General Course Descriptions - Houston Community College System

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Cett 1457 lineAr integrAted CirCuits prerequisite: Cett 1429 or department Approval Credit: 4 (3 lecture, 3 lab) A study of the characteristics, operations, stabilization, testing, and feedback techniques of linear integrated circuits . Application in computation, measurements, instrumentation, and active filtering . Cett 1491 speCiAl topiCs in CoMputer engineering teCHnology/teCHniCiAn prerequisite: department Approval Credit: 4 (3 lecture, 2 lab) Topics address recently identified current events, skills, knowledge, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of Cett 2433 digitAl CoMputer CirCuits prerequisite: department Approval Credit: 4 (3 lecture, 2 lab) A study of the three major component systems of a digital computer including arithmetic logic operations, RAM and ROM memory, and control . Student will explain operation of systems; construct and troubleshoot computer circuits utilizing systems; describe function of the BIOS (Basic Input Output System) and how computer knows what to address when first cold booted . Cett 2435 AdVAnCed MiCroproCessor prerequisite: Cett 1425 or department Approval Credit: 4 (3 lecture, 3 lab) An advanced course utilizing the microprocessor in control systems and interfacing . Emphasis on microprocessor hardware and implementation of peripheral interfacing . Cett 2439 AMpliFier AnAlysis prerequisite: department Approval Credit: 4 (3 lecture, 2 lab) Advanced study of electronic amplifier applications including op-amps, audio amps, video amps, and high frequency amplifiers . Cett 2449 reseArCH And projeCt design prerequisite/Corequisite: Cett 1429 or department Approval Credit: 4 (3 lecture, 2 lab) Principles of electrical/electronic design encompassing schematics wiring diagrams, materials lists, operating characteristics, completion schedules, and cost estimates . The student will build a project using the principles of the electric/electronic design process, write an operations procedure, and demonstrate the operation of the project’s function . CHeF 1191 speCiAl topiCs in CulinAry Arts/CHeF trAining Credit: 1 (1 lecture) Topics address recently identified current events, skills, knowledge, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student . CHeF 1291 speCiAl topiCs in CulinAry Arts/CHeF trAining Credit: 2 (2 lecture) Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student . This course was designed to be repeated multiple times to improve student proficiency . CHeF 1301 BAsiC Food prepArAtion Credit: 3 (2 lecture, 4 lab) A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, materials handling, heat transfer, sanitation, safety, nutrition, and professionalism . CHeF 1302 prinCiples oF HeAltHy Cuisine Credit: 3 (2 lecture, 4 lab) Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals . Adaptation of basic cooking techniques to lower the fat and caloric content . Alternative methods and ingredients will be used to achieve a healthier cooking style . CHeF 1305 sAnitAtion And sAFety Credit: 3 (3 lecture) A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards . CHeF 1310 gArde MAnger Credit: 3 (2 lecture, 4 lab) A study of specialty foods and garnishes . Emphasis on design, techniques, and display of fine foods . CHeF 1313 Food serViCe operAtion systeMs i Credit: 3 (3 lecture) An overview of the information needs of food and lodging properties . Emphasis on both front, back, and material management utilizing computer systems . CHeF 1314 A´ lA CArte CooKing Credit: 3 (2 lecture, 4 lab) A course in a la carte or "cooking to order" concepts . Topics include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating, and saucing principles . CHeF 1341 AMeriCAn regionAl Cuisine Credit: 3 (2 lecture, 4 lab) A study of the development of regional cuisines in the United States with emphasis on the similarities in production and service systems . Application of skills to develop, organize, and build a portfolio of recipe strategies and production systems . Course desCriptions 229 CHeF 1345 internAtionAl Cuisine Credit: 3 (2 lecture, 4 lab) The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines . Topics include similarities between food production systems used in the United States and other regions of the world . CHeF 1364 prACtiCuM (or Field experienCe) - CulinAry Arts/ CHeF trAining prerequisite: department Approval Credit: 3 (21 lab) Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student . CHeF 1381 CooperAtiVe eduCAtion - CulinAry Arts/ CHeF trAining prerequisite: department Approval Credit: 3 (1 lecture, 20 lab) Career-related activities encountered in the student’s area of specialization offered through an individualized agreement among the college, employer, and student . Under the supervision of the college and the employer, the student combines classroom learning with work experience . Includes a lecture component . CHeF 1391 speCiAl topiCs in CulinAry Arts/CHeF trAining prerequisite: department Approval Credit: 3 (2 lecture, 4 lab) Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student . This course was designed to be repeated multiple times to improve student proficiency . CHeF 2201 interMediAte Food prepArAtion Credit: 2 (1 lecture, 4 lab) Continuation of previous food preparation course . Topics include the concept of precooked food items, as well as scratch preparation . Covers full range of food preparation techniques . CHeF 2231 AdVAnCed Food prepArAtion Credit: 2 (1 lecture, 4 lab) Topics include the concept of pre-cooked food items and the preparation of canapes, hors d'oeuvres, and breakfast items . CHeF 2302 sAuCier Credit: 3 (2 lecture, 4 lab) Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods . CHeF 2332 BuFFet tHeory And produCtion Credit: 3 (2 lecture, 4 lab) Advanced concepts in the construction of inedible display items . Emphasis on buffet production, presentation, and service .
CHeF 2336 CHArCuterie Credit: 3 (2 lecture, 4 lab) Advanced concepts in the construction of sausages, pates, and related forced meat preparations . CHeM 1305 introduCtory CHeMistry i prerequisites: Must be placed into gust 0342 (or higher) in reading and engl 0310/0349 (or higher) in writing. Credit: 3 (3 lecture) General introduction to fundamental principles of chemistry includes atomic structure, chemical formulas, molecules, reactions, and elementary thermodynamics . This course is intended to be preparatory to CHEM 1411 for science majors who have no prior knowledge of chemistry . Core Curriculum Course . Note: Only one of CHEM 1305, CHEM 1405, and/or CHEM 1411 can be used toward associate degree natural science requirements . Only one of the three will count as Natural Science core; the others may count as electives in the degree plan . CHeM 1307 introduCtory CHeMistry ii prerequisite: CHeM 1305, Must be placed into gust 0342 (or higher) in reading and engl 0310/0349 (or higher) in writing. Credit: 3 (3 lecture) Continuation of CHEM 1305 . The organic chemistry of aliphatic and aromatic hydrocarbons, oxygen and nitrogen-containing organic compounds, and biochemistry is introduced . Core Curriculum Course . Note: Only one of CHEM 1307, CHEM 1407, and/or CHEM 1412 can be used toward associate degree natural science requirements . Only one of the three will count as Natural Science core; the others may count as electives in the degree plan . CHeM 1405 introduCtory CHeMistry i prerequisites: Must be placed into gust 0342 (or higher) in reading and engl 0310/0349 (or higher) in writing. Credit: 4 (3 lecture, 3 lab) A general introduction to the properties of matter . Topics include atomic structure, energy, chemical bonding, reactions, gas laws and elementary thermodynamics . This is a preparatory course to CHEM 1411 for science majors who have no prior knowledge of chemistry . Core Curriculum Course . Note: Only one of CHEM 1305, CHEM 1405, and/or CHEM 1411 can be used toward associate degree natural science requirements . Only one of the three will count as Natural Science core; the others may count as electives in the degree plan . CHeM 1407 introduCtory CHeMistry ii prerequisite: CHeM 1405; Must be placed into gust 0342 (or higher) in reading and engl 0310/0349 (or higher) in writing. Credit: 4 (3 lecture, 1 lab) Continuation of CHEM 1405 . The chemistry of carbon compounds . Topics include aliphatic and aromatic hydrocarbons, alcohols, ethers, aldehydes, ketones, carbolic acids, acid derivatives, amines and biochemistry is introduced . Core Curriculum Course . Note: Only one of CHEM 1307, CHEM 1407, and/or CHEM 1412 can be used toward associate degree natural science requirements . Only one of the three will count as Natural Science core; the others may count as electives in the degree plan . CHeM 1411 generAl CHeMistry i prerequisites: one year of high school Chemistry; Must be placed into collegelevel reading (or take gust 0342 as a corequisite) and be placed into MAtH 0312 (or higher) and be placed into college-level writing (or take engl 0310/0349 as a co-requisite). Credit: 4 (3 lecture, 3 lab) Science and engineering majors study atomic structure, chemical reactions, thermodynamics, electronic configuration, chemical bonding, molecular structure, gases, states of matter, and properties of solutions . Core Curriculum Course . Note: Only one of CHEM 1305, CHEM 1405, and/or CHEM 1411 can be used toward associate degree natural science requirements . Only one of the three will count as Natural Science core; the others may count as electives in the degree plan . CHeM 1412 generAl CHeMistry ii prerequisite: CHeM 1411; ; Must be placed into college-level reading (or take gust 0342 as a co-requisite) and be placed into MAtH 0312 (or higher) and be placed into college-level writing (or take engl 0310/0349 as a co-requisite). Credit: 4 (3 lecture, 3 lab) Continuation of CHEM 1411 . Topics include solutions, chemical kinetics, equilibrium and equilibrium phenomena in aqueous solution, acids and bases, pH, thermodynamics, electrochemistry, nuclear chemistry, organic chemistry, and biochemistry . Core Curriculum Course . Note: Only one of CHEM 1307, CHEM 1407, and/or CHEM 1412 can be used toward associate degree natural science requirements . Only one of the three will count as Natural Science core; the others may count as electives in the degree plan . CHeM 1413 College CHeMistry i prerequisite: Must be placed into collegelevel reading (or take gust 0342 as a corequisite) and be placed into MAtH 0312 (or higher) and be placed into college-level writing (or take engl 0310/0349 as a co-requisite). Credit: 4 (3 lecture, 3 lab) Nursing and allied health science majors study atomic structure, electron configuration, periodic law, radioactivity and its effects on living organisms, chemical bonding, molecules, gases, solutions, solution concentration, acids and bases, and buffers . Core Curriculum Course . CHeM 1414 College CHeMistry ii prerequisite: CHeM 1413, Must be placed into college-level reading (or take gust 0342 as a co-requisite) and be placed into MAtH 0312 (or higher) and be placed into college-level writing (or take engl 0310/0349 as a co-requisite). Credit: 4 (3 lecture, 3 lab) Continuation of CHEM 1413 . Topics include the organic chemistry of hydrocarbons, alcohols, ethers, aldehydes, ketones, carboxylic acids, esters, amines, and amides; biochemistry topics include amino acids and proteins, enzymes, carbohydrates, and lipids . Core Curriculum Course . Course desCriptions 230 CHeM 2423 orgAniC CHeMistry i prerequisite: CHeM 1412, Must be placed into college-level reading and be placed into MAtH 1314 (or higher) and be placed into college-level writing. Credit: 4 (3 lecture, 3 lab) Study of compounds of carbon . Topics include alkanes, alkenes, alkynes, alcohols, alkyl halides, stereochemistry, nucleophilic substitution, reaction mechanisms and synthesis . Core Curriculum Course . Study of the properties and behavior of hydrocarbon compounds and their derivatives . Designed for students in science or pre-professional programs . CHeM 2425 orgAniC CHeMistry ii prerequisite: CHeM 2423, Must be placed into college-level reading and be placed into MAtH 1314 (or higher) and be placed into college-level writing. Credit: 4 (3 lecture, 3 lab) Continuation of CHEM 2423 . Topics include aromaticity, benzene and EAS reactions, aldehydes, ketones, carboxyliacids and their derivatives, condensation reactions, amines, phenols, and infrared and NMR spectroscopy . Core Curriculum Course . CHeM 2427 pHysiologiCAl CHeMistry prerequisite: CHeM 1412, or CHeM 1414, Must be placed into college-level reading and be placed into MAtH 1314 (or higher) and be placed into college-level writing. Credit: 4 (3 lecture, 3 lab) Topics include polysaccharides, lipids, nucleic acids, proteins, catalysis reactions in living cells, intermediate metabolism, energy pathways in cells, DNA replication, and protein synthesis . Core Curriculum Course . CHHs 1311 CoMMerCiAl HouseKeeping/MAintenAnCe Credit: 3 (3 lecture) An introduction to commercial housekeeping and related maintenance and preventative maintenance planning and procedures . Emphasis on work rules, safety rules, and proper care of equipment . An overview of the chemistry of cleaning and proper handling of hazardous chemicals . An introduction to Occupational Safety and Health Administration (OSHA) requirements and designing a communications program . Choosing the proper floor care system and procedures for resilient tile are included . CHin 1411 Beginning CHinese i prerequisites: Must be placed into gust 0342 (or higher) in reading and engl 0310/0349 (or higher) in writing. Credit: 4 (3 lecture, 2 lab) Introduction to Chinese language and culture . Development of basic skills in listening comprehension, speaking, reading, writing, and cultural awareness . Course includes vocabulary building, conversation and grammar . Transfers as foreign language credit . Core Curriculum Course .
Page 1 and 2: ACAdeMiC Courses Will transfer to b
Page 3 and 4: ABdr 1207 Auto Body Welding Credit:
Page 5 and 6: Agri 2330 WildliFe ConserVAtion And
Page 7 and 8: Arts 2317 pAinting ii prerequisite:
Page 9 and 10: AuMt 2313 AutoMotiVe driVe trAin An
Page 11 and 12: BMgt 1301 superVision Credit: 3 (3
Page 13: CdeC 1393 speCiAl topiCs in FAMily
Page 17 and 18: CMsW 1266, 1267, 2266 prACtiCuM (or
Page 19 and 20: CpMt 1491 speCiAl topiCs in CoMpute
Page 21 and 22: CsMe 1551 Artistry oF HAir, tHeory
Page 23 and 24: CVtt 2462 CliniCAl - CArdioVAsCulAr
Page 25 and 26: deMr 1349 diesel engine ii prerequi
Page 27 and 28: dMso 1342 interMediAte ultrAsound p
Page 29 and 30: drAM 2389 ACAdeMiC CooperAtiVe in d
Page 31 and 32: elpt 2364 prACtiCuM (or Field exper
Page 33 and 34: engl 2328 AMeriCAn literAture sinCe
Page 35 and 36: esol 0346 interMediAte reAding For
Page 37 and 38: Firt 1391 speCiAl topiCs in Fire pr
Page 39 and 40: Fren 2303 reAdings in FrenCH literA
Page 41 and 42: FsHn 2309 FAsHion iMAge Credit: 3 (
Page 43 and 44: gers 1304 long terM CAre ACtiVity d
Page 45 and 46: HAlt 1324 turFgrAss sCienCe And MAn
Page 47 and 48: HeCo 1322 BAsiC nutrition see Biol
Page 49 and 50: Hrpo 1305 MAnAgeMent And lABor relA
Page 51 and 52: inds 1351 History oF interiors i Cr
Page 53 and 54: intC 2330 trouBlesHooting prerequis
Page 55 and 56: itse 1306 CoMputer progrAMMing usin
Page 57 and 58: Kore 1412 Beginning KoreAn ii prere
Page 59 and 60: MAtH 2305 disCrete MAtHeMAtiCs prer
Page 61 and 62: MlAB 1267 prACtiCuM iV (or Field ex
Page 63 and 64: MusB 2381 CooperAtiVe eduCAtion - M
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Musi 1217 eAr trAining/ sigHt-signi
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MusiC enseMBle: CHAMBer Credit: 2 (
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otHA 2360 CliniCAl - AdVAnCed prere
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pHed 2113 indiViduAlized Fitness tr
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pltC 1301 introduCtion to plAstiCs
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psyC 1300 leArning FrAMeWorK Credit
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ptHA 2250 Current ConCepts in pHysi
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ele 1335 reAl estAte ConstruCtion C
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spt 1240 AdVAnCed CArdiopulMonAry A
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tVB 2486 internsHip-rAdio And teleV
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slng 2388 internsHip - sign lAnguAg
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srgt 1361 CliniCAl - surgiCAl teCHn
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Viet 1412 Beginning VietnAMese ii p
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Wldg 1413 introduCtion to Blueprint
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General Course Descriptions - Houston Community College System

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