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Biology |
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BIOL 2310 - Microbiology
Credits: 3
[Previously offered as: BIOL 221] An introduction to the basic principles of microbiology, microbial pathogenesis, host defenses, and infectious diseases. The course will emphasize concepts related to the structure and function of microorganisms, including their mechanisms of metabolism and growth. Host-parasite interactions will also be emphasized, including mechanisms of microbial pathogenesis and mechanisms of host defenses against infectious diseases.
Prerequisite(s): BIOL 1140 and BIOL 1140L or BIOL 2110 and BIOL 2110L and CHEM 1120 and CHEM 1120L or CHEM 1215 and CHEM 1215L and BIOL 2210 and BIOL 2210L .
Corequisite(s): BIOL 2310L .
Offered: Fall and Spring.
NMGEC: Area III: Science.
Three lecture hours.
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BIOL 2310L - Microbiology Lab
Credits: 1
[Previously offered as: BIOL 221L] Emphasizes both theory and hands-on application of techniques used in a microbiology laboratory for the growth and identification of bacterial species. Students learn microscopy skills and staining techniques for the observation of bacteria. Students also learn aseptic techniques used for isolation of bacteria, inoculation of cultures, and interpretation of selective and differential growth media for identification of bacterial species.
Prerequisite(s): BIOL 1140 and BIOL 1140L or BIOL 2110 and BIOL 2110L and CHEM 1120 and CHEM 1120L or CHEM 1215 and CHEM 1215L and BIOL 2210 and BIOL 2210L .
Corequisite(s): BIOL 2310 .
Offered: Summer, Fall and Spring.
NMCCNS: Area III: Science.
Three lab hours.
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BIOL 2410 - Principles of Biology: Genetics
Credits: 3
[Previously offered as: BIOL 202] Introduces the fundamental principles of heredity; DNA structure and replication; the processes of transcription, translation, and regulation of gene expression; and structural, functional, and comparative genomics. The course covers the application of major genetic concepts, principles, and techniques to understand and solve biological questions. ENGL 1110 may be taken concurrently with permission, 505-428-1757.
Prerequisite(s): BIOL 2110 and BIOL 2110L and CHEM 1120 and CHEM 1120L or CHEM 1215 and CHEM 1215L and ENGL 1110 .
Corequisite(s): BIOL 2410L .
Offered: Spring.
NMGEC: Area III: Science.
Three lecture hours.
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BIOL 2410L - Principles of Biology: Genetics Laboratory
Credits: 1
[Previously offered as: BIOL 202L] Introduces the fundamental principles of heredity and uses the scientific method to understand and solve genetic questions in the laboratory. Emphasis is placed on transmission genetics, molecular genetics, genomics, and biotechnology, with work focused on discussion and problem-solving activities. Students must engage with primary literature (e.g., written paper or annotated bibliography). Students must give oral presentations. Wet lab work is not required.
Prerequisite(s): BIOL 2110 and BIOL 2110L and CHEM 1120 and CHEM 1120L or CHEM 1215 and CHEM 1215L .
Corequisite(s): BIOL 2410 .
Offered: Spring.
NMGEC: Area III: Science.
Two lab hours.
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Building Construction |
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BLDG 111 - Construction Industry Workplace Health and Safety
Credits: 3
This course follows the approved Occupational Safety and Health Administration (OSHA) curriculum for the 30-hour Outreach Training Program for Construction Industry Safety and Health. Topics include: an introduction to OSHA, hazard identification and control for the OSHA Focus four hazards (Falls, Electrocution, Struck-by and Caught-in), PPE, health hazards, stairways and ladders, and other applicable construction standards. Individuals complete the course and successfully achieve a passing score the OSHA 30-hr exam will be issued OSHA 30-hr cards.
Offered: Summer, Fall and Spring.
Three lecture hours.
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BLDG 112 - Introduction to Construction Skills and Safety
Credits: 2
An introduction to common trades practices with a focus on basic safety and construction-related topics. The course provides an overview of construction math, typical hand and power tools and their application, construction drawings, basic communication and employability skills, and handling a variety of materials and equipment. Upon successful completion, students can earn their OSHA 10 card.
Offered: Occasionally.
Two lecture hours.
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BLDG 112L - Introduction to Construction Skills and Safety Lab
Credits: 2
An applied introduction to safety and construction skills studied in BLDG 112. Students develop proficiency in a range of basic safety and construction tasks, using industry-standard tools and methods, including the use of personal protective equipment (PPE), safe performance of basic construction tasks, and the use and maintenance of hand and power tools. Emphasis throughout the course is on safety practices that comply with OSHA 10 guidelines. May be taken concurrently with safety credentials and prior experience with permission.
Prerequisite(s): BLDG 112 .
Offered: Occasionally.
Four lab hours.
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BLDG 113 - Introduction to Green Building
Credits: 3
This course will provide students with an overview of the history, development and environmental issues relating to the emergence of the Green Building sector of the construction industry. It will also provide students with a basic understanding of Green Building considerations such as: site planning, energy generation and efficiency, material selection, building envelope, waste management and water conservation and management and how they affect a construction project.
Offered: Fall.
Three lecture hours.
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BLDG 114 - Construction Methods and Materials I
Credits: 3
Introduction to construction materials, methods, and their applications. Students are introduced to the fundamentals of construction math, blueprints, building specifications, optical leveling equipment, hand tools, portable power tools, and stationary power tools, in a sequence of learning activities designed for students to acquire entry-level skills and knowledge of the construction industry.
Prerequisite(s): BLDG 111 .
Offered: Occasionally.
Three lecture hours.
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BLDG 115 - Trades Mathematics
Credits: 3
Applied numeracy skills required for the trades industry. This course includes the practical application of measurement and calculation, trade industry formulas, drawings, scheduling, budgeting and accounting, and data analysis.
Offered: Occasionally.
Two lecture hours, two lab hours.
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BLDG 116 - Applied Construction I
Credits: 4
An applied course in foundation, footing, and stem-wall construction. Other topics include cutting and assembly of structural material for floor, wall, and roof systems in accordance with the International Building Code (IBC).
Prerequisite(s): BLDG 111 .
Offered: Occasionally.
One lecture hour, six lab hours.
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BLDG 118 - Construction Methods and Materials II
Credits: 4
A study of trade practices for the installation of exterior wall and roof finishes as well as windows and exterior doors in accordance with the International Building Code (IBC). Students learn about insulation, drywall, taping and texturing, as well as other interior finish work. Offered: Summer, Fall and Spring. Four lecture hours.
Prerequisite(s): BLDG 111 .
Offered: Occasionally.
Three lecture hours.
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BLDG 121 - Applied Construction II
Credits: 4
An applied course in the installation of exterior wall and roof finishes, windows, and doors in accordance with the International Building Code (IBC). Students also practice insulation techniques, drywall installation, taping and texture of drywall, trim work, and other finish work in a safety-focused environment.
Prerequisite(s): BLDG 111 .
Offered: Occasionally.
One lecture hour, six lab hours.
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BLDG 122 - Building Systems II
Credits: 3
Focuses on building systems, subsystems and components and how they are assembled and protected using both hand-drafting and conventional methods. Types, properties and qualities of various building systems and materials are examined, including steel and reinforced-concrete structural systems, roofing, glazing and nonresidential finish systems.
Prerequisite(s): BLDG 112 .
Offered: Occasionally.
Two lecture hours, two lab hours.
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BLDG 125 - Concrete Finishing I
Credits: 6
Includes methods, procedures and terms used in concrete finishing. Students identify methods to prepare, place, apply finishes and learn the different curing and protecting methods of concrete. Properties of chemical and mineral mixtures, tools, equipment and troubleshooting of concrete is also covered, while following the American Concrete Institute (ACI), International Building Code (IBC) and OSHA guidelines, procedures and regulation.
Prerequisite(s): BLDG 111 and BLDG 112 .
Offered: Fall.
Six lecture hours.
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BLDG 201 - Construction Methods and Materials III
Credits: 3
An advanced class in the establishment of footings, slabs, stem walls, vertical and horizontal framework, tilt-up wall systems, and the reinforcement of concrete.
Prerequisite(s): BLDG 111 .
Offered: Occasionally.
Three lecture hours.
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BLDG 203 - Applied Construction III
Credits: 4
An advanced class in the performance of safety inspections on equipment and procedures in rigging operations. Students evaluate the establishment of footings, slabs, stem walls, vertical and horizontal formwork, and tilt-up wall systems, and study the properties and reinforcing of concrete to International Building Code (IBC) standards.
Prerequisite(s): BLDG 112 .
Offered: Occasionally.
One lecture hour, six lab hours.
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BLDG 212 - Construction Management I
Credits: 3
An introduction to residential building construction-site observation, quantity surveying, cost analysis, subcontractor and material prices solicitation and summary and tabulation for a total bid price.
Offered: Fall.
Three lecture hours.
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BLDG 226 - Concrete Finishing Applications
Credits: 4
Presents construction and finishing techniques used in horizontal concrete floor systems. Students form, place and finish concrete for industrial and superflat floors to include surface treatments and quality control procedures for sampling and testing of concrete mixes. Course covers requirements for making repairs to concrete based on specific problems while following ACI (American Concrete Institute), IBC (International Building Code) and OSHA guidelines, procedures and regulations.
Prerequisite(s): BLDG 111 and BLDG 112 and BLDG 125 .
Corequisite(s): BLDG 225 .
Offered: Spring.
One lecture hour, six lab hours.
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BLDG 228 - Concrete Finishing II
Credits: 6
Covers methods and techniques used in estimating material quantities for concrete construction through the use of plans and drawings in order to make math calculations. Students identify methods to prepare, to place, apply architectural finishes, industrial floors, superflat floors and learn the different curing and protecting methods of concrete. Students learn typical components and mixtures and their affects to concrete mix design and select the right tool for the right application. The student also understands the basics of rub and patch while following ACI (American Concrete Institute), IBC (International Building Code) and OSHA guidelines, procedures and regulations.
Prerequisite(s): BLDG 111 and BLDG 112 and BLDG 225 .
Corequisite(s): BLDG 226 .
Offered: Spring.
Six lecture hours.
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BLDG 260 - Construction Methods and Materials IV
Credits: 6
This course the principles, equipment and methods used to perform differential leveling and hte lay-out responsibilities of surveyors, field engineers and carpenters in site preparation. Students are introduced to advanced roof, wall, and stair systems. In preparation for possible advancement into supervisory roles in their careers, students are also introduced to and instructed in management skills and techniques.
Prerequisite(s): BLDG 111 and BLDG 112 and BLDG 201 and BLDG 203 .
Offered: Fall.
Six lecture hours.
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BLDG 261 - Applied Construction Methods IV
Credits: 4
Applications used to perform differential leveling and the lay-out responsibilities of surveyors, field engineers and carpenters in site preparation. Students prepare and install advanced roof, wall and stair systems in accordance with IRC (International Residential Code) and IBC (International Building Code). In preparation for possible job advancement into supervisory roles in their careers students illustrate how to control the main resources of a job: materials, tools, equipment and labor costs. Students are introduced to and instructed in management skills and techniques. Students also perform estimating, planning and scheduling and resource and cost controls methods using industry standards.
Prerequisite(s): BLDG 111 and BLDG 112 .
Corequisite(s): BLDG 260 .
Offered: Fall.
One lecture hour. six lab hours.
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Business Administration |
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BSAD 298 - Business Administration Internship
Credits: 1-3
Provides students with applied experience in the field of business administration. Students must have completed a significant portion of core requirements to be eligible for this course. May be taken for up to 1-3 lecture credit hours.
May be taken for up to 1-3 credit hours. Permission required.
Prerequisite(s): ENGL 1110 and BCIS 1110 .
Offered: Summer, Fall and Spring.
One-three lecture hours.
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BUSA 1110 - Introduction to Business
Credits: 3
[Previously offered as: BSAD 111]
Fundamental concepts and terminology of business including areas such as management, marketing, accounting, economics, personnel, and finance; and the global environment in which they operate.
Offered: Summer, Fall and Spring.
Three lecture hours.
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BUSA 2460 - Business Ethics
Credits: 3
[Previously offered as: BSAD 270] Examines the underlying dimensions of ethics in business, investigating ethics in relationship to the organization and its culture, stakeholders and society. This course explores ethical issues from a historical perspective, analyzing actual events through the lens of ethical business decision-making, including legal/political, sociocultural, economic and environmental considerations.
Offered: Summer, Fall and Spring.
Three lecture hours.
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Business Computer |
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BCIS 1110 - Fundamentals of Information Literacy
Credits: 3
[Previously offered as: OFTC 111] Examination of information systems and their impact on commerce, education, and personal activities. Students explore how to utilize productivity tools for communications, data analysis, information management and decision-making.
Offered: Summer, Fall and Spring.
Three lecture hours.
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Business Finance |
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BFIN 2110 - Introduction to Finance
Credits: 3
[Previously offered as: BSAD 245] Introduces tools and techniques of financial management. Includes time value of money; financial planning, diversification and risk; debt and equity investment decision; and financial statement analysis.
Prerequisite(s): ACCT 2110 or ACCT 2115.
Offered: Fall and Spring.
Three lecture hours.
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Business Law |
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BLAW 2110 - Business Law I
Credits: 3
[Previously offered as: BSAD 232] Survey of the legal environment of business and common legal principles including: the sources of law, dispute resolution and the U.S. court systems, administrative law, tort law, contract law, agency and employment law, business structure and governance, ethics and corporate social responsibility. Explores sources of liability and presents strategies to minimize legal risk.
Offered: Fall and Spring.
Three lecture hours.
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Ceramics |
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ARTS 1311L - Ceramic Surface and Form
Credits: 3
[Previously offered as: CLAY 136L] Focus on the process of formulating and applying color on ceramic forms. Engobers, sintered engtobes, underglazes, slips, stains, terra sigilattas, and glazes will be explored. Pattern, monochrome, polychrome, abstract application, and other approaches to ceramic painting on a three dimensional form will also be introduced.
May be taken twice for degree or certificate credit.
Prerequisite(s): ARTS 1330 .
Offered: Occasionally.
Six lab hours.
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ARTS 1314L - Indigenous Pottery
Credits: 3
Study of Indigenous Pottery in the American Southwest. This course presents an archaeological anthropology study of traditional pottery making from New Mexico, Arizona and Mexico. The study and making of Indigenous pottery includes those of the Anasazi, Sinagua, Patayan and Hohokam Indigenous cultures. Using a road map, students are assigned to an area of pottery making that originates from a specific archaeological site. This research is used to create site/specific pottery. Hands on pottery making methods include coil building and old style surface polishing of functional forms and small sculptures. The contrast between ceremonial as opposed to decorative pottery is discussed.
Offered: Occasionally.
Six lab hours.
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ARTS 1315L - Ceramics: Wheel Throwing
Credits: 3
[Previously offered as: CLAY 129L] An introduction to the fundamental principles of throwing clay forms on a ceramics wheel. The course emphasizes functional as well as sculptural aesthetics associated with the wheel.
May be taken twice for degree or certificate credit.
Offered: Occasionally.
Six lab hours.
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ARTS 1320 - Ceramics I
Credits: 3
An introduction to the medium of clay incorporating hand building and wheel throwing to introduce the student to both the sculptural and utilitarian uses of clay. The student is introduced to a variety of glazing and firing techniques.
May be repeated for degree or certificate credit
Offered: Occasionally.
Four lab hours.
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ARTS 1330 - Clay Hand-Building I
Credits: 3
[Previously offered as: CLAY 128L] An introduction to the aesthetic qualities of ceramics and the material properties of clay via the learning of traditional hand building techniques and a variety of methods of applying finish and color.
May be taken twice for degree or certificate credit.
Offered: Occasionally.
NMGEC: Area VI: Creative and Fine Arts.
Six lab hours.
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ARTS 1340 - Functional Ceramics I
Credits: 3
[Previously offered as: CLAY 127L] Introductory course exploring the fun and useful process of making decorative, functional, hand-built ceramics. Students are introduced to a variety of hand-building techniques and design aesthetics. These techniques and designs are applied to the making of functional ware, producing elegant, fun and useful objects. Students develop a deeper aesthetic understanding of how to design and make decorative, functional objects in clay.
May be taken twice for degree or certificate credit.
Offered: Occasionally.
Six lab hours.
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ARTS 2311L - Extreme Pottery
Credits: 3
[Previously offered as: CLAY 211L]: Advanced use of the potter’s wheel and hand-building methods to expand vessel and sculptural forms beyond what would be considered traditional and conventional. The course emphasizes the exploration of contemporary form and color with works in clay.
May be taken twice for degree or certificate credit.
Prerequisite(s): ARTS 1315L or ARTS 1330 .
Offered: Occasionally.
Six lab hours.
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ARTS 2312L - Ceramics: Glaze Formulation
Credits: 3
[Previously offered as: CLAY 220L] Provides the ceramic artist with the skills needed to understand, develop and control the glazes used in the ceramic process. Materials, mixing, testing methods and basic formula comparisons will be covered.
May be taken twice for degree or certificate credit.
Prerequisite(s): ARTS 1330 or ARTS 1315L .
Offered: Occasionally.
Six lab hours.
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ARTS 2313L - Ceramics: Integrative Projects
Credits: 3
[Previously offered as: CLAY 280L] Skill development in preparation for application to an undergraduate university program or for commercial practice in the field of ceramics. Students are taught how to create a coherent body of work, stay consistent within an established concept, and develop the ability to speak and write articulately within the medium of ceramic art. Students are guided in identifying their special areas of skill and competency through the process of critical self-evaluation.
May be taken twice for degree or certificate credit.
Prerequisite(s): ARTS 1330L or ARTS 1315L .
Offered: Occasionally.
Six lab hours.
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ARTS 2315L - Ceramics: Wheel Throwing II
Credits: 3
[Previously offered as: CLAY 216L] Intermediate level course that offers a study of current approaches to the potter’s wheel as a tool for creating functional and sculptural forms. The foundation of this course is a series of sequential projects designed to increase a student’s skill level on the wheel. Functional as well as sculptural concepts will be investigated. An introduction to clay bodies and glazes augments the disciplined throwing abilities of students who already have a strong foundation in wheel-throwing basics.
May be taken twice for degree or certificate credit.
Prerequisite(s): ARTS 1315L .
Offered: Occasionally.
Six lab hours.
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ARTS 2322 - Clay Hand-Building II
Credits: 3
[Previously offered as CLAY 214L] Intermediate-level ceramic sculpture course offering further study into the various hand-building techniques for executing clay sculpture on a medium to large scale. Class assignments are theme-specific, emphasizing sequential development of a particular sculptural concept. Colorings offered as possibilities for surface treatment include slips, engobes, terra sigilattas and glazes. Firing ranges, clay bodies and techniques to fire a clay sculpture are discussed.
May be taken twice for degree or certificate credit.
Prerequisite(s): ARTS 1330 .
Offered: Occasionally.
Six lab hours.
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ARTS 2345L - Ceramics: Advanced Wheel Throwing
Credits: 3
[Previously offered as: CLAY 226L] Advanced study of historical and contemporary approaches to the potter’s wheel as a tool for creating functional vessels, non-functional vessels and sculptural forms. The focus of the class is large-scale and altered throwing techniques and the utilization of thrown parts in the construction of hand-built forms, as well as traditional production methods. Glaze, slip and other surface applications are researched and incorporated in order to create a successful surface/form design.
May be taken twice for degree or certificate credit.
Prerequisite(s): ARTS 2315L .
Offered: Occasionally.
Six lab hours.
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Chemistry |
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CHEM 1120 - Introduction to Chemistry
Credits: 3
[Previously offered as: CHEM 111] This course covers qualitative and quantitative areas of non-organic general chemistry for nonscience majors and some health professions. Students will learn and apply principles pertaining, but not limited to, atomic and molecular structure, the periodic table, acids and bases, mass relationships, and solutions. ENGL 1110 may be taken concurrently with permission, 505-428-1757.
Prerequisite(s): MATH 1105 and ENGL 1110 .
Corequisite(s): CHEM 1120L .
Offered: Summer, Fall and Spring.
NMGEC: Area III: Science.
Three lecture hours.
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CHEM 1120L - Introduction to Chemistry Lab
Credits: 1
[Previously offered as: CHEM 111L] A laboratory course designed to complement the theory and concepts presented in the Introduction to Chemistry lecture component. Introduction to Chemistry Laboratory introduces students to techniques for obtaining and analyzing experimental observations pertaining to chemistry using diverse methods and equipment.
Corequisite(s): CHEM 1120 .
Offered: Summer, Fall and Spring.
NMGEC: Area III: Science.
Three lab hours.
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CHEM 1215 - General Chemistry I for STEM Majors
Credits: 3
[Previously offered as: CHEM 121] An introduction to General Chemistry for students enrolled in science, engineering, and certain pre-professional programs. Students are introduced to several fundamental concepts, including mole, concentration, heat, atomic and molecular structure, periodicity, bonding, physical states, stoichiometry, and reactions.
Prerequisite(s): MATH 1220 .
Corequisite(s): CHEM 1215L .
Offered: Summer, Fall and Spring.
NMGEC: Area III: Science.
Three lecture hours.
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CHEM 1215L - General Chemistry I Laboratory for STEM Majors
Credits: 1
[Previously offered as: CHEM 121L] The first-semester laboratory course designed to complement the theory and concepts presented in General Chemistry I lecture. The laboratory component introduces students to techniques for obtaining and analyzing experimental observations pertaining to chemistry using diverse methods and equipment.
Corequisite(s): CHEM 1215 .
Offered: Fall and Spring.
NMGEC: Area III: Science.
Three lab hours.
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CHEM 1225 - General Chemistry II for STEM Majors
Credits: 3
[Previously offered as: CHEM 122] Serves as a continuation of general chemistry principles for students enrolled in science, engineering, and certain pre-professional programs. The course includes, but is not limited to a theoretical and quantitative coverage of solutions and their properties, kinetics, chemical equilibrium, acids and bases, entropy and free energy, electrochemistry, and nuclear chemistry. Additional topics may include (as time permits) organic, polymer, atmospheric, and biochemistry.
Prerequisite(s): CHEM 1215 .
Corequisite(s): CHEM 1225L .
Offered: Fall and Spring.
NMGEC: Area III: Science.
Three lecture hours.
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CHEM 1225L - General Chemistry II Laboratory for STEM Majors
Credits: 1
[Previously offered as: CHEM 122L] The second of a two-semester sequence of laboratory courses designed to complement the theory and concepts presented in General Chemistry II lecture. The laboratory component introduces students to techniques for obtaining and analyzing experimental observations pertaining to chemistry using diverse methods and equipment.
Corequisite(s): CHEM 1225 .
Offered: Fall and Spring.
NMGEC: Area III: Science.
Two lab hours.
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CHEM 2120 - Integrated Organic and Biochemistry
Credits: 4
[Previously offered as: CHEM 212] A one-semester introduction to organic chemistry and biochemistry designed for students in health and environmental occupations. The course surveys organic compounds in terms of structure, physical, and chemical properties, followed by coverage of the chemistry of specific classes of organic compounds in the biological environment. Students apply course concepts to everyday organic and biological chemistry problems in preparation for careers in health and environmental fields.
Prerequisite(s): CHEM 1120 or CHEM 1215 .
Corequisite(s): CHEM 2120L .
Offered: Fall and Spring.
Four lecture hours.
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CHEM 2120L - Integrated Organic & Biochemistry I Lab
Credits: 1
[Previously offered as: CHEM 212L] Hands-on lab to supplement the lecture material; covers hydrocarbons, alcohols, aldehydes & ketones, carboxylic acids, carbohydrates, proteins and enzymes.
Corequisite(s): CHEM 2120 .
Offered: Fall and Spring.
Three lab hours.
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Communication |
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COMM 1130 - Public Speaking
Credits: 3
[Previously offered as: SPCH 111] An introduction to the theory and fundamental principles of public speaking, emphasizing audience analysis, reasoning, the use of evidence, and effective delivery. Students will study principles of communication theory and rhetoric and apply them in the analysis, preparation and presentation of speeches, including informative, persuasive, and impromptu speeches.
Offered: Summer, Fall and Spring.
NMGEC: Area I: Communications.
Three lecture hours.
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COMM 2120 - Interpersonal Communication
Credits: 3
[Previously offered as: SPCH 220] An introduction to the study of interpersonal communication. Students will examine the application of interpersonal communication in personal and professional relationships.
Offered: Fall and Spring.
NMGEC: Area I: Communications.
Three lecture hours.
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COMM 2140 - Small Group Communication
Credits: 3
[Previously offered as: SPCH 225] Explores the principles and practices of effective participation in small groups with emphasis on critical thinking, problem solving, organizational skills, role theory, conflict resolution, and creative decision-making methods. This course combines a theoretical foundation with practical application to help students better understand the dynamics of group communication in both professional and social contexts.
Offered: Fall and Spring.
NMGEC: Area I: Communications.
Three lecture hours.
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Community Health Services |
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CHSS 2510 - Service Learning
Credits: 1
[Previously offered as: SERV 190]
As an add-on to an anchor course, students have the opportunity to earn college credit through a structured service-learning experience. This course combines community service and classroom instruction with a focus on critical, reflective thinking as well as personal and civic responsibility. Students will engage with community partners in a way that is mutually beneficial, enhancing the learning experience of the students and addressing identified needs in the community. Students complete a project in a non-profit, school, or government agency. To enroll in a particular section of this course, students must be enrolled in the anchor course that corresponds to that section.
Permission required.
Offered: Fall and Spring.
One lecture hour.
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Controlled Environment Agriculture |
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GRHS 121 - Greenhouse Design and Operation
Credits: 3
Controlled environment agriculture for commercial agricultural production and hobby-scale greenhouses. This includes fundamental aspects of greenhouse designs and styles, climate control systems, heating, cooling, ventilation, environmental considerations, energy consumption, lighting, and economic viability. Participants gain a thorough understanding of greenhouse systems and how to determine greenhouse viability and energy consumption.
Offered: Fall and Spring.
Two lecture hours, two lab hours.
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GRHS 123 - Introduction to Soilless Production Systems
Credits: 4
An introduction to growing plants without soil. This includes an in-depth look at different types of systems, hydroponic and aquaponic, for growing various crops in recirculating and drain to waste systems. Students gain an understanding of how these systems operate, and hands-on practical experience growing plants using multiple systems. Topics include the lineage of hydroponics and aquaponics, from the early history to the current state of each industry, water quality, nutrient dynamics, light requirements, and appropriate plant variety for system types. At the conclusion of this course, students will be able to design a variety of production systems for specific agricultural crops.
Offered: Fall and Spring.
Three lecture hours, two lab hours.
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GRHS 125 - Hydroponic Plant Growth
Credits: 3
Fundamental principals of hydroponic plant growth. This course covers cellular/ molecular biology as applicable to plant growth, plant physiology, nutrient requirements and biochemical nutrient uptake activities. Soil components, properties, microbiology and nutrient dynamics in soil systems are studied to understand hydroponic plant growth and production. Other topics include water quality parameters such as pH and electrical conductivity (EC) and their relationship to nutrient availability. At the conclusion of this course, students will be able to create custom nutrient solutions from mineral salts, and have practical experience growing hydroponic plants.
Offered: Fall and Spring.
Two lecture hours, two lab hours.
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GRHS 127 - Hydroponic Crop Production
Credits: 4
Growing hydroponic vegetables and herbs. Students apply knowledge and skills from the introductory study of hydroponic systems and plants to grow hydroponic vegetables and herbs. Topics include plant propagation, plant specific requirements, integrated pest management (IPM), identifying nutrient deficiencies and toxicities, organic hydroponics and nutrient and compost teas, and product marketability.
Prerequisite(s): GRHS 123 and GRHS 125 .
Offered: Fall and Spring.
Two lecture hours, four lab hours.
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GRHS 132L - Introduction to CEA Operational Procedures
Credits: 1
An experiential course providing opportunities for hands-on repetition necessary to master tasks common to hydroponic and aquaponic production in a Controlled Environment Agriculture (CEA) facility. These tasks include water quality testing, seeding, transplanting, scouting for pests, nutrient issues on crops, and the general maintenance and upkeep of equipment. May be taken twice for degree or certificate credit.
May be taken twice for degree or certificate credit. Permission required.
Graded: Pass/Fail.
Offered: Summer, Fall and Spring.
Two lab hours.
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GRHS 157 - Food Safety for Agriculture Producers
Credits: 2
An in-depth study of the food safety challenges agriculture producers encounter in both soil and soil-less commercial growing environments, whether outdoors or in controlled environments. Along with an overview of regulations and practices that apply to safe food production, harvesting, and post-harvest handling, the particular focus is on risk assessments in various growing environments and the methods used to mitigate, avoid, or control risk. Working in small teams, students develop a food safety plan for the production activities of the CEA program following Federal Good Agriculture Practices (GAP) guidelines.
Offered: Occasionally.
One Lecture hour, two lab hours.
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GRHS 221 - Aquaponics
Credits: 4
Growing aquaponic vegetables and herbs using this sustainable, water efficient method. Students learn about the integration of hydroponic plant production with aquaculture (fish farming). Aquaponic systems support symbiotic relationships using effluent from fish to grow plants with the key link between these processes being microbial activity. Students gain experience with integrated multi-trophic aquaculture (IMTA) production systems. Students learn the nitrogen cycle and its key components, monitor water quality and nutrient dynamics, diagnose and treat diseases, and explore the economics of integrated systems.
Prerequisite(s): GRHS 123 and GRHS 125 .
Offered: Fall and Spring.
Two lecture hours, four lab hours.
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GRHS 223 - Microgreen and Fodder Production
Credits: 2
Experience and instruction in controlled-environment production of microgreens and fodder for human and livestock nutrition. Students experiment with growing various seeds, using industry-standard methodology, to produce highly nutritious products while using very little water or fertilizers. Students gain experience in all stages of the growing process, from seed to post-harvest, learn to identify challenges such as mold, fungus, and poor seed quality, and design a growing plan for maximizing yields. In the hands-on portion of this class, students produce their own microgreen and fodder products.
Offered: Summer and Fall.
One lecture hour, two lab hours.
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GRHS 298 - Greenhouse Internship
Credits: 1-4
An opportunity to continue into advanced hydroponic and aquaponic techniques. This allows students to custom tailor the experience based upon individual goals through research projects and experimentation, assisting with lab experiments, and daily greenhouse operations.
Graded: Pass/Fail.
Offered: Summer, Fall and Spring.
One-four lecture hours.
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Criminal Justice |
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CJUS 1110 - Introduction to Criminal Justice
Credits: 3
[Previously offered as: CRJS 111]
Provides an overall exploration of the historical development and structure of the United States criminal justice system, with emphasis on how the varied components of the justice system intertwine to protect and preserve individual rights. The course covers critical analysis of criminal justice processes and the ethical, legal, and political factors affecting the exercise of discretion by criminal justice professionals.
Offered: Occasionally.
Three lecture hours.
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CJUS 1120 - Criminal Law
Credits: 3
[Previously offered as CRJS 203]
Basic principles of substantive criminal law. This course covers elements of crimes against persons, property, public order, public morality, defenses to crimes, and parties to crime.
Offered: Fall.
Three lecture hours.
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CJUS 1130 - Forensic Science I
Credits: 4
[Previously offered as: CRJS 135] An application of science in criminal investigations. This includes the techniques, limitations, and significance of crime laboratory analysis, with emphasis on physical evidence and how it relates to the crime solving process. Proper techniques in collection and preservation of evidence will be covered.
Offered: Fall.
Four lecture hours.
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CJUS 1143 - CRJS Report Writing
Credits: 3
[Previously offered as: CRJS 121]
Fundamentals of writing concise and accurate police, corrections, security and pre-sentence reports; including writing and use of forms. This implies written communication that implements proven methods, current techniques, proper mechanics and processes necessary for quality report writing.
Prerequisite(s): CRJS 1110.
Offered: Occasionally.
Three lecture hours.
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CJUS 1180 - Introduction to Cybercrime
Credits: 3
[Previously offered as: CRJS 133]
An examination of the nature and scope of cybercrime. Students study major theories and explore
strategies necessary to deal with common types of fraudulent schemes, as well as laws that have been enacted for computer crime. Causes, victimization, legal issues, control strategies, and societal costs regarding the “computer-crime” problem will also be explored and evaluated. The course encourages analytical thinking and reasoning about computer crime topics and relevant legal issues so that students can identify, analyze, and solve problems in the continually emerging cybercrime and cyberlaw issues and trends.
Offered: Occasionally.
Three lecture hours.
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CJUS 1190 - Introduction to Protective Services
Credits: 3
[Previously offered as: CRJS 113]
A survey in concepts, principles, leadership, and practices of local law enforcement. The course is
designed to prepare students for entry into local protective services and examines the structure,
purpose, scope of authority, and jurisdictions of local law enforcement agencies. Students learn how protective services interact with local communities and agencies in local, state, tribal, and federal venues. ln addition, the course reviews candidate characteristics, qualifications, and requirements for career opportunities in the protective services arena. A local background check is required. Students must be 18 years of age at the start of course.
Permission required.
Offered: Occasionally.
Three lecture hours.
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CJUS 1340 - Courtroom Survival for Law Enforcement
Credits: 3
[Previously offered as: CRJS 120] Preparation for effective court appearances. Students learn techniques necessary for expert, effective testimony and the techniques used to attack and discredit police officers on the witness stand. Mock trial practice provides students with experience in methods for presenting a court case, methods used by both defense and prosecuting attorneys and an understanding of why defense attorneys ask the questions they do.
Prerequisite(s): CJUS 1110 or permission.
Offered: Occasionally.
Three lecture hours.
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CJUS 1360 - Foundations of Professional Investigation
Credits: 3
[Previously offered as: CRJS 115]
An introduction to the investigative profession, including how professional investigators assist
attorneys, businesses, and the public with a variety of cases. Students study the Investigative process and conduct, the skills and traits required of professional investigators as well as the methodology that investigators use in both civil and criminal cases.
Offered: Occasionally.
Three lecture hours.
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CJUS 1525 - Crime Scene Investigation I
Credits: 3
[Previously offered as: CRJS 119]
This course introduces criminal investigations within the various local, state, and federal law
enforcement agencies. Emphasis is given to the theory, techniques, aids, technology, collection, and preservation procedures which insure the evidentiary integrity. Courtroom evidentiary procedures and techniques will be introduced.
Offered: Occasionally.
Three lecture hours.
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CJUS 2110 - Professional Responsibility in Criminal Justice
Credits: 3
[Previously offered as: CRJS 201] Application of various ethical systems to decision making in criminal justice professions. This includes discussion of misconduct by criminal justice professionals and strategies to prevent misconduct. Well known philosophers are discussed and incorporated into the course material.
Offered: Occasionally.
Three lecture hours.
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CJUS 2140 - Criminal Investigation
Credits: 3
[Previously offered as: CRJS 119 and CRJS 231]
Introduces criminal investigations within the various local, state, and federal law enforcement agencies. Emphasis is given to the theory, techniques, aids, technology, collection, and preservation procedures which insure the evidentiary integrity. Courtroom evidentiary procedures and techniques are introduced.
Offered: Occasionally.
Three lecture hours.
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CJUS 2150 - Corrections System
Credits: 3
[Previously offered as: CRJS 223]
Introduces the corrections system in the United States. This course includes the processing of an offender in the system and the responsibilities and duties of correctional professionals. The course covers the historical development, theory, and practice, as well as the institutional and community-based alternatives available in the corrections process.
Offered: Spring.
Three lecture hours.
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CJUS 2153 - Community-Based Corrections
Credits: 3
[Previously offered as: CRJS 209]
A detailed analysis of community-based corrections. The philosophical basis of community
corrections will be explored in the context of diversion, pretrial release programs, probation, parole,
intermediate sanctions, alternative sanctions, mental health and substance abuse treatment in both
the juvenile and adult systems.
Offered: Occasionally.
Three lecture hours.
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CJUS 2230 - Introduction to Death Investigation
Credits: 3
[Previously offered as: CRJS 251] This course covers the principles of the medicolegal system in handling the investigation of the cause, manner and mechanism of death. It includes the determination of time of death, documentation of injuries, identification of the deceased, the deduction of how injuries occurred and the collection of evidence.
Prerequisite(s): CJUS 1110 .
Offered: Fall.
Three lecture hours.
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CJUS 2240 - Investigative Surveillance
Credits: 3
[Previously offered as: CRJS 215]
Basic surveillance techniques and procedures. Students plan and conduct a typical surveillance
assignment and learn when to apply a particular technique and how to select and use the appropriate technology. Students also learn how to prepare and present results of surveillance activities to clients, courts and law enforcement agencies.
Offered: Occasionally.
Three lecture hours.
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CJUS 2245 - Crime Profiling
Credits: 3
[Previously offered as: CRJS 232]
An examination of the techniques for applying socio-psychological profiling in modern criminal investigations. The uses of inductive and deductive profiling within the criminal justice system are examined.
Offered: Occasionally.
Three lecture hours.
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CJUS 2265 - Forensic Science II
Credits: 4
[Previously offered as: CRJS 236]
A continuation of the study of the modern crime laboratory and the application of science in criminal investigations. The course includes a presentation of techniques, limitations and significance of crime laboratory analysis, with emphasis on physical evidence and how it relates to the crime-solving process.
Offered: Occasionally.
Three lecture hours.
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CJUS 2440 - Police and Patrol Procedures
Credits: 3
[Previously offered as: CRJS 214]
This course covers the role and functions of police officers, including the basic tasks of preventing
crime, enforcing the laws, protecting the innocent, and providing services while utilizing various
patrol techniques. In addition, the course will discuss officer safety, use of force and the law
enforcement code of ethics.
Offered: Occasionally.
Three lecture hours.
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CJUS 2510 - Law Enforcement Supervision -First Line
Credits: 3
[Previously offered as: CRJS 205]
This course covers the principles of supervision for law enforcement first line supervisors. It includes the role and function of first line supervisors; leadership skills; the hiring, growth, training, and promotion of subordinates; handling personnel problems; and problem solving.
Offered: Occasionally.
Three lecture hours.
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CJUS 2520 - Law Enforcement Supervision -Command Level
Credits: 3
[Previously offered as: CRJS 206]
This course covers the principles of supervision for law enforcement mid-level supervisors. It
includes the role of a manager in running the current operations of a law enforcement agency, as well as the management skills necessary to prepare the agency to meet future commitments.
Offered: Occasionally.
Three lecture hours.
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CJUS 2525 - Law Enforcement Supervision - Executive Level
Credits: 3
[Previously offered as: CRJS 207]
This course is designed for executive-level managers of law enforcement or those that desire to work in an executive manager’s position. The course will cover accreditation practices, ethics, policies and procedures, internal affairs, budget practices and new technology.
Offered: Occasionally.
Three lecture hours.
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CJUS 2560 - The Law and the Professional Investigator
Credits: 3
[Previously offered as: CRJS 204]
Explores the scope and role of the investigator within the legal system. Students learn how to apply
investigative skills to a range of legal matters, including civil, domestic, and criminal actions. The
course examines how investigative civil and criminal cases proceed, as well as legal strategies,
terminology, and laws pertaining to investigative practices.
Offered: Occasionally.
Three lecture hours.
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CJUS 2998 - Criminal Justice Internship
Credits: 1-3
[Previously offered as: CRJS 298]
An opportunity for students to gain experience criminal justice services. Students close to completing coursework participate in an internship with a prospective employer and are introduced to daily operational aspects of criminal justice service. A background check and permission are required.
Permission required.
Offered: Occasionally.
One-three lecture hours.
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Culinary Arts |
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CULA 111 - Introduction to Culinary Arts
Credits: 2
Designed to give entry-level culinary students the opportunity to learn basic kitchen operation and food preparation. Students learn basic terminology, equipment identification and communication in the culinary industry.
Graded: Pass/Fail.
Offered: Summer, Fall and Spring.
One lecture hour, two lab hours.
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CULA 112L - Bread Baking I
Credits: 1
This class will introduce students to the techniques, terms and equipment used in artisan bread making. Student will have the opportunity to work with a variety of starters and flours. Students will gain hands-on experience working with a variety of doughs.
Offered: Occasionally.
Two lab hours.
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CULA 113 - Basic Baking Skills
Credits: 2
Hands-on introduction to the fundamentals of baking with an emphasis on baking science. Students learn to use the professional equipment needed to create a variety of desserts, pastries and baked goods.
Prerequisite(s): HRMG 118 .
Offered: Summer, Fall and Spring.
One lecture hour, two lab hours.
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CULA 114 - Commercial Baking
Credits: 4
An advanced, hands-on course in bakeshop production. Emphasis is placed on producing high-quality baked goods using professional techniques.
Offered: Summer, Fall and Spring.
Three lecture hours, two lab hours.
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CULA 115 - Culinary Skills
Credits: 3
Introduces students to the necessary culinary skills needed to be a successful cook in the culinary industry. Topics include professionalism, safety and sanitation habits, product identification, basic knife skills. Also covered are the basics of protein and vegetable fabrication, preparation, heat application and varied cooking techniques.
Prerequisite(s): CULA 111 and HRMG 118 .
Offered: Fall and Spring.
One lecture hour, four lab hours.
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CULA 123L - Soups and Sauces
Credits: 1
A course in the basic sauces, including bechamel, egg emulsion, veloute, espagnole and tomato sauces. Soup stocks are covered in depth, as well as consomme, cream soups, chowders and vegetable soups. Students learn how various stocks and sauces form the basis of a wide variety of dishes.
Offered: Occasionally.
Two lab hours.
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CULA 125L - Alternative Baking
Credits: 1
Wheat-free and alternative baking of desserts. This course addresses the myriad health issues stemming from wheat allergies, sugar sensitivities as well as vegan desserts.
Prerequisite(s): CULA 113 .
Offered: Occasionally.
Two lab hours.
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CULA 133L - Basic Baking II
Credits: 1
A hands-on introduction to the fundamental types of pastry and bakeshop ingredients. Students learn to produce basic professional pastry elements and use them to assemble simple desserts and baked goods.
Offered: Occasionally.
Two lab hours.
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CULA 151 - Intermediate Culinary Skills
Credits: 3
Intermediate culinary skills needed to prepare and create more complex recipes. This class reinforces the culinary skills that students obtained in the previous Culinary Skills class.
Prerequisite(s): CULA 115 .
Offered: Fall and Spring.
One lecture hour, four lab hours.
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CULA 212 - Advanced Baking Techniques
Credits: 2
An advanced, hands-on course emphasizing benchmark elements of pastry. Students learn advanced pastry components with versatile preparations which may be used to prepare several bakeshop items to include a variety of doughs, batters, creams and fillings.
Prerequisite(s): CULA 113 .
Offered: Fall and Spring.
One lecture hour, two lab hours.
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CULA 214L - Seafood Cooking
Credits: 1
An advanced class designed to teach the identification, selection, handling and proper preparation of a variety of seafood, including fresh- and salt-water fish, bivalves and mollusks, crustaceans, echinoderms and/or cephalopods. Recipes include a variety of hot and cold seafood dishes and cover cooked, raw and marinated seafood products. Students are provided with established recipes and are required to develop original recipes. Types of seafood used in the course may vary depending upon product availability.
Offered: Occasionally.
Two lab hours.
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CULA 215 - Advanced Food and Beverage Service
Credits: 4
Designed to provide students with a hands-on experience with cooking and serving advanced international cuisines. The uses of regional ingredients and techniques are explored in the preparation of traditional, classical and contemporary meals from different international cuisines. Students prepare food and beverages in a restaurant style service.
Prerequisite(s): CULA 265 .
Offered: Fall and Spring.
Two lecture hours, four lab hours.
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CULA 216L - French Cuisine
Credits: 1
A hands-on course covering the various regions of France. Students will cook foods from the areas covered in class and learn proper preparation techniques for nouvelle and more traditional cuisine.
Offered: Occasionally.
Two lab hours.
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CULA 217L - Asian Cuisine
Credits: 1
A hands-on course covering the variety of regional foods of Asia, including the cuisines of Thailand, China, Japan and India. The uses of Asian ingredients and seasonings are explored in the preparation of traditional dishes and contemporary fusion and Pacific Rim cuisine.
Offered: Occasionally.
Two lab hours.
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CULA 219 - Vegetarian Cuisine
Credits: 2
Covers vegetarian cooking techniques using various forms of complimentary proteins and other non-meat alternatives. Students prepare an assortment of vegetarian dishes from appetizers to desserts.
Offered: Fall.
One lecture hour, two lab hours.
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CULA 220L - Food Trends Workshop
Credits: 1
An examination and exploration of new trends in food preparation, ingredients, ethnic/fusion cuisine, seasonings, cooking techniques and nutrition theories. Students prepare foods with a view toward experimentation with the latest trends and with the goal of developing new recipes for consistent production of up-to-the-minute menu items.
May be taken twice for degree or certificate credit.
Offered: Occasionally.
Two lab hours.
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