College Catalog 2019-20

EAST CENTRAL COMMUNITY COLLEGE

evidence. This class will build on Crime Scene Investigation I by reviewing particular scene types and techniques for analyzing each specific scene type. Three Hours Lecture. Three Semester Hours Credit CJT/CRJ 2853 — CRIMINAL INVESTIGATION III — This class introduces the student to advanced concepts specific to crime scene processing. Beyond the identification, documentation, and collection of evidence on a crime scene lies the true field of crime scene analysis. The ability to give interpretive value to data gained from a crime scene is what makes a crime scene technician an expert on the witness stand. Three Hours Lecture. Three Semester Hours Credit CULINARY ARTS TECHNOLOGY CUT 1114 — CULINARY PRINCIPLES I — Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. Co-requisites: Sanitation and Safety (HRT 1213) or by permission of instructor. Two hours lecture, four hours lab. Four semester credit hours. CUT 1123 — CULINARY PRINCIPLES II —Advanced study of Culinary Principles I to polish and perfect the techniques of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. Prerequisites: Culinary Principles I (HRT/ CUT 1114). One hour lecture, four hours lab. Three semester credit hours. CUT 1133 — PRINCIPLES OF BAKING — Fundamentals of baking science, terminology, ingredients, weights and measures, and formula conversion and storage. Students will prepare yeast goods, pies, cakes, cookies, and quick breads; and use and care for equipment. Prerequisites: Culinary Principles I (HRT/CUT 1114). Two hours lecture, two hours lab. Three semester credit hours. CUT 1513 — GARDE MANGER — This course provides orientation to garnishing, preparation of charcuterie items, cold foods, and buffet presentation. It also explores the various duties of the modern garde manger. Prerequisites: Culinary Principles I (HRT/CUT 1114). One hour lecture, four hour lab. Three semester credit hours. CUT 2223 —MENU PLANNINGAND FACILITIES DESIGN—The principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dining public. Emphasis will be on pricing, menu design, merchandising, tools, nutritional considerations, schedules, and profitability. Effective planning and layout of kitchen and equipment will also be emphasized. Prerequisites: None . Three hours lecture. Three semester credit hours. CUT 2243 — DINING ROOM MANAGEMENT — Management of a restaurant dining room including good housekeeping technique, fine food, and efficient service. Covers French, Russian, American, and English waited table service, limited service, counter, tray service, and catering. Emphasis will be place on staffing, scheduling controls and skills required to effectively supervise a dining room operations. Prerequisites: None. Three semester hours, one hour lecture and four hour lab. CUT 2313 —AMERICAN REGIONAL CUISINE — Exploration of the American Cuisine concept emphasizing freshness, seasonality, nutrition, indigenous ingredients, and presentation. A thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. Prerequisites: CUT 1114 Culinary Principles I, CUT 1124 Culinary Principles II. Three semester hours, one hour lecture, four hours lab. CUT 2423 — INTERNATIONAL CUISINE —A study of cuisines of the world. Emphasis is on use of authentic ingredients, methods, and terminology. Prerequisites: CUT 1114 Culinary Principles I, CUT 1124 Culinary Principles II. Four semester hours, one hour lecture, four hour lab. CUT 2926 — SUPERVISED WORK EXPERIENCE IN CULINARY ARTS TECHNOLOGY — This course is a cooperative program between industry and education and is designed to integrate the student’s technical studieswith industrial experience. Prerequisite: Consent of instructor. Six semester hours, 18 hours externship. GENERAL ENGINEERING TECHNOLOGY DDT 1163 — ENGINEERING GRAPHICS — This course is designed to give the drafting major the background

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