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Course Descriptions
CRIMINOLOGY
| CCJ 1010 |
3 hrs., 3 crs. |
| Introduction to Criminology |
| This course examines crime and criminals with a particular emphasis on what actions society can or should take regarding crime and criminals. Explains why and how crime occurs and how this knowledge can guide governmental and legislative policy development. Factors that contribute to crime, the social reactions to crime, and the policies presently in place to combine crime will be examined. The focus will be on crime theories and perspectives. |
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| CCJ 1020 |
3 hrs., 3 crs. |
| Introduction to Criminal Justice |
| This course provides students with a basic understanding of how the American criminal justice system functions. The American criminal justice system includes law enforcement agencies (police, sheriff, state law enforcement agents, FBI, CIA, DEA, ATF), the courts, and the corrections agencies (prisons and jails.) |
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| CCJ 1191 |
3 hrs., 3 crs. |
| Human Behavior in Criminal Justice |
| A consideration of human behavior and how it relates to the duties and responsibilities of the criminal justice practitioner. |
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| CCJ 2500 |
3 hrs., 3 crs. |
| Juvenile Justice |
| This course examines the public policy issues pertaining to juvenile delinquency and dependency. The parens patriae doctrine is examined in theory and in practice as the fundamental philosophical basis for evolution of the contemporary American juvenile justice system. Major topics explored include causes of delinquency, societal responses, and trends indicative of future directions in juvenile justice. |
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| CJC 2162 |
3 hrs., 3 crs. |
| Probation and Parole |
| This course focuses on the patterns and problems in sentencing offenders; the social investigation, treatment and counseling of offenders, including behavior modification; the release and processing of offenders, and efforts to reintegrate offenders into society. |
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| CJL2100 |
3 hrs., 3 crs. |
| Criminal Law |
| A study of substantive criminal law from the Model Penal Code, explaining the specific elements of major crimes, principles of criminal law, principles of criminal liability, defenses to criminal liability, uncompleted crimes, and parties to crimes. |
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| CJL 2130 |
3 hrs., 3 crs. |
| Evidence |
| This course provides an analysis and examination of the Federal Rules of Evidence (FRE). The FRE govern the admissibility of evidence at trial. Course material will cover examination of witnesses and trial procedures, testimonial evidence, documentary evidence, circumstantial evidence, opinion evidence, the best evidence rule, hearsay evidence and exceptions, presumptions, and judicial notice. |
CULINARY MANAGEMENT
| #FOS 2201 |
2 hrs., 2 crs. |
| Food Service Sanitation and Safety |
$9.00 lab fee |
| Designed to develop an understanding of the basic principles of sanitation and safety in order to maintain a safe and healthy environment for the consumer in the food industry. Includes the laws and regulations related to safety, fire, and sanitation and adherence to them in the food service operation. |
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| #FSS 1002 |
3 hrs., 3 crs. |
| Introduction to Hospitality |
| History of various cuisines and contributions of leading culinarians as well as a background of the food service industry. Study of various types of food service establishments and organizational structures within each type. Future trends of the food service industry. |
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| #FSS 1063C |
7 hrs., 3 crs. |
| Food Specialties: Baking |
$12.00 lab fee |
Prerequisite: Math placement test or minimum grade of "C" in MAT 0024.
Corequisite: FOS 2201.
Fundamentals of baking which involve preparation of yeast rolls, breads, pies, cakes, cookies, tarts, doughnuts, holiday specialties, and tortes. Proper use and care for equipment, sanitation and hygienic work habits, and conformation with health laws. |
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| #FSS 1105 |
2 hrs., 2 crs. |
| Food Purchasing |
| Principles of menu planning for various types of facilities and service as well as menu layout, selection and development, and pricing structures. Principles and practices concerned with the purchase and receipt of food, supplies, and equipment for various food service operations. |
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| #FSS 1202C |
7 hrs., 3 crs. |
| Basic Food Preparation |
$12.00 lab fee |
Corequisite: FOS 2201, FSS 2243C.
Familiarization with tools, equipment, and organization of classical kitchen. Study of basic food recipes. Special emphasis is given to the study of ingredients, cooking theories, terminology, equipment, technology, weights and measures, formulas, conversions, and procedures. |
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| #FSS 1248L |
4 hrs., 3 crs. |
| Food Specialties: Garde Manger I |
$21.00 lab fee |
Prerequisites: FSS 1202C, FOS 2201, FSS 1063C, FSS 2243C, test into ENC 1101.
Stresses basic garde manger principles as well as a thorough understanding of the functions and duties of the department as it relates and integrates into other kitchen operations. Specific focus on specialty work, including ice carving, buffet decorations, artistic centerpieces, and understanding of equipment and area planning. |
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| #FSS 1942 |
1 hr., 1 cr. |
| Culinary Externship |
Prerequisites: FSS 1202C, FOS 2201, FSS 1063C, FSS1002.
Coordinated work-study reinforcing the educational and professional growth of the student through parallel involvement in classroom studies and field experience. |
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| #FSS 2065L |
4 hrs., 2 crs. |
| Food Specialties: Pastry Specialization |
$12.00 lab fee |
Prerequisites: Math placement test or minimum grade of "C" in MAT 0024, FSS 1063C
Specialization in advanced procedures of pastries and desserts. An emphasis on decorative work and display pieces. A clear understanding of cake decoration, sugar cooking, pastillage, Pâté-a-Choux provided. |
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| #FSS 2224L |
8 hrs., 3 crs. |
| Advanced Food Preparation |
$12.00 lab fee |
Prerequisites: FSS 1202C, FSS 1063C, FSS 2243C FOS 2201.
Corequisite: HFT 2840C. Meal and service planning, including preparation of a complete menu for a service dining room to include appetizers, soup, salad, entrees, and vegetables. Production coordinated with dining room staff. Students will rotate and work the classical stations in the kitchen. |
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| #FSS 2240L |
7 hrs., 3 crs. |
| Food Specialties: Cuisines of the World |
$12.00 lab fee |
Prerequisites: FSS 1202C, FSS 1063C, FSS 2243C,
FOS 2201.
Corequisite: HFT 2264C.
Study and preparation of popular international cuisines. History studied along with actual preparation of many international recipes. Includes buffet and banquet kitchen procedures. |
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| #FSS 2243C |
4 hrs., 3 crs. |
| Meat Fabrication |
$12.00 lab fee |
Corequisite: FSS 1202C.
Student learns to fabricate the popular primal and sub-primal cuts of meat and poultry through lecture, demonstration, and hands-on experience. |
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| #FSS 2380 |
12 hrs., 3 crs. |
| Culinary Management Practicum I – Restaurant
Management |
$12.00 lab fee |
| Prerequisites: FSS 1202C, FOS 2201, FSS 1063C, FSS 2243C. Through extensive hands-on experience, students will acquire the skills necessary to plan and prepare various meals utilizing cost control methods. |
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| #FSS 2381 |
15 hrs., 3 crs. |
| Culinary Management Practicum II - Kitchen
Management |
$12.00 lab fee |
Prerequisites: FSS 1202C, FOS 2201, FSS 1063CFSS 2243C.
Through extensive hands-on experience, students will acquire the skills necessary to plan and prepare various meals utilizing cost control methods. |
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| #FSS 2382L |
55 hrs., 1 cr. |
| Practical Exam |
| Techniques and knowledge required for a career as a professional chef. Provides knowledge needed to demonstrate artistic and creative abilities in various culinary shows, recipe contests, and exhibitions. |
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| #HUN 1001 |
2 hrs., 2 crs. |
| Survey of Nutrition |
| Relates nutrition to the hospitality industry by way of menu planning, studying nutritional deficiencies diseases, retention of nutrients, and the basic principles for today's society. |
DANCE
| DAA 1100 |
2 hrs., 1 cr. |
| Beginning Modern Dance |
| An introduction to the fundamentals of modern dance techniques, including the creative use of design, balance, movement and rhythm. |
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| DAA 1200 |
2 hrs., 1 cr. |
| Beginning Ballet |
| Beginning study, exercises, techniques, and terminology of ballet as an art form. |
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| DAA 1500 |
2 hrs., 1 cr. |
| Beginning Jazz Dance |
| A study of the basic movements of jazz dance, including basic dance routines in the modern jazz and musical theatre styles. |
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| DAA 1520 |
2 hrs., 1 cr. |
| Beginning Tap |
| Practical study of the fundamentals of tap dance as an art form, including technique, terminology, rhythm, styles, and history. |
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| DAA 1680 |
2 hrs., 1 cr. |
| Dance Ensemble |
By audition or permission of instructor only.
A course designed to prepare GCCC Dance Ensemble dance routines and to rehearse these routines for performance and competition. (May be repeated up to 3times for credit.) |
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| DAA 2540 |
2 hrs., 1 cr. |
| Dance Techniques for the Theatre |
| A practical study of the fundamental dance forms used in the theatre. The course is structured for the pre-theatre major but is open to all students. Basic ballet, jazz, and tap techniques and vocabularies are taught with an emphasis on dance technique, performance, and auditioning techniques. |
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