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Course Criteria
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3.00 Credits
Students analyze the design and implementation of the components of software used to run a computer including assemblers, compilers, linkers, loaders, operating systems, debuggers, and macroprocessors. The general concepts of system software are related to the specific implementation of Intel assembly language (MASM) and Java on a Windows system. Students use hands-on projects and teamwork to design, implement, and test programs in Intel assembly language and to use assembly language procedures in a Java program. (This course does not satisfy the mathematics general education requirement.) Prerequisite: CSC130 / 4 credits. Offered in the Fall.
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3.00 Credits
Through hands-on projects and teamwork, students learn to use data structures and recursion in Java and C++ programs. Abstract Data Types (ADTs) and the actual implementations of data structures including lists, stacks, queues, tables, heaps and trees are studied. Students analyze the theoretical and actual running times of various internal/external searching and sorting methods. Basic software engineering principles are studied and implemented. (This course does not satisfy the mathematics general education requirement.) Prerequisite: CSC120 and CSC130 / 4 credits. Offered in the Spring.
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3.00 Credits
This course introduces students to the theory behind cooking and the organization of a professional food production facility. The class covers the history of cuisine, terminology, equipment use, and basic cooking techniques. Course instruction emphasizes the techniques and skills needed to work in a commercial food service operation. Prerequisite: ENL020 or satisfactory basic skills assessment score / 3 credits. Offered in the Fall.
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3.00 Credits
Principles of cooking, knife handling, equipment use, terminology, kitchen organization and basic methods of food preparation are introduced in the following areas: stocks, soups, sauces, meats, fish, poultry, vegetables, starches, salads, cheese, and desserts. Emphasis is on high-quality preparation, presentation, and evaluation of food items. Product identification and sanitation are heavily emphasized. Students are responsible for required supplies and materials. (1 class hour / 4 laboratory hours) Corequisite: HRM111 and CUL100 / 3 credits. Offered in the Fall.
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3.00 Credits
An introduction to the principles of professional baking including: the chemistry of baking, terminology, scaling and measuring, and equipment use. Preparation will include a variety of breads and pastries with emphasis on proper production methods, baking methods, and final product presentation and display. Students are responsible for required supplies and materials. (1 class hour / 4 laboratory hours) Prerequisite: None / 3 credits. Offered in the Fall.
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3.00 Credits
This course provides an introduction and practical application into the operation of a dining room with emphasis on quality guest service. Topics include: "front of the house" organization, methods of table service, menuterminology, table arrangement, requirements for supplies and equipment, suggestive selling techniques, and revenue control and analysis. Personnel issues include hiring, training, writing personal resumes, and strengthening interview skills. Students will serve meals prepared in a restaurant setting during the course of the semester. Culinary Arts Certificate students should take CUL210 concurrently with CUL220. (2 class hours / 4 laboratory hours). Prerequisite: CUL100 or HRM140; Corequisite: CUL220 / 4 credits. Offered in the Spring.
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3.00 Credits
A continuation of CUL120, this capstone course builds upon basic skills and introduces more advanced culinary skills, ethnic, regional and international cuisine, and stresses communication in an operating food production environment. Additionally, students are required to develop and execute menus developed in class, and include purchasing and menu specifications, proper ordering, receiving and storage of foods, and analysis of business activity from a monetary perspective. (2 class hours / 4 laboratory hours). Prerequisite: CUL100 or HRM140 / 4 credits. Offered in the Spring.
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3.00 Credits
This interdisciplinary course is designed to give students the opportunity to explore choices available to them in significant areas of their personal and professional lives. The topics presented include assessing personal skills, values clarification, critical thinking, career planning and job hunting, mentoring, managing life survival skills (time, stress and money management), and choosing healthy lifestyle behaviors. Prerequisite: None / 3 non-degree credits.
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3.00 Credits
Continuing with the themes begun in CXP020, this course expands upon the goal-setting and achieving skills required for success in and outside the academic world. Students will research and refine career options, opportunities and requirements; develop short- and long-term plans; and take the initial steps toward printing their short-term plans to fruition. Students will improve their computer literacy as well with work in Microsoft Word, Outlook, Media Player and PowerPoint. This is an interdisciplinary course designed to give students a better understanding of themselves. Topics presented include reassessment of personal skills and interests, value clarification, career planning and job search, and managing life-survival skills (such as money management and conflict resolution.) Prerequisite: CXP020 / 3 non-degree credits.
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3.00 Credits
Provides the student with exposure to a cross section of dance styles that an actor-singer may be called upon to use in the pursuit of a career in theater. Participation in these styles as well as proper warm-up procedures will develop in the student both skill and appreciation of the process of dance in traditional musical/theatrical situations. Prerequisite: None / 2 credits. Offered in the Fall and Spring.
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