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2015-2016 College Catalog [ARCHIVED CATALOG]
Course Descriptions
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T = Theory (Instruction via lecture, recitiation, discussion, demonstration, or seminar.)
L = Laboratory (Practical Application)
C = Clinical
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Criminal Justice |
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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.
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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. Emphasis is placed on sociological and psychological theories of crime causation.
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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 and the identification and classification of drugs are covered. Strategies for combating drug problems are discussed.
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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.
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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.
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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.
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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.
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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, and casts.
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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, and documents. Laboratory experience may be utilized.
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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.
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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.
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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.
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Culinary Arts/Chef Training |
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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.
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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.
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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.
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CUA 112 - Sanitation, Safety, and Food Service
3 Hours: 2T
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.
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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.
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CUA 114 - Meal Management
3 Hours: 1T, 4L
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.
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CUA 115 - Advanced Food Preparation
3 Hours: 1T, 4L
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.
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CUA 122 - Fundamentals of Quantity Cooking
3 Hours: 3T
Prerequisite: CUA 125
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.
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CUA 125 - Food Preparation
5 Hours: 3T, 4L
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.
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CUA 130 - Chocolate and Truffles
3 Hours: 1T, 4 L
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.
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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.
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CUA 141 - Food Production for Special Operations
3 Hours: 1T, 4L
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.
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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.
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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.
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CUA 181 - Special Topics in Culinary Arts
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.
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CUA 182 - Special Topics in Culinary Arts
3 Hours: 6L
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.
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CUA 183 - Culinary Art Sculpture
3 Hours: 1T, 4L
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.
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CUA 201 - Meat Preparation and Processing
3 Hours: 1T, 4L
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.
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CUA 202 - Aromatic and Flavoring Combinations
3 Hours: 1T, 4L
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.
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CUA 203 - Stocks and Sauces
3 Hours: 1T, 4L
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.
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CUA 204 - Foundations of Baking
3 Hours: 1T, 4L
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.
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CUA 205 - Introduction to Garde Manger
3 Hours: 1T, 4L
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.
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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.
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CUA 208 - Advanced Baking
3 Hours: 1T, 4 L
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.
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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.
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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.
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CUA 214 - International Cuisine
3 Hours: 1T, 4L
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.
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CUA 215 - Regional Cuisines of The Americas
3 Hours: 1T, 4L
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.
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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.
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CUA 220 - Introduction to Patisserie
3 Hours: 1T, 4L
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.
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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.
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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.
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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.
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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.
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Dance |
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DNC 110 - Introduction to Dance Styles
2 Hours
This course is an introduction to dance styles.
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DNC 111 - Elementary Modern Dance
2-3 Hours
This is a studio course in modern dance technique at the elementary level.
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DNC 121 - Elementary Ballet
2 Hours
This course is a studio course in classical ballet at the elementary level.
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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.
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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.
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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.
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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.
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DNC 161 - Dance Workshop II
1-2 Hours
Prerequisite: DNC 160
This course is a continuation of DNC 160 .
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DNC 211 - Intermediate Modern Dance
3 Hours
Prerequisite: DNC 111
This is a studio course in modern dance technique at the intermediate level.
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DNC 234 - Choreography I
1-3 Hours
Students are involved in individual and group choreographic projects in which musical and spatial elements are explored.
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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.
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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.
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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.
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DNC 268 - Jazz Dance II
3 Hours
Prerequisite: DNC 267
This course is a continuation of DNC 267 .
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Diesel Mechanics |
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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DEM 123 - Pneumatics and Hydraulics
3 Hours: 1T, 4L
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 and the troubleshooting of components in these systems. Upon completion, the student should be able to diagnose, adjust, and repair hydraulic system components.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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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DEM 184 - Special Topics in Heavy Duty Brakes, Steering, and Suspension
3 Hours: 6L
This course provides specialized instruction in various areas related to heavy duty brakes, steering, and suspension systems in the diesel mechanics industry. Emphasis is placed on meeting student need.
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DEM 185 - Special Topics in Hydraulics
3 Hours: 6L
This course provides specialized instruction in various areas related to hydraulic systems in the diesel mechanics industry. Emphasis is placed on meeting student need.
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DEM 186 - Special Projects in Commercial Vehicles
3 Hours: 1T, 4L
This course provides specialized instruction in various areas related to the diesel mechanics industry. Emphasis is placed on meeting student need.
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DEM 191 - Special Projects in Diesel Mechanics
3 Hours: 1T, 4L
This course provides information on current trends in diesel mechanics as they relate to employment responsibilities. Topics may vary by term to reflect relevant training needs by the industry.
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DEM 192 - CO-OP Elective
3 Hours: 15i
This course allows the student to work parallel in a job closely related to the student’s major while attending college. The grade is based on the employer’s evaluation of the student’s productivity, an evaluation work report submitted by the student, and the student’s learning contract.
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DEM 194 - CO-OP Elective
3 Hours: 6L
This course allows the student to work parallel in a job closely related to the student’s major while attending college. The grade is based on the employer’s evaluation of the student’s productivity, an evaluation work report submitted by the student, and the student’s learning contract.
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DEM 195 - CO-OP Elective
3 Hours: 6L
This course allows the student to work parallel in a job closely related to the student’s major while attending college. The grade is based on the employer’s evaluation of the student’s productivity, an evaluation work report submitted by the student, and the student’s learning contract.
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DEM 196 - CO-OP Elective
1 Hours: 5i
This course allows the student to work parallel in a job closely related to the student’s major while attending college. The grade is based on the employer’s evaluation of the student’s productivity, an evaluation work report submitted by the student, and the student’s learning contract.
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DEM 197 - CO-OP Elective
2 Hours: 10i
This course allows the student to work parallel in a job closely related to the student’s major while attending college. The grade is based on the employer’s evaluation of the student’s productivity, an evaluation work report submitted by the student, and the student’s learning contract.
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Drafting |
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DDT 104 - Basic Computer–Aided Drafting
3 Hours: 1T, 4L
This course provides an introduction to basic Computer-Aided Drafting and Design (CADD) functions and techniques using “hands-on” applications. Topics include terminology, hardware, basic CADD and operating system functions, file manipulation, and basic CADD software applications in producing softcopy and hardcopy.
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DDT 111 - Fundamentals of Drafting and Design Technology
3 Hours: 1T, 4L
This course serves as an introduction to the field of drafting and design and provides a foundation for the entire curriculum. Topics include safety, lettering, tools and equipment, geometric constructions, and orthographic sketching. Upon completion, the student should develop and use safe work habits, identify and properly use common drafting tools and equipment, construct geometric figures, and sketch basic orthographic views of objects.
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DDT 124 - Basic Technical Drawing
3 Hours: 1T, 4L
This course covers sections, auxiliary views, and basic space geometry. Emphasis will be placed on the theory as well as the mechanics of applying sections, basic dimensioning, auxiliary views, and basic space geometry. Upon completion, the student should have an understanding of orthographic projection and be able to identify orthographic planes, produce orthographic views of objects, apply various sectioning techniques and methods, and reproduce drawings.
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DDT 127 - Intermediate Computer-Aided Drafting and Design
3 Hours: 1T, 4L
Prerequisite: DDT 104
This course covers intermediate-level concepts and applications of CADD. Emphasis will be placed on intermediate-level features, commands, and applications of CADD software.
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DDT 128 - Intermediate Technical Drawing
3 Hours: 1T, 4L
Prerequisite: DDT 104 , DDT 111 and DDT 124
This course is designed to develop a strong foundation in common drafting and design practices and procedures. Topics include dimensioning concepts and pictorial drawings, auxiliary view, basic space geometry, and pictorial drawings. Upon completion, the student should be able to project and develop auxiliary views, as well as develop axonometric, oblique, and perspective drawings.
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DDT 132 - Architectural Drafting
3 Hours: 1T, 4L
Prerequisite: DDT 104 , DDT 111 and DDT 124
This course in architectural design and drafting introduces basic terminology, concepts, and principles of architectural design and drawing. Topics include design considerations, lettering, terminology, site plans, and construction drawings. Upon completion, the student should be able to draw, dimension, and specify basic residential architectural construction drawings.
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DDT 133 - Basic Surveying
3 Hours: 1T, 4L
Prerequisite: DDT 104 , DDT 111 and DDT 124
This course covers the use of surveying instruments, mathematical calculations, and the theory of land surveying. Topics include USGS benchmarks, measurement of horizontal and vertical angles and distances, terms, recording, and field note interpretation. Upon completion, the student should be able to recognize benchmarks as well as measure, specify, and record field notes.
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