|
|
2019-2020 Academic Catalog Archived Catalog
Course Descriptions
|
|
How to search this page:
-
If you know the specific course you are looking for, choose the prefix from the pull down menu labeled “Prefix,” type in the course number, and click on “Filter.”
-
If you know the prefix, but not the number, just choose the prefix and click on”Filter.”
-
If you are looking for classes in a specific subject area, choose from the drop-down menu in the box underneath the word “Type” and click on “Filter.”
-
If you know a word in the course title enter it into the “Keyword or Phrase” box and click on “Filter.”
|
| |
Computer Science/Programming (CSCI) |
| |
-
CSCI 298 - Internship
Credit(s): 3
Prerequisite(s): completion of 30 semester credits with a grade point average of 2.0 or higher, including at least six credits in the student’s major area of study. Admission only with consent of internship coordinator and advisor.
This course offers a supervised, structured learning experience at an approved business/organization. Students will receive training related to their field of study, enhance their academic learning and gain exposure to the workplace. Prior to placement at an internship site, students will attend an internship orientation to learn the application and internship process. (Fall and Spring Semesters)
|
Construction Trades (CSTN) |
| |
-
CSTN 135 - Basic Rigging
Credit(s): 1
This course introduces techniques and safety associated with the use of rope, chain, hoists, scaffolds, and ladders. It also includes an introduction to industrial rigging, including slings of various types, hoists and cranes, and related safe operating practices. (Spring Semester)
|
| |
-
CSTN 195 - Field Experience: Building Trades
Credit(s): 3
This course will provide hands-on experience in plan reading and delineate the role of building design, building site planning, and site preparation as it relates to the actual construction of a house. Students will have the opportunity to explore safe and proper use of hand and power tools, construction based math, basic surveying, site preparation, basic concrete work, plan reading, frame and finish carpentry, along with employability job skills. All aspects of job site and workplace safety related to residential construction will be practiced and evaluated. (Intermittently)
|
Culinary Arts (CULA) |
| |
-
CULA 105 - Food Service Sanitation
Credit(s): 1
Prerequisite(s): instructor’s consent.
This course provides a thorough understanding of sanitation as it relates to the production, service, and management of a food service facility. It covers microorganisms, food borne illness, their causes and preventions, and food service workers’ responsibilities in maintaining safety and public health. This class meets the necessary requirements of the National Restaurant Association’s ServSafe Sanitation Certification. (Fall Semester)
|
| |
-
CULA 110 - Fundamentals of Cooking
Credit(s): 5
Corequisite(s): CULA 105 .
This is an introduction to the fundamental concepts, skills, and techniques in basic cookery. Students focus on ingredients and the preparation of stocks, broths, glazes, soups, and sauces. Basic cooking techniques for vegetables, starches, meats, fish, and poultry are introduced. (Fall Semester)
|
| |
-
CULA 111 - Catering: Fall
Credit(s): 1
Prerequisite(s): CULA 105 and CULA 110 .
Corequisite(s): CULA 105 and CULA 110 .
This course provides practical work experience in catering for both on and off-premise, college-sanctioned events during the fall semester. Students are provided with an opportunity to showcase their knowledge and skills in culinary, baking, pastry, and management. This course may be repeated for a total of two credits. Student’s receiving financial aid or veterans’ benefits should check with the Financial Aid Office before repeating this course. (Fall Semester)
|
| |
-
CULA 111 - Catering: Spring
Credit(s): 1
Corequisite(s): CULA 105 , CULA 110 .
This course provides practical work experience in catering for both on and off-premise, college-sanctioned events during the spring semester. Students are provided with an opportunity to showcase their knowledge and skills in culinary, baking, pastry, and management. This course can be repeated for a total of two credits. Students receiving financial aid or veterans benefits should check with the Financial Aid Office before repeating this course. (Spring Semester)
|
| |
-
CULA 111 - Catering: Summer
Credit(s): 2
Prerequisite(s): instructor’s consent.
This course provides practical work experience in catering for both on and off-premise, college-sanctioned events during the summer semester. Students are provided with an opportunity to showcase their knowledge and skills in culinary, baking, pastry, and management. (Summer Semester)
|
| |
-
CULA 122 - Latin Cuisine
Credit(s): 3
Prerequisite(s): CULA 110 , Serve Safe Certificate.
This course emphasizes both the influences and ingredients that create the unique character of selected Latin cuisines. Students prepare, taste, serve, and evaluate traditional, regional dishes of Mexico, South America and the Caribbean Islands. Importance will be placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines. (Spring Semester)
|
| |
-
CULA 123 - American Regional Cuisine
Credit(s): 3
Prerequisite(s): CULA 105 , CULA 110 , Serve Safe Certificate.
This course explores the cuisines of the United States. Students are introduced to the products and ingredients that are indigenous to regions and gain hands-on experience preparing foods. (Spring Semester)
|
| |
-
CULA 130 - Asian Cuisine
Credit(s): 3
Prerequisite(s): CULA 105 , CULA 110 , Serve Safe Certificate.
Students prepare, taste, serve, and evaluate traditional regional dishes of Asia. Emphasis is placed on ingredients, flavor profiles, preparations, and culinary techniques representative of the various Asian cultures. (Summer Semester)
|
| |
-
CULA 131 - World Cuisine
Credit(s): 3
Prerequisite(s): CULA 105 , CULA 110 , Serve Safe Certificate.
This course examines the influences and ingredients that create the unique character of selected world cuisines. Students prepare, taste, serve, and evaluate traditional regional dishes of Spain, Middle East, Turkey, Greece, Africa and India. Emphasis is on ingredients, flavor profiles, preparations, and techniques representative of these cuisines. (Summer Semester)
|
| |
-
CULA 132 - European Cuisine
Credit(s): 3
Prerequisite(s): CULA 105 , CULA 110 , Serve Safe Certificate.
This course emphasizes both the influences and ingredients that create the unique character of selected Classical European Cuisines. Students prepare, taste, serve, and evaluate traditional, regional dishes of British Isles, Italy, France, Germany, Austria, Switzerland, and Scandinavian countries. Emphasis is placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines. (Fall Semester)
|
| |
-
CULA 140 - Modernist Cuisine
Credit(s): 3
Prerequisite(s): CULA 105 , CULA 157 , Serve Safe Certificate.
This course celebrates the culinary styles, restaurants, restaurateurs, and chefs who are in the current industry spotlight. Their style, substance, and quality are discussed and examined. During the hands-on production aspect of the course, students are exposed to specialty produce and products. (Fall Semester)
|
| |
-
CULA 148 - Food and Beverage Service
Credit(s): 3
Prerequisite(s): instructor’s consent.
A comprehensive review of food and beverage service in various outlets. This course will address the principles and procedures of operating successfully in a food and/or beverage facility. Students will also be provided with information and tools to help them understand and apply strategies for improving guest relations inter-relationships between front and back of house staff, and developing labor and revenue control systems. (Fall Semester)
|
| |
-
CULA 152 - Culinary Practicum
Credit(s): 1
Prerequisite(s): CULA 105 , CULA 110 , and Serve Safe Certificate.
Students are introduced in the operation of a foodservice business. Students apply culinary skills, gaining experience to enter and become successful in the foodservice industry. Students gain practical, hands-on experience in a restaurant setting. Students focus on food preparation and service of the meals to the guest. (Fall Semester)
|
| |
-
CULA 157 - Pantry and Garde Manger
Credit(s): 3
Prerequisite(s): CULA 105 , CULA 110 , Serve Safe Certification.
This course introduces skills, organization, equipment and responsibilities of the “cold kitchen.” Students are introduced to and prepare cold hors d’oeuvres, sandwiches, and salads, as well as basic charcuterie items while focusing on the total utilization of product. Reception foods and buffet arrangements are presented. (Summer Semester)
|
| |
-
CULA 165 - Baking and Pastry
Credit(s): 5
Corequisite(s): CULA 105 .
This course is a combination of lecture, demonstration, and hands-on production to provide an introduction to baking and pastry techniques. Special focus is placed on the study of ingredient functions, product identification, and weights and measures as applied to baking and pastry techniques. Instruction is provided on the preparation of yeast-raised dough mixing methods, roll-in doughs, pie doughs, basic cake mixing methods, fillings, icings, pastry cream, and finishing techniques. (Spring Semester)
|
| |
-
CULA 198 - Internship: Hospitality Management
Credit(s): 1
Prerequisite(s): CULA 105 .
Corequisite(s): CULA 105 .
Students are introduced in the operation of a foodservice business. Students apply culinary skills, gaining experience to enter and become successful in the foodservice industry. Students gain practical, hands-on experience in a restaurant setting. Students focus on food preparation and timing to prepare for restaurant and hotel employment. This course may be repeated for a total of three credits. Students receiving financial aid or veterans’ benefits should check with the Financial Aid Office before repeating this course. (Fall Semester)
|
| |
-
CULA 210 - Nutritional Cooking
Credit(s): 2
Prerequisite(s): CULA 105 , CULA 110 , and Serve Safe Certificate.
This course introduces students to the basic elements of nutrition, discusses nutritional menu planning, development of healthy recipes, and describes marketing nutrition in the hospitality industry. As consumer demands for healthful eating continue to increase, professionals in food service must have a thorough knowledge of nutrition to best meet and exceed those needs. The characteristics, functions and food sources of the major nutrients and the procedures used to maximize nutrient retention in preparation and storage of foods will be examined. Students will apply the principles of nutrient needs throughout the life cycle to menu planning and food production. (Summer Semester)
|
| |
-
CULA 220 - Purchasing and Cost Control
Credit(s): 3
Prerequisite(s): appropriate math placement test score or a grade of “S” or “C” or better in M 065~ .
Students explore both the purchasing procedures for foodservice operations and the planning and control processes in the food and beverage industries. Topics include menu pricing, cost-volume profit analysis, and food, beverage, and labor costs. Focus is on inventory control, production projections, cost determination and analysis, income control, training and other costs associated with labor. (Spring Semester)
|
| |
-
CULA 240 - Menu Planning
Credit(s): 2
Prerequisite(s): instructor’s consent.
This course is an introduction to the fundamentals of menu construction. Emphasis is placed on the importance of the menu in creating a successful business. Throughout the semester, students will examine and analyze various models and learn how changes to the menu can markedly increase/decrease sales, create interest, meet individual tastes and nutritional needs, and be used as an important sales and marketing tool. (Fall Semester)
|
| |
-
CULA 250 - Hospitality Supervision
Credit(s): 3
Prerequisite(s): instructor’s consent.
A continuation of CULA 148 , this course addresses the function of management/supervision as it pertains to the hospitality industry. Topics include: history, growth and development of food and beverage service, theories in supervision, organizational and strategic tools for increasing motivation and productivity, human resource management, financial planning and marketing. Beverage management is explored in-depth with an emphasis on discussion of the basic production processes for distillation and fermentation, distinguishing wines by grape and/or fruit, origin/growing region, and production process; evaluation of the relationship between food and beverages; and procedures for operating beverage service and for implementing internal control systems. (Spring Semester)
|
| |
-
CULA 271 - Artisan Breads
Credit(s): 3
Prerequisite(s): admission to the Advanced Baking and Pastry Certificate program or program director’s consent.
This course provides an introduction to the fundamental concepts, skills, and techniques of hearth breads and the production of a working bakery. Emphasis is on ingredient functions, product identification, and weights and measures as they apply to artisan breads. Topics include yeast-raised dough mixing methods, pre-fermentation, sponges, and sourdoughs. Students produce and deliver various bread products on a daily basis, much like a true working bakeshop. (Spring Semester)
|
| |
-
CULA 272 - Chocolates and Confections
Credit(s): 3
Prerequisite(s): admission to the Advanced Baking and Pastry Certificate program or program director’s consent.
Students are introduced to the fundamental concepts, skills, and techniques of chocolates and confections. Special significance is placed on the study of ingredient functions, product identification, and weights and measures as applied to confections. Lectures and demonstrations teach chocolate tempering and candy production. (Spring Semester)
|
| |
-
CULA 273 - European Tortes
Credit(s): 3
Prerequisite(s): admission to the Advanced Baking and Pastry Certificate program or program director’s consent.
An introduction to the fundamental concepts, skills and techniques of European cakes and tortes. Special significance is placed on the study of ingredient functions, product identification and weights and measures as applied to pastry. Lectures and demonstrations teach cake mixing methods, filling, and techniques on finishing classical tortes with various ingredients such as marzipan, ganache and glazes. (Spring Semester)
|
| |
-
CULA 280 - Senior Practicum
Credit(s): 3
Prerequisite(s): CULA 152 , CULA 220 , CULA 240 .
Students participate in the operation of a prosperous foodservice business. Students apply professional skills and gain experience necessary to enter and become successful in the foodservice industry. Students gain practical, hands-on experience in a restaurant setting by developing, costing, and marketing their food/menu concept. Students will focus on quality food preparation and timing to prepare for restaurant and hotel employment. (Spring Semester)
|
| |
-
CULA 281 - Plated Desserts
Credit(s): 3
Prerequisite(s): admission to the Advanced Baking and Pastry Certificate program or program director’s consent.
This is an exploration of the techniques of plated desserts for a la carte service and banquets. Students are introduced to creams, custards, puddings, and related sauces. Students prepare cakes and icings, properly handle chocolates, and apply a variety of decorating styles and techniques. Students also prepare a variety of desserts, including crêpes, cobblers, soufflés, ice creams, and sorbets. Emphasis is on the proper use of chocolates, decorating techniques, and traditional and modern plate, table, and buffet presentations. (Fall Semester)
|
| |
-
CULA 282 - Wedding Cakes
Credit(s): 3
Prerequisite(s): admission to the Advanced Baking and Pastry Certificate program or program director’s consent.
An introduction to the fundamental concepts, skills, techniques and theories of construction associated with wedding cakes. Lectures and demonstrations will introduce fondant, various buttercreams, gum paste, and decorating techniques to produce a variety of specialty-decorated cakes. (Fall Semester)
|
| |
-
CULA 283 - Centerpieces
Credit(s): 3
Prerequisite(s): admission to the Advanced Baking and Pastry Certificate program or program director’s consent.
Students are introduced to the fundamental concepts, skills, and techniques that apply when creating centerpieces with chocolate, sugar, and pastillage. (Fall Semester)
|
| |
-
CULA 298x - Internship: Catered Desserts
Credit(s): 3
Prerequisite(s): admission to the Advanced Baking and Pastry Certificate program or program director’s consent.
Students apply baking and pastry skills in a real and practical hospitality environment focusing on skills required for the successful operation of a foodservice facility. Students focus on baking and pastry items in preparation to prepare for bakery, patisserie, restaurant and/or hotel employment. This course may be repeated for a total of six credits. Students receiving financial aid or veterans’ benefits should check with the Financial Aid Office before repeating this course. (Fall and Spring Semesters)
|
| |
-
CULA 299 - Capstone
Credit(s): 3
Prerequisite(s): CULA 220 , CULA 240 .
Corequisite(s): BMGT 210 .
This course stresses the importance of personal assessment, self-expression, and individual outcomes. Weekly assessments include creativity, skill strengths, and competency values. This course is taken in the student’s final semester and includes the graduate practical culinary examination and portfolio review. (Spring Semester)
|
Dance (DANC) |
| |
-
DANC 194 - Seminar/Workshop
Credit(s): 3
The focus of this course is to instruct the student in the awareness of the body used in the theatre performance style. This is done through understanding, practicing, and executing the basic technical moves of this form of dance. The vocabulary of stops and moves are taught carefully so that the student can learn, appreciate, and understand how the body and muscles work together for a fluid and strong performance. (Intermittently)
|
Drafting Design (DDSN) |
| |
-
DDSN 114 - Introduction to CAD
Credit(s): 3
This is a systems-oriented class designed to introduce students to the concepts, techniques, and applications of PC based computer aided drafting. The class will provide students with the competencies required to create, edit, and output drawings in both digital and printed format. Command structures, coordinate drawing, text dimensions and fill structures will be covered. (Fall and Spring Semesters)
|
| |
-
DDSN 135 - Solidworks
Credit(s): 3
This course presents the fundamental skills and concepts to build parametric model parts and assemblies and make simple drawings of those parts and assemblies. This course is designed as a process-based training approach emphasizing the processes and procedures necessary to complete a particular task. By utilizing case studies to illustrate these processes, the student learns the necessary commands, options, and menus in the context of completing a design task within SOLIDWORKS. An introduction to the transferability and compatibility of SOLIDWORKS, MASTERCAM, GIBSCAM, and Pro-Engineer software is provided. The course also includes an introduction to 3D printing. (Spring Semester)
|
Economics (ECNS) |
| |
-
ECNS 101B - Economic Way of Thinking
Credit(s): 3
A critical study of social issues using the constructs of incentives and the role of markets and government policy, this course provides a framework of analytical tools useful in the analysis of contemporary social issues. The normative ramifications of government regulation and deregulation, market power, welfare policies, changing economic structures both in the U.S. and globally, and the implications of reliance on free markets to determine resource allocation and pricing are discussed in the context of economic analysis. (Fall and Spring Semesters)
|
| |
-
ECNS 201B - Principles of Microeconomics
Credit(s): 3
This course is an introduction to the fundamental principles and concepts of individual, business, and government behavior, including basic economic analysis of choice and its consequences, and supply and demand. Additional analysis of the costs of production and theories of business firm output and pricing decisions, labor and wage determination, income distribution, politics, health care and environmental issues will be addressed. (Fall and Spring Semesters)
|
| |
-
ECNS 202B - Principles of Macroeconomics
Credit(s): 3
This course is an introduction to the fundamental principles and concepts of national economies, including basic economic analysis of choice and its consequences and supply and demand. The problems and proposed solutions of national economies are addressed, including unemployment and inflation, national income accounting, economic growth, fiscal and monetary policy, business cycle theories and international trade. (Fall and Spring Semesters)
|
| |
-
ECNS 210 - The Economics of Health Care
Credit(s): 3
This course applies microeconomic tools to the study of health care systems. The unique features of health care as a commodity are explored as well as the demand for health and medical care services, the economic incentives behind the behavior of medical care providers, and the functioning of health insurance markets in the provision of health care services. The role of government in the provision and financing of health care is also explored, and current proposals for health care reform are analyzed. (Intermittently)
|
| |
-
ECNS 290 - Undergraduate Research
Credit(s): 1
Prerequisite(s): instructor’s consent.
This course consists of undergraduate research under the supervision of a full-time faculty member. This course may be repeated for a total of four credits. Students receiving financial aid or veteran’s benefits should check with the Financial Aid Office before repeating this course. (Intermittently)
|
Emergency Care Provider (ECP) |
| |
-
ECP 100 - First Aid and CPR
Credit(s): 2
Procedures and techniques of immediate emergency care for injury or sudden illness are covered. This includes first aid for minor injuries, rescue breathing, CPR, and other life-saving techniques. CPR certification is available. (Fall and Spring Semesters)
|
| |
-
ECP 102 - Wilderness First Aid
Formerly ECP 119 Wilderness First Aid
Credit(s): 1
This course covers basic emergency medical and trauma scenarios typically encountered in remote, austere or wilderness environments. This includes common medical emergencies such as diabetes, seizures, asthma, anaphylaxis and cardiac arrest and trauma emergencies such as soft tissue wounds, head and spine injuries, musculoskeletal injuries and shock. The course consists of in-depth discussions and hands-on training with splinting, bleeding control, wound management and Cardiopulmonary Resuscitation (CPR). Also discussed are legalities within wilderness medicine and how emergencies can be addressed in a wilderness environment. This includes topics such as evacuation, litter construction, backcountry communications, and decision-making. Successful course completion results in the award of Wilderness First Aid certification that is valid for 2 years. Certification can be renewed through any wilderness medicine training organization that offers Wilderness First Aid training. (All Semesters)
|
| |
-
ECP 120 - Emergency Medical Responder
Credit(s): 3
Emergency Medical Responder (EMR) is considered the desired level of medical training by many first responder agencies. The course focuses on skill development in the primary responsibilities of the EMR: providing emergency medical care to victims of emergencies and stabilizing their condition prior to transport to an appropriate facility. This course is a combination of classroom work and skills lab. Upon successful completion of the course, students are eligible to sit for the National Registry of Emergency Medical Technicians (NREMT) certification examinations. All aspects of authorization/certification are the responsibility of the student. (Intermittently)
|
| |
-
ECP 130 - Emergency Medical Technician
Credit(s): 6
Emergency Medical Technician (EMT) is considered the desired level of medical training by many Emergency Medical Transport agencies. The course focuses on skill development in the primary responsibilities of the EMT, which are to bring emergency medical care to victims of emergencies, to stabilize their condition, and to transport them safely and expeditiously to an appropriate facility. The course is a combination of classroom work, skills lab, and practical experience. Upon successful completion of the course, graduates are eligible to sit for the National Registry of Emergency Medical Technicians (NREMT) certification examinations. All aspects of authorization/certification are the responsibility of the student. (Fall and Spring Semesters, Summer Semester as needed)
|
| |
-
ECP 200 - Transition to Paramedic Care
Credit(s): 3
Prerequisite(s): program director’s consent.
This course provides an opportunity for the EMT to start learning the cognitive, psychomotor, and behavioral differences between an EMT and paramedic. Topics covered include roles and responsibilities of the paramedic, EMS systems, licensure/recertification requirements, medical/legal issues, communications and documentation, anatomy and physiology review, pharmacology and emergency medications, and current issues that impact the emergency medical services profession. (Fall Semester)
|
| |
-
ECP 201 - Paramedic Fundamentals
Credit(s): 3
Prerequisite(s): program director’s consent.
This course prepares the paramedic student in the basic knowledge and skills needed in the pre-hospital environment. Topics covered include initial patient assessment and management, airway management and ventilation, pathophysiology of shock, emergency pharmacology, and respiratory emergencies. (Fall Semester)
|
| |
-
ECP 202 - Paramedic Fundamentals Lab
Credit(s): 1
Prerequisite(s): program director’s consent.
This course prepares the paramedic student in the psychomotor and manipulative skills necessary to effectively manage the tasks in ECP 201 . (Fall Semester)
|
| |
-
ECP 204 - Medical Emergencies I
Credit(s): 3
Prerequisite(s): program director’s consent.
This course provides an in-depth study in the pathophysiology and management of cardiovascular disease and related emergencies. Students will also study obstetrical, neonatal, and pediatric emergencies. (Fall Semester)
|
| |
-
ECP 205 - Medical Emergencies I Lab
Credit(s): 1
Prerequisite(s): program director’s consent.
This course teaches the psychomotor skills required to manage cardiovascular disease and related emergencies. Students will also develop the psychomotor skills required to manage obstetrical , neonatal, and pediatric emergencies. (Fall Semester)
|
| |
-
ECP 206 - EMS Case Studies
Credit(s): 3
Prerequisite(s): program director’s consent.
This course provides an opportunity to study and manage trauma and medical emergencies from a case study perspective. Trauma topics include shock; head, spinal, thoracic, and abdominal trauma; burns; and environmental emergencies. Medical topics include respiratory, cardiac, and neurologic emergencies; endocrinology, hematology, infectious diseases, and anaphylaxis. (Summer Semester)
|
| |
-
ECP 216 - Hospital Clinical I
Credit(s): 5
Prerequisite(s): program director’s consent.
This course provides the opportunity to apply, in a clinical setting, the didactic knowledge and skills developed in the classroom and lab. This course serves as the first stage in assisting the student to become an employable EMS provider. Clinical skills addressed include patient assessment and evaluation, vital signs management, development of airway management skills, development of communication skills, introduction to various skills necessary for patient care and the development of safety practices. (Fall Semester)
|
| |
-
ECP 230 - Trauma
Credit(s): 3
Prerequisite(s): program director’s consent.
This course provides an intensive look at the pathophysiology and management of trauma, to include assessment of the trauma patient; management of head, chest, abdominal, spinal, and orthopedic injuries; management of the multi-trauma patient; management of special airway problems; management of environmental emergencies; and current trends in trauma management. (Spring Semester)
|
| |
-
ECP 231 - Trauma Lab
Credit(s): 1
Prerequisite(s): program director’s consent.
This course allows the student to develop the necessary psychomotor skills to successfully manage a trauma patient, to include assessment of the trauma patient; management of head, chest, abdominal, spinal, and orthopedic injuries; management of the multi-trauma patient; management of special airway problems; management of environmental emergencies; and current trends in trauma management. (Spring Semester)
|
| |
-
ECP 234 - Medical Emergencies II
Credit(s): 3
Prerequisite(s): program director’s consent.
This course provides an intensive look at the pathophysiology and management of medical emergencies, to include the nervous and endocrine systems, the acute abdomen, anaphylaxis, toxicology and substance abuse, behavioral and geriatric emergencies, infectious diseases, and hematology. (Spring Semester)
|
| |
-
ECP 235 - EMS Operations
Credit(s): 3
Prerequisite(s): program director’s consent.
This course provides an in-depth look at EMS transport operations; incident management and multiple casualty incidents; vehicle extrication and special rescue; hazardous materials, terrorism, disaster response; and crime scene awareness. Students will also complete studies in National Incident Management Systems (NIMS) and Incident Command Systems (ICS). (Spring Semester)
|
| |
-
ECP 236 - Medical II/EMS Operations Lab
Credit(s): 1
Prerequisite(s): program director’s consent.
This course provides instruction in the psychomotor components related to medical emergencies, such as EMS transport operations, incident management and multiple casualty incidents, vehicle extrication and special rescue, hazardous materials, terrorism, disaster response, and crime scene awareness. Students will also complete studies in National Incident Management Systems (NIMS) and Incident Command Systems (ICS). (Spring Semester)
|
| |
-
ECP 246 - Hospital Clinical II
Credit(s): 6
Prerequisite(s): program director’s consent.
This course is a continuation of the clinical skills started in ECP 216 . It provides students the opportunity to apply, in a clinical setting, the didactic knowledge and skills developed in the classroom and lab. This course serves as the final stage in assisting the student to become an employable EMS provider. Clinical skills addressed include electrocardiology, care of the critical patient, assessment and management of acute and chronic disease, pediatric care, obstetrical and neonatal care, and behavioral intervention techniques. (Spring Semester)
|
| |
-
ECP 250 - NREMT Exam Preparation
Credit(s): 2
Prerequisite(s): program director’s consent.
This course prepares the paramedic student for the national registry paramedic exam. It is a review of the cognitive and affective behaviors taught throughout the fall and spring semesters of the paramedic program. (Summer Semester)
|
| |
-
ECP 251 - NREMT Exam Preparation Lab
Credit(s): 2
Prerequisite(s): program director’s consent.
This course prepares the paramedic student for the national registry paramedic psychomotor exam. It is a review of the psychomotor skills taught throughout the fall and spring semesters of the paramedic program. (Summer Semester)
|
| |
-
ECP 295 - Field Experience: Clinical III
Credit(s): 8
Prerequisite(s): program director’s consent.
This course provides the opportunity to apply, in the field, the didactic knowledge and skills developed in the classroom and lab. This course serves as the final field experience in assisting the student to become an employable EMS provider. Cognitive, psychomotor, and affective evaluation skills addressed include patient assessment, history gathering, treatment prioritizing, diagnostic impression, protocol knowledge, radio communication, written documentation, airway management, fluid/drug management, cardiac management, trauma and medical emergencies management, attitude, professionalism, assertiveness, and team leader qualities. (Summer Semester)
|
| |
-
ECP 298y - Internship: Paramedicine
Credit(s): 2
Prerequisite(s): ECP 295 and program director’s consent.
This course offers a supervised, structured learning and observational experience in a pre-hospital emergency medical care setting with an approved business/organization. Students will receive training related to their field of study, enhance their academic learning and gain an exposure to this field. (Summer Semester)
|
Early Childhood Education (EDEC) |
| |
-
EDEC 108 - Introduction to Early Childhood Education
Credit(s): 3
This course provides an overview of early childhood history, practice and relevant issues. It will focus on program philosophies and the importance of developmentally appropriate practices in early childhood settings. Students will learn of the unique needs of young children and families. Students will also learn about the professional opportunities in the field of early childhood education. (Fall Semester)
|
| |
-
EDEC 135 - Language and Literature for Young Children
Credit(s): 3
Prerequisite(s): EDEC 108 or instructor’s consent.
This course will explore when and how to use books and language to meet specific needs, and how to create an environment that encourages and promotes the emergence of literacy in young children. (Fall Semester)
|
| |
-
EDEC 210 - Meeting the Needs of Families
Credit(s): 4
This course includes the development of child advocacy skills through awareness of the child’s role in the family and society. Students will increase their understanding of diverse family structures and techniques to encourage parent-teacher partnerships. Students will learn about existing community resources and develop the ability to access resources to meet the needs of children and families. (Spring Semester)
|
| |
-
EDEC 230 - Positive Child Guidance
Credit(s): 3
Prerequisite(s): EDEC 108 , EDEC 245 , or instructor’s consent.
Corequisite(s): EDEC 231 .
This course focuses on developing skills in using positive guidance techniques such as I messages, reflecting feelings, natural and logical consequences, providing choices, conflict resolution, developing positive behavioral interventions, self-concept development and enhancement, as well as children’s pro-social skills. (Fall Semester)
|
| |
-
EDEC 231 - Positive Child Guidance Lab
Credit(s): 1
Corequisite(s): EDEC 230 .
This course emphasizes practical application of guidance strategies for promoting pro-social behaviors with individuals and groups of children through direct participation with children in a supervised lab setting. (Fall Semester)
|
| |
-
EDEC 235 - Creative Art for the Developing Child
Credit(s): 2
Prerequisite(s): EDEC 108 .
This course focuses on the development of children’s art and ways to implement developmentally appropriate art activities in learning environments for young children. It focuses on children’s spontaneous art experiences as enhancers of creativity and self-esteem. (Spring Semester of Even Years)
|
| |
-
EDEC 245 - Early Childhood Developmental Themes
Credit(s): 3
This course will explore themes in early childhood: attachment, separation, autonomy, accomplishment, and failure. A foundation in which individual developmental needs of children can be assessed by parents and teachers will be provided. Early childhood themes will be looked at in the context of the dominant culture child, the bi-cultural child, and the child with disabilities. Students will be introduced to the techniques of observing, recording, and interpreting the behavior of children. Students will examine research, theories, issues, and stages in a social/political context. Students will learn the importance of parents as children’s first and most important teachers. (Fall Semester)
|
| |
-
EDEC 249 - Infant/Toddler Development and Group Care
Credit(s): 4
This course provides students with the developmental foundation to apply theories, issues, and research in program planning for infants and toddlers. Students will be required to observe (at consistent intervals) and document infants and toddlers in group settings, utilizing the FVCC Early Childhood Center. Students will plan inclusive environments for infants and toddlers and learn about the importance of understanding families in a cultural context. (Fall and Summer Semesters)
|
| |
-
EDEC 250 - Math and Science Curriculum for Early Childhood
Credit(s): 3
Prerequisite(s): EDEC 108 or instructor’s consent.
This course will focus on developmentally appropriate activities that construct scientific and mathematical knowledge in meaningful and long lasting ways for children using their spontaneous ideas and creativity. (Spring Semester)
|
| |
-
EDEC 252 - Music and Movement for Young Children
Credit(s): 2
Prerequisite(s): EDEC 108 or instructor’s consent.
This course is designed to increase the understanding of children’s rhythmic movement capabilities and the interaction of play in the development of cognitive, social, emotional and physical domains. Emphasis is on how teachers can use movement as a way of learning for young children. (Spring Semester)
|
| |
-
EDEC 260 - Administration of Early Childhood Programs
Credit(s): 3
Prerequisite(s): EDEC 108 or instructor’s consent.
The student will learn the principles and practices of administration and supervision of programs for young children. Areas covered include types of schools, maintenance and operation of the physical plant, regulatory agencies and legal requirements, personnel policies and practices, records, accounting, and communication procedure. (Every Other Spring Semester)
|
| |
-
EDEC 281 - Early Childhood Curriculum Design and Implementation I
Credit(s): 3
Prerequisite(s): EDEC 108 or instructor’s consent.
The student will learn and explore methods and materials for planning and implementing an integrated program for young children, including methods of planning developmentally appropriate activities to enhance children’s development. Emphasis is on designing an environment for learning related to curriculum goals. (Spring Semester)
|
| |
-
EDEC 295x - Early Childhood Fieldwork/Practicum I
Credit(s): 3
Prerequisite(s): EDEC 108 or instructor’s consent.
This course provides close supervision at approved, quality early childhood education sites. Students will apply child development, curriculum and guidance knowledge while implementing and evaluating learning experiences in all areas of learning. Conducting group times, handling routines of the classroom and responding to the individual and group needs will be required. (Spring Semester)
|
| |
-
EDEC 295y - Early Childhood Fieldwork/Practicum II
Credit(s): 3
Prerequisite(s): EDEC 108 , EDEC 230 , EDEC 245 , EDEC 281 , EDEC 295x , or instructor’s consent.
This course provides close supervision at approved, quality early childhood education sites. Students will apply child development, curriculum and guidance knowledge while implementing and evaluating learning experiences in all areas of learning. Students will work closely with families. Students will observe, assess and plan programs for individual children. (Spring Semester)
|
Education (EDU) |
| |
-
EDU 101 - Teaching and Learning
Credit(s): 3
A critical analysis of public education and the role of classroom teachers in today’s public schools. This course examines how public schools developed and changed over the last 100 years and how teachers’ roles have evolved accordingly. Current challenges facing teachers, societal expectations of teachers and public schools, as well as the expectations of teacher candidates and teachers are discussed. (Fall and Spring Semesters)
|
| |
-
EDU 201 - Introduction to Education with Field Experience
Credit(s): 3
An introduction to public education and its place in society, this course is a preview of the teaching profession: preparation, rewards, development, structure, support, and control of schools in America. Numerous educational topics will be introduced including effective schools research, philosophies of education, career goals, and Gallup Poll results. A minimum of 45 hours of classroom observation are required. (Fall and Spring Semesters)
|
| |
-
EDU 222 - Educational Psychology and Child Development
Credit(s): 3
This course examines the classroom practices that impact elementary-aged children’s learning, motivation, and development within an educational, familial, and societal context. Topics include physical, cognitive, and psychosocial developmental growth of children. (Fall Semester)
|
| |
-
EDU 231 - Literature and Literacy for Children
Credit(s): 3
This course consists of a survey of children’s books with an emphasis on their use in the K-8 classroom. The history and current genres of children’s literature will also be covered. Students will become aware of selection criteria, award-winning books, and strategies for sharing books with students. (Spring Semester)
|
| |
-
EDU 270 - Instructional Technology
Credit(s): 3
The purpose of this course is to teach pre-service educators how to use and manage technology in educational settings and communicate methods and reasons for using technology. This course focuses on the computer and its educational applications for pre-service teachers. An emphasis is placed on integrating computer tools into class instruction. (Fall and Spring Semesters)
|
| |
-
EDU 297 - Methods: K-8 Art
Credit(s): 3
This course is designed to provide the student with an introduction to theory and methods used in elementary art instruction. (Fall and Spring Semester)
|
| |
-
EDU 297 - Methods: K-8 Music
Credit(s): 3
This course is designed for elementary education students only. The course will acquaint (or reacquaint) students with music fundamentals, music theory, and methods for teaching or supervising music in the elementary classroom. (Fall and Spring Semester)
|
Engineering: Electrical (EELE) |
| |
-
EELE 101 - Introduction to Electrical Fundamentals
Credit(s): 3
Corequisite(s): M 152 .
This course provides a hands-on introduction to a number of different areas in Electrical and Computer Engineering, the applications of these technologies to solve real-world problems, and the potential impacts on society in general. It incorporates lectures, laboratory experiences, and programming exercises that introduce students to the fundamentals of electrical and computer engineering. Topics include Kirchhoff’s and Ohm’s Laws, using meters and oscilloscopes, time-varying signals in electric circuits, resistors, capacitors, series and parallel circuits, introduction to digital circuits, introduction to programming, problem solving including computer applications, technical communications, and teamwork. (Fall Semester)
|
| |
-
EELE 201 - Circuits I for Engineering
Credit(s): 4
Prerequisite(s): EELE 101 , M 172 , PHSX 222 .
An introductory course which covers Ohm’s Law, Kirchhoff’s Laws, nodal and mesh analysis method, network theorems, capacitors, inductors, RC-RL response, complex frequency, phasors, steady state AC circuits, and three phase circuits. (Intermittently)
|
| |
-
EELE 261 - Introduction to Logic Circuits
Credit(s): 4
Prerequisite(s): M 152 .
This course introduces the concepts of classical digital logic design including number systems, interfacing, Boolean algebra, combinational logic design, and finite state machines. This course also covers Hardware Description Languages for the structural design and simulation of digital systems. Modern digital design of combinational logic and state machines is covered using VHDL and a logic synthesizer. This course contains a laboratory experience where students design and implement logic circuits using discrete parts and programmable logic devices. (Fall Semester)
|
Engineering: General (EGEN) |
| |
-
EGEN 102 - Introduction to Engineering Computer Applications
Credit(s): 3
Prerequisite(s): M 171 .
This course introduces engineering students to some of the computer tools that they can use in analyzing problems that arise in the various fields of engineering. Excel spreadsheets help engineers solve their problems quickly and easily. MathCAD and MATLAB are mathematics software that incorporate numeric computation, symbolic computation and scientific visualization. (Fall Semester)
|
| |
-
EGEN 105 - Introduction to General Engineering
Credit(s): 1
Topics in engineering including its practice, communications, ethics, education, history, disasters, mechanics, electricity and computers. (Fall Semester)
|
| |
-
EGEN 111 - Engineering Communications
Credit(s): 3
This course provides an introduction to the fundamentals of communicating through engineering graphics, including hand sketching and computer aided design. Students will learn to create sketches and prepare 2-D and 3-D drawings utilizing conventional drawing equipment and methods, as well as with AutoCAD and Civil 3D software. Drawing standards, fits and tolerances, and dimensioning is included. (Spring Semester)
|
| |
-
EGEN 201 - Engineering Mechanics: Statics
Credit(s): 4
Prerequisite(s): M 172 and PHSX 220 .
This course covers vector treatment of static mechanics in two and three dimensions; discrete and distributed force systems; analysis of trusses, beams and cables; coulomb friction on surfaces, screws and belts; the distributive properties of areas and volumes; and the methods of virtual work and stationary potential energy. (Fall Semester)
|
| |
-
EGEN 202 - Engineering Mechanics: Dynamics
Credit(s): 4
Prerequisite(s): EGEN 201 .
This course covers engineering dynamics. For particles, kinematics and kinetics, energy and momentum methods are included. For rigid bodies, relative motion, plane motion, energy and impulse-momentum methods, dynamics of general motion, and vibrations are included. (Spring Semester)
|
| |
-
EGEN 205 - Mechanics of Materials
Credit(s): 4
Prerequisite(s): EGEN 201 .
The principles of engineering mechanics are applied to deformable bodies, including stress, strain, Hooke’s Law, thermal stress, torsion, combined stresses, stress transformations, deflection of beams, and columns. (Spring Semester)
|
| |
-
EGEN 290 - Undergraduate Research
Credit(s): 1
Prerequisite(s): instructor’s consent.
This course consists of undergraduate research under the supervision of a full-time faculty member. This course may be repeated for a total of ten credits. Students receiving financial aid or veteran’s benefits should check with the Financial Aid Office before repeating this course. (Intermittently)
|
Electrical Technology (ELCT) |
| |
-
ELCT 100 - Introduction to Electricity
Credit(s): 3
This is an introductory class in electrical fundamentals. A practical approach will be used for the study of electricity including Ohm’s Law; power; series and parallel circuits; direct and alternating current. A strong emphasis will be placed on diagrams and troubleshooting. (Fall Semester)
|
| |
-
ELCT 102 - Electrical Fundamentals II
Credit(s): 4
Prerequisite(s): ELCT 110 .
This course will introduce the student to alternating current. The electrical properties and their effects on the circuit will be examined. Basic trigonometric skills will be utilized to perform calculations for analyzing various electrical circuits. (Spring Semester)
|
| |
-
ELCT 103 - Electrical Code Study/Codeology
Credit(s): 3
Prerequisite(s): ELCT 139 .
This course is a study of the National Electrical Code. Wiring design and protection, wiring methods and materials, and equipment for general use are covered. (Fall Semester)
|
| |
-
ELCT 105 - Electrical Circuitry
Credit(s): 2
This is an introductory electrical course in alternating and direct current that emphasizes practical applications. Topics covered are Ohm’s and Kirchhoff’s laws, series and parallel circuits, and wiring diagrams. In addition, wire sizes and proper installation of trailer, ornamental, and outdoor lighting circuits are covered. (Spring Semester)
|
| |
-
ELCT 110 - Basic Electricity I
Credit(s): 4
This is an introductory course in electrical fundamentals, covering basic circuits and the theory of fundamental concepts of electricity. A practical approach will be used to introduce the student to various electrical properties and equipment which produces those properties. (Fall and Summer Semesters)
|
| |
-
ELCT 111 - Electric Meters and Motors
Credit(s): 3
This course is a practical hands-on course using ammeters, voltmeters, watt meters, and multimeters in testing and troubleshooting electric motors, components and wiring systems. The course also includes a study of single and three-phase AC motors, their construction features and operating characteristics. This lecture/laboratory class emphasizes electric motor terminology, identification of motor types, enclosures, mounts, motor selection, connections, maintenance, testing and troubleshooting. Students are also introduced to motor loads, protection, controls, and devices used to connect motors to their loads such as pulleys, V-belts, gear boxes and couplings. (Spring Semester)
|
| |
-
ELCT 116 - Math for Electricians
Credit(s): 2
This course presents basic mathematical topics as they relate to the electrical apprenticeship program. The topics covered are dimensional arithmetic, percents, solving single linear equations, proportions and fractional equations, basic geometry, basic right triangle and basic oblique triangle trigonometry, and sine and cosine functions. (Intermittently)
|
| |
-
ELCT 120 - Basic Industrial Controls
Credit(s): 2
This course covers an introduction to basic industrial control methods with programmable logic controller emphasis. The topics presented in this course provide a foundation for the further study in the industrial control branch of knowledge. (Fall Semester)
|
| |
Page: 1
| 2
| 3
| 4
| 5
| 6
| 7
| 8
| 9
|
|
|
Print this Page