CFCC 2019-2020 Catalog & Student Handbook [ARCHIVED CATALOG]
Course Descriptions
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Please Note:
Prerequisites: A course taken prior to another course.
- CFCC administers one placement test: NCDAP. Satisfactory scores on placement tests taken at other colleges (SAT, ACT, COMPASS) may be used to waive Reading, Writing and Mathematical prerequisites. See the Placement Test Advising Guide, for additional information or talk with a counselor.
- Receipt of transfer credit for ENG 111 or above will waive the Reading and/or Writing prerequisites for certain courses.
- Receipt of a curriculum math credit will waive the prerequisites for certain courses.
Corequisites: A course taken at the same time as another course or prior to the course to be taken.
Some courses in communications, humanities/fine arts, mathematics, natural science, or social/behavioral science may fulfill a general education requirement in one of the following programs: AA (Associate in Arts), AS (Associate in Science), AFA (Associate in Fine Arts), AGE (Associate in General Education), AAS (Associate in Applied Science), DIP (Diploma), or CER (Certificate). Please refer to the programs of study section of this catalog for courses that satisfy each program’s general education requirements.
Developmental Math: Effective 2014 Fall, as mandated by the System Office, developmental math has been broken up into eight modules agreed upon and approved by the state. Students who have taken previous developmental math courses should refer to this table to equate current developmental math courses.
MAT 060 = DMA 10 , DMA 20 , DMA 30
MAT 070 = DMA 40 , DMA 50
MAT 080 = DMA 60 , DMA 70 , DMA 80
Developmental English and Reading: Students who have taken previous developmental English and Reading courses should refer to this table to equate current developmental English and Reading courses.
ENG 075 = DRE 96
ENG 085 = DRE 97
ENG 095 = DRE 98
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CTC 115 - Quality Control Laboratory
Class: 2 Lab: 6 Clinical: 0 Work: 0 Credits: 5
This course introduces quality control procedures with emphasis on applications in chemical technology. Topics include ISO 9000, calibration curves, reagent blanks, internal standards, detection limits, and terminology used in a quality controlled laboratory. Upon completion, students should be able to demonstrate an understanding of quality control and assurance in routine laboratory procedures. (S24928)
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CTC 120 - Organic Chemistry I
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take CTC-111
This course covers the nomenclature and properties of organic functional groups with a focus on applications to chemical technology. Emphasis is placed on properties of aliphatic and aromatic hydrocarbons, including alkanes, cycloalkanes, alkenes, alkynes, alcohols and ethers. Upon completion, students should be able to name, identify, and predict reactions for organic molecules.
(S22578)
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CTC 140 - Organic Processes
Class: 2 Lab: 10 Clinical: 0 Work: 0 Credits: 7
Prerequisites: Take CTC-120
This course introduces a chemical technology “real world” laboratory experience. Topics include stereochemistry, delocalization, substitution, elimination reactions and basic laboratory methods such as distillation, extraction, and the use of IR and UV-VIS. Upon completion, students should be able to demonstrate competence in the laboratory techniques presented as well as predict organic reactions. (S22579)
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CTC 145 - Advanced Laboratory Methods
Class: 1 Lab: 10 Clinical: 0 Work: 0 Credits: 6
Prerequisites: Take One: CTC-114 or CTC-115
This course introduces advanced techniques in a laboratory environment. Topics include synthesis, distillation, extraction, recrystallization, reflux techniques and the use of instrumentation to determine purity. Upon completion, students should be able to identify common glassware and perform advanced synthesis techniques presented. (S24929)
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CTC 150 - Standards & Solutions
Class: 1 Lab: 3 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take One: CTC-114 or CTC-115
This course introduces proper procedures for solution preparation in a chemical laboratory environment and the analytical methods used in substance identification. Topics include molarity, normality, dilution, parts per million (ppm), parts per billion (ppb), weight/volume percent, the use of calibration curves and standards, laboratory techniques and analytical equipment used to analyze solutions. Upon completion, students should be able to prepare common laboratory solutions used in an analytical laboratory (S24930)
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CTC 210 - Forensic Laboratory
Class: 1 Lab: 3 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take CTC-145
This course introduces forensic chemistry and related laboratory techniques. Topics include the application of laboratory techniques and analytical equipment to compounds associated with blood alcohol content, illicit drugs, questioned document analysis, arson investigation, gunshot residues, and DNA. Upon completion, students should be able to perform common laboratory methods used in a forensic chemistry laboratory. (S24931)
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CTC 220 - Organic Chemistry II
Class: 3 Lab: 6 Clinical: 0 Work: 0 Credits: 6
Prerequisites: Take CTC-140
This course covers intermediate nomenclature and properties of organic functional groups with emphasis on applications to chemical technology. Topics include the preparation, reactions, and analysis of alcohols, amines, ethers, epoxides, and carbonyl compounds. Upon completion, students should be able to predict products from intermediate reactions and determine structures of organic compounds by utilizing IR, UV, and RI.
(S22580)
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CTC 230 - Biochemistry
Class: 2 Lab: 6 Clinical: 0 Work: 0 Credits: 5
Prerequisites: Take CTC-140
This course introduces chemistry at the biological level. Topics include nitrogen compounds, polymers, stereochemistry, carbohydrates, lipids, amino acids, proteins, nucleic acids, protein and nucleic purification, electrophoresis, PCR, and enzymes. Upon completion, students should be able to recognize biologically active compounds, describe their structure and activity, and predict organic products of biological reactions.
(S24094)
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CTC 235 - Food Chemistry
Class: 1 Lab: 3 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take CTC-145
This course introduces food chemistry and corresponding laboratory techniques. Topics include carbohydrates, lipids, amino acids, proteins, preservatives, antibiotics, laboratory techniques and analytical equipment used to analyze these classes of compounds. Upon completion, students should be able to recognize biologically active compounds, describe their structure, and perform common laboratory methods used in the food industry. (S24932)
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CTC 240 - Instru I: Spectroscopy
Class: 2 Lab: 8 Clinical: 0 Work: 0 Credits: 6
Prerequisites: Take One: CTC-114 or CTC-115
This course covers appropriate use of equipment and instruments in pharmaceutical and industrial settings as well as qualitative chemical analysis of selected inorganic ions. Emphasis is placed on sample preparation, statistical parameters, titrations, potentiometric methods and various forms of spectroscopy, including UV, AA, AE, IR, NMR, and mass spectroscopy. Upon completion, students should be able to carry out all analytical schemes presented.
(S24923)
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CTC 250 - Instru II: Chromatography
Class: 2 Lab: 8 Clinical: 0 Work: 0 Credits: 6
Prerequisites: Take One: CTC-114 or CTC-115
This course covers the use of various instruments and analytical methods in pharmaceutical, academic, or industrial settings. Emphasis is placed on various forms of chromatography, including GC, HPLC, IC, TLC, and size exclusion, as well as chemiluminescence and radioactive labels. Upon completion, students should be able to carry out all analytical schemes presented and be able to utilize all applicable instruments.
(S24924)
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CTC 260 - Chemical Technology Capstone
Class: 1 Lab: 3 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take One: CTC-240 or CTC-250
This course is designed to assemble major aspects of the chemical technology field. Emphasis is placed on students completing a small-scale research project in their specialty area. Upon completion, students should be able to develop or modify a laboratory experiment in a current publication or scientific journal, perform tests, and incorporate the data into a formal report and oral presentation. (S24933)
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CTI 110 - Web, Pgm, & Db Foundation
Class: 2 Lab: 2 Clinical: 0 Work: 0 Credits: 3
This course covers the introduction of the tools and resources available to students in programming, mark-up language and services on the Internet. Topics include standard mark-up language Internet services, creating web pages, using search engines, file transfer programs; and database design and creation with DBMS products. Upon completion students should be able to demonstrate knowledge of programming tools, deploy a web-site with mark-up tools, and create a simple database table. (S22510)
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CTI 120 - Network & Sec Foundation
Class: 2 Lab: 2 Clinical: 0 Work: 0 Credits: 3
This course introduces students to the Network concepts, including networking terminology and protocols, local and wide area networks, and network standards. Emphasis is placed on securing information systems and the various implementation policies. Upon completion, students should be able to perform basic tasks related to networking mathematics, terminology, media and protocols. (S22511)
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CTI 135 - Introduction to Green IT
Class: 2 Lab: 3 Clinical: 0 Work: 0 Credits: 3
This course provides the skills to implement environmentally sound techniques such as disposal, conservation of power, and reduction of an organization’s carbon footprint. Topics include identifying Green organizations and standards, implementing virtualization on IT systems, and calculating the ROI involved in implementing green initiatives. Upon completion, students should be able to develop an environmental policy for a computer network infrastructure. (S23156)
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CTI 141 - Cloud & Storage Concepts
Class: 1 Lab: 4 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take CTS-220
This course introduces cloud computing and storage concepts. Emphasis is placed on cloud terminology, virtualization, storage networking and access control. Upon completion, students should be able to perform tasks related to installation, configuration and management of cloud storage systems. (S23206)
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CTI 240 - Virtualization Admin I
Class: 1 Lab: 4 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take CET-130 or CTS-220 or NOS-110
This course covers datacenter virtualization concepts. Topics include data storage, virtual network configuration, virtual machine and virtual application deployment. Upon completion, students should be able to perform tasks related to virtual machine and hypervisor installation and configuration. (S23207)
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CTI 241 - Virtualization Admin II
Class: 1 Lab: 4 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take CTI-240
This course covers administration of datacenter virtualization infrastructure. Topics include access control, fault tolerance, scalability, resource management, virtual machine migration and troubleshooting. Upon completion, students should be able to perform tasks related to virtualization security, data protection and resource monitoring. (S23208)
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CTS 115 - Info Sys Business Concepts
Class: 3 Lab: 0 Clinical: 0 Work: 0 Credits: 3
The course introduces the role of IT in managing business processes and the need for business process and IT alignment. Emphasis is placed on industry need for understanding business challenges and developing/managing information systems to contribute to the decision making process based on these challenges. Upon completion, students should be able to demonstrate knowledge of the ‘hybrid business manager’ and the potential offered by new technology and systems. (S20996)
This is a college transfer course. Check with your senior institution to ensure the course will be appropriate for your program at that institution.
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CTS 120 - Hardware/Software Support
Class: 2 Lab: 3 Clinical: 0 Work: 0 Credits: 3
This course covers the basic hardware of a personal computer, including installation, operations and interactions with software. Topics include component identification, memory-system, peripheral installation and configuration, preventive maintenance, hardware diagnostics/repair, installation and optimization of system software, commercial programs, system configuration, and device-drivers. Upon completion, students should be able to select appropriate computer equipment and software, upgrade/maintain existing equipment and software, and troubleshoot/repair non-functioning personal computers. (S23679)
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CTS 130 - Spreadsheet
Class: 2 Lab: 2 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take CIS-110, CIS-111, or OST-137
This course introduces basic spreadsheet design and development. Topics include writing formulas, using functions, enhancing spreadsheets, creating charts, and printing. Upon completion, students should be able to design and print basic spreadsheets and charts. (S24366)
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CTS 220 - Adv Hard/Software Support
Class: 2 Lab: 3 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take CTS-120
This course provides advanced knowledge and competencies in hardware and operating system technologies for computer technicians to support personal computers. Emphasis is placed on: configuring and upgrading; diagnosis and troubleshooting; as well as preventive maintenance of hardware and system software. Upon completion, students should be able to install, configure, diagnose, perform preventive maintenance, and maintain basic networking on personal computers. (S21005)
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CTS 240 - Project Management
Class: 2 Lab: 2 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take CIS-110 or CIS-111
This course introduces computerized project management software. Topics include identifying critical paths, cost management, and problem solving. Upon completion, students should be able to plan a complete project and project time and costs accurately.
(S24369)
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CTS 285 - Systems Analysis & Design
Class: 3 Lab: 0 Clinical: 0 Credits: 3
Prerequisites: Take CIS 115
Corequisites: None
This course introduces established and evolving methodologies for the analysis, design, and development of an information system. Emphasis is placed on system characteristics, managing projects, prototyping, CASE/OOM tools, and systems development life cycle phases. Upon completion, students should be able to analyze a problem and design an appropriate solution using a combination of tools and techniques. (S21012)
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CTS 289 - System Support Project
Class: 1 Lab: 4 Clinical: 0 Credits: 3
Prerequisites: Take CTS 285
Corequisites: None
This course provides an opportunity to complete a significant support project with minimal instructor assistance. Emphasis is placed on written and oral communication skills, project definition, documentation, installation, testing, presentation, and user training. Upon completion, students should be able to complete a project from the definition phase through implementation. (S21015)
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CUL 110 - Sanitation & Safety
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take one: ENG-095 RED-090 DRE-098 or ENG-111
Corequisites: CUL-110A
This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam. (S22835)
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CUL 110A - Sanitation & Safety Lab
Class: 0 Lab: 2 Clinical: 0 Work: 0 Credits: 1
Prerequisites: Take one: ENG-095 RED-090 DRE-098 or ENG-111
Corequisites: Take CUL-110
This course provides a laboratory experience for enhancing student skills in the basic principles of sanitation and safety. Emphasis is placed on personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate practical applications of sanitation and safety procedures in the hospitality industry. (S22836)
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CUL 112 - Nutrition for Foodservice
Class: 3 Lab: 0 Clinical: 0 Work: 0 Credits: 3
This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques and marketing nutrition in a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection. (S22837)
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CUL 120 - Purchasing
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Corequisites: CUL-120A
This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and software applications. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product.
(S22838)
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CUL 120A - Purchasing Lab
Class: 0 Lab: 2 Clinical: 0 Work: 0 Credits: 1
Corequisites: Take CUL-120
This course provides a laboratory experience for enhancing student skills in purchasing for foodservice operations. Emphasis is placed on practical experiences in yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and software applications. Upon completion, students should be able to demonstrate practical applications of purchasing within the hospitality industry.
(S22839)
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CUL 130 - Menu Design
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings.
(S22841)
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CUL 135 - Food & Beverage Service
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Corequisites: CUL-135A
This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages. (S22842)
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CUL 135A - Food & Beverage Serv Lab
Class: 0 Lab: 2 Clinical: 0 Work: 0 Credits: 1
Corequisites: Take CUL-135
This course provides a laboratory experience for enhancing student skills in effective food and beverage service. Emphasis is placed on practical experiences including greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate practical applications of human relations and the skills required in the service of foods and beverages. (S22843)
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CUL 140 - Culinary Skills I
Class: 2 Lab: 6 Clinical: 0 Work: 0 Credits: 5
Prerequisites: Take one: ENG-095 RED-090 DRE-098 or ENG-111
Corequisites: Take CUL-110 CUL-110A
This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.
(S22844)
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CUL 142 - Fundamentals of Food
Class: 2 Lab: 6 Clinical: 0 Work: 0 Credits: 5
Corequisites: Take CUL-110
This course introduces the student to the basic principles of cooking, baking and kitchen operations. Topics include preparation methods for protein, starch, vegetable/fruit identification/selection, storage; breakfast cookery, breads, sweet dough/pastries, basic fabrication, knife skills, and mise en place. Upon completion, students should be able to execute efficiently a broad range of basic cooking/baking skills as they apply to different stations in foodservice operations. (S22845)
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CUL 150 - Food Science
Class: 1 Lab: 2 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take one: ENG-095 RED-090 DRE-098 or ENG-111
Corequisites: CUL-110 CUL-110A
This course covers the chemical and physical changes in foods that occur with cooking, handling, and processing. Emphasis is placed on practical application of heat transfer and its effect on color/flavor/texture, emulsification, protein coagulation, leavening agents, viscosity, and gel formation. Upon completion, students should be able to demonstrate an understanding of these principles as they apply to food preparation in an experimental setting.
(S22846)
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CUL 160 - Baking I
Class: 1 Lab: 4 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take one: ENG-095 RED-090 DRE-098 or ENG-111
Corequisites: CUL-110 CUL-110A
This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.
(S22847)
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CUL 214 - Wine Appreciation
Class: 1 Lab: 2 Clinical: 0 Work: 0 Credits: 2
This course provides an introduction to information about wine from all the major wine producing regions. Emphasis is placed on the history of wine, production, characteristics, wine list development, laws, purchasing and storing requirements. Upon completion, students should be able to evaluate varietal wines and basic food pairings. (S22852)
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CUL 230 - Global Cuisines
Class: 1 Lab: 8 Clinical: 0 Work: 0 Credits: 5
Prerequisites: Take All: CUL-110 and CUL-140
This course provides practical experience in the planning, preparation, and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs, nutritional concerns, and cooking techniques. Upon completion, students should be able to research and execute a variety of international and domestic menus.
(S22808)
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CUL 240 - Culinary Skills II
Class: 1 Lab: 8 Clinical: 0 Work: 0 Credits: 5
Prerequisites: Take one set: Set 1: CUL-110 and CUL-140 Set 2: CUL-110, CUL-142, and CUL-170
This course is designed to further students’ knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items.
(S24960)
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CUL 245 - Contemporary Cuisines
Class: 1 Lab: 8 Clinical: 0 Work: 0 Credits: 5
Prerequisites: Take All: CUL-110 and CUL-140
This course introduces students to current culinary trends which include a variety of preparation methods. Topics include current and developing trends such as adaptation of native/regional ingredients and preparation methods into contemporary cuisines. Upon completion, students should be able to demonstrate knowledge of a variety of contemporary cuisines. (S22810)
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CUL 250 - Classical Cuisine
Class: 1 Lab: 8 Clinical: 0 Work: 0 Credits: 5
Prerequisites: Take All: CUL-110, CUL-140, and CUL-240
This course is designed to reinforce the classical culinary kitchen. Topics include the working Grand Brigade of the kitchen, signature dishes and classical banquets. Upon completion, students should be able to demonstrate competence in food preparation in a classical/upscale restaurant or banquet setting. (S22855)
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CUL 260 - Baking II
Class: 1 Lab: 4 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take All: CUL-110 and CUL-160
This course is designed to further students’ knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills. (S22857)
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CUL 270 - Garde Manger II
Class: 1 Lab: 4 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take All: CUL-110, CUL-140, and CUL-170
This course is designed to further students’ knowledge in basic cold food preparation techniques and pantry production. Topics include p├ót├⌐s, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canap├⌐s, hors d’oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering/event display to include a cold buffet with appropriate showpieces. (S22859)
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CUL 275 - Catering Cuisine
Class: 1 Lab: 8 Clinical: 0 Work: 0 Credits: 5
Prerequisites: Take All: CUL-110, CUL-140, and CUL-240
This course covers the sequential steps to successful catering that include sales, client needs, menu planning, purchasing, costing, event pricing, staffing and sanitation concerns. Emphasis is placed on new culinary competencies and skills specific to catering preparation, presentation, and customer service. Upon completion, students should be able to demonstrate proficiency in the successful design and execution of various types of catering events. (S22861)
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CUL 280 - Pastry & Confections
Class: 1 Lab: 4 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take All: CUL-110, CUL-140, and CUL-160
This course includes confections and candy, chocolate techniques, transfer sheets, pulled and blown sugar, pastillage, marzipan and custom silicon molding. Emphasis is placed on showpieces, pre-set molding, stencil cutouts, pattern tracing and/or free-hand shaping. Upon completion, students should be able to design and produce centerpieces and showpieces. (S22862)
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CUL 283 - Farm-To-Table
Class: 2 Lab: 6 Clinical: 0 Work: 0 Credits: 5
Prerequisites: Take All: CUL-110 and CUL-140
This course introduces students to the cooperation between sustainable farmers and foodservice operations. Emphasis is placed on environmental relationships, including how foods are grown, processed, and distributed, as well as related implications on quality and sustainability. Upon completion, students should be able to demonstrate an understanding of environmental stewardship and its impact on cuisine. (S22813)
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CUL 285 - Competition Fundamentals
Class: 1 Lab: 4 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take One: CUL-110, CUL-110A, CUL-140, or CUL-160
This course provides practical experience in planning, techniques, and procedures required for culinary competitions and exhibitions. Emphasis is placed on competition strategies including menu planning, teamwork, plate design, flavor profiles, recipe development, nutrition, advanced knife/culinary skills, professionalism, and portfolio development. Upon completion, students should be able to apply competition/exhibition skills and standards in the competition arena and professional kitchen. (S20901)
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CVS 160 - CVS Clinical Ed I
Class: 0 Lab: 4 Clinical: 9 Work: 0 Credits: 5
Restrictions: Restricted to Major 45160
This course provides active participation in clinical sonography. Emphasis is placed on imaging, processing, and technically evaluating sonographic examinations. Upon completion, students should be able to image, process, and evaluate sonographic examinations. (S23618)
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CVS 161 - CVS Clinical Ed II
Class: 0 Lab: 0 Clinical: 24 Work: 0 Credits: 8
Prerequisites: Take CVS-160
Restrictions: Restricted to Major 45160
This course provides continued participation in clinical sonography. Emphasis is placed on imaging, processing, and technically evaluating sonographic examinations. Upon completion, students should be able to image, process, and evaluate sonographic examinations. (S10218)
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CVS 162 - CVS Clinical Ed III
Class: 0 Lab: 0 Clinical: 15 Work: 0 Credits: 5
Prerequisites: Take CVS-161
Restrictions: Restricted to Major 45160
This course provides continued participation in clinical sonography. Emphasis is placed on imaging, processing, and technically evaluating sonographic examinations. Upon completion, students should be able to image, process, and evaluate sonographic examinations. (S10146)
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CVS 163 - Echo I
Class: 3 Lab: 2 Clinical: 0 Work: 0 Credits: 4
Restrictions: Restricted to Major 45160
This course covers cardiac anatomy and introduces cardiac scanning techniques. Topics include normal cardiac anatomy, Doppler physics, and 2-D and M-mode imaging. Upon completion, students should be able to perform 2-D and M-mode studies. (S10197)
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CVS 164 - Echo II
Class: 3 Lab: 2 Clinical: 0 Work: 0 Credits: 4
Prerequisites: Take CVS-163
Restrictions: Restricted to Major 45160
This course is a continuation of CVS 163 with continued study of 2-D and M-mode imaging. Emphasis is placed on continuous wave, pulsed wave, color, and power Doppler imaging of normal and abnormal cardiac conditions. Upon completion, students should be able to perform and recognize normal and abnormal cardiac studies. (S10106)
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CVS 260 - CVS Clinical Ed IV
Class: 0 Lab: 0 Clinical: 24 Work: 0 Credits: 8
Prerequisites: Take CVS-162
Restrictions: Restricted to Major 45160
This course provides continued active participation in clinical sonography. Emphasis is placed on imaging, processing, and technically evaluating sonographic examinations. Upon completion, students should be able to image, process, and evaluate sonographic examinations. (S11772)
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CVS 261 - CVS Clinical Ed V
Class: 0 Lab: 0 Clinical: 24 Work: 0 Credits: 8
Prerequisites: Take CVS-260
Restrictions: Restricted to Major 45160
This course provides continued active participation in clinical sonography. Emphasis is placed on imaging, processing, and technically evaluating sonographic examinations. Upon completion, students should be able to image, process, and evaluate sonographic examinations. (S11708)
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CVS 277 - Cardiovascular Topics
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Restrictions: Restricted to Major 45160
This course provides an overview of cardiovascular topics in preparation for certification examinations. Emphasis is placed on registry preparation. Upon completion, students should be able to sit for the registry examinations. (S22965)
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DBA 110 - Database Concepts
Class: 2 Lab: 3 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take CIS-110 or CIS-111
This course introduces database design and creation using a DBMS product. Emphasis is placed on data dictionaries, normalization, data integrity, data modeling, and creation of simple tables, queries, reports, and forms. Upon completion, students should be able to design and implement normalized database structures by creating simple database tables, queries, reports, and forms. (S21017)
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DBA 120 - Database Programming I
Class: 2 Lab: 2 Clinical: 0 Work: 0 Credits: 3
This course is designed to develop SQL programming proficiency. Emphasis is placed on data definition, data manipulation, and data control statements as well as on report generation. Upon completion, students should be able to write programs which create, update, and produce reports. (S21020)
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DBA 210 - Database Administration
Class: 2 Lab: 3 Clinical: 0 Work: 0 Credits: 3
This course covers database administration issues and distributed database concepts. Topics include database administrator (DBA) goals and functions, backup and recovery, standards and procedures, training, and database security and performance evaluations. Upon completion, students should be able to produce functional DBA documentation and administer a database.
(S21021)
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DDF 211 - Design Process I
Class: 1 Lab: 6 Clinical: 0 Work: 0 Credits: 4
Prerequisites: Take DFT-112 DFT-154 DFT-211 and MEC-145
This course emphasizes design processes for finished products. Topics include data collection from manuals and handbooks, efficient use of materials, design sketching, specifications, and vendor selection. Upon completion, students should be able to research and plan the design process for a finished product.
(S20641)
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DDF 212 - Design Process II
Class: 1 Lab: 6 Clinical: 0 Work: 0 Credits: 4
Prerequisites: Take DDF-211 MEC-111 ELC-111
This course stresses the integration of various design practices. Emphasis is placed on the creation of an original design. Upon completion, students should be able to apply engineering graphics and design procedures to a design project.
(S20817)
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DEA 111 - Introduction to DEAT
Class: 2 Lab: 2 Clinical: 0 Work: 0 Credits: 3
This course is an overview of the digital effects and animation technology field from the most simple processes to the most complex. Topics covered include digitizing existing images, creating digital images, manipulation of images and various forms of computer animation. Upon completion, students should be able to demonstrate a vocabulary of the digital effects and animation field and a knowledge of ourstanding examples of work in the field. (S10024)
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DEN 100 - Basic Orofacial Anatomy
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Corequisites: DEN-101
Restrictions: Restricted to Major 45240
This course provides a basic introduction to the structures of the head, neck, and oral cavity. Topics include tooth morphology, head and neck anatomy, histology, and embryology. Upon completion, students should be able to demonstrate knowledge of normal structures and development and how they relate to the practice of dental assisting. This is a diploma-level course. (S14129)
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DEN 101 - Preclinical Procedures
Class: 4 Lab: 6 Clinical: 0 Work: 0 Credits: 7
Corequisites: Take DEN-111
Restrictions: Restricted to Major 45240
This course provides instruction in procedures for the clinical dental assistant as specified by the North Carolina Dental Practice Act. Emphasis is placed on orientation to the profession, infection control techniques, instruments, related expanded functions, and diagnostic, operative, and specialty procedures. Upon completion, students should be able to demonstrate proficiency in clinical dental assisting procedures. (S20496)
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DEN 102 - Dental Materials
Class: 2 Lab: 4 Clinical: 0 Work: 0 Credits: 4
Corequisites: Take DEN-101
Restrictions: Restricted to Major 45240
This course provides instruction in identification, properties, evaluation of quality, principles, and procedures related to manipulation and storage of operative and specialty dental materials. Emphasis is placed on the understanding and safe application of materials used in the dental office and laboratory. Upon completion, students should be able to demonstrate proficiency in the laboratory and clinical application of routinely used dental materials. (S24548)
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DEN 103 - Dental Sciences
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take DEN-100
Corequisites: DEN-106
Restrictions: Restricted to Major 45240
This course is a study of oral pathology, pharmacology, and dental office emergencies. Topics include oral pathological conditions, dental therapeutics, and management of emergency situations. Upon completion, students should be able to recognize abnormal oral conditions, identify classifications, describe actions and effects of commonly prescribed drugs, and respond to medical emergencies. (S14117)
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DEN 104 - Dental Health Education
Class: 2 Lab: 2 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take DEN-101 DEN-111
Corequisites: DEN-106
Restrictions: Restricted to Major 45240
This course covers the study of preventive dentistry to prepare dental assisting students for the role of dental health educator. Topics include etiology of dental diseases, preventive procedures, and patient education theory and practice. Upon completion, students should be able to demonstrate proficiency in patient counseling and oral health instruction in private practice or public health settings. (S20498)
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DEN 105 - Practice Management
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take DEN-100
Corequisites: DEN-106
Restrictions: Restricted to Major 45240
This course provides a study of principles and procedures related to management of the dental practice. Emphasis is placed on maintaining clinical and financial records, patient scheduling, and supply and inventory control. Upon completion, students should be able to demonstrate fundamental skills in dental practice management. (S14095)
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DEN 106 - Clinical Practice I
Class: 2 Lab: 0 Clinical: 12 Work: 0 Credits: 6
Prerequisites: Take DEN-101 Take DEN-111
Corequisites: Take DEN-103 DEN-104 DEN-112
Restrictions: Restricted to Major 45240
This course is designed to provide experience assisting in a clinical setting. Emphasis is placed on the application of principles and procedures of four-handed dentistry and laboratory and clinical support functions. Upon completion, students should be able to utilize classroom theory and laboratory and clinical skills in a dental setting. (S24527)
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DEN 107 - Clinical Practice II
Class: 1 Lab: 0 Clinical: 12 Work: 0 Credits: 5
Prerequisites: Take DEN-106
Restrictions: Restricted to Major 45240
This course is designed to increase the level of proficiency in assisting in a clinical setting. Emphasis is placed on the application of principles and procedures of four-handed dentistry and laboratory and clinical support functions. Upon completion, students should be able to combine theoretical and ethical principles necessary to perform entry-level skills including functions delegable to a DA II. (S14107)
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DEN 110 - Orofacial Anatomy
Class: 2 Lab: 2 Clinical: 0 Work: 0 Credits: 3
Corequisites: DEN-121
Restrictions: Restricted to Major 45260
This course introduces the structures of the head, neck, and oral cavity. Topics include tooth morphology, head and neck anatomy, histology, and embryology. Upon completion, students should be able to relate the identification of normal structures and development to the practice of dental assisting and dental hygiene. (S13235)
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DEN 111 - Infection/Hazard Control
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Corequisites: DEN-101 DEN-121
Restrictions: Restricted to Major 45240 Or 45260
This course introduces the infection and hazard control procedures necessary for the safe practice of dentistry. Topics include microbiology, practical infection control, sterilization and monitoring, chemical disinfectants, aseptic technique, infectious diseases, OSHA standards, and applicable North Carolina laws. Upon completion, students should be able to understand infectious diseases, disease transmission, infection control procedures, biohazard management, OSHA standards, and applicable North Carolina laws. (S13136)
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DEN 112 - Dental Radiography
Class: 2 Lab: 3 Clinical: 0 Work: 0 Credits: 3
Corequisites: Take DEN-100 or DEN-110 and DEN-111;
Restrictions: Restricted to Major 45240 Or 45260
This course provides a comprehensive view of the principles and procedures of radiology as they apply to dentistry. Topics include techniques in exposing, processing, and evaluating radiographs, as well as radiation safety, quality assurance, and legal issues. Upon completion, students should be able to demonstrate proficiency in the production of diagnostically acceptable radiographs using appropriate safety precautions. (S20500)
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DEN 120 - Dental Hyg Preclinic Lec
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Corequisites: Take DEN-121
Restrictions: Restricted to Major 45260
This course introduces preoperative and clinical dental hygiene concepts. Emphasis is placed on the assessment phase of patient care as well as the theory of basic dental hygiene instrumentation. Upon completion, students should be able to collect and evaluate patient data at a basic level and demonstrate knowledge of dental hygiene instrumentation. (S13771)
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DEN 121 - Dental Hygiene Precl Lab
Class: 0 Lab: 6 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take DEN-120
Corequisites: DEN-110 DEN-111
Restrictions: Restricted to Major 45260
This course provides the opportunity to perform clinical dental hygiene procedures discussed in DEN 120. Emphasis is placed on clinical skills in patient assessment and instrumentation techniques. Upon completion, students should be able to demonstrate the ability to perform specific preclinical procedures. (S13759)
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DEN 123 - Nutrition/Dental Health
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Restrictions: Restricted to Major 45260
This course introduces basic principles of nutrition with emphasis on nutritional requirements and their application to individual patient needs. Topics include the study of Federal Nutritional Guidelines, nutrient functions, Recommended Daily Allowances, Adequate Intake, Tolerable Upper Intake Level, Estimated Average Requirement, and related psychological principles. Upon completion, students should be able to recommend and counsel individuals on their food intake as related to their dental health. (S24466)
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DEN 124 - Periodontology
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take DEN-110
Restrictions: Restricted to Major 45260
This course provides an in-depth study of the periodontium, periodontal pathology, periodontal monitoring, and the principles of periodontal therapy. Topics include periodontal anatomy and a study of the etiology, classification, and treatment modalities of periodontal diseases. Upon completion, students should be able to describe, compare, and contrast techniques involved in periodontal/maintenance therapy, as well as patient care management. (S13772)
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DEN 125 - Dental Office Emergencies
Class: 0 Lab: 2 Clinical: 0 Work: 0 Credits: 1
Restrictions: Restricted to Major 45260
This course provides a study of the management of dental office emergencies. Topics include methods of prevention, necessary equipment/drugs, medicolegal considerations, recognition and effective initial management of a variety of emergencies. Upon completion, the student should be able to recognize, assess and manage various dental office emergencies and activate advanced medical support when indicated. (S12820)
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DEN 130 - Dental Hygiene Theory I
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take DEN-120
Corequisites: Take DEN-131
Restrictions: Restricted to Major 45260
This course is a continuation of the didactic dental hygiene concepts necessary for providing an oral prophylaxis. Topics include deposits/removal, instrument sharpening, patient education, fluorides, planning for dental hygiene treatment, charting, and clinical records and procedures. Upon completion, students should be able to demonstrate knowledge needed to complete a thorough oral prophylaxis. (S11503)
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DEN 131 - Dental Hygiene Clinic I
Class: 0 Lab: 0 Clinical: 9 Work: 0 Credits: 3
Prerequisites: Take DEN-121
Corequisites: Take DEN-130
Restrictions: Restricted to Major 45260
This course continues skill development in providing an oral prophylaxis. Emphasis is placed on treatment of the recall patients with gingivitis or light deposits. Upon completion, students should be able to assess these patients’ needs and complete the necessary dental hygiene treatment. (S11463)
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DEN 140 - Dental Hygiene Theory II
Class: 1 Lab: 0 Clinical: 0 Work: 0 Credits: 1
Prerequisites: Take DEN-130
Corequisites: Take DEN-141
Restrictions: Restricted to Major 45260
This course introduces principles in treatment modification. Topics include modification of treatment for pain management and advanced radiographic interpretation. Upon completion, students should be able to differentiate necessary treatment modifications and radiographic abnormalities. (S24467)
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DEN 141 - Dental Hygiene Clinic II
Class: 0 Lab: 0 Clinical: 6 Work: 0 Credits: 2
Prerequisites: Take DEN-131
Corequisites: Take DEN-140
Restrictions: Restricted to Major 45260
This course continues skill development in providing an oral prophylaxis. Emphasis is placed on treatment of patients with early periodontal disease and subgingival deposits. Upon completion, students should be able to assess these patients’ needs and complete the necessary dental hygiene treatment. (S14275)
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DEN 220 - Dental Hygiene Theory III
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take DEN-140
Corequisites: Take DEN-221
Restrictions: Restricted to Major 45260
This course introduces advanced principles of patient care. Topics include advanced periodontal debridement, subgingival irrigation, air polishing, special needs and case presentations. Upon completion, students should be able to demonstrate knowledge of methods of treatment and management of periodontally compromised and special needs patients. (S24468)
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DEN 221 - Dental Hygiene Clinic III
Class: 0 Lab: 0 Clinical: 12 Work: 0 Credits: 4
Prerequisites: Take DEN-141
Corequisites: Take DEN-220
Restrictions: Restricted to Major 45260
This course continues skill development in providing an oral prophylaxis. Emphasis is placed on treatment of patients with moderate to advanced periodontal involvement and moderate deposits. Upon completion, students should be able to assess these patients’ needs and complete the necessary dental hygiene treatment. (S11261)
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DEN 222 - General & Oral Pathology
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take One: BIO-163, BIO-165, or BIO-168
Corequisites: Take DEN-110
Restrictions: Restricted to Major 45260
This course provides a general knowledge of oral pathological manifestations associated with selected systemic and oral diseases. Topics include developmental and degenerative diseases, selected microbial diseases, specific and nonspecific immune and inflammatory responses with emphasis on recognizing abnormalities. Upon completion, students should be able to differentiate between normal and abnormal tissues and refer unusual findings to the dentist for diagnosis. (S11225)
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DEN 223 - Dental Pharmacology
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Corequisites: Take One: BIO-163, BIO-165, or BIO-168
Restrictions: Restricted to Major 45260
This course provides basic drug terminology, general principles of drug actions, dosages, routes of administration, adverse reactions, and basic principles of anesthesiology. Emphasis is placed on knowledge of drugs in overall understanding of patient histories and health status. Upon completion, students should be able to recognize that each patient’s general health or drug usage may require modification of the treatment procedures. (S11244)
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DEN 224 - Materials and Procedures
Class: 1 Lab: 3 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take DEN-111
Restrictions: Restricted to Major 45260
This course introduces the physical properties of materials and related procedures used in dentistry. Topics include restorative and preventive materials, fabrication of casts and appliances, and chairside functions of the dental hygienist. Upon completion, students should be able to demonstrate proficiency in the laboratory and/or clinical application of routinely used dental materials and chairside functions. (S11204)
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DEN 230 - Dental Hygiene Theory IV
Class: 1 Lab: 0 Clinical: 0 Work: 0 Credits: 1
Prerequisites: Take DEN-220
Corequisites: Take DEN-231
Restrictions: Restricted to Major 45260
This course provides an opportunity to increase knowledge of the profession. Emphasis is placed on dental specialties, technological advances, and completion of a case study presentation. Upon completion, students should be able to demonstrate knowledge of various disciplines of dentistry, technological advances and principles of case presentations. (S24469)
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DEN 231 - Dental Hygiene Clinic IV
Class: 0 Lab: 0 Clinical: 12 Work: 0 Credits: 4
Prerequisites: Take DEN-221
Corequisites: Take DEN-230
Restrictions: Restricted to Major 45260
This course continues skill development in providing an oral prophylaxis. Emphasis is placed on periodontal maintenance and on treating patients with moderate to advanced/refractory periodontal disease. Upon completion, students should be able to assess these patients’ needs and complete the necessary dental hygiene treatment. (S12938)
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DEN 232 - Community Dental Health
Class: 2 Lab: 3 Clinical: 0 Work: 0 Credits: 3
Restrictions: Restricted to Major 45260
This course provides a study of the principles and methods used in assessing, planning, implementing, and evaluating community dental health programs. Topics include epidemiology, research methodology, biostatistics, preventive dental care, dental health education, program planning, and financing and utilization of dental services. Upon completion, students should be able to assess, plan, implement, and evaluate a community dental health program. (S24470)
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DEN 233 - Professional Development
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Restrictions: Restricted to Major 45260
This course includes professional development, ethics, and jurisprudence with applications to practice management. Topics include conflict management, state laws, resumes, interviews, and legal liabilities as health care professionals. Upon completion, students should be able to demonstrate the ability to practice dental hygiene within established ethical standards and state laws. (S12943)
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DES 110 - Architectural Graphics
Class: 0 Lab: 6 Clinical: 0 Work: 0 Credits: 2
Corequisites: Take DES-125 DES-135
This course introduces basic drafting skills and techniques. Emphasis is placed on the use of drafting equipment, lettering, dimensioning, elevations, sections, construction details, and design standards as related to interior design. Upon completion, students should be able to complete construction documents skillfully utilizing principles of drafting.
(S24219)
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DES 111 - Creative Problem Solving
Class: 2 Lab: 0 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take DES-110
This course is designed to improve conceptual abilities as applied to problems involved with creating practical designs. Emphasis is placed on the awareness of creative thinking techniques that are involved with producing a workable design in an innovative fashion. Upon completion, students should be able to apply creative thinking techniques to find innovative solutions to design challenges. (S24220)
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DES 112 - Bldg/Construc Sys
Class: 3 Lab: 0 Clinical: 0 Work: 0 Credits: 3
This course provides an overview of the residential construction process for the interior designer. Emphasis is placed on providing the fundamental knowledge needed by the designer in residential construction basics and methods, including electrical and lighting, plumbing, sustainability, mechanical and ventilation, and the building envelope. Upon completion, students should be able to demonstrate effective communication required for effective collaboration with architects, engineers, and building contractors.
(S23623)
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DES 115 - Color Theory
Class: 2 Lab: 2 Clinical: 0 Work: 0 Credits: 3
Prerequisites: Take DES-110 DES-125 DES-135 DES-225
This course introduces the element of color as a major design factor. Emphasis is placed on the physical, psychological, and other implications of color in design. Upon completion, students should be able to demonstrate knowledge of color and its effects on the human environment. (S10308)
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DES 120 - CAD for Interior Design
Class: 0 Lab: 6 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take DES-110
This course introduces basic computer-aided design and drafting skills and techniques within interior design applications. Emphasis is placed on the most common computer commands used in architectural drafting and design to draw, edit, manipulate layers, and create templates. Upon completion, students should be able to use specific computer applications to complete drawings and plot/print.
(S24221)
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DES 121 - CAD for Int Des/Advanced
Class: 0 Lab: 6 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take DES-120
This course provides advanced techniques in drafting on the computer and the applications of computer-aided design for various projects. Emphasis is placed on specific exercises that integrate and reinforce the presentation topics into a scaled drawing. Upon completion, students should be able to draw, transfer, and plot assigned floorplans in an efficient and accurate manner using the computer equipment and software provided. (S11967)
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DES 125 - Visual Presentation I
Class: 0 Lab: 6 Clinical: 0 Work: 0 Credits: 2
Corequisites: Take DES-110 DES-135
This course introduces visual presentation techniques for communicating ideas. Topics include drawing, perspective drawing, rendering and mixed media. Upon completion, students should be able to present a design concept through graphic media.
(S24222)
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DES 126 - Visual Presentation II
Class: 0 Lab: 6 Clinical: 0 Work: 0 Credits: 2
Prerequisites: Take DES-125
This course provides an in-depth study of visual presentation techniques. Topics include extensive rendering and mixed media experience and advanced measured perspective techniques. Upon completion, students should be able to present a complex design concept through graphic media. (S24223)
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