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2022-2023 Catalog [ARCHIVED CATALOG]
Master Course List
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Key
✽ - Applies to CMC AA/AS degree
◆ - Colorado State Guaranteed Transfer Course
For more information see About Our Degrees .
NOTE: Not all courses are offered at every campus each term. Not all programs/courses are available at every campus and may require travel to another campus or access via technology-enhanced modalities (web conference, hybrid, or online).
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Counseling CSL |
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CSL 4300 - Behavioral Modification 3.0 Credits
Prerequisites: Prior completion of any one GT-SS3 PSY course with a grade of C- or higher.
Focuses on changing problem behavior by using techniques derived from learning theory. Topics of discussion include assertiveness training, biofeedback, hypnosis, controlling reinforcement contingencies, aversive conditioning, modeling, and systematic desensitization. This course also explores behavioral learning principles and application of these learning principles for children and adults as well as effective intervention and treatment planning.
LEC 45 Contact hours
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CSL 4400 - Marriage & Family Therapy 3.0 Credits
Prerequisites: Prior completion of CSL 4200 with a grade of C- or higher.
Provides a broad theoretical and practical foundation for counseling couples and families. It provides a survey of current approaches to family and marital counseling with an emphasis on various systemic models of family functioning and therapeutic intervention including approaches for diverse problem areas in Marriage and Family Counseling, domestic violence and substance abuse.
LEC 45 Contact hours
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CSL 4450 - Motivation & Resilience 3.0 Credits
Prerequisites: Prior completion of any one GT-SS3 PSY course with a grade of C- or higher.
Introduces the history, theories, and principles of human motivation and emotions. Motivation is a multifaceted psychological construct that encompasses underlying processes that initiate, direct and maintain human behavior. This course covers the field of resilience research, including an examination of evidence-based cognitive, emotional, interpersonal, and self-care skills that have been demonstrated to reduce risk of major psychological disorders, and promote psychological growth, in the face of adversity.
LEC 45 Contact hours
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CSL 4750 - Supervised Internship 1.0 - 3.0 Credits
Prerequisites: CSL 2050 with a C- or higher.
Provides an opportunity to integrate classroom knowledge into real-world experiences. Students complete hours (1-3 credits) at an approved internship site. Weekly meetings with internship site supervisors foster the development of professional skills and feedback to enhance students’ performance, conduct, ethics, and communication skills for the workplace.
Prev. Course Codes: CSL-275
COOP 45 Contact hours per credit
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Criminal Justice CRJ |
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◆ CRJ 1010 - Introduction to Criminal Justice (GT-SS3) 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for 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.
Prev. Course Codes: CRJ-110
LEC 45 Contact hours
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✽ CRJ 1011 - Substantive Criminal Law 3.0 Credits
Prerequisites: CRJ 1010 or PAR 1115 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, CRJ-111
LEC 45 Contact hours
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CRJ 1075 - Special Topics 1.0 - 6.0 Credits
Provides students with a vehicle to pursue in-depth exploration of special topics of interest.
Prev. Course Codes: CRJ-175
LEC 15 Contact hours per credit
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✽ CRJ 2009 - Criminal Investigation I 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for 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.
Prev. Course Codes: CRJ-209
LEC 45 Contact hours
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✽ CRJ 2010 - Constitutional Law 3.0 Credits
Prerequisites: CRJ 1010 or PAR 1115 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.
Prev. Course Codes: CRJ-210
LEC 45 Contact hours
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CRJ 2016 - 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, CRJ-216
LEC 45 Contact hours
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✽ CRJ 2031 - Introduction to Forensic Science and Criminalistics 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for 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.
Prev. Course Codes: CRJ-231
LEC 45 Contact hours
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✽ CRJ 2035 - Delinquent Behavior 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for 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.
Prev. Course Codes: CRJ-235
LEC 45 Contact hours
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✽ CRJ 2036 - CRJ Research Methods 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for 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.
Prev. Course Codes: CRJ-236
LEC 45 Contact hours
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✽ CRJ 2068 - Criminal Profiling 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for 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.
Prev. Course Codes: CRJ-268
LEC 45 Contact hours
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Culinary Arts CUA |
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CUA 1000 - Culinary Program Fundamentals 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for 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.
Prev. Course Codes: CUA-100
LECLB 67.5 Contact hours
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CUA 1001 - Food Safety and Sanitation 2.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 236-245. 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, CUA-101
LEC 30 Contact hrs
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CUA 1003 - Intro to Sanitation and Production ServSafe 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 236-245. 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.
This course parallels CUA 1001 and CUA 1021 . 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. This course has a fee that may be non-refundable. Please see the registration staff for more information.
Prev. Course Codes: CUA-103
LEC 15 Contact hours LECLB 45 Contact hours
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CUA 1015 - 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.
Prev. Course Codes: CUA-115
LEC 30 Contact hours
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CUA 1018 - Vegetable Preparation 1.0 Credits
Prerequisites: CUA 1021 or CUA 1003 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.
Prev. Course Codes: CUA-118
LECLB 22.5 Contact hrs
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CUA 1021 - Introduction to Food Production Principles and Practices 1.0 Credits
Prerequisites: CUA 1001 with a grade of C- or higher. CUA 1001 must be taken concurrently if not previously completed with a grade of C- or better. Next Generation Accuplacer Writing scores 236-245. 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.
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.
Prev. Course Codes: CUA-121
LECLB 22.5 Contact hours
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CUA 1022 - Introduction to Stocks, Soups, & Sauces 1.0 Credits
Prerequisites: CUA 1021 or CUA 1003 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, CUA-122
LECLB 22.5 Contact hours
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CUA 1023 - Introduction to Garde Manger 1.0 Credits
Prerequisites: CUA 1021 or CUA 1003 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.
Prev. Course Codes: CUA-123
LECLB 22.5 Contact hours
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CUA 1024 - Vegetable Preparation and Breakfast Cookery 1.0 Credits
Prerequisites: CUA 1021 or CUA 1003 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.
Prev. Course Codes: CUA-124
LECLB 22.5 Contact hours
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CUA 1026 - Intermediate Soups and Sauces 1.0 Credits
Prerequisites: CUA 1022 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.
Prev. Course Codes: CUA-126
LECLB 22.5 Contact hours
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CUA 1028 - Breakfast Preparation & Cookery 1.0 Credits
Prerequisites: CUA 1021 or CUA 1003 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.
Prev. Course Codes: CUA-128
LECLB 22.5 Contact hours
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CUA 1029 - Center of the Plate 4.0 Credits
Prerequisites: Prior completion of CUA 1021 or CUA 1003 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.
Prev. Course Codes: CUA-129
LECLB 90 Contact hours
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CUA 1030 - Center of the Plate: Poultry 1.0 Credits
Prerequisites: CUA 1021 or CUA 1003 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.
Prev. Course Codes: CUA-130
LECLB 22.5 Contact hours
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CUA 1031 - Starches, Pastas, Casseroles, & Grains 1.0 Credits
Prerequisites: CUA 1021 or CUA 1003 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, CUA-131
LECLB 22.5 Contact hours
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CUA 1035 - Center of the Plate: Beef & Veal 1.0 Credits
Prerequisites: CUA 1021 or CUA 1003 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.
Prev. Course Codes: CUA-135
LECLB 22.5 Contact hours
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CUA 1037 - Center of the Plate: Fish & Seafood 1.0 Credits
Prerequisites: CUA 1021 or CUA 1003 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.
Prev. Course Codes: CUA-137
LECLB 22.5 Contact hours
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CUA 1038 - 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.
Prev. Course Codes: CUA-138
LEC 30 Contact hours
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CUA 1039 - Center of the Plate: Pork, Lamb, & Game 1.0 Credits
Prerequisites: CUA 1021 or CUA 1003 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.
Prev. Course Codes: CUA-139
LECLB 22.5 Contact hours
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CUA 1041 - Baking: Principles and Ingredients 1.0 Credits
Prerequisites: Prior completion of CUA 1021 or CUA 1003 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.
Prev. Course Codes: CUA-141
LECLB 22.5 Contact hours
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CUA 1042 - Basic Yeast-raised Products and Quickbreads 1.0 Credits
Prerequisites: CUA 1041 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.
Prev. Course Codes: CUA-142
LECLB 22.5 Contact hours
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CUA 1043 - Baking: Cakes, Pies, Pastries and Cookies 1.0 Credits
Prerequisites: CUA 1041 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.
Prev. Course Codes: CUA-143
LECLB 22.5 Contact hours
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CUA 1051 - 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.
Prev. Course Codes: CUA-151
LECLB 67.5 Contact hours
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CUA 1052 - 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.
Prev. Course Codes: CUA-152
LECLB 67.5 Contact hours
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CUA 1056 - 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.
Prev. Course Codes: CUA-156
LEC 45 Contact hours
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CUA 1075 - 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, CUA-175
LEC 15 Contact hours per credit
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CUA 1080 - 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.
Prev. Course Codes: CUA-180
COOP 45 Contact hours per credit
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CUA 1082 - 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, CUA-182
CLIN 667 Contact hours
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CUA 1083 - Culinary Arts Practicum II 3.0 Credits
Prerequisites: CUA 1082 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, CUA-183
CLIN 667 Contact hours
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CUA 1084 - Culinary Arts Practicum III 3.0 Credits
Prerequisites: CUA 1083 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, CUA-184
CLIN 667 Contact hours
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CUA 1087 - 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.
Prev. Course Codes: CUA-187
COOP 450 Contact hours
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CUA 2015 - 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.
Prev. Course Codes: CUA-215
LECLB 22.5 Contact hours
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CUA 2042 - Intermediate Garde Manger: Charcuterie 1.0 Credits
Prerequisites: CUA 1023 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, CUA-242
LECLB 22.5 Contact hours
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CUA 2045 - 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 2046 - 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.
Prev. Course Codes: CUA-246
LECLB 45 Contact hours
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CUA 2051 - Advanced Garde Manger: Hors D’Oeuvres 1.0 Credits
Prerequisites: CUA 1023 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.
Prev. Course Codes: CUA-251
LECLB 22.5 Contact hours
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CUA 2053 - Advanced Seminar in Sauce 1.0 Credits
Prerequisites: CUA 1026 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.
Prev. Course Codes: CUA-253
LECLB 22.5 Contact hours
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CUA 2055 - 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.
Prev. Course Codes: CUA-255
LEC 45 Contact hours
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CUA 2061 - Cost Controls 3.0 Credits
Prerequisites: MAT 1140 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, CUA-261
LEC 45 Contact hours
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CUA 2064 - Sustainable Foodservice Operations 3.0 Credits
Prerequisites: CUA 1015 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.
Prev. Course Codes: CUA-264
LEC 45 Contact hours
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CUA 2065 - 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, CUA-265
LEC 60 Contact hours
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CUA 2075 - 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, CUA-275
LEC 15 Contact hours
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CUA 2081 - 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.
Prev. Course Codes: CUA-281
COOP 45 Contact hours per credit
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CUA 2082 - Culinary Arts Practicum IV 3.0 Credits
Prerequisites: CUA 1084 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, CUA-282
CLIN 667 Contact hours
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CUA 2083 - Culinary Arts Practicum V 3.0 Credits
Prerequisites: CUA 2082 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, CUA-283
CLIN 667 Contact hours
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CUA 2084 - Culinary Arts Practicum VI 3.0 Credits
Prerequisites: CUA 2083 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, CUA-284
CLIN 667 Contact hours
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Dance DAN |
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✽ DAN 1011 - 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, DAN-111
LAB 30 Contact hours
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✽ DAN 1012 - Modern Dance II 1.0 Credits
Prerequisites: DAN 1011 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, DAN-112
LEC 30 Contact hours
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✽ DAN 1021 - 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, DAN-121
LEC 30 Contact hours
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✽ DAN 1022 - Jazz II 1.0 Credits
Prerequisites: DAN 1021 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, DAN-122
LEC 30 Contact hours
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✽ DAN 1029 - 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, DAN-129
LEC 30 Contact hours
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✽ DAN 1031 - 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, DAN-131
LAB 30 Contact hours
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✽ DAN 1032 - Ballet II 2.0 Credits
Prerequisites: DAN 1031 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, DAN-132
LAB 30 Contact hours
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✽ DAN 1033 - Ballet III 2.0 Credits
Prerequisites: DAN 1032 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, DAN-133
LAB 60 Contact hours
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✽ DAN 1034 - Ballet IV 2.0 Credits
Prerequisites: Prior completion of DAN 1033 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.
Prev. Course Codes: DAN-134
LAB 60 Contact hours
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✽ DAN 1043 - 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, DAN-143
LEC 30 Contact hours
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◆ DAN 1050 - History of Dance I (GT-AH1) 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for 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.
Prev. Course Codes: DAN-125
LEC 45 Contact hours
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✽ DAN 1061 - African Dance I 1.0 Credits
Learning traditional dances, rhythms and songs from Guinea West Africa and surrounding areas should be expected. Students will explore the functions of these dances in relation to contemporary culture. Class warm-up includes working on core strength, flexibility, stamina and rhythmic sensibility. Clothing for the class should be loose. Students may wear a lappa (cloth wrapped around the waist). All dancing is performed barefoot.
Prev. Course Codes: DAN-147
LAB 30 Contact hours
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DAN 1075 - 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, DAN-175
LAB 30 Contact hours per credit
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✽ DAN 2011 - 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, DAN-211
LEC 45 Contact hours
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✽ DAN 2021 - 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, DAN-221
LEC 30 Contact hours
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✽ DAN 2026 - 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, DAN-226
LEC 30 Contact hours
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DAN 2075 - 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, DAN-275
LEC 15 Contact hours per credit
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Early Childhood Education ECE |
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✽ ECE 1011 - Introduction to Early Childhood Education 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for 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, ECE-101
LEC 45 Contact hours
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✽ ECE 1031 - Guidance Strategies for Children 3.0 Credits
Prerequisites: ECE 1011 must be taken concurrently if not previously completed with a grade of C- or higher; and Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for 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, ECE-103
LEC 45 Contact hours
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✽ ECE 1045 - Introduction to Early Childhood Education Techniques 3.0 Credits
Prerequisites: ECE 1011 and ECE 1031 with a grade of C- or higher; and Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for 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, ECE-102
LECLB 67.5 Contact hours
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ECE 1075 - Special Topics 1.0 - 6.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
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: ECE-175
LEC 15 Contact hours per credit
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ECE 1111 - Infant and Toddler Theory and Practice 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for 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, ECE-111
LEC 45 Contact hours
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ECE 1125 - Introduction to Infant/Toddler Lab Techniques 3.0 Credits
Co-requisites ECE 1111
Prerequisites: ECE 1111 must be taken concurrently if not previously completed with a grade of C- or higher. Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Includes a classroom seminar and placement in an infant and\or toddler setting. The supervised placement provides the student with the opportunity to observe, to practice appropriate interactions and to develop effective guidance and nurturing techniques with infants and\or toddlers. Addresses ages prenatal through age 2.
Prev. Course Codes: ECP-112, ECE-112
LECLB 67.5 Contact hours
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ECE 1221 - Interventions for Infants’ and Toddlers’ Health, Communication and Behavioral Needs 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Focuses on supporting infants and toddlers with health, communication, and behavioral needs. This course includes three key topics: the health services related to the early intervention programs; communication challenges and their impact on other areas of development; and supporting infants and toddlers with behavior challenges and their families.
Prev. Course Codes: ECE-122
LEC 45 Contact hours
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ECE 1241 - Professional Growth and Development: Theory and Practice (w/ Lab) 4.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Focuses on theoretical and practical aspects of personal and professional growth and development of the Developmental Intervention (DI) assistant needed to work in early intervention settings. The course includes interpersonal skills to work in teams and support personal growth, as well as field experience in early intervention settings with infants and toddlers with disabilities. Students work under the supervision of experienced and licensed early intervention providers with direct guidance of the instructor.
Prev. Course Codes: ECE-124
LEC 45 Contact hours LAB 30 Contact hours
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✽ ECE 1261 - Art & the Young Child 2.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Prepares students to plan and implement a comprehensive and developmentally appropriate art program for young children. Investigates the development of self-taught art techniques in young children.
Prev. Course Codes: ECP-270AC, ECE-148, EEC-053, ECE-126
LEC 30 Contact hours
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✽ ECE 2051 - ECE Nutrition, Health, and Safety 3.0 Credits
Prerequisites: ECE 1011 must be taken concurrently if not previously completed with a grade of C- or higher; and Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Focuses on nutrition, health, and safety as key factors for optimal growth and development of young children. This course includes nutrition knowledge, menu planning, food program participation, health practices, management and safety, appropriate activities, and communication with families for early childhood educators. This course addresses children ages birth through 12 years.
Prev. Course Codes: ECP-205, ECE-205
LEC 45 Contact hours
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ECE 2075 - Special Topics 1.0 - 6.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
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: ECE-275
LEC 15 Contact hours per credit
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ECE 2088 - Practicum: Early Childhood Education 3.0 Credits
Prerequisites: ECE 1011 , ECE 1045 , ECE 1031 , ECE 1111 , ECE 2051 , ECE 2621 , ECE 2381 , ECE 2601 with a grade of C- or higher; and Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Provides students with advanced field experience opportunities in early childhood education programs.
Prev. Course Codes: ECE-288
COOP 135 Contact hours
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✽ ECE 2101 - Working with Families and Communities 3.0 Credits
Prerequisites: ECE 1011 with a grade of C- or higher.
Examines professional attitudes related to working with diverse families and how unconscious bias may affect family-professional partnerships in early care and education settings. This course covers theoretical perspectives of families and communities, communication strategies, and an exploration of activities and resources to support family engagement in their children’s education. Supporting equity and inclusion of all family cultures in early care and education settings for children ages birth through eight.
Prev. Course Codes: ECE-256
LEC 45 Contact hours
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✽ ECE 2365 - Child Growth /Development Laboratory 1.0 Credits
Prerequisites: ECE 1011 with a grade of C- or higher; and Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
This course covers the growth and development of the child from conception through the elementary school years. Emphasizes physical, cognitive, language, social and emotional domains and the concept of the whole child and how adults can provide a supportive environment. Addresses ages from prenatal through age 12.
Prev. Course Codes: ECE-236
LAB 30 Contact hours
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✽ ECE 2381 - ECE Child Growth and Development 3.0 Credits
Prerequisites: ECE 1011 must be taken concurrently if not previously completed with a grade of C- or higher; and Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Covers the growth and development of the child from conception through the elementary school years. This course emphasizes physical, cognitive, language, social, and emotional domains of development as they pertain to the concept of the whole child. It also includes ways adults can provide a supportive early childhood care and educational environment through teamwork and collaboration.
Prev. Course Codes: ECE-238
LEC 45 Contact hours
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ECE 2401 - Administration of Early Childhood Care and Education Programs 3.0 Credits
Prerequisites: ECE 1011 with a grade of C- or higher; and Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Provides foundational knowledge in early childhood program business operations, program development, and evaluation. This course covers administrative skills, ethical decision making, risk and resource management, and components of quality Early Childhood Education (ECE) programs serving children ages birth through 12 years.
Prev. Course Codes: ECP-226, ECE-226, ECE-216, EEC-022, EEC-132, ECE-240
LEC 45 Contact hours
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✽ ECE 2411 - Administration: Human Relations for Early Childhood Education 3.0 Credits
Prerequisites: Prior completion of ECE 1011 with a grade of C- or higher; and Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Focuses on the human relations component of an early childhood professional’s responsibilities. This course includes director-staff relationships, staff development, leadership strategies, family-professional partnerships, and community interaction.
Prev. Course Codes: ECP-216, ECE-216, ECE-020, EEC-020, EEC-131, ECE-241
LEC 45 Contact hours
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ECE 2601 - The Exceptional Child 3.0 Credits
Prerequisites: Prior completion of ECE 1011 with a grade of C- or higher; and Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Presents an overview of critical elements related to educating young children with disabilities or special needs in the early childhood setting. Topics include: typical and atypical development; legal requirements; research-based practices related to inclusion; teaming and collaboration; and accommodations and adaptations. This course examines how a disability or special need may impact a young child’s learning process. This course addresses children ages birth through 8 years.
Prev. Course Codes: ECP-287, ECE-260
LEC 45 Contact hours
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✽ ECE 2621 - ECE Curriculum Development: Methods & Techniques 3.0 Credits
Prerequisites: Prior completion of ECE 1011 with a grade of C- or higher; and Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Provides an overview of early childhood curriculum development. This course includes processes for planning and implementing developmentally appropriate environments, materials, and experiences that represent best practices in early childhood (EC) program settings. This course addresses children ages birth through 8 years.
Prev. Course Codes: ECP-227, ECE-015, EEC-015, EEC-120, ECE-220
LEC 45 Contact hours
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ECE 2631 - Language and Cognition for the Young Child 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Examines theories of cognitive and language development as a framework for conceptualizing the way children acquire thinking skills. Includes observing, planning, facilitating, creative representation, and evaluating strategies within the context of play. Focuses on language, science, math, problem solving, and logical thinking. Addresses ages birth through age 8.
Prev. Course Codes: ECP-116, ECE-225
LEC 45 Contact hours
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✽ ECE 2641 - Creativity and the Young Child 3.0 Credits
Co-requisites ECE 1011
Prerequisites: ECE 1011 must be taken concurrently if not previously completed with a grade of C- or higher; and Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Provides an emphasis on encouraging and supporting creative self-expression and problem solving skills in children. Explores creative learning theories and research. Focuses on developmentally appropriate curriculum strategies in all developmental domains. Addresses ages birth through age 8.
Prev. Course Codes: ECP-115, ECE-115, ECE-226
LEC 45 Contact hours
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ECE 2651 - Early Language and Literacy Development in Young Children 3.0 Credits
Prerequisites: Prior completion of ECE 1011 with a grade of C- or higher is required.
Provides foundational knowledge of the developmental progression of language and literacy acquisition of mono- and bi-lingual children ages birth to age 8. This course provides opportunities to explore and practice language and literacy teaching strategies to use with young children in home, classroom, and community settings.
Prev. Course Codes: ECE-228
LEC 45 Contact hrs
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ECE 2661 - Science/Math and the Young Child 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Examines theories of cognitive development as a framework for conceptualizing the way young children acquire scientific and mathematical skills, concepts, and abilities. Enables students to research and develop appropriate individual and group scientific/mathematical activities for young children.
Prev. Course Codes: ECP-270SP, ECE-066, ECE-125
LEC 45 Contact hours
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Economics ECO |
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◆ ECO 2001 - Principles of Macroeconomics (GT-SS1) 3.0 Credits
Prerequisites: Next Generation Accuplacer Writing scores 246-300; or equivalent ACT score 18 or SAT score 470; or passed any CCR course, ENG 0092 , or 1000-level ENG course with a grade of C- or higher. The college may also use previous academic history, including high school information, for placement.
Studies the American economy, stressing the interrelationships among the household, business, and government sectors. Explores saving and investment decisions, unemployment, inflation, national income accounting, taxing and spending policies, the limits of the market and government, public choice theory, the Federal Reserve System, money and banking, and international trade. This is a statewide Guaranteed Transfer course in the GT-SS1 category.
Prev. Course Codes: ECO-201
LEC 45 Contact hours
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