Catalog 2010 - Naugatuck Valley Community College - Connecticut ...

CertifiCateS, CreDit ProgramS
Criminal Justice
Behavioral and Social Sciences Division
This certificate program focuses on skills development for those people
who are already in the law enforcement and security services and for those
who seek entry-level employment in those services. The program may be
pursued on a full or part-time basis. For further information, consult the
Division Director or the Program Coordinator.
Course No. title Credits
CJS*h101 Introduction to Criminal Justice 3
CJS*h102 Introduction to Corrections 3
CJS*h103 Introduction to Security 3
CJS*h105 Introduction to Law Enforcement 3
CJS*h211 Criminal Law I 3
CJS*h217 American Legal Systems 3
CJS*h220 Criminal Investigation 3
CJS*h293 CJS Cooperative Work Experience 3
total Credit Hours 24
Program outcomes
Upon successful completion of all program requirements, graduates will
be able to:
1. Explain the basic structure and functions of the American Criminal
Justice System.
2. Explain the structure of the federal and state court systems.
3. Identify the functions and services of private security.
4. Explain the computer crime problem.
5. Explain the development of probation, parole and community supervision.
6. Explain the development of the corrections system in the United States.
7. Demonstrate the various methods of taking written statements and
confessions.
8. Define the term investigation and the objectives of a criminal investigation.
9. Explain some of the basic issues and problems in policing, the courts,
and corrections in America today.
10. Explain the Bill of Rights and those specific rights guaranteed by the
First, Fourth, Fifth, Sixth, Eighth and Fourteenth Amendments.
11. Explain the concept of criminal law, including its purpose as an agent
of social control.
12. Define and explain the elements which identify the offenses of assault,
sex crimes, burglary, arson, larceny, robbery and homicide.
13. Explain how state and local law enforcement agencies originated in
the United States and how they currently function.
14. Identify the areas that establish a police officer’s authority to arrest.
15. Demonstrate work skills relevant to a criminal justice agency.
16. Integrate the theoretical and practical application of the Criminal
Justice Program.
Culinary arts
Business Division
The Culinary Arts certificate program consists of twenty-eight to thirty (28-
30) credits of specific skill courses which will prepare people for careers
in food services. Students may pursue the program on a full or part-time
basis. Students who wish to pursue the Associate in Applied Science degree
may apply the certificate credits to the Foodservices Management or hotel
Management degree. As with other certificate programs, the student must
first apply to the Admissions Office. All students must be interviewed by
the hospitality Management Program Coordinator prior to registration
into the certificate program. Students requiring basic skills development
courses in reading, English, or math as determined by placement testing
are advised to begin their program with these basic skills courses to ensure
success in the required hospitality courses.
Because of the nature of the program, special tuition and fees for foods,
etc., may be required. The program takes four semesters of courses (fall,
spring, fall and spring). Please refer to the section on course descriptions
for prerequisites.
Course No. title Credits
hSP*h100 Introduction to the hospitality Industry 3
hSP*h101 Principles of Food Preparation 3
hSP*h102 Food Production & Purchasing 3
hSP*h109 Food Safety Certification 1
or
hSP*h108 Sanitation and Safety† 3
hSP*h211 Food & Beverage Cost Control 3
hSP*h135 Service Management 3
hSP*h231 hospitality Law 3
hSP*h202 Catering & Event Management 3
BIO*h111 Introduction to Nutrition 3
Elective hospitality Management 3
total Credit Hours 28-30
† Students interested in the degree program should take hSP*h108
Program outcomes
Upon successful completion of all program requirements, graduates
will be able to:
1. Identify, organize, plan and allocate resources in foodservice operations
such as time, materials and facilities, money, and human
resources.
2. Demonstrate a working knowledge of food preparation theories and
techniques, and utilize food production knowledge (quantity and
quality standards) to meet production requirements of a foodservice
operation within a projected budget.
3. Effectively work with others as a member of a team, serving clients
and customers, teaching others new skills, exercise leadership behaviors,
negotiate, and work with others from diverse backgrounds.
4. Obtain nationally recognized professional certification in such areas
as food sanitation (as required by State Statute) and food, beverage,
& labor cost controls. Demonstrate appropriate personal hygiene.
5. Organize and evaluate information from a variety of sources including
food preparation and service techniques and costs, food and related
purchasing specifications, catered events planning, research data,
and computer applications and Internet output. Communicate the
results to others using oral, written, graphic or multimedia methods.
6. Apply concepts of procurement and inventory to purchase, receive,
store, issue and distribute food and related items in a foodservice
operation.
7. Identify current trends in foodservice industry delivery systems and
functions, and operate effectively within them. Make suggestions
to modify existing systems to improve products or services, and
develop new or alternate systems.
8. Judge which set of foodservice procedures, tools or machines,
including computer applications, will produce the desired results,
and apply such technology to task.
9. Demonstrate behavior and self-management reflective of personal
and professional ethical conduct.
10. Perform basic mathematical computations accurately and appropriately,
especially with regard to food and beverage production,
purchasing and cost controls.
11. Identify and apply basic concepts of human nutrition and health in
the preparation and service of food.
12. Describe and apply basic marketing, sales and merchandising methods
in hospitality operations.
13. Demonstrate work readiness through resume preparation, appropriate
business dress and behavior, and assertive communication skills.
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Certificates,
Credit Programs