May 09, 2024  
2016-2017 College Catalog 
    
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2016-2017 College Catalog [ARCHIVED CATALOG]

Course Descriptions

T = Theory (Instruction via lecture, recitiation, discussion, demonstration, or seminar.)
L = Laboratory (Practical Application)
C = Clinical
 

Cosmetology
  

  • COS 181 - Special Topics

    3 Hours: 3T

    Prerequisite: COS 125 , COS 134 , COS 135 , COS 163 , COS 164 , COS 168 , and COS 169  
    Co-Requisite: COS 165  and COS 191  
    This course is designed to allow students to explore issues relevant to the profession of cosmetology. Upon completion, students should have developed new skills in areas of specialization for the cosmetology profession.
  
  

  • COS 190 - Internship in Cosmetology

    3 Hours: 3L

    This course is designed to provide exposure to cosmetology practices in non-employment situations. Emphasis is on dependability, attitude, professional judgment, and practical cosmetology skills. Upon completion, the student should have gained skills necessary for entry-level employment.
  

Cosmetology Instructor Training
  

  • CIT 211 - Teaching and Curriculum Development

    3 Hours: 3T

    Co-Requisite: CIT 212  and CIT 213  
    This course focuses on principles of teaching, teaching maturity, professional conduct, and the development of cosmetology curriculum. Emphasis is placed on teacher roles, teaching styles, teacher challenges, aspects of curriculum development, and designing individual courses. Upon completion, the student should be able to describe the role of teacher, identify means of motivating students, develop a course outline, and develop lesson plans.
  

  • CIT 212 - Teacher Mentorship

    3 Hours: 3L

    Co-Requisite: CIT 211  and CIT 213  
    This course is designed to provide the practice through working with a cosmetology instructor in a mentoring relationship. Emphasis is placed on communication, student assessment, and assisting students in the lab. Upon completion, the student should be able to communicate with students, develop a course of study, and apply appropriate teaching methods.
  

  • CIT 213 - Cosmetology Instructor CO-OP

    3 Hours: 3L

    Co-Requisite: CIT 211  and CIT 212  
    This course provides students with additional opportunities to observe instructors and develop teaching materials and skills.
  

  • CIT 221 - Lesson Plan Implementation

    3 Hours: 3L

    Prerequisite: CIT 211 , CIT 212 , and CIT 213  
    Co-Requisite: CIT 222 , CIT 223 , and CIT 225  
    This course is designed to provide practice in preparing and using lesson plans. Emphasis is placed on organizing, writing, and presenting lesson plans using the four-step teaching method. Upon completion, students should be able to prepare and present a lesson using the four step teaching method.
  

  • CIT 222 - Audiovisual Materials and Methods

    3 Hours: 3T

    Prerequisite: CIT 211 , CIT 212 , and CIT 213  
    Co-Requisite: CIT 221 , CIT 223 , and CIT 225  
    This course focuses on visual and audio aids and materials. Emphasis is placed on the use and characteristics of instructional aids. Upon completion, students should be able to prepare teaching aids and determine their most effective use.
  

  • CIT 223 - Audiovisual Materials/Methods Applications

    3 Hours: 6L

    Prerequisite: CIT 211 , CIT 212 , and CIT 213  
    Co-Requisite: CIT 221 , CIT 222 , and CIT 225  
    This course is designed to provide practice in preparing and using visual and audio aids and materials. Emphasis is placed on the preparation and use of different categories of instructional aids. Upon completion, the student should be able to prepare and effectively present different types of aids for use with a four step lesson plan.
  

  • CIT 225 - Special Topics in Cosmetology Instruction

    3 Hours: 3L

    Prerequisite: CIT 211 , CIT 212 , and CIT 213  
    Co-Requisite: CIT 221 , CIT 222 , and CIT 223  
    This course is designed to allow students to further develop their knowledge and skills as cosmetology instructors. Topics will be assigned based on individual student professional needs.

Criminal Justice
  

  • CRJ 100 - Introduction to Criminal Justice

    3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course surveys the entire criminal justice process from law enforcement to the administration of justice through corrections. It discusses the history and philosophy of the system and introduces various career opportunities.
  

  • CRJ 110 - Introduction to Law Enforcement

    3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course examines the history and philosophy of law enforcement, as well as the organization and jurisdiction of local, state, and federal agencies. It includes the duties and functions of law enforcement officers.
  

  • CRJ 140 - Criminal Law and Procedure

    3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course examines both substantive and procedural law. The legal elements of various crimes are discussed with emphasis placed on the contents of the Alabama Code. Areas of criminal procedure essential to the criminal justice profession are also covered.
  

  • CRJ 147 - Constitutional Law

    3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course involves constitutional law as it applies to criminal justice. It includes recent Supreme Court decisions affecting criminal justice professionals, such as right to counsel, search and seizure, due process, and civil rights.
  

  • CRJ 150 - Introduction to Corrections

    3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course provides an introduction to the philosophical and historical foundations of corrections in America. Incarceration and some of its alternatives are considered.
  

  • CRJ 177 - Criminal and Deviant Behavior

    3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course analyzes criminal and deviant behavior systems. An emphasis is placed on sociological and psychological theories of crime causation.
  

  • CRJ 178 - Narcotics/Dangerous Drugs

    3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course surveys the history and development of drug abuse in society. Theories of drug abuse, identification and classification of drugs are covered. Strategies for combating the drug problem are discussed.
  

  • CRJ 216 - Police Organization and Administration

    3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course examines the principles of organization and administration of law enforcement agencies. Theories of management, budgeting, and various personnel issues are covered.
  

  • CRJ 220 - Criminal Investigation

    3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course explores the theory and scope of criminal investigation. The duties and responsibilities of the investigator are included. The techniques and strategies used in investigation are emphasized.
  

  • CRJ 226 - Fingerprint Science

    3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course involves the history, classification, and current procedures of handling latent fingerprints. Latent print examination, filing, and courtroom presentations are considered.
  

  • CRJ 227 - Homicide Investigation

    3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course covers the principles, techniques, and strategies of homicide investigation. Topics emphasized include ballistics, pathology, toxicology immunology, jurisprudence, and psychiatry.
  

  • CRJ 230 - Criminalistics

    3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course surveys the different techniques of scientific investigation. Emphasis is given to ballistics, photography, fingerprints, DNA, trace evidence, body fluids, casts, and the like.
  

  • CRJ 236 - Advanced Criminalistics

    3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course covers the collection, handling, and analysis of evidence from crime scene to laboratory to courtroom. Topics include hair, fibers, body fluids, firearms, glass, paint, drugs, documents, etc. Laboratory experiences may be utilized.
  

  • CRJ 238 - Crime Scene Investigation

    3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course examines the fundamentals of crime scene investigation. Measuring and sketching the scene, photography, evidence collection and preservation, and courtroom procedures are considered.
  

  • CRJ 280 - Internship in Criminal Justice

    1-3 Hours

    Prerequisite: CRJ 230
    This course involves practical experience with a criminal justice agency under faculty supervision. Permission of the instructor is required. This course may be repeated with the approval of the department head.
  

  • CRJ 290 - Selected Topics: Seminar in Criminal Justice

    1-3 Hours

    Prerequisite: RDG 085  and ENG 092  or higher placement
    This course involves reading, research, writing, and discussion of selected subjects relating to criminal justice. Various contemporary problems in criminal justice are analyzed. This course may be repeated with approval from the department head.

Culinary Arts/Chef Training
  

  • CUA 101 - Orientation to the Hospitality Profession

    3 Hours: 3T

    This course introduces various facets and opportunities within the hospitality profession. The intent is for students to gain a broad base of information relative to the hospitality industry. Emphasis is placed on students comprehending their roles as a hospitality industry professionals. Topics include an overview of the hospitality profession, knowledge and skills necessary for successful employment, the impact of the hospitality profession on society, issues that impact various segments of the hospitality profession, and emerging trends. This is a CORE course.
  

  • CUA 102 - Catering

    3 Hours: 3T

    This course includes the theory and practice of operating a catering business. Topics include food production and management related to catering and other special services. Upon completion, the student will have a working knowledge of the principles involved in operating a catering business.
  

  • CUA 111 - Foundations in Nutrition

    3 Hours: 3T

    This course focuses on nutrition and meal planning in relation to the food preparation industry. Topics include the science of food and nutrition, essential nutrients and their relation to growth, auxiliary services, functioning of the body, nutritional requirements of different age levels, and economic and cultural influences on food selection. Upon completion, the student will be able to apply the basic principles of meal planning. This is a CORE course.
  

  • CUA 112 - Sanitation, Safety, and Food Service

    3 Hours

    This course introduces the basic principles of sanitation and safety to food service handling including purchasing, storing, preparing, and serving. Specific topics include the dangers of microbial contaminants, food allergens and foodborne illness, safe handling of food, the flow of food, and food safety management systems. At the conclusion of this course, students will be prepared to test for ServSafe© certification. The content of this course is foundational for all culinary arts classes. This is a CORE course.
  

  • CUA 113 - Table Service

    2 Hours: 2T

    This course is a guide for the modern wait staff. Topics include laying the cover, taking the order, surveying different styles of table service from the casual to the very formal, tabulating and presenting the bill, and busing and turning the table. Upon completion, the student will be able to demonstrate proficiency in the art of table service.
  

  • CUA 114 - Meal Management

    3 Hours: 1T, 2L

    Prerequisite: CUA 125  
    This course covers the principles of meal management. Topics include menu planning, food selection, recipe standardization, food preparation, and meal service for all phases of food service. Upon completion, the student will be able to apply efficient work habits, as well as sanitation and safety in the kitchen.
  

  • CUA 115 - Advanced Food Preparation

    3 Hours: 1T, 2L

    Prerequisite: CUA 125  
    In this course, students apply food preparation and meal management skills in all areas of food service. Emphasis is placed on management and technical skills needed to operate a restaurant. Upon completion, the student will develop advanced skills in food preparation and meal management.
  

  • CUA 122 - Fundamentals of Quantity Cooking

    3 Hours: 3T

    This course covers the principles and methods of quantity cooking. Topics include weights and measures, costs and conversion of recipes, vocabulary and standard abbreviations, health department regulations and inspection, and food production forms and records. Upon completion, the student will have a basic knowledge of the principles of quantity food production.
  

  • CUA 125 - Food Preparation

    5 Hours: 3T, 2L

    In this course students acquire fundamental knowledge and skills in preparing a variety of basic foods. Specific topics include safety, the history of food service, professional standards of conduct and ethics, credentialing, the kitchen brigade, tools, and techniques for preparing various types of food items. At the conclusion of this course, students will demonstrate basic food preparation skills.
  

  • CUA 130 - Chocolate and Truffles

    3 Hours: 1T, 2L

    Prerequisite: CUA 125  
    This course is a specialty hands-on course in chocolate, focusing on tempering, chocolate candy making, and the use of chocolate as a centerpiece medium. The student will have competency in chocolate to apply in the industry.
  

  • CUA 132 - Food Preparation and the Health Care Industry

    3 Hours: 3T

    This course introduces students to food preparation and service in the health care industry. Emphasis will be placed on using medical dictionaries, reading charts for therapeutic diet instruction, and designing and creating menus and diet programs for special client populations. Upon completion, the student will be able to read and interpret medical terms and demonstrate knowledge about food service in the health care industry.
  

  • CUA 141 - Food Production for Special Operations

    3 Hours: 1T, 2L

    This course covers menu planning principles, food preparation, food procurement, and food management skills needed to provide appealing and profitable food service in special operations. Topics include fast food cookery, convenience-store food service, supermarkets, delicatessens, and take-out venues. Upon completion, the student will be able to plan, organize, and prepare food service items for special operations.
  

  • CUA 142 - Specialty Breads

    3 Hours: 2T, 1L

    Prerequisite: CUA 125 
    This course will allow the student to have a complete analysis of the different types of flour and leavening agents as well as of the old, original method of making bread with naturally developed yeast present in pieces of previously fermented dough. The student will gain a full understanding of the basic process of making bread: water, kneading, fermentation, temperature, and proofing. The student will also explore the art of fantasy breads, appliques, presentation assemblages, and decorative breads. The student will develop competencies in stockroom, scully, and supervision.
  

  • CUA 165 - Cake Decorating and Design

    3 Hours: 2T, 1L

    This course focuses on preparing cakes, tortes, individual Viennese cakes, and piping skills. Emphasis is placed on piping different mediums such as chocolate, buttercream, and royal icing, as well as assembling cakes with different batters or dough such as genoise, Japonaise, Bavarian, mousse, and marzipan. Upon completion the student should be able to plan, execute, and evaluate whole cakes, dessert platters, and a showpiece.
  

  • CUA 181 - Special Topics in Commercial Food Services

    3 Hours: 4L

    This course provides specialized instruction in various areas related to the culinary arts industry. Emphasis is placed on meeting the student’s needs. This course may be repeated for credit.
  

  • CUA 182 - Special Topics in Commercial Food Services

    3 Hours: 3L

    This course provides specialized instruction in various areas related to the culinary arts industry. Emphasis is placed on meeting the student’s needs. This course may be repeated for credit.
  

  • CUA 183 - Culinary Art Sculpture

    3 Hours: 1T, 2L

    This course includes the notion of fantasies that accompany the sculpturing motion with food. Work on centerpieces for all occasions will be included. The student will be exposed to a variety of three-dimensional edible mediums from walking cakes to salt dough.
  

  • CUA 201 - Meat Preparation and Processing

    3 Hours: 1T, 2L

    This course focuses on meat preparation and processing. Students will be responsible for the preparing of meats including beef, pork, poultry, fish, and seafood for final preparations in other stations of the kitchens. Upon completion, the student should be able to demonstrate an understanding of the principles in meat preparation and processing.
  

  • CUA 202 - Aromatic and Flavoring Combinations

    3 Hours: 1T, 2L

    This course focuses on the difference between spices and herbs. The student will learn the categories of herbs and spices enabling them to create the finest dishes. The student should learn the world-renowned spice blends and dry seasonings rubs. A strong emphasis will be placed on the variety of chili peppers.
  

  • CUA 203 - Stocks and Sauces

    3 Hours: 1T, 2L

    This course challenges the student to the greatest tests of a chef’s skill. Whether classic or contemporary, good sauces demand the highest technical expertise. The student should learn why or why not a particular sauce will go with a particular dish. The student will focus on brown and white stocks, consommés, fumets and essences, glazes, and roux. The student should further develop mother sauces and compound sauces.
  

  • CUA 204 - Foundations of Baking

    3 Hours: 1T, 2L

    This course covers basic ingredients, weights and measures, baking terminology, and formula calculations. Topics include yeast-raised products, quick breads, pastry dough, various cakes and cookies, and appropriate filling and finishing techniques. Upon completion, the student should be able to prepare and evaluate baked products.
  

  • CUA 205 - Introduction to Garde Manger

    3 Hours: 1T, 2L

    Prerequisite: CUA 125  
    This course is designed to develop skills in the art of garde manger. Topics include pates, terrines, galantines, ice and tallow carving, chaud-froid/aspic work, charcuterie, smoking, canapés, hors d’oeuvres, and related food items. Upon completion, the student should be able to design, set up, and evaluate a catering function to include a classical cold buffet with appropriate show pieces.
  

  • CUA 206 - Advanced Garde Manger

    3 Hours: 1T, 1L

    Prerequisite: CUA 205 
    This course is a continuation of skill development in the art of garde manger. Major topics to be covered include preparation of gourmet foods, application of cold food fabrications and display, sausage making, ice carving, and decorative carving to produce buffets. Upon completion, the student should be able to lay out a basic cold food display and exhibit an understanding of the cold kitchen and its related terminology.
  

  • CUA 208 - Advanced Baking

    3 Hours: 1T, 2L

    Prerequisite: CUA 204  
    This course is a continuation of CUA 204 . Topics include specialty breads, pastillage, marzipan, chocolate, pulled-sugar, confections, classic desserts, pastries, and cake decorating. Upon completion, the student should be able to demonstrate pastry preparation and plating, cake decorating, and show-piece production skills.
  

  • CUA 210 - Beverage Management

    2 Hours: 2T

    This is a survey course of basic alcoholic and non-alcoholic beverages as they relate to food service. Topics include wine and food appreciation and laws related to alcohol services. Upon completion, the student should be able to determine what beverages compliment various cuisines and particular tastes.
  

  • CUA 213 - Food Purchasing and Cost Control

    3 Hours: 3T

    Emphasis is placed on procurement, yield tests, inventory control, specification, planning, forecasting, market trends, terminology, cost controls, pricing, and food service ethics. Upon completion, the student should be able to apply effective purchasing techniques based on the end-use of the product.
  

  • CUA 214 - International Cuisine

    3 Hours: 1T, 2L

    Prerequisite: CUA 215  
    This course focuses on various cuisines from countries and regions throughout the world. Students will prepare complete menus reflective of the culture and goods of these countries and regions with emphasis on ingredients and authentic preparation methods. Upon completion, the student should be able to research and execute international menus.
  

  • CUA 215 - Regional Cuisines of The Americas

    3 Hours: 1T, 2L

    Prerequisite: CUA 125  
    This course provides a brief history of the ancient American foods enhancing the world’s cuisines. Emphasis is placed on how these foods influenced today’s American cuisine. Upon completion, the student should be able to research and execute regional American cuisines.
  

  • CUA 216 - Plated Dessert Design

    3 Hours: 2T, 1L

    Prerequisite: CUA 125 
    This course focuses on plated dessert designs. Emphasis will be placed on complex presentations with two or more main items using decorative garnishes. Upon completion, students should be able to plate and serve attractive presentations of desserts with appropriate sauces and garnishes.
  

  • CUA 220 - Introduction to Patisserie

    3 Hours: 1T, 2L

    This is an introductory course to patisserie. Emphasis is placed on individual desserts, blown sugars, pulled sugar, pastillage gum paste, and nougat. Upon completion, the student should be able to plan, execute, and evaluate dessert platters, individual plated desserts, and show pieces.
  

  • CUA 251 - Menu Design

    3 Hours: 3T

    This course introduces menu design. Topics include development of standardized recipes, layout, nutritional concerns, product utilization, demographics, and customer needs. Upon completion, the student will be able to write, lay out, and produce effective menus for a variety of hospitality settings.
  

  • CUA 260 - Internship for Culinary Apprentice

    3 Hours: 1L

    Prerequisite: CUA Majors
    This course is designed to give students practical, on-the-job experiences in all phases of food service operations under the supervision of a qualified chef and coordinated with the College instructor. This course may be repeated for credit.
  

  • CUA 262 - Restaurant Management and Supervision

    3 Hours: 3T

    This course introduces restaurant and food service information systems. Topics include planning, cost controls, forecasting, inventory control, recipe control, production control, and nutritional analysis. Upon completion, students should be able to demonstrate competence in utilizing contemporary information application systems in a restaurant setting.
  

  • CUA 271 - Management of Food and Beverage Service

    3 Hours: 2T

    This course covers the practical skills and knowledge for effective food and beverage service in a variety of settings. Topics include reservations, greeting and service of guests, styles of service, handling of complaints, and sales and merchandising. Upon completion, the student will be able to demonstrate competence in human relations and technical skills required in the service of foods and beverages.

Dance
  

  • DNC 101 - Dance Appreciation

    3 Hours

    An introduction to dance though the analysis of historical and contemporary dance forms. Films, demonstrations, and performances are used in this class.
  

  • DNC 110 - Introduction to Dance Styles

    2 Hours

    This course is an introduction to dance styles.
  

  • DNC 111 - Elementary Modern Dance

    2-3 Hours

    This is a studio course in modern dance technique at the elementary level.
  

  • DNC 121 - Elementary Ballet

    2 Hours

    This course is a studio course in classical ballet at the elementary level.
  

  • DNC 140 - Fitness Dance I

    1-2 Hours

    This course uses dance activity to increase a student’s level of physical fitness. Flexibility exercises and body toning/sculpting exercises, specially designed to develop the dancer’s body, will be used in class.
  

  • DNC 143 - Ballet I

    3 Hours

    Prerequisite: Previous dance training is essential before taking this course.
    This course offers intensive training in classical ballet for students intending to major in dance. Intermediate level technique is studied, emphasizing posture and placement. The student is evaluated on ability to perform the work to the required standard.
  

  • DNC 144 - Ballet II

    3 Hours

    Prerequisite: Previous dance training is essential before taking this course.
    This course offers intensive training in classical ballet for students intending to major in dance. Intermediate level technique is studied, emphasizing posture and placement. The student is evaluated on ability to perform the work to the required standard.
  

  • DNC 160 - Dance Workshop I

    1-2 Hours

    This course provides practical experience in the production and performance of a dance presentation, including sound, lighting, choreography, rehearsal, costuming, and make-up.
  

  • DNC 161 - Dance Workshop II

    1-2 Hours

    Prerequisite: DNC 160 
    This course is a continuation of DNC 160 .
  

  • DNC 234 - Choreography I

    1-3 Hours

    Students are involved in individual and group choreographic projects in which musical and spatial elements are explored.
  

  • DNC 243 - Ballet III

    3 Hours

    Prerequisite: DNC 144  or permission of instructor
    This course covers ballet technique at an advanced level, emphasizing performance quality, musicality, and classical style.
  

  • DNC 244 - Ballet IV

    3 Hours

    Prerequisite: DNC 144  or permission of instructor
    This course covers ballet technique at an advanced level, emphasizing performance quality, musicality, and classical style.
  

  • DNC 267 - Jazz Dance I

    3 Hours

    This is the first of a six-course sequence providing the student a study of basic principles and techniques on jazz dance, including an introduction to the varied movement styles and rhythms of this dance form.
  

  • DNC 268 - Jazz Dance II

    3 Hours

    Prerequisite: DNC 267 
    This course is a continuation of DNC 267 .

Diesel Mechanics
  

  • DEM 104 - Basic Engines

    3 Hours: 1T, 4L

    This course is designed to give the student knowledge of the diesel engine components and auxiliary systems, the proper way to maintain them, and the proper procedures for testing and rebuilding components. Emphasis is placed on safety, theory of operation, inspection, and measuring and rebuilding diesel engines according to factory specifications. Upon completion, the student should be able to measure, diagnose problems, and repair diesel engines. This is a CORE course.
  

  • DEM 105 - Preventive Auxiliary Services

    3 Hours: 1T, 4L

    This course provides instruction on how to plan, develop, and install equipment surveillance and reliability strategies. Descriptions of various auxiliary services techniques for specialized preventive programs are discussed, and computerized parts and equipment inventories and fleet management systems software are emphasized. Upon completion, the student should be able to set up and follow a preventive auxiliary services schedule as directed by manufacturers.
  

  • DEM 110 - Diesel-Powered Auxiliary Equipment

    3 Hours: 1T, 4L

    This course provides instruction in diesel-powered auxiliary equipment. Topics include the application of diesel engines to generators, pumps, refrigeration, drilling, boring machines, and marine power units. Upon completion, the student should be able to test, troubleshoot, diagnose, and repair diesel-powered auxiliary equipment.
  

  • DEM 111 - Equipment Safety/Mechanical Fundamentals

    3 Hours: 1T, 4L

    This course provides instruction in the fundamentals of vehicle operation and safety when basic service work is to be performed in the shop. Topics include service manuals, mechanical fundamentals, preventive auxiliary services, and component adjustment. Upon completion, students should be able to demonstrate knowledge of the fundamentals of vehicle operation and safety in the shop.
  

  • DEM 114 - Fluid Power Components

    3 Hours: 2T, 2L

    This course is designed to provide the fundamental knowledge of hydraulic and pneumatic components currently in use on mobile as well as stationary equipment. Instruction is provided in the identification and repair of various pumps, motor, valves, heat exchangers, and cylinders. Upon completion, the student should be able to diagnose, service, and repair hydraulic and pneumatic components.
  

  • DEM 116 - Track Vehicle Drive Trains

    3 Hours: 1T, 4L

    This course provides instruction in track vehicles and drive trains. Emphasis is placed on track frame roller, rail, steering clutch, axle, and driveline building and repair. Upon completion, the student should be able to identify, research specifications, repair, and adjust drive train components.
  

  • DEM 119 - Bearings and Lubricants

    3 Hours: 1T, 4L

    This course focuses on roller, ball, and shell bearing design and application. Topics include vehicle and industrial bearings and lubrication requirements. Upon completion, the student should be able to diagnose related problems and service and replace bearings.
  

  • DEM 122 - Heavy Vehicle Brakes

    3 Hours: 1T, 4L

    This course covers the theory and repair of braking systems used in medium and heavy duty vehicles. Topics include air, hydraulic, and ABS system diagnosis and repair. Upon completion, the student should be able to troubleshoot, adjust, and repair braking systems on medium and heavy duty vehicles. This is a CORE course.
  

  • DEM 123 - Pneumatics and Hydraulics

    3 Hours: 1T, 2L

    This course provides instruction in the identification and repair of components found in hydraulic and pneumatic systems. Topics include schematics and symbols used in fluid power transmission and the troubleshooting of components in these systems. Upon completion, students should be able to diagnose, adjust, and repair hydraulic and pneumatic system components. 
  

  • DEM 124 - Electronic Engine Systems

    3 Hours: 1T, 4L

    This course introduces the principles of electronically-controlled diesel engines. Emphasis is placed on testing and adjusting diesel engines in accordance with manufacturers’ specifications. Upon completion, the student should be able to diagnose, test, and calibrate electronically-controlled diesel engines.
  

  • DEM 125 - Heavy Vehicle Drive Trains

    3 Hours: 1T, 4L

    This course introduces the operating principles of mechanical medium and heavy duty truck transmissions. Topics include multiple counter shafts, power take-offs, slider idler clutches, friction clutches, mechanical transmission power components, and hydraulics. Upon completion, the student should be able to diagnose, inspect, and repair mechanical transmissions. This is a CORE course.
  

  • DEM 126 - Advanced Engine Analysis

    3 Hours: 1T, 4L

    This course provides instruction in the disassembly, inspection, and rebuilding of diesel and heavy-duty gas engines. Emphasis is placed on manufacturer standards and factory-recommended service tools and equipment. Upon completion, the student should be able to disassemble, inspect, and rebuild engines according to manufacturer specifications.
  

  • DEM 127 - Fuel Systems

    3 Hours: 1T, 4L

    This course is designed to provide practice in troubleshooting, fault code diagnosis, information retrieval, calibration, repair, and replacement of fuel injectors, nozzles, and pumps. Emphasis is placed on test equipment, component functions, and theory. Upon completion, the student should be able to diagnose, service, and repair fuel systems and governors. This is a CORE course.
  

  • DEM 129 - Basic Engine Lab

    3 Hours: 3L

    Co-Requisite: DEM 126  
    This lab allows the student to refine the skills required to repair diesel engines.
  

  • DEM 130 - Electrical/Electronic Fundamentals

    3 Hours: 1T, 4L

    This course introduces the student to basic electrical / electronic concepts and fundamentals. It provides the principles of electricity, magnetism, and Ohm’s Law. Emphasis is placed on batteries; starting, charging, and lighting circuits, including series, parallel, and series-parallel circuits. Troubleshooting and repairing of wiring harnesses, starting motors, charging systems, and accessories are included along with the computerized monitoring of vehicle systems. Upon completion, students should be able to identify components, test systems, and repair minor electrical problems according to manufacturer literature. This is a CORE course.
  

  • DEM 134 - Computer-Controlled Engine and Power Train Systems

    3 Hours: 3T

    This course introduces the student to the fundamentals of operation of computer-controlled engine and power train systems.
  

  • DEM 135 - Heavy Vehicle Steering and Suspension

    3 Hours: 1T, 4L

    This course introduces the theory and principles of medium and heavy duty steering and suspension systems. Topics include wheel and tire problems, frame members, fifth wheel, bearings, and coupling systems. Upon completion, the student should be able to troubleshoot, adjust, and repair suspension and steering components on medium and heavy duty vehicles.
  

  • DEM 154 - Vehicle Auxiliary Services and Safe Operating Practices

    3 Hours: 1T, 4L

    This course provides instruction in basic entry level driving skills relating to the auxiliary services and safe operation of a commercial motor vehicle. Topics include preventive auxiliary services and safe vehicle operations. Upon completion, the student should have the skill and knowledge to safely operate a commercial motor vehicle.
  

  • DEM 158 - Pneumatics and Hydraulics II

    3 Hours: 2T, 2L

    This course provides instruction in the identification and repair of components found in hydraulic systems. Topics include schematics, circuits, and symbols used in fluid power transmission as well as the troubleshooting of components in these systems. Upon completion, the student should be able to diagnose, adjust, and repair hydraulic system components.
  

  • DEM 159 - Heavy Vehicle Drive Trains II

    3 Hours: 2T, 1L

    This course introduces the operating principles of mechanical medium and heavy duty truck transmissions. Topics include multiple counter shafts, power take-odds, slider idler clutches, friction clutches, mechanical transmission power components, and hydraulics. Upon completion, the student should be able to diagnose, inspect, and repair mechanical transmissions.
  

  • DEM 170 - Heavy Vehicle Air Brakes

    3 Hours: 1T, 4L

    This course covers the theory and repair of air braking systems used in medium and heavy duty vehicles. Topics include air and ABS system diagnosis and repair. Upon completion, the student should be able to troubleshoot, adjust, and repair air braking systems on medium and heavy duty vehicles.
  

  • DEM 180 - Special Projects in Commercial Vehicles

    3 Hours: 3T

    This course provides specialized instruction in various areas related to the diesel mechanics industry. Emphasis is placed on meeting student need.
  

  • DEM 181 - Special Topics in Diesel Mechanics

    3 Hours: 6L

    This course provides specialized instruction in various areas related to the diesel mechanics industry. Emphasis is placed on meeting student need.
  

  • DEM 182 - Special Topics in Diesel Mechanics

    3 Hours: 9L

    This course provides specialized instruction in various areas related to the diesel mechanics industry. Emphasis is placed on meeting student need.
  

  • DEM 183 - Special Topics in Power Train

    3 Hours: 6L

    This course provides specialized instruction in various areas related to the power train in the diesel mechanics industry. Emphasis is placed on meeting student need.
 

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