2019-2020 Academic Catalog 
    
    Apr 30, 2024  
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2019-2020 Academic Catalog [ARCHIVED CATALOG]

Course Descriptions and Objectives

Note: All courses have identified Course-level Learning Objectives (CLOs) that align with Program-level Learning Outcomes. More information about CLOs and PLOs can be found on the General Education Learning Outcomes  page in this catalog.

Dual Listed Course
A dual listed course is one of two courses that have the same title and content, but use different department abbreviations. One or the other may be taken for credit, but not both. The student must make the choice at the time of registration. Examples: DIVST 125 - Race and Ethnic Relations:CD  and SOC 125 - Race and Ethnic Relations:CD .

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Construction Management
  

  • CONST 241 - AutoCAD for Construction


    3.0 Credits
    Introduction to the fundamentals of architectural graphics and geometric construction in multiple views using computer aided drafting software. Prepares students for creating, reading, and communicating graphic images in electronic formats.
    Prerequisite CONST 100 and CONST 141 or instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Generate and modify architectural drawings in AutoCAD using drawing toolbar commands.
    2. Generate and modify architectural drawings in AutoCAD using modify toolbar commands.
    3. Generate and modify architectural drawings in AutoCAD using layers toolbar commands.
    4. Generate and modify architectural drawings in AutoCAD using dimension toolbar commands.
    5. Generate and modify architectural drawings in AutoCAD using Line Type and Line Weight commands.
    6. Generate and modify architectural drawings in AutoCAD using standard toolbar commands.
    7. Generate and modify architectural drawings in AutoCAD using the Block command.
  

  • CONST 246 - Building Information Modeling


    4.0 Credits
    Introduces multiple aspects of Building Information Modeling (BIM) technologies, such as using Revit, inputting project data, and creating construction documents including: 4D Schedule and 5D quantity take-offs, and implementing conflict detecting and resolution.
    Prerequisite CONST 100 and CONST 141 or instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate basic elements of multiple BIM technologies.
    2. Describe how BIM technologies are used in the management of construction projects.
    3. Demonstrate how BIM is used to create coordinated construction documents.
    4. Define key differences between Computer Aided Drafting and BIM.
  

  • CONST 250 - Safety and Accident Prevention


    3.0 Credits
    WISHA/OSHA regulations for the construction industry and how accidents can be prevented. Focus on enhancing hazard recognition skills and knowledge of safe work practices. Develop work rules, communicate expectations, and make job-site safety inspections.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Identify hazards common to construction job sites.
    2. Identify basic abatement techniques and procedures.
    3. Perform a job hazard analysis and write work rules for inclusion in a site specific Safety Plan.
    4. Use Washington State Safety Standards as a resource for performing all of the above.
  

  • CONST 251 - Safety Plan Administration


    3.0 Credits
    Emphasis on job site safety and potential liability for general contractors. Management systems, procedures, and documentation that address WISHA requirements and provide a safe working environment. Effective integration of safety into management systems is stressed.
    Prerequisite CONST 250 or instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Describe the liability issues associated with injuries and citations on multi-employer job sites.
    2. List the basic elements that must be addressed in a general contractor’s safety plan in order to prepare for an affirmative defense against WISHA citations.
    3. Describe techniques used to develop a site-specific focus in a safety plan.
    4. Critique a safety plan with respect to the affirmative defense elements.
    5. Evaluate insurance coverage and insurance certificates.
  

  • CONST 260 - Construction Project Management


    3.0 Credits
    Management concepts and techniques relevant to construction project organization, supervision, and inspection. Communication systems, contract documents, record keeping, dispute resolution, quality assurance, and schedule management are covered.
    Prerequisite CONST 200 and CONST 250 or instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate the key tasks in construction project management.
    2. Lay out a job site to meet specified criteria.
    3. Manage a CPM schedule and nonproduction task scheduling.
    4. Describe change proposal format and changes procedures.
    5. Describe the elements of a quality control plan.
    6. Describe project close out procedures and issues.
  

  • CONST 266 - Advanced Computers for Construction


    4.0 Credits
    Focus on industry standard construction exercises utilizing computers to generate project costs. Advanced spreadsheet design, word-processing, databases, and Timberline Precision Estimating software is presented.
    Prerequisite CONST 100 and CONST 200. Recommended: adequate keyboarding (20-30 wpm).
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Create and manage a cost database using computer software.
    2. Perform quantity take off from architectural drawings.
    3. Use a relational database program to compute costs.
    4. Develop and test formulae to calculate quantities and manpower productivity.
    5. Research and collect specific construction cost data.
  

  • CONST 270 - Structural Design I


    5.0 Credits
    Beginning structural requirements for frame construction including review of engineering algebra and trigonometry, dead and live loads of buildings, forces and stresses, moments and reactions, types of beams, kinds of loads, shear and bending moments and engineering notations.
    Prerequisite CONST 145 or instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Determine and sum component forces in Vectors.
    2. Evaluate external forces on a body using Moments.
    3. Prepare Free Body Diagrams.
    4. Evaluate internal forces in a truss using the Method of Joints.
    5. Calculate the Centroid of a body.
    6. Calculate Stress and Thermal Deformation.
    7. Calculate forces in and size joists, beams, and rafters.
    8. Design steel beams.
    9. Design wood columns.
  

  • CONST 280 - Building Codes I


    3.0 Credits
    Introduction to the International Building Code and applicable parts of the IRC. Covers content, format, and application of building code. Definitions, administration, general requirements, occupancy classification, types of construction, fire and safety requirements.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Describe the history,evolution, development, and rationale of building codes.
    2. Calculate building plan review fees and building inspection fees.
    3. Describe the building code and the residential code and their application.
    4. Demonstrate an ability to correctly apply specific occupancy regulations and type of construction requirements, calculate area increases, identify and calculate means of egress.
    5. Demonstrate an ability to use the IBC code book as a resource to perform all of the above.
  

  • CONST 281 - Building Codes II, Interpretation


    3.0 Credits
    An in-depth study of the relationships between occupancy classification, types of construction, location on property, exiting requirements, and fire resistive standards. Interpretation of the International Building Code and applicable parts of the IRC.
    Prerequisite CONST 280.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Utilize an empirical and reasonable approach to the building plan review process.
    2. Describe the intent of specific code requirements by process of application.
    3. Apply multiple code sections for desired outcomes.
  

  • CONST 282 - Building Codes III, Inspection


    3.0 Credits
    A study of building inspection including masonry, concrete, wood, steel construction, glazing, excavation, grading, special inspection of residential and commercial building. Application of the International Building Code and applicable parts of the IRC.
    Prerequisite CONST 280.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Describe the intent of specific code requirements by process of application.
    2. Apply multiple code sections for desired outcomes.
    3. Demonstrate an empirical and reasonable approach to building inspection process.
    4. Apply organized code process allowing multiple solutions to a singular problem.
  

  • CONST 292 - Capstone Project Seminar


    1.0 Credits
    Review requirements of the Capstone Project. Students submit project proposals, final reports, and give oral presentations outlining accomplishments of project objectives. Registration permitted first seven weeks (six in summer) as space is available.
    Prerequisite Concurrent enrollment in CONST 293 and department head permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Identify professional goals.
    2. Develop a plan for achieving those goals.
    3. Describe their goals and objectives through group discussions.
    4. Demonstrate mastery over selected construction management program objectives.
  

  • CONST 293 - Capstone Project


    1.0 to 5.0 Credits
    Students complete a career related public service project with an industry partner. Allows students to demonstrate mastery of CM program outcomes. Permit code required. Registration permitted first seven weeks (six in summer) as space is available.
    Prerequisite CONST 250 or equivalent and concurrent enrollment in CONST 292 or instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Collaborate with an industry partner to define project parameters and project objectives.
    2. Prepare a written report and oral presentation that describes an industry based project.
    3. Demonstrate mastery of selected construction management program outcomes.
  

  • CONST 299 - Special Projects: Construction Management


    1.0 to 5.0 Credits
    Individual projects in construction oriented study to give exposure to practical construction problems and everyday operations in areas of particular interest to the student. Note: Department permission required.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Define project parameters.
    2. Demonstrate how project objectives align with program outcomes.
    3. Demonstrate completion of the project through written and oral reports.

Construction Trades Apprenticeship Preparation
  

  • CTAP 120 - Constructions Trades Math


    3.0 Credits
    This course will provide students with a solid foundation in mathematical principles needed for a variety of vocational trades. Trades included, but not limited to laborers, ironworkers, carpenters, cement masons, electricians, finish trades, and pipe trades. Students will practice the application of the principles in the shop through a variety of apprenticeship preparation activities and tasks.
    Prerequisite GED, high school diploma, or above.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Exhibit knowledge of adding and subtracting construction fractions.
    2. Exhibit knowledge of percentages.
    3. Exhibit knowledge of decimals.
    4. Exhibit knowledge of measuring techniques.
    5. Exhibit knowledge of volume calculations.
    6. Exhibit knowledge of lineal and board footage.
    7. Exhibit knowledge of rise, run, and diagonal.
    8. Exhibit knowledge of material and cost calculations.
    9. Exhibit the ability to measure accurately (24 accurate measurements in two minutes).
    10. Demonstrate comprehension of construction math, measuring, and calculation of materials and cost by passing a comprehensive test with a score of 70% or better.
    11. Use measuring devices correctly to obtain accurate measurements.
    This course is only offered at the Monroe Correctional Facility campus.
    Yes
  

  • CTAP 121 - Blueprint Reading and Drawing


    1.0 Credits
    This course will provide instruction in the interpretation of simple signs and symbols on construction blueprints and students will learn to draw basic construction blueprints.
    Prerequisite GED, high school diploma, or above.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Identify the signs and symbols on construction blueprints.
    2. Interpret the signs and symbols on construction blueprints.
    3. Draw a basic construction blueprint incorporating appropriate signs and symbols.
    This course is only offered at the Monroe Correctional Facility campus.
    Yes
  

  • CTAP 130 - Health and Safety for the Trades


    3.0 Credits
    This course provides instruction in health and safety needed for the trades. Topics include physical fitness, healthy eating habits, worksite assessment, identifying workplace hazards, hazard prevention, personal protective equipment, and any industry related to Department of Corrections safety training.
    Prerequisite GED, high school diploma, or above.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Participate in stretching and flexing.
    2. Develop sufficient endurance and stamina to enter an apprenticeship program.
    3. Demonstrate proper, safe handling and movement of building materials and equipment.
    4. Explain the importance of healthy eating habits for labor intensive careers.
    5. Detect workplace hazards.
    6. Identify hazard prevention
    7. Demonstrate proper usage of personal protective equipment.
    8. Complete OSHA 10 training successfully.
    9. Demonstrate appropriate worksite behaviors and expectations.
    This course is only offered at the Monroe Correctional Facility campus.
    Yes
  

  • CTAP 140 - Work Readiness


    4.0 Credits
    This course provides instruction in worksite behavior and expectation. Course study includes the following: preparing for the workday, communication skills, teamwork skills, pro-active attitude, attendance expectations, integrity, resume writing, mock job interviews, appropriate work attire, and what employers are really looking for when hiring. Also covered are behaviors or actions that could disqualify, lead to disciplinary action, or even terminate an individual from a job. Instruction is also given for resume writing and job interview preparation.
    Prerequisite GED, high school diploma, or above.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to: 

    1. Comprehend appropriate worksite behavior and expectations.
    2. Prepare for the workday.
    3. Communicate effectively and appropriately verbally and in writing.
    4. Work as a team with others on a construction project.
    5. Show initiative with a pro-active attitude.
    6. Be on-time and ready to go to class.
    7. Write resume for a job in the construction industry.
    8. Participate in a mock apprenticeship interview.
    This course is only offered at the Monroe Correctional Facility campus.
    Yes
  

  • CTAP 150 - CTAP - 150 - Construction Trades Industry Awareness


    2.0 Credits
    This course provides exposure to a variety of different trades virtually and via guest speakers. Included in the class are guest speakers from different trades who will inform students of what it takes to be successful in their respective trade. Students provided with physical requirements needed, application requirements, wages, benefits, job opportunities, and anything else that is pertinent in that trade.
    Prerequisite GED, high school diploma, or above.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Explain a variety of apprenticeship programs available in Washington state.
    2. Develop the physical requirements needed to enter construction industry and/or apprenticeship.
    3. Describe application requirements, wages, benefits, and job opportunities available in a variety of trade unions.
    4. Comprehend appropriate worksite behaviors and expectations.
    This course is only offered at the Monroe Correctional Facility campus.
    Yes
  

  • CTAP 160 - Construction Trades Tool Training


    2.0 Credits
    This course provides the practice needed to work with many of the tools used in the construction trades. The trades included in this course are carpenters, laborers, cement masons, ironworkers, and other skilled construction trades.
    Prerequisite GED, high school diploma, or above.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to: 

    1. Identify tools and equipment used in the construction trades including carpentry, masonry, and ironworking.
    2. Use tools safely and correctly.
    3. Prepare tool belt for the workday.
    This course is only offered at the Monroe Correctional Facility campus.
    Yes
  

  • CTAP 170 - Construction Basics


    5.0 Credits
    This course provides exposure to construction basics via skill-building activities and trades-related agility courses. The course also includes footings and foundations (slab and grade, post and beam, and foot and stem wall.) This course also covers roofing; sliding exposure; and framing, including floor, wall, and roofing. Students gain experience learning about interior and exterior finishes.
    Prerequisite GED, high school diploma, or above.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Learn construction basics.
    2. Build solid frames including floor, wall, and roof frames.
    3. Comprehend footings and foundations.
    4. Develop skills needed to successfully complete agility courses.
    5. Develop skills needed to install doors and windows.
    6. Understand the basics of trim, painting, and interior finish.
    This course is only offered at the Monroe Correctional Facility campus.
    Yes
  

  • CTAP 171 - Introduction to Electrical


    1.0 Credits
    This course provides instruction in basic electrical techniques used in the trades. The course includes: basic shop safety, electrical principles, electrical terms, electrical branch circuit application, electrical circuit wiring, service installation, and water heater components and malfunctions.
    Prerequisite GED, high school diploma, or above.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to: 

    1. Demonstrate safe practices and use of personal protective equipment.
    2. Understand basic electrical terms and principals.
    3. Explain electrical branch circuit application.
    4. Demonstrate the proper use of tools and handling of materials.
    5. Describe electrical circuit wiring and service installation.
    This course is only offered at the Monroe Correctional Facility campus.
    Yes
  

  • CTAP 172 - Plumbing


    1.0 Credits
    This course provides instruction in basic plumbing techniques used in the building maintenance trades. The course includes basic shop safety; supply systems; drain, waste, and vent (DWV) components; plumbing installation and repair; drain clearing techniques; temporary repair methods; and underground lawn sprinkler system.
    Prerequisite GED, high school diploma, or above.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. List necessary plumbing tools and explain how to use them.
    2. Describe the different types of materials used in plumbing systems.
    3. Name and recognize devices and fixtures that are part of the plumbing systems.
    4. Explain the proper design and installation of plumbing systems.
    5. Read plumbing prints. 
    6. Demonstrate a basic understanding of well and pump systems.
    7. Unplug drains using chemicals and the special tool designed to clear out clogs.
    8. Cite safety measures that plumbers must observe.
    This course is only offered at the Monroe Correctional Facility campus.
    Yes
  

  • CTAP 180 - Construction Trades Capstone Project


    4.0 Credits
    In this capstone course, students experience the link between theory and practicum through completing a relevant project. The pre-approved project will integrate the skills and abilities acquired during the program and demonstrate competencies learned.
    Prerequisite The capstone is a culminating project where students will demonstrate knowledge/skills acquired through course sequence. It is a project-based activity approved by CTAP instructor and completed in groups of two to three students (with focus on design, budgeting, and building).
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Complete a building project utilizing safety standards and equipment that incorporates the skills learned in all prior courses of the Construction Trades Apprenticeship Preparation Program from blueprint drawing to finishing including painting.
    This course is only offered at the Monroe Correctional Facility campus.
    Yes

Counseling Psychology
  

  • COPSY 118 - The Personality Effect


    Maximum of 4.0 possible Credits
    Discover the effects of your personality type on leadership, inspiration, and success in career, teamwork, and personal relationships. Learn about your strengths and areas for growth, and increase your understanding of other people. S/U grade only.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Assess personality type preference using Myers-Briggs Type Indicator (MBTI) personality inventory and self-evaluation.
    2. Describe basic personality type theory and application and identify characteristics of the 16 MBTI personality types.
    3. Select and apply appropriate type language to communicate with different personality types.
    4. Analyze personality strengths and areas for improvement.
  

  • COPSY 123 - Increasing Happiness


    Maximum of 4.0 possible Credits
    Apply theory, research, and practical techniques from positive psychology and the counseling and cognitive psychology fields to learn how to increase happiness and satisfaction with life, career, relationships. S/U grade only.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Assess mood and life satisfaction using self assessment techniques.
    2. Describe basic theory underlying positive psychology and cognitive psychology application.
    3. Identify and describe characteristics of happiness and unhappiness.
    4. Demonstrate use of techniques that enhance positive emotions and life satisfaction.
  

  • COPSY 155 - Special Topics: Counseling Psychology


    Maximum of 5.0 possible Credits
    Explore issues from counseling psychology related to personal, interpersonal, and professional growth. Topics might include self-actualization, assertiveness, self-esteem, work relationships, life satisfaction, and love. S/U grade only.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate learning objectives as determined by the supervising instructor.

Dance
  

  • DANCE 130 - Salsa Dance Styles


    2.0 Credits
    Introduction to the techniques, styles and culture of salsa dancing.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Define and apply vocabulary that is specific to salsa dancing and the cultural customs surrounding it.
    2. Demonstrate and perform the basic step patterns of the salsa in all directions while maintaining balance and styling.
    3. Demonstrate and perform leading and following techniques, foot and body style, spiral, pivot and spin technique, and independent foot syncopation techniques.
  

  • DANCE 135 - Swing Dance


    2.0 Credits
    Introduction to the techniques, multiple rhythms, styling, and culture of East Coast and West Coast style swing dancing.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Define and apply vocabulary that is specific to East and West Coast swing dancing and the historical and cultural customs surrounding it.
    2. Demonstrate and perform the basic step patterns of swing dancing in 6 and 8 count rhythms while maintaining balance and styling.
    3. Demonstrate and perform leading and following techniques, foot and body style, rotation, spin and pivot technique, and independent foot syncopation techniques.
  

  • DANCE 140 - Latin Dance Styles


    2.0 Credits
    Introduction to the culture, multiple rhythms, techniques and styling of Cha Cha and Rumba Latin dancing.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Define and apply vocabulary that is specific to Latin dancing and the cultural customs surrounding it.
    2. Demonstrate and perform the basic step patterns of the Cha Cha and Rumba while maintaining balance and styling.
    3. Demonstrate and perform leading and following techniques, foot and body style, pivot and spin technique, and independent foot syncopation techniques.
    4. Create and develop amalgamations to the Cha Cha and Rumba.
  

  • DANCE 145 - Ballroom Dance


    2.0 Credits
    Introduction to the culture, techniques and styling of Waltz and Foxtrot ballroom dancing.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Define and apply vocabulary that is specific to ballroom dancing and the cultural customs surrounding it.
    2. Demonstrate and perform the basic step patterns of the Waltz and Foxtrot dance styles while maintaining balance and styling.
    3. Demonstrate and perform leading and following techniques, foot and body style, turning and spin technique, and rotation techniques.
    4. Analyze and discuss the development of the Waltz and Foxtrot dance styles.
  

  • DANCE 150 - Introduction to Social Dance Styles


    5.0 Credits
    A study of basic steps, technique and styling, culture, language and development of social partnership dance styles. Five of the following dances will be taught each quarter: Night Club 2-Step, Foxtrot, Waltz, Tango, Salsa, Swing, Cha Cha, Rumba, and Hustle.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Define and apply vocabulary that is specific to social partnership dancing.
    2. Research and discuss the development of social partnership dancing and the cultural customs that influence this style of dance.
    3. Demonstrate and perform the basic steps and patterns in all directions for five dances.
    4. Demonstrate and perform leading and following techniques, foot and body style, turns and spin technique, and independent foot syncopation techniques.

Culinary Arts
  

  • CLART 100 - Culinary Arts Orientation


    2.0 Credits
    Introduction to the culinary and hospitality industry. Includes safety, sanitation, knife cuts, commercial equipment, ratios/weights/measures, and service skills.
    Prerequisite Registration by permit code only. Obtain code from faculty advisor. Placement into MATH 077 or BUS 130 and AENGL 093 or ENGLP 093.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Identify basic knife cuts and usage.
    2. Demonstrate knowledge of safety and sanitation procedures in the hospitality industry.
    3. Identify kitchen equipment and utensils used in the hospitality industry.
    4. Outline the role of a food server in the industry.
  

  • CLART 101 - Principles of Cooking


    5.0 Credits
    Introduction to fundamentals of professional cooking including food service history, contemporary menu understanding and development, professional terminology, cooking methods, and ingredient identification.
    Prerequisite Placement into AENGL 093 or ENGLP 093.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Discuss the history and development of the food service industry.
    2. Describe how the food service industry in the U.S. is influenced by global cuisine.
    3. List the preparation and cooking techniques of meat, fish, shellfish, vegetable, and starch.
    4. Define and use appropriate culinary terminology.
    5. Differentiate cuts, inspection yield grades, specifications and grading for meat, fish, and seafood.
    6. Identify herbs and spices.
    7. Define hospitality and the philosophy of the hospitality industry.
    8. Demonstrate how to read and write a standard recipe.
  

  • CLART 102 - Beginning Baking Theory


    5.0 Credits
    Introduction to ingredients, mixing methods, terminology, bakery equipment, procedures, and the use of hand tools.
    Prerequisite Placement into AENGL 093 or ENGLP 093 or instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Define and describe bakery terminology.
    2. Analyze ingredients and their function in a recipe.
    3. Describe and analyze various mixing methods.
    4. List tools and equipment in a bakery kitchen.
    5. Describe and analyze bakery procedures.
    6. Demonstrate how to read and write a standard recipe.
  

  • CLART 103 - Procurement


    2.0 Credits
    Procurement standards including USDA grading, principles, and procedures for purchasing food used in the food service industry.
    Prerequisite Placement into AENGL 093 or ENGLP 093 or instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Identify purchasing guidelines for food.
    2. Analyze and compare purchasing techniques.
    3. Explain the vendor selection process.
    4. Explain the common and proper receiving and storage practices in the hospitality industry.
    5. Describe how relevant local and world issues affect the hospitality industry.
  

  • CLART 105 - Introduction to Catering


    2.0 Credits
    An introduction to on-site and off-site caterings. Emphasis on developing culinary knowledge, planning skills, business skills, and event design.
    Prerequisite Placement into AENGL 093 or ENGLP 093 or instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Develop a business contract.
    2. Describe liability issues in the catering profession.
    3. Develop a variety of menus.
    4. Describe the schedule of activities of an event from start to finish.
    5. Describe the importance of customer service throughout a catering cycle.
  

  • CLART 106 - Mobile Food Fundamentals


    3.0 Credits
    Introduction to the business aspects of running a food truck. Emphasis on licensing, social media and marketing, menu development, purchasing a truck, designing the food truck concept, business plan, and staffing. 
    Prerequisite CLART 101.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Define the key points of starting and operating a mobile food business.
    2. Define the start up costs needed to begin a mobile food business.
    3. Demonstrate the ability to access specific licensing requirements.
    4. Design a business proposal for a mobile food business.
  

  • CLART 110 - Beginning Baking


    10.0 Credits
    Introduction to batters and doughs. Permit code required.
    Prerequisite Placement in MATH 077 or BUS 130; and AENGL 093 or ENGLP 093.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate the ability to work as a member of a team.
    2. Explore entry-level techniques in pie, bread, breakfast pastries, cookies, and cake production.
    3. Apply the principle of mise en place for a bake shop.
    4. Demonstrate basic sanitation and safety in the restaurant industry.
    5. Demonstrate accurate scaling of ingredients.
    6. Demonstrate an awareness of correct baking procedure and terminology.
    7. Apply the mixing methods of basic batters and doughs.
  

  • CLART 111 - Cost Analysis


    3.0 Credits
    Provides experience in the cashiering and money handling in a restaurant operation. Including introduction to the point of sale system with data entry consisting of menu, and tracking food costs.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate the proper cashiering functions on a point of sale system.
    2. Demonstrate the proper handling of receipts and of the cash drawers.
    3. Perform opening and closing procedures on a point of sale system.
    4. Design daily restaurant forms.
    5. Demonstrate basic sanitation and safety in the restaurant industry.
  

  • CLART 112 - Purchasing/R and S


    3.0 Credits
    Provides experience with purchasing, ordering, supplier selection, receiving, storing, inventory, issuing of products, correct product handling, and product security.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Outline and apply proper purchasing functions.
    2. Perform proper storage of perishable and nonperishable product.
    3. Perform proper receiving of perishable and nonperishable product.
    4. Demonstrate the ability to work as a member of a team.
    5. Apply basic preservation methods to perishable food items.
  

  • CLART 120 - Intermediate Baking


    10.0 Credits
    Continuation of batters and doughs at an intermediate level.
    Prerequisite CLART 110.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate the ability to work as a member of a team.
    2. Apply the principles of mise en place in a bake shop.
    3. Demonstrate basic sanitation and safety in the restaurant industry.
    4. Demonstrate accurate scaling of ingredients.
    5. Prepare a variety of intermediate pastries, cakes, and cookies.
  

  • CLART 121 - Quantity Cooking Lab I


    2.0 Credits
    Production skills for quantity food preparation, cafeteria style meals including mise en place, vegetable and starch preparation, pizza production, safety and sanitation.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Apply principles of mise en place.
    2. Demonstrate proper sanitation and safety in the restaurant industry.
    3. Demonstrate proper ability to use appropriate cooking techniques/equipment for quantity cooking.
    4. Demonstrate the ability to work as a member of a team.
    5. Produce basic knife cuts.
  

  • CLART 122 - Food Preparation


    3.0 Credits
    Intermediate production cooking skills and methods for meats, fish, poultry, and vegetarian items. Emphasis on portioning and advanced cooking methods.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Apply principles of mise en place.
    2. Demonstrate proper sanitation and safety in the restaurant industry.
    3. Demonstrate proper ability to use appropriate cooking techniques/equipment for prep.
    4. Demonstrate the ability to work as a member of a team.
    5. Produce basic knife cuts.
  

  • CLART 130 - Advanced Baking


    10.0 Credits
    Preparation of plated desserts, frozen desserts, sauces, garnishes, and confectionery.
    Prerequisite CLART 120.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Prepare a variety of cream-based fillings, sauces, and compotes.
    2. Explore chocolate tempering.
    3. Design and create individual desserts from simple to complex.
    4. Produce various types of frozen desserts.
    5. Prepare a variety of entremets.
    6. Demonstrate basic sanitation and safety in the restaurant industry.
    7. Demonstrate the ability to work as a member of a team.
    8. Apply the principles of mise en place.
    9. Demonstrate accurate scaling of ingredients.
  

  • CLART 131 - Pantry Preparation I


    2.0 Credits
    Introduces students to basic knife skills, salad preparation, basic dressing and variations. Presentation, product identification and hand tool use are stressed.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Produce basic knife cuts.
    2. Demonstrate proper safety and sanitation procedures in the hospitality industry.
    3. Apply principles of mise en place.
    4. Demonstrate ability to use appropriate cooking techniques/equipment for pantry.
    5. Demonstrate the ability to work as a member of a team.
  

  • CLART 132 - Pantry II


    3.0 Credits
    Advances the student to the level of Garde Manager, cold food and appetizer production with an emphasis on smoking and charcuterie.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Produce basic knife cuts.
    2. Demonstrate proper sanitation and safety in the restaurant industry.
    3. Apply principles of mise en place.
    4. Demonstrate proper ability to use appropriate cooking techniques/equipment for the pantry station.
    5. Demonstrate the ability to read and understand incoming tickets and respond to orders called.
    6. Demonstrate the ability to work as a member of a team.
  

  • CLART 141 - Food Server I


    2.0 Credits
    Provides the basic knowledge of restaurant service in a full service dining atmosphere. Server sequence, tray service, bussing, and side work are covered.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate basic sanitation and safety in the restaurant industry.
    2. Apply principles of mise en place.
    3. Perform bussing techniques using appropriate trays.
    4. Demonstrate the ability to work as a member of a team.
  

  • CLART 142 - Food Server II


    3.0 Credits
    Intermediate knowledge of service and sales techniques in a restaurant.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Apply proper mise en place for dining room.
    2. Demonstrate the proper opening and closing of a restaurant.
    3. Demonstrate basic operation of the P.O.S. system.
    4. Demonstrate basic sanitation and safety in the restaurant industry.
    5. Demonstrate proper sequence of service with the proper technique.
  

  • CLART 143 - Food Server III


    3.0 Credits
    Advanced knowledge of service and sales techniques working as a Section Lead.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Apply proper mise en place for a dining room.
    2. Demonstrate the proper opening and closing of a restaurant.
    3. Demonstrate identification of table and guest position numbers.
    4. Demonstrate basic operation of the P.O.S. system.
    5. Demonstrate basic sanitation and safety in the restaurant industry.
    6. Demonstrate proper sequence of service with the proper technique.
    7. Organize and implement a hands-on demonstration.
    8. Demonstrate the ability to work as a member of a team.
  

  • CLART 151 - Quantity Cooking Lab II


    3.0 Credits
    Introduction to hot line production, using saute skills to produce various proteins and eggs. Introduction to operating and cooking in a pizza oven.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate basic sanitation and safety in the restaurant industry.
    2. Apply principles of mise en place for a service line.
    3. Apply proper cooking techniques for a restaurant.
    4. Demonstrate proper cooking technique in a stone oven.
    5. Demonstrate the ability to work as a member of a team.
  

  • CLART 155 - Special Topics: Culinary Arts


    Maximum of 5.0 possible Credits
    Specialized courses/seminars in Culinary Arts.
    Prerequisite Instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Explore areas of interest to the culinary arts industry.
  

  • CLART 156 - Mobile Food Expediter


    2.0 Credits
    Provides the basic knowledge of customer service in a mobile food service setting. Cashiering, order taking, ticket expo, timing, and sales techniques are covered. 
    Prerequisite CLART 141.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate taking orders in a mobile food service setting using a POS (Point of Sale) system.
    2. Apply learned skills to provide quality customer service.
    3. Define upselling techniques in a mobile food service setting.
    4. Communicate effectively with team to expedite orders.
    5. Demonstrate proper safety and sanitation procedures in a mobile food service setting.
  

  • CLART 157 - Mobile Pantry Cook


    2.0 Credits
    Introduction to volume pantry line work and prep work for a mobile food service setting. Preparation of sandwiches, salads, dressing, and cold sauces are covered, with an emphasis on quality and presentation. 
    Prerequisite CLART 131 and CLART 132.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Produce basic pantry items such as cold sauces and dressings.
    2. Produce industry standard sandwiches and salads.
    3. Demonstrate ability to work on a mobile food service line.
    4. Demonstrate the ability to work as a member of a team.
    5. Demonstrate proper safety and sanitation procedures in the kitchen and in a mobile food service setting.
  

  • CLART 158 - Mobile Prep Cook


    2.0 Credits
    Intermediate production cooking and prepping skills for proteins and vegetarian items for use on the food truck. Emphasis on high volume, portioning, pars and advanced cooking methods in a mobile food service setting.
    Prerequisite CLART 122.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Produce protein and vegetarian items for use on a food truck.
    2. Demonstrate ability to portion and prepare items for next day’s service.
    3. Demonstrate ability to use pars on a daily basis.
    4. Demonstrate ability to use appropriate cooking techniques and equipment.
    5. Apply principles of mise en place.
    6. Demonstrate proper safety and sanitation procedures in the kitchen and in a mobile food service setting.
  

  • CLART 161 - Stocks, Soups, and Sauces I


    3.0 Credits
    Provides student with basic knowledge and skills for soups, stocks, and base sauce production.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Produce basic knife cuts.
    2. Demonstrate basic sanitation and safety in the restaurant industry.
    3. Apply principles of mise en place.
    4. Describe and produce various stocks, soups, and sauces.
    5. Demonstrate the ability to work as a member of a team.
  

  • CLART 162 - Stocks, Soups, and Sauces II


    3.0 Credits
    Production of classic and modern sauces. Intermediate sauce making techniques and processes. Includes skills in inventory control and production planning, as well as initial supervisory skills.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate basic sanitation and safety in the restaurant industry.
    2. Apply principles of mise en place.
    3. Demonstrate the ability to direct production of stocks, soups, and sauces.
    4. Demonstrate an understanding of the construction of sauces.
    5. Demonstrate the ability to lead a team.
  

  • CLART 181 - Hot and Cold Sandwich Preparation


    2.0 Credits
    Introduction to quick serve cooking in a restaurant setting: hot/cold sandwich cookery, portioning, and preparation. Some line work will be introduced.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate basic sanitation and safety in the restaurant industry.
    2. Apply principles of mise en place on a quick service line.
    3. Demonstrate ability to use appropriate cooking techniques/equipment for food preparation production.
    4. Demonstrate the ability to work as a member of a team.
  

  • CLART 198 - Individual Project in Culinary Arts


    1.0 to 5.0 Credits
    Study of student-selected project or approved experiences in the field of Culinary Arts. Registration permitted first seven weeks (six in summer) as space is available.
    Prerequisite Instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Explore fields of interest in the culinary industry.
    2. Develop specific concepts or material relevant to Culinary Arts.
    3. Create a comprehensive activity which supplements the existing Culinary Arts courses.
    4. Develop and complete a total project adhering to established procedures and due dates.
  

  • CLART 202 - Advanced Baking Theory


    5.0 Credits
    Exploration of complex bakery formulas at an advanced level.
    Prerequisite CLART 102.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Describe and analyze a variety of cream-based fillings.
    2. Define and describe chocolate and sugar work techniques.
    3. Describe the methods for preparing frozen desserts.
    4. Design and describe the creation and composition of individual desserts from simple to complex including decor.
    5. Define and describe petit four and confectionery items.
    6. Define and describe specialty cakes and entremet items.
  

  • CLART 205 - Restaurant Operations


    5.0 Credits
    Study of the functions and operations of a hospitality business. Feasibility, cost containment techniques, and marketing/promotion as well as corporate structures and functions are covered.
    Prerequisite Placement into AENGL 093 or ENGLP 093 and MATH 077.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Organize and implement an oral presentation.
    2. Critique the feasibility of food service operation.
    3. Generate a marketing plan for a food service operation.
    4. Estimate a budget for a food service operation.
  

  • CLART 206 - Food Service Nutrition


    3.0 Credits
    Detailed contemporary knowledge of nutrition for today’s food service industry needs including menu and recipe analysis.
    Prerequisite Placement into AENGL 093 or ENGLP 093 and MATH 077.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Identify and examine nutrients required for human health.
    2. Apply USDA guidelines for a healthy diet.
    3. Interpret nutrition information on food labels.
  

  • CLART 207 - Food Service Sanitation


    2.0 Credits
    Detailed contemporary knowledge of sanitation as related to the food service industry needs of today, including procedures for kitchen inspection and HACCP.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Identity and define organisms associated with food borne illnesses.
    2. Explore current food safety issues including the causes of food borne illness outbreaks and how to avoid them.
    3. Develop a HACCP (Hazardous Analysis Critical Control Point).
    4. Identify Center for Disease Control’s five known risk factors in food service establishments.
    5. Identify and analyze local and national food codes.
  

  • CLART 208 - Sustainable Food Service


    2.0 Credits
    Introduction to general concepts of sustainability in the food service industry; focus will include food production, agriculture, animal husbandry, commercial fishing, procurement, and waste.
    Prerequisite Placement into AENGL 093 or ENGLP 093.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Describe waste management in the food services.
    2. Demonstrate an understanding of the food production chain in our culture.
    3. Discuss energy consumption involved with food production, distribution, and restaurant management.
    4. Analyze the process of commercial fishery management and how it affects our food supply.
    5. Investigate local food production and distribution mechanisms.
  

  • CLART 212 - Introduction to Hospitality Beverages


    2.0 Credits
    Introduction to wine, beer, distilled liquor, and nonalcoholic beverages available in the hospitality industry.
    Prerequisite Placement into AENGL 093 or ENGLP 093.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Explain the basic production process for fermentation.
    2. Describe wines by grape, country, growing region, and production process.
    3. Evaluate the relationship of beverages to food.
    4. Identify levels of intoxication and methods to control excessive consumption by guests.
  

  • CLART 214 - Supervision


    2.0 Credits
    Focuses on professionalism and leadership skills in all areas of the food service operations on campus.
    Prerequisite CLART 291 and CLART 294.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate the ability to manage a small restaurant.
    2. Demonstrate the ability to lead a team.
    3. Organize and implement a hands-on demonstration.
    4. Demonstrate basic sanitation and safety procedure in all food service outlets.
    5. Apply proper mise en place.
  

  • CLART 224 - Food Preparation Lead


    3.0 Credits
    Advanced production cooking skills and methods for meats, fish, poultry, and vegetarian items. Emphasis on classical cuisine methods, organizational, and management skills.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Apply proper mise en place.
    2. Demonstrate ability to use appropriate cooking techniques/equipment for a prep station.
    3. Produce basic knife cuts.
    4. Demonstrate proper safety and sanitation procedures in the hospitality industry.
    5. Demonstrate the ability to lead a team.
    6. Generate a menu using industry language.
  

  • CLART 252 - Saute


    3.0 Credits
    Intermediate saute skills using meat, poultry, seafood, and vegetarian dishes of contemporary cuisine. Emphasis on speed with fine dining presentation.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Produce basic knife cuts.
    2. Demonstrate proper sanitation and safety in the restaurant industry.
    3. Apply proper mise en place.
    4. Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
    5. Demonstrate the ability to work as a member of a team.
  

  • CLART 253 - Saute Lead


    3.0 Credits
    Development of advanced saute station’s organizational skills with emphasis on mise en place and plate presentation.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Produce basic knife cuts.
    2. Demonstrate proper sanitation and safety in the restaurant industry.
    3. Apply principles of mise en place.
    4. Demonstrate proper ability to use appropriate cooking techniques and equipment in an a la minute environment.
    5. Demonstrate the ability to lead a team and organize workflow on a working restaurant hotline.
    6. Generate a menu using industry language.
  

  • CLART 254 - Mobile Line Cook


    2.0 Credits
    Intermediate line work skills including deep frying, grilling, and sauteing in a mobile food service setting. Emphasis on speed and high volume cooking in the mobile food service realm.
    Prerequisite CLART 252.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate ability to cook a variety of foods in a mobile food service setting.
    2. Produce industry standard food for service on the truck.
    3. Define the duties and skills needed of a line cook in a mobile food service setting.
    4. Demonstrate an ability to work on a mobile food service line.
    5. Demonstrate the ability to work as a member of a team.
  

  • CLART 255 - Special Topics: Culinary Arts


    Maximum of 5.0 possible Credits
    Seminars of current interest in Culinary Arts.
    Prerequisite Instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Explore fields of interest in the culinary industry.
  

  • CLART 260 - Bread Production


    3.0 Credits
    Introduction to working in a bakery environment preparing quick breads and yeast breads.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Apply the principles of mise en place.
    2. Demonstrate the ability to work as a member of a team.
    3. Demonstrate proper safety and sanitation procedures in the restaurant industry.
    4. Demonstrate accurate scaling of ingredients.
    5. Demonstrate the ability to use appropriate bread-making equipment.
    6. Prepare a variety of yeast breads and quick breads.
  

  • CLART 261 - Pastry and Dessert Preparation


    3.0 Credits
    Further experience working in a bakery environment preparing plated desserts.
    Prerequisite CLART 100.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Apply the proper principles of mise en place.
    2. Demonstrate the ability to work as a member of a team.
    3. Demonstrate proper safety and sanitation procedures in the restaurant industry.
    4. Demonstrate accurate scaling of ingredients.
    5. Explore basic mixing methods of baking and finishing products.
    6. Design and create individual desserts from simple to complex.
  

  • CLART 280 - Specialty Baking


    10.0 Credits
    Advanced preparation of cakes, artisan breads, confectionery, and petit fours.
    Prerequisite CLART 130.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate basic sanitation and safety in the restaurant industry.
    2. Apply the principles of mise en place for a bake shop.
    3. Apply refined finishing and piping techniques to custom cakes.
    4. Temper chocolate consistently and produce a variety of chocolates and candies.
    5. Create and utilize a variety of preferments to make artisan breads.
    6. Prepare petit fours and pastries, emphasizing flavor, delicacy, and appearance.
    7. Demonstrate the ability to work as a team member.
    8. Demonstrate accurate scaling of ingredients.
  

  • CLART 290 - Pastry Chef


    10.0 Credits
    Supervision, administration, and communication in a bakery operation. Advanced management skills including purchasing, recipe development, production, and centerpiece design.
    Prerequisite CLART 280.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate basic sanitation and safety in the restaurant industry.
    2. Apply principles mise en place.
    3. Utilize technical writing skills and industry standards in developing recipes for a bake shop.
    4. Organize and implement a showpiece project.
    5. Demonstrate the ability to work as a member of a team.
    6. Demonstrate accurate scaling of ingredients.
    7. Design and create a multi-tier wedding cake.
    8. Design and create a signature line of bakery products.
  

  • CLART 291 - Maitre d’


    2.0 Credits
    Provides the student with experience functioning as a dining room manager.
    Prerequisite CLART 111 and CLART 143.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate basic operations on the POS system.
    2. Demonstrate basic sanitation and safety in the restaurant industry.
    3. Apply principles of mise en place for a dining room.
    4. Market menu items to guests and subordinates.
    5. Organize and implement daily tasks of dining room manager.
    6. Organize and implement a hands on demonstration and oral presentation.
    7. Demonstrate the ability to lead a team.
  

  • CLART 292 - Sous Chef I


    2.0 Credits
    Emphasis on advancing supervisory skills with operational responsibility of the entire kitchen, including menu implementation.
    Prerequisite CLART 224 and CLART 253.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate proper sanitation and safety in the restaurant industry.
    2. Apply proper mise en place.
    3. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
    4. Organize and implement a hands-on demonstration and oral presentation.
    5. Demonstrate the ability to lead a team.
    6. Demonstrate the ability to solve problems individually and in a team environment.
  

  • CLART 293 - Sous Chef II


    2.0 Credits
    Emphasis on supervision, administration, and communications in culinary arts operations involved with preparations of main courses, sauces, soups, starches, vegetables, and salads.
    Prerequisite CLART 292.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate proper sanitation and safety in the restaurant industry.
    2. Apply proper mise en place.
    3. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
    4. Construct an artful and functional plating diagram.
    5. Demonstrate the ability to lead a team through day to day restaurant operations.
    6. Demonstrate the ability to solve problems individually and in a team environment.
  

  • CLART 294 - Sous Chef III


    2.0 Credits
    Advanced supervision, administration, and communications in culinary arts operations.
    Prerequisite CLART 293.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate proper sanitation and safety in the restaurant industry.
    2. Apply proper mise en place.
    3. Demonstrate proper ability to use appropriate cooking techniques/equipment in all areas of the kitchen.
    4. Organize and implement a hands-on demonstration and oral presentation.
    5. Demonstrate the ability to lead a team.
    6. Demonstrate the ability to solve problems individually and in a team environment.
    7. Organize and implement a menu for a food service operation.
  

  • CLART 295 - Work Experience Seminar


    1.0 Credits
    Develop critical job skills and competencies related to success in internship and career transition. Internet access required. S/U grade only.
    Prerequisite Instructor permission and concurrent enrollment in CLART 296.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate the skills and knowledge necessary for job seeking and successful entry-level employment in industry.
    2. Demonstrate ability to use on-campus resources and/or Internet based resources to search for jobs and update resumes.
    3. Attend networking and/or industry-specific career events held on campus.
  

  • CLART 296 - Supervised Work Experience


    1.0 to 2.0 Credits
    Experience in occupational settings in the hospitality fields. Credits earned depend upon number of hours worked. S/U grade only.
    Prerequisite Concurrent enrollment in CLART 295.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Obtain and show successful work experience in the food service industry.
  

  • CLART 298 - Individual Project in Culinary Arts


    1.0 to 5.0 Credits
    Study of student-selected project or approved experiences in the field of Culinary Arts. Registration permitted first seven weeks (six in summer) as space is available.
    Prerequisite Instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Develop specific concepts or material relevant to Culinary Arts.
    2. Create a comprehensive activity which supplements the existing Culinary Arts courses.
    3. Implement and complete a total project adhering to established procedures and due dates.

Drama
  

  • DRMA& 101 - Introduction to Theater


    5.0 Credits
    This course is a beginning acting class with an introduction to the basic elements of theater. Students will be introduced to standard acting methods and will work on character development and acting techniques including basic acting skills, voice projection, and other theater exercises.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate knowledge of basic elements of theater.
    2. Demonstrate knowledge of standard acting methods.
    3. Demonstrate ability to apply knowledge of skills to perform limited projects.
    4. Demonstrate in writing an understanding of specific elements of theater and basic acting techniques.

Diversity Studies
  

  • DIVST 100 - Introduction to Diversity Studies:CD


    5.0 Credits
    Introduction to the issues, concepts, theories and research of diversity studies. Topics include race, class, gender, oppression and suppression, ethnicity, and privilege.
    Prerequisite Placement in ENGL& 101 or instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Define the characteristics and social patterns of diversity and pluralism.
    2. Explain, analyze and apply major perspectives, theories, and concepts in diversity studies.
    3. Define how identity is culturally constructed.
    4. Demonstrate an understanding of the historical concepts of race, gender,class, power, privilege, and oppression in the United States.
    5. Describe cultural identity and the way it shapes the perception of self and others.
    6. Identify and assess empirical research findings to critically analyze issues related to diversity.
  

  • DIVST 110 - Animals in Human Society:CD


    5.0 Credits
    Explores the economics, politics, and moral considerations involved with animal agriculture and speciesism. Views diverse roles and treatment of animal life in America and abroad with implications for environmental sustainability, social justice, health standards, and human compassion in modern society.
    Prerequisite Placement in ENGL& 101.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Develop historical perspectives regarding commonalities between speciesism, racism, sexism, and other forms of discriminatory behavior.
    2. Compare the moral status of animals in the ancient world with historical developments in the West.
    3. Examine the ways in which non-human animals suffer and are exploited for pleasure, amusement, and convenience.
    4. Assess why animals matter and what is their contribution to social welfare.
    5. Examine animal abuse, remedies, and animal service organizations.
    6. Consider the relative merits of animal research, regulatory committees, and modern alternatives which abolish the use of animals altogether.
    7. Identify current employment opportunities in the HAS (Human-Animal Studies) field and the appropriate course of study necessary for career preparation.
    8. Analyze the broad range of implications associated with veganism in terms of the environment, social justice, global health standards, and compassion for animals.
    9. Explore recent research arising from animal property law and alternative forms of legal classification and ownership.
    10. Examine forms of social activism and political movements such as those embodied by The Humane Party (2009).
    11. Consider cultural differences and environments in selected countries and how these impact the treatment and roles of animals in daily life.
    12. Apply knowledge, awareness, and/or skills to identify and analyze issues related to diversity.
  

  • DIVST 115 - The Sociology of Gender:CD


    5.0 Credits
    The study of how gender shapes people’s experiences in social institutions, such as the family, work, media, and education. Consideration of how gendered experiences differ by race, ethnicity, social class, sexual orientation and other characteristics. Focus on cultural diversity and U.S. society in global context.
    Prerequisite Placement in ENGL& 101 or instructor permission.
    Dual Listed as SOC 115

    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Be able to apply micro and macro level theories (including symbolic interaction, labeling theory, conflict theory, structural functionalism) to gender roles.
    2. Acquire a basic knowledge of current empirical research findings regarding gender roles.
    3. Better understand basic societal structures and processes .
    4. Analyze the construction of gender roles in their own lives .
    5. Gain proficiency and confidence in their ability to sociologically analyze (through writing) social phenomena.
    6. Gain knowledge of the range of cross-cultural variations in gender roles.
    7. See how gender, race and class are integrated social forces.
    8. Identify and articulate their personal values relevant to gender roles.
  

  • DIVST 117 - African-American History to 1865:CD


    5.0 Credits
    Examines the African-American historical experience from its West African origins through the end of the Civil War, emphasizing those individuals, groups, movements, events, issues, and ideas that shaped early African-American civilization.
    Prerequisite Placement in ENGL& 101 or instructor permission.
    Dual Listed as HIST 104

    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Identify seminal events, movements, and institutions in European history during the period between the late Middle Ages and the end of the Napoleonic Wars, along with the key figures, groups, and ideas that contributed to their creation and development.
    2. Compare/contrast the philosophies, issues, and actions of different geographic regions, time periods, religions, races, and/or social status.
    3. Examine and evaluate historical information/arguments from different source forms.
    4. Express their findings in formal/informal writing, classroom discussion, online discussion, research projects, and/or oral presentation.
    5. Apply knowledge, awareness, and/or skills to identify and analyze issues related to diversity.
  

  • DIVST 118 - African-American History from 1865-1945:CD


    5.0 Credits
    Examines the African-American historical experience from the end of the Civil War until the end of World War II, emphasizing individuals, groups, movements, events, issues, and ideas that shaped African- American civilization after the end of slavery.
    Prerequisite Placement in ENGL& 101 or instructor permission.
    Dual Listed as HIST 105

    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Identify seminal events, movements, and institutions in European history during the period between the end of the Napoleonic Wars until the present, along with the key figures, groups, and ideas that contributed to their creation and development.
    2. Compare/contrast the philosophies, issues, and actions of different geographic regions, time periods, religions, races, and/or social status.
    3. Examine and evaluate historical information/arguments from different source forms.
    4. Express their findings in formal/informal writing, classroom discussion, online discussion, research projects, and/or oral presentation.
    5. Apply knowledge, awareness, and/or skills to identify and analyze issues related to diversity.
  

  • DIVST 119 - African-American History from 1945:CD


    5.0 Credits
    Examines the African-American historical experience from the end of World War II through the 1970s, emphasizing those individuals, groups, political and artistic movements, events, issues, and ideas that shaped modern African-American civilization.
    Prerequisite Placement in ENGL& 101 or instructor permission.
    Dual Listed as HIST 106

    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Identify seminal events, movements, and institutions in African-American history after World War II, along with the key figures, groups, and ideas that contributed to their creation and development.
    2. Compare/contrast the philosophies, issues, and actions of different African-Americans from different regions, time periods, and/or social status.
    3. Compare/contrast the experiences of African-Americans with those of other diverse populations.
    4. Examine and evaluate historical information/arguments from different source forms.
    5. Express their findings in formal/informal writing, classroom discussion, online discussion, research projects, and/or oral presentation.
    6. Apply knowledge, awareness, and/or skills to identify and analyze issues related to diversity.
  

  • DIVST 125 - Race and Ethnic Relations:CD


    5.0 Credits
    The study of past and present relations between race and ethnic groups in North America and the effects of immigration on these relations. Focus on causes, forms, and consequences of race and ethnic inequality as well as on resistance strategies.
    Prerequisite Placement in ENGL& 101 or instructor permission.
    Dual Listed as SOC 125

    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Apply major sociological perspectives, theories, and concepts to the analysis of issues related to race and ethnicity.
    2. Identify and assess empirical research findings to critically analyze issues related to race and ethnicity.
    3. Analyze and assess the ways in which people influence racial and ethnic relations and examine the role collective behaviors play in changing these relations.
    4. Analyze the ways in which race and ethnicity are part of social institutions and assess the impact of socialized institutions on people’s lives.
    5. Describe and analyze the relationship between historical and contemporary inequality with respect to race and ethnicity.
    6. Explain and analyze the intersections of race and ethnicity with gender, social class, sexuality, and other social identities.
    7. Explain and evaluate the ways in which individuals’ social positions and identities shape their attitudes and views regarding race and ethnicity.
    8. In individual and group projects, communicate an understanding of sociological principles and their application to race and ethnicity both orally and in writing.
    9. Apply knowledge, awareness, and/or skills to identify and analyze issues related to diversity.
  

  • DIVST 130 - American Religious Diversity:CD


    5.0 Credits
    Diversity of American religious experiences from historical and cultural perspectives, including the interaction between globalization, immigration, ethnicity, and culture in American Indian, Western, and Eastern traditions.
    Prerequisite Placement in ENGL& 101 or instructor permission.
    Dual Listed as ANTH 130

    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Evaluate, analyze, and apply social scientific theories of religion and ethnicity.
    2. Discuss diverse religious beliefs with peers in classroom.
    3. Present, in writing and/or orally, results of theoretical analyses, reading, and/or ethnographic research.
    4. Examine and evaluate the historical impact of colonialism, immigration, politics, racism, economics, and globalization on American religious experiences.
    5. Compare and contrast the beliefs, growth, development, and success of American Indian, Christian, Jewish, Mormon, Muslim, Baha’i, Hindu, Buddhist, and/or other traditions in the Americas.
    6. Conduct and reflect upon a service-learning project in partnership with a local religious community, government agency, tribe, or nonprofit.
    7. Apply knowledge, awareness, and/or skills to identify and analyze issues related to diversity.
    8. Critically evaluate and responsibly use and cite library and online resources.
  

  • DIVST 150 - Global Economic Development:CD


    5.0 Credits
    The structure and functioning of the world’s emerging economies are studied through a historical context with case studies and analysis of current events.
    Dual Listed as ECON 150

    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Describe the major obstacles to growth and modernization in emerging economies.
    2. Apply theories of development and growth to various countries.
    3. Analyze the main issues involved with central economic planning and socialist systems.
    4. Describe comparative advantage and its role in foreign trade.
    5. Demonstrate how global influences affect development, growth, and a variety of social indicators.
    6. Apply knowledge, awareness, and/or skills to identify and analyze issues related to diversity.
  

  • DIVST 151 - Health in Society:CD


    5.0 Credits
    Introduction to social factors shaping health and illness. Disease patterns by social positions (e.g., social class, gender, race, nationality); causes, consequences, and prevention of illness; healthcare systems, settings, and providers. Focus on cultural diversity and U.S. society in global context.
    Prerequisite Placement in ENGL& 101 or instructor permission.
    Dual Listed as SOC 150

    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Apply major sociological perspectives, theories and concepts to the analysis of issues related to health.
    2. Identify and assess empirical research findings to critically analyze issues related to health.
    3. Analyze and assess differences in patterns of health and illness related to nationality, race and ethnicity, social class, gender, and other social identities.
    4. Explain and analyze the ways in which conceptualizations of health and illness differ according to cultural groups and socioeconomic backgrounds.
    5. Explain and analyze how illness and its spread can be prevented or reduced in ways that are sensitive to cultural and economic differences between social groups.
    6. Compare and contrast healthcare systems across nations.
    7. Explain and evaluate the ways in which individuals’ social positions and identities shape their attitudes and views regarding health.
    8. In individual and group projects communicate an understanding of sociological principles and their application to health both orally and in writing.
    9. Apply knowledge, awareness, and/or skills to identify and analyze issues related to diversity.
  

  • DIVST 156 - Special Topics: Social Science:CD


    Maximum of 5.0 possible Credits
    Course deals with diversity-related issues. Topics vary. Credits count toward the Associate of Arts and the Associate of Science distribution requirement in Social Science.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate knowledge and skills in learning objectives, as determined by the supervising instructor.
  

  • DIVST 157 - Special Topics: Humanities:CD


    Maximum of 5.0 possible Credits
    Course deals with diversity-related issues. Topics vary. Credits count toward the Associate of Arts and the Associate of Science distribution requirement in Social Science.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate knowledge and skills in learning objectives, as determined by the supervising instructor.
  

  • DIVST 200 - Introduction to Women’s Studies:CD


    5.0 Credits
    Introduction to interdisciplinary methods and concepts related to women’s studies. This course explores political, historical, and cultural constructions of gender, race, class, and sexuality. Topics include women’s histories, intersections of identity, family, work, body politics, health, violence and protection, oppression, empowerment, and resistance.
    Prerequisite Placement in ENGL& 101 or instructor permission.
    Dual Listed as WOMEN 200

    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Apply key concepts and theories from the field of women’s studies to a broad spectrum of historical, political, international, and social issues.
    2. Reason and think critically about gender relations and women’s positions from a wide variety of theoretical perspectives.
    3. Analyze and explore relationships between sociopolitical institutions and individual experience.
    4. Explore overlapping meanings and constructions of race, class, gender, and sexuality.
    5. Compare and contextualize the histories, stories, and current situations of different groups of women by race, ethnicity, sexuality, class, and physical ability.
    6. Examine the ways that intersections of race, class, sexuality, and gender shape life experience and identity formation.
    7. Conduct participant observation and service-learning projects with local community partners, and reflect on the value of active, engaged learning.
    8. Identify and assess empirical research findings to critically analyze issues related to women’s positions and experiences.
  

  • DIVST 210 - Masculinities in the U.S.:CD


    5.0 Credits
    Investigating masculinity/ies in the U.S. in relationship to power, social class, race, ethnicity, sexuality, homophobia and family structure. Focus on media representations of masculinity and their interaction with the process of socialization.
    Prerequisite Placement in ENGL& 101.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Contrast constructions of ‘sex’ (biological origins) with constructions of ‘gender’ (social origins).
    2. Define and analyze constructs of masculinity in contrast to constructs of femininity.
    3. Analyze institutional and structural inequality with respect to gender and sexuality.
    4. Define and analyze constructs of masculinity and homophobia in American culture.
    5. Analyze the impact of changing family patterns on the family structure in American culture.
    6. Demonstrate a critical understanding of how masculine identities develop, how they are changing, and how they affect individuals and groups.
  

  • DIVST 215 - Francophone Cultures:CD


    5.0 Credits
    Course will survey the history, culture, geography, and current political climate of selected French-speaking communities, including but not limited to, Haiti, Quebec, Louisiana, North Africa, and West Africa.
    Prerequisite Placement in ENGL& 101 or instructor permission.
    Dual Listed as FRCH 210 and HUM 210

    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Acquire and enhance cultural sensitivity and competence of the French speaking world.
    2. Understand the impact of cultural differences within the French speaking nations.
    3. Develop necessary foundation and tools to become culturally competent and acquire better understanding of the cultural and political challenges facing the French speaking world and multicultural workplaces.
    4. Learn practical tools to reduce cross-cultural misunderstanding and encourage positive cross-cultural and working relationships.
    5. Apply knowledge, awareness, and/or skills to identify and analyze issues related to diversity.
  

  • DIVST 256 - Special Topics: Social Science:CD


    Maximum of 5.0 possible Credits
    Course deals with diversity-related issues. Topics vary. Credits count toward the Associate of Arts and the Associate of Science distribution requirement in Social Science.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate knowledge and skills in learning objectives, as determined by the supervising instructor.
  

  • DIVST 257 - Special Topics: Humanities:CD


    Maximum of 5.0 possible Credits
    Course deals with diversity-related issues. Topics vary. Credits count toward the Associate of Arts and the Associate of Science distribution requirement in Social Science.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate knowledge and skills in learning objectives, as determined by the supervising instructor.

Early Childhood Education
  

  • ECE 120 - Mathematics for Early Childhood Education


    5.0 Credits
    Mathematical knowledge and skills that strengthen an appreciation and basic competency in mathematics. Investigation of math concepts and strategies based on content relevant to teaching mathematics at the early childhood level.
    Prerequisite Placement into MATH 077 or instructor permission.
    Course-level Learning Objectives (CLOs)
    Upon successful completion of this course, students will be able to:

    1. Demonstrate understanding of the meaning, use, and connections of math operations: addition, multiplication, subtraction, and division; add, subtract, multiply, and divide whole numbers, fractions and decimals; and convert decimals to percents and percents to decimals.
    2. Document a process of investigation, generalization, and reasoning about patterns in number, space, and data; read, write, and understand the meaning and ordering of whole numbers, fractions, and decimals, with flexible movement between equivalent forms; and use different strategies to analyze and solve word problems.
    3. Document understanding of probability based on experiments and analysis; plan and undertake data collection; and represent and summarize data for interpretation and communication.
    4. Demonstrate ability to visualize, draw, and model shapes and understand transformations.
    5. Demonstrate the ability to read and write symbolic expressions with variables and their equivalent transformations; demonstrate the nature of variation and ability to use different forms of representation; provide evidence of ability to read, write, and solve equations and problems regarding inequalities.
    6. Document understanding of direct and indirect measurement and estimation skills to describe, compare, evaluate, plan, and construct.
    7. Demonstrate the use of application and language of mathematics to situations that are not obviously mathematical; problem solve by using math strategies; and identify relevant variables and pose questions to guide the investigation of a problem.
    8. Demonstrate understanding of mathematical origins in diverse cultures and their application in daily experiences.
    9. Document an increased level of appreciation of, and confidence in, mathematics.
 

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