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CAA111 Culinary Techniques

College of Culinary Arts Culinary Arts Department

Course Description: This course builds upon the foundational cooking skills by exploring a wider range of dry heat cooking methods, a continuation of classical sauce-making, and an introduction to advanced vegetable and starch cookery. Students will learn essential plating techniques and develop their ability to organize production tasks within a timeline. Upon completion, students will be able to prepare composed dishes, create classical sauces, and manage production to ensure prompt and professional results.

Credit Hours: 2.00

Prerequisites: CAA101

Corequisites: None

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CAA101 Culinary Skills

College of Culinary Arts Culinary Arts Department

Course Description: This course serves as an introduction to the operations of a commercial kitchen. Topics covered are equipment identification, precision knife cuts, basic stock production and dry and moist heat cooking methods. Students will learn the basic principles of mise en place, kitchen safety and the application of sanitary food handling practices. Upon completion, students will be able to set up and break down a kitchen, perform precision knife cuts, prepare classical sauces and apply dry heat and moist heat cooking methods on a variety of foods.

Credit Hours: 2.00

Prerequisites: None

Corequisites: None

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CAA260 Culinary Nutrition

College of Culinary Arts Culinary Arts Department

Course Description: This course has been developed to introduce students to the core components of food and how each relates to nutritional value. Emphasis is placed on the U.S. Dietary Guidelines and how the student can provide customers with nutritionally well-balanced menu selections to encourage a healthy diet. Students will learn about macronutrients, micronutrients, and recipe modification with regard to certain diets. The topics of nutritionally sound lifestyles, weight management, exercise, and current issues in nutrition will also be addressed.

Credit Hours: 3.00

Prerequisites: None

Corequisites: None

Programs offering this course

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CAA121 Culinary Fundamentals

College of Culinary Arts Culinary Arts Department

Course Description: This course serves to introduce students to the organization and execution of kitchen operations within a brigade system, with a focus on the preparation of complete menus. Students will apply learned skills to produce a variety of soups, grilled food items and foods cooked using combination cooking methods. Topics include buffet organization, teamwork, and food presentation. Upon completion, students will be able to produce a menu while effectively working as part of a kitchen brigade.

Credit Hours: 2.00

Prerequisites: CAA101

Corequisites: None

Programs offering this course

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CAA299 Culinary Externship III

College of Culinary Arts Culinary Arts Department

Course Description: This course provides students with the opportunity to apply their educational experiences in a real-world work environment. Through this externship the student will expand their understanding of the inner workings of a food service establishment under direct report to an employer. This supervised experience will provide the student an opportunity to improve upon learned skills such as professionalism and organization as well as further develop the speed, accuracy and timing that is of importance to success in the field.

Credit Hours: 2.00

Prerequisites: None

Corequisites: None

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HUM250 Critical Thinking and Leadership Skills

College of Arts and Sciences Arts and Sciences Department

Course Description: 

Credit Hours: 4.00

Prerequisites: None

Corequisites: None

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CJ430 Critical Incident Management

College of Business and Criminal Justice Criminal Justice Department

Course Description: This course will examine the role of crisis response from the perspective of both the private sector and that of public safety. Students will learn about the phenomenon of crisis, various intervention methodologies, as well as differing legal and ethical issues relating to the varying stages of crisis. Additionally, using artificial Intelligence, students will work their way through the phases of a critical incident from the perspective of public safety.

Credit Hours: 3.00

Prerequisites: CJ110

Corequisites: None

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CJ235 Criminology

College of Business and Criminal Justice Criminal Justice Department

Course Description: This course examples the nature, extent and causes of crime. Students will learn basic assumptions of current criminological theories, patterns of criminal behavior and typologies of criminal activity.

Credit Hours: 3.00

Prerequisites: CJ100

Corequisites: None

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CJ125 Criminal Procedure

College of Business and Criminal Justice Criminal Justice Department

Course Description: The course will address the procedural rules and laws governing police interaction with a suspect or a citizen. Students will learn the rights and limitations on government action contained in the 4th, 5th, 6th, 8th, and 14th Amendments.

Credit Hours: 3.00

Prerequisites: CJ106

Corequisites: None

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CJ106 Criminal Law

College of Business and Criminal Justice Criminal Justice Department

Course Description: This course provides a foundation for understanding substantive criminal law. Topics explored include the general elements of criminal offenses, the parties to crimes, affirmative defenses, and the legal elements of inchoate offenses. Students will learn the legal elements of the following offenses: homicide; crimes against persons; crimes against property and habitation; crimes against public order, safety, and morality; and finally, crimes against the administration of justice.

Credit Hours: 3.00

Prerequisites: None

Corequisites: None

Programs offering this course

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