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Construction Management |
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CM 260 - Project Management Lecture - Lab - Credit Hours: 2-2-3
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: CM 215 and CM 230 and ENG 101 or consent of department.
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Counseling |
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COUN 085 - College Preparation and Study Skills Lecture - Lab - Credit Hours: 2-0-2
This course is designed to introduce the student to the community college. Emphasis is placed on the skills necessary to succeed in college. Topics such as transition to college, self-discovery, and college survival techniques will be presented. This course is designed for the student who scores below college level in reading and writing.
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COUN 101 - College Success Lecture - Lab - Credit Hours: 2-0-2
College Success is designed to introduce the student to the community college. Emphasis is placed on acquiring the skills necessary to succeed in college. Topics such as understanding JJC policies and procedures, choosing the right college courses, managing stress, relating to others of diverse backgrounds are covered along with college survival skills that focus on improving time management, study skills, note taking, test taking, memory, and communication. Prerequisite: Placement 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 .
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COUN 110 - Career/Lifestyle Planning Lecture - Lab - Credit Hours: 3-0-3
A systematic approach to the process of career and lifestyle planning. The course provides students with an opportunity to explore their values, interests, skills, and experiences as they relate to occupational and lifestyle choices. Students will research potential careers through traditional and online methods. Labor market information, decision-making strategies and goal-setting are used to develop an individual career action plan.
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Criminal Justice Systems |
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CRJ 100 - Introduction to Criminal Justice System Lecture - Lab - Credit Hours: 3-0-3
IAI Code: 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.
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CRJ 105 - Introduction to Corrections Lecture - Lab - Credit Hours: 3-0-3
IAI Code: 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.
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CRJ 110 - Introduction to Law Enforcement Lecture - Lab - Credit Hours: 3-0-3
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.
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CRJ 115 - White Collar Crime Lecture - Lab - Credit Hours: 3-0-3
This course is designed to give students 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.
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CRJ 120 - Juvenile Delinquency Lecture - Lab - Credit Hours: 3-0-3
IAI Code: 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.
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CRJ 125 - Drugs and Addiction in Criminal Justice Lecture - Lab - Credit Hours: 3-0-3
This course is designed to give students 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.
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CRJ 130 - Criminal Law Lecture - Lab - Credit Hours: 3-0-3
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: CRJ 100 or consent of department.
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CRJ 150 - Internship in Criminal Justice Lecture - Lab - Credit Hours: 0-15-3
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: Must have written consent of program coordinator.
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CRJ 155 - Internship in Law Enforcement Lecture - Lab - Credit Hours: 0-15-3
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: Must have written consent of program coordinator.
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CRJ 200 - Criminology Lecture - Lab - Credit Hours: 3-0-3
IAI Code: 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.
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CRJ 205 - Evidence and Criminal Procedure Lecture - Lab - Credit Hours: 3-0-3
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: CRJ 130 .
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CRJ 210 - Introduction to Criminal Justice Research Lecture - Lab - Credit Hours: 3-0-3
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: CRJ 100 , CRJ 105 , and CRJ 110 ; and 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 .
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CRJ 215 - Probation and Parole Lecture - Lab - Credit Hours: 3-0-3
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: CRJ 105 or consent of department.
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CRJ 220 - Constitutional Law and Due Process Lecture - Lab - Credit Hours: 3-0-3
This course provides students with a broad knowledge base in regard to the U.S. Constitution, constitutional law, and 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.
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CRJ 225 - Criminal Investigation Lecture - Lab - Credit Hours: 3-0-3
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: CRJ 130 ; and 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 .
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CRJ 230 - Introduction to Criminalistics Lecture - Lab - Credit Hours: 2-2-3
Scientific analysis, comparison and identification of physical evidence. Court testimony and presentation. Lecture and lab. Prerequisite: CRJ 225 or consent of department.
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CRJ 235 - Prison and Jail Management Lecture - Lab - Credit Hours: 3-0-3
Knowledge of the institution and acquaintance with all its procedures, including custodial, classification, reception, orientation, release procedures, and other phases of institutional management. Prerequisite: CRJ 105 or consent of department.
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CRJ 240 - Traffic Administration and Control Lecture - Lab - Credit Hours: 3-0-3
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: CRJ 155 or consent of department
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CRJ 250 - Law Enforcement Organization and Administration Lecture - Lab - Credit Hours: 3-0-3
Organization and management in law enforcement and public safety; administrative devices and procedures; problem analysis and evaluation; and planning and research. Prerequisite: 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 .
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CRJ 260 - Technology in Law Enforcement Lecture - Lab - Credit Hours: 2-2-3
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 on 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: CRJ 100 , CRJ 110 , CRJ 120 and CRJ 130 .
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CRJ 270 - Contemporary Topics in Criminal Justice Lecture - Lab - Credit Hours: 1-6 - 0 - 1-6 (variable credit)
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: Consent of department.
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Culinary Arts |
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CA 101 - History and Fundamentals of Culinary Arts Lecture - Lab - Credit Hours: 2-0-2
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: 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 .
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CA 102 - Cost and Portion Management Lecture - Lab - Credit Hours: 3-0-3
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: Placement testing into MATH 094 or minimum grade “C” in MATH 090 or equivalent.
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CA 103 - Menu Planning Lecture - Lab - Credit Hours: 2-0-2
Principles of menu development (writing, layout, and media selection), menu terminology (foreign and domestic), 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 will also be a part of this class. Prerequisite: 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: CA 102 and CA 113.
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CA 105 - Introduction to Culinary Arts Principles and Applications Lecture - Lab - Credit Hours: 2-2-3
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: Articulation agreement must be in place between JJC and host institution prior to student being enrolled in this course for possible dual credit.
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CA 106 - Applied Food Service Sanitation Lecture - Lab - Credit Hours: 2-0-2
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 and prevention. In addition, basic HACCP procedures will be introduced. Upon successful course completion, the student will be eligible for the IDPH FSSMC. Prerequisite: 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 .
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CA 111 - Basic Commercial Kitchen Lecture - Lab - Credit Hours: 2-6-5
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: 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 .
This course is for non-culinary arts majors.
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CA 112 - Introduction to Food Preparation Lecture - Lab - Credit Hours: 4-8-6
Practical experience in the handling of tools, material and equipment, and the properties and composition of food. Basic knowledge of meat, produce, dairy products, and staple groceries. Experience in the preparation of entrees, soups, salads and sandwiches, and experience in sanitation procedures, and basic dining room operation. Prerequisite: 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: CA 102 and CA 113 .
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CA 113 - Introduction to Product Fabrication Lecture - Lab - Credit Hours: 2-2-2
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: CA 112 .
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CA 115 - Production ID/ Food Service Purchasing Lecture - Lab - Credit Hours: 3-0-3
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: 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: CA 116 .
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CA 116 - Introduction to Baking and Pastry Lecture - Lab - Credit Hours: 4-8-6
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. Prerequisite: 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 CA 106 or taken as co-requisite. Corequisite: CA 115 .
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CA 140 - Work Experience Lecture - Lab - Credit Hours: 0-40-3
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.
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CA 141 - Culinary Studies Abroad Lecture - Lab - Credit Hours: 2-2-2
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 destination’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: Recommended: CA 101 .
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CA 150 - Introduction to Ice Sculpturing Lecture - Lab - Credit Hours: 1-5-3
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.
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CA 160 - Catering Lecture - Lab - Credit Hours: 2-2-3
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: 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 .
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CA 165 - Center of the Plate Lecture - Lab - Credit Hours: 1-4-3
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: CA 102 , CA 106 and CA 112 .
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CA 190 - Resume/Portfolio Development for Culinary Students Lecture - Lab - Credit Hours: 2-0-2
This mandatory class is designed for all culinary arts students who are preparing for a mid- to upper-level position in the food service industry. It is designed to allow students to organize and display a written and pictorial history of their career experience, education, and practical accomplishments. Students will prepare for, and be evaluated on, interviewing skills. Prerequisite: 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 .
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CA 212 - Advanced A La Carte Cooking Lecture - Lab - Credit Hours: 4-8-6
Advanced instruction in the fine art of food preparation including an introduction to culinary arts work. Foreign dishes and pastries as used in exclusive establishments, ornamental skills for culinary exhibits and practical experience in kitchen management and supervision. Prerequisite: CA 102 , CA 106 , CA 112 , and CA 116 .
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CA 213 - Culinary Supervision Lecture - Lab - Credit Hours: 3-0-3
An introduction to food service management with emphasis on food and beverage service. Instruction in the theory and practice of customer management and employee relationship. Promotional techniques and methods for improving the image of the hospitality industry. Prerequisite: 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 .
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CA 214 - Garde Manger Lecture - Lab - Credit Hours: 1-2-2
Culinary work including the operation and function of a cold meat, salad and pantry department including ornamental centerpieces for serving buffets, presenting exhibits in exclusive establishments, and practical instruction in the design and execution aspic work and hot food presented cold. Prerequisite: CA 106 , CA 112 , and CA 116 . Corequisite: CA 216
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CA 215 - Nutrition Lecture - Lab - Credit Hours: 2.5-1-3
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: CA 106 , CA 112 and CA 116 . Corequisite: CA 214 and CA 216 .
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CA 216 - Advanced Professional Cooking Lecture - Lab - Credit Hours: 4-8-6
Practical experience in high-quality, large-volume hotel operations with experience in banquets and a la carte specialties from basic steps to final serving and evaluation. Prerequisite: CA 102 , CA 106 , CA 112 and CA 116 . Corequisite: CA 214 and CA 215 .
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CA 217 - International Cuisine Lecture - Lab - Credit Hours: 1-2-2
This course teaches the advanced techniques and fundamentals of plating, garnishing and cooking. Students will explore cuisine from different countries and regions of the worlds. Students will prepare advanced appetizers, soups, salads, entrees, sauces and work on recipe development and enhance their skills in fine dining and gourmet cooking.
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CA 221 - Breads I Lecture - Lab - Credit Hours: 3-2-4
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.
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CA 222 - Breads II Lecture - Lab - Credit Hours: 3-2-4
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: CA 221 .
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CA 224 - Pies and Tarts Lecture - Lab - Credit Hours: 3-2-4
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.
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CA 225 - Cakes I Lecture - Lab - Credit Hours: 3-2-4
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.
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CA 226 - Cakes II Lecture - Lab - Credit Hours: 3-2-4
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: CA 225 .
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CA 229 - Desserts I Lecture - Lab - Credit Hours: 3-2-4
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 also will be studied.
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CA 230 - Desserts II Lecture - Lab - Credit Hours: 3-2-4
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: CA 229 .
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CA 232 - Petit Fours/Small Pastries Lecture - Lab - Credit Hours: 3-2-4
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 glace and petit four secs. Skill in the use of poured fondant, poured chocolate, piping, and decorating will be developed. Presentation also will be emphasized.
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CA 236 - Cookies Lecture - Lab - Credit Hours: 3-2-4
Exposes 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 toward retail sales will be emphasized.
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CA 237 - Showpieces Lecture - Lab - Credit Hours: 3-2-4
An advanced class which will introduce the student to different mediums to produce showpieces. Chocolate, pastiallage, nougatine, gingerbread, and sugar will be covered. Prerequisite: CA 236 and CA 232 .
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CA 238 - French Pastry Lecture - Lab - Credit Hours: 3-2-4
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.
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CA 239 - Custards and Frozen Desserts Lecture - Lab - Credit Hours: 3-2-4
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.
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Diagnostic Medical Sonography |
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DMS 110 - Sonography Principles & Procedures Lecture - Lab - Credit Hours: 1-2-2
This course introduces the student to the profession of diagnostic medical sonography including the role of the sonographer and the origins of 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: Acceptance into the Diagnostic Medical Sonography Program.
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DMS 111 - Sonography Physics I Lecture - Lab - Credit Hours: 3-0-3
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: Acceptance into the Diagnostic Medical Sonography program.
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DMS 112 - Abdominal & Small Parts Sonography Lecture - Lab - Credit Hours: 2-2-3
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: Acceptance into the Diagnostic Medical Sonography program.
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DMS 113 - Sectional Anatomy in Imaging Lecture - Lab - Credit Hours: 3-0-3
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: Acceptance into the Diagnostic Medical Sonography program.
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DMS 120 - Sonographic Image Critique Lecture - Lab - Credit Hours: 2-0-2
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: Acceptance into the Diagnostic Medical Sonography program.
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DMS 121 - Sonography Physics II Lecture - Lab - Credit Hours: 3-0-3
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: DMS 111
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DMS 122 - Abdominal & Small Parts Pathology Lecture - Lab - Credit Hours: 2-2-3
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:
DMS 112
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DMS 123 - OB/GYN Sonography Lecture - Lab - Credit Hours: 2-2-3
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: Acceptance into the Diagnostic Medical Sonography program.
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DMS 151 - Clinical Education Lecture - Lab - Credit Hours: 0-25-5
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. Prerequisite: DMS 150
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DMS 231 - Sonography Physics III Lecture - Lab - Credit Hours: 2-0-2
This course provides a comprehensive coverage of sonography physics principles, ultrasound transducers, pulse echo and Doppler instrumentation. Emphasis is on color flow imaging and hemodynamics. The latest information on real-time imaging techniques and common image artifacts is also discussed in this course. Prerequisite: DMS 121
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DMS 233 - OB/GYN Pathology Lecture - Lab - Credit Hours: 2-2-3
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: DMS 123
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DMS 240 - Sonographic Specialties & Special Topics Lecture - Lab - Credit Hours: 2-2-3
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: Acceptance into the Diagnostic Medical Sonography program.
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DMS 250 - Clinical Education Lecture - Lab - Credit Hours: 0-20-4
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: DMS 151
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DMS 251 - Clinical Education Lecture - Lab - Credit Hours: 0-35-7
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: DMS 250
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Digital Media Production |
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DGTL 100 - Concepts of Digital Media Lecture - Lab - Credit Hours: 4-0-4
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.
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DGTL 101 - Digital Media Capture, Management and Tools Lecture - Lab - Credit Hours: 4-0-4
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.
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DGTL 102 - Motion Graphics Lecture - Lab - Credit Hours: 4-0-4
This course is an introduction to the creation of motion graphics, techniques and tools required and the important role that motion graphics play 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.
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DGTL 103 - Digital Audio Production Lecture - Lab - Credit Hours: 4-0-4
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 principles of digital audio creation, editing, timing, mixing, synthesizing, sequencing, MIDI and compression technologies utilizing industry-standard software and hardware. Prerequisite: DGTL 101 or GAME 207 or consent of department.
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DGTL 104 - Digital Video Production Lecture - Lab - Credit Hours: 4-0-4
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.
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DGTL 204 - Advanced Digital Video Production Lecture - Lab - Credit Hours: 4-0-4
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: Minimum grade “C” in DGTL 102 and DGTL 104 .
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DGTL 290 - Digital Media Production Internship Lecture - Lab - Credit Hours: 0-15-3
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: Consent of department.
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DGTL 295 - Digital Media Project Production Lecture - Lab - Credit Hours: 4-0-4
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: DGTL 204 may be concurrent.
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DGTL 299 - Special Topics in Digital Media Production Lecture - Lab - Credit Hours: 1-4 - 0 - 1-4 (variable credit)
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: Consent of department.
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Economics |
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ECON 103 - Principles of Economics I (Macroeconomics) Lecture - Lab - Credit Hours: 3-0-3
IAI Code: S3 901
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.
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ECON 104 - Principles of Economics II (Microeconomics) Lecture - Lab - Credit Hours: 3-0-3
IAI Code: 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: ECON 103 .
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ECON 107 - Consumer Economics
(See FIN 100)
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ECON 111 - Introduction to International Economics Lecture - Lab - Credit Hours: 3-0-3
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.
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ECON 210 - Modern Money and Banking Lecture - Lab - Credit Hours: 3-0-3
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: ECON 103 .
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ECON 230 - Public Finance Lecture - Lab - Credit Hours: 3-0-3
The study of the economic functions of government in a capitalist economic system, the public goods, distribution, structure and stabilization functions, with special emphasis on the changing role and capacity of public finance. Students will explore principles of taxation, relationships between monetary policy and debt management, and topics that focus on the growing role of public finance in an international framework. Prerequisite: ECON 103 .
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FIN 100 - Personal Finance Lecture - Lab - Credit Hours: 3-0-3
(Previously ECON 107)
A study of the role of consumers in the marketplace of our increasingly complex modern society and their interaction with business and governmental organizations. The course offers theoretical and practical applications in economic/financial matters (earning/careers, taxes, investments); buying/spending matters (housing, autos, insurance); and consumer/social services (legal environment, credit, banking); and the social impacts across demographic and cross-cultural lines.
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EDU |
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EDU 999 - Preparing for the IBST/TAP Lecture - Lab - Credit Hours: 3-0-3 (Variable Credit)
This course is designed to prepare prospective teachers to take and pass the Illinois Basic Skills Test (IBST), by refreshing and/or improving skills and abilities in Reading, Writing and Mathematics. (May be repeated three times for credit) Prerequisite: Students must have basic computer skills.
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Education |
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EDUC 101 - Introduction to Education Lecture - Lab - Credit Hours: 3-1-3
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: 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 .
Students must obtain a criminal fingerprint background check upon enrolling in this course.
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EDUC 106 - Introduction to Classroom Management Lecture - Lab - Credit Hours: 3-0-3
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.
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EDUC 108 - Teaching the Language Arts Lecture - Lab - Credit Hours: 3-0-3
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.
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EDUC 115 - Introduction to Technology in Education Lecture - Lab - Credit Hours: 3-0-3
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. Basic skills in word processing, spreadsheet and database programs recommended; or consent of department.
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EDUC 120 - Diversity of Schools and Society Lecture - Lab - Credit Hours: 3-0-3
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: 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 .
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EDUC 240 - Students with Disabilities in Schools Lecture - Lab - Credit Hours: 3-0-3
A survey course that presents the historical, philosophical and legal foundations of special education, as well as an overview of the characteristics of individuals with disabilities, the programs that serve them under the Individuals with Disabilities Education Act, and the diversity of the population of individuals with disabilities. Fifteen to 30 hours of classroom observation and community service are required. Students must obtain a criminal fingerprint background check upon enrolling in this course. Prerequisite: PSYC 210 , which may be taken concurrently, and 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 .
*Students may substitute CDEV 208 for PSYC 210 which may be taken concurrently.
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EDUC 251 - Clinical Experience and Seminar Lecture - Lab - Credit Hours: 1-4-3*
This course is designed to give the future teacher a theoretical and practical basis in dealing with children at various levels. Emphasis is placed on the capacity of the student to benefit from the experience provided by local preschools, elementary schools, high schools, and special-education programs. This weekly four-hour lab experience and seminar involves the application of the principles of child and adolescent development and educational psychology. Sixty-four clinical hours of experience are required. Prerequisite: Minimum 2.5 GPA in EDUC 240 and PSYC 101 . A criminal fingerprint background check is required prior to the beginning of the course.
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Electrical/Electronic Automated Systems Technology |
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EEAS 101 - Basic Wiring and Circuit Design Lecture - Lab - Credit Hours: 3-3-4
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.
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EEAS 111 - Industrial Controls I Lecture - Lab - Credit Hours: 3-3-4
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.
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EEAS 113 - Industrial Controls II Lecture - Lab - Credit Hours: 3-3-4
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: EEAS 111 .
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