2019-2020 Catalog [ARCHIVED CATALOG]
Course Descriptions
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Communications & Theater |
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THE 281 - Theatre Practicum-Musical Production Hours: 1 - 3
This course teaches construction and scene painting in a multiple unit set that is characteristic of musicals. The student will be taught techniques of scene painting through hands on class work that will culminate in a show.
Prerequisite: None
Prerequisite/Corequisite: THE 100
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THE 282 - Advanced Theatre Practicum-Musical Production Hours: 1 - 3
This class is an individual, hands on experience. Students are challenged with advanced class work as plotting, hanging, focusing, and cueing light cues and/or setting up microphones (hand level, lav, wireless) and cueing their operation in a musical. In construction, the advanced student will be assigned projects that teach how to realize the design of the scene designer.
Prerequisite: THE 281
Prerequisite/Corequisite: THE 100
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THE 285 - Theatre Practicum-Drama Production Hours: 1 - 5
The student will learn the use of power and hand tools and apply skills to construction of a dramatic box set and/or a touring set. Basics include learning how to construct such functioning set pieces as stairs, flats, and doorways.
Prerequisite: None
Prerequisite/Corequisite: THE 100
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THE 286 - Advanced Theatre Practicum-Drama Production Hours: 1 - 3
The student will enhance skills in scene construction through problemsolving, hands-on experience. Set construction for this student will center upon applying fundamental construction and scenery techniques required of both hard and soft scenery. Each student will have the opportunity to advance to an area of their choice based upon instructor approval.
Prerequisite: THE 285
Prerequisite/Corequisite: THE 100
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Chemistry |
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CHM 103 - Chemistry of Food Hours: 3
A general education course utilizing the inherently attrative topics of food chemistry as a context for teaching the fundamental chemical concepts most often covered in an introductory non-majors course. Topics include Scientific method, Atomic Structure, Periodic Chemical Properties, Chemistry of Bonding, Properties of Solutions, Intermolecular Forces, heat, calorie, rate and equilibrium of reactions, acid and base, and biochemistry. This course also covers special topics in proteins, fats, sugars, food microbes, and fermentations process.
Prerequisite: Minimum grade of B in MTH 102 or MTH 080 , or a minimum grade of C in MTH 110 , or appropriate placement score into MTH 170 - College Algebra ; and Minimum grade of C in ENG 080 or appropriate reading placement score.
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CHM 105 - Introductory Chemistry Lecture & Lab Hours: 5
An introduction to the basic principles of chemistry, including inorganic, analytical, physical, and organic chemistry. The lab is an introduction to the basic laboratory techniques of chemistry, including an investigation in physical and chemical properties, nomenclature of inorganic and organic compounds, principles of acid-base theory, stoichiometry of chemical equations, and behavior of substances in different phases and as mixtures.
MOTR CHEM 100L
Lecture/Laboratory: Three hours of lecture and four hours laboratory per week. This course is designed for the student with no background in chemistry.
Gen Ed Skill Type: CCT-CLO, MTSCI
Prerequisite: MTH 080 or MTH 094 , minimum grade C or appropriate placement score to enter MTH 140 .
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CHM 106 - Chemistry of Health Science Lecture and Lab Hours: 5
This course emphasizes fundamental chemical principles and their application to the human body systems. Classroom and laboratory work will include investigation of physical and chemical properties of compounds, principles of acid-base theory solutions, electrolytes and pertinent organic and biochemical topics related to digestion and metabolism. This course is designed for Allied Health Students.
Lecture/Laboratory: Three hours lecture and four hours laboratory per week.
Gen Ed Skill Type: PHYS
Prerequisite: MTH 110 or Placement into MTH 140 or MTH 150 .
Course Fee:
$50
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CHM 111 - General Chemistry I Lecture & Lab Hours: 5
A study of atomic and molecular structure, bonding, chemical equations, stoichiometry, gases, and solutions.
MOTR CHEM 150L
Lecture/Laboratory: Three hours of lecture and minimum four hours of laboratory per week.
Gen Ed Skill Type: CCT-CLO, MTSCI
Prerequisite: Appropriate placement score to enter MTH 170 plus CHM 105 or two years of chemistry; or appropriate placement score to enter MTH 190 plus one year of high school chemistry.
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CHM 112 - General Chemistry II Lecture & Lab Hours: 5
A continuation of CH 1305 including the study of chemical equilibria, acid-based chemistry, complex ions, thermodynamics, oxidation-reduction reactions, nuclear chemistry, and qualitative analysis and an introduction to organic chemistry. The laboratory portion of this course will reinforce topics covered in the Gen. Chem II lec.
Lecture/Laboratory: Three hours of lecture and minimum four hours of laboratory per week.
Prerequisite: CHM 111 , MTH 170 and MTH 171 minimum grade C
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CHM 201 - Organic & BioChemistry Lecture & Lab Hours: 5
This course serves as an introduction to the basic principles of organic chemistry, including the identification of different classes of organic compounds and their reactions. The biochemistry portion of the course will involve the static and dynamic aspects of carbohydrates, lipids, proteins, and nucleic acids. This will be followed by a discussion of metabolic pathways, energy production, and metobolic regulatory mechanisms. This course is the second in a series of two Chemistry courses required for the Biotechnology AAS degree. This course is limited to Biotechnology AAS majors.
Lecture/Laboratory: Three hours of lecture and four hours of laboratory per week.
Prerequisite: CHM 105 and MTH 110 , minimum grade C or appropriate placement score into MTH 160 .
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CHM 205 - Organic Chemistry I Lecture & Lab Hours: 5
A study of the basic principles of organic chemistry including acid-base theory, sterochemistry, reaction mechanism for electrophilic addition, and nucleophilic substitution, spectroscopy, nomenclature of organic compounds. The lab is a study of common techniques for the synthesis, purification and identification of organic compounds. Emphasis on the techniques associated with the crystallization, distillation, chromatography, and extraction.
Lecture/Laboratory: Three hours of lecture and minimum of four hours of laboratory per week.
Prerequisite: CHM 112 , minimum grade C.
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CHM 206 - Organic Chemisty II Lecture & Lab Hours: 5
A continuation of CHM 205 , including electrophilic aromatic substitution, nucleophilic acyl substitution, and continuation of spectroscopy, IR, MS, NMR, and UV study of important classes of bio-chemical molecules including lipids, carbohydrates, proteins, DNA, and RNA. Lab emphasizes identifcation of organic compounds by classical and spectroscopic methods; advanced techniques in synthesis and separation.
Lecture/Laboratory: Three hours of lecture and minimum of four hours of laboratory per week.
Prerequisite: CHM 205 , minimum grade C
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CHM 270 - I.S.-Chemistry Hours: 1 - 5
A specialized program of study directly related to the department’s area of expertise. The course is arranged between a faculty member and student and takes into consideration the needs, interests and background of the student.
Prerequisite: Consent of instructor
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CHM 280 - Special Topics-Chemistry Hours: 1 - 5
Courses are offered to accommodate special interests of students and/or faculty. Typically, the course will cover new material not currently contained in the curriculum at ECC.
Prerequisite: None
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Civilization |
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CIV 211 - Latin American Civilization Hours: 3
Latin America. An interdisciplinary topical study of the social, economic, political, cultural, and intellectual conditions of modern Latin America from 1800 to the present. The course is designed for students of history and others who desire an elective course in humanities.
Gen Ed Skill Type: ESR-CLO, GC-CLO
Prerequisite: Appropriate placement score or coursework to enter ENG 101 or ENG 114
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CIV 212 - Islamic Civilization Hours: 3
Islamic Civilization is designed as a survey of the faith, history, and cultural heritage of Islam, from the time of Muhammad (570-632 CE), to the present. Special emphasis will be placed on geography, economics, politics, culture, and religious belief and practice. The course will fulfill a humanities requirement.
Gen Ed Skill Type: ESR-CLO, GC-CLO
Prerequisite: Appropriate placement score or coursework to enter ENG 101 or ENG 114 .
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CIV 215 - Japanese Civilization Hours: 3
Japan. An interdisciplinary topical study of Japan from prehistoric times to the present including studies of the geography, politics, cultural and intellectual conditions. Also includes a study of Japanese business methods and organizations. The course is designed for students of history and for others such as business students who desire an in-depth study of a non-European culture. Counts as an elective course in humanities.
Gen Ed Skill Type: HFA, GLB, HOT, ESR-CLO, GC-CLO
Prerequisite: Appropriate placement score or coursework to enter ENG 101 or ENG 114
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CIV 216 - East Asian Civilization to 1800 Hours: 3
China and Japan. East Asian Civilization to 1800 is designed as a survey of the history and civilization of East Asia, especially China and Japan, to 1800. Special emphasis will be placed on geography, economics, politics, culture, and religious movements. This course will fulfill a humanities requirement.
Gen Ed Skill Type: ESR-CLO, GC-CLO
Prerequisite: Appropriate placement score or coursework to enter ENG 101 or ENG 114
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CIV 217 - East Asian Civilazation Since 1800 Hours: 3
China and Japan. East Asian Civilization Since 1800 is designed as a survey of the history and civilization of East Asia, especially China and Japan, from 1800. Special emphasis will be placed on geography, economics, politics, culture, and religious movements. This course will fulfull a humanities requirement.
Prerequisite: Appropriate placement score or coursework to enter ENG 101 or ENG 114
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Computer Information Systems |
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CIS 001 - Basic Computer Skills Hours: 1
A course designed to introduce the basic computer skills to the beginning student. File management, word processing, and online course management will be emphasized. All coursework will be completed using the computer and appropriate software.
Prerequisite: None
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CIS 101 - Microcomputer Applications Hours: 3
A course designed to develop skills to use microcomputers to manage information. The student will complete in depth hands-on assignments using application software in spreadsheets, database management, word processing, presentations, and the operating system. These assignments will develop students’ ability to locate, organize, store, retrieve, evaluate, synthesize, and annotate information from print, electronic, and other sources in preparation for solving problems and making informed decisions.
Recommended: Keyboarding skills are recommended.
Gen Ed Skill Type: C-CLO
Prerequisite: None
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CIS 110 - Technical and Digital Literacy Hours: 3
This course is an introduction to the tools for managing information. In this course students will build their knowledge of key technology concepts, including the functions of the Internet and Web, computer systems and applications, and the range of ethical issues that continue to emerge in our global, technology-driven society. An information system includes people, procedures, hardware, software, and data. These components are used to develop students’ ability to locate, organize, store, retrieve, evaluate, synthesize and annotate information from print, electronic, and other sources in preparation for solving problems and making informed decisions. The students will complete hands-on introduction to managing information using applications software for word processing, presentations, spreadsheets, and database management.
Recommended: Keyboarding skills are recommended.
Prerequisite: None
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CIS 121 - Foundations of Management Information Systems Hours: 3
Students will learn the impact and role of Management Information Systems (MIS) within the organization and understand the importance and impact of ethical topics as they apply to Information systems. Topics covered include: Decision Support Systems, Database structure, enterprise applications, e-commerce, social and ethical issues related to information technology, information technology and how it impacts the strategic development of the organization. In addition, students will understand MIS and the strategic role it plays in management of the organization and learn to identify important business processes and align technology tools that support chosen business strategies. The course will help students understand the role of Information Technology as a critical element of today’s business environment and meet employers’ expectations that college graduates have an understanding of concepts and terms within management information systems.
Prerequisite: None
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CIS 123 - Introduction to Security Hours: 3
Introduces students to the fields of cybercrime and security. Covers issues associated with different types of threats, attacks, and methods employed against these threats and attacks. Practical cryptography, securities of operating systems, computer networks, database systems, and other types of computer systems will be introduced.
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CIS 124 - Programming and Logic Hours: 3
This is an introcutory course in computer programming logic and design. The student will learn concepts applicable to all programming languages, including: syntax, data types, arrays, control structures, value-returning functions, input/output techniques, validations, and flowcharting concepts. Program logic will be developed using flowcharts and pseudocode. Basic concepts of object-oriented programming are also introduced. in addition to programming, the critical thinking and problem solving skills developed in this course are essential to success in course and career areas of CIS such as systems design, analysis and support.
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CIS 126 - Computer Operations and Maintenance Hours: 3
This course is designed to help students acquire the knowledge and skills needed to install, upgrade, repair, configure, troubleshoot, optimize, and perform preventative maintenance on standalone and networked desktop and mobile computing devices.
Prerequisite: None
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CIS 127 - Web Design and Development Hours: 3
This course will introduce students to the fundamentals of HTML and CSS with a focus on best practices in web design.
Prerequisite: None
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CIS 129 - C# Programming Hours: 3
The course will use C# to explain programming concepts including object-oriented programming (classes, methods, objects, etc), how to use variables, data types (arrays, strings, numbers, lists, queues, stacks, etc), control structures (conditionals, looping, recursion, etc.) basic algorithms (sorting, searching, etc.), and some advanced ideas (exception handling, threads, input/output streams, etc.).
Prerequisite: CIS 124
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CIS 143 - Implementing Information Systems-User Perspective Hours: 3
Introduction to object-oriented program language in the context of developing and implementing various components of a Management Information System with particular attention given to producing standard Windows and Web user interface forms. Topics are presented in a sequence that allows the student to learn how to deal with a visual interface while acquiring important programming skills such as creating projects with objects, decisions, loops, lists, and arrays. Students are presented with interface design guidelines throughout the course. Class will include numerous projects covering foundational programming.
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CIS 151 - Network I (Cisco) Hours: 3
The Network I course is designed to provide students with classroom and laboratory experience in current and emerging networking technology that will empower them to enter employment or further education and training in the computer networking field. Instruction includes, but is not limited to, networking, network terminology and protocols, network standards, local area networks (LANs), Open System Interconnection (OSI) model, cabling, cabling tools, routers, network devices, Ethernet, and Internet Protocol (IP) addressing.
Prerequisite: None
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CIS 152 - Network 2 (Cisco) Hours: 3
The Network 2 course provides students with classroom and laboratory experience in current and emerging networking technology. Instruction includes, but is not limited to, wide area networks (WANs), transmission control protocol/ internet protocol (TCP/IP), IP addressing, routers, router configuration, routing protocols, and access control lists (ACLs). Particular emphasis is given to understanding the nature of and components of networks that make up LANs and WANs.
Prerequisite/Corequisite: CIS 151
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CIS 173 - Implementing Information System-Data Perspective Hours: 3
Continuation to object-oriented programming in the context of developing and implementing various components of a Management Information System with particular attention given to database incorporation. Students learn to bind data tables to a data grid and bind individual data fields to controls such as labels and text books in user interfaces. Students learn to query arrays, lists, and databases. Class will include numerous projects covering intermediate programming.
Prerequisite: CIS 143 , minimum grade C
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CIS 183 - Project Management Hours: 3
A course designed to study the basic steps and techniques used in the analysis, design, and development of projects. The student will learn to locate, organize, store, retrieve, evaluate, synthesize, and annotate information from print, electronic and other sources needed to solve the problems and make informed decisions for the completion of a successful project. The course will also cover the use of a project management tool to control the project.
Prerequisite: None.
Yearly Cycle:
Spring
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CIS 193 - Operating System (Microsoft) Hours: 3
A course designed to familiarize students with the workstation operating system software. Topics include the commands and procedures to interact and control your workstation’s operating system environment and peripheral coordination. Students will gain the knowledge and skills needed to install, configure, customize, optimized, maintain, and troubleshoot the workstation operating system.
Prerequisite: None
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CIS 203 - Database Structure Hours: 3
This course covers how to plan, create, and maintain relational databases. The course includes creating databases, tables, and indexes while working with information, such as, inserting, deleting, and updating data with queries and built-in functions. Advanced tasks include exploring table types, transactions, and administering the database.
Recommended: Keyboarding skills are recommended.
Prerequisite: None
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CIS 205 - Introduction to SQL Hours: 3
Introduces SQL(Structured Query Language), to the student through both theory and hands-on activities. Students will learn to read and write SQL statements to create, manipulate, and manage data tables in relational database.
Prerequisite: CIS 203
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CIS 211 - Server I Hours: 3
A course to familiarize the student with the skills needed to manage a network using Microsoft Server Operating System. This course will provide the skills necessary to install, configure, customize, optimize, network, integrate, and troubleshoot Microsoft Server Operating System and the Active Directory environment.
Prerequisite: CIS 126 , CIS 151 ,
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CIS 212 - Network Server 2 (Security) Hours: 3
A course to familiarize the student with the skills needed to manage a secure Microsoft Windows Server Operating System. Topics include: Securing servers based on function, designing a secure infrastructure, and security policies, procedures, group policy objects, and management.
Prerequisite: CIS 211 , minimum grade C or consent of instructor.
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CIS 213 - Network 3 Hours: 3
The Network 3 course provides students with classroom and laboratory experience in current and emerging networking technology. Instruction includes, but is not limited to, a review of Open System Interconnection (OSI) and Reference Model and OSI layer functions. Variable-length subnet masking (VLSM), local area network (LAN), switching, virtual LANs (VLANs), LAN design, interior gateway routing protocol (IGRP), and network management. Particular emphasis is given to students being able to demonstrate the ability to apply material from previous semesters to a network and be able to demonstrate the ability to apply material from previous semesters to a network and be able to explain how and why a particular strategy is employed.
Prerequisite: CIS 151 , CIS 152
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CIS 214 - Network 4 Hours: 3
The Network 4 course provides students with classroom and laboratory experience in current and emerging networking technology. Instruction includes, but is not limited to point to point protocols (PPPs), network address translation (NAT), integrated services digital network (ISDN), dial-on-demand routing (DDR), frame relays and network management. The student will prepare for the CCNA exam and have the option to prepare for the Network+ Certification Exam. Studies from previous semesters (Network 1, 2, and 3) will be incorporated into a practical final exams.
Prerequisite: CIS 151 , CIS 152 , and CIS 213
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CIS 215 - Advanced SQL Hours: 3
This course builds on introductory concepts in SQL (Structured Query Language) through advanced statements and features. Additionally, through discussion and hands-on practices. This course will explore concepts associated with managing an online database using PHP.
Prerequisite: CIS 205
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CIS 221 - Linux Hours: 3
This course prepares students for the CompTIA’s Linux+Exams; LX0-101 and LX0-102. It is recommended that the student study for both exams before taking either exam. The Linux+ certification is a vendor neutral certification designed to certify that applicants can complete general Linux tasks across many different distributions. In the latest version of the Linux+ certification CompTIA has partnered with the Linux Professional Institute (LPI) to identify what knowledge is necessary to be an effective Linux administrator, thus the CompTIA Linux+ certification is essentially the same as the Linux Professional Institute Level 1 certification. The Linux administrator, one with about six months to a year’s worth of experience on the job. It focuses on running GNU and UNIX commands from the command line, installing and configuring Linux, and maintaining and securing the Linux system Powered by LPI. This course includes informaiton on Using Linux, Installation, and Localization, Boot and Shutdown, User Interfaces and Desktops, Software Installation, Users and Groups, Disk and File System Management, Hardware Installation, Processes and System Services, System Monitoring Networking and Security. This course requires a minimum of 65 hours to complete online materials.
Prerequisite: Knowledge a student should have before attempting Linux+ course:
- Resume and Employer letter of recommencation
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- A+ Certification or 95% moodle exam CIS 126 and Microsoft 70-680 & 70-687 Certifications or 95% moodle exam CIS 193
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CIS 222 - Network Server 3 (Adv Services 2012) Hours: 3
This course provides students with the knowledge of the advanced services of Windows Server 2012 as an industry certified Windows professional. Microsoft’s 70-412: Configuring Advancing Windows Server 2012 Services certification measures the students’ ability to administer, configure and manage Windows Server 2012 advanced services. The curriculum measures the student’s ability to perform real-world job skills using the Window Server 2012 operating system. This course includes information on Active Directory Infrastructure, File and Storage Solutions, Disaster Recovery, Advanced DHCP, Advanced DNS, Hyper-V, High Availability, Active Directory Certificate Services, Active Directory Rights Management Services (AD RMS), and Active Directory Federation Services 2.1 (AD FS). This course requires a minimum of 41 hours to complete online materials.
Prerequisite: CIS 126 , CIS 193 , CIS 211 , CIS 212 , with 95% on moodle exams or Instructor Approval
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CIS 223 - Security I Hours: 3
This course helps prepare students for various IRC (Industry recognized certifications) such as the CompTia Security+ and the (ISC)2 SSCP. Students will learn about the challenges associated with protecting electronic information and physical system components. Various threats and techniques for protection data and information against those threats will be discussed. Skills will be introduced to manage security threats and harden systems and networks for optimal security.
Prerequisite: CIS 123 or CIS 126
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CIS 233 - Security II Hours: 3
Advanced topics in operating system, network, and organizational security to ensure the confidentiality, integrity, and availability of systems and information in various organization-types are explored.
Prerequisite: CIS 123 and CIS 223
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CIS 265 - CIS Internship Hours: 3
This course is a supervised work experience in an information technology environment using the skills and related knowledge learned in previous courses. The instructor will do coordination of work experience to classroom learning. Time will be arranged to discuss this experience. This course should be taken in the last semester of the student’s degree/certificate completion.
Prerequisite: Enrollment in the Computer Information Systems Program and consent of the instructor.
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CIS 270 - I.S.-Computer Information System Hours: 1 - 5
A specialized program of study directly related to the department’s area of expertise. The course is arranged between a faculty member and student and takes into consideration the needs, interests and background of the student.
Prerequisite: Consent of instructor
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CIS 280 - Special Topics-Computer Information System Hours: 1 - 5
Courses are offered to accommodate special interests of students and/or faculty. Typically, the course will cover new material not currently contained in the curriculum at ECC.
Prerequisite: None
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CIS 290 - Program Capstone-Computer Information System Hours: 1
This course is designed to provide students with the skills for seeking employment and to manage their careers effectively. Topics covered include conduction a job search, interviewing techniques, employment correspondence, acquiring web-based skills, and resume and portfolio development for job search and/or career advancement. Student will also demonstrate technology and academic proficiencies (complete WorkKeys assessment). This course should be taken the last or next to last semester prior to graduation.
Yearly Cycle:
Spring
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Criminal Justice |
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CRJ 102 - Criminal Law & Procedures Hours: 3
A study of criminal, common, and statutory law within the context of enforcement. Study includes substantive criminal law, its development, interpretation, and administration with emphasis on the criminal law and procedures in the state of Missouri.
Open only to: Offered evenings only.
Prerequisite: None
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CRJ 105 - Constitutional Law Hours: 3
A course designed to provide the student with a broad, general introduction to the area of constitutional law. It is a study of the impact and influence of our Constitution’s amendments on the field of criminal justice. The course should provide a clear description of recognizing the importance of our Constitution along with its ammendments as they apply to the rights of all involved when disseminating justice in our society: criminals, victims, police officers, lawyers, and our court system.
Prerequisite: CRJ 101 , minimum grade C
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CRJ 201 - Introduction to Corrections Hours: 3
This course provides a basic knowledge of the correctional process as it proceeds from the time of arrest and incarceration, through the criminal justice system, and into the correctional institution or alternative program. It includes a description of various treatment modalities and philosophies.
Open only to: Offered evenings only.
Prerequisite: CRJ 101
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CRJ 204 - Police Patrol & Service Hours: 3
A study of the foundations of police operations, providing patrol coverage and called-for services, the principle of conspicuous presence as a means of crime prevention, and preservation of the peace.
Open only to: Offered evenings only.
Prerequisite: CRJ 101 , minimum grade C
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Culinary Arts |
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CUL 101 - Kitchen Fundamentals Hours: 3
A basic course to prepare students for kitchen study, Kitchen Fundamentals covers areas of basic purchasing procedures, product identification, food costing, and kitchen equipment. In addition, measurements and basic recipe calculations are covered.
Prerequisite: None
Yearly Cycle:
Fall
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CUL 103 - Basic Culinary Methods & Techniques Hours: 5
The course will provide a foundational level of the basics of professional cooking. Students completing Basic Culinary Methods & Techniques will learn about knife skills, basics of stocks and sauces, and the four primary methods of cooking: Dry Heat without fats or oils, Dry Heat with fats or oils, Moist Cookery, and Combination Cookery. This course will provide the basic fundamental skills necessary to continue with the study of Culinary Arts, and a career as a culinarian.
Prerequisite: CUL 101 and CUL 104
Yearly Cycle:
Fall
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CUL 104 - Food Safety & Sanitation Hours: 1
This course deals with proper food handling procedures, common errors in food handling and the negative impact when the system breaks down. The course explains basic hazards associated with food safety, correct food handling, sanitizing and maintaining clean food contact surfaces and food storage. Completion of a food safety exam and earning a “safe food handling certificate” are required to pass Food Safety & Sanitation.
Yearly Cycle:
Fall
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CUL 105 - Culinary Competition I Hours: 1
This is the Culinary Arts lab and competition course. A course in individual and team building skills, team strategy and develop critical standards in basic and intermediate culinary skills. The course may be taken at the completion of CUL 103 Basic Culinary Methods & Techniques and for each semester after the student is enrolled in the program curriculum as a full-time student.
Prerequisite: CUL 103
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CUL 106 - Culinary Competition II Hours: 1
This is the Culinary Arts lab and competition course. A course in individual and team building skills, team strategy and develop critical standards in basic and intermediate culinary skills. The course may be taken at the completition of CUL 103 Basic Culinary Methods and Techniques and for each semester after the student is enrolled in the program as curriculum as a full-time student.
Prerequisite: CUL 103 , CUL 105 ; minimum grade C
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CUL 107 - Culinary Competition III Hours: 1
This is the Culinary Arts lab and competition course. A course in individual and team building skills, team strategy and develop critical standards in basic and intermediate culinary skills. The course may be taken at the completion of CUL 103 Basic Culinary Methods & Techniques and for each semester after the student is enrolled in the program curriculum as a full-time student.
Prerequisite: CUL 103 , CUL 105 , CUL 106 ; minimum grade C
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CUL 111 - Fundamentals of Baking Hours: 4
The course will provide a foundational level in the basics of baking. The study of yeast raised breads, quick breads, cakes, pies and basic pastries will be covered along with the products used in their making. The student will be exposed to lecture and extensive hands-on work in the bakery lab learning how variables can affect the outcome of the bakeshop products.
Prerequisite: CUL 103
Yearly Cycle:
Fall
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CUL 112 - Concept Planning & Nutritional Menus Hours: 3
This course is the study of the development and use of concepts and the development of relevant menus common to all foodservice establishments. Concept Planning and Nutritional Menus will explore the development of a concept through the steps necessary to a final menu. Students will discover the basics of the essential nutrients and their value in various food groups, their functions in the body, and how to build nutritional menus and prepare foods for affect nutritional outcomes.
Yearly Cycle:
Spring
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CUL 113 - Interm Culinary Methods & Techniques Hours: 3
A continuation of Basic Culinary Methods and Techniques, this course centers on a la carte and banquet cooking that will be served in different ways. Students will be assigned different stations of the kitchen while participating in guest service meals. Intermediate Culinary Methods & Techniques is taught concurrently with Dining Room Management & Table Service to emphasize the needs of cooking and serving together for the guest’s positive dining. Also included are, pantry work (salads and luncheon items) and breakfast foods.
Yearly Cycle:
Spring
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CUL 114 - Dining Room Management & Table Service Hours: 2
This course identifies the different types of service found in the restaurant industry today. Students will learn proper techniques used in each style of service and the critical interaction between the kitchen, dining room, and guests. Lecture will include American service, French Haute service, Russian and English service. The student will learn these service types through hands-on activities by serving meals in the restaurant area.
Prerequisite: CUL 115
Yearly Cycle:
Spring
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CUL 115 - Survey of Restaurant Cuisine & Cooking Hours: 1
This course exposes students to the vast differences in restaurant cuisine and the cooking methods used in the kitchen. Students will utilize skills and knowledge from previous courses to analyze different restaurant experiences.
Yearly Cycle:
Spring
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CUL 165 - Culinary Internship Hours: 1
The internship is intended to give the culinarian in training a perspective of an active working kitchen under the supervision of a chef or foodservice manager. Students are required to have eight working weeks in a kitchen or bakeshop, which is the equivalent of a minimum 256 hours of work. The work experience will be observed by an instructor from the Culinary Department. During the internship, students are required to keep a weekly journal and up-to-date times worked.
Prerequisite: CUL 103
Yearly Cycle:
Summer 1st yr.
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CUL 212 - Meat & Fish ID & Fabrication Hours: 2
This course is the study of specific types, cuts, and fabrications of meats, poultry and fish. Students will advance their knowledge and skills learned in Purchasing & Product Identification. Areas in meat, poultry and fish standards, grading, and yields will be taught with students breaking down and butchering these items into restaurant grade cuts.
Prerequisite: CUL 103
Corequisite: CUL 214 Yearly Cycle:
Fall
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CUL 214 - Garde Manger Hours: 3
This is an intermediate course in skill development as well as providing the fundamental understanding of Garde Manger and Charcuterie. Areas covered combine classical elements of the cold kitchen such as forcemeats, cold platter work, salads, cold appetizers, ice carving, general pantry products, and planning/executing a course specific buffet. Students will learn from lecture, demonstrations and hands-on practice of processes.
Prerequisite: CUL 103
Corequisite: CUL 212 Yearly Cycle:
Fall
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CUL 215 - Elements of Banquet & Catering Hours: 1
This course challenges the culinary student to learn about the banquet process from start to finish in the capacity of menu developer, food preparation and planning, food service, function breakdown, and customer relations. As an advanced course, it draws on all elements to learn successful banquet and catering operations. Students are required to participate, as a manager or staff, in five planned functions that may not be within the scheduled class times.
Prerequisite: CUL 103 and CUL 115
Yearly Cycle:
Fall
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CUL 216 - Fundamentals of Restaurant Operations Management Hours: 3
The course includes aspects of management methods and styles, marketing, management structure and other business elements unique to the food and beverage industry. Students will also become acquainted with the business plan and how it benefits a new business.
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CUL 217 - Kitchen Supervisory Development Hours: 2
This course will examine human resources as it relates to the foodservice operation. Effective communication in a kitchen situation and leadership skills are areas of study. Students will also learn about management styles and problem solving for positive management results. Students will learn how to prepare a portfolio and resume for career management.
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CUL 218 - Kitchen Supervision & Restaurant Operations Hours: 3
This class will introduce the student to the management side of Culinary Arts. Including management styles, marketing, and fundamental elements involving owning and operating one’s restaurant. Students will also be introduced to Human Resources Management, resume writing, communications and leadership skills relevant to the Hospitality Industry.
Yearly Cycle:
Fall
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CUL 221 - International Cooking Hours: 2
This course will touch on four areas of the world and explore their culture and cuisine. Areas to be studied will not fall in the “Western” cuisine students have studied as part of Basic Culinary Methods & Techniques but more of the “new world” and non-western civilizations. The course is intended to give the student an appreciation of cultures we are not normally familiar with.
Prerequisite: CUL 103
Yearly Cycle:
Spring
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CUL 222 - Advanced Culinary & Restaurant Operations Hours: 4
This is an advanced course for culinary arts majors. In utilizing skills and knowledge learned throughout the program the students, as a working team, will operate a restaurant of their own design while guided by the instructor. This includes alterations to the present menu, food preparation and service, and maintaining a positive financial balance on their activities. Students participate as managers/restaurant owners as well as staff.
Prerequisite/Corequisite: CUL 113 and CUL 114
Yearly Cycle:
Spring
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CUL 223 - Beverage Management Hours: 3
Skills and knowledge acquired from Beverage Management directly relate to a better understanding of the whole operation of a food and beverage business. Areas of study include responsible service of alcoholic and non-alcoholic beverages, different types of spirits, beers and wines, the study of viticulture and viniculture for wines, and maintaining proper beverage management methods for profitable operations.
Yearly Cycle:
Fall
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CUL 224 - Advanced Baking & Confections Hours: 2
This is an advanced course that builds on skills and theory learned in Fundamentals of Baking. Areas to be covered include: classical and modern desserts and pastries, chocolate use in confections and desserts, pulled sugars and other classical confections. Also covered is how to plan/execute a course specific buffet. Students will learn from lecture, demonstrations and hands-on practice of processes.
Prerequisite: CUL 111
Yearly Cycle:
Spring
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CUL 229 - Culinary Arts Comprehensive Hours: 1
This is an assessment of students who have completed the culinary arts core classes within the semester. It is a structured three-part exam encompassing skills and knowledge learned during the program. Part one is a basic knife skills and mise en place evaluation. Part two is a skills evaluation of cooking and culinary ability. Part three is a written comprehensive exam using the guidelines of the American Culinary Federation’s certification exam.
Prerequisite: CUL 222
Yearly Cycle:
Spring
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CUL 270 - I.S.-Culinary Arts Hours: 1 - 5
A specialized program of study directly related to the department’s area of expertise. The course is arranged between a faculty member and student and takes into consideration the needs, interests and background of the student.
Prerequisite: Consent of instructor
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CUL 280 - Special Topics-Culinary Arts Hours: 1 - 5
Courses are offered to accommodate special interests of students and/or faculty. Typically, the course will cover new material not currently contained in the curriculum at ECC.
Prerequisite: None
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Economics |
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ECO 101 - Principles of Macroeconomics Hours: 3
An introduction to the total level of economic activity–the rate of production and income. Topics include inflation, unemployment, government spending and fiscal policy, incomes policy, the banking system and monetary policy, and international economics.
MOTR ECON 101
Gen Ed Skill Type: ESR-CLO, GC-CLO, MTSBS
Prerequisite: MTH 080 , MTH 102 , or MTH 104 minimum grade C or placement scores into MTH 110 or higher.
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ECO 102 - Principles of Microeconomics Hours: 3
An introduction to how prices are determined. Topics include how prices are set in markets of varying degrees of competition; how income is determined: wages and salaries, rent, interest, and profits; unions; environmental problems; wealth and poverty in the United States of America; and non-market economic systems.
MOTR ECON 102
Gen Ed Skill Type: CCT-CLO, MTSBS
Prerequisite: MTH 080 , MTH 102 , or MTH 104 minimum grade C or placement scores into MTH 110
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ECO 270 - I.S.-Economics Hours: 1 - 5
A specialized program of study directly related to the department’s area of expertise. The course is arranged between a faculty member and student and takes into consideration the needs, interests and background of the student.
Prerequisite: Consent of instructor
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ECO 280 - Special Topics-Economics Hours: 1 - 5
Courses are offered to accommodate special interests of students and/or faculty. Typically, the course will cover new material not currently in the curriculum at ECC.
Prerequisite: None
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Education |
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ED 1163 - Speech & Language Development of the Normal & Exceptional Child Hours: 3
A study of the development of speech and language in the normal and exceptional child with a consideration of factors that contribute to or impair this development. Multicultural issues will be introduced.
Lecture/Laboratory: Lecture
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ED 2083 - The Nature of Language Hours: 3
The course is an introduction to linguistics, the study of language. The various aspects of language will be presented. Tools for analyzing basic linguistic structures will be introduced.
Lecture/Laboratory: Lecture
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EDU 105 - Foundations in Early Childhood Education Hours: 3
An introduction to the profession of early care and education including historical foundations, ethical guidelines, and trends. Licensing rules and regulation will be reviewed along with a broad range of current program and accreditation systems. Students will examine the qualities and skills necessary for working with young children and receive an overview of appropriate curriculum. Students will learn to observe and record the behavior, teacher, and environment of young children. Students will learn strategies to work effectively with families to meet the needs of the child. This course will provide 40 hours of training for a CDA.
Prerequisite: None
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EDU 107 - Family, School & Community Hours: 3
This course explores the impact of the community and society on children and families. Cultural and socio economic factors and the realities of the changing family and society including family systems, child rearing, and parenting styles are surveyed. Students will examine strategies to promote family and community involvement. Community agency programs and their benefits for parents will also be discussed.
Prerequisite: None
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EDU 115 - Child Health, Nutrition & Safety Hours: 3
This course is designed to give information about current concepts in the field of health, safety and nutrition for children birth to eight years old in relationship to their family and community. This course will prepare the early childhood educator to meet the physical needs of young children through the creation of a safe environment, planned routines, and positive experiences. Topics include health assessment, first aid, safety, basic nutrition, nutrition education, meals and snacks for children. This course will provide 40 hours of training for a CDA.
Corequisite: EMS 100
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EDU 125 - Child Development Hours: 3
This course is a study of human development from conception to age eight. It will provide an overview of physical, cognitive, social, emotional, creative, and language development with emphasis on interrelationship of growth and behavior of young children. Theories and philosophical viewpoints will be introduced to help students determine a personal philosophy of how children grow and learn. Students will observe children of different ages in a variety of settings using multiple assessment and data tools. This course will provide 40 hours of training for a CDA.
Prerequisite: None
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EDU 127 - Child Observation & Assessment w/Field Experience Hours: 3
This course consists of supervised observation in conjunction with classroom lecture. Students will complete a total of 2 hours/week of lecture/instruction and students will observe one child in a single facility for a total of 45 hours throughout the semester. The student, with the teacher, field advisor, and parent approval will observe one child with various developmentally appropriate observation methods. The culminating experience for this course will be the compilation of the observations into a full report on the child’s developmental level in each of the following areas: physical, creativity, social, emotional, cognitive, and language development. The students will meet with the instructor at the end of the semester to share experiences and bring closure to the observation to prepare for the internship.
Prerequisite: EDU 125 , minimum grade C
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EDU 128 - Technology for Early Childhood Hours: 3
In this course students will learn how to integrate instructional and management technology into the B-3 grade programs. Students will study a variety of software programs, presentation technology, data collecting, business management and telecommunication tools. The focus will also be on social, ethical, legal, and human issues surrounding the use of technology in the early childhood environment. Students will observe three (3) hours in a local early childhood program.
Prerequisite: ENG 101 or ENG 114
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EDU 190 - CDA Capstone-Childcare Practicum Hours: 3
Study of the ethical/professional factors in Early Childhood Education. Students will complete a Professional Portfolio along with other documents required to apply for the CDA Crediential. Students will complete 480 practicum hours in an Early Childhood Setting under the guidance of an early childhood educator. Students will develop knowledge, skills, and attitudes necessary for a successful and productive Early Childhood Career.
Prerequisite/Corequisite: EDU 105 , EDU 115 , and EDU 125
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EDU 200 - AAT Placement Documentation Hours: 0
This course is a prerequisite to any education required field placement. Students will complete documentation that is required for placement.
Session Cycle:
AYearly Cycle:
A
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EDU 201 - Foundations of Education in a Diverse Society Hours: 3
This course is designed to examine educational practice form diverse historical, philosophical, sociological, economic, and legal perspectives. The course will address issues of educational equity, sociocultural influences on teaching and learning, and how teachers and schools can contribute to interpersonal and intercultural understanding respect, social justice, and democratic citizenship. Students will explore the nature of school environments, the fundamental goals of education in the American public school, English Language Learners, The relationship between school and a diverse society, the organization of school curricula, and characteristics of effective schools and instruction in grades P-12. Students will spend 12 hours of service learning at an educational non-profit organization.
Prerequisite: ENG 101
Session Cycle:
FSSUYearly Cycle:
A
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EDU 202 - Emerging Language & Literacy Hours: 3
An overview of early literacy based on appropriate literacy standards. Students will learn about emergent literacy such as emergent speaking, emergent writing, and emergent reading. Strategies for enhancing and assessing literacy curriculum in each of theses areas will be discussed. Family literacy and its importance will also be included in the coursework.
Prerequisite: EDU 125 , minimum grade C
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EDU 203 - Educational Technology Hours: 3
In this course students will learn how to integrate instructional technology into the P-12 classrooms. Students will study a variety of software programs, presentation technology, and telecommunication tools. The focus will also be on social, ethical, legal, and human issues surrounding the use of technology. Students will observe 3 hours in a local EMints classroom.
Prerequisite: ENG 101 or higher
Prerequisite/Corequisite: MTH 110 or higher
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