|
2019-2020 Catalog [ARCHIVED CATALOG]
Courses/ Master Syllabi
|
|
|
Court Reporting |
|
-
CRT 215 - Court Transcription 3 Credits: 2 2 Lecture Hours
Prerequisites: CRT 211
Description This course offers advanced proficiency in formatting and production of spoken language into text as required by several disciplines of the court reporting profession including judicial reporting and captioning (broadcast captioning and CART captioning-Communication Access Realtime Translation). Reinforcement of advanced language skills and advanced skills in the use of Case CATalyst software are integral to the course. Learning Outcomes Upon successful completion of the course, the student will:
- Demonstrate the ability to assume the role of the realtime reporter through assignments in several disciplines of court reporting including judicial proceedings (trials and depositions) and captioning (broadcast captioning and CART captioning Communication Access Realtime Translation).
- Demonstrate the ability to understand and employ transcript formatting requirements for each discipline.
- Demonstrate familiarity with and ability to fulfill services and responsibilities associated with each discipline in terms of client communications, job preparation, realtime skills, and delivery of service.
- Apply National Court Reporter’s Association (NCRA) Code of Professional Ethics in simulated situations and case studies.
- Identify reference sources used in transcript preparation in a realtime writing environment.
- Use Case CATalyst software to produce correcte4d, accurate, correctly formatted transcripts.
Listed Topics
- English grammar, punctuation and usage
- Proofreader’s symbols
- Spelling and researching
- Proofreading, editing and correction of text for accuracy
- Transcript formatting and production standards
- Software training
Reference Materials A textbook will be required
Audio-visual Materials: Course material available at class Blackboard site on http://courses.ccac.edu/ and supplemental material on the internet
Open Lab, Tutoring, etc.: Library 311A Practice Lab Approved By: Bullock, Quintin Date Approved: 05/11/2015
Course and Section Search
|
|
|
|
|
|
|
|
|
|
|
|
|
|
-
CRT 251 - Court Reporting 6 Credits: 3 3 Lecture Hours
Prerequisites: CRT 104
Description This course emphasizes speed development in Literary, Jury Charge and Question and Answer material. The course prepares the student to increase speed and accuracy through weekly testing. The goal is to write machine shorthand tests for five minutes with transcription accuracy of 95 percent or better using Case CATalyst software. Learning Outcomes Upon successful completion of the course, the student will:
- Identify and analyze stroking errors and fluently read aloud machine shorthand notes.
- Write dictation of Question and Answer, Jury Charge and Literary material using machine shorthand skills and transcribe under institutional supervision with the goal of 95 percent accuracy or higher by the end of the course.
- Write with speed and accuracy through sustained dictation periods for five minutes with transcription accuracy of 95 percent or higher.
- Write multi-syllable and unfamiliar words with speed and accuracy including medical and technical dictation.
- Take dictation of multi-voice material utilizing machine shorthand speaker designations with transcription accuracy of 95 percent or higher.
- Use correct grammar and punctuation when transcribing.
Listed Topics
- Internet research on vocabulary, spelling and word meanings within the context of dictated material
- Sustained classroom practice and readback in an environment that facilitates speed development
- Stenograph University Online/Accelerators
Reference Materials Materials and Resources:
Required Text: Department selected text
Required Materials: Stenograph paper, ribbons, realtime cables and connections
Audio-Visual Materials: CDs used in concert with theory lessons, CD player
Directed Study: Practice thee hours daily utilizing CDs, tutorials and online dictation materials
Open Court Reporting Tutoring Lab Approved By: Johnson, Alex Date Approved: 05/05/2011
Course and Section Search
|
|
-
CRT 252P - Court Reporting Internship Credits: 3 3 Lecture Hours
Prerequisites: CRT 218
Description This course is a practical work experience for the Court Reporting student, arranged in consultation and conjunction between the internship student, the supervising faculty member and the internship site. The student spends no less than 40 verified hours writing judicial, closed captioning or Computer Access Realtime Translation (CART) material under the supervision of a court reporter. To complete the course the student will produce 40 pages of transcript for grading purposes and write a narrative detailing their internship experience. The course consists of scheduled classroom sessions with the instructor, individual appointments and on-the-job training. Students are assigned to Judicial, Freelance, Closed Captioning and CART environments. Learning Outcomes Upon successful completion of the course, the student will:
- Recognize the various courtroom procedures required of the court reporter: handling exhibits, off-the-record discussions, motions, witness gestures, oral reading of notes, colloquy designations, side bar discussions and transcript production.
- Apply tools learned in the classroom to identify proper professional conduct: appropriate dress, attitude, confidentiality, loyalty, punctuality and respect for the courtroom participants.
- Explain record keeping, scheduling, billing and general organization of the court reporting office.
- Produce in proper format a 40 page error-free, computer software generated transcript of internship experiences which will be used for grading purposes and not sold.
- Document 40 hours of verified writing in a Judicial, Freelance, Closed Captioning or CART setting.
- Write a comprehensive narrative of internship experience.
Listed Topics
- Judicial, Freelance, Closed Captioning and CART court reporting
- Resumes, letters of application, thank you letters
- Code of professional ethics
- Dress for Success
- Legal and medical terminology in the court reporting environment
- Captions
- Reporting the spoken words
- Nonverbal actions
- Exhibits
- Oaths
- Stipulations
- Reading back
- Distribution and ancillary services
- Notary requirements
- Transcript production and billing
- Tax related issues
- Reference materials
- Professional organizations and associations
- Legal citations
- Confidentiality
- Certification, testing and continuing education
Reference Materials Internet resources
National Court Reporter’s Association Code of Professional Ethics
Open Court Reporting Tutoring Lab
Approved By: Johnson, Alex Date Approved: 05/05/2011
Course and Section Search
|
Criminal Justice & Criminology |
|
|
|
|
|
|
|
|
|
|
|
-
CJC 152 - Ethics in Criminal Justice Credits: 3 3 Lecture Hours
Description This course is a study of ethical issues and dilemmas encountered by the professional in the fields of criminal justice. Corruption, brutality and morality are discussed in relation to the duties in criminal justice organizations. Learning Outcomes Upon successful completion of the course, the student will:
Identify and explain the differences between moral and ethical theories and codes. Discuss a variety of ethical/moral issues, which characterize and define the different facets of criminology/criminal justice. Analyze the process by which criminal justice personnel engage in ethical and moral decision making. Identify how ethics and integrity influence risk in the criminal justice system. Apply ethical philosophies to solve problems. Discuss contemporary ethical issues related to the criminal justice system. Demonstrate thinking critically about the social construction of race, ethnicity and social class in crime and crime control with special focus on the United States. Discuss the history of issues relating to race, class, gender and ethnicity in the criminal justice system. Identify patterns in the roles of people from different genders and ethnic, racial, socio-economic backgrounds involved in the criminal justice system as victims, offenders and justice workers. Approved By: Johnson, Alex Date Approved: 04/16/2013
Course and Section Search
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Culinary Arts |
|
|
|
|
|
|
|
|
|
|
|
-
CLR 118 - Meat and Seafood Fabrication and Cooking Credits: 3 2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 110 and CLR 117
Description In this course, students are instructed through lecture, demonstration and lab work on the proper butchery techniques of meats and seafood. Students will apply dry, moist and combination cooking techniques to meat, poultry and seafood. Students will refine their cooking techniques of sauces, starch and vegetables to prepare complete entrees. Safety and sanitation procedures are reinforced. Program knife kit and uniform are required for this course. Learning Outcomes Upon successful completion of the course, the student will:
- Explain and practice the principles of kitchen safety and sanitation.
- Fabricate whole chicken into portions.
- Fillet round and flat fish.
- List various cuts of meat and seafood and identify appropriate cooking methods.
- Cook various cuts of meat and seafood by dry, moist and combination cooking methods.
- Evaluate food prepared in class in terms of cooking technique, flavor, appearance and presentation.
Listed Topics
- Meat identification
- Seafood identification
- Poultry fabrication
- Dry heat cooking techniques
- Moist heat cooking techniques
- Combination cooking techniques
Reference Materials Textbook, program knife kit and uniform. Approved By: Bullock, Quintin Date Approved: 02/28/2017
Course and Section Search
|
|
|
|
|
|
-
CLR 202 - Basic Garde Manger Techniques Credits: 3 2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 110 and CLR 117
Description In this course, students develop the skills, knowledge and techniques of the “cold kitchen.” In the kitchen lab, students prepare various salads, cold sauces, soups, sandwiches, appetizers and hors d’oeuvre. Curing of meats and vegetables is covered. Buffet showpieces such as fruit and vegetable carvings and ice sculptures are introduced. Program knife kit and uniform are required for this course. Learning Outcomes Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Explain duties and type of work done in Garde Manger department.
- Prepare simple vinaigrette and mayonnaise based salad dressings.
- Identify a variety of salad greens and properly prepare them for salad production.
- Produce chilled soups, sauces, salsas, dips and pickles.
- Make various sandwiches.
- Prepare various appetizers, canapés and hors d’oeuvre.
- Carve vegetables and fruits to produce plate and buffet centerpieces.
- Develop a menu and organization plan for an hors d’oeuvre reception.
Listed Topics
- Emulsions
- Chilled soups
- Side salads
- Entrée salads
- Pickles
- Sandwiches
- Hors d’oeuvre
- Salsas, dips and spreads
- Fruit presentation
- Ice carving
Reference Materials Textbook, program knife kit and uniform. Approved By: Bullock, Quintin Date Approved: 02/28/2017
Course and Section Search
|
|
-
CLR 203 - Advanced Garde Manger and Charcuterie Techniques Credits: 3 2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 202
Description Students in this course will learn and practice the advanced Garde Manger techniques of charcuterie. In the kitchen lab, students will produce forcemeat items such as sausages, pâtés, terrines and galantines, along with sauces and accompaniments to those items. Cured and smoked meats will be produced. Students will make and work with a variety of cheeses. Proper techniques and the safe use of tools and equipment are emphasized. Program knife kit and uniform are required for this course. Learning Outcomes Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Operate kitchen equipment commonly used in the production of charcuterie products.
- Discuss how advanced Garde Manger techniques can increase the profitability of foodservice operations.
- Explain procedures for curing, brining and smoking meat and seafood.
- Produce smoked and cured meat products.
- Describe the differences between the five basic forms of forcemeat.
- Produce pâté, galantines, terrines and fresh sausages.
- Explain how cheese is made.
Listed Topics
- Garde Manger history
- Curing and smoking
- Sausages
- Forcemeats
- Cheese
- Vegetarian charcuterie
- Gelatin and chaud froid
Reference Materials Textbook, program knife kit and uniform. Approved By: Bullock, Quintin Date Approved: 02/28/2017
Course and Section Search
|
|
|
|
-
CLR 210 - Pastry Techniques Credits: 3 2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 110 and CLR 201
Description In the kitchen lab, the student will produce a variety of dessert pastry products. Production will include pies, tarts, cakes and tortes. Custards, mousse and frozen desserts will also be made. Modification of formulas to fit special dietary requirements will be introduced. Program knife kit and uniform are required for this course. Learning Outcomes Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Operate baking equipment and tools.
- Scale pastry formulas.
- Explain the differences between sponge and creaming style cakes.
- Produce cakes, tortes, pies and tarts from scratch.
- Make ice cream and frozen desserts.
- Produce stirred and baked custards.
- Create individual plated desserts.
Listed Topics
- Creaming method cakes
- Sponge method cakes
- Pies and tarts
- Custards
- Mousse
- Frozen desserts
- Souffle
- Baking for special diets
Reference Materials Textbook, program knife kit and uniform. Approved By: Bullock, Quintin Date Approved: 02/28/2017
Course and Section Search
|
|
|
|
-
CLR 220 - American Regional Cuisine Credits: 3 2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 118 and CLR 201 and CLR 202
Description In the kitchen lab, students will practice American regional cooking techniques, to allow them to transition from a basic to intermediate skill level. American Regional Cuisine explores the influence of native foods and culture along with the effect of immigration in the preparation of traditional and contemporary American specialities. The concepts of mise en place, timelines, plate presentation and teamwork are accentuated. Program knife kit and uniform are required for this course. Learning Outcomes Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Discuss factors that contributed to the origin of American regional cuisine.
- Describe foods, preparation methods and traditional dishes associated with the different American regional cuisines.
- Prepare a variety of American regional foods, which employ basic culinary principles, concepts and quality standards.
- Construct production timelines and prep lists.
- Evaluate food prepared in class in terms of cooking technique, flavor, appearance and presentation.
Listed Topics
- New England cuisine
- Mid-Atlantic cuisine
- Atlantic Coastal cuisine
- Southern cuisine
- Southwestern cuisine
- Midwestern cuisine
- California cuisine
- Northwest cuisine
- Hawaiian cuisine
Reference Materials Textbook, program knife kit and uniform. Approved By: Bullock, Quintin Date Approved: 02/28/2017
Course and Section Search
|
|
-
CLR 228 - International Cuisine Credits: 3 2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 202 and CLR 220
Description This course emphasizes both the influences and ingredients that create the unique character of selected world cuisines. Working in groups, students prepare, taste, plate and assess traditional dishes from around the world. The significance of ingredients, flavor profiles, preparations and cooking techniques representative of these cuisines are highlighted. Program knife kit and uniform are required for this course. Learning Outcomes Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Discuss the similarities and differences in the cuisines of the world.
- Explore the impact international cuisines have had on the culinary culture of the United States.
- Identify cooking techniques, ingredients and spices used in international cuisines.
- Produce food representative of international cuisines.
- Evaluate food prepared in class in terms of cooking technique, flavor, appearance and presentation.
Listed Topics
- Latin cuisine
- Classical French cuisine
- Southern European cuisine
- Northern European cuisine
- Middle Eastern cuisine
- Indian cuisine
- Asian cuisine
Reference Materials Textbook, program knife kit and uniform. Approved By: Bullock, Quintin Date Approved: 02/28/2017
Course and Section Search
|
|
-
CLR 229 - Culinary Retail Kitchen Credits: 3 1 Lecture Hours 4 Lab Hours
Prerequisites: CLR 110 , CLR 117 and CLR 201
Description In this course students work collaboratively to plan and prepare food served to the public in a retail setting. Correct application of culinary skills, plate presentation, organization and timing in producing menu items are stressed. Students will improve their cooking skills and techniques to aid their progress to a career in a commercial kitchen. Program uniform and knife kit are required for this course. Students are expected to be well groomed in compliance with standards of sanitation. Learning Outcomes Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Compose a luncheon menu.
- Write a food requisition.
- Create a standardized recipe.
- Prepare menu items, following standardized recipes.
- Construct a culinary portfolio.
Listed Topics
- Menu development.
- Food requisition.
- Menu production.
- Principles of service.
- Culinary journal and portfolio.
Reference Materials Textbook, Access to a computer, printer and internet. Approved By: Bullock, Quintin Date Approved: 05/02/2018
Course and Section Search
|
|
-
CLR 230 - Culinary Externship Credits: 4 2 Lecture Hours 3 Lab Hours 100 Total Practicum Hours
Prerequisites: CLR 203 and CLR 220
Description This course provides the student with an opportunity to apply the basic techniques developed in the classroom and laboratory to an actual foodservice operation for 100 hours of practical industry experience. Students will also apply organization skills to develop and produce food for service to the public through the “Culinary Corner.” Students are required to secure an acceptable worksite for the 100 hours of industry experience. Through this course, students will develop employability skills to assist in progressing towards their career in the culinary arts. Program knife kit and uniform are required for this course. Learning Outcomes Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Compose a luncheon menu.
- Organize a production schedule for that menu.
- Write a food requisition.
- Supervise the other students in class to produce the daily menu.
- Work as part of a team to help make the daily menu.
- Describe duties and responsibilities at the externship site.
Listed Topics
- Externship site journal
- Culinary Corner
- Menu development
- Menu pricing strategy
- Kitchen production schedules
Reference Materials Textbook, internet, program knife kit and uniform. Approved By: Bullock, Quintin Date Approved: 02/28/2017
Course and Section Search
|
|
-
CLR 231 - Advanced Local and Seasonal Dish Preparation, Experimental Credits: 3 1 Lecture Hours 2 Lab Hours
Prerequisites: High School/Vocational culinary program completion or six months food service experience.
Description This course is a study of local and seasonal food preparation. Explores history and customs, serving styles, and preparation techniques of foods unique to selected American regions. Emphasis on practical cooking experiences. The class will foster self creativity through emphasising contemporary and classical cooking techniques. Plating, Timing, and Proper Utilization of food in restaurants will be taught. Learning Outcomes Upon successful completion of the course, the student will:
- Obtaining quality local and specialty food products
- Explain the importance of local seasonal foods
- Prepare food dishes using local and seasonal ingredients
- Recognize what drives today’s restaurants
- Minimize and control waste
- Practice healthier dining options
- Illustrate proper seasoning techniques
- Discuss prepared foods vs. fresh foods
Listed Topics
- Local farms
- Seasonal food charts
- Types of restaurants
- Artistic food plating
- Food fusion
- Portion Control
- Food Storage
- Ala carte cooking vs banquet/catering styles
Reference Materials Instructor approved textbook
Course and Section Search
|
Dance |
|
|
|
-
DAN 102 - Modern Dance 2 Credits: 3 1 Lecture Hours 2 Studio Hours
Prerequisites: DAN 101
Description In this class, students will increase the technical skills acquired in Modern Dance 1. Muscular strength, flexibility and cardiovascular capacity will be increased. Compositional tools will be presented, enabling the students to use dance as a means of artistic expression. Learning Outcomes Upon successful completion of the course, the student will:
- Demonstrate their knowledge of dance as an art form.
- Perform dance combinations at an intermediate level.
- Show an increase in their muscular strength, flexibility, kinesthetic awareness and cardiovascular capacity.
- Choreograph a short dance composition with clear thematic development.
- Prepare a paper analyzing the dance work in terms of form and content after attending a professional dance production.
Listed Topics
- Flexibility exercises
- Intermediate dance techniques
- Dance phrases to develop an understanding of the use of body weight.
- Compositional concepts (Theme and Variation)
Reference Materials Videotapes of Dance Masterworks. Approved By: Sutin, Stewart Date Approved: 05/02/2006
Course and Section Search
|
|
|
|
|
|
|
|
-
DAN 131P - Dance Practicum 2 Credits: 3 1 Lecture Hours 2 Studio Hours
Prerequisites: DAN 130P
Description This course is an intensive study in the practical application of dance performance techniques. Students will participate in both student and faculty choreographed works, culminating in a fully produced dance concert. All aspects of dance performance, choreography, and production will be explored and refined. Learning Outcomes Upon successful completion of the course, the student will:
- Demonstrate intermediate level modern dance technique.
- Employ use of choreography to design dance routines.
- Show the ability to take a leadership role in the rehearsal process.
- Demonstrate the communicative power of dance through performance .
- Operate as a team with technical theatre students in the production of a dance performance.
Listed Topics
- Refining dance technique
- Partnering techniques
- Tools of choreography
- Working in a collaborative art form
- The dance performance in front of an audience
Reference Materials Books, videotapes, music, tapes, and possible field trips to other dance companies will be used. Approved By: Johnson, Alex Date Approved: 04/27/2009
Course and Section Search
|
|
-
DAN 201 - Modern Dance 3 Credits: 3 3 Lecture Hours 2 Studio Hours
Prerequisites: DAN 101 , DAN 102
Description This is an intermediate level technique class, students will increase their muscular strength, flexibility, kinesthetic awareness and cardiovascular capacity. Modern dance exercises will be presented to enhance the students spacial and rhythmic awareness. Choreographic for small groups will be explored. Learning Outcomes Upon successful completion of the course, the student will:
- Demonstrate an understanding of dance as an art form within a cultural context.
- Perform dance combinations at an intermediate to advanced level.
- Show an increase in their muscular strength, flexibility, kinesthetic awareness and cardiovascular capacity.
- Choreograph a short dance composition utilizing theme and variation.
- Prepare a paper analyzing the dance work in terms of form and content after attending a professional dance production.
Listed Topics
- Flexibility exercises
- Intermediate dance techniques
- Dance phrases to develop an understanding of the use of body weight.
- Application of human animation software to choreography
- Compositional concepts (theme and variation)
- Influence of culture on dance.
Reference Materials Lifeforms Human Animation software
Videotapes of Dance Masterworks Approved By: Sutin, Stewart Date Approved: 05/02/2006
Course and Section Search
|
|
-
DAN 202 - Modern Dance 4 Credits: 3 3 Lecture Hours 2 Studio Hours
Prerequisites: DAN 101 , DAN 102 , DAN 201
Description In this class, students will refine their skills as dancers. Advanced level exercises will challenge the students physically and artistically. Performances techniques will be developed as well as choreography for large groups. Learning Outcomes Upon successful completion of the course, the student will:
- Demonstrate an understanding of dance as an art form within a cultural and historical context.
- Perform dance combinations at an advanced level.
- Show an increase in their muscular strength, flexibility, kinesthetic awareness and cardiovascular capacity.
- Choreograph a dance composition utilizing more than one dancer.
- Prepare a paper analyzing the dance work in terms of form and content after attending a professional dance production.
Listed Topics
- Flexibility exercises.
- Intermediate advanced dance technique.
- Dance phrases to develop an understanding of the use of body weight and flow of movement.
- Application of human animation software to choreography.
- Compositional concepts (theme, variation, and counterpoint)
- Overview of twentieth century modern dance history.
Reference Materials Videotapes of Dance Masterworks. Approved By: Sutin, Stewart Date Approved: 05/02/2006
Course and Section Search
|
|
-
DAN 230P - Dance Practicum 3 Credits: 3 1 Lecture Hours 2 Studio Hours
Prerequisites: DAN 131P
Description This course is a continuation of the intensive study in the practical application of dance performance techniques. Students will participate in both student and faculty choreographed works, culminating in a fully produced dance concert. All aspects of dance performance, choreography, and production will be explored and refined. Learning Outcomes Upon successful completion of the course, the student will:
- Demonstrate intermediate to advanced modern dance techniques.
- Employ use of compositional techniques to choreograph group dances.
- Demonstrate a wide range of movement qualities.
- Identify appropriate costume choices based on the theme of the dance.
- Demonstrate a mastery of dance performance techniques.
Listed Topics
- Preparing the body for dance, stretching and exercise
- Music selection and appropriateness
- Choreography, meter, and movement
- Mental and physical preparedness, focus and listening
- Dance performance in front of an audience
Reference Materials Books, videotapes, music, tapes and possible field trips to other dance companies will be used. Approved By: Johnson, Alex Date Approved: 04/27/2009
Course and Section Search
|
|
-
DAN 231P - Dance Practicum 4 Credits: 3 1 Lecture Hours 2 Studio Hours
Prerequisites: DAN 230P
Description This course is a continuation of the study in the practical application of dance performance techniques. Students will participate in both student and faculty choreographed works, culminating in a fully produced dance concert. All aspects of dance performance, choreography, and production will be explored and refined. Learning Outcomes Upon successful completion of the course, the student will:
- Demonstrate advanced level modern dance technique.
- Employ use of compositional techniques to choreograph dances with clear thematic development.
- Demostrate the ability to dance with nuance and sensitivity to the music.
- Illustrate the understanding of rhythm, melody and mood of the music in dance.
- Coordinate production elements.
Listed Topics
- Preparing the body for dance, stretching and exercise
- Music selection and appropriateness
- Choreography, meter, and movement
- Mental and physical preparedness, focus and listening
- Dance performance in front of an audience
Reference Materials Books, videotapes, music, tapes, and possible field trips to other dance companies will be used. Approved By: Johnson, Alex Date Approved: 04/27/2009
Course and Section Search
|
Data Analytics |
|
|
|
-
DAT 105 - Fundamentals of Artificial Intelligence, Experimental Credits: 3 3 Lecture Hours
Prerequisites: Suggested students at least qualify for MAT 108 and basic programming skills.
Description This fundamentals course provides students with an overview of the different areas of artificial intelligence (AI). Students explore and practice with basic applications of machine learning theories and applications in different disciplines. Fundamentals of AI provides students with hands-on practice of basic machine learning focusing on different platforms used with machine learning and data set integration. Learning Outcomes Upon successful completion of the course, the student will:
- Articulate the differences between artificial intelligence (AI) and machine learning (ML).
- Discuss the differences between supervised and unsupervised learning.
- Examine the application of machine learning in interdisciplinary environments.
- Analyze different industry standard frameworks used with machine learning.
- Determine hardware options to create learning algorithms.
- Develop basic projects utilizing machine learning libraries.
Listed Topics
- Artificial intelligence (AI)
- Machine learning (ML)
- Supervised learning
- Unsupervised learning
- Harware options and uses
- Computer languages and machine mearning
- Data sets in machine learning
- Machine learning platforms and libraries
Reference Materials Instructor approved materials and textbooks. Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Critical Thinking and Problem Solving
- Technological Competence
Course and Section Search
|
|
|
|
|
|
-
DAT 129 - Python 2 Credits: 3 3 Skills Lab Hours
Prerequisites: DAT 119
Description Building on language foundations developed in Python 1, this second semester Python course focuses on the language’s powerful file processing and data manipulation tools. Students will explore core libraries that allow programs to access operating system services, manipulate data of many types, interact with the user through graphical user interfaces (GUIs) and crunch out data metrics. This fast-paced course is project-focused and builds not only Python programming skills but also best practices in object-oriented software design. Learning Outcomes Upon successful completion of the course, the student will:
- Load a python library suitable for processing files of a given type.
- Integrate an operating system process into a given program, making use of core python OS-related objects.
- Create instances of the core Python graphical user interface (GUI) components: buttons, text boxes, select boxes and images.
- Convey meaningful information extracted from a simple data set.
- Implement a user-centered design process for a Python program.
- Model the core phases of smart design with a simple, non-technical design problem.
- Convert a given algorithm written in English to Python.
- Design a new algorithm to solve a technical problem.
- Simulate a given human or system interaction in Python.
- Curate an online portfolio of working documented Python code from at least two course projects using a version control system, like GIT.
- Effectively discuss Python skills and their applications to a potential employer during a practice interview.
Listed Topics
- File types and python object adapters
- Looping structures
- File-based data stores
- Operating system interaction
- User-interface GUI components
- Data display GUI components
- GUI Design through user interview
- User-centered design
- Top-down design approach
- Psuedocode versions of algorithms
- Algorithm implementation in python
- Searching, sorting and traversal algorithms
- Monte Carlo simulations
- Simulation design phases
- Model and unit testing
- Technical interview preparation
Reference Materials Current textbook and open-source resources. Approved By: Bullock, Quintin Date Approved: 04/25/2018
Course and Section Search
|
|
-
DAT 201 - Data Analytics 1 Credits: 3 3 Lecture Hours
Prerequisites: DAT 102
Description Building upon the principles set forth in Introduction to Data Analytics (DAT-102), students will begin to develop a comprehensive approach to the application of data analytics in the solving of business problems. In this course, students will evaluate the tools and resources available in terms of their appropriateness to complex business scenarios. This course will highlight the collaborative nature of data analytics projects and the necessity for coordination across projects. Students will conduct an initial data analytics project and create a collaborative report of their findings. Learning Outcomes Upon successful completion of the course, the student will:
- Examine decision analysis techniques and tools.
- Identify appropriate database software to solve specific problems.
- Implement data analytics to formulate and solve business problems.
- Collaborate to solve business problems using data.
- Use data visualization to address given scenarios.
Listed Topics
- Decision analysis techniques and tools
- Database software uses
- Problem solving with data
- Collaboration in data analysis
- Data visualization
Reference Materials Text, database, computer lab. Approved By: Bullock, Quintin Date Approved: 05/10/2017
Course and Section Search
|
|
-
DAT 202 - Data Analytics 2 Credits: 3 3 Lecture Hours
Prerequisites: DAT 201
Description Building upon the principles set forth in prior coursework, students will engage in a comprehensive approach to the application of data analytics in the solving of business problems by employing the techniques frequently used in the discipline. Emphasis will be placed on the different types of forecasting techniques such as sales, risk, retention and attrition as applied to a variety of industries. Learning Outcomes Upon successful completion of the course, the student will:
- Differentiate the data needs for the different forecasting techniques.
- Use appropriate database for specific forecast.
- Implement data analytics forecasting.
- Collaborate on using data for forecasting.
- Use data visualization to illustrate forecasts.
Listed Topics
- Forecasting techniques
- Database forecasting
- Forecasting with data
- Collaboration in data analysis
- Data visualization
Reference Materials Text, database, computer lab. Approved By: Bullock, Quintin Date Approved: 05/10/2017
Course and Section Search
|
|
-
DAT 203 - Data Visualization and Business Intelligence Credits: 3 3 Lecture Hours
Prerequisites: DAT 201
Description In this course, students will learn to organize, manage and analyze massive amounts of data on servers. Students will utilize the tools and techniques required to present complex data in visually meaningful representations. Students will learn how to organize raw data, to analyze and interpret data and to draw and present conclusions. Learning Outcomes Upon successful completion of the course, the student will:
- Design and implement a data warehouse.
- Demonstrate the fundamentals of data visualization.
- Extract and transform data.
- Build reports.
- Present and explain the results of data visualization.
Listed Topics
- Data warehouse
- Data visualization
- Extracting data
- Data reports
- Data visualization presentation
Reference Materials Text, database, computer lab. Approved By: Bullock, Quintin Date Approved: 05/10/2017
Course and Section Search
|
|
-
DAT 204 - R for Analytics Credits: 3 3 Skills Lab Hours
Prerequisites: DAT 102 and MAT 120
Description R for Analytics will guide students to the use of the R software platform for data analysis. After exploring the fundamentals of the R scripting language and essential data structures, students will learn to manipulate structured data in R in preparation for statistical analysis. Standard statistical data analysis techniques will be implemented in R such as means testing, variable correlations and linear regressions. In addition to mechanical fundamentals, this course is rooted in building skills in sound data analysis thinking: surveying data sets, generating compelling inquiry questions, conducting rigorous quantitative analysis, drawing conclusions rooted in reproducible findings and discussing the limitations of this analysis with a lay audience. Learning Outcomes Upon successful completion of the course, the student will:
- Execute essential operations in R-Studio including loading and viewing structured data files, reading data into R objects and manipulating data.
- Choose appropriate data storage objects and configure them for desired analysis processes given structured data in a variety of formats.
- Generate basic plots and descriptive statistics in R for all relevant variables in a given structured data set.
- Explain the fundamentals of linear regression analysis and write R scripts to conduct a straightforward regression analysis on a structured data set.
- Implement an end-to-end data analysis process.
- Generate exportable plots and reports using Shiny.
Listed Topics
- Integrated development environment
- Structured data
- Vectors
- Objects
- Arrays and matrices
- Data frames
- Functions
- Regressions
- Plots
Reference Materials The R software package is one of the most rigorously documented open-source data analysis systems available today. As such ample free online resources exist for both learning R fundamentals and conducting advanced analysis. Approved By: Bullock, Quintin Date Approved: 04/25/2018
Course and Section Search
|
|
-
DAT 281 - Project in Data Analytics Credits: 3 3 Lecture Hours
Prerequisites: DAT 201
Description This course is an advanced level project-based course for students in the Data Analytics program. Students will gain comprehensive experience and demonstrate their competence in applying the knowledge and skills learned in this program to real or hypothetical case studies. While students are encouraged to identify and work on projects in actual business or non-profit organizations, they may also work on equivalent hypothetical cases mutually agreed upon by the students and the instructor. The coursework culminates in a portfolio that will be used to evaluate student competencies in the program. Learning Outcomes Upon successful completion of the course, the student will:
- Demonstrate different forecasting techniques.
- Use appropriate database for specific forecast.
- Demonstrate data analytics forecasting.
- Demonstrate collaboration on data analysis.
- Present portfolio using data visualization techniques.
Listed Topics
- Forecasting techniques
- Database forecasting
- Forecasting with data
- Collaboration in data analysis
- Data visualization
Reference Materials Text, database, computer lab. Approved By: Bullock, Quintin Date Approved: 05/10/2017
Course and Section Search
|
Dietetics |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
-
DIT 212 - Foodservice Systems Credits: 3 3 Lecture Hours
Prerequisites: DIT 104 , DIT 110 , DIT 125 and DIT 210
Description This course provides information on the food management practices in the hospitality and health care industry. Various foodservice systems, styles of foodservice, principles of kitchen design, menu merchandising, environmental and waste management systems and management of information systems are covered.. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. Learning Outcomes Upon successful completion of the course, the student will:
- Use clear and effective oral and written communication (CNDT 2.2).
- Participate in quality improvement and customer satisfaction activities to improve delivery of nutrition services (CNDT 4.1).
- Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment (CNDT 4.7).
Listed Topics
- Overview and Current Issues
- Marketing
- Quality Management
- Staffing the Foodservice Department
- Management Information Systems
- Computer Applications in Foodservice
- Financial Management
- Environmental Issues and Waste Management
- Security and Disaster Planning
- Time Management
- Stress Management
- Facility Design and Equipment
Reference Materials Textbook, internet, audio-visual. Approved By: Bullock, Quintin Date Approved: 05/16/2018
Course and Section Search
|
|
-
DIT 214 - Dietetic Seminar Credits: 1 1 Lecture Hours
Prerequisites: Successful completion of three semesters in the Dietetic Technician Program.
Description This course provides the student with skills necessary to be successful in the completion of the national registry exam and job search process. In addition, this course will review the process of establishing a professional portfolio, making application for and maintaining registration status. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. Learning Outcomes Upon successful completion of the course, the student will:
- Adhere to current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice, Standards of Professional Practice and the Code of Ethics for the Profession of Dietetics (CNDT 2.1).
- Participate in professional and community organizations (CNDT 2.7).
- Perform self-assessment and develop goals for self-improvement throughout the program (CNDT 2.10).
- Prepare a plan for professional development according to Commission on Dietetic Registration guidelines (CNDT 2.11).
- Practice and/or role play mentoring and precepting others (CNDT 2.13).
Listed Topics
- Portfolio Development
- Registry Exam
- Nutrition Services
- Food and Nutrition
- Foodservice Systems
- Food Management
- Resume Writing and Interviewing
Reference Materials Study guide, registration exam review materials, CCAC Placement Office and Academy of Nutrition and Dietetics portfolio guide. Approved By: Bullock, Quintin Date Approved: 05/16/2018
Course and Section Search
|
Diagnostic Medical Sonography |
|
|
|
|
|
|
|
|
|
|
|
|
|
-
DMS 115C - Ultrasound Clinical 2/Abdomen-OB/GYN Credits: 4 240 Practicum Hours
Prerequisites: DMS 103 , DMS 113C , PHY 127
Description The student develops skills in scanning, interpretation of the sonogram and in recognizing normal anatomical variations. The student gathers pertinent clinical data in order to understand the total medical picture of the patient prior to the ultrasound examination. The student presents cases to the interpreting physician. The student becomes familiar with portables, surgical and special sonographic procedures and assists in these areas. (The student is assigned to a full-time clinical experience over six weeks.) This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a Pass/Fail basis. Learning Outcomes Upon successful completion of the course, the student will:
- Develop skills in recognizing normal sonographic anatomy of the abdomen, pelvis and fetus.
- Apply appropriate scanning technique to image the normal fetus for biometry, abdominal and pelvic structures.
- Elicit pertinent data from the patient interview and chart in order to complete the total medical and clinical picture.
- Assess the needs of the sonographer and patient ancillary to the ultrasound examination.
- Develop skills in assisting the sonographer in the performance of special procedures and portable ultrasound examinations.
Listed Topics
- Sonographic characteristics of normal anatomy of the abdomen, pelvis and fetus
- Scanning techniques of normal structures of the abdomen, pelvis and fetus
- Patient interviews, patient privacy and ancillary duties of the ultrasound examination
- Laboratory values indicating normal physiology of the abdominal, pelvis and fetal structures
- Imaging modalities such as computerized axial tomography (CAT), magnetic resonance imaging (MRI) and nuclear medicine imaging in addition to sonography
Reference Materials Textbooks, library resources, journals and student clinical manual. Approved By: Bullock, Quintin Date Approved: 03/10/2014
Course and Section Search
|
|
-
DMS 116C - Ultrasound Clinical 2/Cardiac Credits: 4 240 Practicum Hours
Prerequisites: DMS 104 , DMS 114C and PHY 127
Description This clinical course offers the student participation in the various steps involved in cardiac ultrasound examination of the patient. The student shares responsibility with the clinical instructor for scheduling, identifying and preparing the patient for examination. The student assures that patient preparation is properly followed for the given examination. Skills in scanning that have been developed in DMS 114C Cardiac Clinical 1 and DMS 104 Cardiac Ultrasound are further advanced. Skills in patient scanning and examination progression are developed. The student gains skill and confidence in presenting the case to the interpreting physician. (The student is assigned to a full-time clinical experience over six weeks.) This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a Pass/Fail basis. Learning Outcomes Upon successful completion of the course, the student will:
- Develop skills to interact independently with patients from initial greeting and preparation until completion of the echocardiogram examination.
- Employ scan skills to acquire the required 2-D, M-Mode and Doppler images for a normal echocardiogram examination.
- Relate guidelines from the American Society of Echocardiographers (ASE) to identify wall segments.
- Utilize scanning opportunities to improve image stabilization abilities.
- Exercise manipulation between pulse wave and continuous wave Doppler as the patient condition dictates.
Listed Topics
- Independent interaction with patients before and after the echocardiogram examination
- Exam protocols incorporating all of the components of 2-D, M-Mode and Doppler
- Techniques to enhance the quality of the echocardiogram.
Reference Materials Textbooks, library resources, journals and student clinical manual. Approved By: Bullock, Quintin Date Approved: 03/10/2014
Course and Section Search
|
|
|
|
|
|
-
DMS 137C - Ultrasound Clinical 2/Vascular Credits: 4 240 Practicum Hours
Prerequisites: DMS 125 , DMS 135C and PHY 127
Description This clinical course offers the student progressively greater participation in the various steps involved in the vascular examination of the patient. Skills in scanning that have been developed in previous clinical courses are utilized. The student develops skills in recognizing normal anatomy as well as pathology. Progression of the examination is performed by the student under the direct supervision of the clinical instructor. The student continues to gather pertinent clinical information in order to understand the total medical picture of the patient prior to the vascular examination. The student is introduced to and assist in portable examinations and special procedures. The student gains skill and confidence in presenting the case before the interpreting physician. (The student is assigned to a full-time clinical experience over six weeks.) This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. This course is graded on a pass/fail basis. Learning Outcomes Upon successful completion of the course, the student will:
- Apply proper scanning technique to visualize normal anatomy of the extremity veins.
- Apply proper scanning technique to visualize normal anatomy of the extremity arteries.
- Apply proper scanning technique to visualize normal anatomy of the carotid arteries.
- Elicit pertinent data from patient interview and chart in order to complete the total medical and clinical picture.
- Assist sonographers in the performance of special procedures and portable ultrasound examinations.
- Apply theory and scanning techniques to progress the examination to its conclusion.
Listed Topics
- Sonographic characteristics of normal anatomy vascular systems
- Scanning techniques of normal structures within the vascular systems
- Patient interview, patient privacy and ancillary duties to the ultrasound examination
- Laboratory values indicating normal physiology of the abdominal, pelvis and fetal structures
- Other imaging modalities in addition to sonography to image vascular structures
Reference Materials Text books, library resources, journals and Student Clinical Manual. Approved By: Bullock, Quintin Date Approved: 03/10/2014
Course and Section Search
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Page: 1
| 2
| 3
| 4
| 5
| 6
| 7
| 8
| 9
| 10
| 11
-> 14 |
|
|