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Geographic Information Systems |
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GIS 111 - Intro to Geographic Information Systems
3.00 Credit(s)
The focus of this class will be on the basic processes and applications of Geographic Information Systems. The class will cover, among other things, file formats, data bases, spatial analysis and use of GIS data and decision-making. 59.4 Lec. Hrs.
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Global Studies |
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GLS 100 - Contemporary World Issues
3.00 Credit(s)
This course is an interdisciplinary approach to the study of issues affecting life in the modern world. It identifies topical areas to study as background to major contemporary issues. Typical areas of discussion will be ecology, world economy, resource utilization, and comparative cultures among others. Instruction will be primarily discussion oriented and will utilize guest lectures, outside reading and projects, and limited lecture. 59.4 Lec. Hrs. This course satisfies a general education requirement in the Cultural/Historical Perspectives Area.
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GLS 120 - Education Experience Abroad
1.00 - 3.00 Credit(s)
Exploration of world historic sites, cultural features and geography, combined with reading from applicable sources, will enable the student to draw conclusions about the significance of individual events in a context of a culture/civilization. This course provides a structured short-term study experience in a foreign country, preceded by preparatory study and followed by project completion after return from travel. Additional cost for travel. 19.8 - 59.4 Lec. Hrs.
Prerequisite(s): ENG 013 and RDG 032 or RDG 033 ; or minimum English and reading placement scores based on college assessment; or consent of instructor.
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Graphic Communications |
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GRA 103 - Introduction to Macintosh
1.00 Credit(s)
This specialized course is designed for students entering the graphic arts technology program. Students will be introduced to basic computing concepts including: cross-platform explanations of common operating systems, working with files, accessing and submitting information across networks, font and file management, and basic troubleshooting. 19.8 Lec. Hrs.
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GRA 134 - Digital Photography
3.00 Credit(s)
This is an introductory course is on digital photography. Fundamental concepts covered include equipment, exposure, and composition. Students will also begin to learn how to make high-quality black-and-white and color and prints from their work. 59.4 Lec. Hrs.
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GRA 150 - Introduction to Web Design
3.00 Credit(s)
This course will instruct students on planning, designing, and managing effective websites. Focus is placed on developing manual HTML and CSS scripting skills as well as incorporating XML-ready and XHTML-ready script into the code. Throughout this class special consideration given to creating sites which are W3C and ADA compliant. 19.8 Lec. Hrs. / 79.2 Lab Hrs.
Prerequisite(s): GRA 103 , GRA:220
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GRA 164 - Digital 3-D and Animation
3.00 Credit(s)
This specialization course will introduce the student to the basic steps for completing computer animation. Concepts to be explored include 3-D modeling, rendering, composting and special effects and recording of the animation sequence to video. 19.8 Lec. Hrs. / 79.2 Lab Hrs.
Prerequisite(s): GRT:162, GRT 220
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GRA 173 - Typography
3.00 Credit(s)
This course explores the fundamental principles of Typography and its role in visual communication. Students will explore both the form and function of typography in design through lectures and demonstrations. Emphasis is placed on the history of type, anatomy of letter forms and appropriate uses of type. 59.4 Lec. Hrs.
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GRA 232 - Digital Photography
3.00 Credit(s)
This is an introductory course in digital photography. Fundamental concepts covered include equipment, exposure, and composition. Students will also begin to learn how to make high-quality black-and-white and color and prints from their work. A professional quality digital single lens reflex (DSLR) camera is required. 59.4 Lec. Hrs.
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GRA 272 - Advanced Photography
3.00 Credit(s)
Through practice with subject matter and materials both assigned and of their own choosing, students will learn to determine the most effective approach (creative and technical) that should be taken for conveying a pictorial message that will stimulate a response in the viewer. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
Prerequisite(s): GRT 220 , GRT 230 , and JOU 172
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GRA 900 - Portfolio
3.00 Credit(s)
This course provides a highly individualized learning experience within the areas of electronic pre-press, multi-media, web design, graphic design, animation, graphic arts management, photography, or game development. Specific advanced tasks and projects are identified and customized for the student. Students will assemble and create a high quality portfolio highlighting the skills and personal style they have developed while completing the Graphic Arts Technology Program. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
Prerequisite(s): Complete all courses from the first three semesters of the Graphic Arts program; or consent of instructor.
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Graphic Design |
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GRD 415 - InDesign I
3.00 Credit(s)
In this course, students will gain an in-depth working knowledge of Desktop Publishing layout software, with an emphasis on technical skills. In addition they will learn about the basics of design and layout, typography and about the many tools and resources available. Participants will study and apply the design elements of emphasis, contrast, balance, alignment, repetition, flow, use of images, color and typography by completing specific projects designed to increase their understanding of each element and through class critiques of each project. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
Prerequisite(s): RDG 033 or minimum reading placement based on college assessment.
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GRD 430 - InDesign II
3.00 Credit(s)
This course will cover advanced topics in design and layout. Students will further develop their skills by completing advanced graphic design projects. In addition, quality control, attention to detail, setting up electronic files correctly, and choosing an appropriate paper will be emphasized. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
Prerequisite(s): GRD 415
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GRD 459 - Illustrator
3.00 Credit(s)
This course introduces students to the tools and concepts used in designing and creating images using illustration software. Students will use illustration software to create common line art applications such as logos, charts and graphs, and more complex illustrations. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
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GRD 463 - Photoshop
3.00 Credit(s)
This course will introduce students to the appropriate software for working with bitmap images. Image acquisition by scanning, manipulation for tonal and color correction as well as retouching and image output to print and web formats as it applies to Graphic Arts industry will be emphasized. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
Prerequisite(s): MAT:073 or minimum math placement based on college assessment.
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Graphic Technologies |
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GRT 107 - Introduction to Graphics Arts Technology
3.00 Credit(s)
This course provides students with a complete introduction to the graphic communications industry. Students will cover safety, an introduction to graphic communications, history of the graphic arts, traditional and electronic pre-press procedures, press and finishing operations, web development and multimedia. 59.4 Lec. Hrs.
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GRT 110 - Calculations and Measurements for Graphic Arts
3.00 Credit(s)
The course is designed for students who will pursue a career in the graphic arts industry. It includes a complete study of basic math skills for pre-press, press, estimating and bindery. 59.4 Lec. Hrs.
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GRT 121 - Electronic Publishing
3.00 Credit(s)
Participants will gain an in-depth working knowledge of Quark XPress, with an emphasis on technical skills. In addition they will learn about the basics of design and layout, typography and about the many tools and resources available. Participants will study and apply the design elements of emphasis, contrast, balance alignment, repetition, flow, use of images, color and typography by completing specific projects designed to increase their understanding of each element and through class critiques of each project. 19.8 Lec. Hrs. / 79.2 Lab Hrs.
Prerequisite(s): GRA 103 , GRT:108
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GRT 130 - Quality Concepts and Regulations for the Graphic Arts
2.00 Credit(s)
This course will introduce the student to concepts being utilized throughout industry today. Techniques for team building, decision making and communication will be discussed and incorporated. The skills developed in this course will be utilized throughout the program. 39.6 Lec. Hrs.
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GRT 160 - Electronic Pre-Press
3.00 Credit(s)
A continuation of Electronic Publishing. The course will involve the student in advanced functions on the computer formats. Exposure to layout software as well as various publication formats will be addressed. 19.8 Lec. Hrs. / 79.2 Lab Hrs.
Prerequisite(s): GRT 121
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GRT 163 - Multimedia and the Internet
3.00 Credit(s)
This course explores the creation of interactive projects utilizing time-based graphics, sounds, animation, and video. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
Prerequisite(s): GRT 130 , GRT 220
Corequisite(s): GRT 110 , GRT:250
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GRT 165 - Multimedia and the Internet II
3.00 Credit(s)
This class explores the development of interactive content using ActionScript 3.0. Special focus will be on production and project management skills, along with best practices. Typical projects include preloaders, interactive portfolios, digital kiosks, music)(video players, games, etc. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
Prerequisite(s): GRT 163
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GRT 169 - Color Theory
2.00 Credit(s)
This course is designed to increase the intellectual and visual awareness of the technical aspects, manipulation, and control of color. Basic color principles, terminology, and applications will be discussed. Students will experiment with the interaction of color and its implications, and explore color harmonies. 39.6 Lec. Hrs.
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GRT 215 - Advanced Pre-Press Techniques
3.00 Credit(s)
An in-depth study of photomechanical techniques and processes detailing half-toning, duo tones and problem solving. This specialization course will also detail advanced film assembly and contacting operations. Other concepts explored will include densitometry, pin register systems and maintenance on various pre-press equipment. 19.8 Lec. Hrs. / 79.2 Lab Hrs.
Prerequisite(s): GRT 110
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GRT 220 - Electronic Color Control
3.00 Credit(s)
This specialization course will introduce the student to various means of image creation and manipulation. The principles of scanning, software systems and color control through means of composites will be addressed. 19.8 Lec. Hrs. / 79.2 Lab Hrs.
Prerequisite(s): GRT 160
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GRT 222 - Acrobat
3.00 Credit(s)
This course will focus on advanced electronic file preparation issues. Time will be spent on exploring and applying the tasks and processes required for preparing and delivering efficient digital content. Experience in fixing incorrectly prepared files and preparing files for electronic distribution and online use will be emphasized. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
Prerequisite(s): GRD 415
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GRT 230 - Color Correction
3.00 Credit(s)
In this course students will explore fundamental topics related to the creation, capture, manipulation, and targeting of photographic content for print and web. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
Prerequisite(s): GRD 463 , GRT 169
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GRT 237 - Packaging Design
3.00 Credit(s)
This course will explore methods and techniques for the design and assembly of three- dimensional product packages and defines the role of packaging in product identification, presentation, and production. The unique challenges of adapting typography, illustration, design and materials to three-dimensional forms are explored. A combination of traditional hands-on skills such as straight edges, drafting, illustration, drawing and digital skills tools such as Adobe Photoshop, Illustrator and InDesign will be necessary to complete most projects. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
Prerequisite(s): GRD 415
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GRT 245 - Issues in Graphic Arts Technology
3.00 Credit(s)
This course covers a variety of business topics related to graphic communications, including professional relationships, business practices, pricing and trade customs, salaries, legal issues and professional and technology related issues. In addition forms and contracts will be covered. The course will cover graphic design, web design, illustration, animation and other areas of specialty. 59.4 Lec. Hrs.
Prerequisite(s): GRA:107
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GRT 264 - Authoring and Web Design II
3.00 Credit(s)
This specialization course will introduce the student to advanced concepts in web development. Students will begin developing skills in scripting JavaScript and Document Object Model (DOM) Scripting. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
Prerequisite(s): GRA 150
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GRT 266 - Technology Changes in the Graphic Arts
2.00 Credit(s)
Seminar course on advances in graphic arts technology and how they may affect the industry and workplace. The Graphic Arts Technology Center will be utilized to demonstrate new advances in technology and environmental technology. 39.6 Lec. Hrs.
Prerequisite(s): All core curriculum courses and technical electives for the first three terms of the Graphic Arts program.
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GRT 805 - Graphic Arts Process Production Co:op
5.00 Credit(s)
A cooperative learning experience in the area of Graphic Arts. 19.8 Lec. Hrs. / 316.8 Co-op Hr.
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GRT 949 - Special Topics
1.00 Credit(s)
This is a special topic course offered at discretion of the instructor. Students will be able to explore in greater detail a subject, that does not normally fall within the scope of the current curriculum for the Graphic Arts Technology program, but is related to the topic of Graphic Arts. The description for this course will be determined on a case by case basis as appropriate to the content. 39.6 Lab Hrs.
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Hospitality, Culinary Arts & Management |
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HCM 100 - Sanitation and Safety
2.00 Credit(s)
This course provides the student with a solid foundation in food service sanitation and safety. Students are required to the pass the ServSafe Food Protection Manager Certification exam to continue in the Culinary Arts curriculum. 39.6 Lec. Hrs.
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HCM 116 - Fundamentals Of Baking
3.00 Credit(s)
This course is for a student with very little baking or pastry experience. Students will cover the basics of theory and preparation of baked items. Science and math will play a large role in this course. Items the students will prepare include yeast bread, cookies, creams, puddings, pie crusts and filling and quick breads. The focus of the course is on standard production methods for a successful product in small and large scale batches. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
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HCM 125 - Basic Cake Decorating
1.00 Credit(s)
The course is designed to explain and demonstrate the techniques, equipment, and components required to produce a decorated cake. Students will practice decorating layered cakes and tiered cakes. 39.6 Lab Hrs.
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HCM 154 - Basic Food Preparation
2.00 Credit(s)
This course teaches students the basic skills of grilling, frying, broiling, sautéing, vegetable cookery, recipe conversion, recipe costing, and creating soups and stocks. 19.8 Lec. Hrs. / 39.6 Lab Hrs.
Corequisite(s): HCM 180
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HCM 155 - Garde Manger
3.00 Credit(s)
In this course students will prepare all foods Associated with a true garde manger station in a restaurant, including salads, pate, terrines, cold appetizers, showpieces, ice carvings, canapés and show platters. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
Prerequisite(s): HCM 100 , HCM 160 , and HCM 241
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HCM 156 - Intermediate Food Prep
3.00 Credit(s)
Upon completion of this course, students will have attained a medium level of skills in equipment usage, knife skills including mandolin, starches and vegetable cookery, protein fabrication, derivative sauces, fish and shell fish cookery, stone oven and Rational cooking, beginning sous vide cookery, and sanitation skills. 19.8 Lec. Hrs. / 79.2 Lab Hrs.
Prerequisite(s): HCM 100 , HCM 154 , and HCM 180 with a minimum grade of C.
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HCM 160 - Advanced Food Preparation
3.00 Credit(s)
This course will teach food preparation and professional standards at an advanced level. Skill areas addressed include knife cuts, industry based equipment, mother sauces and their derivatives, culinary brigade, chef management, the preparation of soups, starches, vegetables, proteins, sushi, healthy alternatives and one-bite foods. 39.6 Lec. Hrs. / 59.4 Lab Hrs.
Prerequisite(s): HCM 156 , HCM 265
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HCM 180 - Food Fundamentals
2.00 Credit(s)
This course is an overview of foodservice and culinary arts. Students look at industry structure, developing trends and influences of management. Students will develop their awareness of food products and the world of food. 39.6 Lec. Hrs.
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HCM 182 - Intermediate Baking
3.00 Credit(s)
This course is designed for students with a fundamental knowledge of baking. The students will learn to bake a variety of items from breads to custards to cakes. The students will use their creativity in this class as well as follow variations of recipes. Science and math are a large part of this course. 19.8 Lec. Hrs. / 79.2 Lab Hrs.
Prerequisite(s): HCM 100 , HCM 116
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HCM 183 - Advanced Baking
3.00 Credit(s)
This course is for a student with experience in baking. The students will hone their skills, learn new recipes and create their own desserts. The students will use what they have learned in Fundamentals of Baking and Intermediate Baking to further their education in Advanced Baking. 19.8 Lec. Hrs. / 79.2 Lab Hrs.
Prerequisite(s): HCM 100 , HCM 182
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HCM 199 - Batch Cooking
2.00 Credit(s)
This course is designed to further enhance students’ training in quantity cooking. 19.8 Lec. Hrs. / 59.4 Lab Hrs.
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HCM 212 - Industry Management
3.00 Credit(s)
This course will expose students to theoretical concepts as well as practical applications to develop management skills related to the restaurant industry. The course is service-oriented with emphasis on staff and guest relations. 59.4 Lec. Hrs.
Prerequisite(s): HCM 255
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HCM 224 - Artisan Breads
2.00 Credit(s)
This course is designed to further enhance students’ advanced level of baking breads. 79.2 Lab Hrs.
Prerequisite(s): HCM 100 and HCM 116
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HCM 233 - Menu Planning and Nutrition
3.00 Credit(s)
This course emphasizes basic food nutrients, USDA guidelines and USDA standards and their use in restaurant cooking. Students will calculate body energy requirements, and create a nutritionally sound menu using classical tools and preparation methods. 59.4 Lec. Hrs.
Prerequisite(s): HCM 154
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HCM 241 - Menu Planning and Sales Promotion
3.00 Credit(s)
In this course students will learn how various influences can impact menus and how to effectively target menus to specific needs. Menus from other cultures and menus for a variety of functions will be covered. Students will learn to prepare a cost-effective, seasonally-oriented and overall aesthetic menu. 59.4 Lec. Hrs.
Prerequisite(s): HCM 154
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HCM 255 - Purchasing
3.00 Credit(s)
This course will provide the student with a general understanding of purchasing in a professional food service setting and introduce the student to all aspects of obtaining goods: calculating quantities, costs, budgets, menu planning, choosing vendors, delivery schedules as well as storage needs. The student will apply culinary math calculations to analyze purchasing options. 59.4 Lec. Hrs.
Prerequisite(s): HCM 180 , HCM 265
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HCM 265 - Mathematics for Hospitality
3.00 Credit(s)
This course will provide the student with a general understanding of mathematics application used in a professional food service setting. This course will then introduce the student to the mathematical knowledge needed in the restaurant and hospitality industry. 59.4 Lec. Hrs.
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HCM 280 - Food Cost Accounting
3.00 Credit(s)
This course teaches students to effectively calculate and control costs in foodservice establishments. Students are provided with the basic concepts to yield a profit in the kitchen and manage effective control over income and expenses in the restaurant industry. 59.4 Lec. Hrs.
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HCM 301 - Beverage Control
3.00 Credit(s)
This course will provide an in-depth study of wines, beverages, spirits and beers. Topics covered include purchasing, storage and developing a wine list that is compatible with a variety of foods. Students must be 21 years of age to taste alcoholic beverages. 59.4 Lec. Hrs.
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HCM 310 - Hospitality Law
3.00 Credit(s)
This course reviews the legal areas relevant to the hospitality industry including government regulations, food and liquor liability, guests’ rights and safety and employer/employee rights and responsibilities. 59.4 Lec. Hrs.
Prerequisite(s): RDG 045 or minimum reading placement score based on college assessment.
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HCM 319 - Introduction to Hospitality Field
3.00 Credit(s)
This course is an overview of the hospitality industry. Students will examine and review the industry structure and developing trends in hotel management. Students will begin their awareness and exploration of the world of hospitality. 59.4 Lec. Hrs.
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HCM 328 - Conversational Spanish for Hospitality
3.00 Credit(s)
This course emphasizes conversation in Spanish using relevant contemporary situations. Situations to be presented will be determined following an assessment of student’s background and needs. Listening and comprehension is highly emphasized. 59.4 Lec. Hrs.
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HCM 330 - Hospitality Personnel Management
3.00 Credit(s)
This course will assist students in developing skills in diverse working environments, documentation, analyzing and interviewing candidates for employment positions. 59.4 Lec. Hrs.
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HCM 331 - Workplace Human Relations
3.00 Credit(s)
This course will expose students to multiple areas of the human resources including real life case studies based on the hospitality industry assessments and history. 59.4 Lec. Hrs.
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HCM 335 - Introduction to Event Planning
3.00 Credit(s)
This course is an overview of the event management industry. Students will examine the industry and the developing trends in planning events. 59.4 Lec. Hrs.
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HCM 501 - Culinary Practicum I
3.00 Credit(s)
Students will complete a total of nine practicums (6000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the work processes documented in the EICC’s Patterns & Standards for the Occupation of Cook . A focus of this practicum is for the student to develop and practice the skills of a kitchen steward. 960 Practicum Hrs.
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HCM 502 - Culinary Practicum II
3.00 Credit(s)
Students will complete a total of nine practicums (6000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the work processes documented in the EICC’s Patterns & Standards for the Occupation of Cook . A focus of this practicum is for the student to develop and practice the skills of a breakfast cook. 960 Practicum Hrs.
Prerequisite(s): HCM 501
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HCM 503 - Culinary Practicum III
1.50 Credit(s)
Students will complete a total of nine practicums (6000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the work processes documented in the EICC’s Patterns & Standards for the Occupation of Cook . A focus of this practicum is for the student to develop and practice the skills of vegetable cookery. 480 Practicum Hrs.
Prerequisite(s): HCM 502
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HCM 504 - Culinary Practicum IV
3.00 Credit(s)
Students will complete a total of nine practicums (6000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the work processes documented in the EICC’s Patterns & Standards for the Occupation of Cook. A focus of this practicum is for the student to develop and practice the skills of broiler/grill cook. 960 Practicum Hrs.
Prerequisite(s): HCM 503
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HCM 505 - Culinary Practicum V
3.00 Credit(s)
Students will complete a total of nine practicums (6,000 hours total) in addition to classroom study. Practicums provide the students with on-the job training following the American Culinary Federation’s work processes. 960 Practicum Hrs.
Prerequisite(s): HCM 504
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HCM 506 - Culinary Practicum VI
1.50 Credit(s)
Students will complete a total of nine practicums (6,000 hours total) in addition to classroom study. Practicums provide the students with on-the job training following the American Culinary Federation’s work processes. 480 Practicum Hrs.
Prerequisite(s): HCM 505
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HCM 507 - Culinary Practicum VII
3.00 Credit(s)
Students will complete a total of nine practicums (6,000 hours total) in addition to classroom study. Practicums provide the students with on-the job training following the American Culinary Federation’s work processes. 960 Practicum Hrs.
Prerequisite(s): HCM 506
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HCM 508 - Culinary Practicum VIII
3.00 Credit(s)
Students will complete a total of nine practicums (6,000 hours total) in addition to classroom study. Practicums provide the students with on-the job training following the American Culinary Federation’s work processes. 960 Practicum Hrs.
Prerequisite(s): HCM 507
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HCM 509 - Culinary Practicum IX
1.50 Credit(s)
Students will complete a total of nine practicums (6000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the work processes documented in the EICC’s Patterns & Standards for the Occupation of Cook. A focus of this practicum is for the student to develop and practice the skills of supervisor/lead cook. 480 Practicum Hrs.
Prerequisite(s): HCM 508
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HCM 589 - Introduction to Restaurant Management
3.00 Credit(s)
Students will develop fundamental skills necessary to begin a career in the restaurant field of hospitality. Topics include customer service, management and scheduling. General overviews of both front and back of the house will be covered. 59.4 Lec. Hrs.
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HCM 606 - Hospitality Management
3.00 Credit(s)
This course is designed to train students in a supervisory capacity. Topics of problem solving, team playing, delegating of duties and evaluating performances are included in this course. 59.4 Lec. Hrs.
Prerequisite(s): HCM 319
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HCM 931 - Hospitality Internship
1.00 - 3.00 Credit(s)
This course is an internship which provides students the opportunity to further develop and practice their hospitality skills in the industry. 79.2 - 237.6 Co-op Hrs.
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HCM 932 - Internship
1.00 - 3.00 Credit(s)
Through this internship course work students are trained in all aspects of event planning. Students will learn how to design, plan, market and stage an event. The hours of this course will be applied to the 297 hours of experience with an approved event planner, required to earn a certificate in Event Management. 79.2 - 237.6 Co-op Hrs.
Prerequisite(s): HCM 335
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HCM 957 - Hospitality Lab I
2.00 Credit(s)
This course will build on the foundation of customer service, front desk operations, catering and events planning, maintenance and guest services that will be emphasized at the advanced level in this course. 79.2 Lab Hrs.
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HCM 958 - Hospitality Lab II
2.00 Credit(s)
This course will build on the foundation of customer service, front desk operations, catering and events planning, maintenance and guest services that will be emphasized at the advanced level in this course. 79.2 Lab Hrs.
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HCM 959 - Hospitality Lab III
3.00 Credit(s)
This course will build on the foundation of customer service, front desk operations, catering and events planning, maintenance and guest services that will be emphasized at the advanced level in this course. 118.8 Lab Hrs.
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Heating and Air Conditioning |
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HCR 116 - Domestic Heating
5.00 Credit(s)
This course covers installation, troubleshooting, maintenance and repair of gas, fuel oil, electric furnaces, and heat pumps. This course will also cover temperature, humidity, air filtering, and air movement for a complete home conditioning system. 49.5 Lec. Hrs. / 99.0 Lab Hrs.
Prerequisite(s): HCR 308 , HCR 405
Corequisite(s): HCR 441 , HCR 851 , and MAT 104
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HCR 118 - Domestic Heating/ Apprenticeship
3.00 Credit(s)
This course is an apprenticeship that covers installation, troubleshooting, maintaining, repairing of gas, fuel oil, electric furnaces and heat pumps. This course will also address temperature, humidity, air filtering and air movement for a complete home conditioning system. 59.4 Lec. Hrs.
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HCR 260 - HVAC Trade Skills I
3.00 Credit(s)
This course covers all types of tools pertaining to, but not restricted to, the HVAC profession. Included with the introduction of the student to the tool is the proper usage of these tools. The student will learn soldering and brazing, iron pipe cutting and threading, PVC solvent welding, all fittings, drilling, sawing and cutting sheet metal. 39.6 Lec. Hrs. / 59.4 Lab Hrs.
Corequisite(s): COM:105, HCR 308 , HCR 405 , and HCR 851
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HCR 261 - HVAC Trade Skills II
3.00 Credit(s)
This course covers all types of tools pertaining to, but not restricted to, the HVAC profession. Included with the introduction of the student to the tool is the proper usage of these tools. The student will learn how to manufacture sheet metal fittings with the tools available. Included with the hand tools will be the different power tools that are common with sheet metal shops everywhere. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
Prerequisite(s): HCR 260
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HCR 271 - Advanced Domestic Heating and Air Conditioning
5.00 Credit(s)
This course covers all residential and light commercial high-efficiency heating and air conditioning equipment. Included with the instruction will be a hands-on, competency-based lab with high-efficiency equipment. This course will cover all 80-90% furnaces. 59.4 Lec. Hrs. / 79.2 Lab Hrs.
Prerequisite(s): HCR 116 , HCR 308 , HCR 405 , and HCR 441
Corequisite(s): HCR 880
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HCR 291 - Commercial Systems
3.00 Credit(s)
This course covers all types of commercial heating and cooling systems. Systems included are air-cooled and water-cooled air conditioning systems, cooling towers, water chillers, gas and electric heating systems for heating air and water, industrial heating systems including direct fired make up air equipment. 39.6 Lec. Hrs. / 39.6 Lab Hrs.
Prerequisite(s): HCR 116 , HCR 441
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HCR 292 - Commercial Systems/ Apprenticeship
2.00 Credit(s)
This apprenticeship course covers commercial HVAC systems. 39.6 Lec. Hrs.
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HCR 308 - Refrigeration Fundamentals
5.00 Credit(s)
This course covers temperature/pressure relationships, basic refrigeration systems, refrigerants, metering devices, tool identification/usage and safety, basic refrigeration components and their use, refrigeration applications, and methods of installation, maintenance, diagnosis and repair of refrigeration equipment. 59.4 Lec. Hrs. / 79.2 Lab Hrs.
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HCR 309 - Refrigeration Fundamentals/ Apprenticeship
3.00 Credit(s)
This course covers temperature/pressure relationships, basic refrigeration systems, refrigerants, metering devices, tool identification/usage and safety, basic refrigeration components and their use, refrigeration applications and methods of installation, maintenance, diagnosis and repair of refrigeration equipment. 59.4 Lec. Hrs.
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HCR 320 - Light Commercial Refrigeration
6.00 Credit(s)
This course addresses the use, installation, diagnosis and maintenance of all types of commercial refrigeration systems including, but not limited to, walk-in/reach-in coolers and freezers, ice machines, and refrigerant control devices. This course will also cover piping methods for refrigeration, compressors and pumps. 79.2 Lec. Hrs. / 118.8 Lab Hrs.
Prerequisite(s): HCR 271
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HCR 321 - Light Commercial Refrigeration/Apprenticeship
4.00 Credit(s)
This course covers all types of commercial refrigeration systems including, but not limited to, walk-in/reach-in coolers and freezers, ice machines and refrigerant control devices. This course will also cover piping methods for refrigeration and boiler systems, compressors and pumps. This course will cover the use, installation, diagnosis and maintenance of the systems listed above. 79.2 Lec. Hrs.
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HCR 405 - Basic Electricity for HVAC Tech
5.00 Credit(s)
This course covers those concepts and procedures that will enable the student to work successfully in the industry. Electrical principles, components, meters, schematics, and systems are discussed and applied to modern small and large-scale installations. Troubleshooting and servicing are presented in practical terms for ensuring immediate productivity. 59.4 Lec. Hrs. / 79.2 Lab Hrs.
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HCR 406 - Basic Electricity/ Apprenticeship
3.00 Credit(s)
This course covers those concepts and procedures that will enable the student to work successfully in the Heating Ventilation and Air Conditioning (HVAC) industry. Electrical principles, components, meters, schematics and systems are discussed and applied to modern small- and large-scale installations. Troubleshooting and servicing are presented in practical terms for ensuring immediate productivity. 29.7 Lec. Hrs. / 59.4 Lab Hrs.
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HCR 441 - HVAC Controls and Circuitry
5.00 Credit(s)
This course acquaints the student with the electrical controls and circuitry Associated with domestic oil, gas and electric heating systems. Hands-on laboratory experiences are correlated with the lecture to provide the student with realistically simulated work situations. 59.4 Lec. Hrs. / 79.2 Lab Hrs.
Prerequisite(s): HCR 260 , HCR 308 , and HCR 405
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HCR 442 - HVAC Controls and Circuitry/ Apprenticeship
3.00 Credit(s)
Acquaints the student with the electrical controls and circuitry Associated with domestic oil, gas and electric heating systems. Hands-on laboratory experiences are correlated with the lecture to provide the student with realistically simulated work situations. 29.7 Lec. Hrs. / 59.4 Lab Hrs.
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HCR 525 - Welding for HVAC/R Trades
3.00 Credit(s)
This course is designed to acquaint the student with the methods and techniques used to weld in the HVAC/R trades field. Major topics of instruction include oxyacetylene welding, cutting, brazing, and basic metal arc welding (SMAW stick welding). Preparation and safety will also be emphasized. 19.8 Lec. Hrs. / 79.2 Lab Hrs.
Prerequisite(s): HCR 260
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HCR 802 - Control Systems for HVAC
4.00 Credit(s)
This course covers electrical symbols, transformers, single-phase motors, three-phase motors, motor starters and electronic devices for the Heating, Ventilation, and Air Conditioning field (HVAC). Included with the instruction will be a hands-on, competency-based lab. 59.4 Lec. Hrs.
Prerequisite(s): HCR 441
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HCR 804 - Controls for HVAC/ Apprenticeship
3.00 Credit(s)
This course is an apprenticeship course that addresses electrical symbols, transformers, single-phase motors, three-phase motors, motor starters, and electronic devices for the heating, ventilation, and air conditioning (HVAC) field. Hands-on, competency-based labs are included with classroom instruction. 59.4 Lec. Hrs.
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HCR 805 - Environmental Controls and Equipment
5.00 Credit(s)
This course covers laws and enforcement of the Clean Air Act, and the process and equipment used for reclamation and recycling of CFC’s, HCFC’s and HFC’s. Transportation of these refrigerants and the certification test required for EPA section 608 will be discussed. Geothermal design, installation and service is also included in this course. 59.4 Lec. Hrs. / 118.8 Lab Hrs.
Prerequisite(s): HCR 116
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HCR 811 - Computer Aided Control System Design
3.00 Credit(s)
This course is designed to deliver instruction in the area of heating and cooling load calculations, airflow and air supply/return layout for residential systems. Extensive use of computers and Manual J based load calculation software will be used in training. This course also introduces students to boiler system design, system sizing and trouble shooting. 59.4 Lec. Hrs.
Prerequisite(s): HCR 116 , HCR 441
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HCR 812 - Environmental Controls and Equipment/Apprenticeship
3.00 Credit(s)
This course covers laws, and enforcement of the Clean Air Act, the process and equipment used for reclamation and recycling of CFC’s, HCFC’s and HFC’s. Transportation of these refrigerants and certification test as required for EPA section 608 will be discussed. Geothermal design, installation and service will also be included in this course. 59.4 Lec. Hrs.
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HCR 851 - HVAC-R Industry Safety
2.00 Credit(s)
This course provides an introduction to the U.S. Occupational Safety and Health Administration’s (OSHA) regulations that pertain to protecting workers from exposure to occupational hazards. Students concentrate on researching, interpreting, summarizing, and applying the OSHA regulations. Students are introduced to a proactive philosophy of company compliance with OSHA regulations with an emphasis on using specific approaches to provide a safe and healthful HVAC/R work environment. The course also provides the students with an industry approved 10 hour OSHA certificate. 39.6 Lec. Hrs.
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HCR 853 - HVAC/R Industry Safety/Apprenticeship
2.00 Credit(s)
This apprenticeship course covers controls for HVAC/R industry safety standards. 39.6 Lec. Hrs.
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HCR 860 - HVAC Mgmt and Business Fundamentals
3.00 Credit(s)
Topics of this course include HVAC residential heating and cooling load loss calculations, equipment sizing, duct sizing and layout, job estimating, billing, customer relations and actual comparison of gas and electric heat calculations. Airflow measurements and calculations will also be demonstrated. Small business forms will be discussed including basic payroll, job estimating, workers compensation and self-employed government forms. 59.4 Lec. Hrs.
Prerequisite(s): HCR 116
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HCR 880 - Industry Competency Exam (ICE) - Residential
1.00 Credit(s)
This course is designed to prepare the student for the Residential Industry Competency Exam. Time is spent on each section of the exam, to ensure the student successfully passes the exam. The Residential Industry Competency Exam (ICE) is designed to test for knowledge of the fundamentals and basic skills necessary for entry-level residential technicians. 19.8 Lec. Hrs.
Prerequisite(s): HCR 116 , HCR 308 , HCR 405 , and HCR 441
Corequisite(s): HCR 271
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HCR 885 - Light Commercial Exam
1.00 Credit(s)
This course is designed to prepare the student to successfully complete the Light Commercial Industry Competency Exam (LC-ICE). The LC-ICE is designed to test for knowledge of the fundamentals and basic skills needed for an entry-level commercial HVAC technician. This course will also review material for the North American Technician Excellence (NATE) Certification Core Exam. Completion of at least one of the exams is mandatory, either the LC-ICE or the NATE. Each exam requires an additional fee. 19.8 Lec. Hrs.
Prerequisite(s): HCR 260 , HCR 271 , and HCR 880
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