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    Shelton State Community College
   
 
  Sep 25, 2017
 
 
    
2017-2018 Undergraduate Catalog

Course Descriptions


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

 

Cosmetology

   •  COS 111 - Introduction to Cosmetology
   •  COS 112 - Introduction to Cosmetology Lab
   •  COS 113 - Theory of Chemical Services
   •  COS 114 - Chemical Services Lab
   •  COS 115 - Hair Coloring Theory
   •  COS 116 - Hair Coloring Lab
   •  COS 117 - Basic Spa Techniques
   •  COS 118 - Basic Spa Techniques Lab
   •  COS 125 - Career and Personal Development
   •  COS 133 - Salon Management Technology
   •  COS 134 - Advanced Esthetics
   •  COS 135 - Advanced Esthetics Applications
   •  COS 143 - Specialty Hair Preparation Techniques
   •  COS 144 - Hair Shaping and Design
   •  COS 151 - Nail Care
   •  COS 152 - Nail Care Applications
   •  COS 153 - Nail Art
   •  COS 154 - Nail Art Applications
   •  COS 158 - Employability Skills
   •  COS 162 - Special Topics in Cosmetology
   •  COS 163 - Facial Treatments
   •  COS 164 - Facial Machine
   •  COS 165 - Related Subjects Estheticians
   •  COS 167 - State Board Review
   •  COS 168 - Bacteriology and Sanitation
   •  COS 169 - Skin Functions
   •  COS 181 - Special Topics
   •  COS 182 - Special Topics
   •  COS 190 - Internship in Cosmetology
   •  COS 191 - CO-OP
   •  SAL 133 - Salon Management Technology
   •  SAL 201 - Entrepreneurship for Salon/Spa

Cosmetology Instructor Training

   •  CIT 211 - Teaching and Curriculum Development
   •  CIT 212 - Teacher Mentorship
   •  CIT 213 - Cosmetology Instructor CO-OP
   •  CIT 221 - Lesson Plan Implementation
   •  CIT 222 - Audiovisual Materials and Methods
   •  CIT 223 - Audiovisual Materials/Methods Applications
   •  CIT 225 - Special Topics in Cosmetology Instruction

Criminal Justice

   •  CRJ 100 - Introduction to Criminal Justice
   •  CRJ 110 - Introduction to Law Enforcement
   •  CRJ 140 - Criminal Law and Procedure
   •  CRJ 147 - Constitutional Law
   •  CRJ 150 - Introduction to Corrections
   •  CRJ 177 - Criminal and Deviant Behavior
   •  CRJ 178 - Narcotics/Dangerous Drugs
   •  CRJ 216 - Police Organization and Administration
   •  CRJ 220 - Criminal Investigation
   •  CRJ 226 - Fingerprint Science
   •  CRJ 227 - Homicide Investigation
   •  CRJ 230 - Criminalistics
   •  CRJ 236 - Advanced Criminalistics
   •  CRJ 238 - Crime Scene Investigation
   •  CRJ 280 - Internship in Criminal Justice
   •  CRJ 290 - Selected Topics: Seminar in Criminal Justice

Culinary Arts/Chef Training

   •  CUA 101 - Orientation to the Hospitality Profession
   •  CUA 102 - Catering
   •  CUA 111 - Foundations in Nutrition
   •  CUA 112 - Sanitation, Safety, and Food Service
   •  CUA 113 - Table Service
   •  CUA 114 - Meal Management
   •  CUA 115 - Advanced Food Preparation
   •  CUA 116 - Sanitiation, Safety, and Food Service
   •  CUA 122 - Fundamentals of Quantity Cooking
   •  CUA 125 - Food Preparation
   •  CUA 130 - Chocolate and Truffles
   •  CUA 132 - Food Preparation and the Health Care Industry
   •  CUA 141 - Food Production for Special Operations
   •  CUA 142 - Specialty Breads
   •  CUA 165 - Cake Decorating and Design
   •  CUA 181 - Special Topics in Commercial Food Services
   •  CUA 182 - Special Topics in Commercial Food Services
   •  CUA 183 - Culinary Art Sculpture
   •  CUA 201 - Meat Preparation and Processing
   •  CUA 202 - Aromatic and Flavoring Combinations
   •  CUA 203 - Stocks and Sauces
   •  CUA 204 - Foundations of Baking
   •  CUA 205 - Introduction to Garde Manger
   •  CUA 206 - Advanced Garde Manger
   •  CUA 208 - Advanced Baking
   •  CUA 210 - Beverage Management
   •  CUA 213 - Food Purchasing and Cost Control
   •  CUA 214 - International Cuisine
   •  CUA 215 - Regional Cuisines of The Americas
   •  CUA 216 - Plated Dessert Design
   •  CUA 220 - Introduction to Patisserie
   •  CUA 251 - Menu Design
   •  CUA 255 - Field Experience Savory
   •  CUA 262 - Restaurant Management and Supervision
   •  CUA 271 - Management of Food and Beverage Service

Dance

   •  DNC 101 - Dance Appreciation
   •  DNC 110 - Introduction to Dance Styles
   •  DNC 111 - Elementary Modern Dance
   •  DNC 121 - Elementary Ballet
   •  DNC 140 - Fitness Dance I
   •  DNC 143 - Ballet I
   •  DNC 144 - Ballet II
   •  DNC 160 - Dance Workshop I
   •  DNC 161 - Dance Workshop II
   •  DNC 234 - Choreography I
 

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