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Course Criteria
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3.00 Credits
3 Credits (3 Lecture 0 Lab 0 Shop) 3 Hrs/Wk (3 Hrs. Lecture) *15 wks This course will examine the Juvenile Justice system in America, including its history, philosophy and development, along with future challenges the system must confront. The rights of Juveniles in the American Juvenile Justice System will be thoroughly explored and discussed. Differences between the adult criminal system and juvenile offender treatment will be analyzed. The problems facing youth as well as the impact of cultural, sociological and other forces will be examined. Other societies' treatment of youthful offenders will be compared and contracted with the American system. Appropriate punishment of juvenile offenders, including community programs and institutionalization, will be studied. The class will explore in depth the challenges facing the juvenile justice system and discuss ways in which the system might be improved and advanced. Other modalities such as outside speakers, films and/or field trips may be utilized during the curse to assist students in more fully integrating the concepts explored. Prerequisite: CRJ 101.
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4.00 Credits
4 Credits (1 Lecture 0 Lab 3 Shop) 10 Hrs/Wk (1 Hr. Lecture 9 Hrs. Shop) *15 wks The student will become familiar with food preparation terminology, the safe use of hand tools and commercial kitchen equipment, and basic working techniques. Students will learn how to prepare stock and soups, vegetables, potatoes, rice and other farinous products, sauces and thickening agents, salads and salad dressings, and sandwiches and eggs and cheeses. Students who successfully complete this course may apply for a Certificate from the National Restaurant Association Educational Foundation. On occasion, the application and presentation of student skills will involve evening functions. Full participation on three evenings in the fall semester is a requirement of this course. Students will be notified at least two weeks in advance of each date. Corequisite: CUA 111 or Faculty approval.
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4.00 Credits
4 Credits (1 Lecture 0 Lab 3 Shop) 10 Hrs/Wk (1 Hr. Lecture 9 Hrs. Shop) *15 wks This course instructs students in the fundamentals of baking science, understanding of weights and measures, equipment use, baking terminology, and the function of ingredients. Students are introduced to basic yeast, quick breads, muffins, rolls and breads, doughnuts, fritters, pancakes, waffles, custard, puddings, and cookies. Students who successfully complete this course may apply for a Certificate from the National Restaurant Association Educational Foundation. Corequisite: CUA 101 or Faculty approval.
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3.00 Credits
3 Credits (3 Lecture 0 Lab 0 Shop) 3 Hrs/Wk (3 Hrs. Lecture) *15 wks This course stresses the importance and use of sanitary practices used in kitchen work. Proper storage and temperature control of perishable foods as well as methods of freezing food to slow down the growth of bacteria are studied. Maine laws governing eating and lodging establishments are reviewed. Students who successfully complete this course may apply for certification from the National Restaurant Association Educational Foundation.
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5.00 Credits
5 Credits (2 Lecture 0 Lab 3 Shop) 11 Hrs/Wk (2 Hrs. Lecture 9 Hrs. Shop) *15 wks Students will learn how to prepare a variety of beef, veal, poultry, fish and shellfish products. The elements of preparing a complete meal including menu planning, purchasing, and serving food are studied. Students learn the essentials of organizing their time to reduce waste and assure efficiency in the kitchen. Special emphasis is placed on proper food appearance and arrangement. Preparation of appetizers and hors d'oeuvres is also included. Short order cooking techniques are an integral part of this course. On occasion, the application and presentation of student skills will involve evening functions. Full participation on five evenings in the spring semester is a requirement of this course. Students will be notified at least two weeks in advance of each date. Prerequisisites: CUA 101, CUA 111; and corequisite: CUA 163 or Faculty approval.
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5.00 Credits
5 Credits (2 Lecture 0 Lab 3 Shop) 11 Hrs/Wk (2 Lecture 9 Shop) *15 wks Students are introduced to the preparation of desserts, including puddings, and specialty desserts, cakes and icings, pie doughs and fillings, tarts, eclairs, danish, and puff pastries. Desserts are prepared to complement the daily production menu to serve dining room guests. The course content is presented in theory, demonstration, and hands-on production learning experiences. Students who successfully complete this course may apply for a Certificate from the National Restaurant Association Educational Foundation. Prerequisites: CUA 101, 111; and corequisite: CUA 153 or Faculty approval.
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3.00 Credits
3 Credits (3 Lecture 0 Lab 0 Shop) 3 Hrs/Wk (3 Hrs. Lecture) *15 wks A study of the relationship between food and health. The importance of balanced and well-prepared meals is emphasized through study of the functions of carbohydrates, fats, protein and fiber in the diet. Students learn how to develop standardized menus and recipes, and how to prepare high protein foods such as meat, fish and poultry. Students who successfully complete this course may apply for certification from the National Restaurant Association Educational Foundation.
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1.00 Credits
1 Credit (1 Lecture 0 Lab 0 Shop) 1 Hr/Wk (1 Hr. Lecture) *15 wks This course will focus on the principles and practices of purchasing food and beverages, as well as non-food items with particular attention/emphasis on purchasing systems, quality and quantity concerns, and commodities such as meat, fish and shellfish products, poultry & eggs, dairy products, fruits & vegetables, baked goods and miscellaneous products. Cost analysis of products will also be reviewed.
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3.00 Credits
3 Credits (3 Lecture 0 Lab 0 Field Experience); 3 Hrs/Wk (3 Hrs. Lecture) *15 wks This course provides an overview of all aspects of the professional field of Early Childhood Education, including the history, terminology, and career options of the field. Also discussed are diverse programs for young children, qualities and skills of caregivers, health/safety and regulatory requirements of programs, principles of child development and partnerships with families.
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3.00 Credits
3 Credits (3 Lecture 0 Lab 0 Field Experience); 3 Hrs/Wk (3 Hrs. Lecture) *15 wks All domains of development will be reviewed pertaining to the child between birth to three years. This review will be used as the context for developing philosophy, goals and objectives for planning and providing appropriate environments and individualized curriculum. Students will discuss best ways to build relationships with children, nurture themselves as caregivers, and to build successful partnerships with parents. Prerequisites: ECE 100 & PSY 114; Corequisite: ECE 107 or approval of ECE Chairperson.
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