2014-15 TMCC College Catalog - page 247

D-247 2014-2015
TMCCCollegeCatalog
D–CourseDescriptions
CRIMINAL JUSTICE
SelectedTopics inCriminal Justice
CRJ
285
1.00 - 6.00
Prerequisite: None
Selected topics in criminal justice.Acourse intended to provide flexibility in the criminal justice/correction program. Course subjectwill
vary and cover critical and current issues in criminal justice. This coursemay not transfer to a baccalaureate degree of art or sciencewithin
the universities in theNevadaSystem ofHigher Education (NSHE).
Law and Justice
CRJ
289
3.00
Prerequisite: None
Survey of law and justice from amulti-disciplinary perspectivewith special emphasis on comparative justice systems, race, ethnicity, and
gender.
Internship inCriminal Justice
CRJ
290
1.00 - 8.00
Prerequisite: None
Workwith selected law enforcement agencies, correctional agencies, or security organizations; scheduling to occur during the final
semester for the student in the program. This coursemay not transfer to a baccalaureate degree of art or sciencewithin the universities in
theNevadaSystem ofHigher Education (NSHE).
Special Topics
CRJ
299
1.00 - 3.00
Prerequisite: CRJ 101 and102.
Introduction to a selectedmajor topic or issue of importance for students in law enforcement, courts or corrections.
CULINARYARTS
Sanitation/HACCP
CUL 100
2.00
Prerequisite: None
Course covers all aspects of food service sanitation, but focuses on causes and prevention of food-borne illness and the implementation of
HACCPquality assurance systems. Instruction includes lecture, demonstrations and special projects. Each student takes theNational
RegistryFoodServiceManagerCertification exam. Passing this confers bothNRA (NevadaRestaurantAssociation) andWashoeCounty
FoodServiceManager certification.
Sanitation/HACCP (CFPM)
CUL 101
1.00
Prerequisite: None
Passing this course confers bothNRA (NevadaRestaurantAssociation) andWashoeCountyHealthDepartment requirements to acquire a
certification ofCertifiedFoodProtectionManager (CFPM). Course covers all aspects of food service sanitation, but focuses on causes and
prevention of food-borne illness and the implementation ofHACCPquality assurance systems. Instruction includes lecture,
demonstrations, and special projects. At the conclusion of the course the instructorwill proctor a national certification exam from the
National Registry.
BasicSkillsDevelopment
CUL 105
3.00
Prerequisite: BUS 106 or ENG 107; MATH 105 or higher; or qualifying test scores for these courses.
Entry level course provides studentswith basic culinary skills to enroll in kitchen or baking production classes. Competencies include
culinary history, professionalism, basic safety and sanitation, standardized recipe use and costing, basic nutrition andmenu planning,
introduction to ingredients, use of commercial kitchen equipment and hand tools, basic knife cuts and raw ingredient preparation. Students
with previous culinary skills or trainingmay challenge prior to the start of the semester.
UnderstandingCulinaryTechniques I
CUL 106
6.00
Prerequisite: CUL100 andCUL105.
Course teaches introductory hot food cookerywith emphasis on product utilization, cost effectiveness, timing and presentation. Students
practice traditional andmodern cooking techniques and good nutrition.Much hands-on practice utilizingmoist and dry heat cooking
methods. They prepare sauces, soups, starches, vegetables and center of the plate entrees. Somemenus include practical baking of quick
breads and home baked desserts. Chef instructorsmake frequent demonstrations to reinforce and amplify recipes and lectures.
UnderstandingCulinaryTechniques II
CUL 108
6.00
Prerequisite: CUL106
Continuation ofCUL106 covering the remainder of the portions of text not covered inCUL105 orCUL106. Instruction and kitchen
expectations becomemore intense as students hone their skills onmore difficult techniques and recipes. Theywill expand their repertoire
in the preparation of sauces, proteins, starches, vegetables and fruits. Students receive a hands-on practical introduction toGardeManger
and theBakeshop. Techniques and lectures augmented and reinforced by chef demonstrations.
Buffet Catering
CUL 114
3.00
Prerequisite: CUL106
An introduction to on and off premise catering. Students learn professional techniques used by caterers to developing andmarket services.
They developmenus, practicewriting proposals and contracts, plan and execute functions. In the kitchen students prepare typical caterer
foods such as fruit and vegetablemirrors, canap�s, hors d'oeuvres, tea sandwiches and buffet sweets. Students gain experience as they
workwith phyllo dough, puff pastry, �clair paste, pie and tart dough, savory butters and fillings.

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