Apr 28, 2024  
2018-2019 CATALOG 
    
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2018-2019 CATALOG [ARCHIVED CATALOG]

Courses Offered

 Graduate holding diploma

 A grade of “C” or better is required in all prerequisite courses and in all courses specified by course numbers in the summary of required hours.

Note:  Any program directed or technical electives, all Allied Health programs, Associate of Science in Teaching (AST), and Technical Certificates requires “C” or better in all course work.
 

Hospitality
  

  • HMGT 1170 - Hospitality Sales and Marketing

    (3)
    This course is an introduction to the “four Ps” (price, product, promotion, and place) as they relate to specific market segments, providing them with a customer-focused perspective. Students will learn about the Internet’s increasing role in sales and marketing. Students will have an opportunity to take the AHLEI certificate exam for this course.
      (F,S) Note(s): There are allowances for the student to be BELOW COLLEGE LEVEL in some area of study.


    Click here for Fall course scheduling information.
  

  • HMGT 1200 - Front Office Operations

    (3)
    This course provides students with an in-depth look at management of the front office and how this department interacts with other hotel departments to create a memorable guest experience. The student will learn about human resources management, business forecasting, revenue management, and budget planning. Students will have an opportunity to take the AHLEI certificate exam for this course.
      (F,S) Note(s): There are allowances for the student to be BELOW COLLEGE LEVEL in some area of study.


    Click here for Fall course scheduling information.
  

  • HMGT 1205 - Property Management Systems

    (3)
    In this laboratory course, students will work with property management system (PMS) software to develop a working knowledge of the proper usage, techniques, capabilities and limitations of these software systems. Time is spent both on campus and at various local hotels learning and using various PMS software packages.

      (F,S) Note(s): Student must be AT COLLEGE LEVEL in all areas of study to take this course.


    Click here for Fall course scheduling information.
  

  • HMGT 1240 - Managing Food and Beverage Costs

    (3)
    This course introduces students to how to maintain or improve quality standards while reducing expenses. Students utilize math applications as they develop a thorough background for the hospitality industry’s cost control system. Students will also learn about marketing channels and tactics used by food service managers. Students will have an opportunity to take the AHLEI certificate exam for this course.
      (F,S) Note(s): Student must be AT COLLEGE LEVEL in all areas of study to take this course.


    Click here for Fall course scheduling information.
  

  • HMGT 1300 - The Guest Experience

    (3)
    In this course students will learn the many aspects of exceptional customer service including; the benefits and barriers of great customer service, how to project a customer friendly image, how to measure customer satisfaction levels, and techniques for dealing with demanding customers.  Students will develop a personal action plan to improve customer service skills. (F,S) Note(s): There are allowances for the student to be BELOW COLLEGE LEVEL in some area of study.


    Click here for Fall course scheduling information.
  

  • HMGT 1350 - Leisure and Tourism

    (3)
    This course is an introduction to the nature, scope; and significance of leisure. It will address the significance of play, recreation, sport, tourism, and leisure in contemporary society. [F,S] Note(s): Student must be at COLLEGE IN ALL AREAS to take this course.


    Click here for Fall course scheduling information.
  

  • HMGT 1401 - Food and Beverage Service

    (3)
    An introduction to the various styles of table service and standards required of professional wait personnel. Guest relations, order taking, and organization of the dining room will be studied. Students will gain experience through practice within a simulated service environment. Beverage management issues include inventory and purchasing, proper use of glassware, types of wine and wine regions, and the pairing of wine with food. [F,S] Note(s): There are allowances for the student to be BELOW COLLEGE LEVEL in some area of study. Total Contact Hours Per Week:5


    Click here for Fall course scheduling information.
  

  • HMGT 1500 - Regional Tourism

    (3)
    Students will research the history and development of regional tourist attractions and exhibit basic knowledge and understanding of the role of tourism in promoting/supporting regional economic development. (F,S) Note(s): There are allowances for the student to be BELOW COLLEGE LEVEL in some area of study.


    Click here for Fall course scheduling information.
  

  • HMGT 1931 - Co-Op Education/Internship

    (3)
    In this course students receive supervised part-time employment in lodging, travel planning, and/or food service while enrolled at the college. Students are required to perform skills needed in the industry and to keep records of their experiences.
      [F,S] Note(s): Student must be AT COLLEGE LEVEL in all areas.


    Click here for Fall course scheduling information.
  

  • HMGT 2120 - Beverage Management

    (3)

    A study of beverage service in the hospitality industry including spirits, wines, beers and non-alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service and the selection of wines to enhance foods.       

    *ServSafe Alcohol certificate from National Restaurant Association is awarded upon successful completion of exam. [F,S] Note(s): Student must be AT COLLEGE LEVEL in all areas of study to take this course.


    Click here for Fall course scheduling information.
  

  • HMGT 2221 - Layout, O&M of Hotels and Restaurants

    (3)
    Problems and considerations of facilities management are introduced to the student in this course. Factors governing the selection, placement, and maintenance of equipment for effective and efficient use in food service and lodging operations are discussed. Students prepare a project of the appropriate equipment, layout, and design of a hospitality facility.

      [F,S] Note(s): Student must be AT COLLEGE LEVEL in all areas of study to take this course.
     


    Click here for Fall course scheduling information.
  

  • HMGT 2225 - Food and Beverage Preparation II

    (3)
    Students experience an in-depth study of all major types of meat cuts, including primal and sub-primal butchery. Students are exposed to how different types of marinades, rubs and cooking techniques affect the texture and flavor of the end food product. Students will also gain a basic knowledge about and application of vegetarian cuisines.
      Prereq(s): HMGT 1025 [F,S] Note(s): Student must be AT COLLEGE LEVEL in all areas of study to take this course.  Total Contact Hours Per Week: 5


    Click here for Fall course scheduling information.
  

  • HMGT 2230 - Legal Aspects of Hospitality Administration

    (3)
    Students are introduced to the American legal system and basic business law concepts as well as laws unique to the hospitality industry. Selected topics in contracts, torts, and hospitality law are discussed with emphasis on lodging and beverage laws. The case study approach is utilized to afford the student an appreciation of the legal duties of hospitality owners and operators in order to avoid or minimize legal liabilities and exposure.

      [F,S] Note(s): Student must be AT COLLEGE LEVEL in all areas of study to take this course.


    Click here for Fall course scheduling information.
  

  • HMGT 2240 - Hospitality Managerial Accounting

    (3)

    A study of cost accounting terminology and concepts. Includes process costing, inventory management, and cash flow.

      [F,S] Note(s): Student must be AT COLLEGE LEVEL in all areas of study to take this course.


    Click here for Fall course scheduling information.
  

  • HMGT 2250 - Revenue Management in Hospitality Operations

    (3)

    This course instructs students in the skills necessary to obtain a solid understanding of hospitality revenue management’s key concepts and the selective application of its most effective strategies and tactics.  Students will learn the applicability of revenue strategies and their operational aspects for the hospitality industry.  Students will have an opportunity to take the AHLEI certification exam for this course.


      [F,S] Note(s): Student must be AT COLLEGE LEVEL in all areas of study to take this course.


    Click here for Fall course scheduling information.
  

  • HMGT 2300 - Designing Tourism Experience

    (3)
    This course provides students with the skills and competencies to understand why consumers attend events to participate and/or watch and use this knowledge to develop a marketing plan. This course includes an analysis of the planning process involved in developing tourism destinations in various community settings with emphasis on the products and services to meet the needs of tourists. [F,S] Note(s): Students must be AT COLLEGE LEVEL IN ALL AREAS to take this course.


    Click here for Fall course scheduling information.
  

  • HMGT 2350 - Hospitality Study Abroad

    (3)
    This course examines the operation of restaurants, hotels, or other tourism businesses while focusing on the cultural nuances of another country. Artisan business entities and other local hospitality businesses will be explored and evaluated from top to bottom, including services and production. Topics of learning include local food specialties, equipment, furnishings, regulations, operations, marketing and business planning. [S] Note(s): There are allowances for the student to be below college level in some areas of study.


    Click here for Fall course scheduling information.

Culinary
  

  • CULA 1200 - Sanitation and Food Safety

    (3)
    This primer course is designed to educate all students to the sacred trust between food production facilities and the general public. It should prepare each student to successfully complete the National Restaurant Association’s Serve Safe or any similar certificate. Contact hours per week: 3. [F,S] Note(s): There are allowances for the student to be below college level in some area of study.


    Click here for Fall course scheduling information.
  

  • CULA 1305 - Nutrition for the Culinary Arts

    (3)
    This is an introduction to the basic nutritional principles and guidelines. Topics include nutrients, carbohydrates, lipids, proteins, minerals and vitamins Students plan meals and menus based on the above principles using nutritional guidelines as the primary basis. [F,S]


    Click here for Fall course scheduling information.
  

  • CULA 1310 - Fundamentals of Baking

    (3)
    Fundamentals of baking is an introduction to the basic principle of baking including formula procedures, properties of baking ingredients, and functions and proper use of bakery equipment. Students will present yeast breads and rolls, pies, cakes, icings, basic pastry dough, and cookies using proper mixing methods and ingredients. Contact hours per week: 5. [F,S] Note(s): Student must be AT COLLEGE LEVEL IN ALL AREAS to take this course.


    Click here for Fall course scheduling information.
  

  • CULA 1320 - Culinary 1 (Fundamentals)

    (3)
    This is the introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks, sauces and soups, poultry and egg cookery. [F,S]


    Click here for Fall course scheduling information.
  

  • CULA 1325 - Culinary 2 (Fabrication)

    (3)
    This course will introduce the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, spices. Students will then explore the subject of meats, poultry, seafood and their application in food-service operations. [F,S]


    Click here for Fall course scheduling information.
  

  • CULA 1340 - Dining Room Service

    (3)
    An exploration of table service principles and skills with an emphasis on customer service in a restaurant, The focus will be placed on guest relations, professional communications, order-taking in an a la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation. Students will study and engage in critical-thinking topics that are relevant to providing high-quality formal table service and customer service. Contact hours per week: 5. [F,S]


    Click here for Fall course scheduling information.
  

  • CULA 1360 - Farm to Table

    (3)
    This course explores the structure and function of the contemporary food system, from agricultural production to food processing, distribution, retailing, labeling, and catering. It includes the cultural, political and economic forces influencing the chain of production from farm to table. Note(s): There are allowances for the student to be below College Level in some area of study.


    Click here for Fall course scheduling information.
  

  • CULA 2310 - Food and Beverage Management

    (3)
    This course covers restaurant and food service operations, including facilities capabilities, personnel management, daily operations, sanitation, and facilities readiness. [F,S]


    Click here for Fall course scheduling information.
  

  • CULA 2350 - Professional Catering

    (3)
    This course examines the requirements to start and operate a catering company. Topics of discussion include kitchen equipment, regulations, operations and business planning. [F,S]


    Click here for Fall course scheduling information.
  

  • CULA 2355 - Introduction to Ice Carving

    (3)
    In this laboratory course, students will learn the hands on basic ice carving principles and skills necessary to create beautiful artworks of ice. [F,S] Note(s): Student must be AT COLLEG LEVEL in all areas to take this course.


    Click here for Fall course scheduling information.
  

  • CULA 2380 - Culinary Internship

    (3)
    This course is a supervised work experience in the culinary field requiring a minimum number of work hours. Work activities can range from entry-level to professional cooking. Individual conferences with the intern director are arranged instead of class attendance. [F,S]


    Click here for Fall course scheduling information.
  

  • CULA 2390 - Culinary Capstone Course (Final Production)

    (3)
    A capstone course required for all culinary majors. Topics include recipe development, menu construction, and pricing. Demonstration of proficiency in proper cooking method selection and construction of salads, entrées with appropriate side items, and desserts is required for successful completion of CULN 2390. [F,S] Note(s): Student must be AT COLLEGE LEVEL in all areas to take this course.


    Click here for Fall course scheduling information.

Literature
  

  • HUM 2860 - Introduction Film Studies

    (3)
    This course provides an introduction to film theory, process and production, with emphasis on viewing, analyzing and writing about films as unique and culturally significant texts. Fulfills a General Education requirement. Prereq(s): ENGL 1010 [on demand] Note(s): There are allowances for the student to be BELOW COLLEGE LEVEL in some area of study. Fulfills a General Education requirement.


    Click here for Fall course scheduling information.

College Success
  

  • CSBU 1000 - College Success Business

    (3)
    An introductory course for new business, accounting, and legal studies students. This course includes; strategies for academic success, basic skills for career success, career exploration, the importance of work ethic, a Service Learning Project, and creation of a personal ePortfolio. The course offers critical information about college life and provides an ongoing support system throughout the first semester. [F] Note(s): There are no level of preparedness requirements in any subject for this course.


    Click here for Fall course scheduling information.
  

  • CSED 1000 - College Success for Education

    (3)
    This course will provide students with the skills essential to succeeding in the college setting. Focus will be on understanding the role of a college student and the application of academic success strategies, work ethic, and well-being. The course will build a foundational level of communication, information literacy, and critical thinking skills. Students will explore their interests, abilities, and engage in career research to formulate a career direction. This course will prepare students for college life by offering critical information and providing an ongoing support system, as needed, throughout the first semester. [F,S] Note(s): There are no level of preparedness requirements in any subject for this course.


    Click here for Fall course scheduling information.
  

  • CSEG 1000 - College Success in Engineering and Technology

    (3)
    Introductory course for incoming engineering and engineering technology students, topics include college success skills with a focus on work ethic; career exploration which includes engineering ethics, industry tours, and guest presentations from experts within the profession; tools for the engineering technicians including calculator and software use, engineering design process, and problem analysis. This course supports the Quality Enhancement Plan and includes a service learning and volunteerism component. [F,S] Note(s): There are no level of preparedness requirements in any subject for this course.


    Click here for Fall course scheduling information.
  

  • CSHS 1000 - College Success Health Sciences

    (3)
    This course will provide students with the skills essential to succeeding in the college setting. Focus will be on understanding the role of a college student and the application of academic success strategies and work ethic. The course will build a foundational level of communication, information literacy and critical thinking skills. Students will explore their interests, abilities, and engage in career research to formulate a career direction. This course will prepare students for college life by offering critical information and providing an ongoing support system, as needed, throughout the first semester. This course focuses on students interested in health careers. [E] Note(s): There are no level of preparedness requirements in any subject for this course.


    Click here for Fall course scheduling information.
  

  • CSHU 1000 - College Success for Humanities

    (3)
    This course will provide students with the skills essential to succeeding in the college setting. Focus will be on understanding the role of a college student and the application of academic success strategies, work ethic; and well-being. The course will build a foundational level of communication, information literacy, and critical thinking skills. Students will explore their interests, abilities, and engage in career research to formulate a career direction within the Humanities. This course will prepare students for college life by offering critical information and providing an ongoing support system, as needed, throughout the first semester. [F] Note(s): There are no level of preparedness requirements in any subject for this course.


    Click here for Fall course scheduling information.
  

  • CSIS 1000 - College Success Information Systems

    (3)
    An introductory course for new students in Information Systems, Computer Science, Mass Communications and Digital Media degree programs. The course includes; strategies for academic success, basic skills for career success, career exploration, the importance of work ethic, a Service Learning Project, and creation of a personal ePortfolio. The course offers critical information about college life and provides an ongoing support system throughout the first semester. [F] Note(s): There are no level of preparedness requirements in any subject for this course.


    Click here for Fall course scheduling information.
  

  • CSMS 1000 - College Success in Math and Sciences

    (3)
    This introductory course will provide students interested in a career in the field of Math or Science with the skills essential to succeeding in the college setting. Focus will be on understanding the role of a college student and the application of academic success strategies, work ethic, and well-being. The course will build a foundational level of communication, information literacy, and critical thinking skills. Educational planning and career outlook assignments will help students understand the rigor of math and science education. Students will explore their interests, abilities, and engage in career research to formulate a career direction. This course will allow students the opportunity to learn basic science lab safety skills; how mathematical skills are imperative to success in the fields of science, basic data interpretation, graphing and the importance of correctly sequencing math, chemistry and biology in an educational plan. This course will also include a service learning or volunteerism component and provide an ongoing support system, as needed, throughout the first semester. [F] Note(s):  This is a required course for all educational plans within the Math and Science Division.


    Click here for Fall course scheduling information.
  

  • CSSB 1000 - College Success in Social and Behavioral Sciences

    (3)
    This course will provide students with the skills essential to succeeding in the college setting. Focus will be on understanding the role of a college student and the application of academic success strategies, work ethic, and well-being. This course will build a foundational level of communication, information literacy, and critical thinking skills. Students will explore their interests, abilities and engage in career research to formulate a career direction. This course will prepare students for college life by offering critical information and providing an ongoing support system, as needed, throughout the first semester. [F,S] Note(s): There are no level of preparedness requirements in any subject for this course.


    Click here for Fall course scheduling information.

Administrative Professional
  

  • OA 000 - Administrative Office Professional

    The Administrative Office Professional program is an TCAT diploma that prepares students to assume positions as office managers, supervisors, or as assistants to top executives. During the program, the student will develop skills for entry-level office employment. First-year classes emphasize technology, proofreading and editing, document formatting, filing, machine transcription, human relations, and computerized 10-key machine. The program also emphasizes word processing, spreadsheet, database, and presentation graphics skills using a Windows operating system.


    During the program, students will develop administrative skills necessary to participate as part of the management team. Office management personnel assist in planning, organizing, and controlling the information related activities and in leading or directing people to attain the objectives of the organization. They may handle a wide range of daily responsibilities including the supervision of support services. 


    In the final semester of the program, students will complete a review course to prepare them for the Certified Professional Secretary exam. 

     


    Click here for Fall course scheduling information.

WEB Technology
  

  • CISP 242 - Introduction to Client-Side Scripting

    (3)
    This course introduces students to the use of client-side scripting such as JQuery or other scripting to work with forms, images, event, and user interactions in web pages. Prereq(s): CISP 150 [F]


    Click here for Fall course scheduling information.
  

  • WEBT 1310 - Web Page Applications

    (3)
    This course covers the fundamental concepts of Adobe Dreamweaver and Flash with a strong emphasis on web design. Students will learn step-by-step instruction that will guide them through creating, modifying, and enhancing Flash files as well as employing Dreamweaver to develop and maintain web sites. Prereq(s): CITC 1300 or WEBT 1320 [S] Note(s): College level reading and writing; no math requirement.


    Click here for Fall course scheduling information.
  

  • WEBT 1320 - Basic Web Design

    (3)
    Presents the principles for planning well-designed Web pages and Web sites. Explores the factors that affect Web layout and design, such as organization, navigation, usability, accessibility, typography, graphics, and color. Basic computer skills highly recommended for this class. [F, S] Note(s): College level reading and writing; no math requirement.


    Click here for Fall course scheduling information.
  

  • WEBT 1340 - Basic Web Graphics

    (3)
    Basic concepts of Adobe Photoshop with an emphasis on techniques for working with images for Web design. Topics include how to work with image file formats, layers and selection techniques adding type to images and the use of color in Web Pages. Students will also learn how to prepare images for the Web by cropping images, creating thumbnail images, optimizing images, creating slices and image maps, and creating animated GIF’s. Prereq(s): CITC 1300 or WEBT 1320 [S]


    Click here for Fall course scheduling information.
  

  • WEBT 2300 - Content Management for the Web

    (3)
    This course gives an overview of the implementation of content management systems for web site design, discusses the features of the most popular content management systems (CMS), and covers cloud hosting vs self-hosting, installation, customization, site maintenance and security. The actual CMS taught may vary each term but will be a current CMS product such as Wordpress, Joomia, or Drupal. Prereq(s): CITC 1300 or WEBT 1320 [S]


    Click here for Fall course scheduling information.
  

  • WEBT 2310 - Intermediate Web Site Design

    (3)

    In this course students use XHTML and Cascading Style Sheets to create complex page layouts and navigation; add multimedia to Web pages, and apply design concepts in the use of color and Web typography.

      Prereq(s): CITC 1300 or WEBT 1320 Concurrent: WEBT 1340 [F]


    Click here for Fall course scheduling information.
  

  • WEBT 2390 - Advanced Dreamweaver

    (3)
    This course covers advanced topics of Adobe Dreamweaver. Some of the content covered includes formatting text with CSS styles, organizing page content and layout, site elements, creating dynamic pages and animations, adding rich media, creating reusable assets and forms, adding spry elements and database functionality. Completion of this course will prepare students to take the Abode Certified Associate Exam for Dreamweaver. Prereq(s): CITC 1300 or WEBT 1320 [F] Note(s): Student must be AT COLLEGE LEVEL IN ALL AREAS to take this course.


    Click here for Fall course scheduling information.
  

  • WEBT 2395 - Practicum for the Web

    (3)

    This course integrates concepts and skills learned in previous Web design coursework. Students will produce at least three complete websites that may be new projects or refinements of projects from previous courses, including a personal self-promotional site. Focus is on completing a body of work that will demonstrate skills and knowledge to potential employers. Prereq(s): WEBT 2310 Concurrent: WEBT 2390 [S] Note(s): To be taken in the spring semester prior to graduation.

    Student must be AT COLLEGE LEVEL IN ALL AREAS to take this course.


    Click here for Fall course scheduling information.

Health Science
  

  • ALHS 2315 - Experiential Learning

    (3)
    This course is designed to facilitate the development of an experiential portfolio by students who have experience (employment, continuing education, certification volunteer experience, travel, etc.) in an allied health discipline. The course provides an overview of Prior Learning Assessment (PLA), guides students in identifying college-level learning, and details the experiential learning portfolio process. [E]


    Click here for Fall course scheduling information.
 

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