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Course Criteria
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3.00 Credits
(3 Credits) This course is a study of correctional processes and services, standards, personnel, principles of management, allocation of resources, training and staffing, the role of sentencing and work release programs; special programs and the use of outside contracts.(Prerequisite-Corequisite: ENG120)
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3.00 Credits
(3 Credits) The history, development and philosophy of drugs. The impact of drugs and drug abuse on a democratic society will be examined. Special consideration will be given to how drugs and drug abuse are viewed by law enforcement and our criminal justice system. (Prerequisite: CRM101; Corequisite: ENG120)
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3.00 Credits
(3 Credits) This course deals with the interaction of the various components of the justice system with the community. It involves an analysis of the way the work of police departments, courts, correctional institutions and community corrections agencies appear to the public. The image of the justice system in the media is examined: specific attention is paid to the issues of the young, minorities and community organizations. (Prerequisites: CRM123, CRM150; Corequisite: ENG120)
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3.00 Credits
(3 Credits) The internship offers the student the opportunity to put learned theory to practical application. The student is responsible for seeking out the agency placement, with the assistance of the course instructor. The internship requires the completion of a mandatory minimum number of hours. A log is kept, and the final grade is based on a combination of the log, supervising agency assessment, and final analytical report. (Prerequisite-Corequisite: ENG120, 225)
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3.00 Credits
(3 Credits) In this course, through ongoing and individualized contact with the supervising instructor, the student develops a topic pre-approved through a prospectus presented to the instructor. The student may develop any topic raised in any major class and is not limited by category. Empirical studies, surveys, literature reviews are among the acceptable categories of research. The final grade is determined by a review of the final product and the extent to which the student has followed the course guidelines. (Prerequisite-Corequisite: ENG120)
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1.00 Credits
(1 Credit) Fundamentals of soup and sauce production, as well as knowledge of kitchen equipment and knife skills, will lay the foundation needed in the culinary field. (Prerequisite - Corequisite: CUL115 or POI)
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1.00 Credits
(1 Credit) The basic principles of hot food preparation techniques will be covered as students prepare various meat, starch, and vegetable items. This course will form the basis for all future production courses, BCUL113, 114, 218, 219, 220 and 221. (Prerequisite: BCUL111 or POI)
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1.00 Credits
(1 Credit) This lab-oriented food production course gives the student the opportunity to expand on the cooking principles learned in Introductory Food Production. (Prerequisite: CUL112 or POI)
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1.00 Credits
(1 Credit) Organizational and production techniques of short order cookery will be taught through the use of popular and novelty foods. (Prerequisite: CUL113 or POI)
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3.00 Credits
(3 Credits) The fundamental theories in food production principles and techniques associated with the cookery of stocks, soups, sauces, meats, fish, vegetables, and starches are covered. A concentration on organization, food science, cookery methods, and meat fabrication will be explored. (Corequisite: CUL111, 112, 113, 114 or POI)
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