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Criminal Justice Systems |
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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
Is this an International Course? No
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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 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
Is this an International Course? No
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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 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 an International Course? No
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Culinary Arts |
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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 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
Is this an International Course? No
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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
Is this an International Course? No
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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 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
Is this an International Course? No
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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
Is this an International Course? No
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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.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional, Hybrid
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
Semesters Offered Fall, Spring
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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.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
Semesters Offered Fall, Spring
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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 the EAP course sequence ENG 078 and ENG 088, or ENG 096; or minimum grade “C” in one of the following: 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
Is this an International Course? No
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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. 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
Is this an International Course? No
Semesters Offered Fall, Spring, Summer
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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
Is this an International Course? No
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CA 115 - Production ID/ Food Service Purchasing
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. 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
Is this an International Course? No
Semesters Offered Fall, Spring, Summer
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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. 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
Is this an International Course? No
Semesters Offered Fall, Spring
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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
Is this an International Course? No
Semesters Offered Fall, Spring, Summer
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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
Is this an International Course? No
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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. 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
Is this an International Course? No
Semesters Offered Fall, Spring, Summer
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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
Is this an International Course? No
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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 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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? No
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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): None.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
Semesters Offered Fall, Spring, Summer
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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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? Yes
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CA 221 - Breads I Credit Hours 3
Lecture: 2 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
Is this an International Course? No
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CA 222 - Breads II Credit Hours 3
Lecture: 2 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
Is this an International Course? No
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CA 224 - Pies and Tarts Credit Hours 3
Lecture: 2 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
Is this an International Course? No
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CA 225 - Cakes I Credit Hours 3
Lecture: 2 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
Is this an International Course? No
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CA 226 - Cakes II Credit Hours 3
Lecture: 2 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
Is this an International Course? No
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CA 229 - Desserts I
Lecture: 2 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
Is this an International Course? No
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CA 230 - Desserts II Credit Hours 3
Lecture: 2 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
Is this an International Course? No
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CA 232 - Petit Fours/Small Pastries Credit Hours 3
Lecture: 2 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
Is this an International Course? No
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CA 236 - Cookies Credit Hours 3
Lecture: 2 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
Is this an International Course? No
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CA 237 - Showpieces Credit Hours 3
Lecture: 2 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
Is this an International Course? No
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CA 238 - French Pastry Credit Hours 3
Lecture: 2 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
Is this an International Course? No
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CA 239 - Custards and Frozen Desserts Credit Hours 3
Lecture: 2 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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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Diagnostic Medical Sonography |
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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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? No
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DMS 240 - Sonographic Specialties & Introduction to Vascular Sonography Credit Hours 3
Lecture: 2 Lab: 2
This course covers non-routine sonographic procedures and special topics such as breast and prostate imaging, ultrasound-guided interventional techniques, emergent care and an introduction to general Doppler and vascular techniques. Various vascular topics such as carotid anatomy and surgery, vertebral and subclavian imaging, hydrostatic pressure, lower extremity venous physiology and imaging are taught in this course. 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
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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DMS 241 - Sonographic Specialties & Vascular Sonography Credit Hours 3
Lecture: 2 Lab: 2
This course is a continuation of non-routine sonographic procedures and special topics such as infant and pediatric imaging. Also, ultrasound-guided interventional techniques and general Doppler and vascular topics such as upper and lower arterial duplex scanning and interpretation, venous insufficiency and mapping as well as segmental pressure testing are covered in this course. 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
Mode of Delivery Traditional
Is this an International Course? No
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DMS 242 - Abdominal and Visceral Vascular Sonography Credit Hours 3
Lecture: 2 Lab: 2
This course introduces the use of diagnostic imaging with the use of Doppler for examining the vasculature of the human body. In this class, the student will learn about normal anatomy and the disease that affects the abdominal and visceral circulatory system such as: aorta, iliac, mesenteric, renal arteries, hepatoportal system, pelvic vasculature, liver and renal transplant as well as penile imaging and interpretation. 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 an International Course? No
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DMS 243 - Cerebrovascular and Special Circulation Sonography Credit Hours 3
Lecture: 2 Lab: 2
This course introduces the use of diagnostic imaging with the use of Doppler for examining the vasculature of the human body. In this class, the student will learn about normal anatomy and the disease that affects the cerebrovascular and special circulatory system. Topics such as transcranial techniques, imaging and interpretation, intraoperative and post-operative monitoring, cerebral emboli detection, hemodialysis access fistulas and grafts, arterial bypass grafts and stents, central vascular access devices, vascular application of contrast agents and quality assurance are taught 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 an International Course? No
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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
Is this an International Course? No
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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
Is this an International Course? No
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DMS 252 - Clinical Education Credit Hours 4
Lecture: 0 Lab: 20
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 the abdomen, small parts, OB/GYN organs, superficial structures, other organ systems/procedures and vascular ultrasound. Emphasis is on the progression to full independent scanning under the supervision of qualified sonography staff and clinical instructor. 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 an International Course? No
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DMS 260 - Arterial and Venous Sonography Credit Hours 3
Lecture: 2 Lab: 2
This course introduces the use of diagnostic imaging with the use of Doppler for examining the veins and the arteries in the human body. In this class, the students will learn about normal anatomy and the disease that affect the circulatory system such as: carotid, vertebral and subclavian circulations, venous and arterial physiology, hydrostatic pressure and segmental pressure. The students will learn how to perform carotid, upper and lower extremities venous and arterial duplex examinations. Prerequisite(s): Acceptance into the Advanced Vascular Sonography Certificate.
Concurrent: DMS 242, DMS 243, DMS 252.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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Digital Media Production |
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DGTL 100 - Concepts of Digital Media Credit Hours 4
Lecture: 3 Lab: 2
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
Is this an International Course? No
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DGTL 101 - Digital Media Capture, Management and Tools Credit Hours 4
Lecture: 3 Lab: 2
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
Is this an International Course? No
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DGTL 102 - Motion Graphics Credit Hours 4
Lecture: 3 Lab: 2
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
Is this an International Course? No
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DGTL 103 - Digital Audio Production Credit Hours 4
Lecture: 3 Lab: 2
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
Is this an International Course? No
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DGTL 104 - Digital Video Production Credit Hours 4
Lecture: 3 Lab: 2
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
Is this an International Course? No
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DGTL 204 - Advanced Digital Video Production Credit Hours 4
Lecture: 3 Lab: 2
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
Is this an International Course? No
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DGTL 220 - Digital Image Production Credit Hours 4
Lecture: 3 Lab: 2
The creation, manipulation and production of high-quality digital images using professional techniques and industry standard tools and their integration into digital media, motion graphics and video production are presented in this course.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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DGTL 290 - Digital Media Production Internship Credit Hours 3
Lecture: 0 Lab: 15
Participation in a learning experience at a department approved workplace in an area of digital media under the supervision of both the college and the employer. The credit hours for the course can vary from one to three. A minimum of 75 contact hours working at the internship site is required for each credit hour in an approved internship position over the course of the semester. This experience is meant to be an opportunity for the student to gain valuable work experience, knowledge and applied skills in an industry position. Students will be required to maintain and submit to the instructor; weekly journal entries, an end of semester portfolio, summary report of the experience and periodic employer performance evaluations. Students will be required to meet with the instructor during the first week of the semester and then periodically throughout the internship. Students seeking an internship opportunity can contact the department program coordinator or Career Services for assistance locating an interested employer and obtaining a copy of the Joliet Jr. College Internship Handbook containing procedures and required forms. Prior to beginning an internship all students must contact the department for workplace approval, consent and process initialization at least 8 weeks prior to the desired semester. Departmental approval is required prior to registration. Prerequisite(s): 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
Is this an International Course? No
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DGTL 295 - Digital Media Project Production Credit Hours 4
Lecture: 3 Lab: 2
This course will provide advanced students the experience of all phases of the creation of a professional digital media project from pre-production through post-production. Prerequisite(s): DGTL 204
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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DGTL 299 - Special Topics in Digital Media Production Credit Hours 1-4
Lecture: 0-4 Lab: 0-8
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 digital media capture, design, project management, pre-production, production, post-production activities or some combination that will contribute meaningfully to the education of the student. Different topics will be taught as per the demand. Prerequisite(s): Consent of department
Is course repeatable for credit? Yes Number of times may repeat? (Maximum is 3) 3
Variable Hour Exist Yes
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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Economics |
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ECON 103 - Principles of Economics I (Macroeconomics) Credit Hours 3
Lecture: 3 Lab: 0
IAI GECC Number S3901
A study of economic forces underlying the economic system with special emphasis on an analytical approach to determining price, national product, saving, consumption, investment, employment, growth and economic stability, banking system, and international economics.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional, Hybrid, Online
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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ECON 104 - Principles of Economics II (Microeconomics) Credit Hours 3
Lecture: 3 Lab: 0
IAI GECC Number S3 902
A study of economic relationships at the level of the individual consumer, firm and industry. This course explores pricing and output in different market settings, regulation and antitrust policy, market failure, and wage determination. Prerequisite(s): ECON 103
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional, Hybrid, Online
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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ECON 111 - Introduction to International Economics Credit Hours 3
Lecture: 3 Lab: 0
This course introduces the student to the basic economic principles governing international trade. The course explores the reasons for trade, the monetary transactions of trade and the benefits of free trade. Basic economic concepts such as supply and demand are introduced to facilitate the study of trade.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
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ECON 210 - Modern Money and Banking Credit Hours 3
Lecture: 3 Lab: 0
This course will offer a descriptive, historical, and analytical review of financial institutions, system structure, policy, and the Federal Reserve System pertaining to fractional reserve banking, employment, and domestic and global activity. Prerequisite(s): ECON 103
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this an International Course? No
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Education |
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EDUC 101 - Introduction to Education Credit Hours 3
Lecture: 2.5 Lab: 1
Provides an introduction to teaching as a profession in the American education system. Offers a variety of perspectives on education including historical, philosophical, social, legal, and ethical issues in a diverse society. Includes organizational structure and school governance. A minimum of 20 classroom observation hours in a variety of school settings is required. Prerequisite(s): Placement into ENG 101 or minimum grade of “C” in one of the following: ENG 021 and ENG 099;or the EAP course sequence ENG 079 and ENG 089, or ENG 096.
Students must obtain a criminal fingerprint background check upon enrolling in this course.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
Semesters Offered Fall, Spring
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EDUC 106 - Introduction to Classroom Management Credit Hours 3
Lecture: 3 Lab: 0
This course is an introduction to strategies for behavior management for students in general and special education K-12 classrooms. It is designed to develop skills in identifying, observing, managing, and changing behaviors in the classroom. Topics include types of behavior management approaches, ethics, observation methods, and strategies for increasing and decreasing behaviors, with an emphasis on positive, proactive methods
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EDUC 108 - Teaching the Language Arts Credit Hours 3
Lecture: 3 Lab: 0
An introduction to recent trends, basic problems, and procedures in the teaching of language arts (reading, writing, listening, speaking) in the elementary school. A general survey of the data and principles of current organization, content, method, and evaluation
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Online
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EDUC 115 - Introduction to Technology in Education Credit Hours 3
Lecture: 3 Lab: 0
This course introduces educators to the knowledge and skills required to demonstrate their proficiency in the current technology standards. The course focuses on both knowledge and performance, and includes hands-on technology activities.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Hybrid
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EDUC 120 - Diversity of Schools and Society Credit Hours 3
Lecture: 3 Lab: 0
Provides social and global perspectives on education. Includes how schooling is shaped by the social contexts in which it occurs, particularly in multicultural and global contexts. Prerequisite(s): None
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Online
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
Semesters Offered Fall, Summer
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EDUC 240 - Students with Disabilities in Schools Credit Hours 3
Lecture: 2.5 Lab: 1
IAI Major Number ECE 913
This survey course provides an overview of educational and evidence-based strategies supporting children and students with exceptional cognitive, social, sensory, communication, physical, and emotional needs. Identification of and intervention strategies, methods, and programs to meet the needs of children with disabilities are presented. Study of the historical, philosophical and legal foundations of special education and applicable federal and state laws and requirements conducted, including: Individuals with Disabilities Education Act, Individualized Family Service Plan, Individualized Education Programs, and inclusive programming. Fulfills requirements of School Code 25.25. Prerequisite(s): Placement into ENG 101 or minimum grade of “C” in one of the following: ENG 021 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
Is this an International Course? No
Semesters Offered Fall, Spring
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EDUC 251 - Education Internship and Seminar Credit Hours 3
Lecture: 2 Lab: 5
This course is designed to provide the future teacher with practical experience working with students in local public preschools and public or parochial elementary schools, middle schools, high schools, and special education programs. This weekly field experience and seminar involve the application of the principles of child and adolescent development and educational psychology. Students who are employed in an educational or related setting may be allowed to complete the internship in that setting, pending instructor approval. Prerequisite(s): EDUC 101 with a minimum grade of C or EDUC 240 with a minimum grade of C.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
Semesters Offered Spring
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Electrical/Electronic Automated Systems Technology |
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EEAS 101 - Basic Wiring and Circuit Design Credit Hours 4
Lecture: 3 Lab: 3
This course covers the fundamentals of electrical and electronic circuits including the calculation and measurement of voltage, current, resistance and power. Emphasis is placed on safe meter usage, print reading and exposure to a variety of electrical technologies currently used in industry. Topics include: introductory residential wiring, operation of AC motors, industrial solid-state devices, variable frequency drives, industrial controls and single-phase/three-phase power distribution
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EEAS 111 - Industrial Controls I Credit Hours 4
Lecture: 3 Lab: 3
Fundamentals of industrial controls. This course is designed to provide the student with skills in basic electrical theory including electron relationship, Ohm’s Law, Power Law, and Series and Parallel circuit characteristics. The student will develop hands-on skills using transformers, motors, magnetic control devices, relays, time delay circuits, reversing circuits and other control input devices. Also covered are the application and installation of controls for pressure, temperature, flow, and level circuits
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EEAS 113 - Industrial Controls II Credit Hours 4
Lecture: 3 Lab: 3
A continuation of EEAS 111. This course includes solid-state controls, proximity, photoelectric, thermistors/thermocouples, S.C.R., triacs, thyristors, transistors, timers, counters, and advance motor controls. Industrial process control is covered including reduced voltage starting and methods for motor braking. Prerequisite(s): EEAS 111
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EEAS 115 - Electrical/Electronics Troubleshooting Credit Hours 4
Lecture: 3 Lab: 3
A course designed to provide the student with the essential techniques of troubleshooting relating to electrical and electronic circuits. Use of test equipment and instrumentation will be covered. Preventive maintenance and cutting troubleshooting time is emphasized. Lab work includes hands-on troubleshooting of common circuits. Prerequisite(s): EEAS 111
Concurrent: Concurrent Enrollment EEAS 113 or have actual work experience in electrical/electronic plant maintenance
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EEAS 120 - Industrial, Residential, Commercial Code Credit Hours 3
Lecture: 3 Lab: 0
This course is intended for students to gain the understanding of electrical safety for persons and equipment to the minimum standards of the National Electrical code. The student will be instructed on how to read and understand the NEC and how to locate code sections. Prerequisite(s): None Corequisite(s): None
Concurrent: None
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Semesters Offered Spring
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EEAS 125 - Residential Electrical Systems Credit Hours 4
Lecture: 2 Lab: 4
This course is designed to provide a solid background of electrical principles and practices as well as a thorough understanding of the National Electrical Code. Once having mastered the information students will install a safe wiring system in a residential home; often for Habitat for Humanity or similar.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EEAS 215 - Process Control & Instrumentation Credit Hours 4
Lecture: 3 Lab: 3
This course provides a broad perspective of industrial measurement and control. Methods of sensing, measuring and transmitting data obtained from industrial processes are covered. Principles and theory of automatic control, measurement concepts, programmable controller, and distributed control also will be covered. Prerequisite(s): EEAS 113
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this an International Course? No
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EEAS 221 - Industrial Circuits Basic Programmable Logic Controllers Credit Hours 4
Lecture: 3 Lab: 3
This course deals with the basic operation, application and programming of the integrate industrial control system concentrating on the industrial microprocessor programmable logic controller (PLC). The course covers historical background, uses of PLCs, product ranges, benefits numbering systems, and codes and logic concepts pertaining to PLCs. The student will develop an understanding of the PLC central processing unit, input-output systems, programming and peripheral devices, and programming languages, and will develop skills in programming and documenting on a cross section of industrial PLCs. Much time will be spent in the lab working on different kinds of industrial PLCs. Prerequisite(s): EEAS 113
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EEAS 223 - Industrial Circuits-Advanced Programmable Controllers Credit Hours 4
Lecture: 3 Lab: 3
This course deals with advanced industrial control equipment. The student will develop an understanding of the operation and application of Industrial Programmable Logic Controllers. Students will develop program, wiring, and troubleshooting skills in high level PLC functions such as Analog I/O, Data Manipulation, Multi-Bit I/O, Scan Modification, Report Generation, and others. Students will spend much of their time in the lab applying the above skills to the industrial programmable logic controllers available there. Prerequisite(s): EEAS 221
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EEAS 225 - Automated Systems Credit Hours 4
Lecture: 3 Lab: 3
In this course, the student will learn the process of implementing a system from defining the system requirements to installation and start up. Hands-on lab training with PLC to computer communications, PLC to PLC communications, and PLC to computer MMI (Man Machine Interface) communications. The student will develop the skills necessary to engineer, wire, configure, and troubleshoot industrial automated systems. Prerequisite(s): EEAS 221
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EEAS 240 - Motors and Drives Credit Hours 4
Lecture: 3 Lab: 3
This course provides sufficient depth and detail to enable the technician to properly select the appropriate motor for a given application, install it including connections and alignment, maintain it, and troubleshoot it. This is done through the use of lectures and hands-on lab practice. Types of motors, series, parallel, and compound D.C. motors, wound rotor motors, synchronous motors, and synchros and stepper motors. Activities will include motor alignment, preventative maintenance, and predictive maintenance. Motor drives and solid state motor starters will be examined as well as stepper and serve motor control. Prerequisite(s): EEAS 101 , EEAS 111 , and EEAS 113
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EEAS 299 - Technical Update Credit Hours 1-4
Lecture: 1-4 Lab: 1-6
This course will select new technologies in the industrial automation field such as operator interface, drive technologies, industrial programming, robotics etc., and present them in a usable format. It will use vendor support, field trips and peer learning to develop new skills. Demonstration and hands-on learning are emphasized.(May be repeated 2 times. Must be different topics each offering.) Prerequisite(s): EEAS 101 or 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
Is this an International Course? No
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Electronics Engineering Technology |
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EET 101 - Fundamentals of Electronics Credit Hours 4
Lecture: 3 Lab: 3
This course provides a survey of basic electronic concepts and theories in combination with hands-on instruction to reinforce classroom theory. Topics addressed include: DC/AC circuit concepts, magnetism, semiconductor devices, amplifier basics, digital number systems, combinational logic circuits and microcomputer basics. Prerequisite(s): High School Algebra
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EET 102 - Electronic Soldering, Circuit Board Rework and Repair Credit Hours 2
Lecture: 1 Lab: 2
A course designed for those with little or no electronic soldering experience. Soldering skills are taught and practiced from basic to high reliability through hole connections, circuit board soldering and minor repair are also covered.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EET 103 - Project Construction Credit Hours 2
Lecture: 1 Lab: 2
Every student will receive an electronic kit and will assemble it with instructor guidance. Completed kits become the property of the student and will provide a vehicle for designing, building and testing circuitry while progressing through the Electronics Engineering Technology (EET) curriculum. This project will develop the student skills in component identification, soldering, hand-tool usage, and system testing. Prerequisite(s): EET 102
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this an International Course? No
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EET 104 - Soldering/Desoldering Surface Mount Devices Credit Hours 2
Lecture: 2 Lab: 1
This high-tech course will stress the safe installation and removal of surface mount devices (SMDs) from common electronic circuit boards. Students will use both conductive and convective heat sources along with wire solder and solder paste in perfecting their skills. Proper component removal techniques also will be covered. Prerequisite(s): EET 102
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EET 106 - SMD Project Construction Credit Hours 2
Lecture: 1 Lab: 2
Students will use a computer program to lay out a printed circuit board design. This design will be used to fabricate a printed circuit board. The students will add surface-mounted components and verify correct circuit operation. Prerequisite(s): EET 104
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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EET 108 - Introduction to Digital Electronics Credit Hours 4
Lecture: 3 Lab: 4
This is a first course in digital electronics providing an overview of basic electricity, DC circuits, AC circuits, diodes, transistors, and Op-Amps. The remainder of the course closely examines number systems associated with digital electronics, logic gates, logic gate simplification, and combinational and sequential logic. Prerequisite(s): Grade of “C” in high school algebra or equivalent coursework
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
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