2022-2023 Academic Catalog [ARCHIVED CATALOG]
Courses
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Types of Classes
UA-PTC operates on the semester system with fall and spring semesters, two five-week summer sessions, and one eight-week extended summer session constituting an academic year.
Learning Community Courses
A learning community combines two or more courses in which the same students enroll in the same classes, and faculty combine specific homework and activities to assist students in reaching their academic goals. A learning community can also have a dedicated advisor who provides academic advice to students or a peer mentor who serves as a supplemental instruction leader. The goal of a learning community is to help students become engaged in their education. A learning community not only provides strong academic support from faculty but also offers social support from the other students who are enrolled in the learning community.
Learning Community courses are designed to be taken jointly with other linked courses and may not be taken separately. Students will be added to and/or dropped from linked learning community courses at the same time.
Online Courses
Online courses are designed to give students access to quality education at a convenient time and location. Online courses at UA - Pulaski Technical College are facilitated by instructors and follow the semester schedule’s beginning and ending dates. Students who wish to enroll in an online course must have access to a computer and an Internet service provider. They must also demonstrate ability in the following areas: using an Internet browser; navigating a website; using a word-processing program; saving, moving, deleting and attaching files; and e-mailing. In addition to technical requirements, students who would like to take an online course should be self-directed learners who have strong time management and communication skills. They should possess the self-discipline needed to follow a schedule and the flexibility needed to deal with computer problems should they arise. An updated, accurate e-mail address is mandatory. In some cases, oncampus presence is required for presentations or exams.
Online courses at UA-PTC are delivered through a variety of course management systems. These course management systems provide instructors and students with access to course content, assignments, discussion boards, mail, chat rooms, whiteboards, quizzes, and exams.
Some courses may require that the student purchase an access code in addition to the required textbook. Information about online courses is available on the college’s website. Because information changes each semester, be sure to access the most current information at www.uaptc.edu/online_courses/.
The term “hybrid” describes courses that are a combination of online and on-campus coursework. Students who take a hybrid course will be required to come to campus on the designated day(s) and at the designated time(s) for their course. The remainder of the course will be completed online.
Some online courses are delivered synchronously. Students attend these classes at a regularly scheduled time and participate from any Internet-connected computer. Webinars normally require that students have a computer headset with microphone.
Some UA - PTC courses are web enhanced. They meet in a classroom on a regular schedule but require the use of a course management system or course website.
The college provides a variety of ways to help online students get the information and assistance they need to be successful in class. Each semester, orientations are held for new online students the week before classes begin. For technical assistance with Blackboard, visit the IT help desk at www.uaptc.edu/it-tools#blackboard. All basic information about taking an online class is available at uaptc.edu/online.
Corequisite Courses
Corequisite courses require a student must take a course at the same time as (or prior to) another course or requirement. Knowing the information presented in the corequisite course is considered necessary in order for a student to be successful in the course. Corequisites will be enforced at registration. Corequisite courses are based on placement test scores.
Compressed (8-week) Courses
Compressed courses are courses provided in a shorter time frame. The curriculum and rigor in these courses are the same as in courses offered in the regular semester-long schedule.
Course Descriptions
*The courses listed below may have additional test scores that can be used for placement. Please see Testing Services .
Symbol Key
| Symbol |
Definition |
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| F |
Fall only |
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| S |
Spring only |
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| Su |
Summer only |
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| N |
Night only |
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| D |
Day only |
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| O |
Course only offered online |
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| H |
Course only offered hybrid |
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| U |
Upon Sufficent Demand Only |
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COSM 1213 - Art and Science of Nails and Skin
Credit Hours: 13
This course includes study in skin structure, growth and nutrition, skin disorders and diseases, hair removal, facials, facial makeup, general anatomy and physiology, basics of chemistry and basics of electricity. This courses also includees study in manicuring, pedicuring, nail tips and wraps, monomer liquid and polymer nail enhancements, light cured gels, nail structure and growth, nail disorders and diseases. special course fee
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COSM 1306 - Special Projects Lab
Credit Hours: 6
Laboratory experience in all phases of Cosmetology: Developing proficiency, accuracy, and speed. special course fee
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COSM 1401 - Preparing for Instructing
Credit Hours: 4
This course provides instruction in lesson planning and delivery in both theory and practical settings. special course fee
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COSM 1405 - Instructor Lab
Credit Hours: 4
In this course, Cosmetology Instructor students work under the direct supervision of the instructor in a lab with manikins, clients, and students for eight hours each week. ; students may be enrolled in this course each semester. special course fee
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COSM 1701 - Instructor Practicum
Credit Hours: 7
The Instructor Practicum includes observation and intern teaching in both theory and lab settings. ; students may be enrolled in this course each semester. special course fee
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COSM 1706 - Nail Tech Lab
Credit Hours: 6
In this course, Nail Tech students work under the direct supervision of the instructor in a lab with manikins and clients 14 hours each week. special course fee
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COSM 1801 - Nail Tech Lab A
Credit Hours: 8
In this course, Nail Tech students work under the direct supervision of the instructor in the lab with manikins and clients 16 hours each week. special course fee
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COSM 1806 - Nail Tech Practicum
Credit Hours: 6
This course offers extended study in the phases of nail technology to prepare for the exam licensure. special course fee
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COSM 2106 - Cosmetology Applications
Credit Hours: 6
Cosmetology Applications includes laboratory experience in all phases of cosmetology performed on manikins and clients. This course continues the development of proficiency, accuracy and speed in salon services. special course fee
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COSM 2112 - Final Phase Practicum
Credit Hours: 12
The Final Phase Practicum includes lecture and lab experience in all phases of cosmetology. Developing proficiency, accuracy and the skill set to be job ready, sit for the state licensure exam and complete the required 1500 clock hours of training. special course fee
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COSM 2406 - Records/Licensure Preparation
Credit Hours: 4
This course is a study of the required aspects of student permits, administration, and implementation of a cosmetology program and preparation for licensure. special course fee
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CRJU 2300 - Introduction to Criminal Justice
Credit Hours: 3
ACTS: CRJU 1023
This course is an overview of the history, philosophy, and development of the criminal justice system, emphasizing an understanding of law enforcement, the courts and corrections, and their respective roles in accomplishing the missions of the American criminal justice system.
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CRT 1003 - Damage Analysis and Estimation
Credit Hours: 3
This course includes visual inspection and writing of an estimate. Analysis of the extent of component damage, isolation of damaged components, determination of repair or replacement, and painting requirements. special course fee/Collision Repair Course Fee
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CRT 1206 - Non-Structural Body Alignment and Repair I
Credit Hours: 6
This course is designed for instruction in the area of non-structural repair, straightening, alignment, and fitting of major panels with an emphasis on safety practices. Coursework includes experience working with metal and plastic substrates, welding, heating, cutting, shaping and the application of corrosion prevention materials. Soft Skills such as communication, interviewing, professionalism is encouraged and demonstrated. special course fee/ Collision Repair Course Fee
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CRT 1306 - Non-Structural Body Alignment and Repair II
Credit Hours: 6
This course is a continuation of CRT 1206 with emphasis on practical application and safety. This course includes experience working with welding steel and aluminum, causes and effects of heating, precise measuring and cutting, shaping and diagnosing structural damage and repair processes. Soft skills such as communication, interviewing, professionalism is encouraged and demonstrated. special course fee/Collision Repair Course Fee
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CRT 1404 - Introduction to Collision Repair
Credit Hours: 4
Introduction to Collision Repair is a foundational course in the Collision Repair program of study for students interested in learning more about automotive collision repair careers. Upon completion of this course, proficient students will be able to identify and explain the basic steps in the collision repair process, emphasizing safety, tools, equipment, and materials used. Students will be introduced to I-CAR curriculum and the use of manufacturers’ repair procedures as a standard and the need for industry-standard certifications. special course fee// Collision Repair Course Fee
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CRT 1406 - Painting I
Credit Hours: 6
This course teaches skills and technical knowledge in the preparation of substrates for paint, use, and maintenance of spray-painting equipment, mixing and spraying of automotive finishes and identification of materials commonly used. It also includes instruction in spraying techniques and the application of corrosion prevention materials. Soft Skills such as communication, interviewing, professionalism is encouraged and demonstrated. Safety is emphasized. special course fee/Collision Repair Course Fee
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CRT 1806 - Painting II
Credit Hours: 6
This course is a continuation of CRT 1406 . Students develop skills in the use of basecoat / and tri-coat systems, sanding, buffing, polishing, removal of overspray, tinting, and blending, applying paint materials, and using the latest techniques in paint mixing. Students must develop skills and knowledge to entry level. Safety is emphasized. Soft Skills such as communication, interviewing, professionalism is encouraged and demonstrated. special course fee/Collision Repair Course Fee
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CTT 1001 - Introduction to Construction Safety
Credit Hours: 1
This course is an introduction to OSHA Safety Standards for Construction. This course uses OSHA 29 CFR Part 1926 for reference material. Upon completion of this course, a 10-hour OSHA card is issued. special course fee
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CTT 1101 - Construction Safety
Credit Hours: 1
This course is a continuation of CTT 1001 . This course covers in-depth OSHA 500 training course topics. Students develop and demonstrate safety procedures and reports that are related to the construction industry. special course fee
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CTT 1103 - Intro to Construction
Credit Hours: 3
Introduction to the construction industry and the career opportunities available within residential, civil, and industrial construction. The different roles of various participants are examined along with industry history and traditions. Proper dress and safety requirements for office and field work are discussed. OSHA 29 CFR Part 1926 is used as a reference guide. special course fee
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CTT 2103 - Construction Materials and Methods
Credit Hours: 3
This course introduces students to building construction materials and methods used in light and heavy framed structures as laid out by master format. Students develop skills to interpret architectural plans. This course also introduces students to construction techniques, basic materials, methods, tools, and hardware used in construction. special course fee
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CTT 2205 - Surveying and Elevations
Credit Hours: 5
This course covers fundamental principles of surveying. Computers and surveying instruments are used to develop plot/lot plans. Topics included are tape measurement, differential leveling, traversing, contours, computations, and land surveys. special course fee
Prerequisite(s):
DFT 1705 , CTT 2103 and DFT 1005 with a grade of “C” or better.
Co-requisite(s):
MATH 1303 or consent of instructor.
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CTT 2333 - Statics and Strength of Materials
Credit Hours: 3
An analytical and practical approach to the principles and physical concepts of statics and strength of materials related to construction. special course fee
Prerequisite(s):
CTT 2103 , MATH 1303 or MATH 1302 .
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CTT 2403 - Mechanical, Electrical, and Plumbing Systems
Credit Hours: 3
This course is an introduction to the functions of service systems within a modern structure. Includes heating, ventilation, air-conditioning (HVAC), plumbing, fire protection, electrical, and conveying systems.
Prerequisite(s):
MATH 1303 or MATH 1302 .
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CTT 2504 - Site Supervision I
Credit Hours: 4
Introduction to specification, standards, codes, quality control, and quantity survey as they pertain to the execution of selected construction materials. Topics include site work, concrete, masonry, steel, rough and finish carpentry, thermal and moisture protection, doors and windows, finishes, and specialties. special course fee
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CTT 2604 - Site Supervision II
Credit Hours: 4
This course is a continuation of CTT 2504 . Safety is emphasized. special course fee
Prerequisite(s):
CTT 2504 with a grade of “C” or better.
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CUL 1301 - Applied Foodservice Sanitation
Credit Hours: 3
This course presents safety and sanitation in the food service workplace, custom designed for the culinary professional. It meets the requirements set forth by the American Culinary Federation for 30 continuing education hours.,
Course Typically Offered:
Fall, Spring, Summer
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CUL 1302 - Food Production I
Credit Hours: 3
This course is an introduction to and application of fundamental cooking theories and techniques. Topics of study include professionalism, sanitation, tools and equipment, knife skills and sharpening, flavors and flavorings, mise en place, stocks, soups, sauces, thickening agents, timing, station organization, palate development, food costing and vegetable, potato, grain, and pasta cookery. special course fee
Course Typically Offered:
Fall, Spring
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CUL 1303 - Food Production II
Credit Hours: 3
This course is a continuation of Food Production I with emphasis on building strong culinary foundational skills and reinforcing positive employability traits. The focus in this class is on basic cooking preparations including poach, fry, bake, broil, boil, roast, stew, sauté, grill, and steam. Students also gain an intermediate knowledge of vegetable, pasta, grain, and potato cookery as well as an introduction to the preparation of poultry, beef, and pork. special course fee
Prerequisite(s):
CUL 1302 with a grade of “C” or better or instructor permission.
Course Typically Offered:
Fall, Spring
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CUL 1304 - Stocks, Sauces & Soups
Credit Hours: 3
This course is an introduction to the basic stocks and sauces and is based on the classical model created by Escoffier. Fundamental elements covered include fonds de cuisine, leading warm sauces, small compound sauces, cold sauces and compound butter, court-bouillons, and marinades. As an essential course, a mastery of these sauces will develop the student’s palate and continue to develop their skill as a classical chef. special course fee
Prerequisite(s):
CUL 1302 with a grade of “C” or better or instructor permission.
Course Typically Offered:
Fall, Spring
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CUL 1305 - Garde Manger
Credit Hours: 3
This course is an introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Students learn to prepare canapés, hot and cold hors d’oeuvres, appetizers, forcemeats, pates, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items are practiced, along with contemporary styles of presenting food and preparation of buffets. special course fee
Prerequisite(s):
CUL 1302 with a grade of “C” or better or instructor permission.
Course Typically Offered:
Fall, Spring
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CUL 1350 - Introduction to Food Science
Credit Hours: 3
This course is an introduction to Food Science. The subjects covered will include food products, food ingredients, food additives, recipe modification, and food safety. This course will integrate science and cooking to help students appreciate the chemical and physical properties of foods.
Prerequisite(s):
CUL 1301 , HOS 2330 or CUL 1302 or permission of instructor.
Course Typically Offered:
Fall, Spring
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CUL 2302 - Food Production III
Credit Hours: 3
This course reviews basic cooking methods and techniques and strengthens the understanding and application of culinary terminology, proper care and use of tools, sanitation and safety techniques. Students gain an advanced knowledge of the correct procedures for the following methods: poach, fry, bake, broil, boil, roast, stew, sauté, grill, and steam. Students also gain an advanced knowledge of vegetable, pasta, grain and potato, cookery and an introduction to the preparation of game, fish, shellfish, lamb, and veal. Vegetarian and healthy cooking is covered, along with identification of the components of an entrée and plate presentation. Advanced soups and sauces are also covered. special course fee
Prerequisite(s):
CUL 1302 and CUL 1303 with a grade of “C” or better or instructor permission.
Course Typically Offered:
Fall, Spring
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CUL 2303 - Meat & Seafood
Credit Hours: 3
This course is an introduction to meat and meat fabrication for food service operations. In this course, students learn the fundamentals of purchasing specifications, receiving, handling, and storing meat, as well as techniques for fabricating cuts for professional kitchens. This course also covers an introduction of the principles of receiving, identifying, fabricating, and storing seafood. Identification involves round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabrication for professional kitchens, special storage equipment and commonly used and underutilized species of fish. special course fee
Prerequisite(s):
CUL 1302 with a grade of “C” or better or instructor permission.
Course Typically Offered:
Fall, Spring
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CUL 2304 - Banquets & Catering
Credit Hours: 3
This course teaches students how to cook for large groups. Students learn organizational skills for translation of recipes to large-scale events such as wine dinners, wedding receptions and rehearsals, graduation parties and other events. Buffet-style service including sanitation, presentation, and proper flow of food is covered. Plated dinners for 150 and more are taught. special course fee
Prerequisite(s):
CUL 1302 with a grade of “C” or better or instructor permission.
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CUL 2305 - Food Production IV
Credit Hours: 3
In this course, students demonstrate their practical knowledge through rotating stations in our culinary kitchen. Students plan, cook and plate meals. special course fee
Prerequisite(s):
CUL 1302 , CUL 1303 , and CUL 2302 with a grade of “C” or better or instructor permission.
Course Typically Offered:
Fall, Spring
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CUL 2307 - Healthy Foods/Nutrition
Credit Hours: 3
This course discusses the contemporary issues facing our country including food insecurity, obesity and the diabetes crisis, and discusses the role chefs can play in creating a healthy food culture. Specific diets are discussed, and students examine the role a chef could assume in school cafeterias and hospital settings. (D)
Course Typically Offered:
Fall, Spring
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CUL 2308 - Breakfast Cookery
Credit Hours: 3
This course is an introduction to the basic skills necessary to prepare breakfast in a food service operation. Students learn to organize and maintain a smooth workflow on the breakfast line, present and garnish food, and the basic methods of egg cookery, quick breads, grains, fruit plates, breakfast beverages, meat, and potatoes. (D) special course fee
Prerequisite(s):
CUL 1302 with a grade of “C” or better or instructor permission.
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CUL 2326 - Culinary Practicum
Credit Hours: 3
In this capstone course, students are placed in sponsor houses to gain practical and hands-on experience in various aspects of the culinary industry. Student goals and evaluations of performance are a cooperative effort between the sponsor house and supervising faculty member.
Prerequisite(s):
CUL 2302 and instructor permission.
Course Typically Offered:
Fall, Spring
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CUL 2335 - Nutrition for Dietary Managers
Credit Hours: 3
This course focuses on the study of normal nutrition in the individual, nutrition education, nutritional assessment, care plans, principles of therapeutic nutrition, diet modification, and quality assurance for clinical nutrition services. This course is part of the Association of Nutrition and Food Service Professionals accredited training program for the Certified Dietary Manager. This course is taught by a registered dietitian. (H)
Course Typically Offered:
Fall, Spring
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CUL 2340 - Internship for Dietary Managers
Credit Hours: 3
Internship consists of 150 contact hours in the following areas:
- Field Experience: Nutrition–Offers field experience in the study and application of nutrition therapy through modified diets, nutrition screening and nutrition assessments. (50 contact hours)
- Field Experience: Human Resources Manager–Offers field experience in the study and application of personnel management, policies, and evaluation and communication within a foodservice department. (50 contact hours)
- Field Experience: Sanitation and Management–Offers Field experience in the study and application of sanitation principles, food protection, HACCP guidelines, and safety inspections of food preparation, equipment and use by employees to meet regulatory guidelines in a foodservice department. (50 contact hours)
Course Typically Offered:
Fall, Spring
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CULD 0301 - Applied Foodservice Sanitation
Credit Hours: 3
This course presents safety and sanitation in the food service workplace, custom designed for the culinary professional. It meets the requirements set forth by the American Culinary Federation for 30 continuing education hours. Any required developmental education courses must be successfully completed before taking this course.
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CULD 0302 - Food Production I
Credit Hours: 3
This course is an introduction to and application of fundamental cooking theories and techniques. Topics of study include professionalism, sanitation, tools and equipment, knife skills and sharpening, flavors and flavorings, mise en place, stocks, soups, sauces, thickening agents, timing, station organization, palate development, food costing and vegetable, potato, grain and pasta cookery. Any required developmental education courses must be successfully completed before taking this course. special course fee
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CULD 0303 - Food Production II
Credit Hours: 3
This course is a continuation of Food Production I with emphasis on building strong culinary foundational skills and reinforcing positive employability traits. The focus in this class is on basic cooking preparations including poach, fry, bake, broil, boil, roast, stew, sauté, grill and steam. Students also gain an intermediate knowledge of vegetable, pasta, grain and potato cookery as well as an introduction to the preparation of poultry, beef and pork. special course fee
Prerequisite(s):
CUL 1302 or permission of instructor.
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CULD 0304 - Stocks, Sauces and Soups
Credit Hours: 3
This course is an introduction to the basic stocks and sauces and is based on the classical model created by Escoffier. Fundamental elements covered include fonds de cuisine, leading warm sauces, small compound sauces, cold sauces and compound butter, court-bouillons and marinades. As an essential course, a mastery of these sauces will develop the student’s palate and continue to develop his or her skill as a classical chef. special course fee
Prerequisite(s):
CUL 1302 or permission of instructor.
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CULD 0305 - Garde Manager
Credit Hours: 3
An introduction to three main areas of the cold kitchen: reception foods, plated appetizers and buffet arrangements. Students learn to prepare canapés, hot and cold hors d’oeuvres, appetizers, forcemeats, pates, galantines, terrines, salads and sausages. Curing and smoking techniques for meat, seafood and poultry items are practiced, along with contemporary styles of presenting food and preparation of buffets. special course fee
Prerequisite(s):
CUL 1302 or permission of instructor.
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CULD 0310 - International Cuisine
Credit Hours: 3
Students prepare, taste, serve, and evaluate traditional, regional dishes of Europe. Emphasis is placed on ingredients, flavor profiles, preparations and techniques representative of the cuisines of the Middle East, Spain, France and Eastern Europe. special course fee
Prerequisite(s):
CUL 1302 or permission of instructor.
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CULD 0311 - 3D Sanitation
Credit Hours: 3
This course presents safety and sanitation in the food service workplace, custom designed for the culinary professional. Student demonstrates knowledge of the types of food hazards and microorganisms that are related to food spoilage and food-borne illnesses. Describes symptoms common to food-borne illnesses and describe ways these illnesses can be prevented. special course fee
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CULD 0317 - Cuisines of the Southern U.S.
Credit Hours: 3
This course explores the culinary traditions of different regions of the American South including the Tidewater, Low County, Appalachian, Deep South, Mid-South, Southern Louisiana and Texas regions. special course fee
Prerequisite(s):
CUL 1301 and CUL 1302 , or permission of the instructor.
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CULD 0322 - Food Production III
Credit Hours: 3
This course reviews basic cooking methods and techniques and strengthens the understanding and application of culinary terminology, proper care and use of tools, sanitation and safety techniques. Students gain an advanced knowledge of the correct procedures for the following methods: poach, fry, bake, broil, boil, roast, stew, sauté, grill and steam. Students also gain an advanced knowledge of vegetable, pasta, grain and potato cookery and an introduction to the preparation of game, fish, shellfish, lamb and veal. Vegetarian and healthy cooking is covered, along with identification of the components of an entrée and plate presentation. Advanced soups and sauces are also covered. special course fee
Prerequisite(s):
CUL 1302 and CUL 1303 , or permission of instructor.
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CULD 0323 - Meat and Seafood
Credit Hours: 3
This course is an introduction to meat and meat fabrication for food service operations. In this course, students learn the fundamentals of purchasing specifications, receiving, handling and storing meat, as well as techniques for fabricating cuts for professional kitchens. This course also covers an introduction of the principles of receiving, identifying, fabricating and storing seafood. Identification involves round fish, flat fish, crustaceans and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabrication for professional kitchens, special storage equipment and commonly used and underutilized species of fish. special course fee
Prerequisite(s):
CUL 1302 or permission of instructor.
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CULD 0324 - Banquets and Catering
Credit Hours: 3
This course teaches students how to cook for large groups. Students learn organizational skills for translation of recipes to large-scale events such as wine dinners, wedding receptions and rehearsals, graduation parties and other events. Buffet-style service including sanitation, presentation and proper flow of food are covered. Plated dinners for 150 and more are taught. special course fee
Prerequisite(s):
CUL 1302 or permission of instructor.
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CULD 0325 - Food Production IV
Credit Hours: 3
Students demonstrate their practical knowledge through rotating stations in our culinary kitchen in this course. Students plan, cook and plate meals. special course fee
Prerequisite(s):
CUL 1302 , CUL 1303 and CUL 2302 , or permission of instructor.
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CULD 0326 - American Regional Cuisine
Credit Hours: 3
This course examines regional trends. Northwestern, Southern, Central, Coastal and Eastern American foods are explored, while the interconnection between cookery and immigration patterns is taught. special course fee
Prerequisite(s):
CUL 1302 or permission of instructor.
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CULD 0327 - Healthy Foods/Nutrition
Credit Hours: 3
This course discusses the contemporary issues facing our country including food insecurity, obesity and the diabetes crisis, and discusses the role chefs can play in creating a healthy food culture. Specific diets are discussed, and students examine the role a chef could assume in school cafeterias and hospital settings.
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| |
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CULD 0328 - Breakfast Cookery
Credit Hours: 3
This course is an introduction to the basic skills necessary to prepare breakfast in a food service operation. Students learn to organize and maintain a smooth work flow on the breakfast line, present and garnish food, and the basic methods of egg cookery, quick breads, grains, fruit plates, breakfast beverages, meat and potatoes. special course fee
Prerequisite(s):
CUL 1302 or permission of instructor.
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CULD 0329 - Culinary Competition I
Credit Hours: 3
This course is open to students who have completed two semesters and pass a practical skills test. This course prepares students for culinary competitions at the regional and/or national level. special course fee
Prerequisite(s):
CUL 1302 and CUL 1303 , BAK 1301 , or permission of instructor.
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CULD 0333 - Restaurant Patisserie
Credit Hours: 3
This class offers recipes and techniques for the creation of individually plated desserts that are as beautiful to the eye as they are to the palate. Special emphasis will be on finishing: creating structural appeal in plating and complementing with sauces, coulis and garnishes to enhance the base recipe flavors. special course fee
Prerequisite(s):
CUL 1302 , BAK 1301 and BAK 1302 or permission of instructor.
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CULD 0335 - Canning, Freezing, Drying & Preserv
Credit Hours: 3
This course covers what one needs to know to get started in canning and preserving foods. It will include the tradition of canning and preserving, how to get started, deciding what to can and preserve, and how to make jams, jellies, condiments, beverages, and how to preserve herbs, meats and seafood. The course will explore the various methods of canning and preserving, water bath, pressure canning, and equipment used in the processes.
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CULD 0336 - Culinary Practicum
Credit Hours: 3
In this capstone course, students are placed in sponsor houses to gain practical and hands-on experience in various aspects of the culinary industry. Student goals and evaluations of performance are a cooperative effort between the sponsor house and supervising faculty member.
Prerequisite(s):
CUL 2302 and instructor permission.
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DEN 1103 - Dental Science
Credit Hours: 3
This course includes a unit on dental anatomy, which is the study of the development of the head and neck, face, and oral cavity, along with the form and function of the structures of the oral cavity, including innervation, circulation, and mastication. It also includes disease transmission/infection control, a unit that prepares students with the knowledge and skills to prevent disease transmission through infection control procedures. The Bloodborne Pathogen Standard, hazardous communication, and OSHA compliance are areas of concentration in this unit. (F, D) special course fee
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DEN 1203 - Biomedical Science
Credit Hours: 3
This course includes the study of anatomy and physiology, which introduces the student to basic structure and function of each system of the body and their contributions to the body as a whole. Emphasis is placed on anatomical structures of the head and neck and their effect on salivation, deglutition, and respiration. A unit on microbiology/oral pathology includes historical contributions to the study of microbiology, recognition of growth patterns and means of destruction. Body defense to inflammation, healing and repair, various types of lesions of the oral cavity, including cancer and secondary oral disorders is also included. The study of therapeutics includes a brief history of drugs, methods of administration, drug effect terminology, and commonly used drugs in the treatment of oral lesions, anxiety and pain control. (F, D) special course fee
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DEN 1303 - Clinical Science I
Credit Hours: 3
This course includes an orientation of the dental profession, which is historical information on the dental profession from early times to the present. Basic information concerning education and licensure of the dentist and each member of the dental health team with emphasis on the dental assistant is included. A unit on legal and ethical aspects of dentistry introduces the ethical principles and laws that pertain to the state and national practice of dentistry, including the dentist and all members of the dental health team. In the unit on medical and dental emergencies, the fundamental principles, skills, preventive measures and knowledge to function effectively in various emergency situations that may arise in the dental office are studied. Cardiopulmonary resuscitation (CPR) training for certification is included. (F, D) special course fee
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DEN 1404 - Chairside Assisting I
Credit Hours: 4
This course provides background knowledge for clinical practice and prepares students to develop competence in performing assignments in general dentistry with an intrduction to the dental specialties. Students are provided lecture and laboratory instruction in chairside assisting, entry-level skills including charting the oral cavity, operation and maintenance of dental equipment, dental instrument identification, instrument transfer, oral evacuation, and assisting the dentist in basic dental procedures. (F, D) special course fee
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DEN 1504 - Dental Materials I
Credit Hours: 4
This course provides students with an understanding of the physical, mechanical and chemical properties of various dental materials used in intraoral and lab procedures. Students gain competence through lecture and lab classes utilizing hands-on experience with manipulation, fabrication and comparison of materials including dental cements, impression materials, restorative materials, provisional coverage and orthodontic and study cast. (F, D) special course fee
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DEN 1603 - Dental Radiography I
Credit Hours: 3
Students receive a fundamental knowledge of the basic principles of radiation physics to produce x-rays, biological effects of ionizing radiation, safety, radiographic quality assurance, exposure techniques, processing, mounting, and evaluation of finished radiographic images and evaluate them using direct and indirect digital imaging. (F, D) special course fee
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DEN 1702 - Preventive Dentistry
Credit Hours: 2
This course prepares students to provide oral health instruction and basic nutritional counseling to dental patients. In addition, instruction is given and competence is gained in coronal polishing, sealant placement, and fluoride application. Etiology, prevention and control of dental caries and periodontal disease is emphasized. (F, D) special course fee
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DEN 2101 - Dental Materials II
Credit Hours: 1
This course is a continuation of Dental Materials I. The course provides students with an opportunity to gain competence in the manipulation of dental materials. Skills gained in Dental Materials I are further developed to prepare students to assist in a clinical setting. (S, D) special course fee
Prerequisite(s):
DEN 1103 , DEN 1203 and DEN 1504 with a “C” or better.
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DEN 2201 - Dental Radiography II
Credit Hours: 1
This course is a continuation of Dental Radiography I. The course provides students with an opportunity to gain competence in exposing, processing, and interpreting dental radiographs. A review of radiography infection control is also covered. (S, D) special course fee
Prerequisite(s):
DEN 1103 , DEN 1203 and DEN 1603 with a “C” or better.
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DEN 2303 - Chairside Assisting II
Credit Hours: 3
This course is a continuation of Chairside Assisting I, with an emphasis on dental specialty practices including Oral and Maxillofacial Surgery, Prosthodontics, Endodontics, Periodontics, Orthodontics and Pediatric Dentistry. Improving competency in chairside procedures is emphasized. (S, D) special course fee
Prerequisite(s):
DEN 1103 , DEN 1203 and DEN 1404 with a “C” or better.
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DEN 2405 - Clinical Science II
Credit Hours: 5
This course introduces students to practice management, which provides information and practice in performing general duties in the typical dental business office, including maintaining financial records, and applying for and gaining and maintaining employment. The applied psychology unit introduces the principles of the psychological aspects of behavior of the dental patient during treatment communication between the dentist, patient, and members of the dental health team. Stress-coping mechanisms and verbal and nonverbal communication are emphasized. (S, D) special course fee
Prerequisite(s):
DEN 1103 , DEN 1203 and DEN 1303 with a “C” or better.
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DEN 2508 - Clinical Practice & Seminars
Credit Hours: 8
Students perform dental assisting duties in off-campus facilities under the supervision of a dentist and his or her staff. This begins the fifth week of the second semester, Monday through Thursday of each week for approximately eight hours a day with students returning to campus on Fridays to continue theory, lab units, and seminar-type activities. No stipend is received for any portion of the off-campus clinical experience. (S, D) special course fee
Prerequisite(s):
DEN 1103 , DEN 1203 , DEN 1303 , DEN 1404 , DEN 1504 , DEN 1603 , DEN 1702 and DEN 2101 with a “C” or better.
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DFT 1005 - Drawings & Specifications
Credit Hours: 4
This course introduces basic construction drawings and specification interpretation. Emphasis is placed on construction drawings and blueprint reading, CSI specifications and master format, project manual, shop drawings, as-built drawings and proper construction terminology. Students are required to provide a laptop computer, mouse, and flash drive. Computer specifications: 15.6” screen, 1 TB hard drive, 8 GB memory, i5 processor or larger. special course fee
Prerequisite(s):
MATH 1330 with a grade of “C” or better and CIS 1103 with a grade of “C” or better.
Co-requisite(s):
MATH 1330 and CIS 1103 may be taken as corequisites.
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DFT 1205 - Introduction to Computer-Aided Drafting (CAD)
Credit Hours: 4
This course introduces students to CAD software and explores basic constructions, dimensioning, editing and drawing manipulation functions. Students complete a variety of drawings that develop the skills needed to complete a residential floor plan. Students are required to provide a laptop computer, mouse, and flash drive. Computer specifications: 15.6” screen, 1 TB hard drive, 8 GB memory, i5 processor or larger. special course fee
Prerequisite(s):
MATH 1330 and CIS 1103 with grade of “C” or better or concurrently enrolled in MATH 1330 and CIS 1103 .
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DFT 1305 - Architectural (CAD) Drafting
Credit Hours: 4
Using CAD, students complete the architectural portion of a commercial set of plans in this course. This includes floor plan, foundation plan, sections, elevations, details, custom stairs, and millwork. Students are required to provide laptops and flash drives. Review Autodesk Revit Certification Examination. Students are required to provide a laptop computer, mouse, and flash drive. Computer specifications: 15.6” screen, 1 TB hard drive, 8 GB memory, i5 processor or larger. special course fee
Prerequisite(s):
DFT 1205 and DFT 1005 with a grade of “C” or better.
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DFT 1405 - Structural (CAD) Drafting
Credit Hours: 4
In this course, students develop structural plans for commercial and industrial buildings with details for construction, fabrication, and bill of materials using CAD software. Students are required to provide a laptop computer, mouse, and flash drive. Computer specifications: 15.6” screen, 1 TB hard drive, 8 GB memory, i5 processor or larger. special course fee
Prerequisite(s):
DFT 1205 , DFT 1705 , and DFT 1005 with a grade of “C” or better.
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DFT 1605 - Estimating
Credit Hours: 4
In this course, students are introduced to the basic methods of estimating and the systems commonly used to complete quantity surveys, use plans and specifications for bid development, and become familiar with the basic principles of construction time requirements and project scheduling. Students are required to provide a laptop computer, mouse, and flash drive. Computer specifications: 15.6” screen, 1 TB hard drive, 8 GB memory, i5 processor or larger. special course fee
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DFT 1705 - Basic Building Information Modeling (BIM)/ REVIT (CAD) Drafting
Credit Hours: 4
This course covers the basic principles of Basic Building Information Modeling (BIM) through the use of Revit Architecture. Students are introduced to the tools of Revit Architectural CAD software and parameter modeling. Fundamental concepts to be presented include user interface, parameters, and families, massing, rendering, and printing. Students are required to provide a laptop computer, mouse, and flash drive. Computer specifications: 15.6” screen, 1 TB hard drive, 8 GB memory, i5 processor or larger. special course fee
Prerequisite(s):
MATH 1330 and CIS 1103 with grade of “C” or better or concurrently enrolled in MATH 1330 and CIS 1103 .
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DFT 2505 - Advanced CAD Drafting
Credit Hours: 4
The Advance CAD is a capstone course that covers advanced topics using BIM/Revit, constructs modeling, 3-D solids, rendering techniques, and CAD customization and other 3-D processes. Review of Autodesk. Students are required to provide a laptop computer, mouse and flash drive. Computer specifications: 15.6” screen, 1 TB hard drive, 8 GB memory, i5 processor or larger. special course fee
Prerequisite(s):
DFT 1205 and DFT 1005 with a grade of “C” or better.
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DFT 2605 - HVAC, Plumbing and Electrical (CAD) Drafting
Credit Hours: 4
Through the use of REVIT, students complete the mechanical, electrical and plumbing portion of a commercial set of plans in this course. This includes heating, ventilating, and air conditioning, electrical lighting and power, plumbing and related schedules and details. Students are required to provide a laptop computer, mouse, and flash drive. Computer specifications: 15.6” screen, 1 TB hard drive, 8 GB memory, i5 processor or larger. special course fee
Prerequisite(s):
DFT 1005 and DFT 1205 with a grade of “C” or better.
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DFT 2705 - Building Information Modeling (BIM)/REVIT Management (CAD) Drafting
Credit Hours: 4
This course extends the use of BIM/Revit covering BIM in more detail. Students take a deeper look at the tools of Revit Architecture and parametric modeling. The course covers advanced topics using Revit software, construction modeling, 3-D solids, rendering techniques, and CAD customization and other 3-D processes. Students are required to provide a laptop computer, mouse, and flash drive. Computer specifications: 15.6” screen, 1 TB hard drive, 8 GB memory, i5 processor or larger. special course fee
Prerequisite(s):
DFT 1705 with a grade of “C” or better.
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DMP 1301 - Introduction to Digital Production
Credit Hours: 3
In this course, students are exposed to all aspects of the DMP Program. This course covers the basics of computer graphics, web design, and digital video and audio production. special course fee
Prerequisite(s):
A score of 19 or above on the Reading section of the ACT, or a score of 83 or above on the COMPASS Reading Placement, or a score of 78 or above on the Accuplacer Reading Comprehension Placement test, or completion of READ 0300 (Foundations of Literacy) with a grade of “C” or better, and a score of 19 or above on the English section of the ACT, or a score of 83 or above on the Accuplacer Sentence Skills Placement test, or a score of 80 or above on the COMPASS Writing Skills placement test, or completion of ENGL 0111 (Composition Review) with a grade of “C” or higher.
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DMP 1304 - Introduction to Computer Graphics
Credit Hours: 3
This course is an introduction to the computer graphics programs Adobe Illustrator and Adobe Photoshop. Students learn to create, manipulate, and edit both vector and bitmap graphics and type using the various tools and capabilities of these two programs. This course also addresses how to apply basic design concepts to digitally created work with regard to composition, color theory, and type in a visually meaningful way. This class also explores real-life applications of these skills such as website design, illustration, graphic design, print production layout, and photo retouching. special course fee
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DMP 1305 - Digital Cinematography
Credit Hours: 3
Digital Cinematography introduces students to the theory and practice of visual storytelling. Topics include HD and Ultra HD camera operation, composition, lens choice, 3 point lighting, shooting for the edit, terminology, and more. (F). special course fee
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DMP 1306 - Digital Page Layout & Design
Credit Hours: 3
This course covers page layout design for pre-press production, and e-publications, as well as how to create interactive documents using Adobe InDesign. special course fee
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DMP 1307 - Introduction to Recording Software
Credit Hours: 3
Introduction to Recording Software will introduce students to the DAW (Digital Audio Workstation). Students will learn how to create and manage a project/session, manage audio input and output, use basic functions within a DAW, and output recorded media. special course fee
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DMP 1308 - Introduction to Editing
Credit Hours: 3
This course covers video editing fundamentals. Topics include Classical Hollywood Cinema and editing theories, non-linear editing software operation, and editing for story. special course fee
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DMP 1310 - Introduction to Web Design
Credit Hours: 3
Essentials of creating HTML documents are presented in this course. The course introduces students to elements of graphic design and layout and offers practical experience creating, formatting, enhancing, and programming web pages using HTML. Students create basic pages that include simple text, links, and in-line images, tables, frames, fonts, and multimedia using both HTML and an HTML editor. (H) special course fee
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DMP 2304 - Music Production I
Credit Hours: 3
This course explores the techniques of audio recording for the music industry. Topics include the Digital Audio Workstation, multi-track recording, microphone types and uses, MIDI, mixing, and different digital audio technologies. (F) special course fee
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DMP 2305 - Film Production
Credit Hours: 3
Film Production covers pre-production, production and post-production phases of the narrative filmmaking process. This course builds on skills learned in Digital Cinematography, Introduction to Editing, and Sound for Film. Topics include the process of writing, planning, producing, filming and editing for short narrative films. (S). special course fee
Prerequisite(s):
Or concurrent enrollment: DMP 1305 - Digital Cinematography , DMP 1308 - Introduction to Editing , DMP 2321 - Sound for Film .
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DMP 2306 - Graphic Design I
Credit Hours: 3
This course is an exploration of the formal elements of design including composition, color, texture, line, and shape in the form of applied visual problem-solving exercises in which typography and meaningful content are added in order to shape the work into effective graphic design communications. (F) special course fee
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DMP 2310 - Visual Effects and Motion Graphics
Credit Hours: 3
In this course, students will learn to design video effects and animated sequences with industry-standard motion graphics software. Students will learn how to layer and compose video and composite video, add effects to footage, and design motion graphics like title sequences, lower thirds, and text animations. special course fee
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DMP 2311 - Animation
Credit Hours: 3
This class focuses on the most efficient work practices for developing both interactive and view only animations. This course will begin with covering the most basic animation techniques and continue to work toward exploring more sophisticated animation methods using the various effects and techniques that Adobe Animate has to offer. special course fee
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DMP 2314 - Music Production II
Credit Hours: 3
This course explores more advanced techniques of audio recording for the music industry. Topics include advanced recording and mixing practices, MIDI, and mastering. (S) special course fee
Prerequisite(s):
DMP 2304 with a grade of “C” or better.
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DMP 2316 - Graphic Design II
Credit Hours: 3
This course covers various design and typographic principles and approaches in graphic design and applies them to design projects of moderate and increasing complexity. Emphasis is on the development of portfolio quality, strong concepts that communicate persuasively and effectively both type and image in a variety of 2D, 3D, and interactive prototypes. (S) special course fee
Prerequisite(s):
DMP 2306 with a grade of “C” or better.
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DMP 2320 - Design Portfolio
Credit Hours: 3
Students prepare a portfolio for a job search that demonstrates professional competence in design, concept, technical skills, and craft and meets high standards of excellence. New projects are combined with project revisions to create a comprehensive, market-ready portfolio presentation reflect each student’s best and unique capabilities. Recommended for students completing their last semester before graduating. (H) special course fee
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DMP 2321 - Sound for Film
Credit Hours: 3
This course will focus on the technique of planning to record and recording audio for film and video. This course will also focus on the post-production elements of editing and designing sound for film and video. special course fee
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DTM 1003 - Tractor/Trailer Operation
Credit Hours: 3
This course focuses on the operation of a tractor and trailer in and around the freight terminal with basic yard maneuvering skills such as straight up and back parking, right-hand turns, alley docking, and tractor trailer coupling. Classroom instruction focuses on safety, rules, and policies of proper truck driving. special course fee
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DTM 1103 - Diesel Fundamentals
Credit Hours: 3
A study of the theory of diesel engines - Cummins, Detroit, Cat, and Mack - and related components, functions, engine design, measuring devices, and tools is the focus of this course. Students gain knowledge in the proper use of service manuals and parts and labor manuals and in developing work habits that promote general safety. Content includes supervised diesel engine and related components, such as fuel pumps, oil coolers, air compressors, air conditioning, and repair techniques. special course fee
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