Catalog 2010-2011 - South Texas College

CRIMINAL JUSTICE◆CRIJ 1301INTRODUCTION TO CRIMINAL JUSTICECRT HRS:03 LEC HRS:03 LAB HRS:00This course is a multi-disciplinary overview andanalysis of the major agencies, personnel and decisionmakingpoints which comprise the criminal justicesystem. Included are a survey of problems and issuesconfronting legislatures, police, courts, corrections andthe community as they respond to crime in a free society.Legal precedents guiding the decisions of criminal justiceagents are also discussed.Prerequisite: Completion of READ 0080 with a grade of “C” orbetter or equivalent.◆CRIJ 1306COURT SYSTEMS AND PRACTICESCRT HRS:03 LEC HRS:03 LAB HRS:00This course is a study of procedural regulations that guidethe processing of criminal cases through the criminaljustice system with emphasis on the Texas Code ofCriminal Procedure and rules of evidence. Included is adiscussion of due process rights of the criminal defendantfrom arrest through confinement, as well as issues relatedto the administration of capital punishment.Prerequisite: Completion of READ 0080 with a grade of “C” orbetter or equivalent.◆CRIJ 1307CRIME IN AMERICACRT HRS:03 LEC HRS:03 LAB HRS:00This course is a survey of the nature, location and impactof crime in America. It includes historical foundationsof crime, theoretical explanations of criminality anddelinquency, the recording and measurement of crime,descriptions of criminal careers and an analysis of publicpolicy concerning crime control.Prerequisite: Completion of READ 0080 with a grade of “C” orbetter or equivalent.◆CRIJ 1310FUNDAMENTALS OF CRIMINAL LAWCRT HRS:03 LEC HRS:03 LAB HRS:00This course is a study of the nature of criminal law;historical and philosophical development of law in society;major definitions and concepts; classifications of crime;elements of crime and penalties using the Texas statutesas illustrations, and criminal responsibility.Prerequisite: Completion of READ 0080 with a grade of “C” orbetter or equivalent.◆CRIJ 2313CORRECTIONAL SYSTEMS AND PRACTICESCRT HRS:03 LEC HRS:03 LAB HRS:00This course is a study of corrections in the criminaljustice system; organization of correctional systems;correctional role; institutional operations; alternativesto institutionalization; treatment and rehabilitation; andcurrent and future issues in corrections.Prerequisite: Completion of READ 0080 with a grade of “C” orbetter or equivalent.◆CRIJ 2328POLICE SYSTEMS AND PRACTICESCRT HRS:03 LEC HRS:03 LAB HRS:00This course is a study of the police profession;organization of law enforcement systems; the police role;police discretion; ethics; police-community interaction;and current and future issues in the police profession.Prerequisite: Completion of READ 0080 with a grade of “C” orbetter or equivalent.CULINARY ARTSCHEF 1264CAPSTONE: PRACTICUM ICRT HRS:02 LEC HRS:00OFF CAMPUS LAB HRS:14This course is a capstone experience for the certificatestudents. This course provides practical, generalworkplace training supported by an individualizedlearning plan developed by the employer, college andthe student.Prerequisite: Second semester standing in the CommercialCooking Certificate.CHEF 1301BASIC FOOD PREPARATIONCRT HRS:03 LEC HRS: 02 LAB HRS:04This course is a study of the fundamental principles offood preparation and cookery to include the BrigadeSystem, cooking techniques material handling, heattransfer, sanitation, safety, nutrition, and professionalism.Prerequisite: None.CHEF 1305SANITATION AND SAFETYCRT HRS:03 LEC HRS:03 LAB HRS:00This course is a study of personal cleanliness; sanitarypractices in food preparation; causes, investigation, andcontrol of illness caused by food contamination (HazardAnalysis Critical Control Points); and work place safetystandards.Prerequisite: None.CHEF 1345INTERNATIONAL CUISINECRT HRS:03 LEC HRS:02 LAB HRS:02This course explores classical cooking skills associatedwith the preparation and service of international andethnic cuisines. Topics include similarities between foodproduction systems used in the United States and otherregions of the world.Prerequisite: CHEF 1301.CHEF 2264CAPSTONE: PRACTICUM IICRT HRS:02 LEC HRS:00OFF CAMPUS LAB HRS:14This course is a capstone experience for the A.A.S.students. This course provides practical, generalworkplace training supported by an individualizedlearning plan developed by the employer, college andthe student.Prerequisite: Fourth semester standing in the Associate ofApplied Science degree in Culinary Arts.CHEF 2301INTERMEDIATE FOOD PREPARATIONCRT HRS:03 LEC HRS:02 LAB HRS:03This course is a continuation of CHEF 1301, Basic FoodPreparation. Topics include the concept of pre-cookedfood items, as well as scratch preparation. This coursecovers a full range of food preparation techniques.Prerequisite: None.CHEF 2331ADVANCED FOOD PREPARATIONCRT HRS:03 LEC HRS:02 LAB HRS:03This course reinforces the course material of IntermediateFood Preparation. Topics include the concept of precookedfood items and the preparation of canapés, horsd’oeuvres, and breakfast items.Prerequisite: RSTO 2307.PSTR 1301FUNDAMENTALS OF BAKINGCRT HRS:03 LEC HRS:02 LAB HRS:04This course explores the fundamentals of bakingincluding dough, quick breads, pies, cakes, cookies,250 Course Descriptions