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Culinary and Food Industry Baker’s Helper – Certificate for Direct Employment Module Number Course Title Clock Hours Required Modules fs 705 sanitation and safety fundamentals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 720 Tools, Utensils and Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 fs 725 Cold foods-Introduction to salads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 fs 765 Culinary Principles-Terminology, record keeping, and service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 fs 865 Culinary Principles-advanced record keeping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 900 food service Externship. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 901 sanitation and regulatory Issues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 fs 910 Bakery-Quick Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120 fs 920 Bakery-Yeast Doughs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175 fs 930 Bakery-Cakes, Cookies, Pies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160 fs 970 Bakery-sauces and fillings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Total for Baker’s Helper Certificate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 900 Cook’s Helper – Certificate for Direct Employment Module Number Course Title Clock Hours Required Modules fs 705 sanitation and safety fundamentals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 720 Tools, Utensils, and Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 fs 725 Cold foods-salads and Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 fs 745 Hot foods-Vegetables, starches, Pastas, and grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 760 Hot foods-stocks, sauces, and soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 fs 765 Culinary Principles-Terminology, record keeping, and service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 fs 770 Hot foods-Introduction to meat and seafood Cookery. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 845 knife skills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 850 Hot foods-Breakfast Cookery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 fs 885 Hot foods-Intermediate meat and seafood Cookery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 900 food service Externship. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 901 sanitation and regulatory Issues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Total for Cook’s Helper Certificate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 705 Kitchen Helper – Certificate for Direct Employment CEnTEr fOr TraInIng anD DEVELOPmEnT (CTD) PrOgrams Module Number Course Title Clock Hours Required Modules fs 705 sanitation and safety fundamentals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 720 Tools, Utensils, and Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 fs 725 Cold foods-salads and Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 fs 735 Introduction to Hot foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 fs 765 Culinary Principles-Terminology, record keeping, and service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Total for Kitchen Helper Certificate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 335 Pima Community College Catalog 2011/2012 623
Pantry Cook – Certificate for Direct Employment Module Number Course Title Clock Hours Required Modules fs 705 sanitation and safety fundamentals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 720 Tools, Utensils and Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 fs 725 Cold foods-Introduction to salads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 fs 745 Hot foods-Vegetables, starches, Pastas, and grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 765 Culinary Principles-Terminology, record keeping, and service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 fs 770 Hot foods-Introduction to meat, seafood Cookery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 845 knife skills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 850 Hot foods-Breakfast Cookery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 fs 925 Cold foods-garde manager skills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130 Total Pantry Cook Certificate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 605 Pre-Apprentice Culinary Skills – Certificate for Direct Employment Module Number Course Title Clock Hours Required Modules fs 705 sanitation and safety fundamentals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 720 Tools, Utensils, and Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 fs 725 Cold foods-salads and Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 fs 745 Hot foods-Vegetables, starches, Pastas, and grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 760 Hot foods-stocks, sauces, and soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 fs 765 Culinary Principles-Terminology, record keeping, and service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 fs 770 Hot foods-Introduction to meat and seafood Cookery. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 845 knife skills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 850 Hot foods-Breakfast Cookery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 fs 865 Culinary Principles-advanced record keeping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 885 Hot foods-Intermediate meat and seafood Cookery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 985 Hot foods-advanced meat and seafood Cookery. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135 fs 901 sanitation and regulatory Issues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 fs 997 food service Pre-apprentice Externship . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160 Total for Pre-Apprentice Culinary Skills Certificate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1000 Preparation Cook – Certificate for Direct Employment CEnTEr fOr TraInIng anD DEVELOPmEnT (CTD) PrOgrams Module Number Course Title Clock Hours Required Modules fs 705 sanitation and safety fundamentals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 720 Tools, Utensils, and Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 fs 725 Cold foods-salads and Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 fs 745 Hot foods-Vegetables, starches, Pastas, and grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 760 Hot foods-stocks, sauces, and soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 fs 765 Culinary Principles-Terminology, record keeping, and service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 fs 770 Hot foods-Introduction to meat and seafood Cookery. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 845 knife skills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 850 Hot foods-Breakfast Cookery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 fs 865 Culinary Principles-advanced record keeping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 fs 885 Hot foods-Intermediate meat and seafood Cookery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Pima Community College Catalog 2011/2012 624
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PimaCommunityCollege 2011-2012 Cata
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Message from the Chancellor Welcome
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Academic Calendar Fall Semester 201
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How This Catalog Can Help Students
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Pima County Community College Distr
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Community Campus As Tucson, Pima Co
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Desert Vista Campus In 1986, Pima C
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Downtown Campus Since its beginning
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East Campus In 1980, Pima Community
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The Northwest Campus brings a full
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West Campus The West Campus enrolls
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Admissions, Registration and Record
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eing homeschooled may enroll for mo
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Assignment of Student Identificatio
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iB credit tables. Contact a Pima Co
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International Baccalaureate (IB) Ta
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there are three ways to register fo
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a. notified via college email that
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Tuition and Fees the following info
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If a class (or classes) must be can
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Financial assistance Pima Community
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PCC Foundation Scholarships every y
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student services and student Life P
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up to 60 days from the start of the
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Transcripts Unofficial transcripts
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Educational Options Pima Community
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Earning a Degree or Certificate Pim
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c. a grade of "P" cannot be used fo
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Analysis and Critical Thinking Requ
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AGEC-S Categorical Requirements Min
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HUM 252 Western Humanities ii 3 i,g
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AGEC Categorical Requirement: Mathe
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Ztr SBig agEC Social and Behavioral
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c) Second Language: (continued) SPa
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Educational Programs, Degrees and C
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Occupational Programs EDuCational P
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Occupational Programs - continued S
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Occupational Programs - continued H
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Occupational Programs - continued T
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Accounting learn the skills and kno
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mgt 110 Human relations in Business
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Required Support Courses Pos 201 am
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American Indian Studies American In
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Core Concentrations: - A grade of C
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Geospatial Information Studies and
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Arts gain knowledge and experience
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Fiber Art art 180* Weaving i: four-
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Required Support Courses- A grade o
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Core Options: - A grade of C or bet
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Required Core Courses - A grade of
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Arizona General Education Curriculu
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Course Number Course Title Credit H
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Automotive Technology Begin a caree
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Aviation Technology gain skills and
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Biology study the science of living
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Building and Construction Technolog
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Facilities Maintenance (Concentrati
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Home Maintenance and Repair: Limite
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Solar Installer — Certificate for
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Core Concentrations: - A grade of C
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Plumbing (Concentration Code: BCtP)
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Advanced Business — Certificate f
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Wrt 101* Writing i (F-Sp-Su) sun# E
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Business administration Electives.
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General Education Requirements - A
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Bus 205* statistical methods in Eco
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Logistics and Supply Chain Manageme
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Logistics and Supply Chain Manageme
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Chemistry study the composition, pr
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Clinical Research Coordinator — A
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Computer Aided Drafting Prepare for
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Computer Aided Drafting — Associa
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Computer Information Systems Prepar
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Systems Administration/Networking
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Computer Software Applications Comp
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Culinary Arts set your culinary car
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Dental Studies Complete programs to
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Program Prerequisites student must
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Partial Dentures Technologist — C
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Digital Arts — Associate of Appli
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Digital Arts — Post Degree Certif
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Animation (Concentration Code: mDfa
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Humanities and social science requi
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Digital Animation and Production (C
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Education from infancy through high
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Early Childhood Studies — Associa
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Earth/Space Science or Physical Sci
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K-12 Education Prepare to become an
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second language . . . . . . . . . .
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Education Endorsement — Middle Sc
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Required Core Options - A grade of
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Emergency Medical Technology Basic
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Engineering Engineering—Associate
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Chemical Engineering Concentration
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Systems Engineering Concentration (
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Fire Science — Associate of Appli
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Fitness and Sport Sciences learn to
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Forensics and Crime Scene Technolog
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General Studies General Studies —
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Health Information Technology Healt
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Medical Billing and Coding Specialt
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Honors Honors Program — Certifica
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Hotel and Restaurant Management —
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Interior Design understand the basi
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iDE 222* Visual Communications ii (
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lEa 106* lEa Community and Police r
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Literature Explore the world’s li
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Machine Tool Technology — Certifi
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Computer Numerical Control (CNC) Pr
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Medical Assistant Medical Assistant
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Program Prerequisites students must
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Nursing gain skills in patient care
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Practical Nursing — Certificate f
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Office and Administrative Professio
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Health Information Technology — C
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Paralegal Prepare for entry-level p
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Paralegal - Post-Degree Certificate
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PHt 190lB* Pharmacy technician inte
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Phlebotomy Phlebotomy — Certifica
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Political Science Associate of Arts
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Pre-Dentistry students interested i
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Pre-Medicine students interested in
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Pre-Veterinary students interested
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Public Safety and Emergency Service
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Bio 160in with a grade of C or bett
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Social Services — Associate of Ar
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ssE 285* foundations of social Work
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Social Services Substance Abuse Cer
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Sociology Sociology — Associate o
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Spanish a student planning to obtai
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Technical Writing and Communication
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Technology — Associate of Applied
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Therapeutic Massage Therapeutic Mas
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Therapeutic Massage — Associate o
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Translation and Interpretation Tran
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tDt 108* Proficiency Development (*
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Program Prerequisites reading asses
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Writing learn to communicate effect
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Course Numbering System and Prerequ
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Accounting For courses numbered 098
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ACC 260 Principles of Fraud Examina
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AJS 280 Terrorism in the 21st Centu
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ANS 276 Equine Conformation and Per
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ANT 180 Artifact Identification: Tu
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ANT 275 Archaeological Excavation I
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Archaeology For courses numbered 09
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ARC 276 Archaeological Surveying I
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ART 120 Sculptural Design 3 cr. hrs
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ART 175 Ferrous Metalwork: Blacksmi
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ART 232 Digital Photography II 4 cr
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ART 288 Portfolio Preparation 3 cr.
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APD 067 Watercolor III 2 cr. hrs. 4
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AST 105 Life in the Universe 3 cr.
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AUT 142 Automotive Heating, Ventila
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AVM 203 Structural Repair V 4 cr. h
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AVIATION TECHNOLOGY AVM 226 Engine
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AVIONICS TECHNICIAN TRAINING ATT 10
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Biology For courses numbered 098, 1
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BIO 183IN Marine Biology 4 cr. hrs.
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Building and Construction Technolog
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BUILDING/CONSTRUCTION TECHNOLOGY BC
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BCT 190 Fieldwork for Construction
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BUILDING/CONSTRUCTION TECHNOLOGY BC
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BUS 299 Introduction to Co-op: Busi
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CHM 128 Forensic Chemistry 3 cr. hr
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CHM 152LB General Chemistry II Lab
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CHILD DEVELOPMENT ASSOCIATE CDA 121
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CDA 276 Preparing a NAEYC Classroom
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CRC 296 Clinical Research Independe
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CAD 199 Introduction to Co-op: Comp
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CAD 282 Advanced Parametric Modelin
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COMPUTER INFORMATION SYSTEMS CIS 14
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COMPUTER INFORMATION SYSTEMS CIS 22
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CIS 278 C++ and Object-Oriented Pro
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COMPUTER SOFTWARE APPLICATIONS CSA
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COMPUTER SOFTWARE APPLICATIONS CSA
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CSA 266 Dreamweaver for Microsoft W
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CUL 110 Food Service Nutrition 2 cr
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CUL 260 Bakery and Pastry Productio
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DNC 216 Teaching Methods for Dance
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DAE 163LC Oral Radiography Clinical
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DHE 107 Oral Embryology and Histolo
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DHE 160LC Clinical Skills Enhanceme
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DHE 260LC Clinical Skills Enhanceme
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DLT 201 Dental Laboratory I 2 cr. h
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DAR 115 Digital Video Editing 4 cr.
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DAR 177 Location Sound for Film and
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DAR 225 Advanced Video Production 4
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DAR 255 Television Commercial Desig
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DAR 277 Film/Video Production Finan
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DCP 104 Direct Care Professional: D
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ECE 117 Child Growth and Developmen
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ECE 200 Foundations of Early Childh
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Economics For courses numbered 098,
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EDU 201 Diversity in Education 3 cr
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EDU 254 Literacy Development in the
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EDU 275 Classroom Management 3 cr.
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EDU 290 Internship 8 cr. hrs. 40 pe
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EDUCATION - SPECIAL EDUCATION EDS 2
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EDS 290B Internship II 2 cr. hrs. 1
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EMERGENCY MEDICAL TECHNOLOGY EMT 10
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EMT 248LC ALS Advanced Practicum: V
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ENG 110IN Solid State Chemistry 4 c
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ENGLISH AS A SECOND LANGUAGE ESL 05
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ENGLISH AS A SECOND LANGUAGE ESL 08
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ENV 251 OSHA 40: Hazardous Material
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FASHION DESIGN AND CLOTHING FDC 135
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Finance For courses numbered 098, 1
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FSC 121 Trench Rescue for First Res
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FSC 168 Special Hazard Tactical Pro
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FSC 272 Leadership III for Fire Ser
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FITNESS AND SPORT SCIENCES FSS 243A
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FSS 281 Personal Trainer Exam Prepa
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FITNESS AND WELLNESS FAW 106F4 Indi
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FITNESS AND WELLNESS FAW 123F1 Sals
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FAW 131 Indoor Cycling 1 cr. hrs. 2
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FAW 155F1 Tennis I 1 cr. hrs. 2 per
Page 455 and 456:
Food Science and Nutrition For cour
Page 457 and 458:
GAM 214 Digital Arts Business and P
Page 459 and 460:
Geology For courses numbered 098, 1
Page 461 and 462:
Geospatial Information Studies For
Page 463 and 464:
Health Care For courses numbered 09
Page 465 and 466:
HEALTH INFORMATION TECHNOLOGY HIT 1
Page 467 and 468:
HIS 113 Chinese Civilization 3 cr.
Page 469 and 470:
HIS 245 Abraham Lincoln and the Ame
Page 471 and 472:
Hotel and Restaurant Management For
Page 473 and 474:
Human Resources Management For cour
Page 475 and 476:
IDE 152 Color and Lighting Theory 3
Page 477 and 478:
ITP 203 Linguistics of American Sig
Page 479 and 480:
Italian For courses numbered 098, 1
Page 481 and 482:
JRN 196 Journalism Independent Proj
Page 483 and 484:
Latin For courses numbered 098, 198
Page 485 and 486:
LAW ENFORCEMENT ACADEMY LEA 202 LEA
Page 487 and 488:
Literature For courses numbered 098
Page 489 and 490:
LOGISTICS AND SUPPLY CHAIN MANAGEME
Page 491 and 492:
MAC 155 Computer Numerical Control
Page 493 and 494:
MGT 276 Human Resources 3 cr. hrs.
Page 495 and 496:
MAT 086 Prealgebra 3 cr. hrs. 3 per
Page 497 and 498:
MAT 122A Intermediate Algebra: Modu
Page 499 and 500:
MAT 172 Finite Mathematics 3 cr. hr
Page 501 and 502:
MDA 122 Medical Assistant Clinical
Page 503 and 504:
MLT 251 Clinical Microbiology 5 cr.
Page 505 and 506:
MUS 116 Pima Community College Orch
Page 507 and 508:
MUS 149 Opera Workshop 2 cr. hrs. 3
Page 509 and 510:
MUS 296 Independent Studies in Musi
Page 511 and 512:
MUSIC STUDIO INSTRUCTION MUP 171 St
Page 513 and 514:
MUSIC STUDIO INSTRUCTION MUP 271 St
Page 515 and 516:
NRS 180LC Transition to Practical N
Page 517 and 518:
NRA 102 Patient Care Technician 1 c
Page 519 and 520:
OFFICE AND ADMINISTRATIVE PROFESSIO
Page 521 and 522:
PAR 104 Paralegal Ethics 3 cr. hrs.
Page 523 and 524:
PAR 211 Legal Writing 3 cr. hrs. 3
Page 525 and 526:
PHT 181 Interprofessional Relations
Page 527 and 528:
Physics For courses numbered 098, 1
Page 529 and 530:
PHY 221LB Introduction to Waves and
Page 531 and 532:
Portuguese For courses numbered 098
Page 533 and 534:
PSY 210 Introduction to Biopsycholo
Page 535 and 536:
Public Administration For courses n
Page 537 and 538:
RAD 175LB Medical Imaging Technolog
Page 539 and 540:
Reading For courses numbered 098, 1
Page 541 and 542:
RLS 205 Real Estate Finance 3 cr. h
Page 543 and 544:
MLA 101 Foundation of the Air Force
Page 545 and 546:
NSP 200 Naval Laboratory II 2 cr. h
Page 547 and 548:
RTH 241 Critical Care Therapeutics
Page 549 and 550:
RUS 202 Intermediate Russian II SUN
Page 551 and 552:
SLG 101 American Sign Language I 4
Page 553 and 554:
SSE 160 Introduction to Youth Servi
Page 555 and 556:
SSE 292 Social Services Field Exper
Page 557 and 558:
SOC 289 Topics in Community Involve
Page 559 and 560:
SPA 102HC Elementary Spanish II for
Page 561 and 562:
SPA 253 Intermediate Spanish for Sp
Page 563 and 564:
STU 102D Transition from College to
Page 565 and 566:
STU 220C Employment Success Strateg
Page 567 and 568:
Surface Mining Technology For cours
Page 569 and 570:
SURFACE MINING TECHNOLOGY SMT 190 S
Page 571 and 572:
TEC 113 Problem Solving for Electro
Page 573 and 574: TEC 132LB Computer Systems Servicin
Page 575 and 576: TEC 288 Optical Testing 4 cr. hrs.
Page 577 and 578: THE 220 Stage Lighting 3 cr. hrs. 3
Page 579 and 580: TMA 203IN Therapeutic Massage Pract
Page 581 and 582: Translation and Interpretation Stud
Page 583 and 584: TVL 211 Tour Direction and Tour Gro
Page 585 and 586: TDT 118 Basic Vehicle Operations an
Page 587 and 588: VSC 295 Independent Research in Vet
Page 589 and 590: VET 200 Anesthetic and Surgical Nur
Page 591 and 592: WLD 262 Gas Tungsten Arc Welding 4
Page 593 and 594: WST 280 Feminist Research Methods 3
Page 595 and 596: WRT 100B Writing Fundamentals: Modu
Page 597 and 598: WRT 106A Writing Fundamentals for N
Page 599 and 600: WRT 140 Writing and Editing Technic
Page 601 and 602: WRT 254B Advanced Professional Comm
Page 603 and 604: Workforce Response Programs The pro
Page 605 and 606: Business and Industry The Business
Page 607 and 608: Basic Business and Industry Technol
Page 609 and 610: Environmental Technology Environmen
Page 611 and 612: General Education Requirements - A
Page 613 and 614: Leadership Leadership Development C
Page 615 and 616: Water and Wastewater These programs
Page 617 and 618: Center for Training (CTD) and Devel
Page 619 and 620: Database Applications - Certificate
Page 621 and 622: BO 814 Diagnostic Coding . . . . .
Page 623: Optional Modules: BO 920 microsoft
Page 627 and 628: Surgical Technologist - Certificate
Page 629 and 630: Selected Policies, Governance and F
Page 631 and 632: the complaint as soon as possible.
Page 633 and 634: Northwest Campus Dr. Alex Kajstura,
Page 635 and 636: Dr. Ann Christensen, Biology (1992)
Page 637 and 638: Dr. Manuel M. Hinojosa, Writing (20
Page 639 and 640: Dr. Jeffrey P. Neubauer, Psychology
Page 641 and 642: C. Ann Tousley, Writing (1992) B.S.
Page 643 and 644: Associate of Arts (AA) degree degre
Page 645 and 646: E early Childhood education and Chi
Page 647 and 648: Marketing Courses (MKT) 492 Mathema
Page 649: Transfer of Credits For Military Se
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