Course Descriptions

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Fire Science
	• FIR 235 - Fire Investigation I
	• FIR 270 - Survey of Construction
	• FIR 320 - Essentials of Firefighter I
	• FIR 321 - Essentials of Firefighter II
Foreign Language - Spanish
	• FLS 141 - Elementary Spanish I
	• FLS 142 - Elementary Spanish II
	• FLS 241 - Intermediate Spanish I
	• FLS 242 - Intermediate Spanish II
Geography
	• GEO 121 - World Regional Geography
Graphic Communications
	• GRA 104 - Introduction to Graphic Communications
	• GRA 116 - Digital Preflight Production
	• GRA 121 - Digital Drawing
	• GRA 137 - Digital Design
	• GRA 140 - Digital Imaging
	• GRA 141 - Digital Imaging II
	• GRA 148 - Visual Web Design
	• GRA 154 - Advanced Web Design
	• GRA 165 - Digital 3-D
	• GRA 173 - Typography
	• GRA 908 - Cooperative Education
	• GRA 949 - Special Topics
Hospitality, Culinary Arts & Management
	• HCM 100 - Sanitation and Safety
	• HCM 111 - Principles of Baking I
	• HCM 112 - Principles of Baking II
	• HCM 113 - Culinary Baking
	• HCM 121 - Culinary Baking II
	• HCM 176 - World Cuisine
	• HCM 186 - Culinary Foundations I
	• HCM 187 - Culinary Foundations II
	• HCM 191 - Quantity Food Production I Lab
	• HCM 192 - Quantity Food Production II Lab
	• HCM 197 - Regional Wine History
	• HCM 200 - Dining Service
	• HCM 214 - Culinary Media/Networking
	• HCM 216 - Pastries
	• HCM 217 - Artisan Breads
	• HCM 218 - Cakes
	• HCM 219 - International Breads
	• HCM 220 - Chocolate and Sugar
	• HCM 221 - Cake Decorating
	• HCM 222 - Convenience Foods
	• HCM 223 - Laminated Doughs
	• HCM 230 - Nutrition and Wellness
	• HCM 240 - Menu Planning and Design
	• HCM 243 - Soups and Sauces
	• HCM 244 - Soups and Sauces Lab
	• HCM 245 - Design and Layout of Food Service Facilities
	• HCM 246 - Garde Manger/Charcuterie
	• HCM 247 - Garde Manger/Charcuterie Lab
	• HCM 248 - A la Carte Cooking
	• HCM 249 - A la Carte Cooking Lab
	• HCM 255 - Purchasing
	• HCM 257 - Advanced Baking I
	• HCM 258 - Advanced Baking II
	• HCM 267 - Baking Science
	• HCM 273 - Baking Seminar
	• HCM 278 - Cost Control
	• HCM 310 - Hospitality Law
	• HCM 330 - Hospitality Personnel Management
	• HCM 343 - Recipe Costing and Menu Pricing
	• HCM 512 - Culinary Internship
	• HCM 517 - Baking Internship
	• HCM 525 - Baking Capstone
	• HCM 532 - Culinary Capstone
	• HCM 598 - Hotel Front Office Management
HVAC/R Technology
	• HCR 103 - Introduction to HVAC/R and Safety
	• HCR 121 - Forced Air Heating Systems
	• HCR 188 - Electricity for HVAC/R
	• HCR 201 - Applied Practices I: Repair and Service
	• HCR 205 - Air Conditioning Principles
	• HCR 208 - Boilers and Hydronic Systems
	• HCR 250 - Electronic Controls
	• HCR 301 - Applied Practices II: Advanced Repair and Service
	• HCR 348 - Soldering, Piping, and Fitting
	• HCR 401 - HVAC/R Capstone
	• HCR 402 - HVAC/R Internship
	• HCR 448 - Applied Practices III: Installation
	• HCR 458 - Alternative Energy Sources
History
	• HIS 110 - Western Civilization: Ancient to Early Modern
	• HIS 111 - Western Civilization: Early Modern to Present
	• HIS 151 - U.S. History to 1877
	• HIS 152 - U.S. History Since 1877
	• HIS 251 - U.S. History 1945 to Present
	• HIS 253 - American Indian History and Culture
	• HIS 257 - African American History
	• HIS 281 - Local History
Health Science
	• HSC 113 - Medical Terminology
	• HSC 128 - Anatomy and Physiology for Allied Health Programs
	• HSC 164 - Sterile Processing Techniques
	• HSC 167 - Sterile Processing Instrumentation
	• HSC 172 - Nurse Aide
	• HSC 203 - Sterile Processing Fundamentals
	• HSC 272 - Certified Personal Trainer
Human Services
	• HSV 109 - Introduction to Human Services
	• HSV 115 - Agency and Community Resources
	• HSV 132 - Fundamentals of Case Management
	• HSV 140 - Social Work and Social Welfare
	• HSV 180 - Ethics for Human Service Professionals
	• HSV 190 - Youth Care Issues
	• HSV 225 - Counseling Techniques

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