Course Descriptions

CIVL 101 Civil Engineering Fundamentals

CIVL 102 Current Topics in Civil Engineering

CIVL 103 Construction Materials

CIVL 105 Introduction to Surveying

4 credits

Certificate students who wish to take this course as a technical elective will need instructor permission to do so.

Prerequisites: CADE 131 , CADE 132 , CIVL 101 , CIVL 102 , and MATH 111 

Corequisites: CIVL 103 , CIVL 107 , CIVL 231 , and PHYS& 114 

Quarters Offered: Cohort 1: Spring

CIVL 107 Sustainability in Civil Engineering

3 credits

Certificate students who wish to take this course as a technical elective will need instructor permission to do so.

Prerequisites: CADE 131 , CADE 132 , CIVL 101 , CIVL 102 , and MATH 111  

Corequisites: CIVL 103 , CIVL 105 , CIVL 231 , and PHYS& 114  

Quarters Offered: Cohort 1: Spring

CIVL 201 Engineering Statistics

CIVL 204 Statics Fundamentals

CIVL 205 Theory of Urban Design and Planning

CIVL 206 Strength of Materials

CIVL 208 Civil Engineering Project

5 credits

Certificate students who wish to take this course as a technical elective will need instructor permission to do so.

Prerequisites: CIVL 205 , CIVL 206 , and CIVL 225  

Corequisites: CADE 202  

Quarters Offered: Cohort 1: Spring

CIVL 225 Construction Management - Civil Engineering

CIVL 231 Civil 3D Computer Aided Design I

• Demonstrate file management abilities by naming, saving and backing up files using 3D software
• Manage coordinate systems by creating geometry
• Create digital terrain models from given data
• Analyze volumes and sites from created data

CIVL 232 Civil 3D Computer Aided Design II

• Demonstrate advanced file management abilities by naming, saving and backing up files
• Manage coordinate systems by creating advanced geometry
• Create complex digital terrain models from given data
• Analyze volumes and sites from complex data

CIVL 233 Civil 3D Computer Aided Design III

• Manage coordinate systems by creating complex geometry layouts
• Create professional digital terrain models to industry standards
• Analyze volumes and sites as applied to an actual project

CIVL 251 Boundary Survey and Plat Design

• Describe and apply teamwork skills to locate boundary lines of a property using surveying equipment
• Describe system of public lands including city, county, state and federal and describe common civil engineering considerations for each
• Apply boundary surveys  and legal descriptions to complete civil drawings
• Properly draw boundary lines of properties including distances and directions
• Create plat designs in subdivisions

CIVL 261 Roadway Design and Layout

• Apply proper design standards from local and federal government to plan roadways
• Apply design standards to calculate the length and superelevation of a curve
• Draw horizontal alignment and layout projects
• Apply design standards to calculate elevation of a vertical curve
• Draw vertical alignment and layout projects
• Properly apply design standards in roadway design projects

CIVL 281 Landscape Design Graphics I

• Correctly use basic landscape design terminology
• Demonstrate proficiency in basic site/plot layout

CIVL 282 Landscape Design Graphics II

• Correctly use advanced landscape design terminology
• Demonstrate proficiency in advanced site/plot landscaping design

CMST 150 Intercultural Communication

• Describe major concepts and issues of communication across cultures, both in domestic and international settings
• Discuss the role values, behaviors, and beliefs play in the development of individual and group identities
• Examine one’s own culture and communication styles and how they influence thinking and behavior
• Develop effective communication skills for personal and professional situations
• Access relevant information about cultures of interest and integrate into communication practice
• Demonstrate cultural awareness and the ability to communicate effectively with sensitivity in intercultural settings

CMST 302 Mass Communication

• Speak to the historic need for humankind to express information to a mass audience from pre-historic times through 21st century New Media
• Identify historical progress of media from Gutenberg Press in the 15th century through the Internet and the 21st century
• Specify historical markers in the development of major media: Moveable type, lithography, photography, cinema, radio, television, packet-swapping pre-internet, internet and wireless media
• Identify ethical perceptions and implications of major media
• Compare and contrast media impact on individual versus society (USA and globally)
• Navigate 1st Amendment issues, plagiarism and theft issues with emphasis on 21st century media applications
• Contrast 20th century mass communication models of “one-to-many” to emerging 21st century trends of “one-to-one” marketing, communication strategy, and user-generated content

CMST& 210 Interpersonal Communication

• Identify how personal and cultural values shape interpersonal communication
• Characterize cultural patterns in terms of interpersonal concepts
• Recognize and describe personal communication styles based on cultural perspectives and attitudes
• Use empathy to bridge differences in personal and cultural values and build relationships with others
• Listen actively and critically
• Use analytical skills to develop connections between interpersonal communication and other academic areas and/or individual outcomes
• Demonstrate appropriate supportive techniques in interpersonal communication
• Adapt and apply appropriate communication strategies in dealing with diverse populations and groups
• Integrate interpersonal learning into everyday life
• Identify and explain the model, components, conditions and common terminology on interpersonal communication
• Recognize and describe how self-concept, perception, language, and emotions affect communication
• Build confidence in communicating verbally, nonverbally, and in writing, one-on-one, in small groups, and before the class
• Identify their own self-disclosure and nonverbal behaviors, listening habits, and conflict styles and applying appropriate techniques to improve any that inhibit effective communication
• Develop and apply textbook and supplemental reading assignments and library and/or technological research to individual, dyadic, or group projects

CMST& 220 Introduction to Public Speaking

• Demonstrate an understanding of communication - speaking/listening as a social process
• Use communication skills in activities in the classroom
• Apply concepts learned to outside the classroom
• Improve their ability to evaluate and criticize speeches

CMST& 230 Small Group Communication

•       Describe the theory and principles of effective and competent small group
•       Demonstrate collaborative skills (specifically, the adoption of appropriate group roles, decision-making, and problem-solving) in small groups
•       Utilize conflict resolution skills building toward group consensus
•       Explain the ethical principles of small group participation, including status and power
•       Produce group presentations, reports, and proposals and describe the steps necessary for such production
•       Improve the analysis and evaluation of group projects and presentations, including your own

HMDS 101 Information Literacy Strategies

• Define technical/information literacy
• Use information problem-solving processes
• Use the LWTC Learning Commons website to find resources and information on a given topic
• Use a variety of online subscription /aggregated databases available through the LWTC Learning Commons
• Locate information in both print and electronic reference resources
• Use a web browser to view, print, and save pages from the Web
• Find specific information on the Web using search tools, strategies, and new technologies
• Effectively evaluate information found on the Web and in print
• Properly cite information sources
• Review legal issues such as censorship, copyright, plagiarism, and fair use
• Identify, locate, and responsibly use relevant print and non-print resources

HMDS 111 College Strategies

• Successfully navigate college resources and support services
• Successfully use the current online learning platform to complete course assignments
• Identify credible research databases
• Explain the different learning styles and respective strategies to enhance learning
• Develop measurable, long, mid and short-term goals
• Create weekly schedule to organize and manage time
• Explain and effectively use strategies for reading textbooks and taking notes
• Describe stress, how it affects learning and give examples of coping strategies
• Explain his or her values, skills and interests as they relate to career choice(s)
• Describe the role that diversity plays in the classroom and workplace
• Explain the five global outcomes and their significance to career training at LWIT

HMDS 114 Tutor Training I

• Describe the philosophy of tutoring and the role of the tutor in facilitating student learning
• Articulate the roles and responsibilities of a tutor
• Complete requisite program paperwork with accuracy
• Identify campus/internet resources and student support services available to the tutee
• Describe and model the tutoring cycle
• Implement the needs assessment process to gather information on  students’ learning style(s)
• Compare and contrast characteristics of different learning styles, identify approaches to working with various learning styles
• Examine the influence of several factors on learning
• Model various study skills techniques specific to time management, test preparation, test anxiety, and motivation
• Identify and model attentive listening and effective questioning skills
• Identify, research, and share effective study skills resources
• Identify the benefits of diversity in student populations and advocate for a pluralistic and inclusive learning community

HMDS 115 Mastering Math

• Explain difference between learning mathematics from other college subjects 
• Explain strengths and weaknesses in study habits for math by developing personal math learning profile
• Explain causes of math and test anxiety
• Explain six types of test errors specific to math
• Apply various steps for better test-taking specific to math
• Explain how to create a successful study environment for math
• Develop a study schedule for math
• Explain the memory process and apply various memory techniques
• Create an abbreviation system particular to math note-taking
• Explain the Seven-step note-taking method specific to math

HMDS 121 Leadership in Student Government I

HMDS 122 Leadership in Student Government II

HMDS 123 Leadership in Student Government III

HMDS 124 Tutor Training II

• Articulate the roles and responsibilities of a TRiO project tutor
• Research, identify and share outside academic skills resources
• Define cognitive, affective, and psychomotor styles of learning
• Implement and interpret the needs assessment process to gather information on  students’ learning style(s)
• Conceptualize a study skills plan for tutees and model effective study skills techniques
• Analyze ways in which students learn uniquely and how we can accommodate these differences in the development of learning/tutoring experiences
• Identify and apply tutoring strategies and active learning techniques based on individual styles of learning
• Assess and evaluate students’ learning of specific content through ‘Classroom Assessment Techniques’
• Model effective conflict resolution skills
• Identify resources available to students in need of referrals
• Model different approaches when working in various tutoring situations, present research on available resources, and discuss individualized learning plans 

HMDS 134 Tutor Training III

• Critique the roles and responsibilities of a tutor
• Refer to campus/internet resources and student support services available to tutees
• Describe characteristics of different learning styles and collaborate on approaches to working with various learning strategies
• Summarize basic tenets of student development theories
• Apply student development theories to needs assessments and working with tutees
• Describe conflict resolution methods
• Collaborate on best tutoring practices utilizing student learning and development theories

CS 143 Computer Science II Java

• Design and implement Object Oriented principles in Java
• Use inheritance concept and interface mechanism in class design and implementation
• Write code that utilizes exceptions and the exception handling mechanism available in Java
• Demonstrate mastery in using array, linked list, stack, and queue data structures
• Demonstrate knowledge of tree data structures and algorithms associated with them
• Design and implement recursive algorithms
• Use recursion to manipulate linked lists and tree data structures
• Implement searching and sorting algorithms for arrays
• Estimate algorithm complexity using Big O notation
• Design and implement a medium-sized Java program using OOP principles

CS& 141 Computer Science I Java

• Use correct Java syntax when writing programs
• Name Java data types and use them in Java projects
• Write code that implements initialization, assignment, input, and output operations
• Demonstrate proficiency in using basic language control structures like loops and conditional statements
• Demonstrate understanding of modularization concepts, implement methods, and pass data through parameters and return values
• Demonstrate knowledge of array data structure utilizing basic array-manipulation algorithms
• Use files for data input, output and demonstrate understanding of exceptions concept in Java
• Explain basic OOP concepts like class and object
• Gather information, analyze problems, and develop solutions to demonstrate mastery of Java programming fundamentals
• Evaluate solutions to identify problems and debug code
• Design and implement programming projects as a member of a team

CSNT 115 A+ Software Essentials

• Identify the basic components of a computer
• Use and describe file and directory structures
• Troubleshoot the boot process used in personal computers
• Demonstrate an understanding of operating system memory management
• Demonstrate basic Windows operating system usage, commands, and configuration
• Identify computer numbering systems and perform computations
• Create and use Command Line and Windows GUI configuration files
• Define computer terms used in class

CSNT 116 A+ Hardware

• Identify and describe the characteristics of the common storage devices used on desktop PCs
• Describe the basic maintenance issues of disk drives
• Explain the differences between ROM and RAM memory components
• Demonstrate how system BIOS utilities function with system CMOS chips
• Install and configure input and output devices and define their technologies
• Define the characteristics and features of impact, ink-jet, laser, and color thermal printing systems
• Explain the evolution of motherboard architectures and features
• Research and report the latest technical advances in PC hardware via Internet resources

CSNT 117 Exploring Command Line Interfaces

• Use simple commands to navigate within command line environments
• Utilize the Linux file system, editing utilities and networking functions
• Use various operating system utilities in a command line environment
• Create and configure batch files to create custom configuration options
• Transfer files to and from a variety of platforms and operating systems
• Use Telnet and FTP utilities over the network
• Connect and authenticate to different operating systems over the network
• Diagnose and troubleshoot user access to directories and files over the network

CSNT 123 Current Operating Systems

• Demonstrate knowledge of OS installation hardware requirements
• Demonstrate a strong understanding of OS boot process
• Compare and contrast the differences between current OS file system formats
• Recognize and demonstrate the differences between Stand-alone and Multi-boot installations
• Differentiate and edit various registry structures
• Configure the system requirements for network connectivity and Internet access
• Troubleshoot and fix network connectivity issues
• Demonstrate knowledge of current operating system architectures
• Differentiate between feature changes and improvements of current systems
• Complete a research paper on emerging technologies

CSNT 124 Open Source Operating Systems

6 credits

• Install various versions of the open source operating systems
• Implement and configure file management utilities
• Demonstrate an understanding of the command line interface
• Monitor and optimize system performance and reliability
• Configure and troubleshoot the desktop environment
• Implement, manage, and troubleshoot network protocols and services
• Implement, monitor, and troubleshoot security
• Describe and compare operating system architectures
• Troubleshoot the operating system boot process
• Create and manage user and group accounts
• Demonstrate collaborative, organizational, and leadership abilities

CSNT 125 Shells and Scripts

• Demonstrate knowledge of programming basics and principles
• Create and use data structures and algorithms
• Program basic web functions and applications
• Recognize and support current programming languages and applications
• Write and test basic PowerShell scripts and Linux shell scripts
• Demonstrate command line management of operating systems in a network environment

CSNT 170 A+ Certification Test Preparation

• Demonstrate CompTIA Hardware Core Competencies
• Demonstrate CompTIA Operating System Technologies
• Develop On-Line Electronic test taking skills
• Install and configure PC hardware peripheral components
• Install and configure operating systems required for exam
• Develop setup and configuration skills for network connectivity 

CSNT 171 Network+ Certification Preparation

• Demonstrate an understanding of subject material associated with the CompTIA exam objectives for Network Media and Topologies
• Demonstrate an understanding of subject material associated with the CompTIA exam objectives for Network Technologies
• Demonstrate an understanding of subject material associated with the CompTIA exam objectives for Network Devices
• Demonstrate an understanding of subject material associated with the CompTIA exam objectives for Network Management
• Demonstrate an understanding of subject material associated with the CompTIA exam objectives for Network Tools
• Demonstrate an understanding of subject material associated with the CompTIA exam objectives for Network Security
• Demonstrate an understanding of the certification exam process by completing a practice Network+ certification exam in a simulated test-center environment

CSNT 177 Security + Certification Preparation

• Network Security
• Compliance and Operational Security
• Threats and Vulnerabilities
• Application, Data and Host Security
• Access Control and Identity Management
• Cryptography

CSNT 231 Network Fundamentals I

• Subnet classful networks
• Explain commonly implemented network models and determine the best model for a given business scenario
• Describe the importance of various national and international standard setting organizations
• Define the layers and functions of the OSI model
• Incorporate proven troubleshooting methods and tools to solve network problems
• Distinguish between various transmission media and uses
• Terminate cabling according to industry standards
• Schematically design networks

CSNT 232 Network Fundamentals II

• Create and manage a client /server based network
• Demonstrate usage of the Internet Protocol Suite (TCP/IP) including troubleshooting and advanced subnetting techniques
• Use and configure different networking components
• Recognize and use various network protocols and standards
• Complete the basic programming of a routing device
• Use a selection of common hardware and software utilities
• Perform basic network security, maintenance, backup, and restoration tasks
• Setup and configure wireless access points
• Use SQL to create and query a basic database 

CSNT 234 Introduction to Virtualization

• Create, configure, and manage virtual resources
• Plan and determine necessary components for a virtualized system

CSNT 241 Network Security and Encryption

• Compare and contrast network security vs. computer security
• Demonstrate an understanding of the network security terminologies
• Define access control methods and their proper applications
• Describe vulnerabilities and attacks, and measures used to protect against them
• Explain the basic concepts of cryptography and public key infrastructure
• Define authentication methods and their proper applications
• Define and apply network infrastructure security, including wireless networking
• Apply methods to harden hardware, applications, and networks
• Correctly deploy network monitoring, analysis, and sniffing tools
• Define auditing and intrusion detection and protection systems
• Define common methods to enhance communications security and internet services security
• Define and understand the concepts of operational security and security planning, including business continuity, physical security, and incident response
• Comply with End User Licensing Agreements (EULA)
• Create acceptable use and security policies

CSNT 244 Virtualization

• Create, store, and configure images for virtual machines
• Clone and migrate images within a virtual clustered environment
• Work with virtual resources in contemporary platforms
• Define the advantages that virtualization provides for scaling, redundancy and capital equipment cost savings
• Install and configure rack mounted data center equipment
• Configure virtual LANs (VLANs) and virtual private networks (VPN)
• Integrate local virtual resources with cloud-based resources

CSNT 246 Emerging Technologies

• Identify and assess the ramifications of future technologies
• Determine methodologies for integrating into current systems

CSNT 247 Offensive Computer Security

3 credits

• Apply the Penetration Testing Execution Standard to a penetration test
• Perform a network vulnerability assessment
• Exploit known information system vulnerabilities

CSNT 251 Network Administration

12 credits

This course teaches to the global outcome of Information Literacy.

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

• Use a variety of methods to perform installations
• Setup and manage DHCP and DHCP Relay Agent
• Manage file and directory structure security
• Demonstrate the setup and configuration of user accounts and profiles
• Demonstrate the proper usage of various network (IP) troubleshooting utilities
• Demonstrate advanced IP and Firewall configuration abilities
• Setup and configure a basic ADS structure
• Setup and administer basic DNS, Web, and FTP services
• Work  in an active directory domain environment
• Setup, configure, and troubleshoot IPv4 and IPv6 based networks
• Use routing tables to troubleshoot connectivity issues
• Setup Distributed File System (DFS) services
• Use delegation of control to assign special administrative abilities
• Use command line to create Active Directory structures
• Configure and troubleshoot group policies
• Diagnose and troubleshoot advanced network configuration issues
• Setup and configure Web and FTP services

CSNT 253 Capstone

• Work in a group environment to setup and configure all the major components of a production NOS
• Design an IP scheme to work in a multiple network environment
• Create an effective step-by-step configuration lab with the appropriate graphic documentation

CSNT 259 Linux+ Certification Preparation

• Determine and configure hardware settings. Boot the system. Change runlevels/boot targets and shutdown or reboot system. (101)
• Design hard disk layout. Install a boot manager. Manage shared libraries. (102)
• Work on the command line. Process text streams using filters. Perform basic file management. Use streams, pipes and redirects. Create, monitor and kill processes. Modify process execution priorities. Search text files using regular expressions. Perform basic file editing operations using vi. (103)
• Create partitions and filesystems. Maintain the integrity of filesystems. Control mounting and unmounting of filesystems. Manage disk quotas. Manage file permissions and ownership. Create and change hard and symbolic links. Find system files and place files in the correct location. (104)
• Use online learning and research methods to remain current with industry certification objectives.

CSNT 294 Resumes and Interviews

• Write a proper cover letter
• Write a properly formatted resume
• Define the different types of resumes
• Demonstrate assorted job hunting techniques
• Prepare for a job interview
• Describe and demonstrate job interview skills
• Participate by demonstrating teamwork, appropriate work ethics, professionalism, and respect for diversity

CWEX 190 Cooperative Work Experience Seminar I

CWEX 197 Cooperative Work Experience I

• Demonstrate skills identified on the student’s individual training plan

CWEX 290 Cooperative Work Experience Seminar II

CWEX 297 Cooperative Work Experience II

• Demonstrate skills identified on the student’s individual training plan

CJ& 101 Introduction to Criminal Justice

• Discuss the nature of justice, and list various types of justice
• Describe the process of American criminal justice, including the stages of criminal case processing
• Recognize the major sources of crime data, their uses and limitations
• Explain the role of policing in a modern society
• Explain the nature of due process and the specific constitutional amendments upon which due process guarantees are based
• Explain the differences between the federal and state court systems
• Describe criminal court systems and adversarial concepts
• Describe correctional systems and list the purposes of punishment
• List the basic differences between juvenile and adult systems

BAKE 126 Retail Bakery Management

• Demonstrate employability and production planning on a daily basis
• Set up cold food line and generate profits
• Work independently to complete a shift
• Use a Point of Sale System
• Develop barista production skills
• Provide customer satisfaction
• Identify, select, and apply the proper product quality identification with an emphasis on bakery and breakfast service
• Work with others on a team to complete successful bakery production

CULA 101 Trends in the Food Industry

3 credits

Students will also have the opportunity to speak with farmers, ranchers, and fishermen and others working in the food industry.

Multiple field trips will be scheduled throughout the quarter; participation is mandatory.

Culinary and non-culinary students may take this class.

Prerequisites: ABED 040  and ABED 046  or equivalent placement scores.

Quarters Offered: Summer

Student Outcomes/Competencies:
Upon successful completion of the course the student will be able to:

• Define and use common terms used by the industry related to food matters
• Describe the differing methods used in food production
• Debate the merits of the different food production methods
• Identify the laws and regulations governing production and distribution of food
• Evaluate quality in food products

CULA 116 Culinary Skills and Concepts

9 credits

This course teaches to the global outcome of Information Literacy.

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

• Recognize and identify culinary equipment
• Demonstrate understanding of  knives, hand tools, and other culinary equipment  
• Execute basic knife skills employing all of the classic cuts
• Recognize and identify commonly used fruits, vegetables, grains, starches, meat, fish, and poultry
• Identify fresh herbs, spices, seasonings, oils, and vinegars
• Employ standard weights and measures to demonstrate proper scaling and measurement techniques and recipe conversions
• Demonstrate knowledge of classic sauce and soup making
• Exhibit knowledge of basic cooking techniques including poaching, sautéing, grilling, blanching, and baking
• Collaborate and cooperate with co-workers

CULA 119 Intermediate Culinary Skills & Concepts

• Demonstrate proficient skill in advanced sauce making  
• Identify vegetables, grains, and starches and differentiate proper cooking methods for them
• Identify and fabricate fresh seafood, meat, and poultry
• Compose complex braised, roasted, and stewed dishes using standardized recipes
• Execute complex dishes employing standardized recipes
• Illustrate the use and understanding of herbs, spices, and other seasonings in modern cooking techniques
• Demonstrate understanding of quantity cooking by executing recipes for banquet and cafeteria outlets 

CULA 120 Restaurant Fundamentals

• Calculate recipes by changing yields and portion sizes
• Demonstrate appropriate knife skills by properly boning fish, meat and poultry
• Set up Cold Food Line and Hot Food Line
• Maintain proper temperatures for hot and cold food items
• Use a Point of Sale System
• Identify, select and apply the proper cooking techniques for selected cuts of meats, poultry, fish and seafood with an emphasis on an a la carte style service

CULA 124 Introduction to the Front of House

• Capably manage guest services unique to hospitality operations
• Communicate effectively with diners
• Demonstrate basic tableside fabrication and service skills
• Expedite customer orders effectively
• Facilitate effective and timely banquet and catering arrangements
• Operate and manage a program-sponsored buffet
• Properly set up and breakdown a restaurant/food service dining facility
• Demonstrate the ability to work effectively as a cafeteria cashier and in other quick service venues such as the bakery window
• Utilize a point of sale system for reservations, payment processing, check splitting, and various fine dining management features
• List the requirements of customer service operations which provide alcohol to the public

CULA 127 Introduction to Baking

• Demonstrate fundamental skills, concepts and techniques of baking
• Exhibit proper use of ingredients, sanitation, equipment and product identification
• Prepare quality yeast raised products, quick, breads, cakes and icings, pastries, pies and cookies on a consistent basis
• Prepare creams, custards, pudding, restaurant desserts and related sauces
• Demonstrate the importance of plating and presentation of restaurant desserts
• Demonstrate employability and planning on a daily basis

CULA 127A Introduction to Baking Part I

• Demonstrate fundamental skills, concepts and techniques of baking
• Exhibit proper use of ingredients, sanitation, equipment and product identification
• Prepare quality yeast raised products, quick, breads, and cookies on a consistent basis
• Demonstrate the importance of plating and presentation of restaurant desserts
• Demonstrate employability and planning on a daily basis

CULA 127B Introduction to Baking Part II

• Demonstrate fundamental skills, concepts and techniques of baking
• Exhibit proper use of ingredients, sanitation, equipment and product identification
• Prepare quality cakes, pies, and muffins on a consistent basis
• Prepare creams, custards, pudding, restaurant desserts and related sauces
• Demonstrate the importance of plating and presentation of restaurant desserts
• Demonstrate employability and planning on a daily basis

CULA 128 Food Service Safety and Sanitation

• Obtain a Servsafe certificate from the National Restaurant Association Education Foundation (NRAEF)
• Obtain Washington state Food Handler’s Card
• Describe and apply the Hazard Analysis and Critical Control Points (HACCP) management system to identify food safety hazards and critical control points
• Characterize microorganisms related to food borne illnesses and food spoilage
• Describe food borne illness symptoms and prevention methods
• Practice personal hygiene and healthy habits
• Recognize signs of food spoilage
• Properly use cleaners and sanitizers in a commercial kitchen
• Write basic cleaning schedules and cleaning procedures for a commercial kitchen
• Properly dispose of food waste and garbage from a commercial kitchen
• Describe how to control and exterminate insects and rodents
• Recognize safe and unsafe practices in the receiving, storing, and handling of raw and prepared foods
• Recognize procedures and precautions to prevent workplace accidents 
• Describe the proper use of a fire extinguisher
• Review Material Safety Data Sheets (MSDS) to obtain pertinent safety information regarding industrial chemicals
• Recognize unsafe and unsanitary equipment and facility conditions
• Safely prepare potentially hazardous food according to safe time/temperature principles
• Conduct safety and sanitation inspections of commercial kitchens according to local health department regulations

CULA 130 Supervision and Management

• Expedite food on the restaurant line
• Procure and receive food and beverages
• Stock and label food
• Complete safety and sanitation logs
• Demonstrate an understanding of the duties and functions of the Chef/Supervisor
• Recognize the different types of harassment and discrimination
• Develop managerial objectives
• Demonstrate knowledge and understanding of progressive discipline principles
• Demonstrate the principles, elements, barriers and importance of communication in the workplace      
• Define and use common terms used by supervision and management

CULA 137 Nutrition in Food Service

• Explain the fundamental principles of nutrition
• List and describe the functions of the basic nutrients required for good nutrition
• Differentiate between complex and simple carbohydrates
• Draft and prepare a nutritionally balanced menu within currently established dietary guidelines
• Select appropriate ingredients and preparation techniques that support dietary guidelines
• Research and apply applicable federal, state, and local food safety guidelines for health conscious eating 
• Describe current trends in dining practices, such as low fat, low calorie, gluten-free, vegetarian, and vitamin supplements 

CULA 142 Costing and Menu Planning

• Calculate food costs on various menus used in the food service industry
• Construct menus for use in hospitals, cafeterias, restaurants, hotels, and other food establishments using guidelines taught in class
• Recognize and order products as per food specification outlined by purveyors
• Order food and prepare a menu within specified budget guidelines

CULA 143 Wine & Food Pairing

• Pair wines with all types of food, appetizers, entrées, and desserts
• Define the various types of wine: table, sparkling, and fortified wines and prescribe appropriate uses for each
• Recommend an appropriate list of wine for various types of restaurants or tasting events
• Explain when and why wine is decanted and demonstrate how it is done
• Read and understand wine labels of the world
• Define bottle and glassware used in the industry and identify stemware appropriate to the situation
• Identify the five primary sensations of the mouth and how they affect the taste of wine
• Employ traditional and contemporary wine and food pairing techniques and utilize both/either when appropriate
• Continually refine tasting and pairing techniques and apply these skills towards future wine-related professional and educational endeavors

CULA 144 International and Classical Cuisine

4 credits

Plate presentation, mis en place, organization, and cooking techniques are emphasized. The recipes used in this curriculum are close replications to the original dishes. 

Prerequisites: CULA 120  or instructor permission.

Quarters Offered: Summer

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

• Recognize and demonstrate awareness to the different products, ingredients, restrictions, and techniques associated with various cultures and countries
• Properly prepare foods using the fundamental cooking methods of various cultures
• Properly prepare and cook foods using classical methods
• Apply food presentation techniques to create aesthetically pleasing dishes
• Properly apply basic butchering techniques in the fabrication of meat products

CULA 146 Garde Manger

4 credits

Students are introduced to the basic function and structure of the cold kitchen, pantry, reception foods, a la carte appetizers, and grand buffet arrangements. Students learn how to prepare sandwiches, salads, dressings, cold sauces, canapés, hot and cold hors d’oeuvres, appetizers.

Prerequisites: CULA 120  or instructor permission.

Quarters Offered: Summer

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

• Create cold sauces, dressings, dips and butter components
• Perform basic principles of food presentation and platter layout/styling
• Define and use common terms associated with Garde Manger
• Assemble cold appetizers, hors d’oeuvres, and hot and cold reception food
• List and identify ingredients, herbs, and spices associated with the cold food

CULA 151 Competition Training

• Identify, select and apply the proper cooking techniques for selected cuts of meats, poultry, fish and seafood
• Identify, select and apply the proper cooking techniques for selected desserts, cakes, candies and chocolates
• Demonstrate skills necessary for organizing tools, equipment and product for use in a competition arena
• Demonstrate proper food handling and sanitation methods
• Apply food presentation techniques to create aesthetically pleasing dishes
• Demonstrate knowledge of ingredients, sanitation, classic cooking methods, nutrition and equipment

CULA 154 Food and Beverage Procurement

• Facilitate quarterly culinary fiscal inventory of food  and  beverage inventory 
• Demonstrate ethical purchasing procedures
• Demonstrate ability to adhere to quality product standards set by instructor
• Evaluate quality in food products
• Identify how to select purveyors 
• Describe inventory cost control techniques

CULA 195 Capstone, Portfolio

• Design and prepare a cost effective and marketable menu
• Cost out each recipe for the menu and prepare a note book for the luncheon or bakery display
• Execute menu to plan using skills gained throughout time spent in the program
• Collaborate with fellow students and instructors on implementation of said menu
• Prepare a resume and demonstrate effective interviewing skills
• Prepare a five year plan and vision statement
• Assemble a portfolio of all work including certificates and awards

CULA 196 Internship/Externship/Cooperative

• Manage, schedule and prioritize food service events
• Prep, cook and plate to guest/patron satisfaction
• Identify mission and philosophy of the institution
• Demonstrate knowledge  of  the various venues and facets of the food service industry  

CULA 241 Wines of the World

DENT 104 Dental Front Office I

• Define the responsibilities of the dental front office administrator
• Discuss ethical, legal, and regulatory issues and responsibilities in the dental office
• Explain the role of the dental front office administrator with respect to patient relations
• Demonstrate an understanding of how technology is used in a dental office
• Explain the importance of printed communications in a dental office
• Explain the dental front office administrator’s role in file/report management
• Define basic dental terminology and anatomy of the oral cavity
• Explain various dental chart documentations and their importance in patient treatment

DENT 105 Dental Front Office II

• Describe a variety of dental forms that are used in a dental office
• Explain the reasons for clinical records management
• Identify a variety of dental reference books and explain their uses
• Explain dental insurance contract interpretation
• List a variety of dental procedures and the billing codes that accompany them
• Explain the process of dental insurance claim billing
• Describe dental practice accounts receivable
• Define accounts payable
• Identify good employment skills and job search strategies

DENT 106 Dental Front Office III

• Describe rules and regulations related to
  • Attendance
  • Attitude
  • Professionalism
  • Appearance
  • Ethical and legal issues
• Maintain professional behavior in respect to attendance, attitude, appearance, and dental ethics
• Describe, identify, and exhibit communication skills appropriate in the clinical setting (i. e., interaction with dentist, staff, patients, coworkers)
• Keep records during the clinical assignments to include procedures and assignments completed
• Schedule dental appointments for patients
• Process dental insurance claims
• Create treatment plans/pre-determination of benefits
• Obtain a breakdown of dental coverage for a patient
• Collect patient co-pays at the time of service
• Balance the day’s production and collections
• Greet and check-in patients for their appointments
• Answer and direct phone calls
• Create or send written communications to patients/specialists/insurance company

DENT 107 Infection Control I

• Explain microbiology and the relationship with infection control in a dental office
• List characteristics of microorganisms
• Outline the development of infectious diseases
• Identify new or emerging diseases
• Identify oral microbiology and plaque associated diseases
• Define blood-borne pathogens
• List oral and respiratory diseases of concern to a dental practice
• Explain infection control rationale and regulations for the dental office
• Recognize the importance of immunization of dental professionals
• List the personal protective barriers and their importance

DENT 108 Infection Control II

• Explain dental instrument processing
• Define surface and dental equipment asepsis
• Explain dental unit water asepsis
• Define aseptic techniques
• Explain dental laboratory and radiographic asepsis
• Define waste management in a dental office
• Explain why a dental office must have a clinical asepsis protocol
• Describe the importance of the occupational safety and health administration
• Identify the importance of the management of the office safety program
• Explain how chemicals are managed safely in the dental office
• List reasons of the importance of employing a fire prevention and emergency action plan

DENT 109 Infection Control III

• Describe rules and regulations related to
  • Attendance
  • Attitude
  • Professionalism
  • Appearance
  • Ethical and legal issues
• Maintain professional behavior in respect to attendance, attitude, appearance, and dental ethics
• Describe, identify, and exhibit communication skills appropriate in the clinical setting (i. e., interaction with dentist, staff, patients, coworkers)
• Keep records during the clinical assignments to include procedures and assignments completed
• Maintain infection control and aseptic techniques
• Sanitize, disinfect, and sterilize dental instruments and dental equipment
• Maintain the sterilization machines
• Complete a spore test on the sterilization machine
• Properly handle and store sterilized instruments

DENT 111 Introduction to Dental Assisting

• Demonstrate an understanding of basic tooth morphology
• Describe the role and identify the educational and licensing requirements of the members of the dental health team
• Demonstrate an understanding of the function of professional organizations in dentistry
• Demonstrate knowledge about the Dental Practice Act of Washington State and its applications to dental assisting
• Demonstrate knowledge of basic medical and dental terminology
• Identify outstanding contributors to the dental assisting profession
• Identify the eight dental specialties recognized by the ADA
• Explain the basic steps in the communication process
• Understand non-verbal communication and practice identifying non-verbal clues
• Describe barriers to communication and explain how to overcome them
• Develop improved listening skills
• Recognize which groups and individuals fit under the diversity umbrella
• Identify steps by which many cross-cultural barriers may be overcome
• Describe how to combat racial and sexual harassment in the workplace
• Discuss the importance of grooming and hygiene as it relates to working in the dental office

DENT 112 Introduction to Chairside Procedure

5 credits

This course teaches to the global outcome of Information Literacy.

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

• Define preset tray and tray system and define the parts of a dental  instrument
• Demonstrate a basic understanding of dental headpieces
• Demonstrate a basic understanding of maintaining equipment and operatory
• Demonstrate correct instrument transfer
• Demonstrate their understanding of instrument grasps
• Demonstrate the correct use of fulcrums in dental procedures
• Utilize the mouth mirror to full advantage
• Use an explorer effectively and safely
• Review, update, or complete a patient health history
• Position dental chairs and mobile, or non-mobile equipment
• Maintain the operating field
• Seat a patient and prepare for a procedure
• Demonstrate the skill and knowledge of how to assist with the administration of local anesthetic
• Demonstrate the Bass, Modified Bass, Charter’s Modified scrub, Modified Stillman, Rolling stroke ,and electric tooth brushing techniques
• Demonstrate the knowledge of the prophylaxis procedure by:
• Demonstrate the skill and knowledge of the coronal polish procedure
• Demonstrate the skill and knowledge of the fluoride application procedure
• Demonstrate the skill and knowledge of the sealant application procedure
• Demonstrate knowledge of health care literary, patient diversity, equity and inclusion
• Demonstrate effective communication skills by active participation in small group activities and presenting an oral presentation regarding patient homecare

DENT 113 Dental Practice Theory

• Discuss concepts and principles related to selected aspects of Preparation, Assessment and Practice Management
• Recall knowledge about hazardous materials and use of Safety Data Sheets (SDS)
• Describe common accidents/injuries that occur in the dental environment, methods for preventing them, and ways of promoting safety for clients and dental personnel in the dental environment
• Recall knowledge of infectious diseases, disease transmission, and body’s defense mechanisms against infection (from Microbiology)
• Describe methods for controlling infection in dental practice
• Explain how to establish and maintain clinical asepsis and how to problem-solve breaks in the asepsis chain
• Compare and contrast effectiveness of various sterilization and disinfection methods
• Discuss the physical and legal ramifications of inadequate infection control
• Discuss any specific infection control guidelines for clinical and lab procedures introduced this quarter
• Discuss appropriate aseptic techniques for obtaining supplies and assembling armamentarium
• Describe ways of organizing armamentarium for efficient and safe dental assisting practice
• Discuss action to take, in all areas of the Dental Assisting Program, in the event of emergencies (fire, earthquake, etc)
• Discuss the protocol, in all areas of the Dental Assisting Program, for obtaining trained emergency care personnel
• Explain the location of the emergency kit, oxygen equipment, and emergency telephone numbers
• Discuss the rationale for the Program requirement of current First Aid and CPR training
• Discuss adaptations for CPR for clients in a dental chair
• Explain the rationale for obtaining a comprehensive health history
• Discuss types of health history forms (e.g. consent cards, health questionnaire, dental history questionnaire)
• Describe medico-legal requirements for completing a health history form
• Compare and contrast questionnaire and interview methods for obtaining health history information
• List key questions that must be included in a health history questionnaire and the reasons for each
• Explain the purpose of assessing a client’s general appearance and of assessing the head and neck
• Define inspection, palpation, auscultation, and percussion
• Describe a systematic method and procedures for assessing general appearance and the head and neck
• Explain how to record head and neck assessment findings, client’s complaints/comments, and the chart entry
• Recall knowledge of the structures of the oral cavity
• Explain the purpose of assessing the intra-oral soft tissues
• Describe a systematic method and procedures for assessing the intra-oral soft tissues
• Explain how to record intra-oral soft tissue findings, client’s complaints/comments, and the chart entry
• Recall knowledge of dentitions, tooth identification systems, and dental morphology
• Explain the purpose of assessing the dentition
• Describe a systematic sequence for assessing the dentition
• Describe physical injuries, regressive changes of teeth, and tooth malpositions
• Explain how to record the following dental assessment findings: missing teeth, physical injuries, regressive changes of teeth, tooth malpositions, client’s complaints/ comments, and the chart entry
• Explain the purpose of recording Angle’s classification of occlusion
• Describe a systematic method for determining the classification of occlusion
• Explain how to record Angle’s classification of occlusion, client’s complaints/comments, and the chart entry
• List vital signs and the rationale for obtaining them for dental assisting care
• Describe temperature, pulse, respiration, and blood pressure, including normal ranges and factors which may cause variances
• Describe procedures for obtaining vital signs
• Describe how to record temperature, pulse, respiration and blood pressure, and the chart entry
• Recall knowledge of informed consent and confidentiality
• Describe dental charts and records used in the Dental Clinic including the rationale for each component of the chart
• Describe guidelines for making progress notes for all procedures
• Discuss confidentiality as it relates to clinical dental records
• Describe medico-legal aspects of charts and records including handling and storage

DENT 114 Ethics & Law, Office Management

• Define key terms related to ethics and law
• Explain the importance of ethics and law to dentistry
• Differentiate between the various types of law that affect the practice of dentistry
• Explain the various types of consent
• Explain the effects of the Good Samaritan Law on the health care professions
• Describe the code of ethics of professional dental organizations
• Explain the importance of the state’s dental practice act
• Identify the function of a state board of dentistry
• Define key terms related to office management
• Explain the function of the business office
• Explain the various procedures commonly performed by the business office
• Examine issues related to conflict resolution
• Discuss the importance of ethical behavior as it relates to establishing constructive relationships in the workplace
• Identify job situations which pose ethical dilemmas
• Develop and use a systematic method for making ethical decisions

DENT 115 Oral Science

3 credits

This course teaches to the global outcome of Teamwork.

This course teaches to the global outcome of Information Literacy.

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

• Define key terms related to oral anatomy, tooth morphology, and microbiology
• Identify the anatomic landmarks of the oral cavity
• Identify the salivary glands and ducts
• Identify the types of oral mucosa
• Identify the four types of teeth, describe the design and specialized functions of each type, and classify them as anterior or posterior teeth
• Describe the Universal numbering system, the Federation Dentaire International two-digit tooth-recording system, and the Palmer system
• Define the terms related to tooth morphology including:  the Curve of Spee, the names of the surfaces of the teeth, contours and contacts, overbite and overjet, embrasure and occlusal form and the physiology of occlusion
• Identify the number and types of teeth in the primary dentition; state the specialized functions of the primary dentition
• Compare the primary and permanent dentition in terms of:  numbers and types of teeth; size and shape of similar types of teeth
• Identify each of the permanent and primary teeth in terms of:  number of cusps and roots, and unusual anatomic landmarks
• Given an extracted tooth, or a typodont tooth, identify the following:  the type of tooth; whether it is an anterior or posterior tooth; and if it has an incisal edge or an occlusal surface
• Identify the following terms:  aerobes, anaerobes, asepsis, epidemiology, microorganisms, pathogen and sepsis
• Describe the main shapes of bacteria and differentiate between aerobes and anaerobes
• Describe how some bacteria protect themselves against adverse conditions by forming capsules and spores and state the problems caused by this microbial defense system
• State potential means of disease transmission in the dental office and list the microorganisms which are of particular concern
• Describe the universal precautions used for every patient to prevent disease transmission
• Describe the microbial etiology of oral disease

DENT 117 Dental Materials I

• Discuss classes of dental materials used in dentistry
• Understand the purpose and usefulness of Material Safety Data Sheets (MSDS) and the importance of safe material handling
• Discuss physical and mechanical properties and characteristics of dental materials
• Discuss the properties, characteristics and uses of dental materials introduced this quarter, and principles for manipulation
• Manipulate the dental materials introduced this quarter following the manufacturers’ directions and safety precautions
• Understand the principles of selected restorative dentistry skills and procedures including self-evaluation criteria

DENT 121 Dental Assisting Practicum I

• Demonstrate to the dentists and faculty the dental assisting skills, attitudes and techniques required for the smooth operation of the College’s dental clinic
• Demonstrate time management skills

DENT 124 Study of the Human Body

• Describe basic biochemistry and life
• Describe the basic components of the cell and tissues of the body
• Describe anatomical and physiological features of the head and neck region.
• Describe the functions of the Skeletal System
• Describe the functions of the Circulatory System
• Describe the functions of the Nervous System
• Describe basic dental histology and embryology
• Describe tooth development
• Describe the functions of the Endocrine System
• Describe the functions of the Lymphatic System
• Describe the functions of the Digestive System
• Describe the functions of the Respiratory System
• Describe the functions of the Urinary System
• Describe the functions of the Reproductive System

DENT 126 Radiology

• Discuss the basic principles of radiation biology and the uses of x-radiation in dentistry
• Discuss the concepts of x-radiation generation and radiation protection
• Discuss radiographic imaging and imaging techniques for periapical and bitewing radiographs
• Discuss principles of processing, and processing and mounting techniques
• Discuss characteristics and landmarks of periapical and bitewing radiographs

DENT 127 Dental Materials II

• Discuss principles of cavity design and cavity preparation
• Discuss hand and rotary instruments and equipment used for restorative dentistry
• Understand the principles of selected restorative dentistry skills and techniques, including self-evaluation criteria
• Understand procedures and techniques for trimming study models, including safety precautions (L1) and lab maintenance requirements (L1)
• Understand uses of rubber dam, armamentarium, and principles for application and removal (L1)
• Understand matrix/wedge application and removal, including rationale, armamentarium and techniques
• Understand the requirements for tray set-ups for amalgam, composite and temporary restorations
• Understand principles and techniques for recontouring, finishing, and polishing restorations (L1)

DENT 131 Dental Assisting Practicum II

• Demonstrate to the dentists and faculty the dental assisting skills, attitudes, and techniques required for the smooth operation of the College’s dental clinic
• Demonstrate time management skills

DENT 133 Restorative Dentistry Dental Assisting

• Demonstrate a basic understanding of fixed prosthodontics
• Demonstrate a basic understanding of removable prosthetics
• Demonstrate an ability to safely place and remove retraction cord
• Demonstrate an ability to fabricate, cement, and ultimately remove a temporary crown

DENT 136 Radiography

• Describe cone placement in terms of vertical and horizontal angulation
• Differentiate between bisecting and paralleling techniques
• Explain the need for panoramic radiographic films
• Describe the purpose for occlusal films
• Describe the purpose and number of periapical films using the bisecting technique
• Describe the use of intraoral photography and videography in a clinical setting

DENT 137 Dental Specialties

• Demonstrate an understanding of common procedures and instrumentation for pediatric dentistry
• Demonstrate an understanding of common procedures and instrumentation for endodontics
• Demonstrate an understanding of common procedures and instrumentation for oral surgery
• Demonstrate an understanding of common procedures and instrumentation for periodontics
• Demonstrate an understanding of common procedures and instrumentation for orthodontics
• Demonstrate an understanding of common oral pathologic conditions which may be encountered in the dental office