| |
| |
-
ENGL 2310 - US Literature I
This survey course covers major American authors from 1620-1870. As many authors as possible are covered to provide a solid background for understanding the American cultural heritage. Offered at the discretion of the division.
Prerequisites:
ENGL 1020 - English II or instructor consent.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
General Education Requirement: Humanities
|
| |
-
ENGL 2320 - US Literature II
This course concludes the American survey begun in ENGL*2310-US Literature I covering major authors from 1870 to the present. Offered at the discretion of the division.
Prerequisites:
ENGL 1020 - English II with a grade of “C” or better or instructor consent.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
General Education Requirement: Humanities
|
| |
-
ENGL 2340 - Native American Literature
In this introductory course, students learn to critically read Native American literature from oral creation stories to contemporary novels, short stories, and poetry. Students explore the motifs and themes that cross tibal lines as well as stylistic differences relating to geography, economics, and sociology.
Prerequisites:
ENGL 1010 - English I
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
General Education Requirement: Humanities / Global Diversity
|
| |
-
ENGL 2370 - Western American Literature
This course examines the form and content of literature dealing with the American West, its reflection of the land and landscape on the inhabitants, and the history around which the literature revolves. Offered at the discretion of the division.
Prerequisites:
ENGL 1010 - English I with a grade of “C” or better or instructor consent.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
General Education Requirement: Humanities
|
| |
-
ENGL 2420 - Introduction to Short Story/Novel
In this introductory course students will learn to critically read and analyze the short story and the novel and to communicate the results of that analysis orally and in writing. Offered at the discretion of the division.
Prerequisites:
ENGL 1010 - English I with a grade of “C” or better or instructor consent.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
General Education Requirement: Humanities
|
| |
-
ENGL 2480 - Introduction to Drama & Poetry
This course provides an overview of major English and American poetry and an exploration of the conventions and themes of theatre from ancient Greek forms to the modern era. Course goals are to acquaint the student with great works of poetry and theatre, to develop an appreciation for the intricacies of drama and to improve analytical thinking skills. Offered at the discretion of the division.
Prerequisites:
ENGL 1010 - English I with a grade of “C” or better or instructor consent.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
General Education Requirement: Humanities / Visual and Performing Arts
|
| |
-
ENTK 1010 - Elements of Surveying
This course is an introduction to the principles and theories of land surveying. Students explore surveying tools including the stadia rod, chaining, automatic levels, theodolite, and Global Positioning Systems (GPS). Surveying concepts will be introduced in the classroom and applied through hands-on practice in the field. Students will practice error theory for measurements and adjustments as necessary to locate points, determine distances, angles, elevations and areas, and learn to close surveys. Emphasis is placed on the use of GPS units to collect field data. Students are introduced to map features and map reading to supplement their surveying skills.
Prerequisites:
MATH 1000 with “C” or better, or placement at Math Level III
Credits: 3
Lecture/Lab Hours: 3 lecture/lab hours
Comments: ENTK 1010 is designed to fulfill a course requirement within the Mining Technology AAS program
|
| |
-
ENTK 1500 - Engineering Graphics
Principles of graphical communication and analysis are presented, via sketching and CAD. Technical drawings present 3-D objects on 2-D media by orthographic projections, isometric drawings, oblique drawings and perspective drawings. The presentations conform to standards which address the necessary views, view placement, orientation, scale, drawing forms, and annotation. The application of the drafting standards are used in the course developing sketching, CAD, and visualization skills.
Credits: 3
Lecture/Lab Hours: 1 lect, 4 lab hrs/week
|
| |
-
ENTK 1510 - Civil Drafting
This course offers graphical applications in Civil Engineering projects. A civil 3-D drafting package is the primary tool used for map making, earthwork quantity determination, survey drafting, road plans and profiles, and other topics.
Prerequisites:
ENTK 1500 - Engineering Graphics or instructor consent.
Credits: 3
Lecture/Lab Hours: 1 lecture, 4 lab hrs/week
|
| |
-
ENTK 1520 - Structural Drafting
This course will provide an introduction to the graphical analysis of simple structures along with a basic mathematical approach. Also included will be drafting techniques sufficient to prepare working drawings for construction of small structural projects.
Prerequisites:
ENTK 1500 - Engineering Graphics, MATH 1500 - Applied Math, OR instructor consent
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
ENTK 1710 - Architectural Drafting
This course covers the basics of architectural design for residential buildings. Room relationships and sizes, exterior design factors, elements of design, principles of design and application of building codes used in conjunction with an Architectural CAD package are used to generate a new house design with the relevant drawing plans.
Prerequisites:
ENTK 1500 - Engineering Graphics or instructor consent.
Credits: 3
Lecture/Lab Hours: 1 lecture, 4 lab hrs/week
|
| |
-
ENTK 1900 - Engineering Economics
This course emphasizes the basic computational skills required in engineering economics and applies these analytical techniques to evaluate alternatives. Some of the analytical techniques included are present worth, uniform cost and rate return.
Credits: 4
Lecture/Lab Hours: 4 lecture hrs/week
|
| |
-
ENTK 2070 - Engineering Surveying I
This course covers the basic principles of measurement of distances, elevations, angles, and basic error theory. Methods of calculations and applications of error theory are applied to level and traverse surveys. It also introduces methods of surveying for site locations, topographic and construction surveys.
Prerequisites:
MATH 1405 - Pre-calculus Trigonometry with a grade of “C” or better, or Trigonometry placement score or higher, or ACT math score of 27 or higher, or instructor consent.
Credits: 3
Lecture/Lab Hours: 1 lecture, 4 lab hrs/week
|
| |
-
ENTK 2074 - Ethics for the Professional Surveyor
This course introduces students to the common ethical and moral issues facing professional surveyors in modern practice.
Prerequisites:
ENTK 2070 - Surveying I
Credits: 1
Lecture/Lab Hours: 1 lecture hr/week
|
| |
-
ENTK 2075 - Surveying II
This course features advanced studies in applied surveying with special emphasis on boundary, construction, astronomical and control surveys, with an introduction to programmable calculators and least-squares adjustment.
Credits: 3
Lecture/Lab Hours: 2 lecture, 1 lab hr/week
|
| |
-
ENTK 2080 - Public Land Surveys I
This course covers historical factors that lead to the Public Land Survey System (PLSS). Basic fundamentals are discussed, including line types, corner types, and the original survey process. Principles of government, dependent and independent resurveys, and the basic keys to regarding General Land Office and Bureau of Land Management survey plats are also discussed.
Prerequisites:
ENTK 2070 - Survey I
Credits: 1
Lecture/Lab Hours: 1 lecture hr/week
|
| |
-
ENTK 2082 - Public Land Surveys II
The focus of this course is “bono fide rights” and riparian boundaries in the Public Land Survey System (PLSS). It also present non-rectangular entities, the process for section subdivision including normal, fractional, and lotted closing corners, and sections lotted for irregularities found in a dependent survey, as well as the proper use of off-line closing corners.
Prerequisites:
ENTK 2070 - Engineering Surveying I and ENTK 2080 - Public Land Survey I
Credits: 1
Lecture/Lab Hours: 1 lecture hr/week
|
| |
-
ENTK 2084 - Public Land Surveys III
This course covers the importance of and process for records research. The discussion leads into the analysis of corner evidence on the ground and restoring lost corners after years of deterioration and neglect. Also explored is the role of the present day surveyor and the Public Land Survey System (PLSS). and types of complexities that will be faced.
Prerequisites:
ENTK 2070 - Surveying I and ENTK 2082 - Public Land Survey II or instructor consent
Credits: 1
Lecture/Lab Hours: 1 lecture hr/week
|
| |
-
ENTK 2086 - Advanced Public Land Survey
This course describes the advanced topics, situations, and problems in the Public Land Survey System (PLSS), with discussion of major court cases involving the everyday applications to surveyors.
Prerequisites:
Complete ENTK 2084 Public Land Surveys III and ENTK 3740 Boundary Control & Legal Principles or instructor consent
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
ENTK 2088 - Writing Land Descriptions
This course covers historical and current issues for land description writing and usage for the practicing surveyor. Also covered are the relationship between written descriptions and field survey data, interpretation of old descriptions, and structure principles of written descriptions.
Prerequisites:
ENTK 2070 - Surveying I or instructor consent.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
ENTK 2090 - GPS, Geodesy & Least Squares
This course covers the practical applications point of view regarding the use of global positioning system (GPS) survey data from U.S. government surveys in a wide variety of conditions and applications.
Prerequisites:
ENTK 2070 - Surveying I or instructor consent.
Credits: 7
Lecture/Lab Hours: 10.5 lecture/lab hrs/week
|
| |
-
ENTK 2500 - Computer Aided Drafting I
Computer Aided Drafting (CAD) is used extensively in this class to produce 2-D drawings conforming to the drafting standards. Emphasis is placed on using CAD to draw objects and subsequently create multi-view drawings in good form. In good form means to properly present and annotate the drawings dependent on the drawings context. Architectural, civil, mechanical, electrical, and welding drawings have some discipline unique symbols which are briefly covered.
Prerequisites:
ENTK 1500 - Engineering Graphics or instructor consent
Credits: 3
Lecture/Lab Hours: 1 lecture, 4 lab hrs/week
|
| |
-
ENTK 2505 - Computer Aided Drafting II
This course emphasizes 3-D CAD model development, manipulation and visualization. It introduces external references, shading, rendering, linking objects to an external database, and creating multi-view drawings from the 3-D models.
Prerequisites:
ENTK 1500 - Engineering Graphics or instructor consent.
Credits: 3
Lecture/Lab Hours: 1 lecture, 4 lab hrs/week
|
| |
-
ENTK 2525 - Parametric Modeling
Principles of graphical communication and analysis are presented via the application of feature based parametric modeling methods. This entails the use of sketches and the application of geometric, topological, and parametric constraints to define solid models, assemblies, and presentation drawings.
Prerequisites:
ENTK 1500 - Engineering Graphics or instructor consent.
Credits: 3
Lecture/Lab Hours: 1 lecture, 4 lab hrs/week
|
| |
-
ENTK 2601 - Principles of Mechanical Technology
This course provides the student with a hands-on approach to the study of modern mechanical drive systems. Topics covered include basic drive systems, drive device selection, alignment, maintenance and lubrication.
Prerequisites:
Instructor consent required.
Credits: 1
Lecture/Lab Hours: 1.5 lecture/lab hrs/week
|
| |
-
ENTK 2602 - Principles of Electrical Technology
This course provides the student with a hands-on approach to the study of modern industrial electrical systems. Topics covered include motors, motor control, electrical circuits and programmable logic controller (PLC) integration.
Credits: 1
Lecture/Lab Hours: 1.5 lecture/lab hrs/week
Comments: Instructor consent required
|
| |
-
ENTK 2603 - Principles of Network Technology
This course provides the student with a hands-on approach to the study of modern industrial network systems. Topics covered include mechanical and electrical data devices, field communications, data acquisition, and system control.
Prerequisites:
Instructor consent required.
Credits: 1
Lecture/Lab Hours: 1.5 lecture/lab hrs/week
|
| |
-
ENTK 2604 - Principles of Maintenance Technology
This course provides the student with a hands-on approach to the predictive maintenance technology used in modern industrial process systems. Topics covered include fundamentals of equipment commissioning, predictive data acquisition, and data reporting.
Prerequisites:
Instructor consent required.
Credits: 1
Lecture/Lab Hours: 1.5 lecture/lab hrs/week
|
| |
-
ENTK 2615 - MicroStation Fundamentals
MicroStation (CAD) is used extensively in this class to produce 2-D drawings conforming to the drafting standards. Emphasis is placed on using MicroStation to draw objects and subsequently create multi-view drawings in good form. In good form means to present and annotate the drawings dependent on the drawings context. Architectural, civil, mechanical, electrical, and welding drawing have some discipline unique symbols which are briefly covered.
Prerequisites:
ENTK 1500 - Engineering Graphics or instructor consent.
Credits: 3
Lecture/Lab Hours: 1 lecture, 4 lab hrs/week
|
| |
-
ENTK 2665 - Route Surveying
This course covers the principles of route location and design. Topics include the theory of circular, parabolic and spiral cures, highway and railway geometric design, area and volumes of earthwork and mass diagrams. Both manual and computer methods will be covered with emphasis on various computer programs in use throughout the industry.
Prerequisites:
ENTK 2070 - Surveying I and ENTK 2075 - Surveying II
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
ENTK 2800 - Engineering Technology Capstone
This course combines digital technology, engineering standards, and scientific methodology to expose students to the hands-on field work used extensively in environmental engineering and CAD-based engineering. Using a multi-disciplinary approach, students acquire, document, illustrate, analyze and report data samples taken from the field to complete a planned project. The course includes an internship or a service learning component with a third party, which must be approved by a participating instructor.
Prerequisites:
COSC 2050 - Introduction to SQL and ES 1050 - Introduction to GIS with a grade of “C” or better.
Credits: 6
Lecture/Lab Hours: 6 lecture/lab hrs week
|
| |
-
ENTK 2980 - Survey Co-Op
Survey co-op provides a minimum of 240 hours of work experience associated with a broad range of surveying functions. Experience should include, but not be limited to associated calculations, measurements and computations, equipment operations and maintenance, document research, drafting, report writing, surveying techniques associated with boundary, route, construction astronomical and/or control surveys. Co-op work experience many be arranged by the faculty, but it is primarily the responsibility of the students to seek out and secure their own placement with faculty approval.
Credits: 4
Lecture/Lab Hours: 4 practicum hrs/week
|
| |
-
ENTK 3710 - Route Surveying
Route surveying covers the principles of route location and design and the use of digital computers.
Prerequisites:
ENTK 2070 - Surveying I or instructor consent.
Credits: 3
Lecture/Lab Hours: 4.5 lecture/lab hrs/week
|
| |
-
ENTK 3720 - Advanced Surveying
This course covers advanced topics in surveying computations and procedures.
Prerequisites:
ENTK 2070 - Surveying I or instructor consent.
Credits: 4
Lecture/Lab Hours: 4 lecture hrs/wk
|
| |
-
ENTK 3740 - Boundary Control & Legal Principles
This course in basic boundary law addresses the fundamental principles of real property as applied to land surveying and related professions. Discussion and applications center on practical situations and concepts commonly encountered while conducting boundary surveys and the determination of the extent of ownership rights. Students explore the scope of the surveyor’s judiciary role in real property ownership.
Prerequisites:
ENTK 2070 - Surveying I or instructor consent.
Credits: 2
Lecture/Lab Hours: 2 lecture hrs/week
|
| |
-
ENTK 3750 - Evidence & Procedures for Boundary Locations
This course is a practical and working guide to understanding survey evidence and the laws of boundary location for efficient, accurate boundary determination. This material aids in the elimination of errors in location of land boundaries. The surveyor’s liability and statutes of limitations are explored in depth. Also included are discussions of the surveyor’s role in court.
Prerequisites:
ENTK 2070 - Surveying I or instructor consent.
Credits: 2
Lecture/Lab Hours: 2 lecture hrs/week
|
| |
-
EQST 1210 - Introduction to Farrier Science
This course is an introduction to the theory and skills of horse foot care, shoeing and forge work. Students will apply their knowledge of horse anatomy to proper care and shoeing considerations, including foot trimming, shoe fitting and nailing, and foot finishing. Proper horse and forge safety will be emphasized.
Co-requisites:
ANSC 1400 Equine Anatomy and Locomotion
Credits: 4
Lecture/Lab Hours: 6 lecture/lab hours/week
Comments: $200 course fee
|
| |
-
EQST 1520 - Horse Production
This course is designed to give the student an in-depth look into equine evolution, anatomy, physiology, care and management. Some of the topics to be discussed are history and evolution, anatomy, diseases and vaccinations, parasite control, emergency care, lameness and reproduction.
Prerequisites:
none
Co-requisites:
none
Credits: 3
Lecture/Lab Hours: 3 lecture hours/week
|
| |
-
EQST 1536 - Senior Horse Care
This course is designed to give the student in-depth information regarding the management and nutritional needs of “senior” horses. Topics will include preventative medicine, every day management and the unique nutritional needs of aged equines.
Prerequisites:
none
Co-requisites:
none
Credits: 1
Lecture/Lab Hours: 1 lecture hour/week
|
| |
-
EQST 1605 - Equine Facilities Management
This course examines three primary areas of Equine Stable Management to provide a strong knowledge base and critical skill-building opportunities for students interested in entering equine-centered careers. Specific focus areas include general business tools and practices, equine knowledge and care, and equine facilities management. Students receive hands-on learning opportunities in addition to classroom instruction. This course will culminate with a final project emphasizing a holistic approach to managing an equine stable of the students’ design.
Prerequisites:
none
Co-requisites:
none
Credits: 3
Lecture/Lab Hours: 2 lecture hours & 2 lab hours / week
|
| |
-
EQST 1835 - Practical Farrier Science
This course provides in-depth training in the skills and techniques of horseshoeing. Students will conduct a comprehensive study of trimming and shoeing to achieve and maintain limb and foot balance as well as explore topics in specialty, remedial and therapeutic shoes. Students will learn to build shoes for specific purposes. Completion of this course and the preceding courses is intended to prepare students as entry level farriers; and students are encouraged to complete the American Farrier Association’s (AFA) Farrier Classification examination.
Prerequisites:
EQST 1210 Introduction to Farrier Science
Co-requisites:
none
Credits: 10
Lecture/Lab Hours: 4 lecture hours & 12 lab hours / week
Comments: $250 course fee
|
| |
-
ERS 0000 - Earth Science Requirement
The following courses fulfill the Earth Science requirement:
- ASTR 1050 - Survey of Astronomy, 4 cr
- ASTR 1250 - Astronomy II, 4 cr
- GEOL 1100 - Physical Geology, 4 cr
- GEOL 1200 - Historical Geology, 4 cr
- GEOL 1470 - Environmental Geology, 4 cr
- GEOL 2080 - General Field Geology, 4 cr
|
| |
-
ES 0000 - Any course from the ES department
Choose any course from the ES department.
|
| |
-
ES 1050 - Introduction to GIS
This is an introductory Geographic Information Systems (GIS) course. It introduces the student to current GIS uses, the basic elements of GIS both graphic and data, and use of a GIS software package.
Prerequisites:
Instructor approval
Credits: 3
Lecture/Lab Hours: 1 lecture, 4 lab hrs/week
|
| |
-
ES 1060 - Introduction to Engineer Computing
This course is designed to utilize current computer software packages to solve meaningful problems in general science and mathematics and to present solutions in a clear and professional format. The course will center around science, math and engineering problems that can be analyzed with algebra and trigonometry skills. Software content will vary but may include such program areas as spreadsheets, database, equation solvers, presentation graphics, computer algebra systems and word processing.
Prerequisites:
Prerequisites: Complete MATH*1400-Pre-Calculus Algebra or MATH*1450-Pre-Calculus Algebra & Trigonometry with a C or better.
Credits: 3
Lecture/Lab Hours: 2 lecutre, 2 lab hrs/week
|
| |
-
ES 2110 - Statics
This course introduces static equilibrium of forces, force systems, and moments of forces as applied to rigid bodies for engineers. It emphasizes vector analysis in both two- and three-dimensions. Related topics include the analysis of frames, trusses, machines, friction, centroids and moments of inertia.
Prerequisites:
MATH 2200 - Calculus I with a grade of “C” or better.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
ES 2120 - Dynamics
Course topics are: kinematics (including linear and angular displacement), velocity, acceleration and simple harmonic motion of particles and rigid bodies, moments of inertia and radii of gyration of masses, the application of principles of force- mass acceleration, work-kinetic energy, impulse and momentum to solution of problems of force systems, actions on moving particles and rigid bodies.
Prerequisites:
MATH 2205 - Calculus II, ES 2110 - Statics, PHYS 1310 - College Physics I with a grade of “C” or better.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
ES 2210 - Electrical Circuit Theory
In this course the basic concepts of electrical engineering, electric fields, electro-magnetic phenomena, circuit parameters and circuit reduction models are discussed.
Prerequisites:
MATH 2205 - Calculus II, PHYS 1310 - College Physics I and ES 2120 - Dynamics with a grade of “C” or better.
Credits: 4
Lecture/Lab Hours: 3 lecture hrs, 2 lab hrs/week
|
| |
-
ES 2310 - Thermodynamics
This course introduces the fundamentals of thermodynamics, including the First and Second Law, real and ideal gases, reversible and irreversible processes, entropy, power and refrigeration cycles and engines.
Prerequisites:
CHEM 1035 - General Chemistry II and PHYS 1310 - General Physics I with a grade of “C” or better.
Credits: 4
Lecture/Lab Hours: 4 lecture hrs/week
|
| |
-
ES 2330 - Fluid Dynamics
In this course incompressible flow of ideal and real fluids, potential and stream functions, and similitude and dimensional analysis are covered.
Prerequisites:
ES 2310 - Thermodynamics with a grade of “C” or better.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
ES 2410 - Mechanics of Materials
This course introduces the study of mechanics of materials. Students determine the stresses, strains, and displacements in structures and their components due to the loads or constraints acting on them. In addition, students investigate structural integrity by examining various failure mechanisms due to material properties or stability limitations. To help analyze structures, students are introduced to shear and bending moment diagrams, application of singularity functions, work-energy methods, and Mohr’s Circle.
Prerequisites:
ES 2110-Statics AND MATH 2205-Calculus II, both with a “C” or better
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FCSC 0000 - Any course from the FCSC department
Choose any course from the FCSC department.
|
| |
-
FCSC 1141 - Principles of Nutrition
This introductory course provides students with a basic understanding of the human body’s nutritional needs and how foods from various groups meet these needs. The course explores basic human physiology, nutritional needs at various stages of life, and nutritional issues or disorders.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FCSC 1150 - Scientific Study of Food
An introductory food science course designed to familiarize students with the physical and chemical principles of foods. Laboratory activities will allow hands-on exploration of basic food science concepts and procedures. Other issues of focus include food safety, nutrition, and food preparation.
Credits: 3
Lecture/Lab Hours: 3 lecture/lab hrs/week
|
| |
-
FCSC 2122 - Child Development Lab
This course will serve as a bridge between theory and application through experience in the observation of child growth and development from 0-7 years of age.
Prerequisites:
Completion, or concurrent enrollment in, PSYC 2300 - Child Psychology.
Credits: 1
Lecture/Lab Hours: 1 lab hr/week
General Education Requirement: EDEC 2122 - Child Development Lab
|
| |
-
FDSC 0000 - Any course from the FDSC department
Choose any course from the FDSC department.
|
| |
-
FDSC 1050 - Food Safety Certification I
Food Safety Certification I is based on The Food Code and is designed to prepare individuals with a working knowledge of safe food handling, which is an integral element in any food science career. Students will study comprehensive food safety and sanitation and will take a written examination for certification as a food handler, manager, or supervisor.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FDSC 1410 - Food & Your Well Being
This course provides an overview of the food industry and explores the nature and properties of foods, food processing procedures, packaging and distribution.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FDSC 1500 - Lamb Fabrication
Lamb fabrication is designed to acquaint individuals with the processes involved in converting lamb and sheep carcasses into wholesale, retail, and value added meat food products. Areas of instruction will include maintaining a safe work environment, safe food handling, sanitation, and proper equipment operations. A combination of classroom, observation, and hands on activities will be provided to the students.
Credits: 2
Lecture/Lab Hours: 3 lecture/lab hrs/week
|
| |
-
FDSC 1550 - Abattoir Procedures
Abattoir Procedures is a course that studies the harvest of animals used for food sources. Areas of study will include function and responsibility of FSIS-USDA meat inspection, methods, and procedures of meat inspection, ante- and post-mortem inspection, operational sanitation, waste disposal control, and facility design. Students will observe operations at a state inspected facility.
Credits: 3
Lecture/Lab Hours: 4.5 lecture/lab hrs/week
|
| |
-
FDSC 1560 - Sausage Manufacturing
Sausage Manufacturing is a course that studies a culinary art as well as the science and modern technology utilized in this portion of the meat industry. The course will introduce students to a vast and comprehensive subject of value-added products that are quick and easy for today’s consumers, relatively safe, and comprise a large part of modern lifestyles. Students will be involved in the art and practice of sausage making in the meat science lab using contemporary equipment and sound basic scientific principles.
Co-requisites:
FDSC 2060 - Fresh Meat Processing
Credits: 3
Lecture/Lab Hours: 4.5 lecture/lab hrs/week
|
| |
-
FDSC 1570 - Pork Fabrication & Processing
This course is designed to acquaint individuals with the processes involved in converting pork carcasses into wholesale, retail, and value added pork products. Areas of instruction will include maintaining a safe work environment, safe food handling, sanitation, and proper equipment operation. A combination of classroom, observation and hands on activities will be provided to the students.
Credits: 3
Lecture/Lab Hours: 4.5 lecture/lab hrs/week
|
| |
-
FDSC 1580 - Wild Game Processing
Wild game processing will provide a unique opportunity for students to study proper field care, personal and food safety issues, processing techniques and procedures, and freezing and cooking of wild game. This is a required course for the AAS Meat Science Degree and would also be of interest to anyone wanting to learn about care and handling of wild game.
Credits: 1
Lecture/Lab Hours: 1.5 lecture/lab hrs/week
|
| |
-
FDSC 1600 - Retail Operations & Management
Retail Operations and Management will assimilate students into a large number of technical skills and knowledge necessary for managing perishable meat products. The course is designed to provide a detailed step-by-step progression of learning required to successfully manage perishable food. This course will utilize training manuals, trade publications, merchandising, and operational manuals.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FDSC 1610 - Seafood Process/Merchandising
Seafood Processing and Manufacturing is a course designed to train students in seafood buying, handling, and merchandising. Students will study related areas for seafood including management, buying, handling, sanitation, merchandising, and facility design.
Prerequisites:
FDSC 1050 - Food Safety Certification I with a grade of “C” or better.
Credits: 4
Lecture/Lab Hours: 6 lecture/lab hrs/week
|
| |
-
FDSC 1630 - Quality Control
This course is focused on the study of factors that influence food quality, the management systems applied in the processing and distribution of foods to achieve quality standards, and food safety. Topics presented include: risk assessment, good manufacturing practices and hazard analysis and critical point systems for contol of micro- organisms, design of products and processing operations according to food sanitation principles, methods for quality and safety assurance, food laws and regulations relevant to food quality, and the role of retailers and consumers on food quality.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FDSC 2020 - Food Safety and Quality
This course offers an overview of food safety and quality “from farm to fork.” Topics include microbiological, chemical, and physical risks associated with food, the use of Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), and Hazard Analysis and Critical Control Points (HACCP) to manage risk, and methods for analyzing the sensory qualities of foods. The role of regulatory agencies, food producers, food handlers, and consumers in ensuring a safe food supply will be discussed.
Prerequisites:
BIOL 1010 - General Biology I or instructor approval
Credits: 4
Lecture/Lab Hours: 3 lecture, 1 lab hr/week
|
| |
-
FDSC 2040 - Principles of Meat Animal Evaluation
Students in this class will learn to evaluate livestock and carcasses for economically important factors. Learning to evaluate beef, sheep, and swine, both live and their carcasses, is important for student interested in animal science, as it helps them understand the relationships between meat animal growth/development and selection/breeding on carcass value and eating quality of the finished product.
Credits: 3
Lecture/Lab Hours: 3 lecture/lab hrs/week
|
| |
-
FDSC 2060 - Fresh Meat Processing
Fresh Meat Processing includes fabrication of carcasses into cuts, associated processing techniques, selection, preparation, and utilization of meat, and concerns and opportunities of the food service producer, packer, processor, and retailer.
Credits: 3
Lecture/Lab Hours: 1 lecture, 4 lab hrs/week
|
| |
-
FDSC 2200 - Advanced Meat Processing
Advanced Meat Processing is a continuing in-depth study of retail meat cutting and value-added products in today’s meat industry. Students will be familiarized with advanced retail meat cuts, identify specific carcass muscles in relation to their characteristics, and study methods of cooking cuts of meat generated from these muscles. Innovative retail merchandising and aggressive product development for today’s consumer needs will be the focus. This course will present many approaches to meat merchandising and provide information to the student for making accurate decisions that will bring the greatest profits to producers and retail operations.
Prerequisites:
FDSC 2060 - Fresh Meat Processing
Credits: 4
Lecture/Lab Hours: 4 lab hrs/week
|
| |
-
FIN 0000 - Any course from the FIN department
Choose any course from the FIN department
|
| |
-
FIN 1000 - Personal Finance
This business elective is designed to increase students’ awareness of the importance of sound financial planning. Topics covered include personal banking, installment buying, income tax preparation, insurance, budgeting, job applications, will and estate planning, mortgages and investments.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FIN 1010 - Principles of Finance
The basic principles of finance are presented through case studies. Interaction of a firm’s financial structure with its management and environment are discussed.
Prerequisites:
BADM 1005 - Business Math and ECON 1020 - Microeconomics
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FIN 2100 - Managerial Finance
This course is designed to provide the students with a basic knowledge of finance. It provides the principles and tools needed to make important decisions in finance, namely capital budgeting and financing decisions. The major topics include time value of money, stock and bond valuation, investment decision criteria, Capital Asset Pricing Model, and cost of capital. This class provides a broad overview of the field of finance.
Prerequisites:
ACCT 1020, STAT 2050 or equivalent Level IV math
Credits: 3
Lecture/Lab Hours: 3 lecture hours/week
|
| |
-
FL 0000 - Foreign Language Requirement
Foreign Language (two courses)
Those pursuing an A.A. degree must complete eight credit hours of the same foreign language. For more information about placement and other ways to satisfy this requirement based on prior language experience, please contact the Academic Advising Office. Those pursuing an A.S. degree have no foreign language requirement.
|
| |
-
FREN 1010 - 1st Year French I
This introductory course emphasizes primarily listening and speaking skills, although reading and writing skills are also developed.
Credits: 4
Lecture/Lab Hours: 4 lecture hrs/week
General Education Requirement: Foreign Language
|
| |
-
FREN 1020 - 1st Year French II
This introductory course emphasizes primarily listening and speaking skills, although reading and writing skills are also developed.
Prerequisites:
FREN 1010 - 1st Year French I
Credits: 4
Lecture/Lab Hours: 4 lecture hrs/week
General Education Requirement: Foreign Language
|
| |
-
FSHM 1500 - Introduction to Hospitality Management
This course provides beginning hospitality and culinary arts students with an overview of the industry. Students are introduced to the terms and vocabulary in standard use. They study the major components and operational characteristics of hospitality management. Students are exposed to current issues facing the industry, future challenges, career opportunities in the field and the preparation involved in landing that first job.
Credits: 2
Lecture/Lab Hours: 2 lecture hrs/week
|
| |
-
FSHM 1510 - Applied Food Service Sanitation
Students will learn the latest developments, procedures, current government standards and emerging issues in Food Service Sanitation, as well as an understanding of Hazardous Analysis Critical Control Point, the hospitality industry’s system of choice.
Co-requisites:
Coreq: This course may be taken concurrently with any Hospitality course.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FSHM 1520 - Managing Quantity Food Production
This course takes a system approach to quantity food planning, preparation and resource management. Management principles are thoroughly covered in nutrition, sanitation, safety, menu planning, equipment, purchasing, receiving, storing and serving food. Students will learn how to tailor the guidelines of quantity food preparation to fit the specific needs of any operation.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FSHM 1530 - Basic Cost Control
This course teaches students how to maximize food service profitability by controlling production cost. Utilizing practical and technologically sound methods for successful food, beverage, and labor cost controls, students explore all other factors influencing operating cost, meeting performance standards, and in-house training.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FSHM 1540 - Managing Customer Service
Managing Customer Service will show managers methods to gain and retain guests and employees through exceptional customer service. Basic service principles and current trends will be presented while emphasizing the special needs of guests. Creating a working environment friendly to the advancement of customer service in the business arena is a main focus of this class.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FSHM 1550 - Hospitality Financial Accounting
Hospitality Industry Financial Accounting is designed for individuals wishing to learn the fundamentals of financial accounting through hospitality industry examples. This course covers all areas of the hospitality industry including hotels, restaurants and clubs.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FSHM 1971 - Hospitality Practicum I
This course is the first of four hands-on practicum classes which allows students to practice the skills and knowledge taught in the classroom in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality industry including workplace behavior, marketing, banquet logistics, and small business procedures.
Credits: 1
Lecture/Lab Hours: 45 practicum hours
|
| |
-
FSHM 1972 - Hospitality Practicum II
This course is the second of four hands-on practicum classes which allows students to practice the skills and knowledge taught in the classroom in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality industry including event management skills.
Prerequisites:
FSHM 1971 - Hospitality Practicum I with a grade of “C” or better
Credits: 1
Lecture/Lab Hours: 45 practicum hours
|
| |
-
FSHM 2500 - Hospitality Supervision
This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry. Students will learn how to utilize a company’s greatest asset, human resources.
Co-requisites:
This course may be taken concurrently with any Hospitality course
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FSHM 2510 - Hospitality Marketing
This course will teach the student how to reach hospitality consumers in an increasingly competitive marketplace. Students learn how to verify the needs and wants of consumers, how to tailor the product-service mix to satisfy those needs and wants and how to promote the mix to maximize income. Key marketing strategies are addressed, as well as interrelationships between marketing, sales and advertising and their significance on consumers.
Co-requisites:
This course may be taken concurrently with any Hospitality course
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FSHM 2520 - Security & Loss Prevention Mgmt
Issues surrounding the need for individualized security programs will be addressed in this course. The student will examine a variety of security and safety equipment, procedures, guest protection, and internal security for asset protection. Students will be introduced to OSHA regulations that apply to lodging properties.
Co-requisites:
This course may be taken concurrently with any Hospitality course
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FSHM 2530 - Purchasing Management
Students will examine activities from a food service manager’s perspective. Channels of distribution, buying techniques, specification writing, product information and principles needed to perform the activity are covered. Future managers will learn how to get the most from money and resources and how to make sound purchasing decisions.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FSHM 2540 - Bar & Beverage Control
This is a basic course giving students the ability to function as the operator/ management of the beverage area of the hospitality industry business. Procurement, preparation, and service to final accountability of sales and commodities are covered.
Co-requisites:
This course may be taken concurrently with any Hospitality course.
Credits: 2
Lecture/Lab Hours: 2 lecture hrs/week
|
| |
-
FSHM 2550 - Hospitality Law
This course provides the most thorough and current information on hospitality law available. Legal subjects are simplified by the use of nontechnical terms and illustrations of case examples. Students will learn how to use law as a management tool, and how to develop management strategies to prevent expensive legal problems.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FSHM 2560 - Managing Front Office Operations
This course is designed to prepare students to perform and manage front office functions and show how these functions affect the overall operation of a hotel/motel. The course illustrates how guest concerns shape management strategies and front office procedures. All facets of administration, sales and marketing through effective administration are brought together.
Co-requisites:
This course may be taken concurrently with any Hospitality course.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
FSHM 2600 - Dining Room Management
This course is designed to provide students with the principles and details of managing a dining room as they apply specifically to the hospitality industry. Students also study dining related tasks including proper table setting, scheduling, service styles, training, the organizing, planning, and booking of functions.
Credits: 2
Lecture/Lab Hours: 2 lecture hrs/week
|
| |
-
FSHM 2610 - Banquet Management
This course introduces student to the principles and intricacies of banquet management as it applies specifically to the hospitality industry. Students study banquet and catered functions, banquet event order, how to book a function and how to manage a function from inception to completion.
Credits: 2
Lecture/Lab Hours: 2 lecture hrs/week
|
| |
-
FSHM 2970 - Hospitality Internship
This internship provides a training period where students work as employees in participating businesses. It is a period of observing, learning and practicing. The partnership of students, employers and educational institutions sets out specific responsibilities for each party. In addition, it includes provision for the employer and the college to evaluate the quality and relevance of the work experience and the curriculum.
Co-requisites:
To be endorsed as a Hospitality Management Intern, a student must: (1) Be in good academic standing, and (2) Attend an Internship orientation, presentation, or meeting with the intern program advisor
Credits: 3-9
Lecture/Lab Hours: 4 internship hrs/cred hr
|
| |
-
FSHM 2971 - Hospitality Practicum III
This course is the third of four hands-on practicum classes which allows students to practice the skills and knowledge taught in the classroom in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality industry including marketing, set-up, and execution of a catered event and effective mentoring.
Prerequisites:
FSHM 1972 - Hospitality Practicum II with a grade of “C” or better
Credits: 1
Lecture/Lab Hours: 45 practicum hours
|
| |
|
| |
-
G&R 1010 - Introduction to Physical Geography
In this course information is offered on the local environment and people’s relationship to their environment. Topics include forests, soils, land- forms, wilderness areas, weather, climate, oceanography and human influence on the land and oceans.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
|
| |
-
G&R 1030 - Introduction to World Regional Geography
This course introduces the student to the world’s major geographic realms. These realms of the human world possess a special combination of cultural, environmental, historical, economic and organizational qualities. These properties are imprinted on the landscape, giving each region its own identity.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
General Education Requirement: Social and Behavioral Sciences/Global Diversity
|
| |
-
G&R 1050 - Intro to Environmental & Natural Resources
This introductory conservation course provides an insight into environmental issues for the science or non-science major. Principles underlying the wise use of soils, water, range land, forest and mineral resources and related problems are discussed.
Credits: 3
Lecture/Lab Hours: 3 lecture hrs/week
General Education Requirement: Social and Behavioral Sciences/Global Diversity
|
| |
Page: 1
| 2
| 3
| 4
| 5
| 6
| 7
| 8
| 9
| 10
| 11
|
Print this Page