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Computer Applications |
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CO 156 - Excel (2/2)
Using the computer to electronically manipulate data in a spreadsheet. Practical examples are shown for work, home and education. Topics include sorting, formulas and functions, charts and graphics, wizards, multiple worksheets, lookup tables, macros and database commands. It is recommended but not required that students take CO 101 or BA 145 before taking this course.
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CO 162 - Introduction to Desktop Publishing (2/2)
Desktop publishing is the design, layout, and printing of documents combining text and graphics. This course develops skills necessary for electronic page layout on a personal computer. Students will create and modify newsletters, menus, resumes, advertising and identification packages in a hands-on environment. It is recommended but not required that students take CO 120 before taking this course.
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CO 168 - Flash (2/2)
This two-credit course is hands-on and designed for people with little or no previous experience with animation software. Prior experience with graphics software and art courses would be helpful. Topics to be covered include working with the various tools and objects available in animation software, creating and manipulating multilayered graphics, working with animation frames and tweening, writing scripts to make the graphics interactive and publishing the graphics for use. It is recommended but not required that students take CO 120 before taking this course.
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CO 170 - Introduction to Database Software (2/2)
Learn the essential features of relational database software, why databases are such efficient data storage/retrieval facilities, and the procedures and settings they require to fit different situations. This course serves the needs of database users, not developers. (CO 171 is for developers. Students intending to develop database applications or information systems may take this course or a first course in a programming language to prepare for CO 171 .) It is recommended but not required that students take CO 101 or CO 105 before taking this course. Two hours lecture/lab combination.
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CO 171 - Database Design and Development (3/3)
A Course for Database Programmers interested in design issues and the development process for building data libraries/database management systems. The course strongly emphasizes the design and development of relational databases. It is recommended but not required that students take CO 117 or CO 124 or CO 127 or CO 129 – before taking this course.
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CO 205 - Advanced Windows Operating System (2/2)
An advanced level operating system class in which students explore and practice with the more complex and advanced features of the current version of the Microsoft Windows operating system. Hardware, software and general operating systems concepts are presented as well as practical applications of Windows functions.
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CO 212 - Principles of Information Security (3/3)
Prerequisites: CO 105 or CO 205 – This lecture and hands on course provides a broad review of the field of information security. Topics include history, terminology, key concepts in the field, strategies for managing the security of data and systems. Key ethical hacking and security management techniques will be reviewed.
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CO 217 - Advanced Java Programming (3/3)
Prerequisites: CO 117 – Building on the foundation skills learned in CO 117 , Introduction to Java Programming, this course uses a live code approach to teach the more advanced features of Java Programming. Java programs are used to develop applications for multiple platforms from cell phones and PDAs to the Internet to enterprise servers. The strengths of an Object Oriented Program (OOP) language are reviewed emphasizing examples and projects that provide students with an opportunity to solve real world problems.
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CO 224 - Introduction to Systems Analysis (3/3)
The role of the systems analyst in a dynamic business related computer environment is defined and the key functions of systems analysis are reviewed. These functions include feasibility studies, system design, screen design and layout, disk and tape record layout, input-output specifications and control procedures. It is recommended but not required that students take CO 110 before taking this course.
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CO 225 - Advanced Visual Basic.NET Programming (3/3)
Prerequisites: CO 124 – Students apply and extend knowledge gained in CO 124 to create more comprehensive programs with VISUAL BASIC. Using VISUAL BASIC .NET as a platform, students will learn proper techniques and strategies to develop classic desktop applications, distributed applications, web services, and dynamic Web pages. Three hours lecture/lab combination
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CO 227 - Advanced C++ Programming (3/3)
Prerequisites: CO 127 – Advanced C++ programming will develop student’s ability to understand and develop Object Oriented Programming (OOP) as it applies to C++. We will start by looking at classes (and objects), pointers, inheritance, and polymorphism. Then we will transition slightly to look at the visual C++, and implement some dialog applications. Some additional topics that we might have time for are: templates and Standard Template Library. This class will emphasize Object Oriented Programming and structured programming.
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CO 229 - Advanced C# Programming (3/3)
Prerequisites: CO 129 – Students will learn advanced coding techniques using C#, a language that is designed specifically for programming Microsoft’s .NET Framework. Students will study the features of collections, object-oriented classes, and windows forms. In addition, ADO for database fi le interaction and ASP for web applications will be studied.
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CO 230 - Introduction to Telecommunications (2/2)
The telecommunications field is explored with special emphasis on the personal computer. Concepts include global telecommunication systems, personal computer networking, telecommunications applications, transmission media and telecommunication issues pertinent to the work place. It is recommended but not required that students take CO 101 before taking this course.
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CO 231 - Wide Area Networking (WAN) Theory (3/3)
The main goal of this course is to provide you with a comprehensive understanding WAN networking architecture. You will learn the theory behind WANs, including the OSI Model, Packet Switching Networks, Cell Relay Networks, Routers, WAN Protocols, Network Security, and Wireless Technology used in WANs. The course provides a range of homework and discussions that teach you about theory as well as how to design and internetwork WANs. It is recommended but not required that students take CO 230 or CO 233 before taking this course.
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CO 232 - UNIX/LINUX Systems Administration (2/2)
Students learn how to administer a multi-user UNIX/LINUX computer system. Installing, configuring, and managing the system are incorporated into group handson activities. Students use the procedures to monitor and maintain the system to prevent file corruption and to enhance use of the UNIX/LINUX operating system. It is recommended but not required that students take CO 132 before taking this course.
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CO 233 - Local Area Networking (2/2)
Computer Local Area Networks (LAN) are thoroughly studied. Students learn the different topologies, terminology and theories that pertain to the field of networks. Operating systems briefly discussed include UNIX and Windows servers. Students will study exam objectives for CompTia’s Network+ exam. Hands on experience will be gained by working with networked PCs. It is recommended but not required that students take CO 101 or CO 105 or CO 205 before taking this course.
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CO 235 - Advanced LAN for Windows Server (2/2)
Students will learn to administer a Windows network using the latest network operating system. Topics include Windows server installation and configuration, planning server hardware, and working with Active Directory. Students will learn how to manage accounts, groups, fi les and folders in a Windows server environment. Remote access and VPN technology will be applied to a Windows server. It is recommended but not required that students take CO 233 before taking this course.
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CO 241 - Web Databases (3/3)
Prerequisites: CO 148 – In this advanced course, students will learn to distinguish different types of databases and the software available to create them. They will learn the principles of relational databases, and how databases are connected to the World Wide Web. Students will create both simple and relational databases using industry-standard software, put the database on a Web server, and create the HTML code and scripts to link the database to the Web user.
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CO 246 - Web Server Admin/Security (3/3)
This course prepares students to establish and manage a web server. Issues such as server hardware, middleware, and enterprise applications will be discussed. Using Apache HTTP Server software students will learn how to compile from source code using Knoppix Linux/UNIX. Students will learn how to configure and maintain the web server. Also the control of web resources through Virtual Hosts and Proxies will be covered. Students learn how to identify security risks, how to configure servers to avoid unwanted access, where to find and how to read system log files. Students also configure the server to allow and disallow various types of access, including password protecting directories. It is recommended but not required that students take CO 146 before taking this course.
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CO 247 - Internet Scripting (3/3)
Prerequisites: CO 148 – HTML documents and scripts are designed using the latest editors and programming language. To enhance Internet scripting productivity students program Windows applications using HTML editors and current object-oriented concepts. In a hands on environment students write scripts and HTML files, using forms, columns, input areas, and text display. The scripts include cgi, Java or other current language.
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CO 250 - Three-dimensional Computer Animation (3/3)
Students use 3-D modeling and animation to articulate and communicate ideas and concepts. Students produce a series of fully rendered 3-D animated models in such areas as information video, marketing, facilities walk throughs and preproduction product evaluation. Using 3-D modeling software, students work with timing effects, creation of 3-D objects from a 2-D plane, materials editing, reflection mapping, and other 3-D animation operations. Prior experience using a graphical tool set to create 2-D animation is useful. It is recommended but not required that students take CO 152 before taking this course.
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CO 252 - Advanced Photoshop (3/3)
Prerequisites: CO 152 – This course builds on existing Photoshop skills, follows steps a designer would take to complete real-world projects, and explores the more advanced production techniques including: workflow automation; color manipulation with the Curves adjustment utility; advanced compositing; blending techniques; recognize the differences of CMYK and RGB color models; understand and manipulate resolution for the web and for print; animate gif images for the Web; tricks, techniques, and alternative methods to create eye-catching photos; learn to clone effectively and strategically; advanced techniques to create interesting type; and learn how to use Smart Objects to save time and apply non-destructive transformations and filters. This course is designed for students studying digital graphics communication and wanting to use the latest Photoshop special effects to create professional quality designs and images for students’ portfolios.
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CO 254 - Digital Prepress (3/3)
Prerequisites: CO 120 or CO 122 – This course is designed to familiarize students with multi-color prepress theories and techniques. Students completing the class will have a broad overview of prepress operations which may apply to supervising printing operations, communicating technically with printing vendors or buyers, or designing graphic products. Color theory will be used to prepare multi-color images for reproduction. This course is part of the Multimedia degree curriculum and would also be valuable to those in graphics and internet development programs.
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CO 255 - Oracle Database Administration (3/3)
The Oracle Database Administration course covers administration tasks and understanding of Oracle database architecture. Database manageability, performance, reliability, security, and availability will be covered. Command line utilities and graphical interfaces will be used to manage the database. Students will learn the foundations of Structured Query Language (SQL) and Procedural Language/Structured Query Language (PL/SQL). It is recommended, but not required, that students have some experience with databases or have taken CO 170 or CO 171 before taking this class.
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CO 262 - Advanced Desktop gotPublishing (2/2)
Students prepare publications for commercial printing at a significant time savings using advanced desktop publishing commands. Working with a service bureau, students complete all pre-press tasks in class, including color separations. It is recommended but not required that students take CO 162 before taking this course.
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CO 265 - Computer Servicing I (2/4)
Beginning preparation for A+ exam. Students learn to connect microcomputers to peripheral devices. Topics include microprocessor architecture, operating systems, memory, floppy drives, hard disk drives, peripherals, parallel and serial input/output devices, microcomputer buses, modems, CD ROMs, printers and monitors. Students devote extensive lab time to configuring the microcomputer to several different kinds of input and output devices. CO 265 and EL 265 are the same course; therefore, credit cannot be granted for both courses. Four hours lecture/laboratory combination.
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CO 266 - Computer Servicing II (2/4)
This course is a continuation of CO 265 or EL 265 . It prepares a student for the A+ exam. Students learn to troubleshoot and repair microcomputer systems, including microcomputer software, additional operating systems, basic operation of system components, networks, and printers, troubleshooting techniques and documentation of analysis and repair information. They learn basic operational theories and perform extensive laboratory work including analysis and repair of computers. CO 266 and EL 266 are the same course; therefore, credit cannot be granted for both courses. Four hours lecture/lab combination.
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CO 268 - Advanced Web Design (3/3)
Prerequisites: CO 146 – This course will supplement the skills learned in CO 146 , Fundamentals of Web Design by using a variety of authoring tools, scripts, and commands to enhance a Web site. Topics include a review of design fundamentals and information architecture, the use of html and cascading style sheets (CSS) for layout, style template, and positioning control. Accessibility guidelines and project management techniques are reviewed. The course will use Dreamweaver and will review the applications included in the Adobe Creative Suite.
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CO 279 - Digital Graphics Communication/Prepress Portfolio (3/3)
Prerequisites: Student should be a fourth semester student in the Digital Graphics Communications or Digital Prepress program or departmental approval – This course will focus on building a comprehensive portfolio to be used to present examples of work to transfer institutions or potential employers for students pursuing a degree in Digital Graphics Communications or Digital Prepress. Topics include creating a vision to display work, how to create a professional portfolio in paper and digital format, and how to market work in a professional way.
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Criminal Justice |
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CJ 105 - Introduction to Corrections (3/3)
A study of the history, philosophy, process, and services of community-based corrections, including probation, parole, halfway houses, and other sentencing alternatives. Presentence investigation and sentencing practices are also examined.
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CJ 110 - Introduction to Criminal Justice (3/3)
Survey of agencies composing the criminal justice system: primarily the police, courts, and corrections. Introduction to philosophical and historical backgrounds; development of systems, services, and agencies; analysis of criminal justice programs.
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CJ 111 - Criminology (3/3)
Social-psychological perspective on crime. Historical and current theories of the causes of criminal behavior will be examined. Various crimes such as white collar, violent sex, and victimless crimes will also be studied.
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CJ 115 - Client Growth and Development (3/3)
Examination of the psychological, social, and environmental causes of criminal behavior in juveniles and adults, the impact of psychological, substance abuse, sexual, and medical problems of offenders, and intervention strategies used in institutional and community settings.
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CJ 122 - Spanish for Criminal Justice (3/3)
A practical course designed for Criminal Justice students stressing vocabulary, basic sentence structure and conversational drills. This course will teach students to participate in everyday conversations with Spanish speakers, while at the same time guiding them through various Criminal Justice related activities. This course will also cover various aspects of the Hispanic culture. (Course is appropriate for Law Enforcement, Public Safety, Correction, Parole, Firefighters, and Court officers and students)
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CJ 123 - Spanish for Corrections/Juvenile Services (3/3)
A practical course for Criminal Justice Students focused on Corrections/Youth Services. The course will stress pronunciation of Spanish vocabulary, basic sentence structure and conversational drills. This course will teach students to communicate with Spanish speakers in Criminal Justice related situations.
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CJ 140 - Juvenile Delinquency (3/3)
An examination of the nature, extent and causes of juvenile delinquency. Special attention will be focused on the role of the family and other social institutions in delinquency.
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CJ 145 - Juvenile Corrections (3/3)
A detailed examination of the justice process for juveniles, including an analysis of the structure and function of juvenile court; the role and practice of probation, detention, parole, diversion for child offenders, the nature of juvenile crime, and society’s reaction to it. Recommendations for future juvenile correction programs will be studied.
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CJ 150 - Introduction to Traffic (3/3)
Introduction to the principles and practice of traffic enforcement and control. Detailed examination of Michigan motor vehicle law, driver licensing and driving liability; discussion of traffic problems relating to alcohol and drugs, with practical exercises in the detection of alcohol and drivers.
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CJ 151 - Accident Investigations and OWI laws (2/3)
Prerequisites: CJ 150 – Law Enforcement/Police Academy will learn the principles and practices of traffic crash reporting and investigation. Students will learn how to measure and sketch crash scenes, collect evidence and interview witnesses in the field. Students will learn OWI laws and Standarized Field Sobriety testing. This course includes MCOLES objectives and is open to Police Academy students only.
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CJ 152 - Police Driving Techniques (3/4)
Police Academy students learn the techniques used in police precision and pursuit driving. Observation and monitoring of traffic are explored as well as the stopping of vehicles and the control of occupants. Emphasis on field driving and practice of learned techniques. This course is for Police Academy students. Program enrollment or department consent is required.
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CJ 165 - Police Physical Training (2/4)
Prerequisites: Enrollment in Law Enforcement Certification Program – Introduction to and practice of the techniques of physical fitness necessary in law enforcement. Health, diet, exercise and life span fitness are emphasized. Boxing, swimming and use of the police baton are also explored. Successful scores of the MCOLES obstacle course and physical tests are required to pass this course. Includes MCOLES objectives.
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CJ 166 - Police Defensive Tactics (2/4)
This course is for Police Academy students who will learn techniques of unarmed self-defensive used by law enforcement officers. Students demonstrate proficiency in the MCOLES defensive tactics techniques.
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CJ 167 - Police Tactical Tecniques and Scenario Training (2/2)
This course covers the practical aspects and mechanics of arrest and search. Students must demonstrate police tactical techniques and application of subject control. Scenario training will be conducted in conjunction with skills learned through out the academy. Course includes MCOLES objectives and is open to Police Academy students only.
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CJ 175 - Firearms (3/6)
This course will introduce Police Academy students to lethal police weaponry and the policies, tactics and liabilities of their use. Students perform practical exercises using the police revolver and are required to qualify with weapons on a police range. This course is open to Police Academy students only.
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CJ 216 - Client Relations in Corrections (3/3)
An examination of the social and psychological formation of attitudes, their cultural influences, and impact on minority perceptions. Discriminatory implications and professional responses in corrections will also be considered.
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CJ 221 - Correctional Institutions (3/3)
A study of state and federal prisons and jails, including their history, purpose, treatment/punishment effects, organizational structure, and security requirements. Effects of incarceration on the inmate and society, capital punishment and the role of the correctional officer are also scrutinized.
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CJ 234 - Constitutional Law (3/3)
This course surveys important aspects of the United States Constitution, with an emphasis on the protection of civil liberties and civil rights. Topics will include the freedoms protected under the Constitution for the public at large, as well as specific protections of the rights of the accused.
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CJ 235 - Criminal Law (3/3)
Study of the historical sources, development, elements and limitations of substantive criminal law. Introduction to constitutional, criminal, civil, juvenile, and evidence law and their applications in the court system and society.
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CJ 236 - Procedural Law (3/3)
Introduction to the rules, laws, and procedures governing arrest, admissions, confessions, search, and seizure. Testimony, case critique, warrant request and preparation are examined in detail.
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CJ 237 - Legal Issues in Corrections (3/3)
An introduction to the laws and procedures regarding Federal and State constitutional rights, criminal case processing, court organization, and prisoner rights.
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CJ 241 - Criminal Investigation 1 (3/3)
Students learn the investigative techniques associated with criminal offenses. Practical procedures involved in interrogation, arrest, and searches are studied. Police report writing as well as radio and telephone communication are learned.
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CJ 242 - Criminal Investigation 2 (3/3)
Prerequisites: CJ 241 – Students will be introduced to the science of criminal investigation. They will become familiar with the examination of scientific methods used in the search, collection, and processing of crime scene data. Practical exercises in fingerprinting and crime scene investigation, recording and sketching the scene are also performed. Specific kinds of crimes such as homicide, auto theft, sexual assault, child abuse/neglect, narcotics, prisoner care and treatment, and suspect identification processes will be explored.
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CJ 243 - Methods of Interviewing (3/3)
An introduction to the techniques of interviewing for use in obtaining information, diagnosis, counseling, and job seeking with special emphasis for law enforcement and corrections personnel. Class includes role playing and group discussion.
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CJ 245 - Substance Abuse (3/3)
A study of the causes of drug abuse as well as the current social, legal, and treatment responses to the problem. Psychological and physiological effects of all classes of drugs, including marijuana, hallucinogens, stimulants, narcotics, depressants, inhalants, and over the counter and prescription medication will be studied in detail.
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CJ 246 - Alcohol Use and Abuse (3/3)
An analysis of current trends and historical patterns of alcohol use, including the examination of physiological effects, legal, societal, and family impact, as well as treatment and prevention strategies.
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CJ 253 - Patrol Operations 1 (3/3)
Students learn police policy, laws pertaining to civil rights and human relations, interpersonal skills and cultural diversity issues required in law enforcement. The mastery of this content is required for Michigan Commission of Law Enforcement Standards (MCOLES) certification. A continuation of this course is CJ 257 .
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CJ 255 - Advanced First Aid (3/3)
Students learn the principles and techniques of emergency fi rst aid, cardiopulmonary resuscitation, and the extrication and transportation of injured persons. Emphasis is on practical applications of learned skills. Students who successfully complete this course will receive American Red Cross Emergency Response Card.
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CJ 257 - Patrol Operations 2 (3/3)
Students learn types of police patrol, preparation for patrol area checks, how to deal with juvenile offenders, civil disorder, domestic violence, tactical operations; how to handle hazardous materials and explosive devices. The mastery of this content is required for Michigan Commission of Law Enforcement Standards (MCOLES) certification. This course is a continuation of CJ 253 .
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CJ 259 - Report Writing for Criminal Justice (2/2)
This course provides skill development and instruction in criminal justice writing. Students will learn how to use field notes, computer generated reports, narrative reports, case summaries, and professional correspondence. This course is for Criminal Justice majors. Program enrollment or department consent is required
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CJ 270 - Issues in Corrections (3/3)
Students will study current events, issues and changes in the Adult and Juvenile Court and Corrections Systems. Topics will include the criminal justice system integration, courtroom testimony, domestic violence, female criminal behavior, child abuse, funding issues, psychodynamic intervention, ethical responsibility and cultural awareness.
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CJ 275 - Addiction Treatment with Diverse Populations (3/3)
Prerequisites: CJ 243 , CJ 245 , and CJ 246 or permission of the instructor – This course provides a review of the legal, ethical, and professional responsibility required for addiction treatment. The course will include an examination of the special needs, issues, and interventions for diverse populations with chemical dependency issues, including an overview of counseling models and the design of culturally sensitive intervention strategies.
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CJ 281 - Law Enforcement Internship 1 (3/3)
Prerequisites: Student must be a Law Enforcement major – The course provides a structured and extended off-campus experience in a supervised setting for Criminal Justice Majors. Students work within a variety of professional settings that are related to their major and future career interests. Students are required to spend a minimum of 90 clock hours at their internship site.
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CJ 282 - Law Enforcement Internship 2 (3/3)
Prerequisites: Student must be a Law Enforcement major – This course is a continuation of CJ 281 . The course provides a structured and extended off-campus experience in a supervised setting for Criminal Justice Majors. Students work within a variety of professional settings that are related to their major and future career interests. In addition to the requirements of CJ 281 students will be required to complete a 10 hour service learning component. Students are required to spend a minimum of 90 clock hours at their internship site.
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CJ 285 - Corrections Internship 1 (3/3)
Prerequisites: Student must be a Corrections major – The course provides a structured and extended off-campus experience in a supervised setting for Criminal Justice Majors. Students work within a variety of professional settings that are related to their major and future career interests. Students are required to spend a minimum of 90 clock hours at their internship site.
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CJ 286 - Corrections Internship 2 (3/3)
Prerequisites: Student must be a Corrections major – This course is a continuation of CJ 285 . The course provides a structured and extended off-campus experience in a supervised setting for Criminal Justice Majors. Students work within a variety of professional settings that are related to their major and future career interests. In addition to the requirements of CJ 285 students will be required to complete a 10 hour service learning component. Students are required to spend a minimum of 90 clock hours at their internship site.
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CJ 287 - Juvenile Services Internship (3/3)
Prerequisites: Department consent required – The course provides a structured and extended off-campus experience in a supervised setting for Juvenile Services Majors. Students work within a variety of professional settings that are related to their major and future career interests. Students are required to spend a minimum of 90 clock hours at their internship site.
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Culinary Arts |
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CA 102 - Introduction to the Hospitality Industry (2/2)
An overview of the hospitality industry as observed through fi eld trips, speakers, and lectures. Management and chef positions in hotels, motels, health care facilities, clubs, restaurants, institutions, industrial plants, and resorts are investigated and studied.
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CA 104 - Bakery (5/12.50)
An introduction to the principles of professional baking. This course covers the preparation of yeast dough products, quick breads, doughnuts, layered dough, simple pastries, pies, cookies and basic dessert sauces.
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CA 105 - Culinary Arts Skill Development (5/12.50)
Provides students with fundamental skills in quantity food preparation. Lectures cover cooking theory and principles, basic menu math and kitchen safety. Hands-on kitchen laboratory introduces the student to knife skills, basic cookery methods, stocks, sauces, soups, vegetable preparation, meat preparation, fish preparation, alternative proteins and breakfast cookery.
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CA 111 - Restaurant Sanitation and Safety (2/2)
Principles of sanitation, characteristics and causes of food-borne illness; measures to prevent unsanitary conditions and food-borne illness are stressed. Includes kitchen safety and fire prevention. Course completion involves the National Food Service Industry and the Michigan Sanitation Training examinations.
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CA 112 - Menu Planning and Nutrition (3/3)
Students plan menus for different types of commercial and institutional food service operations, and study layout and design of the printed menu for a restaurant of his/her choice. Basic nutrition for various age groups is presented. The student writes a low-calorie lunch, reads magazines and newspapers to detect food faddism, and learns to interpret food and food supplement nutrition.
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CA 114 - Food Production (5/12.50)
Prerequisites: CA 105 – Students learn principles, procedures, and standards of quantity and institutional-style cooking. Students prepare entrees, soups, salads, sandwiches, and vegetables for the College’s public restaurant, The Heritage. The proper use of tools and equipment is emphasized.
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CA 115 - Table Service (5/12.50)
Prerequisites: A minimum grade of C- required in – Restricted to program codes CA 151 (Culinary Arts) and 155 (Culinary Management) only – Principles of American table service are studied and practiced in the College’s public restaurant, The Heritage; includes dining room management, customer relations, and an exploratory introduction to several other types of table service. High school equivalent math and reading recommended.
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CA 121 - Culinary Competition (2/3)
Prerequisites: A minimum grade of C- required in CA 104 and CA 105 – Culinary Competition CA 121 is designed for the first year culinary arts and culinary management students who have already taken CA 105 and CA 104 . This elective class allows the students to explore the world of culinary competitions. This course covers time management, organizational skills, teamwork, accountability, and the commitment to learning new and innovative culinary technique. The course includes hot and cold food competition with an emphasis on competing at national and international competitions.
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CA 124 - Retail Baking (5/12.50)
A laboratory based course featuring production techniques unique to the fast growing in-store deli/bakery industry. Frozen breads, rolls, cookies, Scoop’n Bake muffi ns, and scratch bag products particular to the retail bakeshop environment will be demonstrated. Point of sale and display merchandising are highlighted. Course will also include training in sales technique, inventory control, loss prevention and equipment cleaning and maintenance.
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CA 135 - Cake Decorating Basics (2/2)
A hands-on study in decorating and finoshing techniques for baked products with specific instruction on buttercream borders, flowers, flower sprays, writing styles, garland, figure piping and string work. Exposure to the industry uses of image transferring machines and air brushing will be given. Instruction will also be given in the production of icing and filling layer cakes and sheet cakes. Exposure to the industry’s current accessories, novelties, tools, equipment and packaging will be provided.
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CA 136 - Advanced Cake Decorating (2/2)
Prerequisites: CA 135 or permission of the instructor – Using basic skills already acquired, this course will be a continuation of a hands-on study in the application of buttercream with specific instruction in border variety and color accents in corporating three or more different flowers in a visually appealing spray. Various flower spray formations, enhancement of current writing skills in regard to message placement, size, flair, creativity, efficiency in the use of image transferring machines and air brushing color application will be taught. Instruction will also be provided in the production and assembly of specialty theme cakes and a two-tier traditional wedding cake.
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CA 137 - Wedding Cake Design (2/2)
Prerequisites: CA 135 and CA 136 or permission of the instructor – A hands-on study in the production of three different wedding cake themes - Traditional, Country and Victorian - with specific instruction in theme creation by the use of buttercreme flowers, hearts, lace, ruffles, borders, lattice and string work. Exposure to the industry’s various tier separators, fountains and stands, wedding accessories and novelties will be studied. Instruction will be provided in utilizing strategies for planning, ordering, preparing, storing, assembling and safe transportation of a wedding cake.
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CA 138 - Gum Paste, Rolled Fondant and Royal Icing (2/2)
Prerequisites: CA 135 and CA 136 or permission of the instructor – Recommended: A hands-on introduction to current cake finoshing techniques using the decorating media of gum paste and rolled fondant. The student will establish familiarity with the tools and equipment particular to this skilled environment. Production of royal icing centerpieces and rolled fondant cakes will be required. Instruction in the creation of fl oral centerpieces with the use of natural and artificial materials, along with the use of the airbrush for color accents will be explored. Accent techniques such as overpiping, brush embroidery, filigree, painting, crimping and embossing will be introduced.
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CA 140 - Hospitality Forms and Formulas (4/4)
A course to introduce the forms and formulas specifi c to the hospitality industry. Topics include dry/liquid units of measure, metric measures, recipe costing and pricing, Butcher’s Yield Tests, Baker’s Percentages, recipe conversion, budgets, ledgers, and breakeven analysis. Students will use forms and formulas similar to those used in managing food service operations.
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CA 141 - Spanish for the Hospitality Industry (3/3)
A practical course for non-Spanish speaking hospitality students stressing vocabulary, basic sentence structure and conversational drills. This course will teach the students to participate in everyday conversations with Spanish speakers while at the same time guiding them through hospitality industry practices.
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CA 151 - Introduction to Wine (2/2)
Familiarizes students with selected wines of France, Germany, Italy, and the United States, emphasizing those served in public dining establishments; includes history, label interpretation, wine laws, vocabulary, processing methods, demonstrations of proper service and decanting, and tastings of imported and domestic wines.
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CA 160 - Ice Carving Basics (2/2)
The student will be introduced to the basics of ice carving. This course will include the safety procedures involved in ice carving, the tools and equipment used in making and carving ice and the basic skills needed to carve ice. Upon completion the student will be able to carve an identifiable carving using one standard block of ice.
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CA 180 - Cooperative Education in Culinary Arts (3/3)
Prerequisites: CA 104, 105, or 124 and prior written approval of Co-op Coordinator – Students participate in a hospitality related cooperative program of work and learning activities involving employers and departmental instructional staff. Students work a minimum of 240 hours under supervision at approved employment locations. Performance is monitored by the instructional staff and the student’s work location supervisor.
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CA 200 - Hospitality Management (3/3)
A study of specific duties, knowledge, and skills required of managers in the hospitality industry; fundamentals of management planning, organizing, staffing, direction, and control.
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CA 201 - Food Service Cost Controls and Financial Analysis (3/3)
Prerequisites: CA 140 Hospitality Forms and Formulas – Students learn to construct a food-service profit and loss statement, line by line, and the cost control practices associated with each line. The relationships among sales, costs, and profits are emphasized. The student will learn how to calculate and use the breakeven analysis and cash flow analysis as they apply to the food-service industry. An understanding of how to properly forecast sales and budget costs in the food-service industry is provided.
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CA 204 - Pastry (5/12.50)
Prerequisites: CA 104 – Hands-on pastry class designed to provide the students with modern and classical dessert making techniques. The art of making ice cream and sorbet, candies and chocolate decorations, tortes and fancy pastries, sugar work and centerpiece decorations, are among the many facets of pastry art explored and taught in this course. This course is designed to provide the students with practical bakery skills for restaurant, wholesale or retail bakeshop.
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CA 205 - Banquet and Catering (5/12.50)
Prerequisites: A minimum grade of C- is required in CA 105 plus CA 114 or CA 115 – For students in the Culinary Arts or Culinary Management programs. Students learn the practical skills of buffet catering and banquet organization, by service in off- and on-premise catering operations. Emphasis on organization, preparation, service and meal experience will be covered. Techniques in charcuterie and cold food decoration as well as ice carving are studied.
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CA 209 - Principles of Food Preparation (3/3)
A lecture/demonstration class emphasizing the principles involved with the preparation of food. Students learn to recognize standard products and understand how products are affected by different preparation methods.
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CA 212 - Food Purchasing (2/2)
The purchasing practices and controls that help to insure profit for a foodservice operation are introduced. Foods are tasted to teach correct product specification. Products include cheese, leafy greens, canned fruits, vegetables and convenience foods.
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CA 224 - Bakery/Deli Operations (5/12.50)
Students develop management and operational skills in hands-on training centers using a systems approach. Skills developed include food, beverage and labor cost controls, scheduling, cash control, inventory management, training methods, communication, computer aided management, and equipment maintenance necessary to plan, manage and evaluate retail deli, banquet and restaurant operations. Students receive training in food preparation and service for retail and banquet operations.
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CA 234 - Hospitality Marketing (3/3)
Students learn the principles of marketing as applied in today’s hotel-motel and restaurant industry. The student will learn how to do product and market analysis, how to develop marketing plan, sales promotion and advertising methods, public relations and marketing management. as it relates to the hospitality industry.
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CA 235 - Beverage Management (2/2)
Introduces the methods for identification, management and control of beverages used in the hospitality industry. The course will include lectures and tastings of the actual products. Topics will include wine production, grape varieties, production areas, label interpretation, wine laws, service methods, and controls. Nonalcoholic beverages will be discussed; topics include coffee and tea production, identification and service as well as soft drinks.
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CA 238 - Computer Applications in Food Service (2/2)
Prerequisites: CO 101 or permission of the instructor – A lecture/demonstration course designed to familiarize students with specific applications of computer programs for use in food-service operations. Students receive hands-on instruction and complete assignments using selected software programs.
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CA 244 - Advanced Food Production (5/12.50)
Prerequisites: A minimum grade of C- required in CA 104 (or CA 105 or CA 124 , or combo) – Designed for second year culinary arts and culinary management students. Students learn classical food preparation by preparing meats, game, stocks, soups and sauces. In addition, students further develop their skills in garde manger and world cuisines. They learn to prepare foods “a la minute”. Other areas covered include the preparation of foods for different dietary needs, recipe writing and understanding. High School equivalent math and reading skills.
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CA 245 - Advanced Table Service (5/12.50)
Prerequisites: A minimum grade of C- required in CA 115 – Students learn dining room restaurant function including a `la cart service, French tableside including starters, entrees, desserts and/or coffees, dining room management, wine service, and menu merchandising. Emphasis is given to all elements of guest service and employability skills as advanced students serve dinner to guests in The Heritage Restaurant. This course also includes lectures and tastings covering wines and responsible alcohol service. The National Restaurant Association ServSafe program is utilized and students are required to earn their national ServSafe certification in responsible alcohol training.
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CA 250 - Nutrition (3/3)
This course offers a comprehensive review of foods, nutrients and nutrition. Major nutrient classes: carbohydrates, fats, protein, vitamins, minerals and water will be investigated. The relationship of foods and nutrients to areas of current interest including diet and disease (diabetes, high blood pressure, heart disease and cancer, etc.), weight control, diet and exercise, dietary from pregnancy through older adulthood will be discussed. Current dietary recommendations including the Food Guide Pyramid, U.S. Dietary Guidelines and Recommended Dietary Allowances (RDA) will be compared and contrasted.
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CA 251 - Personal/Private Chef (2/2)
Prerequisites: A minimum grade of C- required in the following courses: CA 105 Skill Development, CA 115 , CA 112 , and CA 111 – Personal/Private Chef Business (CA 251) will examine the intrinsic details to being a personal or private chef. The course is designed for second year culinary arts and culinary management students who have already successfully completed prerequisites. This elective will allow students the opportunity to create a personal business strategy, including marketing, menu design, liability, forms of ownership, financing, and customer service with an emphasis on a step-by-step understanding of how students can begin their own personal chef business. Recommended Skills: High school equivalent math and reading skills.
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CA 275 - Food and Society (3/3)
Explores the connection between food and society. Using disciplinary reference material, students will review studies from nutrition, anthropology, medicine, history, psychology, political economy and sociology. Students will explore contemporary interactions of food and society, including the relationship between culture and technology, society and human values and their influence on what we eat.
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CA 280 - International Studies in Cuisine and Culture (3/3)
A study of the modern day foodservice of a foreign country. Students will examine the geographical, religious, social and economic influences on a country’s cuisine. Emphasis will be placed on researching the aquaculture, agriculture, and vinoculture of the regions being studied. An instructor-led study tour of the foreign country, by the students, is an essential requirement of the course. A travel fee will be assessed to cover related expenses.
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