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  • FA 222: Kiln Casting & Pate de Verre

    3.00 Credits
    Salem Community College

    Focuses on the methods by which glass can be cast in a kiln through a variety of traditional and contemporary techniques. Students learn how to cast both solid and hollow forms from a number of positive materials, as well as how to incorporate non-glass materials into their castings. Glass selection and preparation, the fabrication of rubber molds, refractory mold-making and investment options, firing and annealing theory, finishing processes, and presentation choices also are covered. Technical instruction stresses the making of both functional and nonfunctional objects. Finished work and students' conceptual development are evaluated through formal critiques. Prerequisite: FA 220 or written permission of instructor for students not enrolled in glass art program Offered: Spring
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  • FA 250: Glassblowing II

    3.00 Credits
    Salem Community College

    Is a concept-oriented course that expands on the skills acquired in FA 150. The instructional emphasis at this level is on a continual analysis and critical approach to works in progress and concluded projects. Students should already be able to demonstrate a high degree of independence, commitment and technical proficiency. Students are required to develop a substantial body of work, calling upon their unique accumulation of knowledge and experience, that is expressive, original and of the highest quality. In conjunction with the instructor, students follow an independent study of their own design. It is recommended that they develop a critical discourse with students and faculty from other disciplines. The course includes critiques, group dialogue, readings, slide lectures, field trips and visiting artists. Prerequisite: FA 150 Offered: Spring
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  • FA 255: Hot Glass Casting

    3.00 Credits
    Salem Community College

    Is a second-level class that offers an introduction to hot glass casting. Students develop the technical skills required to become proficient with this technique. Emphasis is placed on mold making and sculptural aesthetics, with lectures covering the unique technical knowledge required to make large-scale works in glass. Prerequisite: FA 250 or written permission of instructor Offered: Spring
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  • FPT 101: Introduction to Food Processing

    3.00 Credits
    Salem Community College

    Familiarizes students with the various processes that are necessary to develop consumer foods and deliver these processes in a desirable format for the manufacturer and consumer. Topics include properties of foods, process control in food development, mixing and forming foods, separation of food components, processing foods with heat, processing foods by removal of heat, packaging, sealing containers, material handling, food storage and shipping/distribution. Prerequisite: Completion of ENG 98, if required Offered: Fall
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  • FPT 110: Food Production Safety and Toxicity

    3.00 Credits
    Salem Community College

    Discusses the various processes that are necessary to develop and package consumer foods in a manner which will positively affect food nutrition and reduce the effects of toxicity. Topics include toxins, contaminates, nutrients, food additives and food process risk assessment. Prerequisite: FPT 101 or written permission of instructor Offered: Spring
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  • FPT 210: Food Packaging

    3.00 Credits
    Salem Community College

    Introduces students to the various processes that are necessary to package final food products and deliver these products with proper processing, preservation distribution and marketing. Topics include plastic polymers, edible and bio-based packaging materials, thermoplastic polymers, paper-based packaging, metal packaging, glass packaging, and packaging of dairy products, cereals, snack foods and beverages. Prerequisite: FPT 101 Corequisite: CHM 130 Offered: Fall
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  • FPT 230: Food Analysis

    3.00 Credits
    Salem Community College

    Familiarizes students with the various processes that are necessary to make technological improvements to new food development. Topics include new food product development, generation of new food ideas, development of strategies for marketing new foods, legal impacts on new food, effective success strategies for new food development/sales, new food product development techniques and testing of various food textures. Prerequisite: FPT 101 Offered: Spring
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  • GEO 101: World Regional Geography

    3.00 Credits
    Salem Community College

    Is a global survey of world regions that presents students with basic physical geography concepts as well as ideas for studying and comparing cultural traditions, resources, economies, landscapes, and origins. The interaction of countries and regions, their global roles, issues of globalization and cultural diversity are discussed. Contrasts between developed and underdeveloped countries are explored. Prerequisite: Completion of ENG 98, if required Offered: Fall, Spring
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  • HIS 161: World History I

    3.00 Credits
    Salem Community College

    Covers principal political, economic, cultural and social developments in world history through the sixteenth century, relating the past to the present. Equal consideration is given to the history of Asia, Africa, the Americas and Europe. Prerequisite: Completion of ENG 98, if required Offered: Fall
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  • HIS 162: World History II

    3.00 Credits
    Salem Community College

    Covers principal political, economic, cultural and social developments in world history from the sixteenth century to the present, relating the past to the present. Equal consideration is given to the history of Asia, Africa, the Americas and Europe. Prerequisite: Completion of ENG 98, if required Offered: Spring
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