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Counseling CSL |
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CSL 175 - Special Topics 1.0 - 12.0 Credits
Co-requisites Concurrent enrollment in Certified Addiction Technician (CAT) courses, if not previously completed.
Provides students with a vehicle to pursue in depth exploration of special topics of interest.
LEC 15 Contact hrs per credit
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CSL 178 - Seminar/Workshop 1.0 - 12.0 Credits
Provides students with an experiential learning experience.
LEC 15 Contact hrs per credit
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CSL 245 - Professional Ethics I 1.0 Credits
This course focuses on ethical issues specific to the practice of addiction counseling and on jurisprudence, which is the law and the practice of psychotherapy in Colorado. The class will cover the Colorado Mental Health Practice Act and introduce the student to the regulatory system and the role of DORA (Dept. of Regulatory Agencies) and DBH (Division of Behavioral Health) in the development and credentialing of the addiction counselor. There will be emphasis on developing ethical decision making skills, knowledge of confidentiality and the prohibited activities in the Mental Health Practice Act. Students will become familiar with the NAADAC (National Association for Alcoholism and Drug Abuse Counselors) Code of Ethics and acquire the tools for ethical and legal practice.
LEC 14 Contact hours
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CSL 248 - Clinical Assessment & Treatment Planning 1.0 Credits
Prerequisites: CSL 260 with a grade of C- or higher.
Covers the differences between screening and assessment and use of assessment instruments. In this course components of the clinical assessment include a biopsychosocial interview, assessing risk for self-harm, identifying cultural needs and supports, problem domains, determining stage of readiness for change and strengths of the client. Stages of treatment and systems of care will be covered along with facets of treatment planning.
LEC 14 Contact hours
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CSL 250 - Motivational Interviewing I 1.5 Credits
Prerequisites: CSL 268 with a grade of C- or higher.
Provides the opportunity for students to learn both the model of Motivational Interviewing as well as the underlying Stages of Development model. Discussion of the populations of clients where these models have proven most effective will be discussed. Student opportunity for skills practice during class that includes skill sets specific to each stage of client readiness will be used. Presentation of assessment instruments to evaluate client readiness for change.
LEC 21 Contact hours
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CSL 251 - Pharmacology I 1.0 Credits
This class will provide a solid base of knowledge about the drugs of abuse including what is happening in human physiology and behaviors, and will enhance the ability of the counselor to offer treatment services in a manner that respects gender, race and ethnicity, sexual orientation, cultural, familial, systemic and socioeconomic diversity.
LEC 14 Contact hours
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CSL 252 - Pharmacology II 1.0 Credits
Prerequisites: CSL 251 with a grade of C- or higher.
Focuses on the pharmacology of alcohol and drugs such as stimulants, nicotine, cannabis, hallucinogens, designer drugs, over the counter medications, and medications for psychiatric illnesses. When combined with CSL 251 , this course meets the pharmacology training requirement for the Counselor II level of the Colorado Alcohol and Drug Abuse Program.
LEC 14 Contact hours
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CSL 253 - Cognitive Behavior Therapy 1.0 Credits
Opportunity for students to learn the model of Cognitive Behavior Therapy as it applies to addiction. Discussion of the populations of clients where this model has proven most effective. Opportunity for skills practice during class that includes clinical feedback. Minimum of 14 contact hours.
LEC 14 Contact hours
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CSL 254 - Trauma Informed Care for Diverse Populations 1.0 Credits
Covers the concept of trauma‐informed care, an approach being adopted within human services based upon an increased awareness of the ways trauma impacts functioning. Course will define what trauma informed care is and ways a traditional treatment setting can be modified to increase the sense of safety experienced by clients. Participants will learn how to incorporate trauma‐informed practices into treatment with diverse populations, such as military veterans, women, and people with co‐occurring disorders.
LEC 14 Contact hours
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CSL 255 - Infectious Diseases in Addiction Treatment 1.0 Credits
This class will help prepare addiction professionals to identify diseases frequently associated with drug abuse, determine client risk for infection, educate clients about disease prevention and treatment options, and assist clients in obtaining appropriate treatment as needed. This class will enhance the ability of the counselor to offer treatment services in a manner that respects gender, race and ethnicity, sexual orientation, cultural, familial, systemic and socioeconomic diversity.
LEC 14 Contact hours
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CSL 256 - Co-Occurring Disorders 1.0 Credits
Presents the basics of working with clients with co-occurring mental health and substance abuse disorders. This class will address clinical assessment, treatment philosophy, strategies, and guidelines to provide integrated treatment with co‐occurring disorders. It will include an introduction to the diagnostic criteria for the mental disorders most often seen with substance use disorders. The essential values, attitudes, and competencies of the counselor working with this population are discussed.
LEC 14 Contact hours
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CSL 257 - Professional Ethics II 1.0 Credits
Prerequisites: CSL 245 with a grade of C- or higher.
Provides participants with an overview of ethical and risk management issues related to addiction treatment services with an emphasis on professional conduct, professional boundaries, boundary crossings, boundary violations, dual relationships and an appropriate use of counselor self‐disclosure. Class will focus on issues of professional distance, modeling and maintaining healthy therapeutic boundaries. The ethics of delivering professional counseling to persons of culturally diverse backgrounds will be discussed along with issues of professional readiness and professional development.
LEC 14 Contact hours
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CSL 258 - Group Counseling Skills 1.5 Credits
Prerequisites: CSL 268 with a grade of C- or higher.
Provides students with the skills that allow one therapist to facilitate a group process that help a number of clients simultaneously, and provides positive peer support and pressure for recovery. This class will help the student understand the use of group therapy and be able to demonstrate the skills necessary to facilitate a therapy group. The class will focus on group process and discuss diversity within groups, as well as challenges for group leaders.
LEC 21 Contact hours
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CSL 260 - Client Records Management 1.0 Credits
This class will provide the counselor with an understanding of the clinical record and the continuum of client care that the record documents and tracks. The class presents screening, assessment and evaluation, diagnosis, ASAM patient placement criteria, treatment planning, progress note completion, documentation requirements and discharge planning. It emphasizes the confidentiality of the client record and includes releases of information, mandatory disclosure and informed consent among others.
LEC 14 Contact hours
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CSL 265 - Culturally Informed Treatment 1.0 Credits
This class will provide a basic foundation for understanding how cultural competence, awareness and sensitivity can improve quality of care and increase positive outcomes. Cultural variables to be considered will include age, gender, sexual orientation, religious affiliation, language, educational level, physical ability, economic status and social class as well as racial and ethnic backgrounds. This course is intended to provide participants with basic skills to recognize and respect the behavior, ideas, attitudes, values, beliefs, customs, language, rituals, ceremonies and practices characteristic of diverse groups of people. Course design will include definitions and descriptions of culture including concepts of assimilation and acculturation. Exercises will involve self-examination and discussion of the evolution of one’s own personal beliefs, values and attitudes.
LEC 14 Contact hours
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CSL 268 - Addictions Counseling Skills 1.5 Credits
This class will provide a framework and counseling model for working with clients with substance abuse or dependence. This course will teach the counseling skills needed to help clients process their information and move toward the change process. The models utilized in this class are client-centered, counselor-directed therapy using a motivational style and spirit.
LEC 21 Contact hours
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CSL 269 - Principles of Addiction Treatment 1.5 Credits
Focuses on the major theories of addiction in an historical and theoretical context. Includes an elaboration on NIDA’s Principles of Drug Addiction Treatment. This class meets the principles of addictions training requirement for the Counselor I level of the Colorado Alcohol and Drug Abuse Program.
LEC 21 Contact hours
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CSL 275 - Special Topics- Advanced Motivational Interviewing 1.0 Credits
Prerequisites: CSL 250 with a C- or higher.
Provides students with a vehicle to pursue in depth exploration of special topics of interest.
LEC 15 Contact hrs per credit
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CSL 276 - Special Topics- Advanced Treatment Models 1.0 - 12.0 Credits
Provides students with a vehicle to pursue in depth exploration of special topics of interest.
LEC 15 Contact hrs per credit
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CSL 277 - Special Topics 1.0 - 12.0 Credits
Provides students with a vehicle to pursue in depth exploration of special topics of interest.
LEC 15 Contact hrs per credit
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Criminal Justice CRJ |
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◆ CRJ 110 - Introduction to Criminal Justice (GT-SS3) 3.0 Credits
Prerequisites: Requires college-level composition and reading placement.
Introduces the basic components of the criminal justice system in the United States. Concepts of crime, crime data, victimization, perspectives, and views of crime, theory, and law are discussed. Particular attention to the criminal justice process, interaction and conflict between criminal justice agencies, and current criminal justice issues are examined. This is a statewide Guaranteed Transfer course in the GT-SS3 category.
LEC 45 Contact hours
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✽ CRJ 111 - Substantive Criminal Law 3.0 Credits
Prerequisites: CRJ 110 or PAR 115 with a grade of C- or higher.
Teaches legal definitions of crime, purposes and functions of the law, historical foundations, and the limits of the criminal law.
Prev. Course Codes: CRJ-127
LEC 45 Contact hours
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CRJ 175 - Special Topics 1.0 - 6.0 Credits
Provides students with a vehicle to pursue in-depth exploration of special topics of interest.
LEC 15 Contact hours per credit
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CRJ 208 - Criminal Evidence 3.0 Credits
Reviews the basic principles of evidence in state and Federal criminal proceedings. Includes analysis of the Federal Rules of Evidence and the Colorado Evidence Rules, as well as evidentiary and procedural requirements in the courts. The course will focus on evidence questions in the context of the examination of witnesses, competency, privilege, relevancy, hearsay, burden of proof, and the presentation of scientific and demonstrative evidence. Constitutional guidelines affecting evidence collection and admissibility will also be reviewed.
LEC 45 Contact hours
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✽ CRJ 209 - Criminal Investigation I 3.0 Credits
Prerequisites: Requires college-level composition and reading placement.
Covers the function of the preliminary investigation at a crime scene to include securing the scene, crime scene searchers, police drawing, and recognition and collection of evidence.
LEC 45 Contact hours
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✽ CRJ 210 - Constitutional Law 3.0 Credits
Prerequisites: CRJ 110 or PAR 115 with a grade of C- or higher.
Focuses on the powers of government as they are allocated and defined by the United States Constitution. The course includes intensive analysis of United States Supreme Court decisions.
LEC 45 Contact hours
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CRJ 216 - Juvenile Law and Procedures 3.0 Credits
An in-depth analysis of the socio-legal operation of the Juvenile Justice System, focusing on the substantive and due process rights of minors. Analysis of legal reasoning underlying the juvenile law as it operates at all levels of government.
Prev. Course Codes: CRJ-230
LEC 45 Contact hours
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✽ CRJ 231 - Introduction to Forensic Science and Criminalistics 3.0 Credits
Prerequisites: Requires college-level composition and reading placement.
Exploration of the fundamentals of forensic science that are essential for gathering evidence at the crime scene and analyzing it in the crime laboratory.
LEC 45 Contact hours
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✽ CRJ 235 - Delinquent Behavior 3.0 Credits
Prerequisites: Requires college-level composition and reading placement.
Focuses on the adolescent who violates social and legal norms and the consequences for the individual and society. Emphasizes the social and psychological factors influencing individual delinquent patterns.
LEC 45 Contact hours
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✽ CRJ 236 - CRJ Research Methods 3.0 Credits
Prerequisites: Requires college-level composition and reading placement.
Focuses on the formulation of research questions covering crime and justice, research designs, data collection, and the interpretation and reporting of these data in criminological and justice-system settings. Course content also includes experimental and non-experimental research designs, probability and non-probability sampling techniques, and construction of scales and indexes for research purposes.
LEC 45 Contact hours
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✽ CRJ 268 - Criminal Profiling 3.0 Credits
Prerequisites: Requires college-level composition and reading placement.
Examines the theories of crime causation in relationship to criminal profiling. Studies include the investigation of serial killers, their motivations, behaviors, and identification of psychological and sociological explanations related to criminal acts.
LEC 45 Contact hours
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Culinary Arts CUA |
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CUA 100 - Culinary Program Fundamentals 3.0 Credits
Prerequisites: Requires college-level composition and reading placement.
Trains students in the basic fundamentals of the culinary field. The course will include student overview, training in areas of management, culinary arts, baking and pastry. Student will be trained in all areas in order to be successful in both lecture and lab courses. Training will include program overviews, safety and sanitation fundamentals, culinary math skills, culinary vocabulary, lab requirements, using online training methods, competitions, basic knife skills, equipment identification and proper usage, professionalism, food service history, kitchen organization, basic principles of cooking, food science, study skills, proper food storage techniques, recipes, cost management, library resources and student learning organizations, scholarships, and culinary career opportunities. Students must complete this course with a grade of C or higher, prior to advancing in the program.
LECLB 67.5 Contact hours
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CUA 101 - Food Safety and Sanitation 2.0 Credits
Prerequisites: Accuplacer scores of 70-94 (Sentence Skills-SS) and 62-79 (Reading Comprehension RDG) or Next Generation Accuplacer Writing scores 236-245 are accepted for this course but students placing at this level must also concurrently enroll in CCR 093 . Students must place at that level or higher to enroll in this course. The college may also use previous academic history, including high school information, for placement.
Introduces the student to the basic rules of sanitation, food-borne illnesses, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations. At the completion of the course students take a nationally recognized test from the Education Foundation of the National Restaurant Association. If passed with a score of 75% or more, students receive a Certificate from the Education Foundation.
Prev. Course Codes: CUA-155, RMA-115, RMA-055, RMA-225
LEC 30 Contact hrs
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CUA 103 - Intro to Sanitation and Production ServSafe 3.0 Credits
Prerequisites: Accuplacer scores of 70-94 (Sentence Skills-SS) and 62-79 (Reading Comprehension-RC) or Next Generation Accuplacer Writing scores 236-245 are accepted for this course but students placing at this level must also concurrently enroll in CCR 093 . Accuplacer scores higher than indicated above are also accepted for enrollment in this course. The college may also use previous academic history, including high school information, for placement.
This course parallels CUA 101 and CUA 121 . It accommodates the need for students to have to register for a 3 credit hour course in order to qualify for third party sponsorship. Students will learn the basics of sanitation and safe food handling, resulting in ServSafe Certification from the National Restaurant Association if they pass a national exam with a score of 75% or higher. They will also be introduced to the principles of food production as practiced in commercial kitchens. Skills included are use of weights and measures, recipe conversion, basic knife cuts and fundamental principles of classical cuisine.
LEC 15 Contact hours LECLB 45 Contact hours
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CUA 115 - Introduction to Sustainable Cuisine 2.0 Credits
Covers an overview of the profound impacts human food production systems have on the environment and society. Focuses on meeting present food needs without compromising the ability of future generations to meet their own. Topics emphasized include the connections among agriculture, food production, ecology, ethics, nutrition, health, cuisine, and foodservice operations within the framework of sustainability. Meets a minimum of 30 hours.
LEC 30 Contact hours
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CUA 118 - Vegetable Preparation 1.0 Credits
Prerequisites: CUA 121 or CUA 103 must be taken concurrently if not previously completed with a grade of C- or higher.
Introduces students to vegetable preparation in a commercial kitchen. Focuses on the significance of the preparation of vegetable items using a variety of cooking methods. Emphasizes the effects of seasonings and cooking methods on vegetable products. Students identify a variety of vegetables and the quality characteristics. Students then apply appropriate cooking, reheating, and holding techniques. Meets a minimum of 22.5 hours. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hrs
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CUA 121 - Introduction to Food Production Principles and Practices 1.0 Credits
Prerequisites: CUA 101 with a grade of C- or higher. CUA-101 must be taken concurrently if not previously completed with a grade of C- or better. Accuplacer scores of 70-94 (Sentence Skills-SS) and 62-79 (Reading Comprehension-RDG) or Next Generation Accuplacer Writing scores 236-245 are accepted for this course but students placing at this level must also concurrently enroll in CCR 093 . The college may also use previous academic history, including high school information, for placement.
Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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CUA 122 - Introduction to Stocks, Soups, & Sauces 1.0 Credits
Prerequisites: CUA 121 or CUA 103 must be taken concurrently if not previously completed with a grade of C- or higher.
Focuses on the fundamental principles of stocks, soups, sauces, gravies, and thickening agents. Enables students to produce a variety of these products in the commercial kitchen incorporating practice in the use of tools, utensils, equipment, and application of safety and sanitation practices. Students apply pre-preparation skills and efficient organization of work techniques. Meets a minimum of 22.5 hours. This course has a fee that may be non-refundable. Please see the registration staff for more information.
Prev. Course Codes: CUA-126
LECLB 22.5 Contact hours
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CUA 123 - Introduction to Garde Manger 1.0 Credits
Prerequisites: CUA 121 or CUA 103 must be taken concurrently if not previously completed with a grade of C- or higher.
Provides fundamental principles of cold food and non-alcoholic beverage preparation and production. Enables students to produce a variety of cold food and non-alcoholic beverage products incorporating practice in the use of tools, utensils, equipment, and application of safety and sanitation methods. Introduces basic cold food decorative work such as fruit and vegetable garnishes and carvings, terrines, and hors d’oeuvres. Focuses on pre-preparation procedures and efficient organization of work techniques. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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CUA 124 - Vegetable Preparation and Breakfast Cookery 1.0 Credits
Prerequisites: CUA 121 or CUA 103 must be taken concurrently if not previously completed with a grade of C- or higher.
Enables students to describe the characteristics of a variety of vegetable items including preparation procedures. Focuses on the variety of breakfast items and the preparation of vegetable items using a variety of cooking methods. Emphasizes the effects of seasonings and cooking methods on vegetable products. Students prepare, plate, and garnish breakfast orders to those ordered in restaurants with egg cookery and dairy products emphasized. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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CUA 126 - Intermediate Soups and Sauces 1.0 Credits
Prerequisites: CUA 122 must be taken concurrently if not previously completed with a grade of C- or higher.
Provides the student with a continuation of the saucier station in a commercial kitchen to include the five Grand” or “Mother Sauces,” small or derivative sauces, and the major categories of soups. Gravies and pan sauces, as well as sauce garnishes, are also covered. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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CUA 128 - Breakfast Preparation & Cookery 1.0 Credits
Prerequisites: CUA 121 or CUA 103 must be taken concurrently if not previously completed with a grade of C- or higher.
Introduces students to breakfast preparation and cookery in a commercial kitchen. Focuses on a variety of commonly-used breakfast items using a variety of cooking methods. Students prepare, plate, and garnish breakfast orders similar to those ordered in restaurants with egg cookery and dairy products emphasized. Meets a minimum of 22.5 hours. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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CUA 129 - Center of the Plate 4.0 Credits
Prerequisites: Prior completion of CUA 121 or CUA 103 with a grade of C- or higher.
Enables the student to plan and prepare a variety of complete meals in a commercial kitchen, focusing on center of the plate entrees including meat, poultry, seafood, and vegetarian items. Meat, poultry, and seafood handling and preparation, including basic forms and cuts, principles used for selecting products, and appropriate cooking methods are emphasized. Vegetarian entrees are also covered, including methods for preparation and cooking of various types of potatoes, rice, legumes, pastas, casseroles, and grain products, with special attention given to complimentary proteins. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 90 Contact hours
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CUA 130 - Center of the Plate: Poultry 1.0 Credits
Prerequisites: CUA 121 or CUA 103 with a grade of C- or higher.
Provides the student with the basic information for proper selection, handling, and cooking of poultry and fowl products, including chicken, duck, turkey, goose, and pheasant. The course focuses on a variety of poultry and fowl products that are commonly used in the professional kitchen. Meets a minimum of 22.5 hours. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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CUA 131 - Starches, Pastas, Casseroles, & Grains 1.0 Credits
Prerequisites: CUA 121 or CUA 103 must be taken concurrently if not previously completed with a grade of C- or higher.
Provides the basics of preparing and/or cooking potatoes, starches, legumes, and pastas. Enables students to prepare and cook a variety of casseroles and grain products. Allows students to apply pre-preparation skills and efficient organization of work techniques. This course has a fee that may be non-refundable. Please see the registration staff for more information.
Prev. Course Codes: CUA-151
LECLB 22.5 Contact hours
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CUA 135 - Center of the Plate: Beef & Veal 1.0 Credits
Prerequisites: CUA 121 or CUA 103 with a grade of C- or higher.
Provides the student with the basic information required for proper selection, handling, and cooking of beef and veal products. The course focuses on a variety of beef and veal products commonly used in the professional kitchen. Meets a minimum of 22.5 hours. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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CUA 137 - Center of the Plate: Fish & Seafood 1.0 Credits
Prerequisites: CUA 121 or CUA 103 with a grade of C- or higher.
Provides the student with the basic information required for proper selection, handling, and cooking of fish and shellfish products. The course focuses on a variety of fish and shellfish products commonly used in the professional kitchen. Meets a minimum of 22.5 hours. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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CUA 138 - Food and Beverage Service 2.0 Credits
This course provides the practical skills and knowledge for effective management of food and beverage service in cafeterias, coffee shops, room service, banquet areas and high-check-average dining rooms. The focus is on the need of the customer.
LEC 30 Contact hours
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CUA 139 - Center of the Plate: Pork, Lamb, & Game 1.0 Credits
Prerequisites: CUA 121 or CUA 103 with a grade of C- or higher.
Provides the student with the basic information required for the proper selection, handling, and cooking of pork, lamb, and game. The course focuses on a variety of pork, lamb, and game products commonly used in the professional kitchen. Meets a minimum of 22.5 hours. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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CUA 141 - Baking: Principles and Ingredients 1.0 Credits
Prerequisites: Prior completion of CUA 121 or CUA 103 with a grade of C- or higher.
Provides the student with the fundamentals of baking terminology, principles of baking, and the characteristics and functions of the main ingredients used in bakery production. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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CUA 142 - Basic Yeast-raised Products and Quickbreads 1.0 Credits
Prerequisites: CUA 141 must be taken concurrently if not previously completed with a grade of C- or higher.
Provides the student with the fundamentals of basic yeast-raised production and quickbreads. Enables the student to produce white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quickbreads. Meets for a minimum of 22.5 hours. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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CUA 143 - Baking: Cakes, Pies, Pastries and Cookies 1.0 Credits
Prerequisites: CUA 141 must be taken concurrently if not previously completed with a grade of C- or higher.
Provides the student with the fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies and assorted dessert items. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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CUA 151 - Baking: Intermediate Bread Preparation 3.0 Credits
Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. Enables the student to demonstrate rolling, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shapes. Examines production steps, ingredients, and equipment that apply to course training. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 67.5 Contact hours
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CUA 152 - Individual Fancy Dessert Production 3.0 Credits
Focuses on the preparation and decoration of individual dessert items. Covers the preparation of cream horns, napoleons, eclairs, cream puffs, marzipan fruits, marzipan sculptures, tarts, flamed desserts, international desserts, pastry shells, pulled sugar, spun sugar, and individual chocolate decorations. Students research and locate dessert menus/recipes to be used in lab production. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 67.5 Contact hours
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CUA 156 - Nutrition for the Hospitality Professional 3.0 Credits
Provides students with the fundamentals of human nutrition. Focuses on the nutritional needs of humans throughout their life cycle as well as those with special dietary needs. Students may take a nationally recognized test from the Educational Foundation of the National Restaurant Association.
LEC 45 Contact hours
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CUA 175 - Special Topics 1.0 - 6.0 Credits
Provides students with a vehicle to pursue special topics of interest. The content of this course is designed on an as needed basis to provide current, up-to-date information.
Prev. Course Codes: CUA-290A
LEC 15 Contact hours per credit
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CUA 180 - Internship 1.0 - 3.0 Credits
Provides students with the opportunity to supplement coursework with practical work experience related to their educational program. Students work under the immediate supervision of experienced personnel at the business location and with the direct guidance of the instructor.
COOP 45 Contact hours per credit
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CUA 182 - Culinary Arts Practicum I 3.0 Credits
Students will spend a minimum of 667 hours working in an approved professional kitchen learning and demonstrating culinary skills. This structured work-experience requires students to practice in a variety of culinary positions while rotating through different restaurant kitchens. Students will maintain a portfolio of culinary skills learned and positions worked through the timely and accurate upkeep of their required logbook.
Prev. Course Codes: CUA-131
CLIN 667 Contact hours
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CUA 183 - Culinary Arts Practicum II 3.0 Credits
Prerequisites: CUA 182 with a grade of C- or higher.
Students will spend a minimum of 667 hours working in an approved professional kitchen learning and demonstrating culinary skills. This structured work-experience requires students to practice in a variety of culinary positions while rotating through different restaurant kitchens. Students will maintain a portfolio of culinary skills learned and positions worked through the timely and accurate upkeep of their required logbooks.
Prev. Course Codes: CUA-132
CLIN 667 Contact hours
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CUA 184 - Culinary Arts Practicum III 3.0 Credits
Prerequisites: CUA 183 with a grade of C- or higher.
Second-year students will spend a minimum of 667 hours working in an approved professional kitchen learning and demonstrating culinary skills. This structured work-experience requires students to practice in a variety of culinary positions while rotating through different restaurant kitchens. Students will maintain a portfolio of culinary skills learned and positions worked through the timely and accurate upkeep of their required logbooks.
Prev. Course Codes: CUA-113, CUA-133
CLIN 667 Contact hours
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CUA 187 - Cooperative Learning 3.0 Credits
Provides students an opportunity to gain practical experience in applying their occupational skills and/or to develop specific skills in a practical work setting. The instructor works with the student to select an appropriate work site, establish learning objectives, and to coordinate learning activities with the employer or work site.
COOP 450 Contact hours
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CUA 215 - Ice Carving 1.0 Credits
This course will introduce students to the basic techniques of ice carving utilized in the hospitality industry. Skills learned will include shaping, rounding, and fusing/welding using hand and power tools. Students will carve single block and multiple block carvings. Students must pass the Ice Carving Safety Exam prior to starting the class.
LECLB 22.5 Contact hours
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CUA 242 - Intermediate Garde Manger: Charcuterie 1.0 Credits
Prerequisites: CUA 123 with a grade of C- or higher.
Teaches students the basic skills necessary for preparing a variety of popular charcuterie items. This advanced course begins with an introduction to ingredients and their application as students learn to prepare a variety of forcemeats. Students go on to learn the preparation of pates, galantines, terrines, and sausages. Preparation and the use of aspic and chaud-froid as covered. This course has a fee that may be non-refundable. Please see the registration staff for more information.
Prev. Course Codes: CUA-251
LECLB 22.5 Contact hours
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CUA 245 - International Cuisine 2.0 Credits
This course introduces full meal preparation of nontraditional international cuisine. Ethnic ingredients and meals from India, Thailand, Greece, Morocco, Africa, South America and Ecuador will be introduced. This course has a fee that may be non-refundable. Please see the registration staff for more information.
Prev. Course Codes: CUA-245
LECLB 45 Contact hours
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CUA 246 - Tuscan Cuisine and Culture 2.0 Credits
This course will offer an immersive intensive learning experience in the Tuscan Region of Italy, focused on the culture of their cuisine. Students will observe, participate and discuss and taste (optional) local products including, but not limited to: cheese, pasta, pizza, wine, micro-brewed beer, and olive oil. Students will visit agritourismos (bed and breakfast + agricultural locale/farm) and discuss the organization and how it can benefit a small town.
LECLB 45 Contact hours
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CUA 251 - Advanced Garde Manger: Hors D’Oeuvres 1.0 Credits
Prerequisites: CUA 123 must be taken concurrently if not previously completed with a grade of C- or higher.
This course introduces the student to a broad array of both hot and cold hors d’oeuvres and appetizers. Students learn to prepare various ethnic hors d’oeuvres including tapas, antipasta, sushi, classical and contemporary canapes, as well as show mirrors and platters. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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CUA 253 - Advanced Seminar in Sauce 1.0 Credits
Prerequisites: CUA 126 with a grade of C- or higher.
Provides advanced instruction in classical and international sauce work. This course focuses on classical and contemporary small sauces, integral sauces, and international/ethnic sauce work. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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CUA 255 - Supervision in the Hospitality Industry 3.0 Credits
Provides the current/future foodservice operator, manager, or supervisor with a solid foundation for developing communication skills, planning and decision-making skills, and skills for creating a goal-oriented environment utilizing management principles in the selection, training, evaluating, delegating, motivating, rewarding, and disciplining employees. Stresses skills for success through people development.
LEC 45 Contact hours
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CUA 261 - Cost Controls 3.0 Credits
Prerequisites: MAT 107 with a grade of C- or higher.
Provides students with the opportunity to learn the types of costs usually found in the food service industry. Students will learn to apply control techniques to a variety of costs and sales. They will also learn to interpret a variety of financial reports which reflect the relationship between costs and income.
Prev. Course Codes: CUA-161
LEC 45 Contact hours
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CUA 264 - Sustainable Foodservice Operations 3.0 Credits
Prerequisites: CUA 115 with a grade of C- or higher.
Students will examine the issues, challenges, and opportunities in establishing a sustainable foodservice operation, including: economic feasibility, marketing, sourcing of products, seasonal/local menus, and minimizing on-site consumption and waste of resources. Students will identify actions that will improve or diminish sustainability in a foodservice operation and how to perform cost-benefit analysis of these actions to maximize effectiveness.
LEC 45 Contact hours
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CUA 265 - Menu Development and Planning 4.0 Credits
This course introduces the student to menu planning and development, integration of menus into foodservice operations, and the purchasing function in foodservice.
Prev. Course Codes: CUA-210
LEC 60 Contact hours
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CUA 275 - Special Topics 1.0 - 6.0 Credits
Provides students with a vehicle to pursue special topics of interest. The content of this course is designed on an as needed basis to provide current, up-to-date information.
Prev. Course Codes: CUA-290C
LEC 15 Contact hours
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CUA 281 - Internship 1.0 - 12.0 Credits
Places students in an actual work situation where they participate in the operation of a foodservice establishment. Hours of work are arranged by the site supervisor and the intern. The number of hours required are determined by the number of credits the course carries.
COOP 45 Contact hours per credit
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CUA 282 - Culinary Arts Practicum IV 3.0 Credits
Prerequisites: CUA 184 with a grade of C- or higher.
Second-year students will spend a minimum of 667 hours working in an approved professional kitchen learning and demonstrating culinary skills. This structured work-experience requires students to practice in a variety of culinary positions while rotating through different restaurant kitchens. Students will maintain a portfolio of culinary skills learned and positions worked through the timely and accurate upkeep of their required logbook.
Prev. Course Codes: CUA-231
CLIN 667 Contact hours
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CUA 283 - Culinary Arts Practicum V 3.0 Credits
Prerequisites: CUA 282 with a grade of C- or higher.
Third-year students will spend a minimum of 667 hours working in an approved professional kitchen learning and demonstrating culinary skills. This structured work-experience requires students to practice in a variety of culinary positions while rotating through different restaurant kitchens. Students will maintain a portfolio of culinary skills learned and positions worked through the timely and accurate upkeep of their required logbook.
Prev. Course Codes: cua-232
CLIN 667 Contact hours
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CUA 284 - Culinary Arts Practicum VI 3.0 Credits
Prerequisites: CUA 283 with a grade of C- or higher.
Third-year students will spend a minimum of 667 hours working in an approved professional kitchen learning and demonstrating culinary skills. This structured work-experience requires students to practice in a variety of culinary positions while rotating through different restaurant kitchens. Students will maintain a portfolio of culinary skills learned and positions worked through the timely and accurate upkeep of their required logbook.
Prev. Course Codes: CUA-233
CLIN 667 Contact hours
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Dance DAN |
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✽ DAN 111 - Modern Dance I 1.0 Credits
Introduces basic concepts and skills of modern dance. Focuses on technique work to increase strength, flexibility, endurance, coordination, rhythm, and spatial awareness. Explores dance as a tool for communication and dance as an art form. May be repeated for a maximum of three credits.
Prev. Course Codes: THD-151, THD-151M2
LAB 30 Contact hours
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✽ DAN 112 - Modern Dance II 1.0 Credits
Prerequisites: DAN 111 with a grade of C- or higher.
Includes a more in-depth study of modern dance concepts as well as more specific techniques of modern dance choreography. Focuses on more advanced technique work and more emphasis on improvisation. May be repeated for a total of three credits.
Prev. Course Codes: THD-152, THD-162M2
LEC 30 Contact hours
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✽ DAN 121 - Jazz I 1.0 Credits
Introduces the basic techniques and vocabulary of jazz dance and the basic elements of dance. Focuses on movement oriented dance, comprised of warm-up exercises, center combinations, traveling combinations, and cool down. May be repeated for a maximum of three credits.
Prev. Course Codes: THD-131, THD-151B3
LEC 30 Contact hours
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✽ DAN 122 - Jazz II 1.0 Credits
Prerequisites: DAN 121 with a grade of C- or higher.
Continues Jazz I with an increased knowledge of jazz dance. Enables the student to work at an intermediate level with a basic understanding of body alignment, balance, and musicality. May be repeated for a maximum of three credits.
Prev. Course Codes: THD-232, THD-261J2
LEC 30 Contact hours
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◆ DAN 125 - History of Dance I (GT-AH1) 3.0 Credits
Prerequisites: Requires college-level composition and reading placement.
Introduces the history of dance as a theatre or performing art. Examines dance from Classical Greece through the Renaissance, including court and classical ballet to modern dance with African and Caribbean influences. This is a statewide Guaranteed Transfer course in the GT-AH1 category.
LEC 45 Contact hours
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✽ DAN 129 - Introduction to Dance 1.0 Credits
Introduces the art of dance and movement expression from a variety of viewpoints: historical, cultural, aesthetic, critical, and creative. Examines the art and craft of dance as an expression of culture and community while exploring personal expression, imagery, dance techniques, and performance qualities.
Prev. Course Codes: THD-111, THD-150B
LEC 30 Contact hours
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✽ DAN 131 - Ballet I 1.0 Credits
Introduces the basic techniques of ballet, which are built upon knowledge of ballet terminology, fundamental exercises, and the basic elements of dance. Focuses on movement-oriented dance, comprised of stretching, barre warm-up exercises, simple terre a terre and jumping steps, and basic extended positions. May be repeated for a maximum of three credits.
Prev. Course Codes: THD-122, THD-151B2
LAB 30 Contact hours
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✽ DAN 132 - Ballet II 2.0 Credits
Prerequisites: DAN 131 with a grade of C- or higher.
Continues Ballet I and emphasizes ballet terminology, fundamental exercises, and the basic elements of dance. Focuses on an intermediate level within the basic structure of the ballet class.
Prev. Course Codes: THD-222, THD-261B2
LAB 30 Contact hours
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✽ DAN 133 - Ballet III 2.0 Credits
Prerequisites: DAN 132 with a grade of C- or higher.
Builds on Ballet II at an intermediate/advanced level. Continues learning within the basic structure of a ballet class while increasing the level of skills through more experience with challenging movement combinations.
Prev. Course Codes: THD-224, THD-271B2
LAB 60 Contact hours
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✽ DAN 134 - Ballet IV 2.0 Credits
Prerequisites: Prior completion of DAN 133 with a grade of C- or higher.
Consists of traditional and contemporary ballet technique with focus on correct body alignment and kinesiology for an increased physical performance. This is not a pointe class.
LAB 60 Contact hours
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✽ DAN 143 - Tap 1 1.0 Credits
Basic tap dance movements and techniques are introduced in this course. The shuffle, ball change, brush, flap heel drop, stomp, and stamp step are covered.
Prev. Course Codes: THD-141A, THD-151T2
LEC 30 Contact hours
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✽ DAN 145 - Irish Dance I 1.0 Credits
Introduces the basics of Irish solo step dancing including Irish dance strengthening and stretching exercises, foot and leg care, how to work with Irish music, correct body positions, and skipping and leaping movements. This course is devoted to soft-shoe dancing including reels and jigs (light, single, and slip). Ceili dancing will also be covered. Open to those with little or no experience.
LAB 30 Contact hours
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✽ DAN 146 - Irish Dance II 1.0 Credits
Prerequisites: DAN 145 with a grade of C- or higher.
Continues the soft-shoe work in reels and jigs (light, single, and slip), and Ceili, and adds hard shoe dancing to the repertoire with double (or treble) jigs, hornpipes, and possibly treble reels. This course is intended for those ready to move on from Irish Dance I.
LAB 30 Contact hours
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✽ DAN 147 - African Dance I 1.0 Credits
Building strength through easier dance combinations, this course focuses on understanding African-style ethnic dance and increased body awareness. Abdominal work is included. This course is for beginners and for those who want to start more slowly.
LAB 30 Contact hours
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✽ DAN 148 - African Dance II 1.0 Credits
Builds on African Dance I. This course focuses on performance choreography and show. Students must be familiar with traditional West African dance.
LAB 30 Contact hours
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DAN 175 - Special Topics 1.0 - 6.0 Credits
Provides students with a vehicle to pursue special topics of interest. The content of this course is designed on an as needed basis to provide current, up-to-date information.
Prev. Course Codes: THD-236, THD-237, THD-238, THD-237, THD-236, THD-270AJ
LAB 30 Contact hours per credit
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✽ DAN 211 - Dance Composition & Improvisation I 3.0 Credits
Includes creative problem-solving and choreographic exercises to explore the basic elements of dance. The course introduces improvisation and focuses on developing skills in inventing and structuring movement to create original works of choreography.
Prev. Course Codes: THD-270DC
LEC 45 Contact hours
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✽ DAN 221 - Dance Performance 1.0 Credits
Enables students to rehearse and perform dances for community concerts after selection through audition. Covers warm-up/advanced technique, rehearsals, and cool down in a dance company atmosphere. Focuses on choreography for original ballet, modern dance, and jazz dance works.
Prev. Course Codes: THD-270DP
LEC 30 Contact hours
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✽ DAN 226 - Pointe 1.0 Credits
Elementary pointe technique will be emphasized in this class. Most work will be done at the barre stressing the muscular development of the foot, which is necessary before more advanced work can be undertaken.
Prev. Course Codes: THD-226, THD-270
LEC 30 Contact hours
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DAN 275 - Special Topics 1.0 - 6.0 Credits
Provides students with a vehicle to pursue in-depth exploration of special topics of interest. The content of this course is designed on an as needed basis to provide current, up-to-date information.
Prev. Course Codes: THD-239, THD-246, THD-237B, THD-270CD, THD-270CE, THD-237B, THD-246, THD-270CD, THD-270CE
LEC 15 Contact hours per credit
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Early Childhood Education ECE |
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✽ ECE 101 - Introduction to Early Childhood Education 3.0 Credits
Prerequisites: Requires college-level composition and reading placement.
Provides an introduction to the profession Early Childhood Education (ECE). Course content includes eight key areas of professional knowledge related to working with young children and their families in early care and education settings: child growth and development; health, nutrition and safety; developmentally appropriate practices; guidance; family and community relationships; diversity and inclusion; professionalism; and administration and supervision. This course addresses children ages birth through 8 years.
Prev. Course Codes: ECP-101
LEC 45 Contact hours
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✽ ECE 102 - Introduction to Early Childhood Education Techniques 3.0 Credits
Prerequisites: ECE 101 and ECE 103 with a grade of C- or higher. Requires college-level composition and reading placement.
Focuses on a classroom seminar and placement in a child care setting. The supervised placement provides the student with the opportunity to observe children, to practice appropriate interactions, and to develop effective guidance and management techniques. Addresses ages birth through age 8.
Prev. Course Codes: ECP-102, ECE-102, ECE-102A
LECLB 67.5 Contact hours
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✽ ECE 103 - Guidance Strategies for Children 3.0 Credits
Prerequisites: ECE 101 must be taken concurrently if not previously completed with a grade of C- or higher. Requires college-level composition and reading placement.
Explores guidance theories, applications, goals, and techniques, as well as factors that influence behavioral expectations of children. This course includes classroom management and pro-social skills development of young children in early childhood (EC) program settings. This course addresses children ages birth through 8 years.
Prev. Course Codes: ECP-148
LEC 45 Contact hours
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ECE 111 - Infant and Toddler Theory and Practice 3.0 Credits
Prerequisites: Requires college-level composition and reading placement.
Presents an overview of theories, applications (including observations), and issues pertinent to infant and toddler development in group and/or family settings. Includes state requirements for licensing, health, safety, and nutrition. Focuses on birth through age three.
Prev. Course Codes: ECP-111
LEC 45 Contact hours
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