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Course Criteria
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3.00 Credits
Identification of illegal drugs, special problems in enforcement, and an analysis of the development of modern drug laws in relation to scientific studies are covered in this course.
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3.00 Credits
This course deals with basic concepts and principles of community relations with major emphasis on understanding human beings and how to utilize this information in a practical way.
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3.00 Credits
The role of patrol operations in the law enforcement organization is studied. Skills, knowledge, and theories necessary for efficient patrol work are included.
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3.00 Credits
This course deals with various topics designed to approach issues in criminal justice based on students' needs.
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3.00 Credits
The role of the crime laboratory in the law enforcement organization, scientific crime detection, recording the crime scene, collection, and identification and transporting of evidence are covered in this class.
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3.00 Credits
Analysis of the police role in highway traffic safety activities, theories, structure and process of enforcement, engineering and education in accident prevention and loss reduction will be studied.
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3.00 Credits
History and development of correctional law, hands-off doctrine, court involvement, basic rights of prisoners, probationers, and parolees are studied in this course.
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3.00 Credits
This course is a study of the crime as a form of deviant behavior and includes nature and extent of crime, past and present theories, preventions, control, and treatment.
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3.00 Credits
This course examines causes, control, and prevention of juvenile crime. The juvenile court and police procedures are also studied.
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2.00 Credits
This course teaches the fundamental concepts, skills, and techniques involved in basic cookery are covered in the course. Special emphasis is given to the study of ingredients, applied kitchen mathematics, cooking theories, and the preparation of stocks, broths, glazes, soups, thickening agents, and the grand sauces and emulsion sauces. Lectures and demonstration teach organization skills in the kitchen, provides and overview of proper identification, usage, and maintenance procedures for a variety of tools including refrigeration equipment, fixed equipment, hand tools, and appliances. Culinary Concepts: 2 credit hours.
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