Mar 28, 2024  
2021-2022 General Catalog 
    
2021-2022 General Catalog [ARCHIVED CATALOG]

Course Descriptions


 

Finance

  
  • FIN 130 - Principles of Finance


    3 credits
    This course examines the tools and techniques used in the world of finance. Introduces basic financial concepts including time value of money, asset valuation, risk analysis and return on investment. Emphasizes evaluation and decision-making techniques pertaining to financial management in various business situations.

  
  • FIN 170 - Introduction to Commercial Lending


    3 credits
    This course provides an introductory overview of the commercial lending function. It is divided into four sections: commercial lending overview, the lending process, portfolio management, and regulation and business development.

  
  • FIN 180 - Intro to Investments


    3 credits
    This course examines:  money, the price of money, bond and loan funds, risk factors, the history of financial impacts on the economy, supply, demand and the business cycle, central banks, monetary policy, money supply and monetary policy.


Fire Science

  
  • FIR 124 - Building Construction


    3 credits
    This course provides the components of building construction that relate to fire and life safety. The focus of this course is on firefighter safety. The elements of construction and design of structures are shown to be key factors when inspecting buildings, preplanning fire operations, and operating at emergencies.

    Prerequisites
    FIR 127 

  
  • FIR 127 - Fire Behavior and Combustion


    3 credits
    This course explores the theories and fundamentals of how and why fires start, spread, and how they are controlled.

  
  • FIR 144 - Fundamentals of Fire Fighting


    4.5 credits
    This course provides information and skills needed to meet the performance objectives in NFPA 1001, Standard for Fire Fighter Professional Qualifications, Fire Fighter I.

  
  • FIR 145 - Fire Strategies and Tactics


    3 credits
    This course provides an in-depth analysis of the principles of fire control through utilization of personnel, equipment, and extinguishing agents on the fire ground.

  
  • FIR 149 - Fire Protection Hydraulic & Water Supply


    3 credits
    This course provides a foundation of theoretical knowledge in order to understand the principles of the use of water in fire protection and to apply hydraulic principles to analyze and to solve water supply problems.

    Prerequisites
    FIR 152 

  
  • FIR 152 - Fire Protection Systems


    3 credits
    This course provides information relating to the features of design and operation of fire detection and alarm systems, heat and smoke control systems, special protection and sprinkler systems, water supply for fire protection and portable fire extinguishers.

  
  • FIR 154 - Fundamentals of Firefighting II


    4.5 credits
    This course provides information and skills needed to meet the performance objectives in NFPA 1001, Standard for Fire Fighter Professional Qualifications, Fire Fighter II.

    Fees
    Testing Charge: $50.00





  
  • FIR 156 - Fundamentals of Firefighting III


    3 credits
    This course provides information and skills needed to meet selected fire-related performance objectives in:

    NFPA 1002: Standard for Fire Apparatus Driver/Operator Professional Qualifications, 2017 Edition

    NFPA 1021: Standard for Fire Officer Professional Qualifications, 2014 Edition.

  
  • FIR 159 - Fundamentals of Firefighting IV


    3 credits
    This course provides information, skills, and fireground opportunities to further improve performance of the skills learned in Fundamentals I, II, and III.  The emphasis is now on leading a firefighting crew, and working synergistically to become safe and efficient.  Firefighter self-rescue and rapid intervention crew operations are also emphasized.

  
  • FIR 161 - Mathematics and Problem Solving for Firefighters


    3 credits
    Firefighters depend upon their mathematical skills to do their job effectively.  Throughout the country, most engine companies are dispatched to more medical emergencies that to fires.  Modern firefighters have become more involved in hazardous materials incidents where they must use their math skills to calculate the area and volume of hazardous material spills.  As they advance up the career ladder, they are continually called upon to use their mathematical skills in time management, budgetary considerations, fire company run statistics, and drug calculations.  Union leaders use their math skills in an effort to compete with their counterparts in management.  This class serves as both a review of basic mathematical concepts for entry-level firefighters, and as a foundation for fire flow and water supply calculations.

  
  • FIR 170 - Fundamentals of Firefighting I


    6 credits
    This course provides information and skills needed to meet the fire-related performance objectives in NFPA 1001, Standard for Fire Fighter Professional Qualifications, Fire Fighter I

    Fees
    Testing Charge/Course Materials: $400.00





  
  • FIR 180 - Chemistry of Hazardous Materials


    3 credits
    This course provides basic chemistry relating to the categories of hazardous materials, including recognition, identification, reactivity, and health hazards encountered by emergency services.

  
  • FIR 200 - Occupational Safety/Health in Emerg Serv


    3 credits
    This course introduces the basic concepts of occupational health and safety as it relates to emergency service organizations. Topics include risk evaluation and control procedures for fire stations, training sites, emergency vehicles, and emergency situations involving fire, EMS, hazardous materials, and technical rescue. Upon completion of this course, students should be able to establish and manage a safety program in an emergency service organization.

  
  • FIR 213 - Principles of Emergency Services


    3 credits
    This course provides an overview to fire protection; career opportunities in fire protection and related fields; philosophy and history of fire protection/ service; fire loss analysis; organization and function of public and private fire protection services; fire departments as part of local government; laws and regulations affecting the fire service; fire service nomenclature; specific fire protection functions; basic fire chemistry and physics; introduction to fire protection systems; introduction to fire strategy and tactics.

  
  • FIR 214 - Legal Aspects of Emergency Services


    3 credits
    This course introduces the Federal, State, and local laws that regulate emergency services, national standards influencing emergency services, standard of care, tort, liability, and a review of relevant court cases.

  
  • FIR 221 - Fire Prevention


    3 credits
    This course provides fundamental information regarding the history and philosophy of fire prevention, organization and operation of a fire prevention bureau, use of fire codes, identification and correction of fire hazards, and the relationships of fire prevention with built-in fire protection systems, fire investigation, and fire and life-safety education.

  
  • FIR 226 - Fire Administration I


    3 credits
    This course introduces the student to the organization and management of a fire department and the relationship of government agencies to the fire service. Emphasis on fire service leadership from the perspective of the company officer.

  
  • FIR 235 - Fire Investigation I


    3 credits
    This course is intended to provide the student with the fundamentals and technical knowledge needed for proper fire scene interpretations, including recognizing and conducting origin and cause, preservation of evidence and documentation, scene security, motives of the firesetter, and types of fire causes.

    Prerequisites
    FIR 127 , FIR 213 , FIR 221 , FIR 124 , FIR 200 

  
  • FIR 236 - Fire Investigation II


    3 credits
    This course is intended to provide the student with advance technical knowledge on rule of law, fire scene analysis, fire behavior, evidence collection and preservation, scene documentation, case preparation and testifying.

    Prerequisites
    FIR 235 

  
  • FIR 400 - Fire & Emergency Svcs Safety & Survival


    3 credits
    This course introduces the basic principles and history related to the national firefighter life safety initiatives, focusing on the need for cultural and behavior change throughout the emergency services.


Foreign Language - Spanish

  
  • FLS 141 - Elementary Spanish I


    4 credits
    This is a beginning course in Spanish. Attention is given to the essentials of the structure, culture, and vocabulary using different resources in structural manner. Class sessions incorporate short, authentic texts in Spanish, audiovisual materials, and film. Cultural topics of the Spanish-speaking world (traditions, art, literature, music) are included. This class is for transfer credit. This class will help the student to be prepared for a diverse work force as well.

    Fees
    None





  
  • FLS 142 - Elementary Spanish II


    4 credits
    This is a continuation of FLS 141 - Elementary Spanish I  . Further attention is given to the essentials of the structure and vocabulary using different resources in structural manner in the Spanish language. Class sessions incorporate short, authentic texts in Spanish, audiovisual materials, and film. Cultural topics of the Spanish-speaking world (traditions, art, literature, music) are included. This class is for transfer credit. This class will help the student to be prepared for a diverse work force as well.

    Prerequisites

    Pre-requisites and/or Co-requisites: FLS 141 - Elementary Spanish I  or 1 year of high school Spanish or comparable experience.

    Fees
    None





  
  • FLS 241 - Intermediate Spanish I


    4 credits
    This course reviews the basic elements of the Spanish language. There is intensive practice in oral and listening comprehension by using different resources in structural manner. Authentic Spanish language texts, films, and videos serve as the basis for the functional study of grammar and the acquisition of a broader vocabulary. Cultural topics are presented throughout the term. This class is for transfer credit. This class will help the student to be prepared for a diverse work force as well.

    Prerequisites
    FLS 142 - Elementary Spanish II  or 2 years of high school Spanish or its equivalent.

    Fees
    None





  
  • FLS 242 - Intermediate Spanish II


    4 credits
    This course reviews the basic elements of the Spanish language. There is intensive practice in oral and listening comprehension by using different resources in structural manner. Authentic Spanish language texts, films, and videos serve as the basis for the functional study of grammar and the acquisition of a broader vocabulary. Cultural topics are presented throughout the term. This class is for transfer credit. This class will help the student to be prepared for a diverse work force as well.

    Prerequisites
    FLS 241 - Intermediate Spanish I  or 3 years of high school Spanish or its equivalent.

    Fees
    None





  
  • FLS 927 - Honors Study


    1-3 credits
    In this course, the student designs and completes a project of personal interest. The student will work closely with a faculty member who will act as a mentor and provide expertise throughout the semester. Upon project’s completion, results will be shared with community of peers and faculty.

    Prerequisites/Corequisites
    SDV 230 - Introduction to Honors  



    Fees
    None





  
  • FLS 948 - Special Projects


    1-4 credits
    This course is open to students showing satisfactory preparation in a particular area of interest. Involves individual topic, conferences and preparation of reports. Designed to meet the needs of students wishing to study a selected topic in depth. Permission of the instructor with whom the student wishes to work is required.

    Fees
    None





  
  • FLS 949 - Special Topics


    1-4 credits
    This course, offered usually on a limited basis only, provides an in-depth study on a topic of general interest pertaining to this department in the Spanish language.

    Fees
    None






Geography

  
  • GEO 121 - World Regional Geography


    3 credits
    This introductory course in world geography acquaints the student with spatial relationships that exist between people, their culture, their environment, and places on earth.

    Fees
    None





  
  • GEO 927 - Honors Study


    1-3 credits
    In this course, the student designs and completes a project of personal interest. The student will work closely with a faculty member who will act as a mentor and provide expertise throughout the semester. Upon project’s completion, results will be shared with community of peers and faculty.

    Prerequisites/Corequisites
    SDV 230 - Introduction to Honors  



    Fees
    None






Graphic Communications

  
  • GRA 102 - Graphic Design Seminar


    2 credits
    Students will utilize critical thinking skills in the discovery and implementation of graphic design. Students will compare and contrast both inside and outside pieces of design work and analyze the concepts used.

  
  • GRA 107 - Introduction to Graphics Technology


    3 credits
    Students will develop an understanding of the issues involved in the many facets of digital graphic industries. Students will evaluate what resolution to use when scanning artwork, manipulating images and displaying artwork to different electronic and printed media. Students will also become familiar with the language and terms commonly used in graphics and associated fields.

  
  • GRA 111 - Vector Graphic I


    2 credits
    Students will build a working knowledge of Adobe Illustrator, the industry-standard, vector-based graphics software used by millions of designers and artists around the world to create everything from logos, icons, book illustrations, product packaging, billboards, to web and mobile graphics. Students will learn Illustrator’s basic tools, how to create vector paths and bring them to life through the application of strokes and fills. On the creative side, students will learn how to use gradients, and use effects to make Illustrations more imaginative, attractive, and artistic. Students will create projects as they move along which reinforce their working knowledge of Illustrator. Students will be expected to manage deadlines and deliver quality work on time. Personal responsibility in meeting deadlines is essential in any professional graphic designer or web designer.

    Fees
    Course Materials: $25.00





  
  • GRA 115 - Vector Graphic II


    2 credits
    Students will build on their basic Illustrator skills to gain a more thorough working knowledge of Adobe Illustrator’s advanced features. Students will create illustrations and designs utilizing advanced features such as filters, blends, gradients, gradient meshes, transparency, textures, and 3D effects. The course explores design work created by professionals who demonstrate advanced skills in Illustrator. Through analysis and dissection of third-party work, students will gain a deeper understanding of how they can use similar techniques to create their own original designs. Project management skills and an ability to meet deadlines are an expectation as a professional designer, and are an expectation in this course as well.

    Prerequisites
    GRA 111 - Vector Graphic I 

    Fees
    Course Materials: $25.00





  
  • GRA 158 - Web Multimedia


    3 credits
    Adobe Premiere is a digital video application used to create high quality videos for CD or web application. In this course you will learn to import video into Premiere and edit it to create short digital videos. Learn to add transitions, sound and text to your video.

  
  • GRA 166 - Web Animations


    3 credits
    Macromedia Flash is the leading tool for designing vector graphics and interactive multimedia for the Web. In this hands-on course, students will become skilled at the basics of drawing, tweening, and animating vector graphics. Become competent in creating rich web-user experiences such as user interfaces, navigation systems and complete websites that include images, text, animations, sound, and video.

  
  • GRA 176 - Layout Design I


    3 credits
    This course introduces students to Adobe InDesign. InDesign is the industry-leading layout and page design software for print and digital media. Create beautiful, typography heavy, graphic design pieces. InDesign has everything you need to create and publish books, print and digital magazines, eBooks, posters, interactive PDFs, and more. Students learn how to create and format documents, format type, import images, use styles, create vector shapes, work with color, and create swatches. Students learn typographic and publishing techniques, basic design principles, and how to apply spot and process color. Students will examine, troubleshoot, and package digital files for output. Students will design projects as they move along, reinforcing their working knowledge of InDesign. Students will be expected to manage deadlines and deliver quality work on time. Personal responsibility in meeting deadlines is essential in any professional graphic designer or web designer.

  
  • GRA 177 - Layout Design II


    3 credits
    Students work on advanced layout projects using Adobe InDesign. Emphasis is on working with multipage page documents, using layers, creating interactive pdf files, and exploring e-pubs. Students will explore advanced techniques in creating effective communication pieces for a variety of print documents. Project management skills and an ability to meet deadlines are an expectation as a professional designer, and are an expectation in this course as well. Students may have the opportunity to take on projects from the community. Through this you will also gain experience in meeting with clients, and managing client expectations.

    Prerequisites
    GRA 176 - Layout Design I 

  
  • GRA 949 - Graphics Tech Special Topics


    1 credits
    This course, usually offered on a limited basis only, provides an in-depth study on a topic of general interest pertaining to this department.


Health Care Administration

  
  • HCA 151 - Oveview of Health Care


    3 credits
    This course will explore the career field as it relates to health care. Items covered in class will include identifying components of the health care system in the U.S., quality, size, scope, and business functions of health care. The student is introduced to different sectors of health care. This course helps students build confidence in their critical thinking skills while effectively expressing themselves.

  
  • HCA 153 - Career Opportunities in Health Care


    3 credits
    This course allows the student the opportunity to explore the professional opportunities related to health care. Students who complete this course will be able to identify leadership styles and skills, human resource issues, recruitment strategies, compensation practices, and various health care professions. Students will learn personal responsibility while exploring career opportunities and practicing to meet or exceed stated expectations over time consistently.

  
  • HCA 155 - Technology and Health Care


    3 credits
    This course will examine the informational technology used in health care. Students will be able to define the implications, efficiency and effectiveness of technology, and identify the evolution of technology. Past, current and future issues relating to technology will be discussed.

  
  • HCA 157 - Health Care and Economics


    3 credits
    This course provides students an overview of economics and how it affects health care. Items such as financing systems, products, and the costs associated with health care will be examined. Students will practice critical thinking skills as they dissect a multitude of incoming information, sorting the pertinent from the irrelevant to analyze, evaluate, synthesize, or apply the data to a defendable conclusion.

  
  • HCA 159 - Financial Matters in Health Care


    3 credits
    This course provides students with the general principles of the financial aspects of the health care professionals. Students will be able to define financial terminology, understand budgeting and cost analysis, payment methods for services and understand the responsibilities of financial management. Current issues of building a budget will be examined.

  
  • HCA 161 - Legal Issues in Health Care


    3 credits
    This course will discuss the legal and ethical issues dealing with health care. The course intends to clarify the legal problems that might approach health care professionals. Students will be able to define negligence, malpractice, and understand the importance of confidentiality. Students will practice effective communication as they explore complex information, thoughts, feelings, attitudes, and beliefs.


Hospitality, Culinary Arts & Mg

  
  • HCM 108 - Food Safety and Sanitation


    3 credits
    This course addresses the responsibility of a food service worker/hospitality employee and the Safety and Sanitation knowledge required in the food and hospitality industry. Students will learn how to identify unsafe conditions and know a variety of ways to correct or prevent them in the workplace. They will also take a written national exam which will give them a ServSafe Manager certificate which is recognized across all 50 states.

    Fees
    Testing Charge: $45.00





  
  • HCM 128 - Basic Baking and Lab


    2 credits
    Students will gain knowledge of the basic skills to work in a professional bakery or restaurant. They will learn how to use equipment, proper mixing methods, formulas, and techniques to produce formulas of baking.

    Fees
    Course Materials: $25.00





  
  • HCM 129 - Advanced Baking and Lab


    2 credits
    Students will learn how to bake more modern breads, muffins, cookies, scones, biscotti, cupcakes, cakes and more for the professional bakery and or restaurant.

    Prerequisites
    HCM 128  

    Fees
    Course Materials: $25.00





  
  • HCM 131 - Basic Pastry and Lab


    2 credits
    Students will gain knowledge of basic pastry by learning modern techniques in pastry doughs and fillings to be able to prepare the formulas for the professional bakery and restaurants.

    Fees
    Course Materials: $25.00





  
  • HCM 132 - Advanced Pastry and Lab


    2 credits
    Students will build on their knowledge of basic pastry by learning modern techniques in pastry doughs and fillings to be able to prepare the formulas for the professional bakery and restaurants.

    Prerequisites
    HCM 131  

    Fees
    Course Materials: $25.00





  
  • HCM 143 - Food Preparation 1


    3 credits
    Introduces the student to the scientific principles used in food preparation. Involves preparation procedures and techniques to be used with fruits, vegetables, starch products, cheese, eggs, meat, poultry, and fish. Establishes criteria needed to produce a standard product.

    Recommended(s)
    Recommended Prerequisite(s) or HCM 144 

  
  • HCM 144 - Food Preparation Lab 1


    3 credits
    Preparation of small servings of salads, starch, cheese, egg, meat, poultry and fish products using the techniques studied in lecture. Oral and written evaluation of each product.

    Recommended(s)
    Recommended Prerequisite(s) or HCM 143 

  
  • HCM 148 - Food Fundamentals


    3 credits
    This course offers a broad introduction to the quality, appearance, cost, and types of food that are available. Students will learn about the variety of farming techniques used around the world to produce food products. They will be challenged to form opinions on the variety of sometimes controversial topics that affect the food and hospitality industry. They will also learn why it is important to value food more as they learn about food deprived parts of the world and what some people are doing to help create change. There will also be elements of basic nutrition and other key topics which will be focused on to prepare them for a variety of opportunities in the food service industry.

  
  • HCM 157 - Food Preparation 2


    3 credits
    This course will be the next level of the preparation of food, such as meat, poultry, fish and shellfish as well as fruit, vegetables and salad. It will cover all cooking techniques and dish preparations. This course is accompanied by HCM 158 - Food Prep 2 Lab .

    Prerequisites
    HCM 143 , HCM 144 

    Recommended(s)
    Recommended Prerequisite(s) or HCM 158 

  
  • HCM 158 - Food Prep 2 Lab


    3 credits
    This course is a laboratory to coincide with HCM 157 - Food Preparation 2 . The students will gain hands on experience in the preparations of meats, poultry, fish and shellfish as well as fruits, vegetables and salads

    Prerequisites
    HCM 143 , HCM 144 

    Recommended(s)
    Recommended Prerequisite(s) or HCM 157 

  
  • HCM 178 - Int


    4 credits
    Provides experience in the preparation of quality food production and practice in following recipes to prepare a variety of dishes with varying levels of difficulty Introduces various international cuisines and the ingredients and preparation methods used

    Prerequisites
    HCM 157 , HCM 158 

  
  • HCM 179 - Adv Cuisine for Restaurant and Hotel


    4 credits
    This course will provide experience in the preparation of quality food production and practice in following recipes to prepare a variety of dishes with varying levels of difficulty. The students will be introduced to various international cuisines including ingredients and preparation methods.

  
  • HCM 194 - International Breads


    2 credits
    Students will learn how to bake fresh international artisan breads using quality ingredients, and a variety of making and baking techniques. Students will learn to use creativity and a variety of equipment to the fullest. Proper handling and packaging of such breads will be additional skills taught.

    Prerequisites
    HCM 128  

    Fees
    Course Materials: $25.00





  
  • HCM 228 - Culinary Nutrition and Food Science


    3 credits
    This course addresses the relationship between nutrition and health. Students will learn about how to choose healthier food options and also learn about better food preparation techniques that aid in a healthy diet. There will also be a focus on healthy menu planning, recipe modification, and marketing of nutritious menu items. They will learn about how to cater to a vast range of dietary requirements or needs that guests will request for in food service operations.

  
  • HCM 238 - Menu Planning/Kitchen Design


    2 credits
    This course applies the principles of menu planning and layout to the development of menus for a variety of types of facilities and service. The course will also strongly examine the kitchen design, and facility layout.

  
  • HCM 240 - Menu Planning and Design


    2 credits
    This course applies the principles of menu planning and layout to the development of menus for a variety of types of facilities and service. The course will also strongly examine the kitchen design, and facility layout.

  
  • HCM 242 - Event Planning and Customer Service


    2 credits
    This course will cover all aspects of event planning and customer service relating to the restaurant and hospitality fields. Student will engage in a hands on learning experience of dealing with real life customers and planning events such as company parties or weddings.

  
  • HCM 254 - Purchasing for Profit and Loss


    2 credits
    This course teaches the principles and methods of food purchasing with emphasis on specifications and grading of various food products. The course includes financial procedures and controls used in the food service industry.

  
  • HCM 259 - Jams, Jellies, and Preservatives


    2 credits
    This course will provide basic knowledge in the preserving and saucing, fruits, vegetables, and preserves for use in professional kitchens and bakeries.

    Fees
    Course Materials: $25.00





  
  • HCM 263 - International Cuisine


    3 credits
    This course offers the students a greater range of ingredient knowledge with a focus on world cuisine. A variety of countries will be focused on and they will learn about the history, culture, and cooking techniques, as well as traditional dishes which will be showcased on the menu at our restaurant Willow Ridge.

    Fees
    Course Materials: $50.00





  
  • HCM 266 - Culinary Math


    3 credits
    This is a course that develops applications of mathematics necessary in the hospitality field, especially in the area of food trades. Mathematical concepts and techniques that are introduced and developed in pre-algebra are used to interpret, model, and solve a variety of problems relating to the food industry. Topics include dry and liquid measurements, measurements by weight, adjusting and costing recipes, and yield percentage. Student will learn all the key points to focus on when trying to save money and make money in a food service operation. They will learn all about a variety of ways to be better managers of time, money, and product and therefore be prepared to work in a highly professional and cost-effective manner.

  
  • HCM 272 - Garnishing and Finishing Techniques


    2 credits
    This course is designed to illustrate the many and varied ways chefs can improve dishes with professional garnish skills and presentation methods. This course will also provide students training in the qualities of food service professionalism.

    Fees
    None





  
  • HCM 279 - Accounting for Hospitality


    3 credits
    This course will provide a balanced mix of accounting theory and practice, tailored to the special needs of the hospitality service industries. It gives attention to the unique accounting and operating characteristics that are of major concern to managers in the hospitality industry in the new millennium. In simple, straightforward language, this book helps managers in the hospitality industry acquire a basic understanding of financial statements, payroll, office calculators and cost accounting. Current coverage of emerging issues and techniques are covered.

  
  • HCM 285 - Advanced Food Prep


    4 credits
    This course will take the fundamentals learnt in the first year by the student and stretch their ability and talent with a much more diverse and varied mixture of cooking techniques and styles while incorporating modern restaurant skills and methods. There will be more emphasis on utilizing the basic skills to help create a more advanced level of cooking so that the students are ready to perform at the required level of the hospitality industry.  

    Prerequisites
    HCM 294  

    Fees
    Course Materials: $100.00





  
  • HCM 286 - Advanced Food Preparation 2


    4 credits
    This course offers instruction in the more advanced stages of cooking skills, use of equipment, kitchen safety and complex recipes that are designed to take the students to a higher level of knowledge and skills in the kitchen.

    Prerequisites
    HCM 285 Advanced Food Preparation

    Fees
    $100.00





  
  • HCM 291 - Cake Decorating


    2 credits
    This course introduces the basics of how to decorate cakes that look and taste great. The lessons will consist of how to prepare the cakes and decorate with borders, flowers, leafs, stars, and other designs that make the cake look professional. Students will do actual designs and techniques with frosting in each class and will decorate a complete cake in various sessions throughout the class.

    Fees
    Course Materials: $25.00





  
  • HCM 292 - Food Preparation


    3 credits
    This course offers instruction in the fundamentals of basic cooking skills, use of equipment, kitchen safety and basic recipes that are foundations for all culinary learning.

    Fees
    Course Materials: $50.00





  
  • HCM 293 - Advanced Cake Decorating


    2 credits
    Students will learn advanced skills in cake decorating, frostings, sculpting and design. The knowledge will help to make professional cake decorations in flowers, fondant, icings and much more for the modern baker.

    Prerequisites
    HCM 128 , HCM 291  

    Fees
    Course Materials: $25.00





  
  • HCM 294 - Food Preparation 2


    3 credits
    This Course offers instruction in the Fundamentals of basic cooking skills, use of equipment, kitchen safety and basic recipes that are the foundations for all culinary learning.

    Prerequisites
    HCM 292  

    Fees
    Course Materials: $50.00





  
  • HCM 297 - Chocolate Confections


    2 credits
    Students will learn the origins of chocolate and its history. The production of chocolate and chocolate tempering and molding, baking and tasting of chocolate. Students will learn traditional and modern plating and creating of chocolate and candy confections.

    Fees
    Course Materials: $75.00





  
  • HCM 298 - Knife Skills


    2 credits
    This course offers instruction in the proper use of knives and other culinary equipment and allow gradual growth and confidence in ability with the tools of the trade and allow all students to become proficient in this most important of tasks.

    Fees
    Course Materials: $50.00





  
  • HCM 299 - Creative Desserts


    3 credits
    This course will utilize all skills taught throughout the program so that students will create individual or multi portion desserts with a high level of difficulty in presentation and garnish.

    Prerequisites
    HCM 128  

    Fees
    Course Materials: $25.00





  
  • HCM 300 - Beverage Management


    2 credits
    This course will familiarize the student with all aspects of beverage service including wine and alcohol laws. The basic mechanics of beverage preparation, sales and promotion will be covered.

  
  • HCM 305 - Meat and Fish Fabrication


    2 credits
    Designed to help the students grasp the principles of industry techniques when manually prepping proteins for restaurant or hotel menus. A large selection of poultry, meat, and both round and flat fish will be used. They will learn the importance of knowing what to look for when ordering meat, poultry, and seafood for a restaurant. Students will learn about the value in buying in whole fish and large parts of animals which they will then have the skills to fabricate into the traditional and some modern portion shapes and sizes.

    Prerequisites
    HCM 292 , HCM 294  

    Fees
    Course Materials: $50.00





  
  • HCM 313 - International Cuisine 2


    4 credits
    This course offers the students a greater range of ingredient knowledge, taking the fundamentals learnt in the first year and stretching their ability and talent with a much more diverse and varied mixture of cooking techniques and styles while incorporating modern restaurant skills and methods.

    Prerequisites
    HCM 263 International Cuisine

    Fees
    $100.00





  
  • HCM 332 - Hospitality Personnel Management


    2 credits
    This course is designed to provide the students with the human resource qualities that are required in the industry, plus diversity, regulations and legal requirements will be covered. Students will learn how to deal with situations that occur in the field and gain an understanding of the needs of employees and customers.

  
  • HCM 336 - Event Planning & Customer Service 1


    3 credits
    This course will cover all aspects of event planning and customer service relating to the restaurant and hospitality fields. Students will engage in a hands-on learning experience of dealing with real-life customers and planning events. They will learn all about the essential key points that an event planner or manager will need to know in order to perform their job at the highest level.

  
  • HCM 337 - Event Planning and Customer Service 2


    3 credits
    Designed to help the students grasp the principles of event management and planning strategies for all types and sizes of events, as well as provide an education in the art of high end customer service.

  
  • HCM 511 - Food Technology Internship


    3 credits
    This course provides an opportunity to gain practical experience through on-site training at Willow Ridge Golf Course or an instructor approved off-site location. The student will work in all areas of the restaurant facility including front and back of house. A letter grade of C or higher must be earned in this course to satisfy the program graduation requirements.

  
  • HCM 513 - Hospitality Professionalism


    1 credits
    This course will give students hands-on experience working in a restaurant serving the public. Students will have many opportunities to help with the preparation and serving of a variety of menu and event styles. They will be exposed to all the elements of a busy restaurant environment which will prepare them for their future career.

  
  • HCM 518 - Baking Internship


    1 credits
    This course entails a supervised work experience in the major field, which provides the opportunity to make practical application of the knowledge and skills attained. An individualized instructional management plan will determine goals to be accomplished. The internship requires 60 verified work hours.

  
  • HCM 519 - Hospitality Professionalism II


    1 credits
    This course will give the students hands on experience working in a real life restaurant. Students will work in the kitchen as well as in the front of the restaurant serving guests.

    Prerequisites
    HCM 513  

  
  • HCM 592 - Convention Management


    3 credits
    Introduces the principles of convention management, event planning and food service. The students will learn the how, what and when of convention management, as well as being hands on with events and conventions organized in conjunction with the college through menu planning, purchasing, equipment needs and rentals, and food service operations.

  
  • HCM 608 - Intro to Hospitality


    3 credits
    A concise introduction to the many areas of the hospitality industry including foodservice lodging tourism and recreational facilities.

  
  • HCM 609 - Hospitality Management


    3 credits
    This course will give students a concise background into what is required of restaurant, hotel or food service manager, and to prepare them for the many facets and challenges of management and to arm them with all the knowledge they will need when the I need to see the Manager situation arises.

  
  • HCM 613 - Hospitality Marketing and Sales


    3 credits
    This course is designed to provide the students with the importance of marketing in the food service industry. They will learn that all facets of marketing will have a direct affect on the business. The students will gain an understanding of the importance of providing for customer needs which will make the student a better manager.

  
  • HCM 949 - Introduction to Food


    1 credits
    This course, usually offered on a limited basis only, provides an in-depth study on a topic or general interest pertaining to this department


Heating and Air Conditioning

  
  • HCR 102 - Intro to Hvac-R


    3 credits
    An introduction to HVAC systems, with an emphasis on electrical and mechanical fundamentals skills, including AC and DC electricity; electrical power supplies and wiring materials; meter operations; mechanical math and measurement; fasteners; and PVC assembly.

    Fees
    Testing Charge: $25.00





  
  • HCR 104 - Hvac-R Tools and Terminology


    2 credits
    This course will cover the terminology and usage of both hand and power tools used within the HVAC-R industry. A special emphasis will be placed on the proper operation and safety needed when utilizing such tools.

  
  • HCR 135 - Hydronics


    2 credits
    This course will cover installation, servicing, troubleshooting and repair of hydronic heating systems as they relate to residential and commercial heat loss requirements. This will include pumps and zoning equipment.

  
  • HCR 145 - Intro to Heating Systems


    3 credits
    This course covers the essential knowledge and skills of installing, maintaining, servicing, troubleshooting, and repair of various heating systems, including forced air, convection, hydronic, and radiant. Gas LP, Natural gas, and electrical systems will be examined. Emphasis will be placed on gas and electric forced air systems, but heat pumps (air to air and ground source) will be introduced. Hands-on labs will be an extensive part of the course.

  
  • HCR 170 - Refrigeration and Small Appliances


    2 credits
    This course is designed to better the understanding of refrigeration systems while adding troubleshooting and repair of other types of appliances.

  
  • HCR 190 - Electrical for HVAC


    3 credits
    Electrical for HVAC/R teaches students basic electrical safety, electrical theory, circuit schematics and circuit characteristics/symbols as it applies to DC and AC circuits in the HVAC/R industry. Electric motor theories, as well as specific information on HVACR electrical component devices, are covered. This is a combined lecture and lab course with lectures, discussions, and demonstrations in the general area of electrical theory and practice. Greatly emphasizes safety as students are working with actual voltages.

 

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