Jun 15, 2024  
2012-2013 Catalog 
    
2012-2013 Catalog [ARCHIVED CATALOG]

Course Listings


Key

✽ - Applies to CMC AA/AS degree

◆ - Colorado State Guaranteed Transfer Course

For more information see Degree & Certificate Descriptions & Requirements .

NOTE: Not all courses are offered at every campus each term.

 

Computer Web-Based CWB

  
  •    CWB 142 - Multimedia Authorship

    3.0 Credits
    Introduces the basic tools and techniques of multimedia authorship. Includes topics such as using functions with movable objects, paging with interactive decision, and data collections.
    LEC 45
  
  •    CWB 162 - Introduction to Image Editing: (software)

    3.0 Credits
    Introduces the basic skills needed to edit images digitally. An emphasis is made on specific image editing tools and skills used to enhance photographs. Prior Windows experience or intro-level computer skills required.
    LECLB 67.5 Clock hours
  
  •    CWB 175 - Special Topics

    1.0 - 6.0 Credits
    Provides students with a vehicle to pursue in-depth exploration of special topics of interest.
    LECLB
  
  •    CWB 205 - Complete Web Scripting

    3.0 Credits
    Prerequisites: CWB 110 ; Minimum grade C-.
    Explores the complete set of web scripting skills needed to develop Web Applications. Includes variables, data types, arithmetic operations, logical operations, looping, creating and reading cookies, creating an array, displaying data based on a cookie value, setting flags, working with frames, creating objects in a hidden frame, using the History Object, writing HTML to another window, determining browser and detecting keystrokes.
    LEC 45 Clock hours
  
  •    CWB 208 - Web Application Development

    3.0 Credits
    Prerequisites: CWB 110 ; Minimum grade C-.
    Teaches students how to work in the server-side scripting environment. Students learn the basics of application development, and general principles that apply to most development environments. Students develop applications using two different server-side application development tools: PHP Hypertext Preprocessor (PHP) and Cold Fusion. Students also learn key application standards such as source and revision control, coding standards, code optimization, and data integrity.
    LEC 45 Clock hours
  
  •    CWB 289 - Web Developer Portfolio

    3.0 Credits
    This is the capstone course for the Web Developer degree and Certificate programs. Students will create a portfolio of work demonstrating proficiency as a Web Developer.
    Prev. Course Codes: CWB-280
    LEC 45 Clock hours

Construction Technology CON

  
  •    CON 128 - Cost Estimation

    2.0 Credits
    Provides an overview of the estimation process. Bid requirements and package are discussed along with an introduction to the CSI divisions.
    Prev. Course Codes: BCT-132
    LEC 30 Clock hours
  
  •    CON 130 - Blueprint Reading

    2.0 Credits
    Focuses on the techniques for reading and using blueprints and specifications with an emphasis placed on those drawing and types of information that are relevant to the carpentry craft.
    LEC 30 Clock hours
  
  •    CON 140 - Introduction to Building Codes and Enforcement UBC

    3.0 Credits
    Introduces the basic concepts of code enforcement.
    Prev. Course Codes: BCT-131, BCT-035, BCT-135
    LEC 45 Clock hours
  
  •    CON 145 - Construction Project Management I

    2.0 Credits
    Covers the principles of project planning, scheduling, estimating and management. The participant learns the basic skills required to supervise personnel, with the introduction of technologies as they become commonly accepted.
    Prev. Course Codes: CON-137
    LEC 30 Clock hours

Criminal Justice CRJ

  
  • ✽ CRJ 110 - Intro to Criminal Justice

    3.0 Credits
    Prerequisites: Requires college-level reading.
    A study of the agencies and processes involved in the criminal justice system: the legislature, the police, the prosecutor, the public defender, the courts, and corrections. Includes an analysis of the roles and problems of the criminal justice system in a democratic society, with an emphasis upon inter-component relations, and checks and balances.
    LEC 45 Clock hours
  
  • ✽ CRJ 111 - Substantive Criminal Law

    3.0 Credits
    Prerequisites: CRJ 110  or PAR 115 ; Minimum grade C-.
    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 Clock hours
  
  •    CRJ 112 - Procedural Criminal Law

    3.0 Credits
    Prerequisites: CRJ 110 ; Minimum grade C-.
    This course covers constitutional and procedural considerations affecting arrest, search/seizure, post-conviction treatment, origin, development, philosophy and constitutional basis of evidence. Focuses on degrees of evidence and rules governing admissibility, judicial decisions interpreting individual rights, and an analysis of case studies from arrest through final appeal.
    LEC 45 Clock hours
  
  •    CRJ 125 - Law Enforcement Operations

    3.0 Credits
    Prerequisites: CRJ 110 ; Minimum grade C-;
    An in-depth examination of the complexity and multi-dimensional aspects of the law enforcement role and career; law enforcement discretion; law enforcement values and culture in modern America. The role and functions of law enforcement in occupational, social, political and organizational context.
    LEC 45 Clock hours
  
  •    CRJ 135 - Judicial Function

    3.0 Credits
    Prerequisites: CRJ 110 ; Minimum grade C-.
    This course examines the criminal process with an analysis of the major judicial decision-makers, i.e. prosecutors, defense attorneys, judges, and the discretionary aspects of adjudication.
    LEC 45 Clock hours
  
  •    CRJ 145 - Correctional Process

    3.0 Credits
    Prerequisites: CRJ 110 ; Minimum grade C-.
    Focuses on post-conviction corrections process; the development of a correctional philosophy, theory & practice; a description of institutional operation, programming, and management; community-based corrections, probation and parole.
    LEC 45 Clock hours
  
  •    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
  
  •    CRJ 208 - Criminal Evidence

    3.0 Credits
    Reviews the basic principals 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 Clock hours
  
  • ✽ CRJ 210 - Constitutional Law

    3.0 Credits
    Prerequisites: CRJ 110  or PAR 115 ; Minimum grade C-.
    Focuses on the powers of government as they are allocated and defined by the United States Constitution; includes intensive analysis of United States Supreme Court decisions.
    LEC 45 Clock hours
  
  •    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 Clock hours
  
  • ✽ CRJ 220 - Human Relations & Social Conflict

    3.0 Credits
    Prerequisites: CRJ 110 ; Minimum grade C-.
    Highlights the environmental, organizational and socio-psychological dimensions of social control. Includes the study of individual attitudes, beliefs and behavior involved in role conflicts, community relations and conflict management in the social structure.
    Prev. Course Codes: CRJ-215
    LEC 45 Clock hours
  
  • ✽ CRJ 230 - Criminology

    3.0 Credits
    Prerequisites: CRJ 110 ; Minimum grade C-.
    Examines the question of crime causation from legal, social, political, psychological, and theoretical perspectives. Covers the history and development of criminology.
    Prev. Course Codes: CRJ-115, CRJ-152
    LEC 45 Clock hours

Culinary Arts CUA

  
  •    CUA 101 - Food Safety and Sanitation

    2.0 Credits
    Covers 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 of Completion from the Education Foundation.
    Prev. Course Codes: CUA-155, RMA-115, RMA-055, RMA-225
    LEC 30 Clock hours
  
  •    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 Clock hours
  
  •    CUA 118 - Vegetable Preparation

    1.0 Credits
    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.
    LECLB 22.5
  
  •    CUA 121 - Introduction to Food Production Principles and Practices

    1.0 Credits
    Prerequisites: CUA 101 ; Minimum grade C-.
    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.
    LECLB 22.5 Clock hours
  
  •    CUA 122 - Introduction to Stocks, Soups, & Sauces

    1.0 Credits
    Prerequisites: CUA 121 ; Minimum grade C-.
    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.
    Prev. Course Codes: CUA-126
    LECLB 22.5 Clock hours
  
  •    CUA 123 - Introduction to Garde Manger

    1.0 Credits
    Prerequisites: CUA 121 ; Minimum grade C-.
    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.
    LECLB 22.5 Clock hours
  
  •    CUA 124 - Vegetable Preparation and Breakfast Cookery

    1.0 Credits
    Prerequisites: CUA 121 ; Minimum grade C-.
    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.
    LECLB 22.5 Clock hours
  
  •    CUA 126 - Intermediate Soups and Sauces

    1.0 Credits
    Prerequisites: CUA 122 ; Minimum grade C-.
    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.”
    LECLB 22.5 Clock hours
  
  •    CUA 128 - Breakfast Preparation & Cookery

    1.0 Credits
    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.
    LECLB 22.5 Clock hours
  
  •    CUA 129 - Center of the Plate

    4.0 Credits
    Prerequisites: CUA 121 ; Minimum grade C-.
    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.
    LECLB 90 Clock hours
  
  •    CUA 130 - Center of the Plate: Poultry

    1.0 Credits
    Prerequisites: CUA 122 ; Minimum grade C-.
    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.
    LECLB 22.5 Clock hours
  
  •    CUA 131 - Starches, Pastas, Casseroles, & Grains

    1.0 Credits
    Prerequisites: CUA 121 ; Minimum grade C-.
    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.
    Prev. Course Codes: CUA-151
    LECLB 22.5 Clock hours
  
  •    CUA 134 - Application of Food Production Principles

    1.0 Credits
    Serves as the practice vehicle for the student to apply food production principles for foods covered in CUA 121 , CUA 122 , CUA 123 , CUA 124 , CUA 131 , CUA-132, and CUA-133. Enables the student to plan and prepare a variety of complete meals in a commercial kitchen. Meets a minimum of 22.5 hours.
    LECLB 22.5 Clock hours
  
  •    CUA 135 - Center of the Plate: Beef & Veal

    1.0 Credits
    Prerequisites: CUA 122 ; Minimum grade C-.
    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.
    LECLB 22.5 Clock hours
  
  •    CUA 137 - Center of the Plate: Fish & Seafood

    1.0 Credits
    Prerequisites: CUA 122 ; Minimum grade C-.
    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.
    LECLB 22.5 Clock hours
  
  •    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 Clock hours
  
  •    CUA 139 - Center of the Plate: Pork, Lamb, & Game

    1.0 Credits
    Prerequisites: CUA 122 ; Minimum grade C-.
    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.
    LECLB 22.5 Clock hours
  
  •    CUA 141 - Baking: Principles and Ingredients

    1.0 Credits
    Prerequisites: CUA 121 ; Minimum grade C-.
    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.
    LECLB 22.5 Clock hours
  
  •    CUA 142 - Basic Yeast-raised Products and Quickbreads

    1.0 Credits
    Prerequisites: CUA 141 ; Minimum grade C-.
    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.
    LECLB 22.5 Clock hours
  
  •    CUA 143 - Baking: Cakes, Pies, Pastries and Cookies

    1.0 Credits
    Prerequisites: CUA 141 ; Minimum grade C-.
    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.
    LECLB 22.5 Clock hours
  
  •    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, rollings, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shapes. Examines production steps, ingredients, and equipment that apply to course training.
    LECLB 67.5 Clock hours
  
  •    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, flambed 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.
    LECLB 67.5 Clock hours
  
  •    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 Clock hours
  
  •    CUA 159 - Buffet Planning & Production

    1.0 Credits
    Enables students to plan and present various styles of buffet set-ups including self-service, cafeteria, and staffed stations. Meeting customers’ needs through menu development, equipment, and food lay-out will be emphasized. Platter presentations, carving stations, steam table/chafing dish, and plated service will be included. Meets a minimum of 22.5 hours.
    LECLB 22.5 Clock hours
  
  •    CUA 161 - Advanced Cake Decorating - Wedding Cakes

    2.0 Credits
    Demonstrates a variety of wedding cake decorating techniques. Students will learn to work with gumpaste, rolled fondant, royal icing. Students will complete a two-tier wedding cake.
    LECLB 45 Clock hours
  
  •    CUA 165 - Computer Applications in the Food Industry

    3.0 Credits
    Prerequisites: CIS 118 ; Minimum grade C-.
    This course will provide the student with the fundamentals of computer applications in the foodservice industry. Students will be able to describe a variety of computer applications in the workplace. Students will apply the knowledge of computers in the workplace by using word processing, spreadsheets, database, Internet, and graphics.
    LEC 45 Clock hours
  
  •    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
  
  •    CUA 180 - Internship

    1.0 - 6.0 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 Clock hours per credit hour
  
  •    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 Clock hours
  
  •    CUA 183 - Culinary Arts Practicum II

    3.0 Credits
    Prerequisites: CUA 182 ; Minimum grade C-.
    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 Clock hours
  
  •    CUA 184 - Culinary Arts Practicum III

    3.0 Credits
    Prerequisites: CUA 183 ; Minimum grade C-.
    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 Clock hours
  
  •    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 Clock hours
  
  •    CUA 233 - Advanced Line Prep & Cookery

    4.0 Credits
    Focuses on preparation of complete meals to order. Emphasizes cooking center-of-the-plate items such as meat, fish, seafood, and poultry as well as accompaniment foods such as starches and vegetables. Enables the student to prepare sauces, entree salads, edible garnishes, and meals determined by the menu prepared for a dining room setting. Emphasizes line supervisor, saute cook, pantry cook, cooks helper, and runner responsibilities.
    LECLB 90 Clock hours
  
  •    CUA 242 - Intermediate Garde Manger: Charcuterie

    1.0 Credits
    Prerequisites: CUA 123 ; Minimum grade C-.
    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 applicaton 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.
    Prev. Course Codes: CUA-251
    LECLB 22.5 Clock hours
  
  •    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.
    Prev. Course Codes: CUA-245
    LECLB 45 Clock hours
  
  •    CUA 251 - Advanced Garde Manger: Hors D’Oeuvres

    1.0 Credits
    Prerequisites: CUA 242 ; Minimum grade C-.
    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.
    LECLB 22.5 Clock hours
  
  •    CUA 253 - Advanced Seminar in Sauce

    1.0 Credits
    Prerequisites: CUA 122 ; Minimum grade C-.
    Provides advanced instruction in classical and international sauce work. This ourse focuses on classical and contemporary small sauces, integal sauces, and internationl/ethnic sauce work.
    LECLB 22.5 Clock hours
  
  •    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 Clock hours
  
  •    CUA 261 - Cost Controls

    3.0 Credits
    Prerequisites: MAT 107 ; Minimum grade C-.
    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 Clock hours
  
  •    CUA 262 - Purchasing for the Hospitality Industry

    3.0 Credits
    Emphasizes controlling costs as applied to the selection and procurement of food and supply items. Covers selection and procurement of food and supplies, supplier selection, and distribution systems including the forces affecting them. Students will take a nationally recognized test and may receive a certificate from the Education Foundation, the educational arm of the National Restaurant Association.
    Prev. Course Codes: CUA-210
    LEC 45 Clock hours
  
  •    CUA 264 - Sustainable Foodservice Operations

    3.0 Credits
    Prerequisites: CUA 115 ; Minimum grade C-.
    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 Clock hours
  
  •    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 Clock hours
  
  •    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
  
  •    CUA 281 - Internship

    3.0 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.
    CLIN 450 Clock hours
  
  •    CUA 282 - Culinary Arts Practicum IV

    3.0 Credits
    Prerequisites: CUA 184 ; Minimum grade C-.
    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 Clock hours
  
  •    CUA 283 - Culinary Arts Practicum V

    3.0 Credits
    Prerequisites: CUA 282 ; Minimum grade C-,
    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 Clock hours
  
  •    CUA 284 - Culinary Arts Practicum VI

    3.0 Credits
    Prerequisites: CUA 283 ; Minimum grade C-.
    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 Clock hours

Dance DAN

  
  • ✽ 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 Clock hours
  
  • ✽ DAN 112 - Modern Dance II

    1.0 Credits
    Prerequisites: DAN 111 ; Minimum grade C-.
    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 Clock hours
  
  • ✽ 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 Clock hours
  
  • ✽ DAN 122 - Jazz II

    1.0 Credits
    Prerequisites: DAN 121 ; Minimum grade C-.
    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 Clock hours
  
  • ◆ DAN 125 - History of Dance I

    3.0 Credits
    Prerequisites: Requires college-level reading.
    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.
    LEC 45 Clock hours
  
  • ✽ 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 performace qualities.
    Prev. Course Codes: THD-111, THD-150B
    LEC 30 Clock hours
  
  • ✽ 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 Clock hours
  
  • ✽ DAN 132 - Ballet II

    1.0 Credits
    Prerequisites: DAN 131 ; Minimum grade C-.
    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. May be repeated for a maximum of three credits.
    Prev. Course Codes: THD-222, THD-261B2
    LAB 30 Clock hours
  
  • ✽ DAN 133 - Ballet III

    1.0 Credits
    Prerequisites: DAN 132  ; Minimum grade C-.
    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. May be repeated for a maximum of three credits.
    Prev. Course Codes: THD-224, THD-271B2
    LEC 30 Clock hours
  
  • ✽ 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 Clock hours
  
  • ✽ 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 softshoe 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 Clock hours
  
  • ✽ DAN 146 - Irish Dance II

    1.0 Credits
    Prerequisites: DAN 145 ; Minimum grade C-.
    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 cours is intended for those ready to move on from Irish Dance I.
    LAB 30 Clock hours
  
  • ✽ 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 Clock hours
  
  • ✽ 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 Clock hours
  
  •    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
  
  • ✽ DAN 211 - Dance Composition

    1.0 Credits
    Focuses on principles of choreography and development of individual expressive style.
    Prev. Course Codes: THD-270DC
    LEC 30 Clock hours
  
  • ✽ 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 Clock hours
  
  • ✽ 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 Clock hours
  
  •    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

Early Childhood Education ECE

  
  • ✽ ECE 101 - Introduction to Early Childhood Education

    3.0 Credits
    Prerequisites: Requires college-level reading.
    Provides an introduction to Early Childhood Education. Includes the eight key areas of professional knowledge: Child Growth and Development; Health, Nutrition and Safety; Developmentally Appropriate Practices; Guidance; family and Community Relationships; Diversity; Professionalism; Administration; and Supervision. Focuses on ages birth through age eight.
    Prev. Course Codes: ECP-101
    LEC 45 Clock hours
  
  • ✽ ECE 102 - Introduction to Early Childhood Lab Techniques

    3.0 Credits
    Prerequisites: Requires college-level reading.
    Focuses on a classroom seminar and placement in a childcare 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. Students must take this course concurrently with ECE 101  if they have not successfully completed ECE 101  prior to enrollment.
    Prev. Course Codes: ECP-102, ECE-102, ECE-102A
    LAB 90 Clock hours
  
  •    ECE 103 - Guidance Strategies for Children

    3.0 Credits
    Co-requisites ECE 101 
    Prerequisites: Requires college-level reading. 
    Explores guidance theories, applications, goals, techniques, and factors that influence expectations, classroom management issues, and pro-social skills. Addresses ages birth through age 8. Students must take this course concurrently with ECE 101  if they have not successfully completed ECE 101  prior to enrollment.
    Prev. Course Codes: ECP-148
    LEC 45 Clock hours
  
  •    ECE 108 - The Assessment Process in Early Childhood Education

    1.0 Credits
    Prerequisites: Requires college-level reading.
    Focuses on exposing students to a wide variety of screening tools and evaluations appropriate for children birth to eight years of age. Enables students to gain beginning knowledge in the selection of developmental screening tools and evaluations important to the IFSP/IEP.
    Prev. Course Codes: ECP-270PA
    LEC 15 Clock hours
  
  •    ECE 111 - Infant and Toddler Theory and Practice

    3.0 Credits
    Prerequisites: Requires college-level reading.
    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 Clock hours
  
  •    ECE 112 - Introduction to Infant/Toddler Lab Techniques

    3.0 Credits
    Prerequisites: Requires college-level reading.
    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
    LAB 90 Clock hours
  
  •    ECE 125 - Science/Math and the Young Child

    3.0 Credits
    Prerequisites: Requires college-level reading.
    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
    LEC 45 Clock hours
  
  • ✽ ECE 126 - Art & the Young Child

    2.0 Credits
    Prerequisites: Requires collelge-level reading.
    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
    LEC 30 Clock hours
  
  •    ECE 127 - Music/Movement for the Young Child

    1.0 Credits
    Prerequisites: Requires college-level reading.
    Focuses on the purposes of incorporating music and movement into the early childhood curriculum. Through active participation with hands-on experiences, students work with the concepts of age and developmental appropriateness when designing fun activities with both subjects.
    Prev. Course Codes: ECP-270MM
    LEC 15 Clock hours
  
  •    ECE 145 - Creative Materials

    1.0 Credits
    Prerequisites: Requires college-level reading.
    Introduces and develops creative ways to prepare inexpensive materials to enhance the learning of young children. This course includes designing practical uses for recycled and found materials to meet the developmental needs of young children, leading activities with groups of young children, and preseniting activities and created materials to colleagues.
    LEC 15 Clock hours
  
  •    ECE 163 - Facilitating Functional Skills for Communication

    2.0 Credits
    Prerequisites: Requires college-level reading.
    Focuses on recognizing and identifying normal patterns of speech development. Enables students to develop skills in facilitating growth and development by creatively implementing various techniques and/or use of equipment in order to enhance the optimum growth and development of the child.
    Prev. Course Codes: ECP-270LA, ECE-040, EEC-040, EEC-247LA
    LEC 30 Clock hours
  
  •    ECE 175 - Special Topics

    1.0 - 6.0 Credits
    Prerequisites: Requires college-level reading.
    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.
    LEC
 

Page: 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 -> 14