Course Descriptions

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Cosmetology
	• COS 181 - Special Topics
	• COS 182 - Special Topics
	• COS 191 - CO-OP
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 - Audio Visual Materials and Methods
	• CIT 223 - Audio Visual 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 122 - Fundamentals of Quantity Cooking
	• CUA 125 - Food Preparation
	• CUA 130 - Chocolate and Truffles
	• CUA 132 - Food Preparation and the Health Care Industry
	• CUA 134 - Culinary French
	• CUA 141 - Food Production for Special Operations
	• CUA 142 - Specialty Breads
	• CUA 165 - Cake Decorating and Design
	• CUA 181 - Special Topics in Culinary Arts
	• CUA 182 - Special Topics in Culinary Arts
	• 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 260 - Internship for Culinary Apprentice
	• CUA 262 - Restaurant Management and Supervision
	• CUA 271 - Management of Food and Beverage Service
Dance
	• 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 211 - Intermediate Modern Dance
	• DNC 234 - Choreography I
	• DNC 243 - Ballet III
	• DNC 244 - Ballet IV
	• DNC 267 - Jazz Dance I
	• DNC 268 - Jazz Dance II
Diesel Mechanics
	• DEM 104 - Basic Engines
	• DEM 105 - Preventive Maintenance
	• DEM 110 - Diesel-Powered Auxiliary Equipment
	• DEM 111 - Equipment Safety/Mechanical Fundamentals
	• DEM 114 - Fluid Power Components
	• DEM 116 - Track Vehicle Drive Trains
	• DEM 119 - Bearings and Lubricants
	• DEM 122 - Heavy Vehicle Brakes
	• DEM 123 - Pneumatics and Hydraulics
	• DEM 124 - Electronic Engine Systems
	• DEM 125 - Heavy Vehicle Drive Trains
	• DEM 126 - Advanced Engine Analysis
	• DEM 127 - Fuel Systems
	• DEM 130 - Electrical/Electronic Fundamentals
	• DEM 134 - Computer Controlled Engine and Power Train Systems
	• DEM 135 - Heavy Vehicle Steering and Suspension
	• DEM 154 - Vehicle Maintenance and Safe Operating Practices
	• DEM 158 - Pneumatics and Hydraulics II
	• DEM 159 - Heavy Vehicle Drive Trains II
	• DEM 170 - Heavy Vehicle Air Brakes
	• DEM 180 - Special Projects in Commercial Vehicles
	• DEM 181 - Special Topics in Diesel Mechanics
	• DEM 182 - Special Topics in Diesel Mechanics
	• DEM 183 - Special Topics in Power Train
	• DEM 184 - Special Topics in Heavy Duty Brakes, Steering, and Suspension

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