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Chemical Laboratory Technology |
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CLT-120 Intro To Microbiology Lab
Credits: 2
Contact Hours: Lec 1 Lab 2
Tier Rate: Tier I
This course is an introduction to the biology of microorganisms with applications to industry, food science, medicine, and agriculture. Emphasis is placed on laboratory techniques. This course is required for the Chemical Laboratory Technology program. Prerequisite(s): Grade of “C” or better in ATS 105 .
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CLT-125 Hazardous Waste Management
Credits: 2
Contact Hours: Lec 2
Tier Rate: Tier I
This course is an overview of the management of hazardous materials and wastes. The generation, control, and disposal of hazardous materials and wastes will be examined through lectures, case studies, worksheets and field trips. Students will develop knowledge and skills needed to recognize, evaluate, control and prevent hazards from chemicals that threaten occupational and environmental health.
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CLT-130 Food Science Techniques
Credits: 2
Contact Hours: Lec 1 Lab 2
Tier Rate: Tier I
This course is an 8-week block course designed for students of the chemical laboratory technology program. It covers basic concepts of food science, including chemical properties, microbiology, and food safety methods. Prerequisite(s): Grade of “C” or better in ATS 105 and ATS 120 .
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CLT-135 Biochemical Laboratory Techniques
Credits: 2
Contact Hours: Lec 1 Lab 2
Tier Rate: Tier I
This course is a one-semester survey course designed for students of the chemical laboratory technology program. It covers basic concepts about biochemistry and the related laboratory techniques used in the biotechnology industry. Prerequisite(s): Grade of “C” or better in ATS 105 and ATS 120 .
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Chemistry |
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CHM-101 Introductory Chemistry 
MOTR Equivalent: MOTR CHEM 100L Essentials in Chemistry with Lab
Credits: 4
Contact Hours: Lec 3 Lab 2
Tier Rate: Tier I
This is an introductory course designed to study basic chemical principles. Topics include atomic structure, measurement, bonding, properties of gases, acids and bases, solutions, organic nomenclature, functional groups, carbohydrates, lipids, proteins, and nucleic acids. Laboratory activities give students the opportunity to demonstrate chemical principles presented in lecture.
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CHM-160 General Chemistry I
MOTR Equivalent: MOTR CHEM 150 Chemistry I
Credits: 4
Contact Hours: Lec 4
Tier Rate: Tier I
This course is a study of the fundamental laws and theories of chemical structures and reactions. Topics include: atomic theory, stoichiometry, aqueous reactions, properties of gases, liquids, and solids, periodicity, bonding, thermodynamics, and properties of solutions. This course is recommended for all those majoring in Science as well as Chemistry majors and minors. Prerequisite(s): Grade of “C” or better in MTH 110 or higher, or satisfactory score on the ACT.
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CHM-161 General Chemistry I Lab
MOTR Equivalent: MOTR CHEM 150L Chemistry with Lab (if completed with CHM 160)
Credits: 1
Contact Hours: Lab 2
Tier Rate: Tier I
The lab emphasizes proper laboratory technique, synthesis, physical studies, qualitative and quantitative analysis, and data manipulation and statistical analysis. This course is recommended for all those majoring in Science as well as Chemistry majors and minors. Prerequisite(s): Grade of “C” or better in MTH 110 or higher, or satisfactory score on the ACT.
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CHM-170 General Chemistry II
Credits: 4
Contact Hours: Lec 4
Tier Rate: Tier I
This science majors course will include topics such as kinetics, chemical equilibrium, acid-base equilibrium, solubility equilibrium, complex ion formation, acid-base theory, thermodynamics, and electrochemistry Prerequisite(s): Grade of “C” or better in CHM 160 .
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CHM-171 General Chemistry II Lab
Credits: 1
Contact Hours: Lab 2
Tier Rate: Tier I
This science majors course will include topics such as kinetics, chemical equilibrium, acid-base equilibrium, solubility equilibrium, complex ion formation, acid-base theory, thermodynamics, and electrochemistry Prerequisite(s): Grade of “C” or better in CHM 160 .
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CHM-200 Survey of Organic Chemistry
Credits: 5
Contact Hours: Lec 4 Lab 3
Tier Rate: Tier I
The course is a study of the principles of organic chemistry and biochemistry. At the conclusion of this course, students will demonstrate an understanding of organic nomenclature, molecular structure and bonding, physical and chemical characteristics of organic functional groups, organic reactions and mechanistic principles, organic lab techniques and safety, and elementary biochemistry. Prerequisite(s): Grade of “C” or better in CHM 101 or CHM 160 and CHM 161 .
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CHM-225 Environmental Chemistry
Credits: 3
Contact Hours: Lec 2 Lab 2
Tier Rate: Tier I
Students in this course study the sources, reactions, transport and fate of chemical entities in the air, water and soil environment as well as their effects on human health. Topics of interest include: environmental chemistry of water pollution, water treatment, geochemistry, atmospheric chemistry, air pollution, hazardous materials, resources. The lab component consists of field activities, experiments and demonstrations to reinforce the concepts and ideas presented in lecture. Prerequisite(s): Grade of “C” or better in CHM 101 or CHM 160 and CHM 161 .
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CHM-242 Organic Chemistry I
Credits: 5
Contact Hours: Lec 4 Lab 3
Tier Rate: Tier I
A lecture/lab course that studies the chemistry of carbon compounds from a functional group perspective. Emphasis is placed on reaction mechanisms and synthetic application in lecture while analytical and synthetic techniques will be emphasized in lab. Prerequisite(s): Grade of “C” or better in CHM 170 and CHM 171 .
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CHM-243 Organic Chemistry II
Credits: 5
Contact Hours: Lec 4 Lab 3
Tier Rate: Tier I
This course will further develop knowledge of organic chemistry with a greater emphasis on functional group reactivity, mechanisms, and multistep synthetic sequences. The topics include: aromatic compounds, including phenols and aryl halides as well as a thorough discussion of delocalized chemical bonding; aldehydes and ketones; amines; carboxylic acids and their derivatives. There will be enhanced requirements for naming compounds, elucidating structures via spectroscopy and actual synthesis in the lab. Prerequisite(s): Grade of “C” or better in CHM 242
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CHM-250 Intro Quantitative Analysis
Credits: 5
Contact Hours: Lec 3 Lab 4
Tier Rate: Tier I
The lectures in this course present the theory of analysis performed in the laboratory. Laboratory includes gravimetric analysis, volumetric analysis, chromatography, colorimetry, spectroscopy, complexometric and ion-exchange analysis as they apply to chemical analysis. This course is heavily weighted on the laboratory skills of the student. Prerequisite(s): Grade of “C” or better in CHM 170 and CHM 171
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Chinese |
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CHN-101 Beginning Chinese 
MOTR Equivalent: MOTR LANG 105 Foreign Language I
Credits: 3
Contact Hours: Lec 3
Tier Rate: Tier I
This is an introductory course in Mandarin Chinese (Putonghua) designed for students who have little or no prior exposure to Chinese language. The emphasis of this course is on the four basic language skills: listening, speaking, reading, and writing using both Pinyin phonetic system and simplified Chinese characters. The course will focus on correct pronunciation, accurate tones, and grammatical structures. Content appropriate Chinese social and cultural background and history will be presented in order to promote an understanding of Chinese language and its culture.
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Communication |
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COM-100 Introduction to Communication
MOTR Equivalent: MOTR COMM 100 Introduction to Communications
Credits: 3
Contact Hours: Lec 3
Tier Rate: Tier I
This course provides an introduction to the study of communication, including interpersonal communication, small group dynamics, and public speaking.
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COM-105 Public Speaking
MOTR Equivalent: MOTR COMM 110 Fundamentals of Public Speaking
Credits: 3
Contact Hours: Lec 3
Tier Rate: Tier I
This is an introductory course in research, composition, delivery, and evaluation of speeches for a variety of purposes and occasions. Students develop skills in critical listening and analysis through small group and individual activities.
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COM-150 Intro Mass Communication
Credits: 3
Contact Hours: Lec 3
Tier Rate: Tier I
The media are everywhere, and they affect almost every aspect of our lives, including our knowledge of the world around us: the decisions we make as consumers and the values we embrace. Print and electronic media are covered in this course. Prerequisite(s): COM 100 or COM 105 .
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COM-200 Interpersonal Communication
MOTR Equivalent: MOTR COMM 120 Interpersonal Communication
Credits: 3
Contact Hours: Lec 3
Tier Rate: Tier I
This course is designed as an introduction to the theory and practice of interpersonal communication. Students learn how to become both effective and appropriate communicators in a variety of contexts. Students also develop good listening and responding skills, conflict management strategies, sensitivity to language and an understanding of cultural and gender differences. Prerequisite(s): Grade of “C” or better in ENG 101 and a grade of “C” or better in COM 100 or COM 105 .
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COM-225 Organizational Communication
Credits: 3
Contact Hours: Lec 3
Tier Rate: Tier I
This course provides an in-depth study and application of effective communication practices within the workplace or any other organization. Students learn to improve infrastructural communication, while developing the skills required to lead, manage, and maintain positive and effective information flow within organizations. Prerequisite(s): COM 100 or COM 105 .
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COM-290 Co-Operative Ed/Internship
Credits: Variable 1-3
Contact Hours:
Tier Rate: Tier I
This course provides supervised work experience in the major discipline, providing the student with the opportunity to make practical application of the skills and knowledge attained. An individual application and instructional management plan will determine goals. Prerequisite(s): Completion of 30 credit hours or more and permission of department chair.
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Criminology |
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CRM-210 Introduction to Criminal Justice
Credits: 3
Contact Hours: Lec 3
Tier Rate: Tier I
This is an introductory course in the philosophical and historical background of the American criminal justice system and its primary components: law enforcement, courts, and corrections. Students examine the origins of crime and the organization, purpose, and functions of law enforcement and other agencies involved in the administration of criminal justice.
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CRM-230 Introduction to Criminology
Credits: 3
Contact Hours: Lec 3
Tier Rate: Tier I
This course provides an overview of criminological theories in order to classify and analyze different crime trends and patterns. Topics include the nature of criminology, criminological methods, crime causation, and the characteristics of types of crimes and offenders.
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CRM-250 Policing in America
Credits: 3
Contact Hours: Lec 3
Tier Rate: Tier I
This course focuses on the structure, role and function of policing within the community and the American Society. Types of policing and police-community relations are explored. Students focus on developing communication skills, working with special populations, conflict management, utilizing technology and the importance of professionalism as a criminal justice practitioner.
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CRM-260 Criminal Law and the Courts
Credits: 3
Contact Hours: Lec 3
Tier Rate: Tier I
This course examines the nature and development of criminal law along with the principles, processes, and structures found in adult criminal courts. Courtroom participants and their roles as well as contemporary criminological issues involving the courts are also examined.
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CRM-270 Institutional and Community Based Corrections
Credits: 3
Contact Hours: Lec 3
Tier Rate: Tier I
This course presents an overview of justice and corrections. The course will explore the rationale and effectiveness of punishment, deterrence, restorative justice and corrections as well as the history and evolution of incarceration and community-based sanctions in America.
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Construction Technology |
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CST-105 Intro Construction Technology
Credits: 3
Contact Hours: Lec 2 Lab 2
Tier Rate: Tier II
This course provides students skills necessary for achieving success within the construction industry. Topics of study includes: Basic safety, construction math, introduction to hand tools, introduction to power tools, basic rigging, and communication and employability skills. This course is the gateway course into the Construction Technology program.
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CST-115 Printreading for Construction
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
Students will learn to read, understand, interpret and apply information from a construction blueprint. A study of construction materials and practices as applied to the reading of blueprints, as well as a study of technical sketching, is included. This course is geared around the reading and interpretation of residential blueprints with transference to commercial construction.
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CST-135 Construction Carpentry I
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
Note: Course only offered in the fall semester. This course introduces students to carpentry skills necessary to frame residential floor, wall, and ceiling components.
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CST-140 Cabinetmaking and Millwork I
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
This course provides a study of materials, tools, and equipment, processes, and joinery as an introduction to the woodworking/cabinetmaking industry. Lab exercises include safe equipment/tool use, joinery techniques and a woodworking project.
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CST-150 Concrete and Forms
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
This course is designed to provide background and related information about concrete and forms including setting and leveling. Extensive use of form layout, form cutting, form construction and form erecting will be required.
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CST-170 Masonry I
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
This course provides a study of masonry units and shapes and masonry tools, terminology, and equipment. Blueprint reading and estimating materials and labor will be covered. Techniques for laying of walls, floors and leads will be practiced in lab.
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CST-210 Interior Finishes
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
This course is designed to provide background and related information about a variety of commercial interior applications related to the field of commercial carpentry. Topics include; drywall, suspended ceilings, metal studs, patented wall coverings, cabinet and fixture installation, metal door installation and other commercial hardware. Extensive laboratory experiences provide the student with practical applications associated with the topics.
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CST-235 Construction Carpentry II
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
This course is designed to provide technical information, math skills and practical experience necessary to layout, cut and construct roof rafters including common, hip and valley rafters. Straight and landing stairs are also included. Prerequisite(s): CST 135 .
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CST-239 Construction Trim Carpentry
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
This course provides a wide variety of projects and technical information that will provide students knowledge and experience in installing interior trim, doors, and hardware.
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CST-240 Cabinetmaking and Millwork II
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
This course provides a study of materials, tools and equipment, processes, joinery, face frame/frameless design, counter tops and production techniques as applied to the cabinet industry. Lab exercises include joinery techniques and cabinet construction. Prerequisite(s): CST 140 .
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CST-245 Green Construction Practices
Credits: 3
Contact Hours: Lec 2 Lab 2
Tier Rate: Tier II
The purpose of this course is to give students an understanding into the meaning of green construction. The course enables them to identify the vocabulary used in the green movement, with an emphasis in design practices, sustainable building materials, green building techniques, energy efficient best practices, sighting and orientation, water and energy systems, landscapes and the natural resources available. The course is designed for those interested in sustainable building practices, and/or those who recognize the importance of sustainable design practices in their daily lives.
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CST-250 Exterior Finishes
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
This course is designed to provide background and related information about a variety of exterior finishes such as roofing components, wall coverings including wood siding, vinyl siding, EIFS, windows, doors, soffits, fascia and hardware. Extensive laboratory experiences provide the student with practical applications related to the subject.
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CST-265 Construction Technology Capstone
Credits: 4
Contact Hours: Lab 8
Tier Rate: Tier II
Note: Course only offered in the spring semester. This comprehensive course will be used to evaluate the student’s knowledge and skills in CST using concepts and skills learned from previous CST courses. A Grade of “C” or better will be required to complete the CST degree program. Prerequisite(s): CST 239 , CST 140 , CST 235 , CST 260, CST 290 or concurrent enrollment in CST 290 , and a minimum of 45 credit hours completed.
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CST-270 Masonry II
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
Through classroom and laboratory experiences, students will study leads, cavity, composite and reinforced block and brick walls and structures. Setting doors and window frames, floor tile, as well as types and use of scaffolding will be included. Prerequisite(s): CST 170 .
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CST-275 Masonry III
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
Emphasis will be placed on specialty masonry units such as fireplaces and chimneys, cornices, arches, quoins, tile and stone. In addition to classroom sessions, students will attain measurable skill levels in laboratory settings. Prerequisite(s): CST 170 .
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CST-280 Fundamentals of Crew Leadership
Credits: 3
Contact Hours: Lec 2 Lab 2
Tier Rate: Tier II
Today’s leaders face a complex and challenging workforce, and having a capable leader is essential to the success of any team. This course introduces the trainee to the principles of leadership. Trainees will learn about: the construction industry today, business organizations, team building, gender and minority issues, communication, motivation problem solving, decision making, safety, and project control. Prerequisite(s): Grade of “C” or better in CST 235 .
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CST-281 Project Supervisor
Credits: 3
Contact Hours: Lec 2 Lab 2
Tier Rate: Tier II
Project Supervision is a comprehensive, competency-based program that gives both veteran and new field managers a step-by-step approach to honing their natural abilities, developing essential skills, and generally improving their performance as leaders. As a one-level curriculum, Project Supervision covers topics such as Human Relations and Problem Solving, Safety, and Quality Control.
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CST-290 Co-Operative Ed/Intern/Related Elective
Credits: 3
Contact Hours: Practicum 9
Tier Rate: Tier II
This course provides a supervised work experience in the major field giving the student opportunity to make practical application of the knowledge and skills attained. An individualized instructional management plan will determine goals to be accomplished. Seminars may also be required. Prerequisite(s): Completion of 30 credit hours and 2.0 GPA or advisor’s approval. Please see the Department Chair of the specific program area for application.
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Culinary Arts |
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CUL-100 Culinary Fundamentals
Credits: 3
Contact Hours: Lec 1 Lab 4
Tier Rate: Tier II
This course will provide the students with the knowledge of various safety and sanitation practices in the food-service and hospitality industries. This course will also teach students basic skills in the kitchen as well as introducing them to the basics of cooking, baking and nutrition. This course will also offer the students a brief look at everything that goes into owning and operating a foodservice facility.
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CUL-101 Food Preparation & Theory
Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
Tier Rate: Tier II
Students will learn classical and contemporary cooking techniques, preparation of nutritionally balanced meals and proper plate presentation. Students will gain an understanding of industry standards in safety and sanitation, standard recipes and measurements, operation of food service equipment and application of basic math skills in the determination of cost factors and menu pricing. The lab portion of the course will focus on the application of principles taught in lecture. This course will prepare students for entry level job skills and is a prerequisite for the next series of courses in the program.
Please note:
Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds.
Grade of “C” or higher is required for this course for advancement into upper level courses.
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CUL-102 Meat Fabrication
Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
Tier Rate: Tier II
This course will expand on the cooking techniques learned in CUL 101 Food Preparation & Theory through fabrication, identification and purchasing of proteins they will use in the industry. In this class, the student will have an opportunity to observe the fabrication of whole meats, seafood and poultry and apply it to cooking and plating techniques at a more advanced level.
Please note:
Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pound. Prerequisite(s): HSM 115 or concurrent enrollment and grade of “C” or better in CUL 101 .
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CUL-103 Garde Manger
Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
Tier Rate: Tier II
Garde Manger is the art of the cold kitchen. A Garde Manger Chef is considered to be the “keeper of the food” or pantry supervisor, referring to the task of preparing and presenting cold foods. Students will learn to use products from all areas of the kitchen to make a modern menu profitable and sustainable. This course will develop skills in producing a variety of cold foods products including salads, hors d ‘oeuvres, cold soups and charcuterie; as well as creating decorative elements for buffet presentation.
Please note:
Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): HSM 115 or concurrent enrollment and grade of “C” or better in CUL 101 .
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CUL-105 Soups and Sauces
Credits: 2
Contact Hours: Lec 1 Lab 2 Practicum 0
Tier Rate: Tier II
This course expands on the use of contemporary sauces and soups in the culinary industry. Students will learn new techniques in soups, sauces and gastriques taking classical sauces and making them modern using alternative starches, techniques and healthier thickeners.
Please note:
Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): CUL 101 or concurrent enrollment.
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CUL-110 Molecular Gastronomy
Credits: 2
Contact Hours: Lec 1 Lab 2 Practicum 0
Tier Rate: Tier II
This course allows students to explore alternative methods of food production using science as the catalyst. Students will learn how to apply these methods to the social, artistic and technical components in creating a culinary experience. Also known as molecular gastronomy or modern cuisine. Students will apply these scientific methods to food to create foams, spheres, airs and gels and will explore the use of these products for center of the plate presentations and/or garnishes. Prerequisite(s): HSM 115 or concurrent enrollment and grade of “C” or better in CUL 101 .
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CUL-115 Farm to Table
Credits: 2
Contact Hours: Lec 1 Lab 2 Practicum 0
Tier Rate: Tier I
This course provides insight into what it will take to operate a sustainable, local and affordable commercial operation in your community. Students will use local resources and ideas from local chefs who are leading the way in local and sustainable practices. Students will research and write menus that utilize these practices and then prepare food for these menus from local sources. This course will explore the options of chef owned farms raising and using their products for service. Students will visit local farms as part of the course. This course will seek to answer the questions: Can going local and sustainable cover the needs of a commercial operation? What limitations are there from the health department to use local products?
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CUL-121 Introduction to Baking
Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
Tier Rate: Tier II
This course is an introduction of the student to the ingredients, procedures and processes of basic baking. Course includes concepts in formulas and the chemical reactions of basic doughs, cakes and batters.
Please note:
Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds.
Grade of “C” or higher is required for this course for advancement into upper level courses.
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CUL-130 European Pastries
Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
Tier Rate: Tier II
This course involves the study and practice of the fine culinary arts European and classical dessert preparation as well as sugar and chocolate decorating techniques, including stenciling , piping, marzipan and pastillage. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): HSM 115 or concurrent enrollment or grade of “C” or better in CUL 121 .
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CUL-150 Specialty Breads
Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
Tier Rate: Tier II
This course is the study and practice of the culinary art of quick bread and yeast bread techniques, including biscuit, scones, muffins, miscellaneous quick breads, as well as basic yeast bread, artisan bread and sourdough bread production.
Please note:
Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): CUL 121 or concurrent enrollment.
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CUL-160 Cake Decorating
Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
Tier Rate: Tier II
Cake decorating is one of the sugar arts that uses icing or frosting and other edible decorative elements to make cakes and showpieces. Decorated cakes are often a focal point of special celebrations including: birthdays, graduations, bridal showers, weddings and anniversary. This course will cover skills needed to produce decorated cakes for use in commercial operations as decorative centerpieces and for retail sales. Topics covered will include: various frosting and their application, use of borders and flowers as decorative elements, construction of multi-tiered cakes and pricing strategies based on product cost.
Please note:
Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): HSM 115 or concurrent enrollment and grade of “C” or better in CUL 121 .
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CUL-170 Chocolate & Sugars
Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
Tier Rate: Tier II
This course introduces students to the art of working with chocolate and sugar. Topics include tempering, cutting shapes, transfer sheets, display pieces, candies and sugar doughs. Students will be exposed to the idea of sugar as an art with techniques in poured, pulled and spun sugar.
Please note:
Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): HSM 115 or concurrent enrollment and grade of “C” or better in CUL 121 .
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CUL-180 Plated Dessert Presentation
Credits: 2
Contact Hours: Lec 1 Lab 2 Practicum 0
Tier Rate: Tier II
This class focuses on the elements of modern dessert composition. It stresses a complete understanding and creation of all components of plated dessert production, using the basic patisserie principles. This class will help prepare students by giving them the basic skills needed to compose and present desserts in a restaurant, club, hotel or resort setting. Students will gain knowledge of techniques and equipment needed to produce desserts, sauces and garnishes and to use these components to create finished plated desserts that are both delicious and visually striking.
Please note:
Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): HSM 115 or concurrent enrollment and grade of “C” or better in CUL 121 .
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CUL-201 Contemporary Cuisine
Credits: 8
Contact Hours: Lec 3 Lab 10 Practicum 0
Tier Rate: Tier II
This course provides the advanced cul culinary arts student instruction and practice in the actual back of the house operation of a working restaurant. Students will research and design menus, determine purchasing needs for menu production, and prepare food to proper safety and sanitation standards utilizing accepted classical and contemporary techniques.
Please note:
Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): HSM 125 and grade of “C” or better in CUL 102 , CUL 103 , CUL 121 , HSM 115 .
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CUL-203 World Cuisine
Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
Tier Rate: Tier II
This course exposes the student to different ethnic cuisines by linking the past and its people with the different regions from around the world. Study of the unique ingredients used in the traditional foods and preparations will be discussed and used in lab applications. Students will apply knowledge and techniques learned to present restaurant quality dishes from each cuisine using standardized recipes with a contemporary flair.
Please note:
Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): CUL 102 , CUL 103 , and grade of “C” or bettter in HSM 115 .
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Dental Assisting |
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DAS-101 Chairside Assisting I
Credits: 4
Contact Hours: Lec 2 Practicum 6
Tier Rate: Tier III
This course focuses on the introduction to the business of dentistry, the ethics and law of dentistry, and the professionalism and duties of a chair-side dental assistant. Prerequisite(s): Admission to the Dental Assisting program.
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DAS-102 Infection Control
Credits: 2
Contact Hours: Lec 1 Lab 2
Tier Rate: Tier III
This course introduces the infection and hazard control procedures necessary for the safe practice of dentistry. It will include an overview of microbiology, OSHA standards, chemical disinfecting and sterilizing techniques. Prerequisite(s): Admission to the Dental Assisting program.
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DAS-103 Chairside Assisting II
Credits: 3
Contact Hours: Lec 3 Lab 0 Practicum 0
Tier Rate: Tier III
This course focuses on the continual studies of chair-side dentistry that includes specialized area of dentistry. It will provide a level of knowledge and skill that will prepare the dental assistant for clinical dentistry. Prerequisite(s): Grade of “C” or better in all of the previous Dental Assisting courses.
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DAS-105 Dental Language
Credits: 2
Contact Hours: Lec 2 Lab 0 Practicum 0
Tier Rate: Tier III
This course focuses on the student to properly communicate and relay treatment to the dental patient. Through role playing and community service the student will learn the importance of verbal and nonverbal communication skills. The student will prepare a resume for their future position in the career of dentistry. Prerequisite(s): Grade of “C” or better in DAS 101 DAS 102 DAS 114 DAS 115 DAS 120 DAS 130 .
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DAS-114 Operative Dentistry
Credits: 3
Contact Hours: Lec 2 Lab 2
Tier Rate: Tier III
This course introduces basic knowledge and skill application for general chair-side assisting procedures. Emphasis is placed on the application and procedures of four-handed dentistry and clinical support functions. Upon completion, students should be able to utilize theory and clinical skills in a dental setting. Prerequisite(s): Admission to the Dental Assisting program.
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DAS-115 Dental Science and Health
Credits: 2
Contact Hours: Lec 2
Tier Rate: Tier III
This course offers the following topics related to dental science and health: dentition, head and neck anatomy, tooth morphology, oral embryology and histology, nutrition, oral pathology, and pharmacology. Prerequisite(s): Admission to the Dental Assisting program.
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DAS-120 Dental Materials I
Credits: 3
Contact Hours: Lec 2 Lab 2 Practicum 0
Tier Rate: Tier III
This course provides a study of the science of dental materials, their composition, structures and properties; uses in dentistry, and manipulation techniques. Emphasis is on safety procedures during manipulations of materials and use of equipment. Prerequisite(s): Admission to the Dental Assisting program.
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DAS-123 Dental Materials II
Credits: 3
Contact Hours: Lec 2 Lab 2 Practicum 0
Tier Rate: Tier III
This course focuses on the study of the Missouri Expanded Functions and the practice with, manipulation of, and evaluation of material used in the specialized areas of dentistry. Prerequisite(s): Grade of “C” or better in DAS 101 DAS 102 DAS 114 DAS 115 DAS 120 DAS 130 .
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DAS-130 Dental Radiology I
Credits: 3
Contact Hours: Lec 2 Lab 2 Practicum 0
Tier Rate: Tier III
This course is an introduction to radiographic procedures, theory of producing radiographs, biological effects and safety procedures; practice of techniques is mastered on typodonts before exposures are made on patients. Diagnostic quality with maximum radiation protection is of special emphasis. Prerequisite(s): Admission to the Dental Assisting or Dental Hygiene program.
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DAS-132 Dental Radiology II
Credits: 2
Contact Hours: Lec 1 Lab 2 Practicum 0
Tier Rate: Tier III
This course provides continued instruction of radiographic procedures which builds upon concepts introduced in Dental Radiology I. Prerequisite(s): Grade of “C” or better in DAS 130 .
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DAS-134 Dental Assisting Clinic
Credits: 2
Contact Hours: Lec 0 Lab 0 Practicum 6
Tier Rate: Tier III
This course is designed to apply the concepts of dental imaging and patient care management in a clinical setting. Emphasis will be placed on intraoral and extra oral imaging. Prerequisite(s): Grade of “C” or better in DAS 132 .
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DAS-150 Dental Office Procedures
Credits: 2
Contact Hours: Lec 2 Lab 0 Practicum 0
Tier Rate: Tier III
This course provides a study of principles and procedures related to management of the dental practice. Emphasis is placed on maintaining clinical and financial records, client scheduling, and supply and inventory control. Upon completion, students should be able to demonstrate fundamental skills in dental practice management. Prerequisite(s): Grade of “C” or better in DAS 101 DAS 102 DAS 115 DAS 120 DAS 130 .
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DAS-191 Dental Clinic Practicum I
Credits: 3
Contact Hours: Practicum 9
Tier Rate: Tier III
This clinical course enables the dental assistant student to apply basic chair-side skills in dental offices prior to advancing to DAS 192. Prerequisite(s): Grade of “C” or better in all of the previous Dental Assisting courses.
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DAS-192 Dental Clinic Practicum II
Credits: 3
Contact Hours: Practicum 9
Tier Rate: Tier III
This clinical course enable the dental assistant student to apply advanced chair-side skills in dental specialties offices: Endodontics, Prosthodontics, Oral Surgery, Orthodontics, and Pedodontics. Prerequisite(s): Grade of “C” or better in all of the previous Dental Assisting courses.
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Drafting and Design Technology |
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DDT-100 Fundamentals of Drafting
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
Mechanical drafting is the graphic language used by engineers and technicians in high technical manufacturing environments. The basic drafting skills and knowledge necessary to communicate graphically are investigated through lecture and lab opportunities using a 2D computer aided drafting system (CAD).
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DDT-110 Mechanical Demn & Tolerancing
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
This course focuses on the interpretation and application of American National Standards Institute (ANSI) and American Society of Mechanical Engineers (ASME) Y14.5M current drafting standards and rules for dimensioning and tolerancing mechanical prints utilizing a computer aided drafting system. Prerequisite(s): Recommend concurrent enrollment in DDT 100 for all DDT majors.
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DDT-115 Manufacturing Processes and Materials
Credits: 4
Contact Hours: Lec 3 Lab 2
Tier Rate: Tier II
This lecture/lab course focuses on the study of mechanical, chemical, physical properties, and structure of engineering materials with heat treating of ferrous and nonferrous metals, and an investigation of the methods used to process these materials.
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DDT-150 Descriptive Geometry & 2D CAD
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
Note: Course offered in the spring semester. Intermediate Computer-Aided Drafting (CAD) skills are developed for graphic solutions of design problems with regard to spatial relationships using descriptive geometry to produce auxiliary, revolution, intersection and development drawings. Prerequisite(s): DDT 100 .
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DDT-160 Resident Architect Drafting
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
Note: Course offered in the spring semester. Residential architecture will give the student an understanding of the basic concepts of construction and residential design. Students will produce a set of floor plans for a house. This course is based on space relationships required for the family uses of the structure, and explores basic design concepts, both for function and aesthetics. Prerequisite(s): DDT 100 .
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DDT-200 Production Design Drafting
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
Note: Course offered in the fall semester. This lecture/lab course will provide students with the knowledge and skills in the use of current 3D computer aided design (CAD) systems with individual and group projects utilizing the design method, the engineering design cycle, and the access and application of standards and engineering data for the production of mechanical working drawings. Prerequisite(s): Grade of “C” or better in DDT 110 or EGR 100 or concurrent enrollment.
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DDT-210 Struct Steel Detail/Drafting
Credits: 4
Contact Hours: Lec 2 Lab 4 Practicum 0
Tier Rate: Tier II
Note: Course offered in the fall semester. Computer-Aided Drafting and design proficiency is increased through the design and detailing of structural steel projects of buildings and bridges for heavy construction industries. Prerequisite(s): DDT 100 .
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DDT-250 Machine Design Drafting
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
Note: Course offered in the spring semester. This capstone course will simulate a real world mechanical design working environment, providing students with an opportunity to display acquired knowledge and skills. Students will apply the design method and produce working drawings that include detail, assembly, bill of material, specifications, and three dimensional (3D) models utilizing current 3D CAD solid-modeling software and 3D printer. Prerequisite(s): DDT 200 .
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DDT-260 Commercial Architect Drafting
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
Note: Course offered in the spring semester. This course focuses on the study of the basics of architectural drafting on the (CAD) system, and how it applies to commercial buildings. Layout considerations and code requirements for commercial designs will be studied. Prerequisite(s): DDT 100 .
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DDT-270 Civil Engineering Drafting
Credits: 4
Contact Hours: Lec 2 Lab 4
Tier Rate: Tier II
Note: Course offered in the spring semester. This lecture/lab course introduces the drafting practices and standards utilized in civil engineering contract documents. A computer aided drafting (CAD) system is used in the production of topographic mapping, site plan, grading, and road drawings. Prerequisite(s): DDT 100 .
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DDT-290 Co-Operative Ed/Intern/Related Elective
Credits: Variable 1-3
Contact Hours:
Tier Rate: Tier II
This course entails a supervised work experience in the major field which provides the student with the opportunity to make practical application of the knowledge and skills attained in coursework. An individualized instructional management plan will determine goals to be accomplished. Seminars may also be required. Prerequisite(s): Completion of 30 credit hours and 2.0 GPA or advisor’s approval. Please see the Department Chair of the specific program area for application.
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Dental Hygiene |
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DHY-100 Foundations of Dental Hygiene
Credits: 2
Contact Hours: Lec 2 Lab 0 Practicum 0
Tier Rate: Tier III
This course is designed to prepare the dental hygiene student with the foundational knowledge, theory, and technical skills necessary to perform in subsequent clinical dental hygiene courses. Basic principles of patient assessements, periodonatl examinations, dental indices, instrument design, function, and usage are taught to render safe and effective clinical dental hygiene treatment. Prerequisite(s): Admission to the Dental Hygiene program.
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DHY-101 Introduction to Dental Hygiene-Lab
Credits: 3
Contact Hours: Lec 0 Lab 6 Practicum 0
Tier Rate: Tier III
This course introduces the student to basic principles of dental hygiene care. Preclinical labs will include demonstration, and application on typodonts, manikins and lab partners.
Prerequisite(s): Admission to the Dental Hygiene program.
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DHY-105 Orofacial Anatomy
Credits: 2
Contact Hours: Lec 2
Tier Rate: Tier III
This course is a detailed study of the morphology and functions of deciduous and permanent teeth, including the study of muscular and skeletal functions, blood supply, and nervous system in relationship to the oral cavity and general dentistry. Prerequisite(s): Admission to the Dental Hygiene program.
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DHY-110 Oral Histology and Embryology
Credits: 2
Contact Hours: Lec 2
Tier Rate: Tier III
This course will provide an understanding of how cells and tissues comprising the anatomical parts of the oral cavity develop and function. The course will also focus on the embryonic development of related facial and oral structures. Prerequisite(s): Admission to the Dental Hygiene program.
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DHY-150 Dental Hygiene I
Credits: 2
Contact Hours: Lec 2 Lab 0 Practicum 0
Tier Rate: Tier III
This course is designed to further the knowledge of foundational dental hygiene care to include skill development, ethics, jurisprudence, professionalism, and risk management. Prerequisite(s): Grade of “C” or better in DHY 100 , DHY 101 , DHY 105 , DHY 110 .
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DHY-152 Dental Hygiene I Pre-Clinic Lab
Credits: 2
Contact Hours: Lec 0 Lab 4 Practicum 0
Tier Rate: Tier III
This course is designed to apply the foundations of dental hygiene care with comprehensive patient care in a pre-clinical setting. Pre-clinic labs will include demonstrations, synchronous DVD presentations and applications involving typodonts, manikins and lab partners. Prerequisite(s): Grade of “C” or better in DHY 100 , DHY 101 , DHY 105 , DHY 110 .
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DHY-153 Dental Hygiene I Clinic
Credits: 2
Contact Hours: Lec 0 Lab 0 Practicum 6
Tier Rate: Tier III
This course is designed to apply the concepts of comprehensive patient care in a clinical setting. Prerequisite(s): Grade of “C” or better in DHY 100 , DHY 101 , DHY 105 , DHY 110 .
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DHY-155 Pharmacology Dental Hygiene
Credits: 2
Contact Hours: Lec 2 Lab 0 Practicum 0
Tier Rate: Tier III
This course will provide general principles of pharmacology and use of pharmaceuticals with specific emphasis on those used in dentistry, including their physical and chemical properties, dosage and therapeutic effects. Prerequisite(s): Grade of “C” or better in DHY 100 , DHY 101 , DHY 105 , DHY 110 .
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DHY-160 Introduction to Periodontology
Credits: 2
Contact Hours: Lec 2 Lab 0 Practicum 0
Tier Rate: Tier III
This course is the study of periodontal disease, etiologies, recognition of normal periodontium and deviations of normal, clinical assessment, treatment and prevention of disease progression. Prerequisite(s): Grade of “C” or better in DHY 100 , DHY 101 , DHY 105 , DHY 110 .
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DHY-200 Dental Hygiene II - Pain Mgt
Credits: 2
Contact Hours: Lec 1 Lab 2 Practicum 0
Tier Rate: Tier III
This course is designed to further the student’s knowledge of dental hygiene comprehensive patient care to include block/local anesthesia, nitrous oxide, pain management, and advanced techniques in nonsurgical periodontal therapy. Prerequisite(s): Grade of “C” or better in DHY 150 , DHY 152 , DHY 153 , DHY 155 , DHY 160 .
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DHY-201 Dental Hygiene II - Clinic
Credits: 2
Contact Hours: Lec 0 Lab 0 Practicum 6
Tier Rate: Tier III
This course is designed to apply the concepts of comprehensive patient care in a clinical setting with emphasis on administration of local anesthesia, pain management, and advanced techniques in nonsurgical periodontal therapy. Prerequisite(s): Grade of “C” or better in DHY 150 , DHY 152 , DHY 153 , DHY 155 , DHY 160 .
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DHY-205 Dental Hygiene III
Credits: 2
Contact Hours: Lec 2 Lab 0 Practicum 0
Tier Rate: Tier III
This course is designed to provide instruction in treatment planning, risk factors, and care of medically compromised patients in the dental hygiene process of care. Prerequisite(s): Grade of “C” or better in DHY 200 , DHY 201
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DHY-206 Dental Hygiene III - Clinic
Credits: 5
Contact Hours: Lec 0 Lab 0 Practicum 15
Tier Rate: Tier III
This course is designed to apply the concepts of comprehensive patient care in the clinical setting using advanced instrumentation and fulcruming. Emphasis will be placed on clinical treatment of medically compromised patients and the dental hygiene process of care. Prerequisite(s): Grade of “C” or better in DHY 200 , DHY 201 .
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DHY-210 Oral Pathology
Credits: 2
Contact Hours: Lec 2 Lab 0 Practicum 0
Tier Rate: Tier III
The course will include circulatory disturbances, inflammation and tumors. Also, the course will emphasize diseases affecting the oral cavity, dental caries, periodontal diseases, oral neoplasia and similar problems. Prerequisite(s): Grade of “C” or better in DHY 200 , DHY 201 .
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DHY-215 Community Dental Health
Credits: 2
Contact Hours: Lec 2 Lab 0 Practicum 0
Tier Rate: Tier III
This course provides a study of the principles and methods used in assessing, diagnosing, planning, implementing and evaluating community dental health programs. Attitudes and behaviors necessary to promote dental disease prevention through organized community-based programs will also be discussed. Upon completing this course, students should be able to assess, diagnose, plan, implement, and evaluate a community dental health program. Prerequisite(s): Grade of “C” or better in DHY 200 , DHY 201 .
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DHY-250 Dental Hygiene IV
Credits: 2
Contact Hours: Lec 2 Lab 0 Practicum 0
Tier Rate: Tier III
This course is designed to enable the student to apply all previously acquired dental hygiene knowledge towards analyzing patient case studies, the business of dentistry, and career planning.
Prerequisite(s): Grade of “C” or better in DHY 205 , DHY 206 , DHY 210 , DHY 215 .
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