|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
5.00 Credits
Emphasizes those provisions of the Bill of Rights which pertain to Criminal Justice. Topics include: characteristics and powers of the three branches of government, principles governing the operation of the Constitution, the Bill of Rights, and the Constitutional Amendments.
-
5.00 Credits
Introduces the nature, extent, and factors related to criminal behavior, and the etiology of criminal offenses and offenders. Topics include: scope and varieties of crime; sociological, psychological, and biological causes of crime; criminal subculture and society's reaction; prevention of criminal behavior; behavior of criminals in penal and correctional institutions; and problems of rehabilitating the convicted criminal.
-
5.00 Credits
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.
-
5.00 Credits
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. Placement is subject to the availability of an approved site. Topics include: observation and/or participation in criminal justice activities, interpersonal skills development, community oriented policing, cultural diversity, critical thinking/problem solving, and an independent study project.
-
5.00 Credits
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.
-
3.00 Credits
Provides an overview of professionalism in culinary arts and culinary career opportunities. Chef history, pride, and esprit de corps are taught. Topics include: cuisine, food service organizations, career opportunities, food service styles, and basic culinary management techniques.
-
3.00 Credits
Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, sanitary procedures, 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.
-
5.00 Credits
Introduces fundamental quantity food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, food costs, basic cooking principles, recipe utilization, and methods of food preparation. Laboratory demonstrations and student experimentation parallel class work.
-
5.00 Credits
Continues emphasis on terms, concepts, and methods necessary to quantity food preparation. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen aromatics, regional cooking principles and history, recipe utilization, and methods of American regional food preparation. Laboratory demonstrations and student experimentation parallel class work.
-
3.00 Credits
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. To understand the overall concept of purchasing and receiving practices in quality food service operations. To apply knowledge of quality standards and regulations governing food products to the purchasing function. To receive and store food and non-food items properly. Laboratory demonstration and student experimentation parallel class work.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|