Mar 29, 2024  
2015-2016 Catalog-EXPIRED 
    
2015-2016 Catalog-EXPIRED [ARCHIVED CATALOG]

Course Codes and Descriptions


 

 

Culinary Arts

  
  • CA 209 - Principles of Food Science

    Credits: 3
    Contact Hours: 3
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: A lecture/demonstration class emphasizing the principles and science involved with the preparation of food. Students learn to recognize standard products and understand how products are affected by different preparation methods.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 210 - Principles of Baking and Pastry Science

    Credits: 3
    Contact Hours: 3
    Prerequisites: None

    Corequisites: CA 209

    College Level Prerequisites: None
    Description: Students are introduced to all major aspects of baking, pastry, ice cream, and candy making science as it applies to commercial and artisan baking. Students will learn the functionality of grain flours, leavening agents, sugars, dairy, eggs, and fats. Lectures will be accompanied by weekly demonstrations conducted by instructor and students. This course is offered fall semesters only. Recommended Skills: College level reading ability and high school math skills

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 212 - Food Purchasing

    Credits: 3
    Contact Hours: 3
    Prerequisites: CA 140 (C or Higher)

    Corequisites: None

    College Level Prerequisites: None
    Description: The purchasing practices and controls that help to insure profit for a food service operation are introduced. Exposure and tasting of a variety of foods will increase product knowledge and teach correct product specification. Products include meat, poultry, seafood, dairy, and fresh and canned produce.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 224 - Bakery/Deli Operations

    Credits: 5
    Contact Hours: 12.5
    Prerequisites: CA 111(C or Higher) and CA 140 (C or Higher) and CA 209 (C or Higher)

    Corequisites: None

    College Level Prerequisites: None
    Description: 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.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 233 - Beer, Wine, and Spirits Management

    Credits: 3
    Contact Hours: 3
    Prerequisites: CA 140 (C or Higher)

    Corequisites: None

    College Level Prerequisites: None
    Description: CA 233 is a course designed to introduce the methods for identification, management and control of those beverages containing alcohol used in the hospitality industry. It is also intended to familiarize students with those wines of Europe, the Southern Hemisphere, and the United States commonly served to the dining public. The course will include lectures on, and demonstrations of beverage service methods, spirits identification and production, legal liabilities, and controls, and tastings of actual products. Responsible alcohol service, both personal and professional, is emphasized. The National Restaurant Association ServSafe Alcohol program is utilized, and students must gain their ServSafe certification (responsible alcohol training) by successfully completing the state and national certification exam with a score of 75% or better. This course is restricted to students enrolled in Culinary Programs: CA 151 Culinary Arts, CA 155 Culinary Management, 156 Baking and Pastry, and 158 Personal Chef. Students must be 18 or older to enroll. Recommended Skills: College level math, reading, and writing.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 234 - Hospitality Marketing

    Credits: 3
    Contact Hours: 3
    Prerequisites:  None

    Corequisites: None

    College Level Prerequisites: None
    Description: Students learn the principles of marketing as applied in today’s food service industry. The student will learn how to do product and market analysis, and how to develop and implement marketing plans as they relate to the hospitality industry.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 238 - Computer Applications in Food Service

    Credits: 2
    Contact Hours: 2
    Prerequisites:  None

    Corequisites: None

    College Level Prerequisites: None
    Description: A lecture/demonstration course designed to familiarize studentswith specific applications of computer programs for use in food-service operations. Students receive hands-on instruction and complete assignments using selected software programs.

    Recommended Skills: Basic computer literacy.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 244 - Modern American Cuisine

    Credits: 5
    Contact Hours: 12.5
    Prerequisites: CA 114 (C or Higher)

    Corequisites: None

    College Level Prerequisites: None
    Description: Modern American Cuisine denotes the fusion of traditional European and Asian classic cooking techniques with an emphasis on high quality, fresh, locally produced, in-season, often organic and healthful foods. Students apply classical food preparation by preparing meats, sustainable fish and seafood, vegan, stocks, soups and sauces. In addition, this course is designed to heighten the students palettes, with emphasis on extensive and in depth tasting. Students learn to prepare foods “a la minute,” through a series of assessments. Other areas covered include the preparation of foods for different dietary needs, recipe production and menu planning.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 245 - Restaurant Management & Leadership

    Credits: 5
    Contact Hours: 12.5
    Prerequisites: CA 115 (C or Higher)

    Corequisites: None

    College Level Prerequisites: None
    Description: Students learn advanced practical management and leadership skills unique to the food and beverage industry. The instruction uses a combination of lecture and practical training while serving the public in the student run on-campus Heritage restaurant. Significant weight is given to the fundamentals of team leadership, training, and dining room management including financial considerations,staff development,and customer service. Students will also demonstrate proper fine dining service protocol and dinner etiquette operating the Heritage including wine service, tableside cooking, and food and wine salesmanship. The National Restaurant Association ServSafe program is utilized and students are required to earn their national ServSafe certification in responsible alcohol training. Emphasis is also given to the implementation of management teams as a leadership philosophy. Assessment of effective team performance is based on the value that comes from team members helping each other and by maximizing diversity of strengths and weaknesses of each member.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 247 - Entrepreneurship in Hospitality

    Credits: 3
    Contact Hours: 3
    Prerequisites: CA 200 (C or Higher)

    Corequisites: None

    College Level Prerequisites: None
    Description: This course presents, in a step by step format, the best industry practices used in the opening of a new hospitality operation, such as a restaurant, bakery, or similar business. Students will design their own concept and develop it to the point of opening the operation. Topics to be covered are: restaurant development, choosing and managing the development team, preparing a marketable business plan, planning and design, building the restaurant and pre-opening start up.

     

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 250 - Nutrition

    Credits: 3
    Contact Hours: 3
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: 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.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 251 - Personal/Private Chef

    Credits: 2
    Contact Hours: 2
    Prerequisites: CA 105 (C or Higher) and CA 112 (C or Higher) and CA 115 (C or Higher)

    Corequisites: None

    College Level Prerequisites: None
    Description: 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. Students who pass the final exam with a grade of ‘80%’ or better AND complete this course with a final grade of ‘80%’ or better will receive an American Personal and Private Chef Association Certificate of Completion. This certificate will give credibility to graduates desiring to begin their own personal chef businesses.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 252 - Advanced Personal/Private Chef

    Credits: 2
    Contact Hours: 2
    Prerequisites: CA 251 (C or Higher)

    Corequisites: None

    College Level Prerequisites: None
    Description: Advanced Personal/Private Chef Business (CA 252) is designed for students who have successfully completed Personal/Private Chef Business (CA 251). This course is designed to expose students to real world scenarios typically encountered as they start their own personal chef business. Students will finalize a capstone Executive Business Summary, conduct client assessments, create detailed marketing plans, assess current competition, and execute cook days or special events for mock clients. Class time will be spent on theory and hands-on applications both on and off-campus. CA 252 is the capstone for the Personal Chef track in the Culinary Arts A.A.A.S degree. Recommended Skills: High school equivalent math and reading skills.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 260A - Advanced Ice Carving

    Credits: 2
    Contact Hours: 2
    Prerequisites: CA 160 (B or Higher)

    Corequisites: None

    College Level Prerequisites: None
    Description: This class is designed for students who have successfully completed the  class. Advanced ice sculpting techniques, fusing, and template design associated with competitions are covered. This class emphasizes the ability to compete under extreme weather conditions associated with single and multi-block designs. Upon completion of this course students will be a member of the NICA and will be able to register for   class.This course is offered in the Fall semester.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 260B - Advanced Ice Carving-Competitions

    Credits: 1
    Contact Hours: 2
    Prerequisites: CA 260A

    Corequisites: TRL 730

    College Level Prerequisites: None
    Description: This class is the second class in Advanced Ice Carving.  This class is designed for students who have successfully completed the   class. This class implements what was taught in CA 260A and students will compete in ice carving competitions. This class does require over night traveling. This class emphasizes the ability to compete under extreme weather conditions associated with single and multi-block designs. This class will travel for at least two weekends during the semester to competitions throughout Michigan and requires students to be members of the National Ice Carving Association (NICA). Upon completion of this course students will be a member of the NICA organization and will have the opportunity to qualify to be a certified ice carver. The course fees do cover the over night accommodations and traveling expenses. This course is offered in the Winter semester.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 265 - Pastry Centerpieces and Wedding Cakes

    Credits: 5
    Contact Hours: 12.5
    Prerequisites: CA 204 (C or Higher) and CA 210 (C or Higher) and AT 135 (C or Higher)

    Corequisites: None

    College Level Prerequisites: None
    Description: CA 265 is the capstone course in the Baking and pastry track of the Culinary Arts A.A.A.S. program. It teaches all major aspects of artistic decorations in pastry arts. Students will create wedding cakes and practical centerpieces for table and buffet presentations. This will include hands-on study in the modern and classical decorating techniques applied to common mediums of sugar, chocolate, marzipan, gum paste, butter cream, royal icing, and rolled fondant.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 275 - Food and Society

    Credits: 3
    Contact Hours: 3
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: 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.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 280 - International Studies in Cuisine and Culture

    Credits: 3
    Contact Hours: 3
    Prerequisites: EN 100 (C or Higher) or EN 101 (C or Higher)

    Corequisites: None

    College Level Prerequisites: GRCC College Level Math (Math ACT 18 or higher OR successful completion of MA098 or higher OR Algebra Accuplacer 76 or higher)
    Description: 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.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 285 - Advanced Garde Manger For Culinary Competition with National Stage

    Credits: 5
    Contact Hours: 12.5
    Prerequisites: CA 104 (B or Higher) and CA 105 (B or Higher) and CA 114 (B or Higher) and CA 121 (B or Higher) and CA 205 (B or Higher) and CA 244 (B or Higher)

    Corequisites: None

    College Level Prerequisites: None
    Description: This course is the first of four courses designed for students who wish to follow a competition finishing school track at the S.I.C.E. which culminates in participating as a member of an American regional team at the “The Internationale Kochkunst Ausstellung” or “Culinary Olympics”. Advanced Garde Manger techniques associated with competition platters and hot food competitions are covered. The student will participate in two one-week “stages” at chosen properties within the United States. The students will “stage” at a minimum of two facilities as chosen by the instructor and will work a minimum of 100 hours. This course emphasizes effortless technique, concentrating on agility, speed, and accuracy in Garde Manger skills that will be used in the culinary competition courses that are to follow in this track. Offered fall every four years.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 286 - Advanced Saucier and Hot Kitchen with International “Stage”

    Credits: 5
    Contact Hours: 12.5
    Prerequisites: CA 285

    Corequisites: TRL 730

    College Level Prerequisites: None
    Description: This class is designed for students who are following the competition graduation track at the S.I.C.E. which culminates in participating as a member of an American regional team at the The Internationale Kochkunst Ausstellung or “Culinary Olympics.” This class is the second class of four classes which develop the culinary skills and the self-management skills necessary to become a world class culinary Olympian. Advanced sauce techniques, modern sauces, cold chaudfriod sauces as well as complex combination cooking methods associated with hot and cold food displays are covered. The students will participate in a 3 week international stage with renowned chefs at chosen properties in Europe. They will stage for a minimum of 200 hours at two facilities. This class emphasizes effortless technique, concentrating on agility, speed, and accuracy in saucier and hot food presentation. This course is offered every four years in the winter and students will be responsible for all international travel costs associated with this course. This course requires a valid passport and working visas.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 287 - Olympic Competition Design Preparation

    Credits: 5
    Contact Hours: 12.5
    Prerequisites: CA 286

    Corequisites: TRL 730

    College Level Prerequisites: None
    Description: This class is the third of four classes designed for students who wish to follow a competition graduation track at the S.I.C.E. which culminates in participating as a member of an American regional team at the The Internationale Kochkunst Ausstellung or “Culinary Olympics.” This class develops the culinary skills and the self-management skills necessary to become a world class culinary Olympian. Hot food served cold, buffet presentation competition concepts are taught as well as table design and arena design concepts. Unique platter presentations synchronized individual plate presentations and individual centerpiece displays are also covered. Students participate in at least three sanctioned American Culinary Federation culinary competitions within the United States in hot food served cold and centerpiece display tables. This course emphasizes effortless technique, concentrating on agility, speed, and accuracy in the cold food presentation for culinary competition, and builds on the techniques learned in all previous laboratory classes. this course is offered summer every four years and has a $500 course fee.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CA 288 - Olympic Competition Attendance

    Credits: 5
    Contact Hours: 12.5
    Prerequisites: CA 287

    Corequisites: TRL 730

    College Level Prerequisites: None
    Description: This is the final class of four designed for students who wish to follow a competition finishing school track at the S.I.C.E., which culminates in participating as a member of an American regional team at the The Internationale Kochkunst Ausstellung or “Culinary Olympics.” As a member of a regional team, students will travel to Erfurt, Germany to compete at the Culinary Olympics. Using templates from the previous three classes, the students will train for, design, construct, and display a regional table of cold food and participate in the hot food competition. They will organize the shipment of product to the event and arrange air travel, ground transportation, and lodging. They will create practice timetables and procure practice facilities. The students will complete a portfolio of the Olympic competition experience and a cultural and cuisine study of Germany and its food regions. This course requires a valid passport and working visas. This course is offered every four years in the fall and students will be responsible for all international travel costs associated with this course.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • CRB 101 - Introduction to Beer Service, Sensory Analysis, and Brewing Ingredients

    Credits: 3
    Contact Hours: 3


    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: This course introduces the principles of beer service, beer styles, sensory analysis, and the primary ingredients used in the brewing process. The evaluation of craft brewed beverages will be conducted using sight, smell, taste, and the factors affecting quality will be examined.

    This course prepares students to take the Cicerone® Certification Program Certified Beer Server exam and the ServSafe Alcohol certification exam.

    Department Consent: Department Consent


    General Education Distribution Category Met: None

  
  • CRB 105 - Craft Brewing Field Work

    Credits: 1
    Contact Hours: 2
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: This course reinforces and extends the knowledge and concepts being learned in CRB 101 into workplace settings such as breweries, grain and hops farms, tap rooms, malting and milling operations, and science labs. Students have opportunities to visit these local businesses and receive some hands-on learning while working with and listening to the owners and operators of these segments of the industry. Topics covered include basic product sourcing, distribution chains, quality control, sustainability, differentiated products creating differentiated beverages, and career pathways within all these industry segments.

    Department Consent: Department Consent
    General Education Distribution Category Met: None
  
  • CRB 110 - Craft Beverage Brewing

    Credits: 5
    Contact Hours: 10


    Prerequisites: None

     

    Corequisites: None

    College Level Prerequisites: None


    Description: This course introduces students to producing craft brewed beverages on commercial brewing equipment. Students apply the principles of sanitation and safety, fermentation, mathematics, technology, scheduling, laboratory testing, evaluation/flavor analysis, packaging, and storage while producing multiple, large 3.5 - 7 barrel batches of beer. Recording of brewing calculations, controls, and taxation requirements are also performed for the operation and governmental regulations. The beer that students produce is sold in the GRCC brewpub/taproom. 

    Department Consent: Department Consent
    General Education Distribution Category Met: None

  
  • CRB 180 - Craft Brewing Internship

    Credits: 4
    Contact Hours: 16
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: CRB 180 is designed for students to participate in a brewery related internship experience of paid or unpaid work and learning activities involving employers and departmental instructional staff. Students work a minimum of 16 hours per week under supervision at department approved employment locations. Performance is monitored by the instructional staff and the students’ work location supervisor. Students are responsible for identifying their own internship site and are selected by the students’ interests and their varying skills. The position could be paid or unpaid, but GRCC recommends finding a paid position given the many opportunities in the industry. Lists of potential internship sites will be available through the Culinary Arts website. Students must have permission of the Department and attend an internship orientation meeting before registering for this course. Course work will be completed online through Blackboard.

    Department Consent: Department Consent
    General Education Distribution Category Met: None
  
  • CRB 201 - Advanced Sensory Evaluation and Taste Management

    Credits: 4
    Contact Hours: 4


    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: This course builds on the skills and knowledge acquired in CRB 101. Emphasis is placed on advanced analysis and examination of beer taste, flavor and evaluation along with beer and food pairing.

    This course prepares students to take the Cicerone Certification Program Certified Cicerone exam.

    Department Consent: Department Consent


    General Education Distribution Category Met: None

  
  • CRB 205 - Craft Brewery Taproom Business Operations and Management

    Credits: 5
    Contact Hours: 10
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: In this course, students integrate knowledge and skills learned in previous courses with proper beer and foodservice protocol and etiquette in the planning, organization, operation, promotion, and management of the GRCC Brewing Company facility. Additional course topics include point of sale (POS) system operations and report generation, selection of practical social media marketing concepts, menu sales techniques, menu knowledge, and proper suggestive selling to increase traffic and sales in a taproom/brewpub. Laws that govern the sale of alcoholic beverages and proper procedures for managing alcoholic beverages are covered, including storage, service, purchasing, and cash handling. Students will demonstrate the appropriate methods for pairing craft brewed beverages with food and integrate proper beer and food service protocol and etiquette.

    Department Consent: Department Consent
    General Education Distribution Category Met: None
  
  • CRB 210 - Advanced Craft Beverage Brewing

    Credits: 5
    Contact Hours: 10
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: This course extends the knowledge and skills in CRB 110 while incorporating more of the managerial and supervisory aspects covering advanced production of craft brewed beverages on commercial brewing equipment. Students will continue to apply and also actually manage and supervise the principles of sanitation and safety, fermentation, mathematics, technology, scheduling, laboratory testing, evaluation/flavor analysis, packaging, and storage while producing multiple, seasonal, and specialty beers in large 3.5 - 7 barrel batches within the GRCC brewery to be sold in the GRCC brewpub/taproom. Management and supervision of the recording of brewing calculations, controls, and taxation requirements are also performed, both for the operation and governmental regulations.

    Department Consent: Department Consent
    General Education Distribution Category Met: None

Dental Assisting

  
  • DAA Elective - (min. of 3)

    Credits:
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description:

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DAA 112 - Science for the Dental Assistant

    Credits: 2
    Contact Hours: 2
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: This is an introductory course designed to provide the Dental Assistant with the basic knowledge of the anatomy, physiology, and structural organization of the human body.

    Department Consent: Department Consent
    General Education Distribution Category Met: None
  
  • DAA 114 - Nutrition and Oral Disease Prevention

    Credits: 2
    Contact Hours: 2
    Prerequisites: None

    Corequisites: DAA 112

    College Level Prerequisites: None
    Description: A comprehensive overview of nutrition as an integral component of oral, as well as, systemic health. Students will learn to apply sound principles for patient education and for evaluation of nutritional information.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DAA 116 - Assisting in General Dentistry

    Credits: 6
    Contact Hours: 10
    Prerequisites: None

    Corequisites: DXX 104 and DXX 115 and DAA 112 and DAA 114

    College Level Prerequisites: None
    Description: Theory and application of the principles of four-handed chair side dental assisting in general dentistry.

    Department Consent: Department Consent
    General Education Distribution Category Met: None
  
  • DAA 118 - Dental Biomaterials

    Credits: 2
    Contact Hours: 3
    Prerequisites: None

    Corequisites: DXX 104 and DAA 116

    College Level Prerequisites: None
    Description: In-depth study of the physical properties, manipulation, and utilization of dental materials, including the use of dental office laboratory equipment.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DAA 120 - Dental, and Oral Anatomy, Histology and Embryology

    Credits: 2
    Contact Hours: 2
    Prerequisites: None

    Corequisites: DAA 112

    College Level Prerequisites: None
    Description: This course will provide an in-depth study of oral anatomy and also familiarize the student with the histology and embryology of the oral structures.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DAA 121 - Oral Pathology for Dental Assisting

    Credits: 1
    Contact Hours: 1
    Prerequisites: DAA 120 and DAA 112

    Corequisites: None

    College Level Prerequisites: None
    Description: Designed to familiarize the student with the following areas of oral pathology: inflammation and repair, immunity, neoplasia, and oral manifestation of systemic disease.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DAA 122 - Applied Principles of Dental Assisting I

    Credits: 3
    Contact Hours: 4
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: This course is designed to provide students with chair side assisting skills in a dental setting. A weekly seminar allows students the opportunity to share dental office practices and to connect laboratory and clinical experience with each other.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DAA 125 - Advanced Expanded Functions Practicum

    Credits: 1
    Contact Hours: 2
    Prerequisites: DAA 116 and DAA 118 and DXX 104

    Corequisites: DAA 126 and DAA 127 and DXX 117 and DXX 127

    College Level Prerequisites: None
    Description: This course is designed to prepare students to take the Registered Dental Assistant (RDA)Examination in the state of Michigan. Students will practice placing sealants, intracoronal, extracoronal and amalgam restorations and construct a mouth guard.

    Department Consent: Department Consent
    General Education Distribution Category Met: None
  
  • DAA 126 - Principles of Dental Assisting II

    Credits: 5
    Contact Hours: 8
    Prerequisites: DAA 116 and DAA 118 and DXX 104

    Corequisites: None

    College Level Prerequisites: None
    Description: A continuation of Principles of Dental Assisting I, including oral health management programs and RDA Expanded Functions.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DAA 127 - Assisting in Dental Specialties

    Credits: 4
    Contact Hours: 6
    Prerequisites: DAA 116 and DAA 118 and DXX 104

    Corequisites: DAA 125 and DAA 126 and DAA 129 and DXX 117 and DXX 127

    College Level Prerequisites: None
    Description: An overview of the techniques and procedures of the dental specialties including Orthodontics, Pediatric Dentistry, Oral and maxillofacial surgery, Endodontics, Periodontics, and Prosthodontics. Instructional emphasis is placed on procedures which can be performed by the Registered Dental Assistant.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DAA 129 - Business Management of the Dental Practice

    Credits: 2
    Contact Hours: 2
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: This course is designed to introduce basic practice management procedures for the dental office. Appointment management, communication and telephone techniques, inventory and supply control, recall, insurance programs, and computerized software, will be presented.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DAA 138 - Applied Principles of Dental Assisting II

    Credits: 9
    Contact Hours: 9
    Prerequisites: DAA 122 and DAA 125 and DAA 126 and DAA 127 and DAA 129

    Corequisites: None

    College Level Prerequisites: None
    Description: This course is a continuation of Applied Principles of Dental Assisting I. Students receive assignments to general and/or specialty dental offices for continued practice in chair side assisting skills.

    Department Consent: No Consent
    General Education Distribution Category Met: None

Dental Auxiliary

  
  • DXX 104 - Infection Control in Dentistry

    Credits: 2
    Contact Hours: 3
    Prerequisites: None

    Corequisites: DA Students: DAA 112; DH Students: BI 127

    College Level Prerequisites: None
    Description: An introduction to concepts of infection control in dentistry and the infection control protocol for the Dental Auxiliary Programs. Topics include:personal protection equipment, aseptic techniques, sterilization and disinfection methods and equipment, and management of hazardous waste. Some sections of DXX 104 require students to attend an additional hour of structured learning assistance. Those sections are noted in the schedule of classes.

    Department Consent: Department Consent
    General Education Distribution Category Met: None
  
  • DXX 115 - Introduction to Dentistry

    Credits: 2
    Contact Hours: 2
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: An introduction to dentistry and the roles of the dentist, dental hygienist and dental assist. Students will learn strategies for problem solving, ethical decision making,teamwork. State license requirements and medical emergencies in the dental office will be covered.

    Department Consent: Department Consent
    General Education Distribution Category Met: None
  
  • DXX 117 - Dental Radiography I

    Credits: 2
    Contact Hours: 3
    Prerequisites: Dental Hygiene: DHY 114 and DXX 104, Dental Assisting: DAA 116 and DXX 104

    Corequisites: DAA 116 or DHY 119

    College Level Prerequisites: None
    Description: This course will introduce the basic principles of dental radiography. Topics covered include the physics of ionizing radiation, including hazards of radiation,safety precautions,and equipment management. Laboratory experience consists of x-ray film placement,and exposure of radiographs on a x-ray manikin. Students will learn to differentiate between normal and diseased anatomical structures as they appear on radiographs. Students will identify errors caused by incorrect technique(s) and/or process error(s) and determine how to correct the errors.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DXX 127 - Dental Radiography II

    Credits: 2
    Contact Hours: 3
    Prerequisites: Dental Hygiene: DXX 117 and DXX 104 and DHY 114; Dental Assisting: DXX 117 and DXX 104 and DAA 120

    Corequisites: DAA 128 or DHY 129

    College Level Prerequisites: None
    Description: This course will apply radiographic principles and skills developed in DXX 117 on dental clinic patients. Emphasis is placed on building fundamental patient management and film placement techniques while exposing radiographs on patients. Students will learn to identify anatomical landmarks and dental disease on patient radiographs.

    Department Consent: No Consent
    General Education Distribution Category Met: None

Dental Hygiene

  
  • DHY Elective - (min. of 3)

    Credits:
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description:

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 111 - Nutrition and Oral Disease Prevention 1

    Credits: 3
    Contact Hours: 3
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: Introduction to the science of nutrition and its oral and systemic relevance to dental hygiene patient care. Students will also learn the composition and formation of soft and hard deposits and their relation to nutritional aspects of caries, gingivitis and periodontal disease.

    Department Consent: Department Consent
    General Education Distribution Category Met: None
  
  • DHY 114 - Oral Anatomy, Embryology and Histology

    Credits: 2
    Contact Hours: 2
    Prerequisites: None

    Corequisites: DHY 119

    College Level Prerequisites: None
    Description: This course is an overview of the structures found in the oral cavity which then moves into a study of the embryological development of the head,neck and oral structures including histological features. Also included is the development of the teeth and their supporting structures.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 119 - Pre-Clinical 1

    Credits: 6
    Contact Hours: 10
    Prerequisites: None

    Corequisites: DH 113 and DX 104 and DX 115

    College Level Prerequisites: None
    Description: A student will achieve a higher level of success in dental hygiene clinical classes if they have a high degree of general hand/eye coordination. They must also have the ability to listen to patients during medical and dental history interviews and to speak, read and write the English language in order to educate the patient, obtain informed consent for treatment and accurately complete patient records.

    Department Consent: Department Consent
    General Education Distribution Category Met: None
  
  • DHY 122 - Nutrition and Oral Disease Prevention II

    Credits: 2
    Contact Hours: 2
    Prerequisites: DXX 104 and DXX 115 and DXX 117 and DXX 118 and DHY 111 and DHY 114 and DHY 119

    Corequisites: DHY 129

    College Level Prerequisites: None
    Description: This continuation course will be spent studying methods for preventing oral disease through patient education and behavior modification techniques. Reading assignments, class discussion, role playing, oral physiotherapy aid presentation and a patient education project, will prepare students to apply preventive dentistry concepts in clinical dental hygiene courses and community dental health.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 123 - General and Oral Pathology for Dental Hygiene

    Credits: 3
    Contact Hours: 3
    Prerequisites: BI 121 and BI 122 and DHY 114 and DHY 119

    Corequisites: DXX 117

    College Level Prerequisites: None
    Description: General and oral pathology from the dental hygienist’s perspective. Topics include inflammation and repair, immunity, neoplasia, and oral manifestations of systemic diseases. Special emphasis is placed on recognizing the presence of abnormalities.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 124 - Dental Morphology and Function

    Credits: 2
    Contact Hours: 2
    Prerequisites: DHY 114

    Corequisites: DHY 129

    College Level Prerequisites: None
    Description: An in-depth study of the normal anatomy and morphology of the permanent and deciduous teeth. This will include, but not be limited to, tooth eruption, shedding, various types of occlusion, and malocclusion.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 125 - Dental Specialties

    Credits: 2
    Contact Hours: 2
    Prerequisites: DHY 111 and DHY 114 and DHY 117 and DHY 119 and DXX 104 and DXX 115

    Corequisites: DHY 122 and DHY 123 and DHY 124 and DHY 129

    College Level Prerequisites: None
    Description: This course introduces the dental hygiene student to the specialties of dentistry to allow the student to better serve clients with advanced treatment needs.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 126 - Periodontology I

    Credits: 1
    Contact Hours: 1
    Prerequisites: BI 121 and BI 122 and BI 127 and DHY 123

    Corequisites: DHY 121 and DHY 129

    College Level Prerequisites: None
    Description: Fundamental principles of periodontology; etiology, histopathology, inflammatory process, gingival and periodontal diseases, assessment, and introduction to diagnosis.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 129 - Pre-Clinical 2

    Credits: 6
    Contact Hours: 10
    Prerequisites: DHY 114 and DHY 119 and DXX 104 and DXX 115

    Corequisites: DHY 122 and DHY 124 and DXX 127

    College Level Prerequisites: None
    Description: This course is the second of two dental hygiene preclinical courses with an emphasis on the development of more advanced dental hygiene clinical skills, leading to contemporary skills used to treat patients. All Laboratory hours change to clinical hours after midterm.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 132 - Applied Dental Biomaterials

    Credits: 2
    Contact Hours: 3
    Prerequisites: DHY 129

    Corequisites: DHY 139

    College Level Prerequisites: None
    Description: Students are introduced to various dental materials including properties, manipulation, utilization and applications in dental hygiene procedures.
    Recommended Skills: Manual dexterity and a 12th grade reading level.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 134 - Head and Neck Anatomy

    Credits: 2
    Contact Hours: 2
    Prerequisites: DHY 114 and DHY 129

    Corequisites: DHY 139

    College Level Prerequisites: None
    Description: This course is a study of the normal anatomy of the head and neck including the bones, muscles, blood supply, and nervous system. An introduction to the anatomical features related to dental local anesthesia is also provided.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 136 - Periodontology II

    Credits: 2
    Contact Hours: 2
    Prerequisites: DHY 126

    Corequisites: DHY 134 and DHY 138 and DHY 139

    College Level Prerequisites: None
    Description: This course is a continuation of DHY 126, advanced principles of peridontology. Content includes advanced diagnosis and assessment techniques, preventive and treatment planning, implementation of treatment, patient education, principles of periodontal surgery, and prognosis.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 138 - Dental Hygiene Patient Care and Management I

    Credits: 1
    Contact Hours: 1
    Prerequisites: None

    Corequisites: DHY 139

    College Level Prerequisites: None
    Description: An introduction to the principles of care and management for dental hygiene clients in a clinical setting, including communicating with clients and peers as a dental hygiene professional. Department Consent required.

     

    Department Consent: Department Consent
    General Education Distribution Category Met: None
  
  • DHY 139 - Clinical Dental Hygiene I

    Credits: 3
    Contact Hours: 6
    Prerequisites: DXX 127 and DHY 122 and DHY 123 and DHY 124 and DHY 125 and DHY 126 and DHY 129

    Corequisites: DHY 138

    College Level Prerequisites: None
    Description: First of four courses in providing the clinical treatment of dental hygiene patients of all levels of periodontal disease. Emphasis is on building the fundamental skills for treating and managing dental hygiene patients. The course is offered only during Winter semester of 2014.

    Recommended Skills: Ability to listen to patients during medical and dental history interviews and to speak, read and write the English language in order to educate the patient, obtain informed consent for treatment and accurately complete patient records.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 240 - Pain Management I

    Credits: 2
    Contact Hours: 3
    Prerequisites: DHY 132 and DHY 134 and DHY 136 and DHY 138 and DHY 139

    Corequisites: DHY 246 and DHY 249

    College Level Prerequisites: None
    Description: This course will prepare the dental hygiene student to administer local anesthesia as one method of pain management. Course content includes: review of anatomy and physiology of the head and neck, review of pharmacology of local anesthesia, patient assessment, selection and administration of anesthetic agents, emergency management, and legal and ethical considerations.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 241 - Dental Hygiene Patient Care and Management 2

    Credits: 2
    Contact Hours: 2
    Prerequisites: DHY 138

    Corequisites: DHY 249

    College Level Prerequisites: None
    Description: This course is a continuation of DHY138. Practice in treatment planning for dental hygiene clients and an introduction to the principles of dental hygiene care for special population groups are provided.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 242 - Advanced Instrumentation and Treatment Modalities

    Credits: 1
    Contact Hours: 1
    Prerequisites: DHY 132 and DHY 134 and DHY 136 and DHY 138 and DHY 139

    Corequisites: DHY 249

    College Level Prerequisites: None
    Description: Students will practice treatment planning for periodontally involved patients and complete a case study on a clinic patient. Principles of advanced instrumentation and treatment modalities, ergonomics and self-assessment continue to prepare students to provide total patient care.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 244 - Community Dental Health 1

    Credits: 4
    Contact Hours: 4
    Prerequisites: DHY 138

    Corequisites: DHY 241

    College Level Prerequisites: None
    Description: An introductory course in community dental health, including the use of statistical data to assess and plan dental health programs.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 246 - Dental Pharmacology

    Credits: 2
    Contact Hours: 2
    Prerequisites: DHY 139

    Corequisites: DHY 249

    College Level Prerequisites: None
    Description: A study of pharmacology with a special emphasis on the drugs used in dentistry and the effects of drugs on dental treatment.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 249 - Clinical Dental Hygiene 2

    Credits: 6
    Contact Hours: 12
    Prerequisites: DHY 130 and DHY 132 and DHY 134 and DHY 136 and DHY 138

    Corequisites: DHY 240 and DHY 241 and DHY 244 and DHY 246

    College Level Prerequisites: None
    Description: The clinical care and treatment of dental hygiene patients. Basic dental hygiene skills are expanded and improved upon through practice in the College’s dental clinic. (Third of four clinical courses.)

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 250 - Pain Management II

    Credits: 1
    Contact Hours: 1
    Prerequisites: DHY 240 and DHY 241 and DHY 242 and DHY 244 and DHY 246 and DHY 249

    Corequisites: None

    College Level Prerequisites: None
    Description: This course will provide the dental hygiene student instruction and lab application necessary to administer nitrous oxide oxygen inhalation sedation. Topics covered include pain and anxiety management, anatomy and physiology of respiration and airway management, patient assessment, clinical procedures for administration, nitrous oxide and its interaction with the body, emergency procedures, and potential hazards of occupational exposure. Alternative pain management therapies will also be explored.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 251 - Dental Hygiene Patient Care and Management 3

    Credits: 1
    Contact Hours: 1
    Prerequisites: DHY 241

    Corequisites: DHY 259

    College Level Prerequisites: None
    Description: This course is a continuation of the principles of DHY 241, dental hygiene care for special population groups.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 254 - Community Dental Health II

    Credits: 3
    Contact Hours: 3
    Prerequisites: DHY 244

    Corequisites: DHY 251 and DHY 259

    College Level Prerequisites: None
    Description: This course is a continuation and application of principles acquired in Community Dental Health I (DHY 244). Students will plan, implement and evaluate community dental health programs.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 255 - Dental Ethics and Jurisprudence

    Credits: 1
    Contact Hours: 1
    Prerequisites: DHY 241 and DHY 242 and DHY 249

    Corequisites: DHY 251 and DHY 254 and DHY 256 and DHY 257 and DHY 259

    College Level Prerequisites: None
    Description: In this course, the dental hygiene student will learn the importance of ethical standards and the effects of jurisprudence relative to the practice of dental hygiene.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 256 - Dental Hygiene Professional Management

    Credits: 1
    Contact Hours: 1
    Prerequisites: DHY 240 and DHY 241 and DHY 242 and DHY 244 and DHY 246 and DHY 249

    Corequisites: DHY 251 and DHY 254 and DHY 255 and DHY 259

    College Level Prerequisites: None
    Description: This course focuses on the criteria for assessing the work environment, dental practice management, and employment seeking skills. The student will also acquire skills for assuming professional membership and leadership roles.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 257 - Advanced Treatment Modalities and Evaluation in Dental Hygiene

    Credits: 1
    Contact Hours: 1
    Prerequisites: DHY 240 and DHY 241 and DHY 242 and DHY 244 and DHY 246 and DHY 249

    Corequisites: DHY 259

    College Level Prerequisites: None
    Description: This course is a continuation of the principles of implementation, evaluation and maintenance of health in dental hygiene patients. Students will also continue to follow their periodontal case study patient through the re-care phase of treatment and practice test-taking and case study skills to prepare for their state and national board examinations.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DHY 259 - Clinical Dental Hygiene III

    Credits: 6
    Contact Hours: 12
    Prerequisites: DHY 240 and DHY 241 and DHY 242 and DHY 244 and DHY 246 and DHY 249

    Corequisites: DHY 257

    College Level Prerequisites: None
    Description: This course is a continuation of DHY 249, the clinical care and treatment of dental hygiene clients with an emphasis on treating more complex and difficult cases. Dental hygiene skills are improved through practice in the Grand Rapids Community College Dental clinic.

    Department Consent: No Consent
    General Education Distribution Category Met: None

Drafting

  
  • DR Elective - (min. of 3)

    Credits:
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description:

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 140 - Introduction to Inventor

    Credits: 3
    Contact Hours: 4
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: Students learn to use a parametric computer aided design software to generate: 3D models, assemblies, and 2D layout drawings.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 150 - Introduction to SolidWorks

    Credits: 3
    Contact Hours: 4
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: SolidWorks is one of the leading parametric solid modeling software packages used in industry. This course introduces the basic functions of the software including the creation of 3D Models, assembly of models, and generation of model and assembly drawings..

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 180 - Introduction to Mechanical Concepts

    Credits: 3
    Contact Hours: 4
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: This course is designed to introduce the student to mechanical concepts. The course includes fasteners, springs, piping, manufacturing and machining principles, drive mechanisms and welding. This course will include disassembly and reassembly of power transfer mechanisms and manufacturing tools. Four hours lecture/lab. Offered Fall semester.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 190 - Intermediate Solidworks

    Credits: 3
    Contact Hours: 4
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: This course is a second level SolidWorks course, building on the material covered in DR 150 - Introduction to SolidWorks. The content areas include intermediate level parts, intermediate level assemblies, and various production drawings. Also included are the topics of sheet metal, weldments, simulation and surfacing. This course will assist the student in preparing for the Certified SolidWorks Associate Level exam. DR150 or equivalent experience is recommended prior to taking this class. Recommended Skills: Computer skills, Engineering graphics Basic SolidWorks parts, drawings and assemblies

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 212 - Tool Design

    Credits: 3
    Contact Hours: 4
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: Designing of jigs, fixtures, and gages. Specification of standard parts, raw materials, fabricated details, and critical dimensions are included in this course. EG 110 or equivalent is recommended before taking this course.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 224 - Die Design

    Credits: 3
    Contact Hours: 4
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: This course on die design includes sheet metal stamping processes, types of stamping dies, and the process of designing a stamping die. Topics include web layout and calculations, standard die components, die design fundamentals, development of the plan and section views, bill of materials, and cost estimating. EG 110 or equivalent blueprint skills are recommended for this course

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 225 - Advanced Die Design

    Credits: 3
    Contact Hours: 4
    Prerequisites: DR 224

    Corequisites: None

    College Level Prerequisites: None
    Description: Advanced Die Design builds on the concepts of DR 224 and covers the design of compound, progressive, and complex trim dies using features such as cam action, stock lifters, and spring pads. Sheet metal drawing and forming principles are also covered.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 229 - Detail Drafting

    Credits: 3
    Contact Hours: 4
    Prerequisites: EG 110

    Corequisites: None

    College Level Prerequisites: None
    Description: An advanced drafting course that involves industrial drafting practices relative to standards, design layout, dimensioning, tolerancing, detailing and checking. Working drawings and engineering change order procedures are included in the course drawings.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 240 - Advanced SolidWorks

    Credits: 3
    Contact Hours: 4
    Prerequisites: DR 190

    Corequisites: None

    College Level Prerequisites: None
    Description: Advanced SolidWorks covers many of the add-on capabilities contained in this comprehensive CAD program. DR 240 will cover the following SolidWorks components: mechanical mates, animation and motion, Photo-View 360, tables and BOM, 3D scanning, and CAM programming. Dimension expert, tolerance analyst, and interference detection will also be included. A major design project will be used to integrate all of these features.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 241 - Mold Design Theory

    Credits: 3
    Contact Hours: 4
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: The study of injection mold design to include: Principles of the injection molding machine, heat measurement, heat transfer within the mold, mold calculations, mold types, runner and gate design, venting, mold components and materials used in molds. The student will experience moving components within the mold and calculations related to the moving components. Students will design several kinds of injection molds. Four hours lecture/laboratory combination.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 258 - Introduction to Pro Engineer/Creo

    Credits: 3
    Contact Hours: 4
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: Students learn to use Pro Engineer / Creo parametric modeling software to generate 3-D models, shaded pictures, assemblies, and detail drawings. There are no pre-requisite requirements although a basic knowledge of engineering graphics is helpful.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 259 - Advanced Part Design and Sheet Metal Design

    Credits: 3
    Contact Hours: 4
    Prerequisites: DR 258

    Corequisites: None

    College Level Prerequisites: None
    Description: Students learn to use a Parametric and Bi-directional Computer Aided Design system to generate: Non-parallel Blends (Rotational Blends, General Blends, Swept Blends, General) and Advanced Sweeps (Variable Sections Sweeps, Helical Sweeps) and Family Tables. In the area of Sheet Metal Design the student will learn to create Base walls, Bend and Unbend features. Punch and Notch features, Sheetmetal Cuts, Bend Tables and Flat Pattern features.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 260 - Introduction to Catia

    Credits: 3
    Contact Hours: 4
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: Catia is a high performance 3D parametric modeling software marketed by Dassault Systems and used in many automotive related fields. Students learn to generate 3D models, rendered images, assemblies, surfaces, and detail drawings. Recommended Skills: Students must be able to operate a computer in the Windows environment and have an understanding of mechanical drawings.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 265 - Introduction to Designing with Surfaces

    Credits: 3
    Contact Hours: 4
    Prerequisites: DR 258

    Corequisites: None

    College Level Prerequisites: None
    Description: Students learn to use a Computer Aided Design System to generate 3D models for wireframe and surface models. These models are used to inspect surface quality and develop CNC (Computer Numeric Control) data for Manufacturing. Four hours lecture/lab.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • DR 279 - Team Design Project

    Credits: 3
    Contact Hours: 4
    Prerequisites: DR 258 and DR 229 and EG 201

    Corequisites: None

    College Level Prerequisites: None
    Description: A project-oriented laboratory course in which the students use a team approach to solve technical problems similar to those encountered by designers in industry. Using computer aided solid-modeling software, the teams will create the necessary 3-D models, proto-types, use analysis software tools and Technical documentation. Each team will be required to make oral and written presentations to their class mates.

    Four hours lecture/lab. Offered Winter 2006.

    Department Consent: No Consent
    General Education Distribution Category Met: None

Economics

  
  • EC 251 - Principles of Macroeconomics

    Credits: 3
    Contact Hours: 3
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: Macroeconomics is the study of the performance of national economies and the policies that governments use to try to improve their performance. The basic tools of economic reasoning are introduced. Macroeconomic data are examined along with the national goals of full-employment, price stability and economic growth. The causes of macrofailure are considered and used to analyze the uses of fiscal and monetary policy.

    Department Consent: No Consent
    General Education Distribution Category Met: Social Sciences
  
  • EC 252 - Principles of Microeconomics

    Credits: 3
    Contact Hours: 3
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: Microeconomics is the study of how individuals and firms make choices and how these choices interact. The course begins by introducing the assumptions and core principles of economics. This will prepare students to build basic models of consumer and producer behavior. We will analyze this behavior in a perfectly competitive market structure. The model will then be extended to incorporate a variety of instances of market failure including imperfectly competitive markets, externalities, and public goods. Students will use the skills learned to analyze current social issues from an economic perspective.

    Department Consent: No Consent
    General Education Distribution Category Met: Social Sciences

Education

  
  • ED 200 - Introduction to Education

    Credits: 3
    Contact Hours: 3
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description: ED 200 has been designed to help prospective teachers make informed decisions about careers in education. Classroom observations, interviews, personal assessments, and readings are important components of this course. Course content focuses upon the foundations of education, the practical realities of day-to-day teaching, and the sociological peripheries that hover just outside the classroom door. Topics include but are not limited to: the history and philosophy of education, learning theories, the instructional cycle, state requirements for teacher certification, as well as current issues and trends. At all junctures in the course, students will be challenged to extend classroom discussion through additional readings, collaborative projects, and written reflections.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • ED 220 - Integrating the Arts in Elementary Education

    Credits: 3
    Contact Hours: 4
    Prerequisites: CD 118 (C or Higher)

    Corequisites: None

    College Level Prerequisites: None
    Description: This course is designed to meet the performing and visual arts requirements for students pursuing a bachelor’s degree in elementary education. The course will be team taught, integrating content and pedagogy from visual art, music, and theater. Students will collaborate on projects using identified pedagogical practices to enhance teaching and learning through creative problem solving.

    Department Consent: No Consent
    General Education Distribution Category Met: None

Electrical

  
  • EL Elective - (min. of 3)

    Credits:
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: None
    Description:

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • EL 101 - Basic Electrical Skills

    Credits: 2
    Contact Hours: 3
    Prerequisites: MA 098 or TE 103

    Corequisites: None

    College Level Prerequisites: GRCC College Level Math (Math ACT 18 or higher OR successful completion of MA098 or higher OR Algebra Accuplacer 76 or higher)
    Description: Students acquire the basic knowledge used by an electrician including basic electricity, math, National Electrical Code, use of hand tools, electrical materials, wiring techniques and safety. Three hours lecture/lab combination. Recommended Skills: EL 132

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • EL 101A - Basic Electrical Skills Module A

    Credits:
    Prerequisites: MA 098 or TE 103 

    Corequisites: None

    College Level Prerequisites: GRCC College Level Math (Math ACT 18 or higher OR successful completion of MA098 or higher OR Algebra Accuplacer 76 or higher)
    Description: An introduction to the basic knowledge required by a field electrician including safety rules,applicable electrical codes, common hand tools, trade math, and electrical theory. This is part one of a two part course, offered as OE/OE at Holland MTEC.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • EL 101B - Basic Electrical Skills Module B

    Credits:
    Prerequisites: EL 101A

    Corequisites: None

    College Level Prerequisites: None
    Description: An introduction to the common materials used by electricians for the installation of electrical systems as well as the various types of electrical installations, blueprint reading, and circuits. This is part two of a two part course. It is offered at the Holland MTEC as an OE/OE course.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • EL 106 - Technical Electricity

    Credits: 4
    Contact Hours: 6
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: GRCC College Level Math (Math ACT 18 or higher OR successful completion of MA098 or higher OR Algebra Accuplacer 76 or higher), “GRCC College Level Writing (English ACT 18 or higher OR successful completion of EN 097 or higher OR English (Write Placer Plus) 5 or higher)”
    Description: This is a basic course in electricity for electronics majors.  It includes fundamentals of direct and alternating current circuits, use of Ohm’s law, Kirchoff’s law and network theorems, theory and operation of resistors, inductors and capacitors in series and parallel circuits and use of testing equipment.

    Department Consent: No Consent
    General Education Distribution Category Met: None
  
  • EL 107 - Technical Electronics

    Credits: 4
    Contact Hours: 6
    Prerequisites: None

    Corequisites: None

    College Level Prerequisites: GRCC College Level Math (Math ACT 18 or higher OR successful completion of MA098 or higher OR Algebra Accuplacer 76 or higher)
    Description: Introduction to the technical concepts of electronic components, circuits and theory; principles of current and voltage control devices; basic circuits for power supplies, amplifiers, oscillators, and use of basic test instruments. Completion of EL 106 is recommended before taking this course. Eight hour lecture/ lab combination.

    Recommended Skills: EL106 AND EL132 OR MA107 AND MA108 OR

    MA110 OR TE103 AND TE104

    Department Consent: No Consent
    General Education Distribution Category Met: None
 

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