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Course Criteria
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3.00 Credits
The study of the nature of crime, the criminal, and society's approach to the crime problem; the causes of crime; research methods in criminology; the criminal justice system in theory and reality; an introduction to penology. Prerequisite: SOC 11 or permission of program director. Three class hours a week .3 credits Fall
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3.00 Credits
ProcedureAn intensive study and analysis of the United States Constitution and an examination of judicial interpretations of it. Particular attention is placed on the Supreme Court's decisions and impact on criminal justice processes and procedures with respect to arrest, search and seizure, interrogation and confessions, assistance of counsel and freedom of speech. Prerequisite: CRJ 11 and 13. Three class hours a week .3 credits Fall
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3.00 Credits
CriminalisticsAn introductory course in forensic science with emphasis on the recognition, collection, and analysis of physical evidence. Students participate in practical exercises utilizing appropriate lab equipment and field kits and investigate simulated crimes and introduce physical evidence at mock trials. Prerequisite: CRJ 13, CRJ 15, and CRJ 58. Three class hours a week. Instructional Support Fee applies3 credits Spring
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3.00 Credits
JusticeA one-semester course on a specific topic or current issue affecting the criminal justice system. Topic to be announced each semester. Three class hours a week. 3 credits Not offered every year
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1.00 Credits
WorkThis course facilitates the new student's transition to college through exploration of a timely, relevant topic such as diversity, the meaning of work, voter education, or the value and purpose of higher education. The course views learning as an active process based on class discussion, readings, projects and lectures. It emphasizes reading skills, writing skills, problem solving, learning styles, critical thinking, basic computer literacy skills, and time management. As students investigate personal value systems, they recognize the skills required for success in higher education. As a result, students begin to understand how college expands their views and, thus, prepare for that change. The course introduces students to fundamental computer skills for web/net search, library research, word processing, and email. One class hour per week .Instructional Support Fee applies1 credit Fall, Spring
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1.00 Credits
1 credit Terms offered: Fall, Spring, Summer This course encourages the student to learn career decision-making skills through a process of self awareness, individual, and group exercises. The student will explore various career options with the intent on narrowing down specific academic and career goals. Emphasis is placed on gaining knowledge of information resources used in career planning and gaining knowledge of the major themes of career development and choice. One or two class hours a week. Prerequisite: None
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1.00 Credits
CredentialsA course in resume and cover letter design. Also includes instruction in job search strategies and interviewing techniques. Students are involved in mock interviewing, learning to dress for success, and appropriate work-world communication skills - everything you need to land the right job. 1 credit Fall, Spring
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3.00 Credits
SuccessThis course is designed to foster success in college by increasing students' information technology skills. Topics include basic computer operation, trouble-shooting simple problems, survey of application types, writing papers with word processors, introduction to uses of spreadsheets, email, chat, and threaded discussion as communication tools, online etiquette, searching/navigating the Internet, assessing the credibility of Internet resources, and using college reference databases. This course is not intended for CIS, OFC, or Business Administration majors. Three class hours per week .Instructional Support Fee applies3 credits Fall, Spring, Summer
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3.00 Credits
CulinarianThis course develops skills that allow students to present food in an artistically pleasing manner, digitally record it, and enhance the food service area. The course emphasizes the following skill areas: art skills, which include the creation of three-dimensional plates and platters utilizing the principles of form, function, and color; photography skills, which include the use of a digital camera and image editing software to record images and correct them for improved professional appearance; and ice-carving skills, which include the art of preparing centerpieces, show pieces, and socles to enhance the appearance of food presentation. Three class hours a week. for 10 weeks; two class hours and three lab hours a week for five weeks. Instructional Support Fee applies3 credits Fall; Day only
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4.00 Credits
IThis course covers the procedures and techniques of cooking. It develops basic skills including applicable kitchen safety and sanitation. It introduces students to the practical use of commercial kitchen equipment and hand tools as well as essential cooking principles. The course includes stocks, sauces and soups, meat, fish, and poultry preparations, vegetables and starch products, and cold pantry and breakfast preparation. This course requires participation in evening functions. Students begin to develop their culinary portfolios in this course. Two class hours and eight lab hours a week. Instructional Support Fee applies4 credits Fall; Day only
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