May 16, 2024

2021-2022 Course Catalog

2021-2022 Course Catalog [ARCHIVED CATALOG]

Course Descriptions

Below are course descriptions for credit courses offered by MCC. Each course can be identified by a lettered subject and a course number followed by the title and a series of numbers. Those courses with a zero as the first digit of the course number are designated as developmental and may not be used to fulfill degree requirements.

BIOS 1010 - General Biology

5.0 - 3.0 - 6.0

Key:
course subject (BIOS)
course number (1010)
course title (General Biology)
course may be offered online
course may be offered in hybrid format
lecture/classroom hours per week (5.0 -)
lab/clinical hours per week (- 3.0 -)
credit hours (- 6.0)

Requisites for a course are detailed as follows:

Prerequisites – A prerequisite - or its equivalent - must be met before a student can register for a course. A prerequisite may be a specific high school course, another MCC course, a demonstrated proficiency, or acceptance into a certain program. Students must meet the prerequisite in effect for the quarter in which they are taking the course. Prerequisites may be waived on the basis of proficiency testing and/or the recommendation of an appropriate faculty member or academic dean.
Corequisites – Corequisites are required program courses that must be taken simultaneously, a grouping of courses that must all be taken within the same quarter. In some cases, previous completion of the required course is acceptable.
Recommended - Certain courses, proficiencies, or conditions may be recommended for the student prior to or at the same time as the course. While these recommendations are suggested for student success in the course, they are not required.

Hybrid courses – A hybrid course is a coordinated approach to learning, using both online technology and classroom interaction with faculty and peers. MCC hybrid courses meet face-to-face 50 percent of the traditional quarter’s campus meetings; the other 50 percent of campus meeting time is replaced with online study and learning activities.

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Automotive Technology
	AUTT 2981 - On-the-Job Training/Work Experience 8 Credits Students apply their knowledge, learn new techniques, and receive on-the-job training at an automotive dealer or independent repair facility. Individualized, hands-on laboratory training utilizing live work is included in this course. Students must possess all tools on the internship and graduation tool list and have an acceptable completion score on the S/P2 Safety Course for Mechanical Safety and Mechanical Pollution Prevention. NOTE: Approved worksites include any site where students can apply the skills learned in the six automotive courses, or the course may be completed at the South Omaha Campus for those who qualify. Special consideration for other worksites is subject to instructor’s approval. Prerequisites: (7) All AUTT classes with minimum grades of C; completion of a minimum of 24.0 credits of AUTT coursework; 2.0 or higher GPA; instructor approval; an approved work site; internship and graduation tool sets; and a valid driver’s license must be completed prior to taking this course. Lec: 0 Lab: 29.1 Cr: 8 View Class Schedule
	AUTT 2982 - OJT/Work Experience I 1 Credits Offered: HYBRID This is the first in a series of eight internships needed for the student who wants to complete the required internship in a part-time work environment. Students apply their knowledge, learn new techniques, and receive on-the-job training at an automotive dealer or independent repair facility. Individualized, hands-on laboratory training utilizing live work is included in this course. For this series of eight internships (AUTT 2982 through AUTT 2989 ), students must possess all tools required by the employer and be working towards completing the purchase of the internship and graduation tool sets by the start of the eighth internship, as well as have an acceptable completion score on the S/P2 Safety Course for Mechanical Safety and Mechanical Pollution Prevention. NOTE: Approved worksites include any site where students can apply the skills learned in the six automotive courses, or the course may be completed at the South Omaha Campus for those who qualify. Special consideration for other worksites is subject to instructor’s approval. Prerequisites: (4) A minimum of 12 credit hours of AUTT courses completed with a 2.0 grade point average or better in those courses; program director approval; current acceptable completion score on the S/P2 safety training; and an approved work site must be completed prior to taking this course. Lec: 0 Lab: 3 Cr: 1 View Class Schedule
	AUTT 2983 - OJT/Work Experience II 1 Credits Offered: HYBRID This is the second in a series of eight internships needed for the student who wants to complete the required internship in a part-time work environment. Students apply their knowledge, learn new techniques, and receive on-the-job training at an automotive dealer or independent repair facility. Individualized, hands-on laboratory training utilizing live work is included in this course. Prerequisites: (4) AUTT 2982 ; a 2.0 grade point average or better in AUTT courses; program director approval; current acceptable completion score on the S/P2 safety training; and an approved work site must be completed prior to taking this course. Lec: 0 Lab: 3 Cr: 1 View Class Schedule
	AUTT 2984 - OJT/Work Experience III 1 Credits Offered: HYBRID This is the third in a series of eight internships needed for the student who wants to complete the required internship in a part-time work environment. Students apply their knowledge, learn new techniques, and receive on-the-job training at an automotive dealer or independent repair facility. Individualized, hands-on laboratory training utilizing live work is included in this course. Prerequisites: (4) AUTT 2983 ; a 2.0 grade point average or better in AUTT courses; program director approval; current acceptable completion score on the S/P2 safety training; and an approved work site must be completed prior to taking this course. Lec: 0 Lab: 3 Cr: 1 View Class Schedule
	AUTT 2985 - OJT/Work Experience IV 1 Credits Offered: HYBRID This is the fourth in a series of eight internships needed for the student who wants to complete the required internship in a part-time work environment. Students apply their knowledge, learn new techniques, and receive on-the-job training at an automotive dealer or independent repair facility. Individualized, hands-on laboratory training utilizing live work is included in this course. Prerequisites: (4) AUTT 2984 ; a 2.0 grade point average or better in AUTT courses; program director approval; current acceptable completion score on the S/P2 safety training; and an approved work site must be completed prior to taking this course. Lec: 0 Lab: 3 Cr: 1 View Class Schedule
	AUTT 2986 - OJT/Work Experience V 1 Credits Offered: HYBRID This is the fifth in a series of eight internships needed for the student who wants to complete the required internship in a part-time work environment. Students apply their knowledge, learn new techniques, and receive on-the-job training at an automotive dealer or independent repair facility. Individualized, hands-on laboratory training utilizing live work is included in this course. Prerequisites: (4) AUTT 2985 ; a 2.0 grade point average or better in AUTT courses; program director approval; current acceptable completion score on the S/P2 safety training; and an approved work site must be completed prior to taking this course. Lec: 0 Lab: 3 Cr: 1 View Class Schedule
	AUTT 2987 - OJT Work Experience VI 1 Credits Offered: HYBRID This is the sixth in a series of eight internships needed for the student who wants to complete the required internship in a part-time work environment. Students apply their knowledge, learn new techniques, and receive on-the-job training at an automotive dealer or independent repair facility. Individualized, hands-on laboratory training utilizing live work is included in this course. Prerequisites: (4) AUTT 2986 ; a 2.0 grade point average or better in AUTT courses; program director approval; current acceptable completion score on the S/P2 safety training; and an approved work site must be completed prior to taking this course. Lec: 0 Lab: 3 Cr: 1 View Class Schedule
	AUTT 2988 - OJT/Work Experience VII 1 Credits Offered: HYBRID This is the seventh in a series of eight internships needed for the student who wants to complete the required internship in a part-time work environment. Students apply their knowledge, learn new techniques, and receive on-the-job training at an automotive dealer or independent repair facility. Individualized, hands-on laboratory training utilizing live work is included in this course. Prerequisites: (4) AUTT 2987 ; a 2.0 grade point average or better in AUTT courses; program director approval; current acceptable completion score on the S/P2 safety training; and an approved work site must be completed prior to taking this course. Lec: 0 Lab: 3 Cr: 1 View Class Schedule
	AUTT 2989 - OJT/Work Experience VIII 1 Credits Offered: HYBRID This is the last in a series of eight internships for the student who wants to complete the required internship in a part-time work environment. Students apply their knowledge, learn new techniques, and get on-the-job training at an automotive dealer or independent garage. Individualized hands-on laboratory training utilizing live work is included in this course. Prerequisites: (5) AUTT 2988 ; a 2.0 grade point average or better in AUTT courses; program director approval; current acceptable completion score on the S/P2 safety training; internship and graduation tool sets; and an approved work site must be completed prior to taking this course. Lec: 0 Lab: 3 Cr: 1 View Class Schedule
Biology
	BIOS 1010 - General Biology 6 Credits Developing a good understanding of the process of life requires students to have a broad background in the basics of biology. Students will gain this background by studying ecology, molecular biology, cell structure and function, genetics, and evolution. This course includes both lecture and lab components Lec: 5 Lab: 3 Cr: 6 View Class Schedule
	BIOS 1111 - Biology I 5 Credits This general biology course is taught in a three-course sequence: BIOS 1111, BIOS 1121, BIOS 1130. All three courses must be successfully completed to transfer as a two semester general biology course. In the first course in the sequence, students study the cellular, molecular, and genetic bases for life process. This course includes both lecture and lab components Prerequisites: (1) College-level reading, writing, and math proficiency must be completed prior to taking this course. Lec: 4 Lab: 3 Cr: 5 View Class Schedule
	BIOS 1121 - Biology II 5 Credits This general biology course is taught as a three-course sequence: BIOS 1111, BIOS 1121, BIOS 1130. All three courses must be successfully completed to transfer as a two-semester general biology course. In this second course in the sequence, students study ecology and evolutionary biology. This course contains both lecture and lab components. Prerequisites: (2) BIOS 1111 and college-level reading, writing, and math proficiency must be completed prior to taking this course. Lec: 4 Lab: 3 Cr: 5 View Class Schedule
	BIOS 1130 - Biology III 5 Credits The last in a three-course sequence. Students will study microbiology, and the structure and function of plant and animal organ systems. This course includes both lecture and lab components. Prerequisites: (2) BIOS 1121 ; and college-level reading, writing, and math proficiency must be completed prior to taking this course. Lec: 4 Lab: 3 Cr: 5 View Class Schedule
	BIOS 1250 - Environmental Biology 4.5 Credits Students will focus on ecological issues and learn to identify the causes, propose solutions, and develop/critique environmental action plans. Students will study ecosystems, energy, populations, resources, pollution, sustainability, and stewardship Lec: 4.5 Lab: 0 Cr: 4.5 View Class Schedule
	BIOS 1310 - Survey of Human Anatomy and Physiology 5 Credits In this survey course, students will study all the systems of the human body, emphasizing the relationship between structure and function. It is intended for certificate-seeking students in MCC programs; transfer elsewhere as anatomy/physiology credit is not assured. This course includes both lecture and lab components. Lec: 4 Lab: 3 Cr: 5 View Class Schedule
	BIOS 1400 - Introduction to Botany 4.5 Credits This is an introductory botany course, in which students study plant morphology and physiology of herbaceous and woody plant divisions within the plant kingdom, as well as other related plant-like organisms (algae and fungi). Topics include plant structure and function, plant growth, transpiration, photosynthesis, evolution, and reproductive life cycles. The course concludes with the diversity of flowers and plant life. This course includes both lecture and lab components. Prerequisites: (2) HLSM 1010 or BIOS 1010 or MCC biology placement exam; and college-level reading, writing, and math proficiency must be completed prior to taking this course. Lec: 3.5 Lab: 3 Cr: 4.5 View Class Schedule
	BIOS 2050 - Genetics 4.5 Credits Offered: Online Students learn about both classical and modern genetics, gaining an understanding of many of the advances taking place in biology and medicine. Prerequisites: College-level reading, writing, and math proficiency; BIOS 1010 or BIOS 1111 , or equivalent must be completed prior to taking this course. Lec: 4.5 Lab: 0 Cr: 4.5 View Class Schedule
	BIOS 2150 - Microbiology 6 Credits Students will study of the structure, physiology, ecology, and human health implications of microorganisms. This course consists of both lecture and lab components. Prerequisites: College-level reading, writing, and math proficiency; BIOS 1010 or BIOS 1111 , or equivalent must be completed prior to taking this course. Recommended: Courses in anatomy and physiology if required in program of study Lec: 5 Lab: 3 Cr: 6 View Class Schedule
	BIOS 2310 - Human Anatomy and Physiology I 6 Credits Students complete an in-depth study of human anatomy and physiology by examining cell function, tissues, and the skeletal, muscular, and nervous systems. This course includes both lecture and lab components. Prerequisites: (3) College-level reading, writing, and math proficiency; and BIOS 1010 or BIOS 1111 , or equivalent, and CHEM 1010 or CHEM 1212 must be completed prior to taking this course. Lec: 5 Lab: 3 Cr: 6 View Class Schedule
	BIOS 2320 - Human Anatomy and Physiology II 6 Credits As a continuation of BIOS 2310, in this course students study the structure and function of the circulatory, respiratory, digestive, excretory, endocrine, and reproductive systems. This course includes both lecture and lab components. Prerequisites: (2) College-level reading, writing, and math proficiency; and BIOS 2310 must be completed prior to taking this course. Lec: 5 Lab: 3 Cr: 6 View Class Schedule
	BIOS 2900 - Special Topics in Biology Variable Credits This course allows for instruction in special content areas not included in other biology courses. Prerequisites: (1) Instructor approval must be completed prior to taking this course. Lec: Variable Lab: Variable Cr: Variable View Class Schedule
Business Management
	BSAD 1000 - Introduction to Business 4.5 Credits Offered: ONLINE HYBRID Students learn core concepts and common practices in the business environment. Practical learning experiences examine the challenges and opportunities in today’s business organizations. Students develop a portfolio in the exploration of business careers and academic planning. Topics include business ownership, ethics and social responsibility, entrepreneurship, marketing, management, human resources, legal and regulatory environment, economics, global business, operations, accounting, and finance. Lec: 4.5 Lab: 0 Cr: 4.5 View Class Schedule
	BSAD 1100 - Business Law I 4.5 Credits Offered: Online Students learn ordinary legal aspects of business transactions involving such topics as legal rights and duties, law of contracts, employment law, basic business organizations, and law of property. Students gain a general understanding of and develop basic legal logic in business situations through the use of legal principles, cases, and information useful in determining the need for professional counsel. Lec: 4.5 Lab: 0 Cr: 4.5 View Class Schedule
	BSAD 1110 - Business Law II 4.5 Credits Offered: Online As a continuation of Business Law I, students learn legal topics such as agency, labor law, bankruptcy, and the applicability of the Uniform Commercial Code (UCC) to negotiable instruments, to the sale of goods, and to secured transactions. Prerequisites: (1) BSAD 1100 must be completed prior to taking this course. Lec: 4.5 Lab: 0 Cr: 4.5 View Class Schedule
	BSAD 1600 - Organizational Behavior 4.5 Credits Offered: Online, Hybrid Students learn contemporary principles in management and organizational behavior that influence how individuals and groups act within the organizations where they work. Practical learning experiences focus on the translation of management and organizational behavior theory to practices that result in organizational effectiveness and efficiency. Topics include managing individuals, managing groups, power and politics, conflict management, and organizational change. Lec: 4.5 Lab: 0 Cr: 4.5 View Class Schedule
	BSAD 1620 - Business Communications 4.5 Credits Offered: Online, Hybrid Students learn key concepts and common practices in effectively communicating in the organizational environment. Practical learning experiences reflect writing, presentation, and interpersonal communication skills relevant in the business world. Topics include communication style, clarity, conciseness, and impact in using multiple channels of communication to communicate with diverse audiences in the workplace. View Class Schedule
	BSAD 2410 - Purchasing and Materials Management 4.5 Credits This course acquaints students with the theory and applications of purchasing and materials management concepts. The course content includes purchasing organization and administration, quality management, supplier relations, negotiations, legal considerations, logistics, international and governmental procurement, and strategic incentives. Lec: 4.5 Lab: 0 Cr: 4.5 View Class Schedule
	BSAD 2700 - Global Business 4.5 Credits Offered: Online, Hybrid Students learn the fundamentals of global business including the globalization of economic, political, legal and cultural systems. Students experience a broad overview of global market systems, global finance and exchange rates calculations. Topics include entry strategies, supply chain dynamics, cultural assimilation and accommodation, and international business plan logistics. Lec: 4.5 Lab: 0 Cr: 4.5 View Class Schedule
	BSAD 2800 - Ethics in Business 4.5 Credits Offered: Online, Hybrid Students learn the fundamental theories of ethics and their application to business. Students explore ethical and moral issues common in the business and accounting world. Topics include the historical context of ethical theory, important stakeholders, how ethics change over time, ethical issues relating to employers and employees, respecting the rights of others. (Cross-listed as ACCT 2800 ) Prerequisites: (1) 9.0 credit hours in either BSAD, MGMT, MRKT, ACCT, FINA, or ENTR must be completed prior to taking this course. Lec: 4.5 Lab: 0 Cr: 4.5 View Class Schedule
	BSAD 2900 - Special Topics in Business Variable Credits Offered: Online, Hybrid This course is designed to permit instruction in special content areas that are not included in other business administration, management, and marketing courses. Prerequisites: (1) Instructor approval must be completed prior to taking this course. Lec: Variable Lab: 0 Cr: Variable View Class Schedule
	BSAD 2940 - Business Capstone 1.5 Credits Offered: Online Students experience multiple opportunities to apply knowledge and practice skills acquired in the curriculum of a business program of study. Students prepare for professional employment opportunities by designing a career development plan. In reflecting on prior course learning experiences, students apply core concepts of the foundational business disciplines: accounting, business law, economics, finance, marketing, and management. A comprehensive exam covering accounting, management, marketing, and general business topics is the final requirement of the course and degree program. Prerequisites: (1) Completion of 85.0+ quarter hours in the business management or accounting associate degree option must be completed prior to taking this course. Lec: 1.5 Lab: 0 Cr: 1.5 View Class Schedule
	BSAD 2981 - Internship in Business 1.5 Credits Offered: Online, Hybrid Students apply the principles, procedures and practices learned in business courses in a public, private, or nonprofit work setting. Students record the tasks performed in a professional portfolio which various work supervisors and faculty sponsors review periodically to assure that appropriate competencies are developed or reinforced. Based on state guidelines, students must complete 40 hours of work for each credit hour in this course. Prerequisites: (2) Completion of at least 24.0 credit hours of the program’s major requirements and instructor approval must be completed prior to taking this course. Lec: 0 Lab: 30 Cr: 1.5 View Class Schedule
Chemistry
	CHEM 232A - Organic Chemistry IA 2.5 Credits Organic chemistry I is taught in three modules (CHEM 232A, 232B and 232C), all of which must be successfully completed to transfer as a semester-length course. Topics in this course include the structure and properties of carbon compounds, classification of organic molecules by functional groups, acid-based chemistry as it relates to organic chemistry and the structure, properties, stereochemistry and reactions of alkanes. This course includes both lecture and lab components. Prerequisites: (2) College-level reading, writing, and math proficiency; and CHEM 1220 (or an equivalent general chemistry course) with a grade of C or better within the past four years must be completed prior to taking this course. Lec: 2 Lab: 1.5 Cr: 2.5 View Class Schedule
	CHEM 232B - Organic Chemistry IB 2.5 Credits CHEM 232B is the second section in the sequence. Topics in this section include an introduction to chemical reactions, the stereochemistry of organic molecules, and the structure, properties and reactions of alkyl halides. This course includes both lecture and lab components. Prerequisites: (2) College-level reading, writing, and math proficiency; and CHEM 232A must be completed prior to taking this course. Lec: 2 Lab: 1.5 Cr: 2.5 View Class Schedule
	CHEM 232C - Organic Chemistry IC 2.5 Credits CHEM 232C if the third section in the sequence. Topics in this section include the study of the structure, properties and reactions of alkenes and alkynes including stereochemical considerations and reaction mechanisms. This course includes both lecture and lab components Prerequisites: (2) College-level reading, writing, and math proficiency; and CHEM 232B must be completed prior to taking this course. Lec: 2 Lab: 1.5 Cr: 2.5 View Class Schedule
	CHEM 233A - Organic Chemistry IIA 2.5 Credits Organic Chemistry II is taught in three modules (CHEM 233A, 233B and 233C) all of which must be completed for transfer as a semester-length course. Topics in this section include oxygen and sulfur containing organic molecules including alcohols and thiols, ethers, sulfides, and epoxides as well as an introduction to chemistry of conjugated pi systems. This course includes both lecture and lab components. Prerequisites: (2) College-level reading, writing, and math proficiency; and CHEM 232C (or an equivalent organic chemistry course) with a grade of C or better within the past four years must be completed prior to taking this course. Lec: 2 Lab: 1.5 Cr: 2.5 View Class Schedule
	CHEM 233B - Organic Chemistry IIB 2.5 Credits CHEM 233B is the second section in the sequence. Topics in this section include the chemistry of conjugated pi systems, including aromatic compounds as well as an introduction to the structure and chemistry of carbonyl compounds including aldehydes and ketones. This course includes both lecture and lab components. Prerequisites: College-level reading, writing, and math proficiency; and CHEM 233A or an equivalent Organic Chemistry I course completed within the past four years - must be completed prior to taking this course. Lec: 2 Lab: 1.5 Cr: 2.5 View Class Schedule
	CHEM 233C - Organic Chemistry IIC 2.5 Credits CHEM 233C is the third section in the sequence. The topics in this section include a study of the structure, properties, and reactions of carboxylic acids and amines including reaction mechanisms. Student will also study condensation reactions that occur alpha to a carbonyl group. This course includes both the lecture and lab components. CHEM 233C is the third section in the sequence. The topics in this section include a study of the structure, properties, and reactions of carboxylic acids and amines including reaction mechanisms. Students also study condensation reactions that occur alpha to a carbonyl group. This course includes both lecture and lab components. Prerequisites: (2) College-level reading, writing, and math proficiency; and CHEM 233B must be completed prior to taking this course. Lec: 2 Lab: 1.5 Cr: 2.5 View Class Schedule
	CHEM 1010 - College Chemistry 6 Credits CHEM 1010 covers the principles relevant to a basic understanding of chemistry. The topics include atomic structure, chemical bonding, stoichiometry, gas laws, solutions, acid/base chemistry, and equilibria. This course includes both lecture and lab components. Laboratory activities include atomic structure, chemical bonding, stoichiometry, gas laws, solutions, acid/base chemistry, and equilibria. Prerequisites: College-level reading, writing, and math proficiency; MATH 0931 or MATH 0960 must be completed prior to taking this course. Lec: 5 Lab: 3 Cr: 6 View Class Schedule
	CHEM 1212 - General Chemistry I 6 Credits This is the first half of the one-year general chemistry program for students who have some knowledge of chemistry as indicated by assessment testing or who have recently completed college chemistry with a grade of C or better. Topics include naming, atomic structure; chemical reactions; essentials of bonding; periodic properties; VSEPR theory; modern bonding theories; stoichiometry; thermochemistry; and the chemistry of solids, liquids, and gases. This course includes both lecture and lab components. Prerequisites: (3) College-level reading, writing, and math proficiency; CHEM 1010 or strong high school chemistry course and MATH 1315 must be completed prior to taking this course. Pre/Corequisite: (1) MATH 1425 must be completed prior to or at the same time as this course Lec: 4.5 Lab: 4.5 Cr: 6 View Class Schedule
	CHEM 1220 - General Chemistry II 6 Credits The conclusion of the one-year college chemistry program covers solutions, equilibrium, acid-base reactions, thermodynamics, electrochemistry, kinetics, nuclear chemistry, and the chemistry of various specific substances (e.g., metal, non-metals, coordination compounds, etc.). This course includes both lecture and lab components. Prerequisites: (3) College-level reading, writing, and math proficiency; CHEM 1212 with a grade of C or better within the past four years; and MATH 1425 must be completed prior to taking this course. Lec: 4.5 Lab: 4.5 Cr: 6 View Class Schedule
	CHEM 2310 - Fundamentals of Organic Chemistry 6 Credits CHEM 2310 Provides the student with an overview of the importance of organic molecules and their reactions. Topics include bonding, 3-D structure, and the relationship between structure, and reaction mechanisms as applied to hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and amines and their derivatives. The relationship of these compounds to biochemical is also discussed. This course includes both lecture and lab components. Prerequisites: (2) College-level reading, writing, and math proficiency; and CHEM 1010 (or an equivalent course) with a grade of C or better within the past four years must be completed prior to taking this course. Lec: 5 Lab: 3 Cr: 6 View Class Schedule
	CHEM 2900 - Special Topics in Chemistry Variable Credits Various topics not typically covered in other chemistry courses may be offered depending upon interest, program need, and relevancy to the curriculum. Lec: Variable Lab: Variable Cr: Variable View Class Schedule
Chinese
	CHIN 1110 - Beginning Chinese I 7.5 Credits Offered: ONLINE This course provides fundamental knowledge about Chinese language and culture. It emphasizes all four language skills - reading, writing, speaking, and listening. The Pinyin system of phonetic transliteration is used to teach the pronunciation of syllables and words. It introduces the formation of Chinese characters and establishes core vocabulary and grammar. Lec: 7.5 Lab: 0 Cr: 7.5 View Class Schedule
	CHIN 1120 - Beginning Chinese II 7.5 Credits Offered: ONLINE This course helps beginners continue developing their communicative competence in the four basic skills of listening, speaking, reading, and writing while at the same time gaining competence in Chinese culture, exercising their ability to compare aspects of different cultures, making connections to their daily lives, and building links among communities. Prerequisites: (1) CHIN 1110 or equivalent competency must be completed prior to taking this course. Lec: 7.5 Lab: 0 Cr: 7.5 View Class Schedule
Culinary, Hospitality, Research, and Management
	CHRM 297A - Competition Training Camp 1 Credits In this teamwork-driven, highly-collaborative course, students are introduced to the rigors of professional culinary competition. Students develop the fundamental skills required for success in externally-sanctioned competitions. Students develop menus, refine culinary skills, discover the importance of mis-en-place and foster team-building skills. Lec: 0 Lab: 3 Cr: 1 View Class Schedule
	CHRM 1000 - CHRM Orientation 1.5 Credits This course is an introduction to the culinary, hospitality, research, and management program. Topics include the professional kitchen, an overview of the tremendous career opportunities available in the industry, and portfolio development. This course should be taken during the first quarter of enrollment. Lec: 1.5 Lab: 0 Cr: 1.5 View Class Schedule
	CHRM 1010 - Culinary Math 2 Credits This course covers all the basics of culinary math as a foundation to understanding the financial concepts of the food service industry. Topics include conversions, yields, recipe costing, recipe conversion, selling prices, and baking formulas, as well as basic math principles. Lec: 2 Lab: 0 Cr: 2 View Class Schedule
	CHRM 1020 - Sanitation 2 Credits Offered: ONLINE This course includes the study of safe food handling, identification of food-borne illness and establishment of a food safety system. The study of the flow of food through the operation, as well as safe storage, sanitary facilities, and equipment are included. Other topics include establishment of an integrated pest management system, accident prevention, and crisis handling. There will be an extensive discussion of sanitary regulations, agencies, and employee sanitation training. In order to pass this course, students must successfully pass the National Restaurant Association Education Foundation, ServSafe Food Handler test, and will subsequently receive a certificate of achievement. All further Culinary lab classes require successful completion of this course. Lec: 2 Lab: 0 Cr: 2 View Class Schedule
	CHRM 1030 - Introduction to Professional Cooking 4 Credits This course guides students through the principles of introductory food handling, preparation, and cooking. Students learn and apply professional techniques common to restaurants and other food-service outlets. Pre/Corequisite: (2) CHRM 1000 ; and CHRM 1020 or current ServSafe certification Lec: 2 Lab: 6 Cr: 4 View Class Schedule
	CHRM 1035 - Regional Cuisine 3 Credits Students engage in a hands-on exploration of the traditional and contemporary cookery methods used in kitchens around the world. Prerequisites: (1) CHRM 1030 must be completed prior to taking this course. Lec: 1 Lab: 6 Cr: 3 View Class Schedule
	CHRM 1120 - Soup and Sauce Basics 3 Credits Students learn and apply principles of stock, broth, soup, and sauce production used in commercial food production. Students also learn and practice professionally plating dishes with sauces. Prerequisites: (2) CHRM 1020 and CHRM 1030 must be completed prior to taking this course. Lec: 1 Lab: 6 Cr: 3 View Class Schedule
	CHRM 1130 - Protein Fabrication 3 Credits Students develop excellence in the identification, handling, storage, fabrication and cookery of animal proteins. Prerequisites: (2) CHRM 1020 and CHRM 1030 must be completed prior to taking this course. Lec: 1 Lab: 6 Cr: 3 View Class Schedule
	CHRM 1150 - World Cuisine 3 Credits This is a continuation of CHRM 1030 and CHRM 1035 Students practice and refine professional cooking skills in the context of the significant historical, cultural, and religious influences reflected in cuisines outside of the United States. Students expand their experience and palates with global ingredients, flavors, and cooking techniques. Prerequisites: (2) CHRM 1020 and CHRM 1030 must be completed prior to taking this course. Lec: 1 Lab: 6 Cr: 3 View Class Schedule
	CHRM 1210 - Baking Basics 4 Credits Students learn to apply fundamental baking skills in preparing yeast breads, quick breads, laminated dough, cookies, pies, pastries, cakes, custards, creams, and sauces. Pre/Corequisite: (2) CHRM 1000; and CHRM 1020 or current ServSafe manager’s certification must be completed prior to or at the same time as this course. Lec: 2 Lab: 6 Cr: 4 View Class Schedule
	CHRM 1220 - Pastries 3 Credits This course provides an in-depth study of baking emphasizing American and European pastries. Topics include knowledge of different ingredients for fancy cookies, petit fours, laminated pastries, puff pastries, pate a choux, meringues, assorted pastes and tarts, icing, fillings, and glazes. Prerequisites: (1) CHRM 1210 must be completed prior to taking this course. Lec: 1 Lab: 6 Cr: 3 View Class Schedule
	CHRM 1250 - Artisan Bread 4 Credits This course is an in-depth study of artisan bread baking. Students apply old-world techniques with an emphasis on levain, poolish, and sponge bread methods. Students should complete CHRM 1210 prior to CHRM 1250 to obtain the skills necessary for successful completion of CHRM 1250. Prerequisites: (1) CHRM 1210 must be completed prior to taking this course. Lec: 2 Lab: 6 Cr: 4 View Class Schedule
	CHRM 1260 - Cakes 4 Credits This course provides an in-depth study of cake formula and assembly techniques. Topics include knowledge of different cake-making methods, ingredients for icings, fillings, coatings, glazes, and production of finished cakes. It gives attention to production of layered and component cakes using an assortment of creams, including creme patisserie, Bavarians, and mousses. Prerequisites: (1) CHRM 1210 must be completed prior to taking this course. Lec: 2 Lab: 6 Cr: 4 View Class Schedule
	CHRM 1550 - Customer Service 3 Credits Students are introduced to the power and invaluable tool of incredible customer service. No food service or hospitality establishment is successful unless employees are able to satisfy the customer, so a basic understanding of the key elements of customer service is presented. The lessons of providing high quality customer service is demonstrated, learned, and practiced in a lab environment in the service of A la Carte meals prepared in the Sage Student Bistro. Lec: 1.5 Lab: 4.5 Cr: 3 View Class Schedule
	CHRM 1990 - Practical Baking Exam 1 0.5 Credits This course is a practical exam to assess a student’s readiness to progress into the second year of the Culinary Arts and Management/baking and pastry option. (Formerly Skills Demonstration for Bakers) Prerequisites: (2) All first-year courses for Culinary Arts and Management/baking and pastry option are completed or near completion; and instructor approval must be completed prior to taking this course. Lec: 0 Lab: 1.5 Cr: 0.5 View Class Schedule
	CHRM 1999 - Practical Cooking Exam 1 0.5 Credits This course is a practical exam to assess a student’s readiness to progress into the second year of the culinary arts option. Prerequisites: (2) Completion of all first-year Culinary Arts program option courses (or in progress); and instructor approval must be completed prior to taking this course. Lec: 0 Lab: 1.5 Cr: 0.5 View Class Schedule
	CHRM 2110 - Catering Production 3 Credits Students learn and practice preparing, cooking, and serving food in high-volume food-service restaurant and catering operations utilizing standardized recipes and employing large scale food production techniques and equipment. Prerequisites: (1) CHRM 1999 must be completed prior to taking this course. Lec: 0 Lab: 9 Cr: 3 View Class Schedule
	CHRM 2120 - Garde Manger 4 Credits Students study traditional upscale pantry preparation. Students practice techniques for artistic displays of hors d’oeuvres, canapes, pates, terrines, and charcuterie. Students also practice artisan food preservation. Prerequisites: (1) CHRM 1999 must be completed prior to taking this course. Lec: 0.5 Lab: 10.5 Cr: 4 View Class Schedule
	CHRM 2125 - Casual Dining 3 Credits Study focuses on the aspects of casual dining and the distinct role it plays within the culinary environment. Students prepare a variety of dishes for service in a guest-centered restaurant utilizing their knowledge and skill sets learned from previous classes. Students also gain proficiency in the areas of kitchen sense, station management and organization, kitchen safety and sanitation, mise en place, and hustle. (Formerly A la Carte Cookery: American Regional) Prerequisites: (2) CHRM 1020 and CHRM 1030 must be completed prior to taking this course. Lec: 0 Lab: 9 Cr: 3 View Class Schedule
	CHRM 2130 - Fine Dining 4 Credits Students learn a la carte and fine dining principles. Projects include menu design, research and development of dishes, plate presentation, and line cooking skills for fine dining as well as time budgeting and management. Students work in stations to include salads, broiler, saute, expeditor, and prep. Students plan and prepare up-scale theme menus. Prerequisites: (1) CHRM 1999 must be completed prior to taking this course. Lec: 0 Lab: 12 Cr: 4 View Class Schedule
	CHRM 2230 - Baking Production 4 Credits This class gives practical experience in preparation of retail bakery products to include breads, rolls, breakfast pastries, cookies, pies, tarts, and cakes. Students learn to meet production demands based on needs and customer expectation and satisfaction. It ties theory learned in other courses (e.g., sanitation, nutrition, purchasing) into these experiences in a practical way so that students develop and increase their baking techniques and kitchen sense. Prerequisites: (1) CHRM 1990 must be completed prior to taking this course. Lec: 0 Lab: 12 Cr: 4 View Class Schedule
	CHRM 2250 - International Breads 3 Credits Students study and prepare breads from around the world. They learn how indigenous products, cultural preferences, and available fuel sources influence the development of unique regional and national styles of bread making. Prerequisites: (1) CHRM 1990 or CHRM 1999 must be completed prior to taking this course. Lec: 1 Lab: 6 Cr: 3 View Class Schedule
	CHRM 2270 - Chocolate, Sugar, and Decorations 3 Credits This course covers chocolate and sugar ingredient identification and application. Confectionary skills covered include icing, fondant, piping, buttercream, marzipan, and royal icing decorations; poured, pulled, and blown sugar; chocolate and sugar work and sculptures; pastillage; and assorted sugar and chocolate decorative pieces. Prerequisites: (1) CHRM 1990 must be completed prior to taking this course. Lec: 1 Lab: 6 Cr: 3 View Class Schedule
	CHRM 2280 - Plated Desserts 4 Credits Students apply baking and pastry skills from throughout the curriculum in order to prepare and merchandise restaurant-style desserts. This course includes dessert menu planning, plating, garnishing, and producing component-style desserts. Prerequisites: (1) CHRM 2230 must be completed prior to taking this course. Lec: 0 Lab: 12 Cr: 4 View Class Schedule
	CHRM 2350 - Nutrition 4.5 Credits This course orients students to basic nutrition in the context of a modern food service operation. Emphasis is placed on nutrition guidelines for various population groups and disease states to enable the professional to respond knowledgeably to customers’ specific nutrition needs. Students apply nutrition principles in developing menus and preparing various meals reflecting current health and dietary guidelines. Students also explore health-centered cooking techniques and prepare meals suitable for common dietary restrictions. Prerequisites: (1) CHRM 1030 must be completed prior to taking this course. Lec: 3.5 Lab: 3 Cr: 4.5 View Class Schedule
	CHRM 2360 - Physiology of Flavor 3 Credits This course introduces students to the physiology of flavor perception. Students research culinary aromatics that contribute to flavor perception and apply them to the preparation of food with specific flavor profiles in a laboratory setting. Students also study aspects of history, medicinal benefits, growing, marketing, purchasing, and distributing, as well as culinary practices of culinary aromatics in a variety of local and international cuisines. Prerequisites: (2) CHRM 1030 and CHRM 1035 must be completed prior to taking this course. Lec: 2 Lab: 3 Cr: 3 View Class Schedule
	CHRM 2410 - Marketing and Industry Perspectives 3 Credits This course exposes students to a wide variety of operations and broadens perspectives of the hospitality industry through site visits, speakers, and vendor events. An exploration of menu planning and marketing strategies employed by various industry segments is done in conjunction with the visits. Flexibility of schedule and transportation is essential for student success. Lec: 2 Lab: 3 Cr: 3 View Class Schedule
	CHRM 2465 - Food Service Financial Management 4.5 Credits Students discover the management systems used to report and analyze revenue, expenses, and profits, as well as the overall financial health of a food-related business. Prerequisites: (1) CHRM 2480 must be completed prior to taking this course. Lec: 4.5 Lab: 0 Cr: 4.5 View Class Schedule
	CHRM 2470 - Hospitality Supervision 4.5 Credits Offered: ONLINE This course considers approaches for effective culinary or hospitality supervision. It covers methods of recruiting, selecting, training, and evaluating personnel. Students examine team building and conflict management concepts. Lec: 4.5 Lab: 0 Cr: 4.5 View Class Schedule
	CHRM 2475 - Leadership Principles 4.5 Credits This course focuses on leadership and decision-making principles as applied to a variety of food operations. It develops skills in communication, empowerment, and planning. Lec: 4.5 Lab: 0 Cr: 4.5 View Class Schedule
	CHRM 2480 - Purchasing & Cost Management 4.5 Credits Students will be introduced to menu planning, purchasing, inventory, managing costs, and sustainability through various projects and exams. Prerequisites: (1) CHRM 1010 or MATH 1242 must be completed prior to taking this course. Lec: 4 Lab: 1.5 Cr: 4.5 View Class Schedule
	CHRM 2550 - Table Service 3 Credits Students reinforce and expand knowledge of the dining room to include styles of service, customer service principles, order of service, wine and food affinities, and merchandising the menu in a guest-centered environment. Upon successful completion of this course, students may be awarded the National Restaurant Association ServSafe Alcohol Certificate. Prerequisites: (1) CHRM 1550 must be completed prior to taking this course. Lec: 0 Lab: 9 Cr: 3 View Class Schedule
	CHRM 2560 - Beverage Management 3 Credits Students study types of beverages (both alcoholic and non-alcoholic), purchasing procedures, beverage program development, and legal aspects of the beverage industry. Lec: 3 Lab: 0 Cr: 3 View Class Schedule
	CHRM 2610 - Event Planning 3 Credits Students accumulate the skills and knowledge necessary to plan and coordinate all aspects of event management, including front-of-the-house, kitchen operations, and contract services in a client-driven, guest-centered environment. Students must have a flexible schedule to be successful in this course. Prerequisites: (2) CHRM 1030 and CHRM 1550 must be completed prior to taking this course. Lec: 1.5 Lab: 4.5 Cr: 3 View Class Schedule
	CHRM 2650 - Banquet Service 3 Credits Students are introduced to and practice the fundamentals for executing successful events. Students learn the practical skills of buffet and banquet service in a guest-centered environment. Students taking this course must have a flexible schedule. Prerequisites: (1) CHRM 1550 must be completed prior to taking this course. Lec: 0.5 Lab: 7.5 Cr: 3 View Class Schedule
	CHRM 2900 - Special Topics in Culinary Arts Variable Credits This course permits instruction in special content areas that are not included in other culinary arts classes. Lec: Variable Lab: 0 Cr: Variable View Class Schedule
	CHRM 2930 - Study Abroad 3 Credits Students are immersed in cultural and culinary experiences while exploring various worldwide locations. Students experience local, regional, and international cuisines through each country’s prism of religious, ethnic, political, and cultural influences. Applying prior skill sets and knowledge, students explore flavor profiles and indigenous ingredients in various representative dishes. Students visit local food markets and cultural, historic, and natural landmarks. Prerequisites: (1) Instructor approval must be completed prior to taking this course. Lec: 0 Lab: 9 Cr: 3 View Class Schedule
	CHRM 2960 - Knowledge Bowl Competition 1 Credits This course is designed for students pursuing excellence through participation on the Knowledge Bowl Team. It is required for all those wishing to participate on Knowledge Bowl Teams at the Institute for the Culinary Arts at MCC. Students are introduced to the rigors of professional culinary competition as sanctioned by various organizations including the American Culinary Federation, the Research Chefs Association, SkillsUSA, and the Retail Baker’s Association. Students develop knowledge obtained throughout the culinary arts curriculum, foster team-building skills, and gain exposure to their regional and national contemporaries. Completion of this course requires participation in an extracurricular sanctioned culinary event that may require additional fundraising and membership in outside organizations. Recommended: Instructor Approval Lec: 0 Lab: 3 Cr: 1 View Class Schedule
	CHRM 2961 - Advanced Knowledge Bowl Competition 1 Credits This course is designed for students pursuing excellence through participation on the Knowledge Bowl Team and is a continuation of the skills and knowledge introduced in CHRM 2960. It is a required course for all those wishing to participate on Knowledge Bowl Teams at the Institute for the Culinary Arts at MCC. Students are introduced to the rigors of professional culinary competition as sanctioned by various organizations including the American Culinary Federation, the Research Chefs Association, SkillsUSA, and the Retail Baker’s Association. Students develop knowledge obtained throughout the culinary arts curriculum, foster team-building skills, and gain exposure to their regional and national contemporaries. Completion of this course requires participation in an extracurricular sanctioned culinary event that may require additional fundraising and membership in outside organizations. Recommended: Instructor Approval Lec: 0 Lab: 3 Cr: 1 View Class Schedule
	CHRM 2970 - Culinary Competition 3 Credits This teamwork-driven, highly-collaborative course immerses students into the rigorous world of professional culinary competitions. This class develops the fundamental skills required for success in externally-sanctioned competitions. Culinary Competition is dedicated to developing menus, refining culinary skills, discovering the importance of mis-en-place, and fostering team-building skills. Completion of this course requires participation in an extracurricular sanctioned culinary event that may require additional fundraising and membership in outside organizations. Prerequisites: (1) Instructor approval must be completed prior to taking this course. Lec: 0 Lab: 9 Cr: 3 View Class Schedule
	CHRM 2971 - Advanced Culinary Competition 1 3 Credits This course is a continuation of the skills and knowledge developed in CHRM 2970 Culinary Competition. This teamwork-driven, highly-collaborative course immerses students into the rigorous world of professional culinary competitions. This class develops the fundamental skills required for success in externally-sanctioned competitions. Culinary Competition is dedicated to developing menus, refining culinary skills, discovering the importance of mis-en-place, and fostering team-building skills. Completion of this course requires participation in an extracurricular sanctioned culinary event that may require additional fundraising and membership in outside organizations Prerequisites: (1) CHRM 2970 must be completed prior to taking this course. Lec: 0 Lab: 9 Cr: 3 View Class Schedule
	CHRM 2972 - Advanced Culinary Competition 2 3 Credits This course is a continuation of the skills and knowledge developed in CHRM 2970 Culinary Competition. This teamwork-driven, highly-collaborative course immerses students into the rigorous world of professional culinary competitions. This class develops the fundamental skills required for success in externally-sanctioned competitions. Culinary Competition is dedicated to developing menus, refining culinary skills, discovering the importance of mis-en-place, and fostering team-building skills. Completion of this course requires participation in an extracurricular sanctioned culinary event that may require additional fundraising and membership in outside organizations Prerequisites: (1) CHRM 2970 must be completed prior to taking this course. Lec: 0 Lab: 9 Cr: 3 View Class Schedule
	CHRM 2973 - Advanced Culinary Competition 3 3 Credits This course is a continuation of the skills and knowledge developed in CHRM 2970 Culinary Competition. This teamwork-driven, highly-collaborative course immerses students into the rigorous world of professional culinary competitions. This class develops the fundamental skills required for success in externally-sanctioned competitions. Culinary Competition is dedicated to developing menus, refining culinary skills, discovering the importance of mis-en-place, and fostering team-building skills. Completion of this course requires participation in an extracurricular sanctioned culinary event that may require additional fundraising and membership in outside organizations Prerequisites: (1) CHRM 2970 must be completed prior to taking this course. Lec: 0 Lab: 9 Cr: 3 View Class Schedule
	CHRM 2974 - Advanced Culinary Competition 4 3 Credits This course is a continuation of the skills and knowledge developed in CHRM 2970 Culinary Competition. This teamwork-driven, highly-collaborative course immerses students into the rigorous world of professional culinary competitions. This class develops the fundamental skills required for success in externally-sanctioned competitions. Culinary Competition is dedicated to developing menus, refining culinary skills, discovering the importance of mis-en-place, and fostering team-building skills. Completion of this course requires participation in an extracurricular sanctioned culinary event that may require additional fundraising and membership in outside organizations Prerequisites: (1) CHRM 2970 must be completed prior to taking this course. Lec: 0 Lab: 9 Cr: 3 View Class Schedule
	CHRM 2975 - Advanced Culinary Competition 5 3 Credits This course is a continuation of the skills and knowledge developed in CHRM 2970 Culinary Competition. This teamwork-driven, highly-collaborative course immerses students into the rigorous world of professional culinary competitions. This class develops the fundamental skills required for success in externally-sanctioned competitions. Culinary Competition is dedicated to developing menus, refining culinary skills, discovering the importance of mis-en-place, and fostering team-building skills. Completion of this course requires participation in an extracurricular sanctioned culinary event that may require additional fundraising and membership in outside organizations Prerequisites: (1) CHRM 2970 must be completed prior to taking this course. Lec: 0 Lab: 9 Cr: 3 View Class Schedule
	CHRM 2976 - Advanced Culinary Competition 6 3 Credits This course is a continuation of the skills and knowledge developed in CHRM 2970 Culinary Competition. This teamwork-driven, highly-collaborative course immerses students into the rigorous world of professional culinary competitions. This class develops the fundamental skills required for success in externally-sanctioned competitions. Culinary Competition is dedicated to developing menus, refining culinary skills, discovering the importance of mis-en-place, and fostering team-building skills. Completion of this course requires participation in an extracurricular sanctioned culinary event that may require additional fundraising and membership in outside organizations Prerequisites: (1) CHRM 2970 must be completed prior to taking this course. Lec: 0 Lab: 9 Cr: 3 View Class Schedule
	CHRM 2977 - Advanced Culinary Competition 7 3 Credits This course is a continuation of the skills and knowledge developed inCHRM 2970 Culinary Competition. This teamwork-driven, highly-collaborative course immerses students into the rigorous world of professional culinary competitions. This class develops the fundamental skills required for success in externally-sanctioned competitions. Culinary Competition is dedicated to developing menus, refining culinary skills, discovering the importance of mis-en-place, and fostering team-building skills. Completion of this course requires participation in an extracurricular sanctioned culinary event that may require additional fundraising and membership in outside organizations Prerequisites: (1) CHRM 2970 must be completed prior to taking this course. Lec: 0 Lab: 9 Cr: 3 View Class Schedule
	CHRM 2980 - Student Manager 3 Credits Students gain practical experience through the management of a scheduled classroom ‘shift’ in the lab environment of the Sage Student Bistro. Students develop and use industry tools/reports to facilitate and meet operational requirements. Students model professional behavior and communication practices with instructors, students, and Bistro guests. These duties tie into prior classroom and lab work (Sanitation, Customer Service, Nutrition, Cost Management, Purchasing, Hospitality Supervision, and Culinary/Baking courses.) Prerequisites: (2) CHRM 2125 and CHRM 1550 or CHRM 2550 must be completed prior to taking this course. Lec: 0 Lab: 9 Cr: 3 View Class Schedule
	CHRM 2981 - Internship 3 Credits Through goal-directed practice in a food-related establishment, students apply classroom knowledge and skills. Based on state guidelines, students must complete 40 hours of work for each credit hour in this course. Prerequisites: (1) Instructor approval must be completed prior to taking this course. Lec: 0 Lab: 10.9 Cr: 3 View Class Schedule
	CHRM 2982 - Bakery Student Manager 3 Credits This course provides practical experience in the operation of a restaurant kitchen and retail bakery from the perspective of a student manager. This experience is gained through training and supervising work related to the Bistro plated dessert station, planning menus, developing recipes, facilitating and assisting in bakery production requests, evaluating staff, determining and controlling costs, merchandising, and providing quality customer service. These duties tie into prior classroom work (sanitation, nutrition, purchasing, cost management, and supervision) in a practical way. Prerequisites: (1) CHRM 2280 must be completed prior to taking this course. Lec: 0 Lab: 9 Cr: 3 View Class Schedule
	CHRM 2989 - Hospitality Management Internship 3 Credits The internship allows for integration of course requirements, classroom knowledge, and skills into managerial and leadership practice in a hospitality industry setting. Based on state guidelines, students must complete 40 hours of work for each credit hour in this course. Prerequisites: (1) Instructor approval must be completed prior to taking this course. Lec: 0 Lab: 10.9 Cr: 3 View Class Schedule
	CHRM 2990 - Practical Baking Exam 2 0.5 Credits This course is a practical exam to assess a student’s readiness to complete the Culinary Arts and Management/baking and pastry option. (Formerly Portfolio Development for Bakers) Prerequisites: (2) All required second year courses for the Culinary Arts and Management/baking and pastry option are completed or near completion; and instructor approval must be completed prior to taking this course. Lec: 0 Lab: 1.5 Cr: 0.5 View Class Schedule
	CHRM 2999 - Practical Cooking Exam 2 0.5 Credits This course is a practical exam to assess a student’s readiness to complete the second year of the culinary arts option with an emphasis on the necessary speed and efficiency required in a restaurant or food service establishment. Prerequisites: (2) All culinary program option courses are completed or in progress; and instructor approval must be completed prior to taking this course. Lec: 0 Lab: 1.5 Cr: 0.5 View Class Schedule
Construction and Building Science
	CNST 1005 - Introduction to the Construction Industry 4.5 Credits Students are introduced to the methods and materials used in the construction industry. The course covers construction efficiency and safety in the delivery, handling, and installation of building materials. Building materials, products, systems and procedures are also covered. Lec: 4.5 Lab: 0.0 Cr: 4.5 View Class Schedule
	CNST 1020 - Blueprint Reading 4.5 Credits Students learn how to read and interpret residential architectural plans, including terms and definitions, architectural drawings, alphabet of lines, description of lines, and floor plan, electrical, plumbing, section, and mechanical symbols. The course emphasizes reading an architect’s scale. It also includes extracting specified information from a set of building specifications and simple sketching procedures. Lec: 4.5 Lab: 0 Cr: 4.5 View Class Schedule

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Course Descriptions

AUTT 2981 - On-the-Job Training/Work Experience

AUTT 2982 - OJT/Work Experience I

AUTT 2983 - OJT/Work Experience II

AUTT 2984 - OJT/Work Experience III

AUTT 2985 - OJT/Work Experience IV

AUTT 2986 - OJT/Work Experience V

AUTT 2987 - OJT Work Experience VI

AUTT 2988 - OJT/Work Experience VII

AUTT 2989 - OJT/Work Experience VIII

BIOS 1010 - General Biology

BIOS 1111 - Biology I

BIOS 1121 - Biology II

BIOS 1130 - Biology III

BIOS 1250 - Environmental Biology

BIOS 1310 - Survey of Human Anatomy and Physiology

BIOS 1400 - Introduction to Botany

BIOS 2050 - Genetics

BIOS 2150 - Microbiology

BIOS 2310 - Human Anatomy and Physiology I

BIOS 2320 - Human Anatomy and Physiology II

BIOS 2900 - Special Topics in Biology

BSAD 1000 - Introduction to Business

BSAD 1100 - Business Law I

BSAD 1110 - Business Law II

BSAD 1600 - Organizational Behavior

BSAD 1620 - Business Communications

BSAD 2410 - Purchasing and Materials Management

BSAD 2700 - Global Business

BSAD 2800 - Ethics in Business

BSAD 2900 - Special Topics in Business

BSAD 2940 - Business Capstone

BSAD 2981 - Internship in Business

CHEM 232A - Organic Chemistry IA

CHEM 232B - Organic Chemistry IB

CHEM 232C - Organic Chemistry IC

CHEM 233A - Organic Chemistry IIA

CHEM 233B - Organic Chemistry IIB

CHEM 233C - Organic Chemistry IIC

CHEM 1010 - College Chemistry

CHEM 1212 - General Chemistry I

CHEM 1220 - General Chemistry II

CHEM 2310 - Fundamentals of Organic Chemistry

CHEM 2900 - Special Topics in Chemistry

CHIN 1110 - Beginning Chinese I

CHIN 1120 - Beginning Chinese II

CHRM 297A - Competition Training Camp

CHRM 1000 - CHRM Orientation

CHRM 1010 - Culinary Math

CHRM 1020 - Sanitation

CHRM 1030 - Introduction to Professional Cooking

CHRM 1035 - Regional Cuisine

CHRM 1120 - Soup and Sauce Basics

CHRM 1130 - Protein Fabrication

CHRM 1150 - World Cuisine

CHRM 1210 - Baking Basics

CHRM 1220 - Pastries

CHRM 1250 - Artisan Bread

CHRM 1260 - Cakes

CHRM 1550 - Customer Service

CHRM 1990 - Practical Baking Exam 1

CHRM 1999 - Practical Cooking Exam 1

CHRM 2110 - Catering Production

CHRM 2120 - Garde Manger

CHRM 2125 - Casual Dining

CHRM 2130 - Fine Dining

CHRM 2230 - Baking Production

CHRM 2250 - International Breads

CHRM 2270 - Chocolate, Sugar, and Decorations

CHRM 2280 - Plated Desserts

CHRM 2350 - Nutrition

CHRM 2360 - Physiology of Flavor

CHRM 2410 - Marketing and Industry Perspectives

CHRM 2465 - Food Service Financial Management

CHRM 2470 - Hospitality Supervision

CHRM 2475 - Leadership Principles

CHRM 2480 - Purchasing & Cost Management

CHRM 2550 - Table Service

CHRM 2560 - Beverage Management

CHRM 2610 - Event Planning