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Course Criteria
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3.00 Credits
Prerequisite: CRJ 101 Analyzes the nature, extent, and causes of juvenile delinquency, and examines processes in the field of juvenile justice. Topics include: survey of juvenile law, comparative analysis of adult and juvenile justice systems, and prevention and treatment of juvenile delinquency.
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3.00 Credits
Prerequisite: Completion of all required courses. Provides experiences necessary for further professional development and exposure to related agencies in the criminal justice field. The student will either pursue a study project directed by the instructor within the institution, or an internship in a related agency supervised by the instructor subject to the availability of an approved site. Topics include: observation and/or participation in criminal justice activities, criminal justice theory applications, and independent study project.
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3.00 Credits
Prerequisite: Program admission This course provides an exploration of the field of criminal justice ethics, which broadly encompasses the history of justice and theories of morality and ethics. It includes the study of ethics from both the individual perspective and the organizational standpoint. Special attention will be given to concrete ethical issues and dilemmas which are encountered regularly by participants in the major components of the criminal justice system. Four areas of ethical decision making opportunities are therefore studied in this course, including: law enforcement ethics; correctional ethics; legal profession ethics; and policymaking ethics.
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3.00 Credits
Prerequisite: Program admission This course provides an overview of the Central Sterile Processing and Distribution profession and develops the fundamental concepts and principles necessary to successfully participate as an entry level Central Sterile Processing Technician. Emphasis will be placed on the profession of Central Sterile Processing, basic sciences and related subjects, infection control, aseptic technique, equipment management, sterilization, instrumentation and supplies, legal issues, inventory management, safety, quality assurance, professional development and healthcare trends. *Requirements for this course will be met in a laboratory and classroom setting with an optional four day (30 hours total) clinical rotation for students not presently employed in a Central Sterile Processing area.
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3.00 Credits
Prerequisite: Provisional admission Provides an overview of the professionalism in culinary arts and culinary career opportunities. Chef history, pride, and espirit d corp are taught. Topics include: cuisine, food service organizations, career opportunities, food service styles, and basic culinary management techniques.
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3.00 Credits
Prerequisite: Provisional admission Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.
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3.00 Credits
Prerequisite: Provisional admission Introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, and recipe utilization. Laboratory demonstrations and student experimentation parallel class work
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3.00 Credits
Prerequisite: MAT 100 Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.
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3.00 Credits
Prerequisite: Provisional Admission This course is an orientation for school nutrition employees that will introduce students to proper sanitation and food handling, equipment safety, first aid, meal pattern requirements, quantity food production, merchandising, communication, and basic nutrition knowledge. The course will help school nutrition employees develop skills that will result in improved nutrition programs and service to customers. Basic nutrition concepts will focus on Iron, Fats, Saturated Fat, and Cholesterol, Protein, Fiber, Sugar, and Sodium, Calories, Calcium, Vitamin A, and Vitamin C.
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3.00 Credits
Prerequisite: Provisional admission Introduces the fundamentals of dining and beverage service. Topics include: dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and merchandising. Laboratory practice parallels class work.
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