| |
Health Science |
| |
-
HSC 113 - Medical Terminology
2.0 Credit(s)
Lecture 2
Lab/Clinical 0
Medical Terminology studies terms used in medicine. This course gives students a working knowledge of the roots, prefixes and suffixes of commonly used medical terms. Emphasis centers on the correct spelling and pronunciation of the vocabulary.
|
| |
-
HSC 128 - Anatomy and Physiology for Allied Health Programs
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Anatomy and Physiology for Allied Health Programs provides a base knowledge of the organization, structure, terminology and pathology of the human body. Body systems and their functions are covered in detail, allowing the student to understand how the human body works as a whole.
|
| |
-
HSC 164 - Sterile Processing Techniques
5.0 Credit(s)
Lecture 4
Lab/Clinical 3
Internship 0
Sterile Processing Techniques introduces the multiple processes used in sterilization. Topics include aseptic technique, decontamination, sterilization and wrapping of instruments. Biological and chemical parameters of sterilization are introduced, including the unique quality controls of each process. Upon completion of this course, students are eligible to take the Sterile Processing Technician Certification exam offered by The Certification Board for Sterile Processing and Distribution.
|
| |
-
HSC 167 - Sterile Processing Instrumentation
5.0 Credit(s)
Lecture 4
Lab/Clinical 3
Internship 0
Sterile Processing Instrumentation introduces instruments used in various surgeries and the unique cleaning steps for each. Students will prepare, clean and process instruments using approved protocols for types of instruments. Students will identify select surgical instruments including name and primary function in surgeries. Upon completion of this course, students are eligible to take the Surgical Instrument Specialist Certification Exam (CSIS) offered by the Certification Board for Sterile Processing and Distribution.
|
| |
-
HSC 172 - Nurse Aide
3.0 Credit(s)
Lecture 2
Lab/Clinical 1
Internship 2
Nurse Aide is the 75-hour certified nurse aide (CNA) course. It allows students to meet the training requirements of the Omnibus Budget Reconciliation Act of 1987 (OBRA) for nurse aides working in nursing facilities and skilled nursing facilities. Emphasis in the course is on achieving a basic level of knowledge and demonstrating skills to provide safe and effective resident care.
|
| |
-
HSC 203 - Sterile Processing Fundamentals
5.0 Credit(s)
Lecture 3
Lab/Clinical 6
Sterile Processing Fundamentals introduces the multiple processes used in sterilization and instruments used in various surgeries. Students will prepare, clean and process instruments using approved protocols for types of instruments. Students will identify select surgical instruments including name and primary function in surgeries. Topics include: aseptic technique, decontamination, sterilization and wrapping of instruments. Biological and chemical parameters of sterilization are introduced and the unique quality controls of each process. Upon completion of this course, students are eligible to take the Sterile Processing Technician Certification exam offered by The Certification Board for Sterile Processing and Distribution.
Prerequisite(s): BIO 168 - Human Anatomy and Physiology I , HSC 113 - Medical Terminology , MAT 743 - Technical Math , ENG 105 - Composition I , SPC 122 - Interpersonal Communication .
|
| |
-
HSC 272 - Certified Personal Trainer
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Certified Personal Trainer provides students with the knowledge needed to work as a Certified Personal Trainer. Students will be eligible to sit for the optional National Personal Training Certification exam upon successful completion of the course.
|
History |
| |
-
HIS 110 - Western Civilization: Ancient to Early Modern
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Western Civilization: Ancient to Early Modern encompasses the history of the western world from its earliest beginnings through the mid-17th century. Topics include the Tigris-Euphrates River Valley, the Egyptian Civilization, the rise of Hellenism, the story of Rome, the rise of Christianity as well as the Byzantine Empire, the Medieval world, the Renaissance, the New World, and the Age of Reason.
|
| |
-
HIS 111 - Western Civilization: Early Modern to Present
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Western Civilization: Early Modern to Present studies the history of the western world from the early modern era to the present time. Topics include the Age of Absolutism, the Industrial Revolution and capitalism, the French Revolution and the Napoleonic Era, the rise of Nationalism and the German state, European expansion overseas, World War I, the post war period, Adolph Hitler and fascism, World War II, the Iron Curtain, third world development, and the contemporary period.
|
| |
-
HIS 151 - U.S. History to 1877
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
U.S. History to 1877 covers the historical development of America. Topics include the Native American background, the Age of Discovery and Exploration, the Colonial Era, the Revolutionary Period, the Federal Era, the Age of Jackson, Manifest Destiny, and the Civil War and Reconstruction.
|
| |
-
HIS 152 - U.S. History Since 1877
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
U.S. History Since 1877 deals with the historical development of America from the end of Reconstruction to the contemporary period. Topics include the industrialization of America in the late 19th century, the end of the frontier, the Gilded Age, the Progressive Era, World War I, the Roaring Twenties, the Great Depression, World War II, the Cold War era, and recent historic events.
|
| |
-
HIS 251 - U.S. History 1945 to Present
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
U.S. History 1945 to Present examines major trends and events in American history since the end of World War II. Primary topics include the onset of the Cold War and the Korean War, the baby boom of the 1950s, the JFK presidency and assassination, the Civil Rights movement, the Vietnam War and counterculture, Watergate, the Reagan Revolution, and the United States’ growing involvement in the Middle East from the Iranian Hostage Crisis to the War in Iraq to 9/11, and recent events in U.S. history.
|
| |
-
HIS 253 - American Indian History and Culture
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
American Indian History and Culture focuses on aboriginal cultures of North America from their origins to present. Extensive usage of anthropological, archaeological and historical sources will be used. These will be expanded by usage of Native American sources. Special attention will be placed on the interaction of Native American cultures and Colonial and post-Colonial American governmental policies. The cultural exchange between Indian and non-Indian groups as a vital element of the American culture will be highlighted.
Note(s): Meets diversity requirement for graduation.
|
| |
-
HIS 257 - African American History
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
African American History deals with the experience of blacks in the history of the United States. Topics include African heritage, the slave trade, slavery in the Antebellum South, the Civil War and emancipation, the Jim Crow era, the Harlem Renaissance, the civil rights struggle, and modern black America.
Note(s): Meets diversity requirement for graduation.
|
| |
-
HIS 281 - Local History
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Local History offers the opportunity to examine and learn more about the history of the Southwest Iowa/Council Bluffs area. Field trips to area sites to study artifacts and meet with local experts and historians are featured. The course follows a chronological development and includes such topics as the area before white settlers, Lewis and Clark, the Mormons, Union Pacific, Victorian era architecture, minority contributions, and others. An additional component of the course is original research using primary sources.
|
Hospitality, Culinary Arts & Management |
| |
-
HCM 100 - Sanitation and Safety
2.0 Credit(s)
Lecture 2
Lab/Clinical 0
Sanitation and Safety presents basic food safety and sanitation requirements as well as employee safety in a food service facility. Emphasis focuses on inherent problems in maintaining a safe food supply and strategies to provide a wholesome product. The course outlines National Institute for the Food Industry (NIFI) standards and state food sanitation regulations. Topics include food spoilage and microbiology; government regulations regarding purchasing, storage, preparation and service of wholesome food; requirements for equipment and physical plant sanitation; and guidelines for employee safety.
|
| |
-
HCM 111 - Principles of Baking I
2.0 Credit(s)
Lecture 2
Lab/Clinical 0
Principles of Baking I introduces the fundamental principles involved in the baking process. Emphasis centers on ingredients used, conversion of standard recipes, and understanding methods for preparing quick breads, yeast breads, donuts, sweet rolls, roll-in dough, pie dough, pie fillings, cookies, and confectionary items.
|
| |
-
HCM 112 - Principles of Baking II
2.0 Credit(s)
Lecture 2
Lab/Clinical 0
Principles of Baking II presents instruction in the production of puff paste doughs, Danish rolls, croissants, choux-paste desserts, cheesecake, cooked puddings, cooked desserts, sugar art work with an emphasis in cake assembly and decoration.
Prerequisite(s): HCM 111 - Principles of Baking I and HCM 100 - Sanitation and Safety .
|
| |
-
HCM 113 - Culinary Baking
1.0 Credit(s)
Lecture 0
Lab/Clinical 3
Culinary Baking provides practical application of topics presented in the theory class. Emphasis centers on the use of scaling and baking equipment. Baking projects involve techniques in quick breads, yeast breads, cake donuts, yeast rolls, sweet rolls, coffee cakes, confectionery products, and cookies.
|
| |
|
| |
-
HCM 176 - World Cuisine
2.0 Credit(s)
Lecture 2
Lab/Clinical 0
World Cuisine studies various ethnic cuisines of the world, their cultures, and their histories. Emphasis is on current trends and applications as students gain hands on experience.
|
| |
-
HCM 186 - Culinary Foundations I
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Culinary Foundations I introduces students to basic cooking principles. Topics include an overview of kitchen equipment, safety, sanitation, and basic preparation methods that includes soups, salads, sandwiches, breakfast items, vegetables and starches.
|
| |
-
HCM 187 - Culinary Foundations II
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Culinary Foundations II emphasizes techniques in stock and sauce preparation, meats, seafood and poultry. Students also identify various foods in international cuisine and the importance of attractive food presentation.
Prerequisite(s): HCM 186 - Culinary Foundations I and HCM 100 - Sanitation and Safety .
|
| |
-
HCM 191 - Quantity Food Production I Lab
4.0 Credit(s)
Lecture 0
Lab/Clinical 12
Quantity Food Production I Lab introduces students to basic skills and techniques of cooking. Students prepare food items in the various stations of the professional kitchen, rotating through the kitchen to practice proper use of equipment, safety and sanitation, and to produce basic quality menu items. Students prepare to serve the customer by practice in catering and dining room service.
|
| |
-
HCM 192 - Quantity Food Production II Lab
4.0 Credit(s)
Lecture 0
Lab/Clinical 12
Quantity Food Production II Lab continues experiences in the preparation of stocks, sauces, meat, poultry, and seafood items. Students rotate through the stations of a professional kitchen. As students progress, they prepare more advanced menu items and quantity cooking projects.
Prerequisite(s): HCM 191 - Quantity Food Production I Lab and HCM 100 - Sanitation and Safety .
|
| |
-
HCM 197 - Regional Wine History
2.0 Credit(s)
Lecture 2
Lab/Clinical 0
Regional Wine History gives students a strong, solid foundation for understanding wine, as well as wine and food pairing, and comprehending specific food types with their respective food strategies. Students gain knowledge in fundamental wine opening and serving techniques, learn to classify wines according to type, and recognize their distinguishing styles and classification methods. Students also discover the wine philosophies and major wine producing areas around the world, leading to the comprehension of different variables needed to arrange and compile an effective wine menu.
|
| |
-
HCM 200 - Dining Service
2.0 Credit(s)
Lecture 1
Lab/Clinical 3
Dining Service provides an avenue for personal and professional growth. The areas surveyed include grooming, appearance, attitude, and behavior. Related topics include setting up for service, serving the customer, taking orders, and cashiering that occur in catering functions and gourmet dinners. Students assess how national organizations and global concerns affect careers in the hospitality industry.
|
| |
-
HCM 214 - Culinary Media/Networking
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Culinary Media/Networking explores how the media affects the culinary world through trends, advertising, and business opportunities. It also examines the evolution of the media’s development as a tool to reach millions regarding food, food safety, and cooking styles. Students produce a food-related video or audio clip.
|
| |
-
HCM 216 - Pastries
1.0 Credit(s)
Lecture 0
Lab/Clinical 3
Pastries provides students an in-depth study of baking emphasizing American and European pastries. Topics include application of different ingredients for fancy cookies, petit fours, puff pastries, pate a choux, meringues, assorted pastes and tarts, icing, fillings, and glazes.
|
| |
-
HCM 217 - Artisan Breads
1.0 Credit(s)
Lecture 0
Lab/Clinical 3
Artisan Breads provides students the information, tools, and instruction to gain proficiency in preparation of a variety of artisan breads. Emphasis is placed on learning to mix, ferment, shape, bake, and store hand-crafted breads. Students focus on traditional fermentation, as well as the science of the ingredients. Students learn assembly and speed necessary to increase their proficiency in meeting production deadlines with quality products.
|
| |
-
HCM 218 - Cakes
1.0 Credit(s)
Lecture 0
Lab/Clinical 3
Cakes builds upon previously learned baking competencies and students apply those skills with new products to create more elaborate tortes and cakes using complex finishing methods. Glaze application, use of decorative sponges, and building multi-component cakes are emphasized. Topics include comparison of classical and modern preparations; classical cakes; glazed, iced, molded, and cream-filled cakes and bombes.
|
| |
-
HCM 219 - International Breads
1.0 Credit(s)
Lecture 0
Lab/Clinical 3
International Breads examines the evaluation of bread and yeast products with their adaptability in world cuisine. Students prepare an assortment of bread products from around the world, including flatbreads, classic French baguettes, and European rye.
|
| |
-
HCM 220 - Chocolate and Sugar
1.0 Credit(s)
Lecture 0
Lab/Clinical 3
Chocolate and Sugar focuses on chocolate and confectionery technology, ingredient function, and the production of chocolates and confections in an artisan setting. Vital concepts in both theory and practice include controlling crystallization of fats and sugars, manipulating water and free water in centers, and understanding the mechanics of emulsions. Ingredient function focuses on fats, nutritive sweeteners, dairy products, binding agents, and chocolate.
|
| |
-
HCM 221 - Cake Decorating
1.0 Credit(s)
Lecture 0
Lab/Clinical 3
Cake Decorating introduces students to advanced decorating techniques. Students refine their skills with a variety of icings including butter cream, royal icing, and fondant.
|
| |
-
HCM 222 - Convenience Foods
1.0 Credit(s)
Lecture 0
Lab/Clinical 3
Convenience Foods studies a variety of convenience items on the market today and teaches students methods for altering these products to improve quality and flavor. This course examines methods of incorporating these items in menus for time saving and consistency. Students evaluate cost and quality compared to scratch baking.
|
| |
-
HCM 223 - Laminated Doughs
1.0 Credit(s)
Lecture 0
Lab/Clinical 3
Laminated Doughs provides experience in preparing croissants and Danish. Students learn the techniques for proper handling of laminated dough and learn to recognize quality products.
|
| |
-
HCM 230 - Nutrition and Wellness
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Nutrition and Wellness introduces the science of nutrition and the nutrient value of foods with emphasis on the role of nutrition in maintaining one’s well-being. Topics include computer analysis of meals, diet and recipes, as well as the study of the role of fats, carbohydrates, proteins, water, minerals, and vitamins in the diet and recipes. Emphasis centers on the development of healthy foods.
|
| |
-
HCM 240 - Menu Planning and Design
2.0 Credit(s)
Lecture 2
Lab/Clinical 0
Menu Planning and Design introduces the concepts of planning menus for institutional and restaurant food service operations with emphasis on customer expectations and how the menu planner identifies those in establishing a workable menu format. Topics include an overview of menu planning considerations, menu marketing and design, and specific criteria for selected restaurants and institutional menus.
|
| |
-
HCM 243 - Soups and Sauces
1.0 Credit(s)
Lecture 1
Lab/Clinical 0
Soups and Sauces introduce students to scratch cookery methods through areas of study which include stocks, thickeners, and roux-based sauces. Topics include the five mother sauces, hot and cold butter sauces, emulsion sauces, salsas, sambas, vinaigrettes, and reductions. Cream, clear, and potage soups are also discussed.
|
| |
-
HCM 244 - Soups and Sauces Lab
2.0 Credit(s)
Lecture 0
Lab/Clinical 6
Soups and Sauces Lab provides students hands-on cooking experiences in scratch cookery through small batch assignments. Areas of study include stocks, thickeners, and roux-based sauces to include the five mother sauces. Topics include hot and cold butter sauces, emulsion sauces, salsas, sambas, vinaigrettes, and reductions. Cream, clear, and potage soups are prepared.
|
| |
-
HCM 245 - Design and Layout of Food Service Facilities
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Design and Layout of Food Service Facilities investigates the purchase, installation, operation, and routine maintenance of food service equipment. Related topics of design, atmosphere, space allocation and wise energy management will be addressed. The purpose of this class is to discuss the myriad of decisions a new restaurateur or food service manager will be faced with as they enter the industry.
|
| |
-
HCM 246 - Garde Manger/Charcuterie
1.0 Credit(s)
Lecture 1
Lab/Clinical 0
Garde Manger/Charcuterie introduces students to traditional upscale pantry preparation. Students learn techniques for artistic displays of hors d’oeuvres, canapés, pâtés, terrines, and charcuterie.
|
| |
-
HCM 247 - Garde Manger/Charcuterie Lab
2.0 Credit(s)
Lecture 0
Lab/Clinical 6
Garde Manger/Charcuterie Lab applies techniques in artistic displays of hors d’oeuvres, canapés, pâtés, terrines, and charcuterie. Students gain practical experience preparing and serving theme buffets for guests.
|
| |
-
HCM 248 - A la Carte Cooking
2.0 Credit(s)
Lecture 2
Lab/Clinical 0
A la Carte Cooking identifies a la carte cooking methods and fine dining principles. Students gain an appreciation for the role of the menu as a tool in this process. Projects include research of dishes and plate presentations.
|
| |
-
HCM 249 - A la Carte Cooking Lab
4.0 Credit(s)
Lecture 0
Lab/Clinical 12
A la Carte Cooking Lab introduces students to line cooking skills for fine dining as well as time budgeting and management. Students work in stations which include salads, broiler, sauté, expeditor, and preparation. Students plan and prepare upscale theme menus.
|
| |
-
HCM 255 - Purchasing
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Purchasing is intended to promote an understanding of the managerial aspects of the hospitality purchasing activity. Emphasis is placed on strategic selection and procurement considerations based on item need, value, and supplier information. The purchasing targets are food, beverage, supplies, equipment, services and furnishings. Particular attention will also be given to product identification and to the receiving, storing, and issuing sequence, as well as to the technological applications and concepts in purchasing.
|
| |
-
HCM 257 - Advanced Baking I
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Advanced Baking I examines baking methods and principles from a nutritional and chemical/physical point of view. Students conduct experiments (using controlled formulas) on various baking ingredients and products in order to develop a better understanding of baking principles.
Prerequisite(s): HCM 111 - Principles of Baking I and HCM 112 - Principles of Baking II .
|
| |
-
HCM 258 - Advanced Baking II
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Advanced Baking II is a continuation of Advanced Baking I. Emphasis is on preparation of common products with a variety of ingredients; diets such as vegan, diabetic, and gluten-free; nutritional labels; and preparation of desserts, breads, and cakes for persons with special dietary needs.
Prerequisite(s): HCM 257 - Advanced Baking I .
|
| |
-
HCM 267 - Baking Science
2.0 Credit(s)
Lecture 2
Lab/Clinical 0
Baking Science takes an in-depth look at how baking works. Students examine ingredients and the role that they play in the overall bake shop product. Students also study chemical reactions and the science behind leaveners and other ingredients.
Prerequisite(s): HCM 111 - Principles of Baking I .
|
| |
-
HCM 273 - Baking Seminar
1.0 Credit(s)
Lecture 1
Lab/Clinical 0
Baking Seminar gives students a first-hand look at the industry. Industry speakers give presentations and students tour industry facilities. Students discuss current event topics as a primary focus to enhance critical thinking ability as it pertains to the hospitality industry.
|
| |
-
HCM 278 - Cost Control
2.0 Credit(s)
Lecture 1
Lab/Clinical 2
Cost Control examines the control process applicable to a food service operation. Emphasis is on the principles of controlling food, beverage, and labor costs. Topics include cost and sales controls that can be established for food and beverage operations. Students analyze labor costs and methods to control them.
|
| |
-
HCM 310 - Hospitality Law
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Hospitality Law introduces the legal considerations of hospitality property management. The course stresses how to keep legal pitfalls from becoming problems.
|
| |
-
HCM 330 - Hospitality Personnel Management
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Hospitality Personnel Management introduces concepts relevant to managing and communicating in the hospitality organization by presenting a perusal of the managerial process. Topics include personnel planning, organizing, staffing, directing, motivating, and problem-solving skills necessary for effective management. Additional topics cover the development of management as a discipline, theories and styles of management as well as contemporary functions of the managerial role.
|
| |
-
HCM 343 - Recipe Costing and Menu Pricing
2.0 Credit(s)
Lecture 1
Lab/Clinical 2
Recipe Costing and Menu Pricing emphasizes that need to develop standardized recipes for costing and menu pricing purposes. Students calculate the cost of recipes and food products and determine portion costs and meal costs. Students evaluate and apply various theories of menu planning.
|
| |
-
HCM 512 - Culinary Internship
2.0 Credit(s)
Lecture 0
Lab/Clinical 0
Internship 8
Culinary Internship provides students with work experience related to their area of career interest within the hospitality industry. Work experience may be in baking, culinary arts, supervision, or related areas. Hours are arranged.
Prerequisite(s): Permission from the instructor.
|
| |
-
HCM 517 - Baking Internship
2.0 Credit(s)
Lecture 0
Lab/Clinical 0
Internship 8
Baking Internship provides students with supervised work experience in the area of baking and pastry art. Students select and secure a position in the industry where they are able to apply knowledge and techniques in the baking field. Hours are arranged.
Prerequisite(s): Permission from the instructor.
|
| |
-
HCM 525 - Baking Capstone
1.0 Credit(s)
Lecture 0
Lab/Clinical 3
Baking Capstone gives students the opportunity to produce a hot dessert, a cold dessert, a product using choux paste, and a yeast bread item. This class must be taken in the student’s final semester.
Prerequisite(s): Permission from the instructor.
|
| |
-
HCM 532 - Culinary Capstone
2.0 Credit(s)
Lecture 0
Lab/Clinical 6
Culinary Capstone gives students an opportunity to plan, arrange, direct and coordinate a menu. The student must also perform a mystery basket skills test during finals week. This class must be taken in the student’s final semester.
Prerequisite(s): Permission from the instructor.
|
| |
-
HCM 598 - Hotel Front Office Management
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Hotel Front Office Management presents how to perform and manage front office functions and shows how these functions affect the overall operation of a hotel. Emphasis stresses how guest concerns shape management strategies and front office procedures. The course incorporates current technology and discusses the effects of today’s multicultural work force, the labor shortage, and the Americans with Disabilities Act.
|
HVAC/R Technology |
| |
-
HCR 103 - Introduction to HVAC/R and Safety
3.0 Credit(s)
Lecture 2
Lab/Clinical 2
Introduction to HVAC/R and Safety introduces students to OSHA safety standards and the various components, tools, characteristics, and installation techniques of HVAC/R systems. Environmental controls, in regards to temperature, moisture, and air quality, are examined.
|
| |
-
HCR 121 - Forced Air Heating Systems
2.0 Credit(s)
Lecture 1
Lab/Clinical 2
Forced Air Heating Systems covers the application of energy sources and equipment as they apply to heating, ventilation, air humidification, and filtration systems.
|
| |
-
HCR 188 - Electricity for HVAC/R
4.0 Credit(s)
Lecture 3
Lab/Clinical 2
Electricity for HVAC/R teaches students basic electrical safety, electrical theory, circuit schematics, and circuit characteristics and symbols as it applies to DC and AC circuits in the HVAC/R industry. Electric motor theories, as well as specific information on HVAC/R electrical component devices are covered.
|
| |
-
HCR 201 - Applied Practices I: Repair and Service
4.0 Credit(s)
Lecture 2
Lab/Clinical 4
Applied Practices I: Repair and Service provides hands-on practice in servicing and repair of heating and cooling equipment. Students develop a basic understanding of servicing and repair practices as seen in the industry.
|
| |
-
HCR 205 - Air Conditioning Principles
3.0 Credit(s)
Lecture 2
Lab/Clinical 2
Internship 0
Air Conditioning Principles provides the fundamentals of residential air conditioning systems to students. It emphasizes system components, types of refrigerants, principles of heat transfer, and diagnosis and repair of various systems used in the air conditioning industry. This course studies relationship to temperature and pressure variance including psychometric comparison as applied to commercial, industrial and residential air conditioning.
|
| |
-
HCR 208 - Boilers and Hydronic Systems
4.0 Credit(s)
Lecture 2
Lab/Clinical 4
Boilers and Hydronic Systems identifies concepts, terms, and the major components of steam systems. Basic steam heating cycle and proper safety procedures are reviewed and students learn how to install and maintain specific steam straps and recognize the common piping configurations.
|
| |
-
HCR 250 - Electronic Controls
3.0 Credit(s)
Lecture 2
Lab/Clinical 2
Electronic Controls presents and advanced study of electrical controls and their applications in HVAC/R systems. Students become knowledgeable in control application.
|
| |
-
HCR 301 - Applied Practices II: Advanced Repair and Service
3.0 Credit(s)
Lecture 1
Lab/Clinical 4
Applied Practices II: Advanced Repair and Service provides hands on experiences in servicing and repairing heating and cooling equipment. Students are presented with difficult service issues on complex equipment.
Prerequisite(s): HCR 201 - Applied Practices I: Repair and Service .
|
| |
-
HCR 348 - Soldering, Piping, and Fitting
3.0 Credit(s)
Lecture 2
Lab/Clinical 2
Soldering, Piping, and Fitting teaches the proper way to identify, and size piping and other material that is used in HVAC/R systems. Students learn cutting, welding, soldering, and brazing of piping.
|
| |
-
HCR 401 - HVAC/R Capstone
4.0 Credit(s)
Lecture 2
Lab/Clinical 4
HVAC/R Capstone examines career path opportunities in the HVAC/R industry in the region and creates real-world experiences to develop decision-making and problem-solving in servicing and maintaining HVAC/R systems.
Prerequisite(s): HCR 301 - Applied Practices II: Advanced Repair and Service .
|
| |
-
HCR 402 - HVAC/R Internship
4.0 Credit(s)
Lecture 0
Lab/Clinical 0
Internship 8
HVAC/R Internship provides students the opportunity to integrate and apply theory to practice. Students evaluate the job outlook for careers and work in the HVAC/R industry. If a student does not hold a specialty or apprentice license, students can only assist and observe licensed workers during their internship.
Prerequisite(s): HCR 301 - Applied Practices II: Advanced Repair and Service .
|
| |
-
HCR 448 - Applied Practices III: Installation
3.0 Credit(s)
Lecture 1
Lab/Clinical 4
Applied Practices III: Installation provides a hands-on experience in installing heating and cooling equipment. Students become proficient in the installation of multiple systems.
Prerequisite(s): HCR 301 - Applied Practices II: Advanced Repair and Service .
|
| |
-
HCR 458 - Alternative Energy Sources
2.0 Credit(s)
Lecture 2
Lab/Clinical 1
Alternative Energy Sources presents alternative energy sources and equipment as they apply to heating, ventilation, air-cooling and refrigeration systems.
|
Human Services |
| |
-
HSV 109 - Introduction to Human Services
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Introduction to Human Services examines the nature and types of social welfare in the United States, including the history of the institution of social welfare stemming from its origins in England and continuing into the contemporary period. It also considers an analysis of the philosophy of public welfare, minorities and welfare, politics and welfare, and the future of social welfare in an industrialized society.
|
| |
-
HSV 115 - Agency and Community Resources
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Agency and Community Resources explores and analyzes the federal, state, and local programs available for individuals in need of special services. It reviews the history and the emerging controversies in regard to the nature of assistance for youth, the chemically dependent person, the disabled, and the aged. Students review the human services literature to dispel myths and to help understand contemporary issues related to those in need of agency and community assistance. The course focuses on field visits to local agencies and the development of case management skills.
|
| |
-
HSV 132 - Fundamentals of Case Management
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Fundamentals of Case Management focuses on collecting data from initial intake through discharge planning regarding a client’s individual needs and their environment. Using various screening/assessment tools, students learn how to administer, score, and interpret for substance use disorders. Students compile relevant information on clients and how to formulate this information into treatment plans, level of care, and services plans; especially activities that bring together service providers and resources to achieve a treatment and/or service plan. Students formulate and apply related case management documentation such as record keeping, progress notes, treatment planning, level of treatment, and discharge plans. Students learn the importance of ethics and confidentiality as well as how to effectively communicate with their clients and service providers.
Prerequisite(s): ENG 105 - Composition I .
|
| |
-
HSV 140 - Social Work and Social Welfare
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Social Work and Social Welfare serves as an introductory course for the student considering a career in social work. It builds and expands on the Introduction to Human Services course by taking a more in-depth look at historical and current issues in social welfare and the importance of the social work profession in facilitating social change. Students focus on values, beliefs, and goals of social services and the basic functions of social work. The course defines social work as a profession that helps people solve personal, family, and community problems through social work practice.
|
| |
-
HSV 180 - Ethics for Human Service Professionals
1.0 Credit(s)
Lecture 1
Lab/Clinical 0
Ethics for Human Service Professionals provides a comprehensive view of behavioral expectations for counselors and human services professionals. The course focuses on the Federal and State laws regarding ethical standards such as non-discrimination, competence, moral and ethical standards, client welfare, dual relationships, confidentiality, informed consent, financial arrangements, and advertising in the additive and human services field. Students study the Iowa Board of Certification (IBC) and the American Counseling Association’s (ACA) Code of Ethics. Students learn how to apply a code of ethics to numerous case studies and understand the counselor’s ethical and legal obligations to the client and society.
|
| |
-
HSV 190 - Youth Care Issues
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Youth Care Issues is the study of the relationship between youth care and issues facing today’s youth. Students explore the impact social services agencies have on the social and psychological development of youth. Topics include child abuse, adolescence and the family, adoption, foster care, residential treatment, emergency shelters, and homeless youth. Students are involved in community based service-learning projects and visit different youth care agencies.
|
| |
-
HSV 225 - Counseling Techniques
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Counseling Techniques is an introductory counseling course. This course examines the theoretical foundations of Psychoanalysis, Existentialism, Client-Centered, Cognitive-Behavioral, Rational-Emotive, Gestalt, and Family systems. Students study and practice various counseling techniques and skills such as establishing rapport, developing empathy, active and reflective listening, how to appropriately use open and close questions, clarification, summarizing, and understanding discrepancies. Students have the opportunity to study different counseling situations, effective communication, and participate in experiential activities that can be directly applied to varied client populations.
|
| |
-
HSV 226 - Fundamentals of Family Counseling
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Fundamentals of Family Counseling introduces the basic principles and processes of family counseling from the initial interview through termination. Students engage in discussion of different theoretical models such as Virginia Satir’s Communications Model, Salvador Minuchin’s Structural Model, and Murry Bowen’s System Model. Students trace their own families of origin through genograms and other experiential exercises. The course concludes with each student conducting a live family interview.
|
| |
-
HSV 228 - Group Counseling Techniques
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Group Counseling Techniques introduces group counseling theory and techniques. This course shows how to apply client-centered, Gestalt, cognitive-behavioral, and existential theory while applying the interactive approach to group counseling. Students learn to identify various group dynamics and therapeutic forces that influence counseling group. Group counseling skills such as linking, rounds, process perspective, facilitating interaction, summarizing, clarification, open and closed questions, how to opening and closing a group session are studies. Students have numerous opportunities to practice their group counseling skills.
Prerequisite(s): HSV 225 - Counseling Techniques .
|
| |
-
HSV 259 - Introduction to Chemical Dependency
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Introduction to Chemical Dependency covers the history of drug and alcohol use in the context of physiological, psychological, and sociological theories of use, abuse and dependency. Students study the various drug classifications and the related pharmacology of use including signs of use, behavioral characteristics and withdrawal systems. Students also learn the stages of addiction, the dynamics of recovery, and the relapse process.
|
| |
-
HSV 275 - Human Services Capstone
1.0 Credit(s)
Lecture 1
Lab/Clinical 0
Human Services Capstone is a class where students will demonstrate their understanding of being a human services worker. Students will focus on their motives for being a human services worker and evaluate their readiness to either enter the job market and/or transfer to a four-year institution.
Prerequisite(s): Permission from the instructor.
Corequisite(s): HSV 802 - Internship .
|
| |
-
HSV 802 - Internship
2.0 - 6.0 Credit(s)
Lecture 0
Lab/Clinical 0
Internship 8-24
Internship provides direct field experience in a human services agency under the direct supervision of agency personnel and with on-site visitation, observation, and assessment by a faculty member.
Prerequisite(s): Must have 12 credit hours of Human Services courses and permission from the instructor.
|
Humanities |
| |
-
HUM 122 - American Film
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
American Film is an introductory film course designed to demonstrate the full impact of Hollywood filmmaking as an art form, an economic form, and a cultural indicator. The course looks at the message of genre, the social and psychological effects of the Hollywood film style, and the mutual influence of society and popular culture. Included are discussions of the Hollywood style, the star, the system, the western, the romantic comedy, the combat film, the film noir, and the film school generation.
|
| |
-
HUM 287 - Leadership Development Studies
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Leadership Development Studies provides a basic understanding of the concept of leadership theory while developing a personal philosophy of leadership, an awareness of the moral and ethical responsibilities of leadership, and an awareness of one’s own ability and style of leadership. The course provides the opportunity to develop essential skills through study, observation, and application.
|
Industrial Technology |
| |
-
IND 109 - Equipment Safety and Operation
3.0 Credit(s)
Lecture 2
Lab/Clinical 2
Equipment Safety and Operation provides an overview of commonly used safety precautions and operation of tools and equipment. This course introduces PPE (Personal Protective Equipment), CPR (Cardio Pulmonary Resuscitation), First Aid, OSHA (Occupation Safety and Health Administration), and safety practices and procedures.
|
| |
-
IND 113 - Utility Industry Orientation
1.0 Credit(s)
Lecture 0
Lab/Clinical 2
Internship 0
Co-Op 0
Utility Industry Orientation gives a general overview of the utility industry with a focus on natural gas. Course includes safety concerns, tool recognition, high level utility structure and some equipment operation of the utility industry.
|
| |
-
IND 125 - Introduction to Process Controls
3.0 Credit(s)
Lecture 2
Lab/Clinical 2
Internship 0
Co-Op 0
Introduction to Process Controls provides students the terminology and the function of basic devices for measuring and controlling different kinds of variables in process control. It introduces control systems, controller circuit design, controller operation, maintenance, alignment, calibration, and tuning closed-loop control.
|
| |
-
IND 131 - Interpret UT Maps and Drawings
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Internship 0
Co-Op 0
Interpret UT Maps and Drawings will instruct the student on how to interpret maps and applying the knowledge in new construction, switching, repairing, and maintaining utility systems.
|
| |
-
IND 133 - Occupational Safety
1.0 Credit(s)
Lecture 0
Lab/Clinical 2
Internship 0
Co-Op 0
Occupational Safety provides an overview on work site safety. Emphasis is on obtaining locates, proper personal protective equipment, and OSHA work place regulations.
|
| |
-
IND 187 - Predictive Maintenance
2.0 Credit(s)
Lecture 1
Lab/Clinical 2
Predictive Maintenance covers all facets of predictive maintenance, including thermal imaging vibration analysis, trend analysis, and tool and equipment operation. This course reinforces concepts and theory covered in lecture and online material with hands-on labs.
|
| |
-
IND 191 - Preventative Maintenance
2.0 Credit(s)
Lecture 1
Lab/Clinical 2
Preventative Maintenance covers all facets of preventative maintenance, including scheduling, data collection, administration and actual performance of PM’s. This course reinforces concepts and theory covered in lecture with hands-on labs. Students will review production components of material storage, inventory, and standard operating procedures.
|
| |
-
IND 197 - Industrial Engineering Technology Orientation
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Industrial Engineering Technology Orientation explores career options in automation, robotics, electronics, sustainable energy, and industrial careers. Students are provided direction for choosing a field within these disciplines. Students learn problem-solving skills, and develop an educational plan of study.
|
| |
-
IND 930 - Industrial Internship
4.0 Credit(s)
Lecture 0
Lab/Clinical 0
Internship 16
Industrial Internship provides work experience related the student’s career interests. This course allows students to integrate and apply theory to practice. These skills will benefit the employer, and enhance the employability of the student with increased technical skills.
|
Journalism |
| |
-
JOU 110 - Introduction to Mass Media
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Introduction to Mass Media examines the roles, organization, structure, and characteristics of the mass media. The types of mass media and issues include: newspapers, magazines, advertising, cable, public relations, broadcasting, mass media law, and cinema. Students also assess the effects of the mass media on society.
|
| |
-
JOU 211 - Ethics in the Media
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Ethics in the Media introduces the judicial, legislative, and administrative policies pertinent to the ethical and legal operation of newspapers and other print media. Emphasis is placed upon First Amendment protection, libel, privacy, free press, fair trial, judicial controls, government regulations, copyright, and ethical standards and practices. Upon completion, students will have an understanding and appreciation of these issues and the ability to analyze the important legal and ethical issues involved.
Note(s): Co-numbered with PHI 211
|
Laser Electro-Optics Tech |
| |
-
LEO 230 - Fundamentals of Light and Lasers
5.0 Credit(s)
Lecture 3
Lab/Clinical 4
Fundamentals of Light and Lasers provides students a comprehensive study of photonics. This course provides the foundation required to prepare technicians in the areas of optics, electro-optics, lasers, and photonics.
|
| |
-
LEO 340 - Laser Systems and Applications I
5.0 Credit(s)
Lecture 3
Lab/Clinical 4
Laser Systems and Applications I presents more advanced concepts in photonics and the operating principles, output characteristics, diagnostics, and applications for the most widely used laser types. The course describes and classifies the lasers according to their active medium, output wavelength, and applications.
Prerequisite(s): LEO 230 - Fundamentals of Light and Lasers .
|
| |
-
LEO 360 - Lasers in Manufacturing
3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Lasers in Manufacturing provides a broad examination of various laser applications used in modern manufacturing processes. The course is divided into four modules: Laser Material Removal: Drilling, Cutting, and Marking; Laser Welding and Surface Treatment; Alignment, Profiling, and Position Sensing; and Interferometric and Nondestructive Testing.
|
| |
Page: 1
| 2
| 3
| 4
| 5
| 6
| 7
| 8
| 9
| 10
|
Print this Page