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Course Criteria
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3.00 Credits
This course is a study of contemporary police practices, issues, and strategies. The course focuses on police proficiencies and procedures applied through critical thinking techniques and practical demonstrations. The role of police in society, police and community relations, police specialization and supervision, and current and future police issues are explained in this advanced criminal justice elective course. The course is designed to broaden the students' educational experience through real-world models and appropriate observational assignments, and is taught in conjunction with local law enforcement.
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3.00 Credits
The course explores the legal and policy issues associated with the Internet and cyberspace. The course will focus on cases, statutes, regulations, and constitutional provisions that affect people and businesses interacting through computers and the Internet. Topics include intellectual property, e-commerce, online contracts, cybercrimes, torts, and privacy issues. Prerequisite: Criminal Justice 101 and 103 for students enrolled in the Criminal Justice Program. Computer Technology 107 for students enrolled in the Computer Technology/Cybersecurity/ Information Systems Programs.
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1.00 - 3.00 Credits
Study projects directly related to the Criminal Justice curriculum under the supervision of the instructor. Library and field contacts assigned on selected problems. Instructor consent required to take this course.
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3.00 Credits
Application of scientific principles and techniques to food preparation. Focus will be on production of sauces, stocks, soups, salads, vegetables, and pasta.
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3.00 Credits
A continuation of Food Preparation I. Emphasis will be on the production of meats, poultry, fish/seafood, breads, pastries, and desserts.
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2.00 Credits
A course in the fundamentals of food preparation and service in a variety of international cuisines. The course is designed to include a history and development of major world cuisines. Production will include preparation and presentation of classical menu items.
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3.00 Credits
A course in baking, which involves preparation of yeast rolls, breads, pies, cakes, cookies, tarts, doughnuts, and holiday specialties. Topics include proper use and care of equipment, sanitation, and hygienic work habits.
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3.00 Credits
A continuation of Baking I. Emphasis will be on the development of higher competency levels in baked good production.
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3.00 Credits
A course designed to provide an understanding of dining room procedures and principles used for full service operations and buffet services. Included in the course are classic methods of table service, dining room preparation, sanitation, customer relations, and tableside cookery.
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2.00 Credits
A course in the dining service appropriate to coffee shops and lounges/taverns. Emphasis is on liquor laws, purchasing, and production of alcoholic and non-alcoholic beverages.
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