May 15, 2021  
2020-2021 Catalog 
    
2020-2021 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.

 

Non Destructive Testing

  
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    NE 228 - Fundamentals of Metallurgy

    (3)
    This course provides an overview of metallurgy and its application in applicable industries.  Topics covered include metallographic sample preparation, hardness and tensile testing, fundamentals of physical metallurgy, heat treating and modes of corrosion;  class 2 hours, lab 3 hours. [F]


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Maintenance Technology

  
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    ENST 1350 - Industrial Safety

    (3)


    This course focuses on industrial safety, including personal safety and equipment, hazard recognition, safeguards and rules and regulations according to the Occupational Safety and Health Act (OSHA). A systematic review of application and fundamental requirements of industrial safety and housekeeping practices as they relate to manufacturing and service industries.  Other topics include tools, equipment, and procedures; and first aid and cardiopulmonary resuscitation, and risk management procedures. Total Contact Hours: 3. [F.S] Note(s): There are NO LEVEL OF PREPAREDNESS REQUIREMENTS IN ANY SUBJECT for this course.

     

     

     

     


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    ENST 1372 - 3-D Additive Manufacturing

    (3)
    A state of the art course in rapid technologies and additive manufacturing methods. Fundamental concepts of additive manufacturing, including the main principles behind AM and the safety precautions to take during the process, are covered. Introduces the basic steps in additive manufacturing and discusses the variety of methods and materials that are used to create AM products. Total Contact Hours: 5. [F, Su] Note(s): Student must be AT COLLEGE LEVEL IN ALL AREAS to take this course.


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    ENST 2341 - CNC Programming 1

    (3)
    Principles of numerical control systems; class 2 hours, lab 3 hours. DNC links, CAM software, NC programming languages, 3-axis contouring, sculptured surfaces, interfacing CAD systems with NC systems.      Prereq(s): MN 207 [S]


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    ENST 2390 - Capstone

    (3)
    This course provides a platform for students to apply required skills and knowledge to complete a multi-faceted project relative to the field of study. Class 2; Lab 3. Contact hrs: 5. [S] Note(s): Student must be AT COLLEGE LEVEL IN ALL AREAS to take this course.


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    MECH 1320 - Mechanical Components and Electrical Drives

    (3)


    A study of the basic mechanical components and electrical drives in a mechatronics system. Topics include basic functions and physical properties of mechanical components and electrical AC and DC Drives. Also covers the various service procedures, tools, instruments, and equipment necessary to diagnose and troubleshoot typical industrial equipment. Emphasis is placed on electromechanical and fluid power equipment troubleshooting.  class 2 hours, lab 3 hours. Conctact hours 5. Prereq(s): DSPM 0850 [F,S] Note(s): There are NO LEVEL OF PREPAREDNESS REQUIREMENTS in any subject for this course.


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    MECH 1330 - Electro-Pneumatic and Hydraulic Control Circuits

    (3)
    A study of the basics of pneumatic, electro pneumatic and hydraulic control circuits in a mechatronic system. Topics include functions and properties of control elements based upon physical principles, and the roles they play within the system. class 2 hours, lab 3 hours [F,S] Note(s): There are NO LEVEL OF PREPAREDNESS REQUIREMENTS IN ANY SUBJECT for this course.


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    MECH 1340 - Digital Fundamentals and PLCS

    (3)
    Introduction to digital basics; binary math and codes; Boolean algebra; digital logic as applied to relay, pneumatic, and electronic devices and equipment; counters and registers; introduction to applications in process control systems; lab experiments enforce logic circuit design and analysis, class 2 hours, lab 3 hours. [on demand]


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    MECH 1345 - Industrial Networks

    (3)
    This course introduces the student to industrial robots and teaches software packages for programming various manufacturers' robots.  Students gain operating and troubleshooting experience, plus experience in programming an industrial robot for manufacturing and mechatronics applications. Industry 4.0 concepts, IoT and Network Security are introduced. [S] Note(s): Student must be AT COLLEGE LEVEL IN ALL AREAS to take this course. Total Contact Hours Per Week: 3


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    MECH 1350 - Industrial Robots

    (3)
    This course introduces the student to industrial robots and teaches software packages for programming various manufacturers' robots. Students gain operating and troubleshooting experience, plus experience in programming an industrial robot for manufacturing and mechatronics applications. [S]


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    MECH 1380 - Computer Integrated Manufacturing

    (3)


    This course teaches the basics of computer integrated manufacturing (CIM) technology, work cell manufacturing, and automated manufacturing processes. Students will learn the basics of process control and the integration of such to achieve machine movement and integration. Also includes an overview of PLC systems and components; hardware and program configuration; remote and local I/O; typical instruction sets including on/off, timers, counters, word and bit comparisons, and sequencer control, class 2 hours, lab 3 hours.  
      Prereq(s): MECH 1340, MECH 1310 [on demand] Note(s): Student must be at College level Reading, Writing and Math to take this course.

    This course is an elective course in the AAS Engineering Systems Technology. This course is a required course in AAS Mechatronics Technology.


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    MECH 2320 - Motor Control

    (3)
    Overview of electrical motor control for industrial automation; study of magnetism and electromagnetism, electrical distribution equipment, single-phase and three-phase distribution systems; motor control systems and electronic sensing systems, preventive maintenance and troubleshooting; class 2 hours, lab 3 hours. Prereq(s): ET 112, MECH 1310 [F]


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    MECH 2381 - Maintenance of Industrial Equipment

    (3)
    This course covers the various service procedures, tools, instruments, and equipment necessary to diagnose and troubleshoot typical industrial equipment. Emphasis place on electro-mechanical and fluid power equipment troubleshooting. Root Cause Failure Analysis (RCFA), pumps, piping systems, calibration, and repair, including common techniques and procedures. (S) Note(s): Student must be AT COLLEGE LEVEL IN ALL AREAS to take this course. Contact Hours Per Week: 5.


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    MECH 2440 - Process Control Technologies

    (3)
    This course is a study of the Process Control technologies associated with a complex mechatronics system. Topics covered will include the Closed Loop Control; interaction between controllers, sensors and actuators; controller operating parameters; PID controllers; ON/OFF and PID controllers; and the differences between controllers typically used in mechatronic systems. The analysis of plant documentation and manuals, the creation and interpretation of charts with diagrams for time-based changes of measured values is covered.  class 3 hours, lab 3 hours. Prereq(s): MECH 1310, ET 112 [S]


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    MECH 2441 - Intro to Totally Integrated Automation

    (4)
    This course is an introduction to Totally Integrated Automation of PLC systems. Topics covered will include the automation pyramid, analogue sensors and actuators, STEP 7 functions, motor control circuits/devices and their use in distributed I/O systems; PID (Proportional/Integral/Derivative) control; mechanical and thermal transducers; introduction to DCS supervision of PLC networks, class 3 hours, lab 3 hours. Prereq(s): MECH 1380 [S]


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    MN 103 - Mechanical Fundamentals 1

    (3)
    Mechanical practices, applications, and concepts; class 2 hours, lab 3 hours. Drive components, mechanical forces, and machine motion; focus on operating, servicing and maintaining machines and equipment using a systems approach. Concurrent: MD-104. [on demand]


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    MN 110 - Industrial Tool Applications

    (3)
    This course is an introduction to the safe use and care of tools, precision measuring instruments, mechanical print drawing.  Machine tool operation and safety are practiced until a sufficient level of proficiency is reached; class 2 hours, lab 3 hours. [F]


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    MN 113 - Mechanical Fundamentals 2

    (3)
    Mechanical practices, applications, and concepts; class 2 hours, lab 3 hours. Basics of integrated drive systems that propel and control motion; focus on management of processes and application of force/motion patterns in propulsion, positioning, and articulated movement of machines, materials and tooling systems.  Prereq(s): MG 103 [on demand]


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    MN 201 - Intro to Automotive Electrical/Electronic Systems

    (3)
    An overview of automotive electrical systems including topics in operational theory, testing, diagnosis, charging and starting systems, and electrical accessories.  Emphasis on electrical schematic diagrams and service manuals.  Electrical operating principles, construction, and maintenance of various components will be applied in this class.  Introduction to on-vehicle testing procedures and inspection of electrical components will be performed by students.  There will be discussion and testing of on-board computers included.  May be taught manufacturer specific. class 2 hours, lab 3 hours. Prereq(s): MN 114 [F]


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    MN 207 - Numerical Control 1

    (3)


    Principles of numerical control systems; Focus on hands-on equipment usage, program debugging, and error diagnosis; NC tooling, 2- and 3-axis machining and G-codes. class 2 hours, lab 3 hours.

      Prereq(s): ET-115, MATH-1710, MD-184 [F]


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    MN 210 - Building and Structural Maintenance

    (3)
    Intro to necessary skills for servicing and maintenance of buildings and facilities used to house and support production machinery, processes, and storage; lock and key systems, carpentry, finishing for floors, walls, and ceilings, painting, roof maintenance, plumbing, and landscape maintenance activities; class 2 hours, lab 3 hours. Prereq(s): OS-116 [on demand]


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    MN 215 - Maintenance Management and Organization

    (3)
    Intro to the supervisor's role in a contemporary maintenance department/organization; human relations and organizational duties, control of maintenance resources, improvement of maintenance performance, and need to promote maintenance productivity through life long learning; lab and project activities include research on current maintenance management practices; class 2 hours, lab 3 hours. Prereq(s): MN-102, 103, OS-116 [on demand]


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    MN 218 - Hydraulics, Pneumatics, and Fluid Systems

    (3)
    Intro to fluid handling, management and quality control activity basics; focus on the parameters that sustain selection, installation, operation, service and maintenance of fluid handling and management systems; activity based labs aid in perfecting skill and proficiency with regard to industrial/ commercial systems; class 2 hours, lab 3 hours. Prereq(s): MN-113 [on demand]


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    MN 220 - Mechanical Maintenance Principles

    (3)
    Principles required to maintain and repair mechanical systems. Basic principles of mechanical systems, lubrication, bearings, seals, drive systems, gears, clutches and brakes will be covered. An introduction to Predictive/Preventive Maintenance technologies (PPM) and equipment reliability will be provided; class 2 hours, lab 3 hours. [F]


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    MN 224 - Thermodynamics for Plant Operations

    (3)
    Thermodynamic systems and working fluids, universal gas law, specific heat, heat transfer, general state of water, specific enthalpy, determination of thermodynamic data from steam tables, and refrigeration cycles; class 2 hours, lab 3 hours. Prereq(s): ET 112 [F]


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Learning Support

  
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    *DSPS 0800 - Learning Strategies

    (3)
    Designed to develop effective study habits, attitudes and skills in the classroom setting; focus on application of study skills, critical thinking, and the processes of learning how to learn in college. [E]


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    READ 0810 - Learning Support Reading

    (3)
    This course is designed to improve a student's overall reading skills to college level. Emphasis will be placed on reasoning skills, analysis of materials for bias and point of view, and increasing flexibility and efficiency in reading rate. Prereq(s): ACT Reading 13-18 or COMPASS Reading 61-82 Placement Coreq(s): ENGL 1010 [E]


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Hospitality

  
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    CULA 2330 - Hospitality Managerial Accounting

    (3)
    A study of cost accounting terminology and concepts. Includes process costing, inventory management, and cash flow. Prereq(s): MATH 1010 or higher. [F,S]


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    HMGT 1025 - Food and Beverage Preparation 1

    (3)
    Students experience a wide range of food service function types with vegetable, bakery, meat, poultry, fish and shellfish preparation being studied in both lecture and laboratory situations in this course. Students plan and execute a function, with responsibility for all phases of the operation, including preparation, safety, sanitation, recipe determination, staffing, service, cost control, and dining room decor and atmosphere. Each student prepares a comprehensive report of the function.

      Concurrent: CULA 1200 [F,S] Note(s): Student must be AT COLLEGE LEVEL in all areas to take this course. Total Contact Hours Per Week: 5


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    HMGT 1030 - Introduction to Hospitality Management

    (3)
    This course provides an orientation to the hospitality industry. This includes an introduction to the structure of lodging food service, and tourism organizations, the role of lodging departments, the future of the industry and career opportunities. Course structure includes lecture, projects, discussion, and guest speakers to learn about opportunities, trends and organizations in the hospitality field. This course has a writing emphasis and will require numerous small written assignments and a minimum of one project or a term paper for understanding and further study of the industry. (F,S) Note(s): There are allowances for the student to be BELOW COLLEGE LEVEL in some area of study.


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    HMGT 1130 - Supervision in the Hospitality Industry

    (3)
    This course is designed to teach students accepted supervisory principles and practice solving problems they may face on the job. Students will learn how to be prepared to juggle expectations of management, guests, employees, and governmental agencies. Students will have the 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.


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    HMGT 1140 - Managing Housekeeping Operations

    (3)
    The student receives instruction on what it takes to direct day-today operations of the Housekeeping department. Students will learn about important issues resulting from extensive recent changes to the hotel industry, including energy management, amenities/guestroom furnishings and human resources. 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.


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    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.


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    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.


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    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.


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    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.


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    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.


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    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.


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    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


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    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.


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    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.


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    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.


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    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.
     


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    HMGT 2225 - Food and Beverage Preparation 2

    (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


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    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.


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    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.


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    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.


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    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.


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    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.


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Culinary

  
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    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.


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    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]


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    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.


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    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]


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    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.

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    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.

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    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.

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    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]


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    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]


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    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.


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    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]


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    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.


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    CULA 2399 - Special Topics in Cluinary Arts

    (3)
    Special topics relating to various aspects of Culinary Arts. Repeatable for credit on different topics. Prereq(s): By departmental approval. {Su} Note(s): Course by Exception for Summer 2021. Allow for the student to be below college-level English. Contact hrs: 3.


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Literature

  
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    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.

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College Success

  
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    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.

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    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.

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    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.

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    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.

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    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.

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    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.

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    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.

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    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.

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Administrative Professional

  
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    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. 

     


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WEB Technology

  
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    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.

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    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.

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    WEBT 1330 - Adobe Web 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. Contact hours: 3. Prereq(s): WEBT 1320 or CITC 1300 [S] Note(s): Student must be AT COLLEGE LEVEL IN ALL AREAS to take this course.


    Click here for Fall course scheduling information.

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    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.

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    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.

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    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.

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    WEBT 2390 - Web Design Technologies

    (3)
    Students are introduced to JavaScript, jQuery and new emerging web technologies. The content will focus on how to incorporate these technologies into websites and add interactivity and dynamic elements. Prereq(s): CITC 1300 or WEBT 1320 and WEBT 1340 [S] Note(s): Student must be AT COLLEGE LEVEL IN ALL AREAS to take this course.


    Click here for Fall course scheduling information.

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    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.

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Health Science

  
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    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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