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Course Criteria
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1.00 Credits
This course is a survey of the responses of the criminal justice system in the United States in regards to terrorist acts. The focus of this course will be critical incident management and response to mass casualties from law enforcement and emergency responder perspectives. Procedures for analyzing a terrorist act as a crime scene will also be discussed. Federal, state and local agency capabilities and responsibilities will be compared. Preventive tactics used by law enforcement agencies and the military are emphasized. Prerequisite: None. 1 cr. 1 Lec. (Per Departmental Standards Version of CRJ 239, approved by Academic Affairs on 4/1/02).
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1.00 Credits
This course is an examination of the nature of serial killing, the offenders and their victims. Five aspects of serial homicide will be discussed. 1) the emergence of serial homicide in America; 2) the cultural, biological and psychological theories of causation; 3) victimology; 4) demographic, social and behavioral characteristics of serial killers; 5) detection and apprehension of serial killers by law enforcement.Prerequisite: None. 3 cr. 3 lec. (Per Departmental Standards Version of CRJ 240, approved by Academic Affairs on 10/14/2010).
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0.00 Credits
No course description available.
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2.00 Credits
This course is designed to provide a foundation for development of culinary theory and practical skills needed by both culinary arts students and hotel/restaurant management students. Topics covered include sanitation and safety techniques, nutrition planning and awareness, basic skill development, product identification, and proper cooking methods for various types of foods. Students will be introduced to and will prepare mother and minor sauces, stocks, and soups. 2 cr. .5 Lec. 4.5 Lab. (Per Departmental Standards Version of CUL 102, approved by Academic Affairs on 4/19/07).
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3.00 Credits
This course will provide students with the nutritional knowledge required to develop and modify recipes and menus to meet the needs of an increasingly health conscious public. Students will develop a practical systems approach to deliver nutritional alternatives to food service customers. 3 cr. 3 Lec. (Per Departmental Standards Version of CUL 120, approved by Academic Affairs on 2/24/05).
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1.00 Credits
The course examines the proper sanitation and safety methods in the food service industry. Emphasis will be placed on problems, procedures, techniques, and practices in sanitation and safety. This course includes the exam for a sanitation certificate from the National Restaurant Association (NRA) 1 cr. 1 Lec. (Per Departmental Standards Version of CUL 130, approved by Academic Affairs on 4/19/07).
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2.00 Credits
This course is designed to provide students with an introduction to the basic ingredients used in baking and general factors in production and preservation of baking products. Topics covered include: an introduction to bread and roll production, sweet yeast dough products, biscuits, muffins and scones, doughnuts and cruellers, pies, pastries, icings, cream and whipped toppings, cakes and cake specialties, and cookies. The methods of sanitation and safety will be addressed throughout the course. 2 cr. .5 Lec. 4.5 Lab. (Per Departmental Standards Version of CUL 140, approved by Academic Affairs on 4/19/07).
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2.00 Credits
This course will instruct students in the specialty preparation of hot and cold hors d'oeuvres and appetizers such as: meat and fish satays, spreads, dips, flatbreads, and grilled items, as well as condiments and accompaniments. Special emphasis will be placed on sanitation and safety principles, menu development and platter design and presentation. Prerequisite: CUL 102. 2 cr. .5 Lec. 4.5 Lab. (Per Departmental Standards Version of CUL 150, approved by Academic Affairs on 4/19/07).
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3.00 Credits
Students will become familiar with the necessary ingredients in garde manger and charcuterie preparations. The course will present preparation techniques for appetizers, pates, terrines, galantines, timbales, sausages, mousselines, and farces, as well as condiments and accompaniments. The course will also focus on food decoration including cold food decoration for practical and culinary displays, buffet presentation, and buffet management. Prerequisite: CUL 102. 3 cr. 2 Lec. 3 Lab. (Per Departmental Standards Version of CUL 202, approved by Academic Affairs on 2/11/2010).
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2.00 Credits
This course will introduce the student to theory and actual application of food production in a professional kitchen. The course will cover preparation of complete menus for volume food production including appetizers, soups, entrees, and vegetables. Sanitation and safety principles, nutrition planning and awareness, cost control procedures, quantity recipe production, menu development, and kitchen organization topics are addressed in this course. Students will work each food preparation station on a rotation basis. Prerequisite: CUL 102. .5 Lec. 4.5 Lab. (Per Departmental Standards Version of CUL 212, approved by Academic Affairs on 4/19/07).
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