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CU1123C Cake Decorating
Students learn fundamental decorating techniques
to produce a variety of specialty decorated cakes.
The proper use of a pastry bag with various shape
tips to produce shells, stars, rosettes, and butter
cream roses is taught, as well as techniques used
to produce simple drawings on cakes using
different mediums. The proper use and handling of
ganache, marzipan, rolled fondant, piping gel, and
royal icing is included. The student also learns
to design, assemble, decorate and transport large
tiered cakes. [Prereq: CU1013A, B, C]
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CU3025 Capstone
Through competencies developed with previous related studies course work, students will
develop a business plan for a minimum one hundred-seat restaurant. The project will include:
Market Analysis and Marketing Strategy, Operating Budget, Sales Projections, Opening
Inventories, Capital Equipment, Standardized Recipes and Costing for all standardized recipes,
Menu and Facilities Design. The course covers the components of a business plan as well as
techniques for developing and presenting sections of the plan. Business related competencies are
reviewed and tutored as necessary for completion of the project.
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CU2528 Career Development / Supervision
This course focuses on managing people from the hospitality supervisor's viewpoint. The
emphasis is on techniques for increasing productivity, controlling labor costs, time management,
and managing change. It also stresses effective communication and explains the responsibilities
of a supervisor in the food service operation. Students develop techniques and strategies for
marketing themselves in their chosen fields. Emphasis will be placed on student’s assessing their
more marketable skills, developing a network of contacts, generating interviews, writing cover
letters and resumes, preparing for their employment interview, developing a professional
appearance, closing and follow-up.
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MKA3111 Catalog Development
Students examines non-store retailing with an
emphasis on catalog development. Other topics
include electronic retailing, direct mail, multi-level
marketing, telemarketing and the Internet. [Prereq:
MAR3500C, MAR3500C]
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CU4027 Catering and Event Management
This course introduces students to the fundamentals of catering, special events and sales in the
hospitality industry. The course focuses on understanding the catering’s role within the
hospitality industry and the various catering disciplines. Students also discuss topics such as
contracts, checklists, legal considerations, staffing and training, food production, and sanitation.
This course is project driven which requires significant creative and independent work.
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MAR3322C Campaign Advertising
This course further defines the role of design
mediums in an advertising context. Students are
introduced to informational and administrative
approaches in the development of advertising that
include marketing objectives and goals. Campaign
strategies based on mediums, media and marketing
realities are defined and applied to such mediums
as storyboards, print broadcast out-of-home and
promotional. [Prereq: GR3126 & GRA3174C; or
ADV4601C & RTV2107]
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GX2800 Character Modeling
Students create low-polygon characters for use in
game prototypes and levels. This course focuses on
facial definition and anatomical balance in biped,
quadruped, and polyped characters. During
coursework the student demonstrates low-polygon
modeling and conversions of polygon counts to fit
various requirements. [Prereq: GX2600]
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ART2378C Character/Object Design
This course focuses on designing and drawing
characters or objects for animation, using line to
accurately delineate the form. Attention is given to
appropriate proportion and form for an animated
character or object. Course assignments include
gesture drawing, action poses, turnarounds, and the
creation of 3D characters or objects. Techniques in
utilizing flip books and/or stop motion to animate
characters and objects are presented. [Prereq:
ART1332C, ART2330C]
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CU2010B Charcuterie
This course focuses on the total utilization concept
and preparation of classical and modern
charcuterie products, including terrines, pates,
galantines, ballotines, and otherforcemeats, and
accompanying garnishes, sauces and
presentations. Plate presentation, mise en place,
organization, and utilizing the fundamental
techniques of cooking are reinforced at all times.
[Prereq: CU1001C; Coreq: CU2010A]
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CTE2342C Children’s Wear
Students demonstrate a working knowledge of
basic and advanced construction techniques as
they apply to complex garments. Students identify
and analyze principles of garment fit. [Prereq:
CTE1741C]
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CU2011A Classical Cuisine
This course presents an in-depth study of the
cuisine of the European continent. Hands-on
techniques are utilized in the production of
classical cuisine menus. Studies concentrate on
the foundation of cooking and the chefs who are
responsible for it. A hands-on application is
emphasized in the cuisines of Escoffier, Careme,
Verge, Boucle, and others. Cultural implications in
the preparation of foods and the selection of
menus are emphasized. Plate presentations, mise en place, organization, are reinforced at all times.
[Prereq: CU1001C]
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CU2011A Classical European Cuisines
Through lectures, research, demonstrations, and hands on cooking, students are introduced to the
history, menu terminology, cooking techniques, ingredients, and presentation unique to “Classical French Cuisine”. Timing, organizations, mise en place and plate presentations are
stressed.
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PD4000 Classroom Assistantship
The student serves as classroom assistant in
technical courses specific to his/her program.
The student creates educational planning tools such
as: syllabi, lesson plans, lecture designs, and
critique techniques to develop competencies in
training others. [Prereq: OST1945, MM4550]
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IND3935 Codes/Barrier Free Design
This course introduces the student to local and
national building codes and standards, including the
American Disabilities Act and Barrier Free Design.
The course prepares students to identify
complicated design and field conditions and offer
solutions to protect the health, safety, and welfare of
the public. [Prereq: ARC2461C, IND1207C,
IND2604C]
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GRA3176C Collateral Design
The role that collateral design plays in the support
of advertising campaigns is introduced and
developed. As the student explores various
collateral design techniques, an understanding of
direct mail, business-to-business, business-toconsumer,
non-profit, and trade is developed. The
process of multiple-presentation techniques and
media formats are emphasized. [Prereq:
GRA2125C]
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MT1105 College Algebra
This course expands on concepts of algebra
learned in high school. By thinking abstractly,
students solve, graph, and apply equations and
inequalities.
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ART2205C Color Application
This course is an exploration of color theory and its
application in design. The expressive nature of color,
spatial characteristics, color relationships, color
mixing, and their uses in traditional media and
digital design are explored. [Prereq: ART1201C]
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PGY1811C Color Management & Application
Students explore color theory as it relates to the
optical characteristics of light. Expansion of this
foundation encompasses the various color models
used in images for photographic and imaging
industries. Students refine their color correction
techniques and concentrate on developing system
color management skills. [Prereq: PGY2804C]
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MMC3714C Comic Book & Cartoon Characters in Film
In this course students analyze the multifaceted
world of comic book, comic strip, and cartoon
characters that have been adapted for the big
screen. Students critically examine print media that
spawned these super heroes, heroines & everyday
characters found on the pages of Marvel Comic
Books, the Sunday newspaper comics and
television cartoon shows. Students compare and
contrast development of the characters as three dimensional
beings that they can understand and
identify with in both their original and film forms.
[Prereq: ENC1101]
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IND2017C Commercial/Design
This course includes the design of interiors for
hotels, restaurants, lobbies, stores, and cocktail
lounges. Challenges of hospitality design are
introduced. [Prereq: IND2013C]
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RTV2502C Commercial Production& Copywriting
This course introduces the student to creative
writing and advertising concepts. The student
produces ready-to-air radio commercials using
various production techniques. [Prereq:
RTV1212C]
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IND2453C Commercial/Working Drawings
Students develop a set of working drawings for a
commercial Interior Design project. This class
emphasizes the cross referencing of drawings,
schedules, legends, details, reflected ceiling plans,
and finish plans. [Prereq: IND2452C]
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CO1201 Communicating through Film
and Video
This course introduces students to the
communication values inherent in each of the
components of film and video productions. Students
analyze the aesthetic elements through classroom
discussions and written critiques. [Prereq:
ENC1101]
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IT2516 Computer-Aided Drafting
This course introduces students to mechanical
drafting using computer software through lectures,
demonstration, and hands-on experience.
Sketches are transformed into accurate layouts for
production. The course explores the uses and
influences of the computer in industrial design.
[Prereq: IT1320 or MN1317, CS1010]
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IT3903 Computer-Aided Industrial Design
This course explores the utilization of various
design-related software as used by industrial
designers to arrive at the creation of basic shapes,
layout, and basic computer-generated renderings.
[Prereq: IT3516]
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IT3516 Computer-Aided Modeling
Computer-aided design and drafting are applied to
the development of 3D models and layouts for
prototypes. The course introduces coordinate
systems, solid modeling, and computer rendering.
[Prereq: MN1317 or IT1320, CS1010]
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IT3816 Computer Design & Graphics
Students explore and apply 2D graphic design
techniques through computer scanning and
various software programs. [Prereq: IT1414 or
MN2414, CS1010]
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CTE2778C Computer Fashion Design
This course is a comprehensive study of vectorand
raster-based software used in creating and
rendering flats, worksheets, and other fashion
design–related promotional aids. Internet trend
forecasting and sourcing are also covered. Other
topics include the examination of social issues,
demographics, and historical references that affect
the fashion and related industries. [Prereq:
CTE1510C, CTE1730C, ART1201C, CS1010]
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GRA1852C Computer Graphics
This course explores vector-based illustration and
typographic skills. Students develop their skills in
scanning, tracing, typography, and illustration.
Computer skills define and solve a variety of
creative and conceptual problems.
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IT4103 Computer Portfolio
Students determine proper application and develop
digitally generated portfolio pieces. [Prereq: IT3903]
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CS1010 Computer Science
This course explores foundational computer
concepts along with hands-on use of the Internet
and popular office applications. Students complete
projects utilizing word processing, spreadsheet and
presentation software. Course topics include
identifying the major sub-systems of a personal
computer, practical use of a computer in a
networked environment and exercises for effectively
searching the Internet.
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CTE2771C Computerized Apparel
Pattern Systems
Students develop patternmaking skills using
industry-specific CAD programs. Computer
patternmaking tools and input and output devices
are used in a laboratory setting. [Prereq:
CTE2778C, CTE1741C]
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CTE2772C Computerized Apparel
Patternmaking
Students use industry-specific CAD software to
study the theory and creation of grade rules and
nested patterns. Using skills learned in the prereq
course students create a garment of their choice.
Markers and patterns from spec sheets are also
produced. [Prereq: CTE2771C, CTE1741C]
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CU1400 Concepts and Theories of Culinary Techniques
The fundamental concepts, skills and techniques involved in basic cookery are covered in this
course. Special emphasis is given to the study of ingredients and cooking theories. Lectures
teach organization skills in the kitchen and work coordination. The basics of stocks, soups,
sauces, vegetable cookery, starch cookery, meat and poultry are covered. Emphasis is given to
basic cooking techniques such as sautéing, roasting, poaching, braising and frying.
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GRA3113C Contemporary Typography
Beginning with an introduction to the history of
letterforms and the function of typography, this
course examines the construction and application of
typographic text and headline display. Emphasis is
placed on advanced concepts of typography as an
essential element of design. [Prereq: GRA1853C;
and GRA2125C or DIG2500C or FX3990]
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CU3090 Cooking for the Camera
This course provides students with an overview of
how to give cooking demonstrations to both live
audiences as well as the camera. Students learn
how to research and write a ‘script’ for a demo,
how to effectively deliver the information, how to
design an attractive ‘scene’ for filming, and how to
use the camera effectively. This is all accomplished
through a series of weekly assignments and a
wide variety of demonstrations. Students leave the
class with their own completed tape.
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GRA1105C Concept Development
This course identifies the components of the
design process and focuses on creative problem
identification, research methods and creative
solutions. The course includes design purpose and
function and a concentration on creative solution
generating exercises. [Prereq: GRA1120C or
GRA2130C]
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IL3253 Conceptual Editorial Illustration
Students produce illustrations that interpret written
content and research current evolving cultures both
domestic and international. Students then apply
these images to create original illustrations in the
genre of fantasy, humor, cartoons, and editorial
commentary. Research and personal references
along with an exploration of appropriate media,
imagery, and style support the interpretation of the
author’s message. [Prereq: GRA2125C & IL3000]
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GRA3816C Conceptual Thinking
This course focuses on personal creative problem
solving and strategic thinking that strengthen and
expand the student’s conceptual processes.
Exercises and industry level projects in creative
problem solving and strategic thinking are
employed to develop the student’s conceptual
processes. The focus is on critical analysis,
problem identification and idea refinement. [Prereq:
GR3126 or RTV2107; and ENC1102 or LIT1020C]
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PGY2215C Contemporary Portraiture
Further developing students’ experience, skills, and
techniques acquired in the previous course, this
course emphasizes using a conceptual and
stylistic approach to props and location elements
to engage the viewer and convey meaning through
an image. [Prereq: PGY2210C]
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IT3890 Convertible Furniture Design
In this course students consider style and function
to design furniture for small living spaces or multiuse
areas. Design solutions consider ergonomics,
manufacturing techniques, and use of applicable
hardware. [Prereq: IT1514 or MN2514]
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GRA4178C Corporate Communications
This advanced design course deals primarily with
the development of corporate imaging and the
development of annual reports. Building on
competencies developed in Corporate Identification,
further development of the Corporate ID and its
place in the graphic standards manual is employed.
Understanding a corporate "look" in which all
aspects of a company's communication is unified
(both graphic and otherwise) is the objective.
[Prereq: GRA2177C, GRA2125C]
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GRA2177C Corporate Identification
Students acquire an understanding of corporate
design and identity, in-house and trade advertising,
industrial advertising, and professional publication.
[Prereq: GRA1851C]
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CU2012B Cost Control and Purchasing
Students learn the planning and control process in
the food and beverage industry. Menu pricing, costvolume-
profit analysis, and food and beverage
costs are included. Special attention is given to the
areas of inventory control, production projections,
cost determination and analysis, and income
control. The students are also instructed in
purchasing procedures for foodservice operations,
the theory of the flow of goods, purchasing trends
and cycles, ethical and legal considerations of
purchasing, and creating and comparing product
and bidding specifications. [Coreq: CU1002A, B]
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FD3320 Costume-Concepts
Costuming is a 3-part course series allowing
students to develop and implement their own
costume collection from concept to completion,
focusing on a special event, wearable art, or
themed location. In Costume-Concepts, students
complete research, develop concepts, and begin
sourcing materials for their collection. [Prereq:
CTE1510C, CTE3533C]
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FD4220 Costume-Production
Costuming is a 3-part course series allowing
students to develop and implement their own
costume collection from concept to completion,
focusing on a special event, wearable art, or
themed location. In Costume-Production, students
concentrate on the construction of their collection,
presenting final garments at the end of the term.
Students must earn a "C" or higher to exit this
course. [Prereq: FD4120]
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FD4120 Costume-Technical
Costuming is a 3-part course series allowing
students to develop and implement their own
costume collection from concept to completion,
focusing on a special event, wearable art, or
themed location. In Costume-Technical, students
complete the technical portion of their designs
including technical drawings, specifications, and
patternmaking. [Prereq: FD3320]
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IN3925 Creative Concepts
Student learn the historical evolution of furniture
design and how it is affected by fashion, social
habits and materials. Student are also exposed to
the various phases of furniture design from
conceptual sketches to shop drawings. [Prereq:
IND3467C, IND1405C, IND1407C]
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CRW3310C Creative Writing: Poetry
Students experiment with a variety of poems.
Students also read a variety of poems to learn
which techniques work with their writing skills and
which ones do not. Students participate in a variety
of pre-writing exercises, create rough drafts, and
learn revision techniques. [Prereq: ENC1101 and
either ENC1102, ENC1145, or LIT1020C]
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HUM3530C Creativity: Thinking Outside the Box
This course defines and explores the concept of
creativity in the areas of art, psychology, and
design. The course includes intellectual problem
solving, literary word games, and mixed media art
projects. The course integrates both individual and
team projects. Prereq: ENC1101]
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CU4050 Culinary Capstone/Portfolio
Through competencies developed with previous related studies course work, students will
develop a business plan for a minimum one hundred-seat restaurant. The project will include:
Market Analysis and Marketing Strategy, Operating Budget, Sales Projections, Opening
Inventories, Capital Equipment, Standardized Recipes and Costing for all standardized recipes,
Menu and Facilities Design. The course covers the components of a business plan as well as
techniques for developing and presenting sections of the plan. Business related competencies are
reviewed and tutored as necessary for completion of the project.
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CU2711 Culinary Competition
This course introduces the student to the Culinary
Competition. Students practice many of the skills
learned in the culinary program. Included in this
course are the development of basic and
advanced knife skill to a higher level, kitchen
organization, teamwork, menu development, and
good cooking. Students learn the timing elements
for cooking and service; taste, texture, and flavors
of food; proper sanitation; and how to organize the
workstation in the kitchen. Students compile a
portfolio which may include medals and prizes that
are helpful in securing a position in the field.
[Prereq: CU1001A, B, C]
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CTE2052 Current Fashion Designers
This course focuses on analyzing the dynamics of
world-famous designers and fashion professionals.
Students study biographies, design influences and
philosophy, target markets, clothing categories,
additional creative works of current designers, and
their successes and failures. [Prereq: CTE1600]
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MAR3939 Current Topics in Fashion Marketing
This course examines specific, current areas of
fashion marketing (i.e.,niche marketing) and gives
students an opportunity to look at this area indepth.
Students study through lecture, field trips,
hands-on experience, and experimentation. A final
project is created in the specific area studied.
[Prereq: MAR1010]
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CU4017 Customer Service
This course is designed to promote an awareness
of the importance of customer service in the
success of the hospitality industry. Topics include:
Lessons for recognizing customer expectations
and how to meet them by applying customer
service steps and techniques. Students are given
real hospitality cases/applications and are asked to
use problem-solving techniques to improve
customer service. This course includes a field trip
and guest speakers on the subject. Part of the
course is to design a new or improved customer
service plan.
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