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Chemistry |
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CHEM& 153 - General Chem Lab III
Credits: (1)
Natural Sciences
A continuation of CHEM& 152. Acids and bases, acid-base and solubility equilibria, entropy and free energy, electrochemistry.
Prerequisite: ENGL& 101; and MATH& 141; and CHEM& 152; all courses with a grade of C or higher; and CHEM& 143 with a grade of C or higher (or concurrent enrollment).
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CHEM& 161 - General Chem w/Lab I
Credits: (5)
Natural Sciences
Course Abstract: For programs requiring strong backgrounds in chemistry. Scientific method, Atomic theory, quantum theory, periodic relationships, chemical bonding, molecular geometry, stoichiometry, and reactions in aqueous solution.
Prerequisite: ENGL 099 with a grade of C or higher (or placement into college-level English); and MATH& 141 with a grade of C or higher (or concurrent enrollment); and either CHEM& 105; OR CHEM& 121; OR high school Chemistry within the past 5 years is CHEM& 105 or 121 or high school chemistry within the past 5 years is strongly recommended.
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CHEM& 162 - General Chem w/Lab II
Credits: (5)
Natural Sciences
A continuation of CHEM& 161. Properties of solutions, thermodynamics, gases, liquids and solids, entropy and energy, chemical equilibrium.
Prerequisite: ENGL 099 with a grade of C or higher (or placement into college-level English); and MATH& 141 with a grade of C or higher (or placement into MATH& 142); and CHEM& 161 with a grade of C or higher.
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CHEM& 163 - General Chem w/Lab III
Credits: (5)
Natural Sciences
A continuation of CHEM& 162. Acids and bases, acid-base and solubility equilibria, , electrochemistry, kinetics.
Prerequisite: Both ENGL& 101 and CHEM& 162 with a grade of C or higher.
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CHEM 199 - Cooperative Education
Credits: (1-15)
Supervised work experience in the field. Includes a weekly seminar. Instructor permission required.
Prerequisite: None.
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CHEM& 241 - Organic Chem I
Credits: (4)
Natural Sciences
For students majoring in chemistry or biology, or pursuing graduate degrees in medicine or pharmacy. Acid base chemistry, alkanes, stereochemistry, mechanisms, substitution reactions, alkene preparation and reactions, alkyne preparation and reactions.
Prerequisite: CHEM& 163 with a grade of C or higher (or concurrent enrollment).
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CHEM& 242 - Organic Chem II
Credits: (4)
Natural Sciences
A continuation of CHEM& 241. For students majoring in chemistry or biology, or pursuing graduate degrees in medicine or pharmacy. Radical reactions, infrared and nuclear magnetic resonance spectroscopy, mass spectrometry, preparation and reactions of alcohols, ethers, and epoxides, conjugated systems and pericyclic reactions, aromaticity and aromatic substitution reactions.
Prerequisite: Both CHEM& 163 and CHEM& 241 with a grade of C or higher.
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CHEM& 243 - Organic Chem III
Credits: (3)
Natural Sciences
A continuation of CHEM& 242. For students majoring in chemistry or biology, or pursuing graduate degrees in medicine or pharmacy. Preparation and reactions of aldehydes, ketones, carboxylic acids and their derivatives, and amines, alpha carbon chemistry, and synthetic polymers.
Prerequisite: CHEM& 242 with a grade of C or higher.
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CHEM& 251 - Organic Chem Lab I
Credits: (2)
Natural Sciences
Techniques of organic chemistry, including reactions, separations, syntheses, and spectroscopy.
Prerequisite: CHEM& 242 with a grade of C or higher (or concurrent enrollment).
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CHEM& 252 - Organic Chem Lab II
Credits: (2)
Natural Sciences
A continuation of CHEM& 251
Prerequisite: Both CHEM& 242 and CHEM& 251 with a grade of C or higher.
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CHEM 295 - Chemistry Integrative Experience Seminar
Credits: (2)
An Integrative Experience emphasizing an interdisciplinary approach to current issues in chemistry, including the societal context of chemistry and technology, and/or the ethical, political, and cultural aspects of chemistry.
Prerequisite: None.
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CHEM 299 - Learning into Action
Credits: (1-15)
Student develops and completes curriculum-related independent project that demonstrates skills and abilities and explores career options. May include, but is not limited to, service learning, original research, and travel abroad. Faculty sponsor approval required. Students with 45 transferable college credits are eligible to begin Learning into Action.
Prerequisite: None.
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CHEM 301 - Chemistry for Environmental Conservation
Credits: (5.5)
For the Bachelor of Applied Science Environmental Conservation program. Reactions in aqueous solution, equilibrium, acids and bases, acid-base and solubility equilibria, and electrochemistry. Lab included.
Prerequisite: CHEM& 121 with a grade of “C” or higher.
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College and Career Bridge |
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CCBS 024 - Computer Basics
Credits: (3)
Introduction to basic computer skills taught in Spanish for CCB or HSC students who are novice computer users. Through a hands-on approach, understand common computer terms, develop navigation skills with the keyboard and mouse, manage electronic files, send and receive email, locate information on the worldwide web, and explore e-learning tools. Basic reading and writing will be taught in the context of using a personal computer.
Prerequisite: None
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CCBS 025 - Digital Literacy
Credits: (3)
This course covers skills and knowledge needed to effectively use technology for college and career success.
Prerequisite: None
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CCBS 041 - CCB Basic Math
Credits: (5)
A beginning mathematics course designed to establish a solid mathematical foundation. Topics include operations using whole numbers, decimals, and fractions; determining place-value, and order of operations; calculations using ratios and proportions. Instruction offered in Spanish
Prerequisite: CASAS math score 204-220 or placement based on HS transcripts.
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CCBS 044 - Introduction to Geometry and Math Literacy
Credits: (5)
Students will review and apply basic math skills while exploring topics in geometry. Instruction offered in Spanish.
Prerequisite: None
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CCBS 070 - GED Prep Social Studies & Language Arts
Credits: (7)
Students work towards knowledge and competencies required to pass GED exams in Social Studies and Language Arts. Instruction offered in Spanish.
Prerequisites: Basic computer and typing skills OR CCB 024 or CCBS 024 with a C or better.
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CCBS 072 - GED Prep Math & Science
Credits: (7)
Students work toward knowledge and competencies required to pass GED exams in Math and Science. Instruction offered in Spanish.
Prerequisite: CCB 041 with a C or higher OR CCBS 044 with a C or higher, OR CASAS Math score 221+ OR Accuplacer Arithmetic 237+.
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College & Career Success Skills |
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CSS 100 - College Success Skills I
Credits: (1-3)
Learning skills necessary to achieve success in college courses. Topics include time management, note taking, reading comprehension, memory enhancement, test taking techniques, and locating resources.
Prerequisite: None.
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CSS 101 - College Success Skills II
Credits: (2)
Review and expansion of skills learned in College Success Skills I. Study of critical thinking and its application to reading, writing, verbal expression, and the media.
Prerequisite: None.
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CSS 102 - College Success Skills III: Future Tense
Credits: (2)
An overview of information and skills helpful in successfully completing a Bachelor’s degree; college selection, applications, selecting a major, financing college tuition, understanding degree requirements and coping with change.
Prerequisite: None.
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CSS 103 - First Quarter Experience
Credits: (2)
An orientation to college life and specific resources to succeed in attaining educational goals. Topics include: identifying interests and occupational choices, engaging in “”college knowledge”” and planning for financing college costs and a degree timeline.
Prerequisite: None.
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CSS 104 - College Success Skills for Online Learning
Credits: (1-3)
This course is designed to introduce students who are new to online learning to the tools and skills they will need to be successful when enrolling in online courses, as well as the habits that lead to successful online learning.
Prerequisite: None.
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CSS 106 - Fast Track for Success
Credits: (2)
Designed for new students, this course will address the learning skills necessary to achieve success in college. Topics include: time management, note taking, memory enhancement, test-taking techniques, and locating college and community resources. Additionally, this course examines values, skills, interests, career paths, and educational goals.
Prerequisite: None.
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CSS 107 - Career Exploration
Credits: (2)
Students will look at values, skills, interests, and goals; identify occupational resources; explore the world of work; and develop a plan for action.
Prerequisite: None.
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CSS 109 - First Quarter Experience- Career emphasis
Credits: (3)
Develop skills necessary to navigate SVC and to find a viable career pathway. Topics include locating campus resources, creating an academic plan of classes, planning for financing college costs, as well as personality types, Interests and values as they relate to choosing a career pathway.
Prerequisite: None.
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CSS 110 - College Orientation and Success
Credits: (4)
Skills necessary to navigate SVC and to achieve success in college level courses. Topics include time management, note-taking, reading comprehension, memory enhancement, test-taking techniques, locating campus resources, identifying interests and occupational choices, creating an academic plan of classes, and planning for financing college costs.
MEETS FQE requirement for degree seeking students
Prerequisite: None.
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CSS 120 - Computer Tutorial Seminar
Credits: (2)
Introduction to the basic computer skills necessary for college success. Topics include: Microsoft Windows operating system, email, searching the Internet, the online learning platform Blackboard, and MS Word.
Prerequisite: None.
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Communication Studies |
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CMST 100 - Speech & Performance Anxiety Management
Credits: (2)
Supports students/professionals who experience moderate to severe anxiety in public and/or group presentation, performance, and/or academic situations by introducing and practicing anxiety management techniques. May be taken prior to or concurrently with communication studies, speech intensive, or other academic courses or professional speech activities.
Prerequisite: None.
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CMST& 102 - Intro to Mass Media
Credits: (5)
Humanities
A survey of the media of mass communications, including newspapers, magazines, radio, TV, motion pictures, and electronic media, with an emphasis on function, structure, content, and social and cultural effects.
Prerequisite: ENGL 099 with a grade of C or higher (or placement into ENGL& 101).
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CMST 105 - Multicultural Communication: D
Credits: (5)
Humanities
Explores cultural differences in communication styles and thought through the study of American ethnic, gender, and other groups, and the practice of effective intercultural communication strategies in various leadership roles and communication contexts.
Prerequisite: ENGL 099 with a “C” or higher (or placement into ENGL& 101).
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CMST 122 - English Pronunciation
Credits: (1)
An English pronunciation course with an emphasis on articulation, intonation, regional dialects, and communicative norms.
Prerequisite: None.
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CMST 125 - Professional Communication: D
Credits: (3)
Stresses theory and practice of interpersonal, group, and public speaking skills for the workplace. Topics include problem-solving, leadership, speech preparation, and analysis of effective language, nonverbal behavior, listening, and conflict styles.
Prerequisite: None.
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CMST 141 - Oral Interpretation of Literature
Credits: (5)
Humanities
Stresses analysis of literature and its vocal and visual performance before an audience. Explores relationships between literary text, author, performer, and audience as well as delivery techniques. May focus on one or more literary genres.
Prerequisite: ENGL 099 with a “C” or higher (or placement into ENGL& 101).
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CMST 201 - Communication Theory
Credits: (5)
Humanities
Survey of theories and concepts in communication ranging from intrapersonal to interpersonal, small group, organizational, public, mass, and/or intercultural communication. Highly recommended for speech/communication majors/minors.
Prerequisite: ENGL& 101 with a “C” or higher.
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CMST 205 - Intercultural Communication: D
Credits: (5)
Humanities
A comparative study of cultural perspectives, communication styles, relationships, and customs. May include analysis of and participation in cross-cultural interactions.
Prerequisite: ENGL 099 with a “C” or higher (or placement into ENGL& 101).
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CMST& 210 - Interpersonal Communication: D
Credits: (5)
Uses theory and practice to develop self-awareness, confidence, and skill in communicating effectively, building healthy relationships with others, and managing conflict. Explores the impact of self-concept, perception, language, emotions, and nonverbal behavior on communication.
Prerequisite: Grade of 2.0 or higher in ENGL 097, or AESL 098, or appropriate test score.
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CMST 211 - Interpersonal Communication II
Credits: (5)
A review of research and theory in the study of interpersonal communication.
Prerequisite: CMST 210 with a D or higher.
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CMST& 220 - Public Speaking
Credits: (5)
Humanities
Provides students with theory and practice in preparing organized, goal-specific speeches, presenting them confidently before an audience, and analyzing components of the public speaking process. Meets AA-DTA communications requirements. Highly recommended for students planning to major in education or business at transfer colleges and universities.
Prerequisite: ENGL& 101 with a grade of C or higher.
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CMST& 230 - Small Group Communication: D
Credits: (5)
A survey class that explores the basic principles and techniques of effective small group discussion. Emphasizes the relationship of discussion to the communication process, critical thinking, problem solving, conflict management, leadership, group development, and role behaviors. Meets DTA communication requirement.
Prerequisite: ENGL 099 with a grade of C or higher (or placement into ENGL& 101).
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CMST 295 - Communications Studies Integrative Experience Seminar
Credits: (2)
An Integrative Experience emphasizing an interdisciplinary approach to current issues in communications studies, including the societal context of communications studies and technology, and/or the ethical, political, and cultural aspects of communications studies.
Prerequisite: ENGL& 101 with a “C” or higher.
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CMST 299 - Learning Into Action
Credits: (1-15)
Student develops and completes curriculum-related independent project which demonstrates skills and abilities and explores career options. May include, but is not limited to, service learning, original research, and travel abroad. Faculty sponsor approval required. Students with 45 transferable college credits are eligible to begin Learning into Action.
Prerequisite: None.
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CMST 303 - Communication in Natural Resources
Credits: (3)
This course provides an overview of communication processes involved in small group interactions and collaborative decision making related to natural resources and natural resource management. It focuses on applications of group dynamics, decision making, problem solving, and conflict resolution.
Prerequisite: Admission to BASEC or Department Chair permission.
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CMST 413 - Leadership Development in Natural Resources
Credits: (2)
This course is designed to provide organizational management theory, communication and team building skills to strengthen leadership development in the field of natural resource management.
Prerequisite: Admission to BASEC or Department Chair permission.
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Composites |
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CMPST 121 - Composites Construction and Repair
Credits: (3)
Introduction to fiberglass reinforced plastics, poly and vinyl ester resins, solvents, and epoxies. Emphasis on chemical safety applicable to working with composite materials while performing hands-on training in use of molds, gel coats, release agents, resins, cosmetic color matching and reinforcing materials in hand layup and structural repair.
Prerequisite: None.
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CMPST 123 - Composite Vacuum Infusion/Light RTM Process
Credits: (5)
Introduction to vacuum infused fiber reinforced plastics and includes hands on training with infusion reinforcements, coring for sandwich construction, infusion equipment usage, manifold systems (both flow and feed), flow media, vacuum bagging, peel ply installation, resin choices and infusion techniques. Training includes employing reusable silicone bag B side molds, their usage, and the development of rigid B side molds and their usage in Light Resin Transfer Method.
Prerequisite: CMPST 121 with a “C-” or higher.
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CMPST 127 - Advanced Composites Construction and Repair
Credits: (5)
Introduction to advanced composite manufacturing with emphasis on thermoset prepreg technology. Hands-on training in manufacturing with epoxy resins and prepregs using common types of advanced fiber reinforcements.
Prerequisite: CMPST 123 with a “C-” or higher.
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CMPST 128 - Composites Windblade Construction and Repair
Credits: (5)
Introduction to composite manufacturing and repair of windblades with emphasis on thermoset prepreg technology. Hands on training in manufacturing and repair using VIP/Vacuum Bagging with proper bleeder schedules, hot-bond repairs/heat blankets, and damage inspection repair techniques. Includes preparation for American Composites Manufacturer’s Association (ACMA) Wind Blade Construction and Repair certification exam.
Prerequisite: CMPST 121 and 123 with a “C-” or higher.
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CMPST 129 - Introduction to Nondestructive Testing
Credits: (3)
Introduction to nondestructive testing (NDT), nondestructive inspection (NDI), and inspection of fiber reinforced plastics using ultrasonic testing techniques. Includes basic principles of acoustics, equipment, test techniques, calibration, straight and angle beam procedures. Prepares students for NDT/NDI testing for qualification and certification.
Prerequisite: None.
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CMPST 130 - Recycling Composites
Credits: (4)
Overview of methods, ideas and concepts for reclamation of composite materials. Focuses on the recycling of fiber reinforced composite material. Highlights waste stream reduction and recycling, the challenges of composites recycling, methods of recycling composites, and an opportunity to recycle composite parts or use recycled composite materials to build new composite parts.
Prerequisite: None.
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CMPST 220 - Composite Tooling
Credits: (5)
In-depth study of the process of making molds and plugs, and hands-on work manually building plugs and molds (A-side, rigid B-side and silicon B-side molds) for the production of composite parts. Explores the theory and application of tooling for the composite industry using various forms of materials. Application of proper methods of designing and creating plugs/molds, and the theory and selection of surface mediums are used in the building of plugs and molds.
Prerequisite: CMPST 121 and 123 with a “C-” or higher.
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Computer Information Systems |
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CIS 146 - Introduction to Microsoft Excel
Credits: (5)
Introduction to the use of Microsoft Excel spreadsheet software for home and office. Provides an understanding of spreadsheet software and a spreadsheet as a productive and useful tool.
Prerequisite: computer literacy and file management skills are strongly recommended.
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CIS 147 - Introduction to Microsoft Access
Credits: (5)
Introduction to the use of microcomputer database software for home and office. Provides an understanding of database software in general and Microsoft Access in particular, as a productive and useful tool.
Prerequisite: computer literacy and file management skills are strongly recommended.
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Craft Brewing |
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BRW 101 - Culture of Craft Brewing
Credits: (3)
Introduction to sensory perception (taste & smell) as it relates to beer identification and quality, and considerations for food and beverage pairings. Topics include the history of brewing, craft vs. factory industrial models, alcohol & health, overview of the brewing process, ingredients used and beer styles. Includes industry tours and presentations from industry professionals.
Prerequisite: None.
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BRW 103 - Beverage Biochemistry
Credits: (4)
Covers general microbiology and chemistry as it pertains to the production of alcoholic beverages and the brewing of beer. Raw materials/ingredients used in the brewing process will be discussed along with the properties of water, pH, enzymes, proteins, carbohydrates, and other micro-organisms in the brewery regarding their role in brewing. Develop an understanding of the ingredient interactions of biological molecules, particularly as they pertain to fermentation (yeast biology, wild yeasts, yeast production), identification of wort/beer spoilage organisms using microscopy, staining and differential media.
Prerequisite: None.
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BRW 105 - Raw Materials
Credits: (3)
Covers the basic ingredients used in brewing: malted barley (and other adjunct grains), hops, yeast and water. Provides an overview of the role various raw materials play in the production of beer and other food products and the importance of these ingredients in the flavor profiles imparted. Topics include hop varieties, barley types, breeding & selection, growing, harvesting, drying and malting of grains, yeast types, and water properties. Learn about the grain to glass philosophy and how local brewers are incorporating locally sourced raw materials into their craft beverage products.
Prerequisite: None.
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BRW 107 - Wort Production
Credits: (3)
Provides training in the technology/science of wort creation and the brewing skills required to create the final product. Covers each critical factor in wort production from barley choices to mashing, sparging, wort boiling and cooling. Topics include barley, malt, hops, water analysis, brewing adjuncts, milling & mashing, sensory evaluation and how each aspect of the production process impacts the final product. Industry tours to observe the production process are included.
Prerequisite: None.
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BRW 110 - Brewery Operations
Credits: (5)
Employees working in small, craft breweries need to be prepared to handle small equipment problems as they arise (pumps, valves, lights, motors, etc.) Covers essential topics of brewery operations, including brewery equipment and maintenance, tasks required in the brewing process, design/layout of brewery production areas, supply & product control, safety (production lines under pressure), cleaning & sanitation issues, disposal of liquid & solid brewery waste by-products, and storage & distribution systems. Discusses the processing and packaging of finished beer, including the most recent developments in alternative materials (such as plastic bottles) and super-high-speed bottling systems.
Prerequisite: BRW 101 with a D or higher
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BRW 120 - Essentials of Quality Assurance/Quality Control
Credits: (3)
Learn the tools and procedures used by breweries worldwide to evaluate beer at every important phase of production. Covers a full range of topics related to Quality Assurance/Quality Control (QA/QC)and tools required to create beers of the highest quality and consistency. Differentiate between the principles of QA & QC and the essential components of a quality production system within a brewery. Topics include sensory evaluation, analytical testing, microbiological testing, lab safety and standard practice, practical and usable analytical methods, sampling techniques, QC methods for fermentation and packaged products, and taste panel design and management. Learn how to use PH meters, CO2 volume meters, thermometers, and calibration techniques to maintain temperature consistency.
Prerequisite: BRW 103 with a D or higher
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BRW 125 - Flavor Production and Control
Credits: (2)
Introduction to samples of flavor and aromatic compounds associated with the raw materials and the brewing process. Analyze the origins of those compounds, and provides foundational knowledge required to effectively control them. Topics include fermentation characteristics, malting effects, carbonation, flavor production, and beer freshness qualities. Includes training the palate to make informed decisions during the production process for beer. Learn about beers quality attributes such as foam, stability, color, aroma, attenuation, and ability to interpret the reasons why a product deviates from expected performance.
Prerequisite: BRW 101 with a D or higher
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BRW 128 - Industry Experience
Credits: (1)
Complete two observation-based industry experiences. Areas of focus include: Brewery Operations, Packaging & Process Technology, Equipment Maintenance, Quality Assurance/Quality Control, and Flavor Production.
Prerequisite: BRW 101 with a D or higher
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BRW 130 - Business of Craft Brew
Credits: (4)
Overview of small business start-ups and basic business practices as applied in the brewing industry as well as an introduction to brewery compliance. Topics include the economics of running a brewery, overhead control & pricing, cash management, the selling and distribution process, inventory control, marketing the business, insurance considerations, and hiring/managing employees, licensing and permits, label approval process, taxes, recordkeeping and reporting requirements for the Washington State Liquor & Cannabis Board (WSLCB), the Alcohol and Tobacco Tax and Trade Bureau (TTB), and the Washington State Department of Revenue (DOR).
Prerequisite: BRW 110 with a D or higher
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BRW 135 - Tradition and Innovation in Beer Styles
Credits: (2)
Overview of the techniques and technologies used to design and brew the full range of established and emerging beer styles. Topics include styles and sub-categories of beer with an emphasis on methodology used to brew beer that matches the style parameters, while retaining the brewers own artistic interpretation. Learn about the technical side of the development of recipe formulation and creating a style.
Prerequisite: BRW 125 with a D or higher
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BRW 160 - Brewery Lab I
Credits: (1)
Apply brewing theory in the brewery lab. Introduces brewing equipment, proper cleaning and sanitizing techniques, cellar work, and the brewing process.
Prerequisite: None.
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BRW 161 - Brewery Lab II
Credits: (2)
Apply brewing theory in the brewery lab. Reviews equipment and basic maintenance, proper cleaning and sanitizing techniques, cellar work, and ways to troubleshoot and adapt the brewing process.
Prerequisite: BRW 160 with a “C” or higher.
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BRW 198 - Brewery Capstone Project
Credits: (2)
Includes a final brewing project in the lab. Students work in small groups to formulate and brew an original recipe, and then market and sell their product to another brewery/restaurant or at Cardinal Craft Brewing.
Prerequisite: BRW 161 with a “C” or higher.
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BRW 199 - Brewery Internship
Credits: (5)
Supervised work experience in the field. Apply skills and knowledge learned in a craft brewery business operation. Students Course includes a weekly classroom seminar.
Prerequisite: Instructor permission required.
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Criminal Justice |
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CJ& 101 - Intro Criminal Justice
Credits: (3)
Social Sciences
Examines the history, philosophy, and organization of criminal justice and its European roots in our American society; explores the jurisdictions of local, state and federal agencies and their applications within the United States; presents an overview of the juvenile justice, corrections, and American court systems; discusses the multicultural and ethnic tendencies associated with criminal justice issues affecting the various criminal justice professions.
Prerequisite: CSS 103 with a D or higher or concurrent enrollment.
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CJ& 105 - Intro to Corrections
Credits: (3)
Overview of evolution of corrections and the criminal justice system with discussion of penology. Explores punishment and sentencing in the U.S. and the alternatives with a study of various correctional systems and types of individuals passing through them. Examines prisoner rights and legalities and problems involved in managing a correctional facility, and covers aspects of probation and parole as they apply to the criminal justice system. Discusses societal issues and the challenges of diversity within the correctional system.
Prerequisite: None.
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CJ& 106 - Juvenile Justice
Credits: (5)
Juvenile deviance and theories of criminality are studied. Economic, social, and psychological impact of juvenile delinquency trends examined.
Prerequisite: CJ& 101 with a grade of D or higher.
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CJ& 110 - Criminal Law
Credits: (3)
Introduction to the history of criminal law which provides a philosophical understanding of the process of crime and punishment, understanding the various mental states required for criminal responsibility, statutory and common law defenses, terminology, legislation and adjudication, and common law defenses to criminal charges such as entrapment, self-defense and necessity. Includes elements of crimes as set forth in the Washington criminal codes (RCW, WAC and selected Federal Codes).
Prerequisite: CJ& 101 with a grade of D or higher.
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CJ& 112 - Criminology
Credits: (5)
Examines crime, criminal behavior patterns and the law. Explores crime, its context, and especially its causes. Designed to give students a theoretical, as well as practical, knowledge of criminology. Familiarizes students with the sociology of law, causes of crime and the control of crime. Covers basics in criminology theories, patterns and behaviors. Learn socioeconomic and sociocultural influences that have affected crime over the years.
Prerequisite: CJ& 101 with a grade of D or higher.
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Computer Science |
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CS 101 - Computers, Technology and Society
Credits: (5)
Social Sciences
An overview of essential computer and digital technologies impacting society today. Analysis of the history, political events, social impacts and ethical issues surrounding computer technology. Includes an introduction to computer concepts, wireless technologies, security issues, and other current trends. Students will also work hands-on with the Internet, communication software, and typical applications available in a modern Windows environment.
Prerequisite: ENGL 097 or EAP 098 with a grade of “C” or higher (or placement into ENGL 098).
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CS 142 - Java Programming I
Credits: (5)
The Java programming language is used for applying basic programming-in-the-small abilities and concepts including algorithms, problem solving techniques, procedural programming (methods, parameters, return, values), basic control structures (sequence, if/else, for loop, while loop), file processing, arrays, and an introduction to defining objects. Intended for students without prior programming experience, but who are seriously considering majoring in Computer Science or related field.
Prerequisite: MATH 099 with a grade of “C” or higher (or placement into MATH& 141).
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CS 143 - Java Programming II
Credits: (5)
This course is a continuation of CS 142. The successful student will be able to read and write Java code containing recursion and abstract data types (ADTs) such as stacks, queues, linked lists, binary trees, lists, sets and maps. Students will utilize OOP concepts such as encapsulation, inheritance, interfaces and polymorphism while implementing data structures themselves, or using components from the Java Collections Framework.
Prerequisite: CS 142 with a grade of “C” or higher; and either MATH 099 with a grade of “C” or higher (or placement into MATH& 141).
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CS 210 - C++ Programming I
Credits: (5)
The C++ programming language is used for applying basic programming-in-the-small abilities and concepts including algorithms, problem solving techniques, procedural programming (functions, parameters, return, values), basic control structures (sequence, if/else, for loop, while loop), file processing, arrays, and an introduction to defining objects. Intended for students without prior programming experience, but who are seriously considering majoring in Computer Science or related field.
Prerequisite: MATH 099 with a grade of “C” or higher (or placement into MATH& 141).
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CS 211 - C++ Programming II
Credits: (5)
This course is a continuation of CS 210. The successful student will be able to read and write C++ code containing recursion and abstract data types (ADTs) such as stacks, queues, linked lists, binary trees, lists, sets and maps. Students will utilize OOP concepts such as encapsulation, inheritance and polymorphism while implementing data structures themselves, or using components from the Standard Template Library.
Prerequisite: CS 210 with a grade of “C” or higher; and either MATH 099 with a grade of “C” or higher (or placement into MATH& 141).
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Culinary Arts |
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CUL 101 - Sustainable Food System Practices
Credits: (3)
Introduction to sustainability as it pertains to culinary arts and kitchen management. Visit local growers and businesses that have applied sustainable practices. Includes discussions concerning current food issues such as global hunger, genetically modified foods, and other food supply issues.
Prerequisite: None.
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CUL 111 - Culinary Math
Credits: (5)
Emphasis is on applied math for the culinarian. Meets the requirement for WMATH 100 for culinary students.
Prerequisite: MATH 096 with a “C” or higher.
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CUL 123 - Safety & Sanitation
Credits: (3)
Applied food service sanitation and safety for the food service professional. This course provides students with understanding and practice of the principles of sanitation in order to maintain a safe and healthy environment for the consumer in the food service industry. Laws and regulations related to current FDA food codes and adherence to them in the food service operation are addressed. The National ServSafe Certificate is part of this course.
Prerequisite: CSS 103 with a “D” or higher or concurrent enrollment.
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CUL 164 - Baking Theory
Credits: (3)
Theory and study of ingredients and techniques used in the professional bakery.
Prerequisite: None.
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CUL 165 - Baking Lab
Credits: (10)
Introduction to bakeshop principles and operation, to include an orientation to bakeshop equipment, safety, and sanitation. Course covers the basic techniques of making cookies, quick breads, pies, cream fillings, cakes, icings, yeast breads, classic pastries, and specialty desserts.
Prerequisite: None.
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CUL 170 - Introduction to Culinary Arts
Credits: (1)
Introduction and exploration of the Hospitality and Baking industry to include career exploration and industry trends.
Prerequisite: None.
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CUL 171 - Cooking Fundamentals
Credits: (3)
Study and preparation of basic center plate items. Dry and wet cooking method application for meat, poultry, fish, shellfish and vegetables. Classical knife cuts, meat, poultry and fish fabrication.
Prerequisite: None.
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CUL 172 - Stocks, Soups and Sauces
Credits: (3)
Study and preparation of basic stocks, variety of soups and classic and modern sauces.
Prerequisite: None.
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CUL 173 - The Cold Kitchen
Credits: (3)
Study and preparation of salads, salad dressings sandwiches, appetizers, dips, spreads and cured meats.
Prerequisite: None.
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CUL 174 - Food Identification and Preparation
Credits: (3)
Basic cooking applications. Identification of tools and equipment, kitchen staples, stocks, soups, sauces and salads. Introduction to culinary history and identification of meat, fish, poultry, grains fruits and vegetables.
Prerequisite: None.
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CUL 184 - Remarkable Service
Credits: (3)
Customer service and dining room etiquette, recipe yields, menu costing pricing and methods.
Prerequisite: CUL 174 with a “C” or higher.
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CUL 185 - American Regional Cuisines
Credits: (10)
Introduction to food operations and food production, Ala carte and batch cookery. Food based on American Regional Cuisines. Overview of the roles and responsibilities of various restaurant styles, personnel and professionalism.
Prerequisite: CUL 170, 171, 172, 173 with a grade of C (2.0) or higher.
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CUL 199 - Cooperative Education Experience
Credits: (1-5)
Supervised work experience in an approved job. Includes a weekly seminar.
Prerequisite: Instructor permission required.
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CUL 210 - Human Resources Management and Supervision
Credits: (3)
Management of human resources and understanding the dynamics of leadership in the hospitality and restaurant industry.
Prerequisite: None.
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CUL 236 - Controlling Foodservice Costs
Credits: (3)
Analysis of food purchasing, receiving and production controls for foodservice professionals. Emphasis on applied math for the Culinary Arts. Forecasting, budgeting and controlling labor costs in various foodservice operations.
Prerequisite: CUL 111 with a “C” or higher.
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CUL 237 - Wine and Beverage Studies
Credits: (3)
Beer, spirits and wine history, the making process and service. Introduction to sensory analysis of wine and food and wine paring.
Prerequisite: None.
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CUL 238 - Garde Manger
Credits: (3)
Theory and practice of garde manger principles. Charcuterie, cheese making, appetizer assembly, advanced garnishes and advanced sauce making.
Prerequisite: CUL 185 with a “C” or higher.
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CUL 239 - Chocolate, Sugar & Fondant Cakes
Credits: (3)
Theory and practice in the use of chocolate, sugar and fondant.
Prerequisites: CUL 164, 165, 170, 171, 172, 173, and 174 with a “C” or higher.
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CUL 240 - Bakery Sous Chef Lab
Credits: (10)
Introduction to Restaurant/Bakery management(Station Assigned) to include menu development, food costing, purchasing, receiving, supervisory skills, marketing, sales, maintenance, sanitation scheduling, and food service accounting.
Prerequisites: CUL 164, 165, 170, 171, 172, 173, and 174 with a “C” or higher.
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CUL 241 - International Cuisines
Credits: (10)
International Cuisine Ala carte cookery. Student operated restaurant. Overview of all roles and responsibilities in the restaurant and personnel and professionalism.
Prerequisite: CUL 185 with a “C” or higher.
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CUL 242 - Advanced Breads and Pastry
Credits: (10)
Advanced baking and pastry skills with an emphasis on developing industry speed, professionalism, and presentation techniques.
Prerequisites: CUL 164, 165, 170, 171, 172, 173, and 174 with a “C” or higher.
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CUL 264 - Advanced Breads & Pastry Theory
Credits: (3)
Theory and study of items produced in the bakeshop including breads, Viennoiserie, pastries, creams, cakes, chocolate, confections and decorative work for the advanced baking and pastry student.
Prerequisite: CUL 164 with a “C” or higher.
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