    IAI Major Number CRJ 901
    A survey and analysis of the criminal justice system, including an historical and philosophical overview of the development, with special emphasis on the system’s primary components and the relationship of these components in the administration of criminal justice in the United States.
     
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional, Online

  
  •  

    CRJ 105 - Introduction to Corrections

    Credit Hours 3
    Lecture: 3 Lab: 0
    IAI Major Number CRJ 911


    Examination of the philosophical background and operational aspects of the correctional task. Federal, state and local organizational jurisdiction of correctional agencies are analyzed, as is a career-oriented study of the field of corrections.

     
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional, Hybrid, Online

  
  •  

    CRJ 115 - White Collar Crime

    Credit Hours 3
    Lecture: 3 Lab: 0
    This course is designed to give student’s guidance and demonstration on White Collar Crime in the Field of Criminal Justice. Topics relate to contemporary teachings regarding fraud, occupational crime, corporate crime, governmental crime, political crime, crimes of globalization, enterprise crime, technocrime, finance crime, organized crime, policing and regulating white collar crimes, and prosecuting, defending and adjudicating white collar crimes. Overall, students will learn how to respond to the new age dilemma of white collar crime. Prerequisite(s): Placement into ENG 101  or a minimum grade of “C” in one of the following: ENG 021  and ENG 099 ; or ENG 022  and ENG 099 ; or the EAP course sequence ENG 079  and ENG 089 , or ENG 096 .
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CRJ 120 - Juvenile Delinquency

    Credit Hours 3
    Lecture: 3 Lab: 0
    IAI Major Number CRJ 914
    Underlying causes of behavioral patterns of the juvenile delinquent; study and application of preventive methods and techniques; and analysis of juvenile case studies. Prerequisite(s): Placement into ENG 101  or a minimum grade of “C” in one of the following: ENG 021  and ENG 099 ; or ENG 022  and ENG 099 ; or the EAP course sequence ENG 079  and ENG 089 , or ENG 096 
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional, Hybrid, Online

  
  •  

    CRJ 125 - Drugs and Addiction in Criminal Justice

    Credit Hours 3
    Lecture: 3 Lab: 0
    This course is designed to give student’s guidance on Drugs and Addiction in the Criminal Justice System. Topics relate to drug use and addiction including Juvenile addiction issues. Students will be taught how to address drug use and addictive subject/offenders in the Criminal Justice system. The class will focus on evaluating how drugs work, restricted/illegal drugs, prevention and treatment. Prerequisite(s): Placement into ENG 101  or a minimum grade of “C” in one of the following: ENG 021  and ENG 099 ; or ENG 022  and ENG 099 ; or the EAP course sequence ENG 079  and ENG 089 , or ENG 096 
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

  
  •  

    CRJ 150 - Internship in Criminal Justice

    Credit Hours 3
    Lecture: 0 Lab: 15
    A field experience to enable the criminal justice student to gain insight into the operational, administrative and supervisory functions of the criminal justice agency. The student will be under the supervision of the instructor and an official named by the participating agency. A planned outline of activities with an appropriate balance between assignment to routine tasks and more creative endeavors will serve to guide the student through this experience. Prerequisite(s): Must have written consent of the program coordinator.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CRJ 200 - Criminology

    Credit Hours 3
    Lecture: 3 Lab: 0
    IAI Major Number CRJ 912
    An examination of the theoretical explanations for criminal behavior and victimization with an analysis of the social, behavioral and biological approach that attempts to explain criminal activity. Contemporary issues, policies and research regarding victimization, punishment, treatment, and rehabilitation are examined. Prerequisite(s): Placement into ENG 101  or a minimum grade of “C” in one of the following: ENG 021  and ENG ENG 099 ; or ENG 022  and ENG 099 ; or the EAP course sequence ENG 079  and ENG 089 , or ENG 096 
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional, Online

  
  •  

    CRJ 210 - Introduction to Criminal Justice Research

    Credit Hours 3
    Lecture: 3 Lab: 0
    An examination of the research function within criminal justice as a discipline and the relationship of planning and research within criminal justice agencies. Focuses on various research techniques and models used to evaluate criminal justice functions, programs, operations, and activities. Applied research techniques are utilized. Prerequisite(s): CRJ 100  , CRJ 105  , and CRJ 110  . Placement testing into ENG 021  and ENG 099 ; ENG 022  and ENG 099 ,or the EAP course sequence ENG 078  and ENG 088 ; or ENG 096 ;or minimum grade “C” in one of the following: ENG 020  and ENG 098 ; or the EAP course sequence ENG 077  and ENG 087 .
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CRJ 215 - Probation and Parole

    Credit Hours 3
    Lecture: 3 Lab: 0
    Examination of the community resources that can be brought to bear on the correctional task. Vocational and rehabilitation services, alcohol detoxification, welfare units, employment services, and legal aid services are covered. Prerequisite(s): CRJ 105   or consent of department
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

  
  •  

    CRJ 220 - Constitutional Law and Due Process

    Credit Hours 3
    Lecture: 3 Lab: 0
    This course provides students with a broad knowledge base in regards to the U S  Constitution, constitutional law, the history of the Bill of Rights and individual rights in the United States of America. Some areas which will be targeted will include but are not limited to; The United States Supreme Court, The United States Constitution, The United States Bill of Rights, search and seizure, arrests, freedom of expression, pornography, sexual harassment, and freedom of religion. Intended for Criminal Justice and Law Enforcement majors Prerequisite(s): CRJ 130  with a minimum grade of C.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Online

    Is this a Human Relations/Diversity Course? No








  
  •  

    CRJ 230 - Introduction to Criminalistics

    Credit Hours 3
    Lecture: 2 Lab: 2
    Scientific analysis, comparison and identification of physical evidence. Court testimony and presentation. Prerequisite(s): CRJ 225   or consent of department
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CRJ 235 - Prison and Jail Management

    Credit Hours 3
    Lecture: 3 Lab: 0
    Knowledge of the institution and acquaintance with all its procedures including custodial, classification, reception, orientation, release procedures, and other phases of institutional management. Prerequisite(s): CRJ 105   or consent of department
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CRJ 240 - Traffic Administration and Control

    Credit Hours 3
    Lecture: 3 Lab: 0
    Orientation of traffic administration, accident prevention and traffic problems. The jurisdictional functions of varying traffic control agencies, traffic enforcement functions and techniques. Motor vehicle law and its application. Prerequisite(s): CRJ 155   or consent of department
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CRJ 260 - Technology in Law Enforcement

    Credit Hours 3
    Lecture: 2 Lab: 2
    This course is designed to give students guidance and demonstration on special technological topics in the field of criminal justice.  Topics relate to contemporary technology such as firearm simulation training, live scan fingerprinting, ink fingerprinting, report writing, interviewing and interrogation, and polygraph analysis.  In addition, students will be informed of continuing emerging technology and tools offered to law enforcement personnel.  Moreover, the class will focus on evaluating the mind of the criminal highlighting critical study and examination of the criminal mind. Prerequisite(s): CRJ 100  , CRJ 110  , CRJ 120  , and CRJ 130  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CRJ 270 - Contemporary Topics in Criminal Justice

    Credit Hours 1-6
    Lecture: 1-6 Lab: 0
    A forum for focusing on special interest criminal justice topics depending on the availability of staff, visiting lecturers or other selected instructional resources to cover a contemporary issue of concern to students, the community and/or staff. Standard formulas for determining credit for lecture/laboratory courses will be used in determining the assignment of credit hours awarded for each of these experiences. Prerequisite(s): Consent of department
    Is course repeatable for credit? No
    Variable Hour Exist Yes
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    LENF 101 - Introduction to Law Enforcement

    Credit Hours 3
    Lecture: 3 Lab: 0
    A three-unit survey course covering the history of law enforcement, an in-depth analysis of the American Constitution as it applies to law enforcement and a career orientation emphasizing the realities of a career in law enforcement at local, state and federal levels of service.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional, Online

    Is this a Human Relations/Diversity Course? No








  
  •  

    LENF 103 - Criminal Law

    Credit Hours 3
    Lecture: 3 Lab: 0
    Components, purposes and functions of criminal law. Elements which are necessary to establish crime and criminal intent. Sources of criminal law, attempts and conspiracy, criminal responsibility, defenses to crime, laws of arrest, search and seizure, and civil law. Actual cases will be studied. Prerequisite(s): Placement into ENG 101 or minimum grade of “C” in one of the following:  ENG 021 and ENG 099 ; or ENG 022 and ENG 099 ; or the EAP course sequence ENG 079 and ENG 089 , or ENG 096 .
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional, Online

    Is this a Human Relations/Diversity Course? No








  
  •  

    LENF 111 - Internship in Law Enforcement

    Credit Hours 3
    Lecture: 0 Lab: 15
    Students are assigned to a law enforcement agency for supervised exposure to the various aspects of the operation of a working law-enforcement agency. Students are required to work in agencies for 15 hours per week. Students must complete the internship prior to enrollment in sophomore-level course work. Prerequisite(s): Must have written consent of the program coordinator.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    LENF 206 - Criminal Investigation

    Credit Hours 3
    Lecture: 3 Lab: 0
    Fundamentals of investigation and crime-scene application; the recording, collection and presentation of evidence; investigative techniques and procedures; and follow-up and case studies. Prerequisite(s): LENF 103  .  Placement into ENG 021   and ENG 099 ;or the EAP course sequence ENG 078  , ENG 079  , ENG 088 , and ENG 089  ; or ENG 096  ; or minimum grade C in one of the following:  ENG 020   and ENG 098  ; or the EAP course sequence ENG 076  , ENG 077  , ENG 086  , and ENG 087  .
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    LENF 208 - Evidence and Criminal Procedure

    Credit Hours 3
    Lecture: 3 Lab: 0
    Criminal procedures in the areas of arrest, force, and search and seizure. Evidence and its legality in relation to various levels of law enforcement. Prerequisite(s): LENF 103   with a minimum grade of C.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional, Online

    Is this a Human Relations/Diversity Course? No








  
  •  

    LENF 209 - Law Enforcement Organization and Administration

    Credit Hours 3
    Lecture: 3 Lab: 0
    Organization and management in law enforcement and public safety; administrative devices and procedures; problem analysis and evaluation; and planning and research. Prerequisite(s): LENF 101   and LENF 103   with a minimum grade of C.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional, Online

    Is this a Human Relations/Diversity Course? No








  
  •  

    LENF 216 - Police and Community Relations

    Credit Hours 3
    Lecture: 3 Lab: 0
    Examines the history of community policing,  community responsibilities, problem-oriented policing, media relations, ethics and evolving strategies. Prerequisite(s): LENF 101  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional, Hybrid, Online


Culinary Arts

  
  •  

    CA 101 - History and Fundamentals of Culinary Arts

    Credit Hours 2
    Lecture: 2 Lab: 0
    This class covers basic competencies needed to understand the food service industry, including terminology, gastronomy, and computers. The historical perspective of the class will help students develop an understanding of why cuisine and food preparation methods have evolved. The class will cover the history of food from prehistoric times through today. The content will focus on how historical events influence the food service industry today. Prerequisite(s): Placement into ENG 101  or minimum grade of “C” in one of the following: ENG 021  and ENG 099  ; or ENG 022  and ENG 099  ; or the EAP course sequence ENG 079  and ENG 089  , or ENG 096 .
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 102 - Cost and Portion Management

    Credit Hours 3
    Lecture: 3 Lab: 0
    Study of the fundamental business functions of quantity food production including organization, revenue and expenses, recipe converting and costing, calculation of losses, ratios, formulas and mixtures, weights and measures, and cost comparisons of various food stuffs. Prerequisite(s): Placement testing into MATH 094  or minimum grade “C” in MATH 090  or equivalent.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 103 - Menu Planning

    Credit Hours 2
    Lecture: 2 Lab: 0
    Principles of menu development: writing, layout, and media selection; foreign and domestic menu terminology and proper spelling; truth in menu policies; and menu analysis will all be covered.  Integration of the menu in the operation with respect to market, facility, and personnel, principles of portion control, recipe usage, conversion, and pricing techniques also will be a part of this class. Prerequisite(s): Placement into ENG 021  and ENG 099 , or ENG 022  and ENG 099 , or the EAP course sequence ENG 078  and ENG 088 , or ENG 096 ; or minimum grade “C” in one of the following: ENG 020  and ENG 098 , or the EAP course sequence ENG 077  and ENG 087 ; and Placement testing into MATH 094  or minimum grade “C” in MATH 090  or higher. Corequisite(s): CA 102   and CA 113  .
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional, Online

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 105 - Introduction to Culinary Arts Principles and Applications

    Credit Hours 3
    Lecture: 2 Lab: 2
    Credit can be earned by students enrolled in a culinary arts curriculum at their secondary institution through “dual credit articulation agreements” between JJC and their host school.  Students must complete a minimum of at least one full year of approved culinary curriculum maintaining at least a “C” average in all culinary coursework.  Students earning any grade below a “C” in their culinary courses will not be approved for articulation of dual credit. Prerequisite(s): Articulation agreement must be in place between JJC and host institution prior to student being enrolled in this course for possible dual credit.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 106 - Applied Food Service Sanitation

    Credit Hours 2
    Lecture: 2 Lab: 0
    A comprehensive study of food sanitation and food safety for the Hospitality Industry. Areas of discussion include cause and prevention of food borne illness, desired personal hygiene practices, proper procedures for cleaning and sanitizing, and pest control prevention. In addition, basic HACCP procedures will be introduced. Upon successful course completion, the student will be eligible for the IDPH FSSMC. Prerequisite(s): Placement into ENG 021  and ENG 099  , or ENG 022  and ENG 099 , or the EAP course sequence ENG 078  and ENG 088 , or ENG 096  ; or minimum grade “C” in one of the following: ENG 020  and ENG 098  , or the EAP course sequence ENG 077  and ENG 087 .
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional, Hybrid

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 107 - Remarkable Dining Service

    Credit Hours 3
    Lecture: 0.5 Lab: 5
    This course enables students to take a hands-on approach to remarkable dining service. The practical lab portion of class takes place in a fully operational restaurant run by the Culinary Arts Department. Students are taught an updated look at table service, from setting up a dining room and taking guests’ orders to executing wine and beverage service and handling customer requests. The class will cover “Scripts for Service Scenarios” throughout to help servers practice such real-world dining service scenarios as recommending a dish, taking reservations, dealing with special dietary or service requests, and even handling customer dissatisfaction with food or beverage. Students will perform proper service skills and functions of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. The class will cover relevant food and beverage service concepts such as training service staff, preparation for service, the importance of the initial front-door greeting, handling cash and credit transactions, styles of modern table service, and the relationship between the front and back of the house. This class takes place in the fully operational laboratory setting of the Culinary Arts restaurant where students will perform remarkable dining service techniques with actual customers. Prerequisite(s): CA 112  .
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 111 - Basic Commercial Kitchen

    Credit Hours 5
    Lecture: 2 Lab: 6
    This course is designed to give Hospitality Management and other non-culinary arts major students an introduction into the operation, procedures and working of a commercial kitchen. Students will learn the proper and safe ways to operate, handle, use, and maintain kitchen equipment and machinery by demonstration and practical experience. At the end of the semester, students will be able to demonstrate an understanding of professional cooking methods, ways to ensure and evaluate quality control of purchased and prepared foods, and appropriate commercial kitchen procedures, safety and sanitation. Prerequisite(s): Placement into ENG 021  and ENG 099 , or ENG 022  and ENG 099 , or the EAP course sequence ENG 078  and ENG 088 , or ENG 096 ; or minimum grade “C” in one of the following: ENG 022  and ENG 099 , or the EAP course sequence ENG 077  and ENG 087 . This course is for non-culinary arts majors.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 112 - Principles of Food Preparation

    Credit Hours 3
    Lecture: 0.5 Lab: 5
    This course is designed to give students an introduction into the workings of a commercial kitchen. Students will learn the proper and safe ways to operate, handle, use and maintain kitchen equipment and machinery through demonstration and practical experience. Additionally, students will learn professional cooking methods, food preparation techniques, kitchen station management, inventory management, and sanitation management practices widely used throughout many facets of the foodservice industry including the use of produce, grains, dairy products, and staple groceries in preparation of soups, sauces, and side dishes. Prerequisite(s): Placement into ENG 021  and ENG 099 , or ENG 022  and ENG 099 , or the EAP course sequence ENG 078  and ENG 088 , or ENG 096  ; or minimum grade “C” in one of the following: ENG 020  and ENG 098 , or the EAP course sequence ENG 077  and ENG 087 . Corequisite(s): CA 152  .
    Notes: This is an eight-week course. CA 152 will be the offered during the second 8 weeks of the semester. Students must successfully pass CA 112 in order to begin CA 152.

    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 113 - Introduction to Product Fabrication

    Credit Hours 2
    Lecture: 2 Lab: 2
    The introduction to fabrication of meat, fish, shellfish and poultry utilizing various market forms such as whole, boxed, frozen or live.  Students will learn industry desired fabrication fundamentals and techniques through both practical and theoretical applications. Corequisite(s): CA 112  .
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Hybrid

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 115 - Production ID/ Food Service Purchasing

    Credit Hours 3
    Lecture: 3 Lab: 0
    Instruction in the basic principles of quantity food and beverage purchasing. A study of the food markets from the producer to the consumer. Establishment of standards of specifications for food and beverage products. Prerequisite(s): Placement into ENG 101  or minimum grade of “C” in one of the following: ENG 021  and ENG 099 , or ENG 022  and ENG 099 , or the EAP course sequence ENG 079  and ENG 089 , or ENG 096 . Corequisite(s): CA 116  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 116 - Baking and Pastry I

    Credit Hours 3
    Lecture: 0.5 Lab: 5
    Education and practical experience in the execution of a commercial bakery and pastry operation.  Students will manage the preparation and serving of bakery and pastry products with an emphasis on quality and efficiency including assorted pastries, pate au choux, puff pastry, cakes, pies, cookies, yeast breads, quick breads and flat breads as used in large volume operations. Prerequisite(s): Placement into ENG 101  or minimum grade of “C” in one of the following: ENG 021  and ENG 099 , or ENG 022  and ENG 099 , or the EAP course sequence ENG 079  and ENG 089 , or ENG 096  . Successful completion of CA 102  and CCA 106  or taken as co-requisite. Corequisite(s): CA 156  
    Notes: This is an 8 week course. CA 116 is offered during the first 8 weeks of the semester and CA 156 will be Offered during the second 8 weeks.

    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 140 - Work Experience

    Credit Hours 3
    Lecture: 0 Lab: 40
    In order to meet the requirements of this class, students must spend no less than 12 weeks of regular employment in an approved internship position in the hospitality or foodservice industry.  Students will be required to prepare a final report summing up their experience, weekly journal entries and submit mid-term and end of semester employer performance evaluations.  The student must complete a minimum of 225 hours in this internship position over the course of the semester.  This equates to approximately 15 hours per week over the 15 weeks of the semester, or approximately 19 hours per week over the course of 12 weeks.  If the student needs help in acquiring a position in the industry, the instructor will help to seek out an appropriate paid internship position.  Only an internship position in a pre-approved establishment will be accepted for credit.  This experience is meant to be an opportunity for the student to gain valuable work experience, knowledge and applied skills in a hospitality related internship position.  Students must be aware that an internship follows the same commitment as a regular job in that you can be terminated at any time for poor performance, bad attitude, or unreliable attendance.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 141 - Culinary Studies Abroad

    Credit Hours 2
    Lecture: 2 Lab: 2
    This course is designed to expose students to international cuisines and cultures.  Students will study the culinary history of the destination prior to departure.  Meeting times prior to departure will focus on how food and ingredients have impacted that particular designation’s economy and the overall hospitality industry of that area.  While on tour, students will participate in culinary cooking classes gaining hands-on experience in preparing local dishes with local ingredients.  Students will visit with farmers and producers of local foods and ingredients to learn how local food products have impacted the global market place. Prerequisite(s): Recommended: CA 101  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 150 - Introduction to Ice Sculpturing

    Credit Hours 3
    Lecture: 1 Lab: 5
    A beginning course in ice sculpturing with emphasis on tools, safety, ice-tempering, and hands-on practice of beginning and intermediate pieces. 

    This class is designed to allow students to become familiar with the unique properties of ice and with making ice sculptures. 
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 152 - Quantity Food Preparation II

    Credit Hours 3
    Lecture: 0.5 Lab: 5
    This course is designed to give students a continuation of the workings, operation, sanitation management and fundamental kitchen management practices of a commercial foodservice operation.  Students will learn and apply professional cooking methods and preparation techniques including the use of proteins, produce, grains, dairy products, and staple groceries in preparation of breakfast cookery, entrees, sauces, soups, side dishes, and salads. Prerequisite(s): Placement into ENG 021  and ENG 099 , or the EAP course sequence ENG 078  and ENG 088 , or ENG 096 ; or minimum grade “C” in one of the following: ENG 020  and ENG 098 , or the EAP course sequence ENG 077  and ENG 087 . Corequisite(s): CA 112  
    Notes: CA 112 is taken the first eight weeks of the semester and CA 152 during the second eight weeks. Students must successfully pass CA 112 in order to take CA 152.

    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 156 - Baking and Pastry II

    Credit Hours 3
    Lecture: 0.5 Lab: 5
    Education and practical experience in preparation and serving products with an emphasis on quality and efficiency including pastries, cakes and pies as used in large volume operations. Corequisite(s): CA 116  
    Notes: Must register for both CA 116 and CA 156 during the same semester. CA 116 takes place during the first eight weeks of the semester and CA 156 takes place during the second eight weeks of the semester.

    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 160 - Catering

    Credit Hours 3
    Lecture: 2 Lab: 2
    The systematic study of the catering industry. Lecture, demonstrations and participation in banquet layout, menus, sales, supervision, catering office, kitchen production and hospitality functions. Prerequisite(s): Placement into ENG 021  and ENG 099 , or ENG 022  and ENG 099 ; or the EAP course sequence ENG 078  and ENG 088  , or ENG 096 ; or minimum grade “C” in one of the following: ENG 020  and ENG 098 , or the EAP course sequence ENG 077  and ENG 087 .
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 165 - Center of the Plate

    Credit Hours 3
    Lecture: 1 Lab: 4
    This class will take you through the stages of plate and menu designs. We will work through Appetizers, soups, salads, Entrée and desserts. Classical Escoffier dishes will be studied and prepared. You learn the art of creating beautiful plates that look great and taste better. Techniques include Plate flow, plate color scheme, flavor profile, Balance and Texture. This class allows you let your imagination run free and open your creative side. Learn to put ideas on paper and work out spacing and flow. A mystery box final in which all talents will be put to use finalizes the class, creating a 3 course meal. Prerequisite(s): CA 102 , CA 106  and CA 112  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 212 - A La Carte Cooking I

    Credit Hours 3
    Lecture: 0.5 Lab: 5
    Instruction in the art of a la carte food preparation and cookery including station management, plating techniques and introduction to foodservice operations. This is an eight week course. Prerequisite(s): CA 102  , CA 106  , CA 112  , and CA 116  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 213 - Culinary Supervision

    Credit Hours 3
    Lecture: 3 Lab: 0
    An introduction to culinary and food service operations management with emphasis on back of the house culinary operations, supervision of food service staff and proper execution, controls, and leadership related to food and beverage production and service. Instruction in the theory and practice of employee management and relationship. Culinary leadership techniques, theories and methods for improving culinary team performance, and developing professionalism of the back of the house staff will be the primary focus. Prerequisite(s): Placement into ENG 101  or minimum grade of “C” in one of the following: ENG 021  and ENG 099 , or ENG 022  and ENG 099  ; or the EAP course sequence ENG 079  and ENG 089 , or ENG 096  .
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 215 - Nutrition

    Credit Hours 2
    Lecture: 0.5 Lab: 3
    Students will study the normal nutritional needs of the average adult and how it relates to the food service industry.  Learn how to utilize previously acquired cooking techniques for producing healthy meals for yourself and your customers. Prerequisite(s): CA 106 , CA 152  and CA 156  .  Students who have had CA 112 previously as a 6-hour course may substitute it for the CA 152 prerequisite. 
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Hybrid

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 216 - Professional Cooking I

    Credit Hours 3
    Lecture: 0.5 Lab: 5
    Introduction to professional cookery in a fine dining setting. Focusing on an introduction to modern cooking, soup and sauce techniques. This is an eight week course.” Prerequisite(s): CA 102  , CA 106  , CA 112  and CA 116   Corequisite(s): CA 214 and CA 215
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 218 - Garde Manger & International Cuisine

    Credit Hours 2
    Lecture: 0 Lab: 4
    This course focuses on the hot and cold aspects of the garde manger station including garnishing, preparation of various forcemeats and their applications, curing and smoking and hot and cold hors d’ oeuvres. The preservation and utilization of meats and vegetables will be taught as this is a major part of the garde manger kitchen. Garde manger has many historical applications from different countries. At the midpoint of the semester, the students will explore cuisine from different countries and regions of the world. Students will prepare ethnic and cultural food of various countries with the focus on indigenous ingredients, methods of preparation, and cuisine from each of the countries. Prerequisite(s): CA 112  , CA 152  , CA 116  , and CA 156  . CA 112 and 116 have divided into two 8 week courses of 3 credits each beginning in 2017FL.  Students who have already taken 112 and 116 may substitute the 6-hour CA 112 and CA 116 for the CA 152 and CA 156 prerequisite.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? Yes








  
  •  

    CA 221 - Breads I

    Credit Hours 4
    Lecture: 3 Lab: 2
    This is the first of two practical courses designed to expose the student to bread production. A thorough understanding of the ingredients, baking theory, and mixing methods will be stressed. Use of equipment and methods of handling doughs also will be stressed. Skill and speed in scaling, shaping, proofing, and baking yeast doughs will be developed. Sanitation and safety will be emphasized.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 222 - Breads II

    Credit Hours 4
    Lecture: 3 Lab: 2
    This is the second of two practical bread courses. Muffins, sweet doughs, croissants, and Danish pastries will be emphasized. A thorough understanding of dough richness, roll-in procedures, proofing, retarding, freezing, and baking will be emphasized. Techniques for mixing, shaping, proofing, baking, and finishing these products will be stressed. Sourdoughs and use of grains will also be studied. Prerequisite(s): CA 221  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 224 - Pies and Tarts

    Credit Hours 4
    Lecture: 3 Lab: 2
    This course is designed to give the student practical exposure to the production of pies. Crusts and short doughs will be emphasized. Pie filling will be stressed. Specialty and holiday items will be practiced. Production speed and skill will be developed. Understanding of basic ingredients, mixing methods and handling techniques will be emphasized
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 225 - Cakes I

    Credit Hours 4
    Lecture: 3 Lab: 2
    This is the first of two courses designed to expose the student to the basic mixing of cakes. A practical understanding of tools and equipment will be developed. A thorough understanding of basic ingredients, baking theory, and mixing methods will be developed. Baking and storage techniques will be covered. Sanitation and safety will be emphasized. Different cakes, filings and icing will be studied
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 226 - Cakes II

    Credit Hours 4
    Lecture: 3 Lab: 2
    This is an advanced course designed to give the student greater practical exposure to cake making. Speed and skill in the mixing of a wide variety of cakes will be stressed. A thorough understanding of standard cake will be emphasized, as well as advanced decorating techniques. Specialty cakes, rolled fondant, and wedding cakes will also be covered. Prerequisite(s): CA 225  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 229 - Desserts I

    Credit Hours 4
    Lecture: 3 Lab: 2
    This is the first of two practical dessert courses. Emphasis will be placed on a thorough understanding of ingredients, mixing methods and handling techniques for products basic to a large variety of desserts.  Skill development in making of classical European dessert basics also will be emphasized. Skill in assembling dessert will be developed. Safety and sanitation practices will be emphasized. Basic plate design and home-style desserts will also be studied
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 230 - Desserts II

    Credit Hours 4
    Lecture: 3 Lab: 2
    This is the second practical dessert course. Designing new desserts from the basic products as well as classical dessert variations will be practiced. Skill in the production of complicated desserts for restaurant use will be emphasized. Attractive presentation will be emphasized. An understanding of portion control and serving problems also will be emphasized. Prerequisite(s): CA 229  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 232 - Petit Fours/Small Pastries

    Credit Hours 4
    Lecture: 3 Lab: 2
    This is an advanced course in the design and creation of petit fours. Basic doughs, gateaux and fillings will be used to create petit four glaze and petit four secs. Skill in the use of poured fondant, poured chocolate, piping, and decorating will be developed. Presentation also will be emphasized.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 236 - Cookies

    Credit Hours 4
    Lecture: 3 Lab: 2
    Expose students to the production of cookies, from basic to advanced; from classic to trendy. Shaping, decorating, and finishing techniques will be developed, as well as production, speed, and skill. Application towards retail sales will be emphasized.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 237 - Showpieces

    Credit Hours 4
    Lecture: 3 Lab: 2
    An advanced class which will introduce the student to different mediums to produce showpieces. Chocolate, pastiallage, nougatine, gingerbread, and sugar will be covered. Prerequisite(s): CA 236   and CA 232  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 238 - French Pastry

    Credit Hours 4
    Lecture: 3 Lab: 2
    Students will be exposed to classic French Pastry, both old and new. Basic doughs, batters and creams will be emphasized. An understanding of their applications and how to update old classics will be developed. Use of tools and equipment for both large and small production will be stressed.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 239 - Custards and Frozen Desserts

    Credit Hours 4
    Lecture: 3 Lab: 2
    Students will produce various cooked creams, baked custards, Bavarians, mousses, ice-creams and frozen desserts. Emphasis on production, speed, and proper sanitation and presentation will be stressed.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 252 - Advanced A La Carte Cooking

    Credit Hours 3
    Lecture: 0.5 Lab: 5
    Advanced instruction in the fine art of food preparation including an introduction to culinary arts work. Advanced techniques in plating, cooking techniques, station management and foodservice operations. This is an eight week course. Prerequisite(s): CA 102 , CA 106 , CA 112 , CA 116 , CA 113 , CA 152 , and CA 156   Corequisite(s): CA 212  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 256 - Advanced Professional Cooking

    Credit Hours 3
    Lecture: 0.5 Lab: 5
    Advanced techniques in professional cooking in a fully operational and culinary run restaurant, open to the public. Advanced modern cooking techniques and skills will be covered and executed by students as they rotate through the various stations in the commercial kitchen. This is an eight week course. Prerequisite(s): CA 102 , CA 106 , CA 112 , and CA 116  completed with a minimum grade of “C”. Also must have completed CA 212  and CA 252  . Corequisite(s): CA 216  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 270 - Flavor Pairing Dynamics

    Credit Hours 3
    Lecture: 2 Lab: 2
    Flavor pairing dynamics will simplify the challenge of food and beverage pairing, teaching students that the best matches create peak experiences.  We will explore food and beverage pairing as seen through the eyes of the world’s most discriminating palates, who see food and drink as inseparable and complimentary (such as Daniel Boulud, Traci Des Jardins and Patrick O’Connell).  This class will provide the student with a wealth of guidelines for pairings, not only by specific food, but by food type, time of day, characteristics, season, cooking method and personal mood. The class will focus on foods, spices, herbs, flavoring ingredients, wine, tea, water, coffee, beer and spirits, and offer the pairings in reverse-what to serve if you’ve already selected your beverage. The students will learn how to use their senses (see, smell and taste) in hands-on sensory dynamic class sessions, and create dishes in the commercial kitchen that pair beautifully with selected beverages.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 272 - Advanced Culinary Operations

    Credit Hours 3
    Lecture: 1 Lab: 4
    Course Description: Advanced Culinary Operations will address content areas that are integral to a culinary manager’s job, providing current and practical information in a hands-on and applied format.  The course content focuses on topics such as: product resources within the context of pleasing and servicing guests, operational staffing needs,  scheduling and fundamental human resource considerations, marketing strategies and applications, menu planning/design/pricing/costing and creating standardized recipes, specific legal aspects related to the culinary restaurant operation, financial management practices, applications and developing financial reports, revenue control,  restaurant analysis applications for operational improvement, and purchasing management applications including product selection/procurement/receiving/storing/issuing and maintenance of inventory.  Over the course of the semester, students will be responsible for determining menu item costs, cost percentages and sales price of menu mix, developing weekly station rotation and student “employee” schedule for the culinary operation, marketing the student run restaurant, running daily financial reports to determine revenues, profits and sales mix after each meal period, will supervise and train student servers while managing POS, service, and supervisory components of the fully operational culinary restaurant.  This course will have a traditional classroom component as well as a substantial amount of practical and applied instruction as students manage the full service culinary restaurant operation.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 274 - Culinary Concept to Start-Up

    Credit Hours 3
    Lecture: 0.5 Lab: 5
    Culinary Concept to Start-Up will give students the ability to fully create, develop, and execute a pop-up restaurant concept in a functional restaurant setting. This class will discuss relevant industry specific strategies and proven operational concepts needed to develop and operate a successful culinary operation. Students will learn and independently execute day to day operational and control functions including: proper kitchen and FOH setup; the selection and procurement of food, beverage, and non-food inventory; recipe development; conversion factoring and cost vs. pricing strategies; the development and implementation of operational, inventory, and personnel cost control measures; planning, preparing and serving food; marketing a culinary operation; and effectively dealing with administrative, financial, personnel and regulatory issues.  These topics will not just be discussed, but will be put to practical implementation by students as they take their concepts to implementation in a fully functional student run culinary operation.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    CA 299 - Special Topics in Culinary Arts

    Credit Hours 1-3
    Lecture: 1-3 Lab: .5-5
    The exploration and analysis of topics within the discipline. This is a course for advanced students interested in pursuing an in-depth investigation into a particular culinary topic. A full-time culinary arts faculty member will determine the topic, with emphasis on exploring areas of study not covered by existing courses.
    Is course repeatable for credit? Yes Number of times may repeat? (Maximum is 3) 3
    Variable Hour Exist Yes
    Mode of Delivery
    Traditional

    Offered Fall Semester: Yes Offered Spring Semester: Yes
    Is this a Human Relations/Diversity Course? No









Diagnostic Medical Sonography

  
  •  

    DMS 110 - Sonography Principles & Procedures

    Credit Hours 2
    Lecture: 1 Lab: 2
    This course introduces the student to the profession of diagnostic medical sonography including the role of the sonographer and the origins or the profession as well as the evolution of diagnostic medical sonography. It focuses on medical terminology, ethical/legal aspects, written/ verbal communication, and professional issues relating to registry, accreditation, professional organizations and history of diagnostic medical sonography as a profession. This course explains safety, body mechanics, patient transfer, infection control and emergency procedures. Career discussions include the sonographer’s role in various clinical settings, ethics and professionalism, job search and interview techniques. Prerequisite(s): Acceptance into the Diagnostic Medical Sonography Program.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DMS 111 - Sonography Physics I

    Credit Hours 3
    Lecture: 3 Lab: 0
    This course introduces students to the essential aspects of sonography physics and technology. It also provides them with an understanding of how diagnostic sonography works, including Doppler, safety and quality assurance. This course examines physical principles of sonography and focuses on explanation of various sonography-related terms and concepts such as  piezoelectricity, echoes, wavelength, frequency, refraction, acoustic impedance, propagation, sound beam generation, reflection, attenuation, bandwidth and resolution. Prerequisite(s): Acceptance into the Diagnostic Medical Sonography program.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DMS 112 - Abdominal & Small Parts Sonography

    Credit Hours 4
    Lecture: 2 Lab: 4
    This course presents a comprehensive study of normal anatomy and sonographic appearances of abdominal structures and small parts. Normal variants, physiology, pertinent laboratory tests, scanning techniques and protocols, transducer selection, exam preparation and correlation with patient medical history and the findings of other imaging modalities are covered in this course. Prerequisite(s): Acceptance into the Diagnostic Medical Sonography program.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DMS 113 - Sectional Anatomy in Imaging

    Credit Hours 3
    Lecture: 3 Lab: 0
    This course provides a detailed study of the human anatomy in transverse, sagittal, coronal and oblique planes. Emphasis is on  visualization of the appearance and the relationships of body organs in the planar sections. This course enables the student to picture and mentally reconstruct the human body in three-dimensional planes as it relates to diagnostic sonographic imaging. Prerequisite(s): Acceptance into the Diagnostic Medical Sonography program.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DMS 120 - Sonographic Image Critique

    Credit Hours 2
    Lecture: 2 Lab: 0
    This course provides a study of image critique, image quality, technical factors, scanning techniques and protocols as well as interpretation of sonographic appearances of abdominal, OB/GYN and vascular structures. Emphasis is on the correlation of clinical history, sonographic knowledge, interpretation of vascular imaging and Doppler data with visual diagnostic images including viewing of normal versus abnormal diagnostic sonographic images. This course provides an opportunity for the student to review and present interesting case studies. Prerequisite(s): Acceptance into the Diagnostic Medical Sonography program.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Online

    Is this a Human Relations/Diversity Course? No








  
  •  

    DMS 121 - Sonography Physics II

    Credit Hours 3
    Lecture: 3 Lab: 0
    This course is a continuation of the Sonography Physics-I course. It provides an in-depth explanation of ultrasound physics as it relates to real-time imaging and instrumentation. It examines various aspects of ultrasound system designs and emphasizes essential ultrasound topics such as pre and postprocessing, real-time imaging characteristics, imaging resolution, transducer types and their functions, Doppler effect, color-Doppler and spectral-Doppler instruments, types of flow, artifacts, bioeffects and safety.

      Prerequisite(s): DMS 111  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DMS 122 - Abdominal & Small Parts Pathology

    Credit Hours 3
    Lecture: 2 Lab: 2
    This course presents a comprehensive study of pathology, pathophysiology, disease states and sonographic appearances of abdominal structures and small parts. Clinical symptoms and data, relevant laboratory tests and the pathophysiology of pertinent diseases are covered in this course. Sonographic images of pathological states as well as correlation with patient medical history and the findings of other imaging modalities are also presented. Prerequisite(s): DMS 112  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DMS 123 - OB/GYN Sonography

    Credit Hours 4
    Lecture: 2 Lab: 4
    This course provides a comprehensive study of both normal gravid and non-gravid female pelvis as well as the reproductive system. Study of normal sonographic patterns and appearance of the uterus, normal variants, ovaries, fallopian tubes and related structures are emphasized. Embryogenesis, the reproductive cycle, normal fetal growth and development in the 1st, 2nd, 3rd trimesters, pertinent laboratory tests and comparison to the findings of other imaging modalities is also discussed in this course. Prerequisite(s): Acceptance into the Diagnostic Medical Sonography program.

     
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DMS 151 - Clinical Education

    Credit Hours 5
    Lecture: 0 Lab: 25
    This course provides students with clinical education and experience at clinical sites and allows them to practice skills necessary to obtain high quality sonographic images. Students will have an opportunity to perform sonographic examinations under the supervision of a qualified registered diagnostic sonographer, alter protocols based on sonographic findings, evaluate image quality, think critically, correlate and apply skills learned in the classroom. Emphasis is on broadening and progression of clinical knowledge and experience.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DMS 233 - OB/GYN Pathology

    Credit Hours 3
    Lecture: 2 Lab: 2
    This course presents an in-depth study of pathology, pathophysiology, disease states and sonographic appearances of obstetric and gynecological  structures. Review of instrumentation and scanning techniques optimization for pathological findings.  Sonographic identification of abnormal fetal growth and development in the 1st, 2nd, 3rd trimesters and major congenital abnormalities are also stressed. Clinical symptoms, relevant laboratory tests and the pathophysiology of pertinent diseases and fetal defects are covered in this course. Sonographic images of pathological states as well as correlation with patient medical history and the findings of other imaging modalities are also presented.

      Prerequisite(s): DMS 123  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DMS 240 - Sonographic Specialties & Special Topics

    Credit Hours 3
    Lecture: 2 Lab: 2
    This course covers non-routine sonographic procedures and special topics such as neonatal echoencephalography, pediatrics, ultrasound-guided interventional techniques, contrast applications and general Doppler techniques and emergent care. Overall review of the program and various clinical case studies are also presented. Prerequisite(s): Acceptance into the Diagnostic Medical Sonography program.
    Is course repeatable for credit? No
    Variable Hour Exist No
  
  •  

    DMS 250 - Clinical Education

    Credit Hours 4
    Lecture: 0 Lab: 20
    This course provides students with clinical experience at clinical sites and allows them to broaden and improve their scanning skills. Students will begin to attain competencies in ultrasound imaging of the abdominal, small parts,  OB/GYN organs and other superficial structures. Emphasis is on refining scanning skills, increasing self-confidence through more independent scanning and presenting completed cases to the radiologists for interpretation. Prerequisite(s): DMS 151  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DMS 251 - Clinical Education

    Credit Hours 7
    Lecture: 0 Lab: 35
    This course offers the student an opportunity to refine skills in independent scanning, recognize normal and pathological sonographic findings, alter protocols, improve image quality, gather pertinent clinical data and correlate with other imaging tests in order to fully understand the total medical picture of the patient prior to the ultrasound exam. Students will demonstrate full proficiency in ultrasound imaging of the abdomen, small parts, OB/GYN organs, superficial structures and other organ systems/procedures. Students are encouraged to gain experience and competencies in vascular studies. Emphasis is on the progression to full independent scanning under the supervision of qualified sonography staff and clinical instructor. Prerequisite(s): DMS 250  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No









Digital Media Production

  
  •  

    DGTL 100 - Concepts of Digital Media

    Credit Hours 4
    Lecture: 4 Lab: 0
    This course will provide students with an overview of multimedia concepts and a conceptual presentation of multimedia design principles and applications. Students will get exposure to a variety of current, industry standard software packages and technologies via extensive hands-on experiences. Topics include interactive documents and desktop publishing techniques, digital photography, image manipulation, digital video, digital sound, animation and multimedia authoring. Class discussions and readings include design considerations, application issues, and career opportunities. Students will design and create their own interactive, multimedia presentation utilizing these tools.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DGTL 101 - Digital Media Capture, Management and Tools

    Credit Hours 4
    Lecture: 4 Lab: 0
    An introduction to the basics of digital media terminology, capture and recording devices and techniques for their use, file types, conversion procedures, hardware and software.  This course utilizes a variety of digital devices and software to capture digital images, sounds and video and then to organize them for use in future multimedia projects.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DGTL 102 - Motion Graphics

    Credit Hours 4
    Lecture: 4 Lab: 0
    This course is an introduction to the creation of motion graphics, techniques and tools required and the important role that motion graphics plays in digital media production. Students will utilize a current industry standard motion graphics software application to create graphics that use sound, video and/or animation technology to create the illusion of motion or special effects.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DGTL 103 - Digital Audio Production

    Credit Hours 4
    Lecture: 4 Lab: 0
    An introduction to the concepts of digital audio specifically for end-use in interactive media, game creation, web, motion graphics and video creation.  Students will learn the principals of digital audio creation, editing, timing, mixing, synthesizing, sequencing, MIDI and compression technologies utilizing industry standard software and hardware. Prerequisite(s): DGTL 101   or GAME 207  or consent of the department
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DGTL 104 - Digital Video Production

    Credit Hours 4
    Lecture: 4 Lab: 0
    An introduction to creating, editing and producing digital video utilizing a current, industry standard software application. Students will learn digital video terminology and video editing including, adding transitions, special effects, music, sound effects and voice-overs, graphics and titles to a movie and how to publish the results in a variety of formats.
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








  
  •  

    DGTL 204 - Advanced Digital Video Production

    Credit Hours 4
    Lecture: 4 Lab: 0
    An advanced digital video creation, editing and production techniques, utilizing a current, industry standard software application. Students will learn digital video special effects including the incorporation of motion graphics, sound effects and transitions and compositing techniques to create a final professional level video. Prerequisite(s): DGTL 102   and DGTL 104  
    Is course repeatable for credit? No
    Variable Hour Exist No
    Mode of Delivery
    Traditional

    Is this a Human Relations/Diversity Course? No








 

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