Course Descriptions

FLOR 204B - Traditional Weddings

1. Conduct a wedding consultation and properly fill in a wedding form (human relations).
2. Outline the details of servicing a wedding.
3. Give examples of current trends and themes in the wedding industry.
4. Estimate the cost of a hypothetical wedding according to formulas given (math component).
5. Compile an extended market sheet for ordering product to be made up production style (math component).
6. Identify common wedding supplies and explain their uses.
7. Create, within time limits, mechanically sound and aesthetically acceptable carrying pieces for bride or attendants.
8. Construct a large altar arrangement according to design principles given.
9. Design ceremony pieces, reception pieces and special body flowers according to industry standards.
10. Explain proper etiquette concerning weddings and acceptable practices concerning relations with service industry members.
11. Relate the importance and meaning of ethnic weddings, religious customs and symbolism to the consultation/planning process (human relations).

FLOR 206B - Beginning Ikebana

1. Explain the history of Ikebana design.
2. Select the proper mechanics for the desired design style.
3. Distinguish between the various Ikebana styles presented in class.
4. Describe the basic premise of each of the schools of Ikebana.
5. Design several Ikebana arrangements using the techniques taught in class.
6. Explain the symbolism connected with the lines and fresh materials used in Ikebana.
7. Construct an interpretive Ikebana design acceptable for commercial sale.

FLOR 208B - Creativity and Competition

1. Apply methods of brainstorming and the creative process to the creation of original floral designs.
2. Adapt/modify existing designs/principles/elements of design to create original floral pieces.
3. Create original floral work for commercial application as well as industry competition.
4. Research/resource many related fields and sources to adapt to floral design.
5. Perform under time restrictions during a “surprise box” competition simulating actual industry situation.

FLOR 216B - Advanced Ikebana

1. Employ brainstorming techniques to produce ideas.
2. Build themed party plans, explain production-level work and produce same.
3. Incorporate special effects of lighting, sound, props, color and motion into event work.
4. Identify areas within party sites for decor opportunities.
5. Develop a resource file for event sites and supplies.
6. Outline details of servicing a special event (human relations).
7. Calculate the cost of production arrangements (math component).
8. Select proper life-extension treatments for fresh product.
9. Identify proper safety procedures on event sites.

FLOR 220B - Events and Display

1. Conduct a wedding consultation and properly fill in a wedding form (human relations).
2. Outline the details of servicing a wedding.
3. Give examples of current trends and themes in the wedding industry.
4. Estimate the cost of a hypothetical wedding according to formulas given (math component).
5. Compile an extended market sheet for ordering product to be made up production style (math component).
6. Identify common wedding supplies and explain their uses.
7. Create, within time limits, mechanically sound and aesthetically acceptable carrying pieces for bride or attendants.
8. Create floating arrangements for pools and how to properly anchor them.
9. Create bridal bouquets that reflect contemporary and current trends in the world.
10. Construct a large altar arrangement according to design principles given.
11. Design ceremony pieces, reception pieces and special body flowers according to industry standards.
12. Explain proper etiquette concerning weddings and acceptable practices concerning relations with service industry members.
13. Relate the importance and meaning of ethnic weddings, religious customs and symbolism to the consultation/planning process (human relations).

FLOR 224B - Techniques and Mechanics

1. Identify advanced design techniques and execute same in lab situations.
2. Identify mechanics and select each appropriately for lab and workplace situations.
3. Analyze a hypothetical problem, devise a solution and create the mechanics/techniques to demonstrate the solution for a “real world” commercial floral situation.

FLOR 225B - Color and Product Mix

1. Create more aesthetically pleasing arrangements in regard to color impact.
2. Combine floral product to maximize sales potential in respect to texture, form, unity, color and balance.
3. Analyze, select, re-arrange and combine product to achieve maximum impact of fresh floral design.

FLOR 240B - Advanced Weddings

FLOR 295B - Floral Careers Internship

1. Develop, evaluate and analyze a set of goals, skills and projects to be accomplished.
2. Plan and identify necessary steps to achieve goals/success.
3. Revise plans and formulate new approaches to workplace problems.
4. Summarize and interpret semester experiences on-the-job.
5. Develop positive attitudes towards work and service to others (human relations).

FLOR 299B - Selected Topics

1. Describe new trends/techniques in the floral industry and explain their application.
2. Apply the techniques to their lab designs and to the workplace.
3. Relate the importance of keeping current in the commercial floral industry.

FAB 102 - Sanitation for the Food Service Industry

Please Note: Students completing the AAS Culinary Arts need to complete FAB 102 before the end of their first semester if they wish to enroll in culinary lab courses except for CUL 110.

Student Learning Outcomes

1. Evaluate a food service operation’s sanitation practices using ServSafe standards.
2. Categorize the causes of foodborne contamination.
3. Apply HACCP to restaurant food production.
4. Correlate management solutions with specific causes of food contamination.

FAB 112 - Restaurant Management

1. Distinguish management approaches that contribute to the success of a foodservice establishment.
2. Question restaurant trends and current events.
3. Collaborate with fellow students to operate the front of house of Russell’s Restaurant.
4. Facilitate guest satisfaction as a front of house team member in Russell’s Restaurant.

FAB 160 - Hospitality Purchasing

1. Compute purchasing math problems.
2. Create purchase specifications for food, beverage and non-food products.
3. Compare and contrast the standard operating procedures required for the purchasing, receiving, storing and issuing of food, beverage and non-food products.
4. Analyze management approaches to maintaining vendor relationships that contribute to the success of a foodservice establishment.

FAB 167 - Food Service Nutrition

1. Analyze personal shopping, eating and cooking behaviors.
2. Rewrite recipes to improve nutrient density and macronutrient distribution.
3. Create two three-course restaurant menus using dietary guidelines.
4. Determine whether a variety of cooking and storing methods change the nutrient content of specific foods.

FAB 190B - Bartending

1. Apply the four basic mixing techniques and drink recipes.
2. Analyze a bar’s design, layout, and equipment.
3. Explain the physiological effects of alcohol.
4. Examine beverage trends as they apply to marketing efforts and operations.

FAB 210 - Fundamentals of Food and Beverage Control

1. Calculate food and beverage menu item prices using forecasts, recipe costing, yield, and contribution margin.
2. Calculate cost of food consumed and cost of food sold, accounting for transfers and employee meals.
3. Compute cost control math problems for labor expenses and other expenses.
4. Explain a simple profit and loss statement.

FAB 230 - Menu Planning

1. Apply marketing and merchandising methods when creating menus.
2. Explain the process used to price menu items.
3. Design a variety of menus using current industry software.
4. Create cohesive menu items lists for a variety of segments of the restaurant industry.

FAB 271 - Wine Appreciation

1. Plan a wine inventory and control system for a restaurant.
2. Create food and wine pairings.
3. Compare and contrast the wine regions of the world.
4. Compare and contrast wine varietals and blends.

FAB 272 - Liquor and Bar Management

1. Prepare cocktails using the basic tools and techniques of mixology.
2. Apply laws to operational situations during which alcohol is served.
3. Create cocktail and wine lists that reflect an understanding of the types of wines, spirits, and beers as well as how they are made used, sold, and marketed.
4. Evaluate the success of existing bar operations based upon the atmosphere, layout/design, as well as marketing, pricing, and controls.

FAB 285 - Catering Management

1. Create a banquet event order.
2. Design a plan that should result in the successful execution of a catered event.
3. Assess the way external factors may affect a specific catered function.
4. Compare types and styles of room set-ups, including the way in which food and beverage choices can dictate the set-up.

FAB 295 - Work Experience in Food Service

1. Practice guest service principles in an industry setting.
2. Assess the application of skills in the front of house of a food service operation.
3. Summarize the ethics involved when making decisions in a food service operation.
4. Create a professionalism policy for a food and beverage assistant manager intern program.

FAB 305 - Food Service Accounting I

1. Create and distinguish between the major financial statements used in the hospitality industry.
2. Analyze financial trends in an organization and within the industry.
3. Build balance sheets and depreciation schedules from beginning journal entries by understanding debits and credit entries.
4. Facilitate basic managerial decisions based on given financial data.

FAB 340 - Restaurant Entrepreneurship

1. Discuss the reasons why one would want to get into the restaurant industry.
2. Analyze the variety of creative ways to finance a restaurant.
3. Design a dining room and kitchen floor plan and describe the flow of customers and employees throughout the restaurant.
4. Create an initial inventory purchase requisition for a full service restaurant, including food, beverage, and non-food items.

FAB 366 - Special Topics in Food Service Management

1. Practice goal setting.
2. Discuss special topics related to the food and beverage industry.
3. Summarize the effects of special topics on the hospitality industry in Las Vegas.
4. Evaluate leaders’ choices using evidence based hospitality models. 

FAB 371 - Beverages of the World

1. Explain the term craft as it applies to beers, wines and spirits.
2. Compare wines from different parts of the world.
3. Create start-up alcoholic beverage inventories for a variety of restaurant concepts.
4. Evaluate the success of an existing fine dining beverage program.

FAB 380 - Food Service Operations Marketing

1. Contrast services marketing and services sales from that of hard goods marketing and sales.
2. Evaluate the contribution of different food service operation features to brand loyalty.
3. Role play appropriate methods of service recovery.
4. Create a food service operation SWOT analysis.

FAB 395 - Food Service Operations Facilities

1. Choose equipment for a specific restaurant concept.
2. Evaluate the design and layout of an existing food service establishment.
3. Design an environmentally friendly dining room or kitchen.
4. Create specifications for restaurant facilities purchases.

FAB 401 - Food Service Operations Law

1. Contrast the legal operating structures available to a food service operation.
2. Evaluate insurance options in light of potential liabilities.
3. Devise legal solutions to food service case studies.
4. Create a safety plan. 

FAB 405 - Food Service Accounting II

1. Make educated analysis driven decisions in regard to the food service and hospitality industry.
2. Analyze financial reports through the use of ratio analysis and industry comparisons.
3. Compute the present value and future value of money.
4. Appraise and justify the cost of capital for a given project.

FAB 407 - Food Service Operations HR

1. Explain the human resource laws that apply to food service operations.
2. Evaluate the human resource practices of a food service establishment.
3. Devise solutions to food service human resource related case studies.
4. Role play human resource situations that commonly occur in food service operations.

FAB 450 - Food Service Operations Internship

1. Practice guest service principles in an industry setting.
2. Evaluate the application of management principles in an operating food service establishment.
3. Summarize the effects of laws and ethics on decision making within a food service operation.
4. Create a job description, professionalism policy, and evaluation form for a food and beverage management intern.

FAB 465 - Beverage Management

1. Prepare cocktails using the basic tools and techniques of mixology.
2. Apply laws to operational situations during which alcohol is served.
3. Create cocktail and wine lists that reflect an understanding of the types of wines, spirits and beers, as well as how they are made, used, sold and marketed.
4. Evaluate the success of existing bar operations based upon the atmosphere, layout/design, as well as marketing, pricing and controls. 

FAB 467 - Restaurant Management Operations

1. Discuss effective managing techniques when working with a diverse and inexperienced work staff.
2. Create a financial statement and analyze food costs, labor costs, and revenues for an event.
3. Design a marketing plan, and pre-event, post-event, and training manuals for an event at Russell’s Restaurant.
4. Work effectively within a group to manage a successful meal period and provide outstanding customer service.

FREN 101B - Conversational French I

1. Pronounce French correctly.
2. Understand spoken, everyday French.
3. Engage in everyday conversations in French.
4. Learn about Francophone cultures and ways of French life.
5. Learn French gestures.
6. Ask for directions, order meals, book hotel rooms and airplane tickets, use modes of transportation such as the metro and trains.

FREN 102B - Conversational French II

1. Pronounce French more correctly.
2. Understand spoken, everyday French with more ease.
3. Engage in more complicated everyday conversations in French.
4. Learn more about Francophone cultures and ways of French life.
5. Learn additional French gestures and idiomatic expressions.
6. Communicate with greater facility with native speakers.

FREN 103 - First Year Business French I

1. Learn basic French business language and vocabulary
2. Become familiar with the cultural differences in the transaction of business in such areas as telephone etiquette, small talk, and gestures.
3. Focus on business correspondence such as writing a business letter, intra-office communications (memos, telephone notes, faxes, email, contracts, resumes, bills, etc.)
4. Confirm reservations for hotels, airlines, restaurants, etc.
5. Establish contact with clients.
6. Open a French bank account.
7. Promote their place of employment in form of advertisements.
8. Understand a medical prescription.
9. Interview and be interviewed for a job in French.

FREN 104 - First Year Business French II

1. Learn more French business language and vocabulary.
2. Improve their familiarity with the differences in the transaction of business practices.
3. Focus on more complicated business communication such as a complaint letter, sales contract, bank statements, etc.
4. Confirm reservations for hotels, airlines, restaurants in writing.
5. Develop more sophisticated promotional literature.
6. Polish their interviewing skills.
7. Understand medical vocabulary and documents.
8. Comprehend French bank transactions and the banking system.

FREN 107 - French for Hotel, Restaurant and Tourism I

1. Pronounce French correctly.
2. Understand spoken, everyday French.
3. Engage in everyday conversations in French.
4. Learn vocabulary and phrases related to the hotel, restaurant, and tourism industry.
5. Learn French gestures and customs.
6. Understand questions and supply responses to questions with regard to the hotel, restaurant, and tourism industry.
7. Give directions to tourists and provide information in French.

FREN 111 - First Year French I

1. Pronounce French correctly.
2. Understand spoken and written French.
3. Learn about Francophone cultures and compare them with their own culture.
4. Participate and respond to simple questions about family, life, and daily activities.
5. Learn French gestures to reinforce the meaning of certain expressions.
6. Learn key phrases and practice them in interaction with instructor and classmates in one-on-one and small group activities.
7. Acquire an active vocabulary of 500 worlds and a passive vocabulary of 1,000 words.
8. Write short papers of 300 worlds utilizing the vocabulary and grammar of this course.
9. Hold a 5-minute speech utilizing the structures and vocabulary learned in this course.

FREN 112 - First Year French II

1. Pronounce French correctly.
2. Understand spoken and written French.
3. Learn about Francophone cultures and compare them with their own culture.
4. Participate and respond to simple questions about family, life, and daily activities.
5. Learn French gestures to reinforce the meaning of certain expressions.
6. Learn key phrases and practice them in interaction with instructor and classmates in one-on-one and small group activities.
7. Acquire an active vocabulary of 500 worlds and a passive vocabulary of 1,000 words.
8. Write short papers of 300 worlds utilizing the vocabulary and grammar of this course.
9. Hold a 5-minute speech utilizing the structures and vocabulary learned in this course.

FREN 203 - Second Year Business French I

1. Learn more sophisticated French business language an vocabulary.
2. Extend their knowledge of cultural differences between French and American business practices.
3. Familiarize themselves with even more complicated French business communication and forms.
4. Perfect their responses to French business communication in speaking and writing.
5. Discuss and compare with ease the different habits and conventions in the transaction of business.
6. Increase their comprehension of the French banking system.
7. Further polish their interviewing and resume writing skills in French.

FREN 204 - Second Year Business French II

1. Be proficient in their knowledge of French business vocabulary and language.
2. Complete their familiarity of cultural differences between French and American business practices.
3. Achieve perfection in responding to the most complicated French business correspondence and completion of forms.
4. Excel in their discussion of French business customs and conventions.
5. Write flawless resumes in French and conduct themselves admirably in interviews.
6. Author their own business plan establishing a business in France or another francophone country or a French subsidiary in this country.

FREN 207 - French for Hotel, Restaurant and Tourism II

1. Pronounce French with a more native-sounding accent.
2. Understand more sophisticated phrases in French.
3. Engage in more advanced conversations in French.
4. Learn additional vocabulary and more complicated phrases related to the hotel, restaurant, and tourism industry.
5. Familiarize themselves with the various documents and forms related to these industries.
6. Respond in a more detailed way to questions with regards to the hotel, restaurant, and tourism industry.
7. Provide more detailed information to tourists and give more explicit directions.

FREN 211 - Second Year French I

1. Speak French with greater fluency and increased confidence.
2. Understand spoken and written French with greater facility.
3. Read and analyze a literary text at the intermediate level of difficulty.
4. Write French with greater clarity, precision, style, and grammatical accuracy.
5. Learn to utilize a wider range of grammatical structures.
6. Gain an understanding of the geography, history, and literature of France and other Francophone countries.
7. Increase their active vocabulary to 1,500 words and their passive vocabulary to 2,000 words.
8. Write a 5-8 page well-organized essay in French on a Francophone topic utilizing the vocabulary and grammar of this course.
9. Hold a 10-minute speech utilizing the structures and vocabulary learned in this course.

FREN 212 - Second Year French II

1. Speak French with greater fluency and increased confidence.
2. Understand spoken and written French with greater facility.
3. Read and analyze a literary text at the intermediate level of difficulty.
4. Write French with greater clarity, precision, style, and grammatical accuracy.
5. Learn to utilize a wider range of grammatical structures.
6. Gain an understanding of the geography, history, and literature of France and other Francophone countries.
7. Increase their active vocabulary to 2,000 words and their passive vocabulary to 2,500 words.
8. Write a 5-8 page well-organized essay in French on a Francophone topic utilizing the vocabulary and grammar of this course.
9. Hold a 10-minute speech utilizing the structures and vocabulary learned in this course.

GIS 109 - Introduction to Geographic Information Systems

1. Know the difference between spatial and non-spatial data and demonstrate that knowledge with an accuracy of 80% upon subsequent testing.
2. Know what scale is and its importance and demonstrate that knowledge with an accuracy of 80% upon subsequent testing.
3. Know the difference between raster and vector data and demonstrate that knowledge with an accuracy of 80% upon subsequent testing.
4. Become familiar with ArcView software.
5. In a written report about of GIS project, the student will describe some application that is currently using GIS and the benefits derived from such usage.
6. Upon completion of the ArcView tutorials and required reading, the students will know the different parts of a map and demonstrate that knowledge with an accuracy of 80% upon subsequent testing.
7. Perform a minimum of basic arithmetic operations including addition, subtraction, multiplication, and division, and apply them to solving problems.

GEOG 103 - Physical Geography

1. Distinguish between components of the scientific method including theory, experiment, and data analysis as applied to problems in landform analyses.
2. Analyze graphical data regarding the earth’s physical characteristics and processes on a global to local scale.
3. Explore geospatial interactions and systems such as circulation of atmosphere, oceans and geomorphology.
4. Investigate spatial patterns and interrelationships within the physical world.

GEOG 104 - Physical Geography Laboratory

1. Distinguish between components of the scientific method including theory, experiement, and data analysis as applied to problems in landform analyses.
2. Analyze graphical data regarding the earth’s physical characteristics and processes on a global to local scale.
3. Explore geospatial interactions and systems such as circulation of atmosphere, oceans and geomorphology.
4. Examine the fundamentals of geographic grid coordinate systems through the use of maps, globes and GIS.

GEOG 106 - Introduction to Cultural Geography

1. Demonstrate understanding of basic geographical concepts, terms and techniques.
2. Demonstrate understanding of diverse cultures and societies across and within regions, including ethnic and religious characteristics and arguable sources of conflict.
3. Examine different types and levels of economic development and industrialization in developed as well as developing countries and regions, and examine the consequences and dangers posed to the physical environment and the well-being of regional inhabitants.
4. Analyze patterns of resource distribution and consumption across and within regions.
5. Explain the patterns, causes and consequences of population growth and human migration.

GEOG 116 - Oceanography

1. Students will be able to understand, discuss and explore the following key points:
2. What is the relationship between the ocean and Earth system.
3. What processes shape the lithosphere and how do those processes affect ocean basins.
4. How do the properties of water and dissolved salts affect the physical and chemical properties of ocean water.
5. What are the types and sources of sediments that enter the ocean.
6. What role does the ocean play in the long-term average state of the atmosphere.
7. What causes the ocean to circulate and what are the patterns of ocean circulation.
8. What are sea waves and tides and what causes them.
9. Why and in what ways is the costal zone a particularly dynamic and vulnerable portion of the Earth system.
10. What are the basic components and structure of marine ecosystems and what is their source of energy.
11. How have the large and diverse populations of marine organisms adapted to environmental conditions in the ocean.
12. How do interactions between the ocean and atmosphere impact worldwide weather and short-term climate variability.
13. How and why does climate change and how does the ocean participate in and respond to climate change.
14. The future of ocean science.
15. Ocean stewardship.
16. Ocean policy and problems.

GEOG 117 - Meteorology/Climatology

1. Understand basic meteorological principles involving atmospheric pressure, temperature and moisture.
2. Demonstrate the installation and instrumentation of a Davis portable weather station.
3. Collect, analyze and interpret real time atmospheric data from on-site weather station.
4. Interpret weather maps and determine past, present and future atmospheric pattern and weather.
5. Discuss the debate current atmospheric topics including ozone depletion, greenhouse effect and local air pollution concerns.

GEOG 299 - Selected Topics in Physical Geography

1. Independent research with faculty member, community professional or researcher regarding physical geography.
2. Understanding and implementation of the scientific method, research techniques and development of writing skills.
3. Work in collaborative groups developing creative and critical thinking skills.

GEOL 100 - Earthquakes, Volcanoes and Natural Disasters

1. Understand the causes of many natural disasters.
2. Appreciate the impact of natural disasters on people and property.
3. Know the methods for prevention and mitigations of impact.

GEOL 101 - Geology: Exploring Planet Earth

1. Recognize, analyze, record and interpret material in an orderly concise format, based on the Scientific Method.
2. Identify common rock forming minerals with the aid of physical properties.
3. Identify common igneous rocks and explain the general processes necessary for their formation.
4. Identify common sedimentary rocks and explain the general processes necessary for their formation.
5. Identify common metamorphic rocks and explain the general processes necessary for their formation.
6. Recognize and explain the basis of Geologic Time.
7. Explain the principles used in worldwide correlation of rock formations.
8. Evaluate the ages of rock formations based on stratigraphic principles.
9. Explain erosion, transportation and deposition within fundamental geologic processes on the Earth’s surface including River, Mass Wastage, Groundwater, Glacial and Desert.
10. Recognize and graphically interpret common landform features produced by erosion and deposition.
11. Explain and interpret structural and seismic processes.
12. Describe general geologic landforms associated with orogenic events.
13. Understand the general Theory of Plate Tectonics.
14. Relate the Plate Tectonics Theory to general geologic provinces.
15. Describe regional geologic formations and their geologic history.
16. Analyze and interpret topographic and geologic maps.

GEOL 102 - Earth and Life Through Time

1. Interpret and explain the fundamental processes of Paleontology.
2. Recognize and describe common fossils within their genre.
3. Determine geologic time based on common fossil assemblages.
4. Discriminate large scale evolutionary events with respect to geologic history.
5. Recognize and describe important tectonic events in geologic history.
6. Describe the general Plate Tectonic events that occurred within major geologic provinces.
7. Describe the major rock assemblages that occur within major Plate Tectonic environments.
8. Explain and interpret geologic maps using geologic and structural principles.

GEOL 105 - Introduction to Geology of National Parks

1. Understand geographic locations for selected parks and monuments.
2. Appreciate geologic development of United States.
3. Understand surface process and tectonics that shaped topography of the United States and Canada.

GEOL 220 - Mineralogy

1. Analyze the relationships between chemical composition, mineral structure, and mineral properties.
2. Examine the properties of the six crystal classes and basic crystal forms associated with them.
3. Analyze rock and ore forming minerals covered in the course in terms of chemistry, mineral structure, and physical properties.
4. Examine major rock and ore forming minerals in hand samples and by a polarizing optical microscope.
5. Identify mineral associations and genesis in igneous, metamorphic, and sedimentary rocks.
6. Assess mineral growth processes in selected geologic settings.

GEOL 299 - Special Topics in Geology

1. Independently investigate a problem in the geological sciences by either collecting original data or surveying the available literature. The investigation will employ the following steps: Ask a question, Survey the available literature; Devise a method to answer the question; Collect data; Analyze the data; Compose a formal report in scientific style on the findings.
2. Gain practical experience in the scientific method, methods of finding relevant literature, and reporting results in formal scientific style.

GEOL 330 - Introduction to Geochemistry

1. Compare the composition of the Earth´s main geochemical reservoirs.
2. Demonstrate element fractionation and how this can be used to understand endogenous and exogenous geochemical and geobiological processes.
3. Explain fractionation of stable isotopes and how such data can be used to understand various geochemical and geobiological processes.
4. Explain how radiogenic isotope signatures can be used to trace the source of minerals, rocks, and fluids.
5. Demonstrate the use of geochronology to date magmatic and metamorphic events.
6. Illustrate how chemical weathering of minerals and rocks control the composition of sediments/soil and natural water and explain why carbon dioxide and the carbonate system play an important role in weathering reactions.
7. Describe the main global carbon reservoirs and the most important processes that control the global carbon cycle.

GEOL 334 - Environmental Geology

1. Classify and use concepts of plate tectonics to explain the formation of different rock types and the distribution of geologic hazards such as earthquakes and volcanoes.
2. Analyze human activities that exacerbate hazardous geologic conditions by increasing the frequency and/or magnitude of a geologic hazard.
3. Appraise hazard mitigation strategies, providing examples of successes and failures.
4. Deduce the concomitant problems associated with resource extraction and waste disposal, and select appropriate mitigation strategies.
5. Assess the relationships between human population growth, economic development, and resource consumption, and appraise strategies for ensuring future resource availability.

GEOL 362 - Principles of Stratigraphy and Sedimentation

1. Analyze and classify sedimentary rocks in field and laboratory.
2. Compare facies and facies stacking patterns to reconstruct ancient depositional environments.
3. Classify common sedimentary textures and structures formed in different depositional environments.
4. Differentiate the processes that control formation, transportation, and deposition of sediments.
5. Distinguish diagenetic processes and products associated with sediment burial and lithification after deposition.
6. Classify spatial and temporal facies variations in a sequence stratigraphic framework.
7. Compare concepts of stable and radiogenic isotopes to interpret paleoenvironmental changes in Earth’s history.

GEOL 448 - Field Geology I

1. Demonstrate basic field techniques, particularly: using the Brunton compass, measuring geologic sections, describing rocks, taking field notes, and making field sketches.
2. Recommend the latest technologies that are used in the construction of geologic maps.
3. Show skills of geologic mapping, a process that involves total immersion in the science and in the project at hand, and the associated skills of location on topographic maps and air photos and interpretation of features on these.
4. Interpret the structure and geologic history of an area based on your field observations and geologic map.
5. Show accuracy in data acquisition and placement on a geologic map.
6. Demonstrate geological technician skills.

GEOL 474 - Hydrogeology

1. Examine the major components of the hydrologic cycle and how they influence groundwater resources.
2. Analyze the characteristics of aquifers and how spatial variability affects regional and local groundwater flow patterns.
3. Evaluate the role of wells in measuring both groundwater flow and aquifer properties.
4. Explore groundwater models and their use in predicting changes to the groundwater system.
5. Interpret the chemistry and behavior of different groundwater contaminants.
6. Assess various remediation technologies and their effectiveness in treating groundwater contamination.

GEOL 495 - Independent Study and Research

1. Compose a question concerning a geological issue.
2. Employ the following steps: survey available literature, devise a method to answer the question, collect data, and analyze data.
3. Summarize scientific findings, methods, relevant literature, and results in a formal scientific format.

GER 101B - Conversational German I

1. Pronounce German correctly.
2. Understand spoken, everyday German.
3. Engage in everyday conversations in German.
4. Learn about Germanic cultures and ways of Germanic life.
5. Learn Germanic gestures.
6. Ask for directions, order meals, book hotel rooms and airplane tickets, use modes of transportation such as the underground, trolley, busses and trains.

GER 102B - Conversational German II

1. Pronounce German more correctly.
2. Understand spoken, everyday German with more ease.
3. Engage in in more everyday conversations in German.
4. Learn more about Germanic cultures and ways of Germanic life.
5. Learn additional Germanic gestures and idiomatic expressions.
6. Communicate with greater facility with native speakers.

GER 107 - German for Hotel, Restaurant and Tourism I

1. Pronounce German correctly.
2. Understand spoken, everyday German.
3. Engage in everyday conversations in German.
4. Learn vocabulary and phrases related to the hotel, restaurant, and tourist industry.
5. Learn German gestures and customs.
6. Understand questions and supply responses to questions with regard to the hotel, restaurant, and tourism industry.
7. Give directions to tourists and provide information in German.

GER 111 - First Year German I

1. Pronounce German correctly.
2. Understand spoken and written German.
3. Learn about Germanic cultures and compare them with their own culture.
4. Participate and respond to simple questions about family, life, and daily activities.
5. Learn German gestures to reinforce the meaning of certain expressions.
6. Learn key phrases and practice them in interaction with instructor and classmates in one-on-one and small group activities.
7. Acquire an active vocabulary of 500 worlds and a passive vocabulary of 1,000 words.
8. Write short papers of 300 worlds utilizing the vocabulary and grammar of this course.
9. Hold a 5-minute speech utilizing the structures and vocabulary learned in this course.

GER 112 - First Year German II

1. Further improve their German pronunciation.
2. Understand spoken and written German with greater facility.
3. Further their knowledge of Germanic countries and cultures.
4. Speak and write German with greater clarity, precision, style, and grammatical accuracy.
5. Learn to write a coherent, well-organized essay on a Germanic topic.
6. Increase their active vocabulary to 1,000 words and their passive vocabulary to 1,500 words.
7. Hold a 5-minute speech utilizing the structures and vocabulary learned in this course.

GER 207 - German for Hotel, Restaurant and Tourism II

1. Pronounce German with a more native-sounding accent.
2. Understand more sophisticated phrases in German.
3. Engage in more advanced conversations in German.
4. Learn additional vocabulary and more complicated phrases related to the hotel, restaurant, and tourist industry.
5. Familiarize themselves with the various documents and forms related to these industries.
6. Respond in a more detailed way to questions with regard to the hotel, restaurant, and tourism industry.
7. Provide more detailed information to tourists and give more explicit directions.

GER 211 - Second Year German I

1. Speak German with greater fluency and with increased confidence.
2. Understand spoken and written German with greater facility.
3. Read and analyze a literary text at the intermediate level of difficulty.
4. Write German with greater clarity, precision, style, and grammatical accuracy.
5. Learn to utilize a wider range of grammatical structures.
6. Gain an understanding of the geography, history, and literature of Germany and other German-speaking countries.
7. Increase their active vocabulary to 1,500 words and their passive vocabulary of 2,000 words.
8. Write a 5-8 page well-organized essay in German on a Germanic topic utilizing the vocabulary and grammar of this course.
9. Hold a 10-minute speech utilizing the structures and vocabulary learned in this course.

GER 212 - Second Year German II

1. Speak German with greater fluency and with increased confidence.
2. Understand spoken and written German with greater facility.
3. Read and analyze a literary text at the intermediate level of difficulty.
4. Write German with greater clarity, precision, style, and grammatical accuracy.
5. Learn to utilize a wider range of grammatical structures.
6. Gain an understanding of the geography, history, and literature of Germany and other German-speaking countries.
7. Increase their active vocabulary to 2,000 words and their passive vocabulary of 2,500 words.
8. Write a 5-8 page well-organized essay in German on a Germanic topic utilizing the vocabulary and grammar of this course.
9. Hold a 10-minute speech utilizing the structures and vocabulary learned in this course.

GER 232 - German Resistance to the Nazis and Hitler

1. Learn about German history from 1870-1933.
2. Concentrate on the history of German resistance during the Third Reich (1933-1945).
3. Discuss the historical background of such resistance.
4. Speak and write intelligently about he various social groups who engaged in the resistance (communists, social democrats, churches, conservatives, the Army, youth groups, and students).
5. View German resistance in a comparative perspective.
6. Apprehend the legacy and historiography of German resistance.

GLZR 111B - Glazier I

1. Demonstrate familiarity with the history of the trade.
2. Demonstrate familiarity with and application of trade related mathematics.
3. Demonstrate familiarity with and application of power tool safety.
4. Demonstrate familiarity with and application of glass fabrication.
5. Demonstrate familiarity with and application of the use of hand tools.
6. Demonstrate familiarity with and application of sealants.

GLZR 112B - Glazier II

1. Demonstrate competency in installing glass replacements.
2. Demonstrate competency in setting blocks.
3. Demonstrate competency in mirror mounting.
4. Demonstrate competency in safety rigging and hoisting.

GLZR 121B - Glazier III

1. Demonstrate familiarity with glazing codes.
2. Demonstrate familiarity with the application of sealants.
3. Demonstrate familiarity with reading shop drawings.
4. Demonstrate familiarity with the use of transits and leveling.

GLZR 122B - Glazier IV

1. Demonstrate proficiency in working with aluminum entrances.
2. Demonstrate proficiency in installing locks and hinges.
3. Demonstrate proficiency in installing security glazing, insulated and high performance glass.

GLZR 131B - Glazier V

1. Demonstrate a working knowledge of panic hardware.
2. Demonstrate a working knowledge of hoisting signals.
3. Demonstrate a working knowledge of swing stage.
4. Demonstrate a working knowledge of curtain wall, high-rise wall and pressure wall.

GLZR 132B - Glazier VI

1. Demonstrate competency in structural glazing.
2. Demonstrate competency in installing skylights.
3. Demonstrate competency in Installing spandrel systems.
4. Demonstrate competency in the use of leveling Instruments.
5. Demonstrate competency in working with brake metal.

GLZR 141B - Glazier VII

1. Demonstrate skill at sketching, drawing and reading of blueprints.
2. Demonstrate the ability to develop estimates of material and labor.
3. Demonstrate competency in installing and working on storefronts, revolving doors and seamless mullions.

GLZR 142B - Glazier VIII

1. Demonstrate proficiency in Shielded Metal Arc Welding (SMAW) by welding and cutting mild steel in flat, horizontal, vertical and overhead positions.

GLZR 152B - Lift and Swing Stage Safety

1. Choose the best combination of swing stage equipment for a specific job.
2. Use a swing stage safely and employ fall arresting equipment to prevent serious or fatal injuries.
3. Apply knowledge of swing stage operation to efficiently complete a job.
4. Demonstrate competency in the use of three different types of lift equipment: rough terrain forklift, scissor lift and boom lift.

GLZR 153B - Master Sealant

1. Recognize and apply sealant terminology.
2. Understand the factors that determine sealant selection.
3. Demonstrate familiarity and proficient use of the various forms of sealants.
4. Differentiate between the three classifications of sealants.
5. Describe the various sealant properties.
6. List the different types of sealants as well as their advantages and disadvantages.

GLZR 154B - Hoisting and Rigging

1. Demonstrate knowledge of the basic equipment involved In rigging and hoisting.
2. Use proper handling and storage procedures for rigging and hosting equipment.
3. Perform safety inspections on rigging and hosting equipment.
4. Demonstrate knowledge of basic knot, loop and hitch tying.
5. Practice rigging and hoisting safety rules and precautions.

GLZR 155B - Equipment Safety

1. Discuss the OSHA standards relevant to the topic found in CPR1926, as well as other pertinent industry standards.
2. Analyze and describe all safety standards relevant to scaffolds, swing stages, forklifts, scissor lifts and boom lifts.
3. Demonstrate familiarity with all types of scaffolds, swing stages, forklifts, scissor lifts and boom lifts commonly used in the construction industry.
4. Utilize proper knowledge, techniques and safety practices as related to the use of scaffolds, swing stages, forklifts, scissor lifts and boom lifts.

GLZR 170B - OSHA 10

1. Identify most recognized hazards in the construction field.
2. Describe the importance of OSHA regulations.
3. Demonstrate the ability to use OHSA manuals.
4. Explain the content of a Material Safety Data Sheet.
5. Receive their Department of Labor, 10-hour Construction Safety Card.

GLZR 211B - Drawings (Blueprints) for Glaziers

GLZR 240B - First Aid/CPR

1. Demonstrate appropriate First Aid procedures.
2. Demonstrate correct CPR procedures.

GLZR 270B - OSHA 30

1. Identify most recognized hazards in the construction field.
2. Describe the importance of personal protective equipment and fall protection.
3. Demonstrate the proper use of ladders and scaffolding.
4. Explain the health hazards associated with confined space.
5. Receive their Department of Labor, 30-hour Construction Safety Card.

GLO 101 - Introduction to Global Studies

1. Analyze contemporary global issues using appropriate terminology from a variety of appropriate disciplines.
2. Articulate differing value systems and their relevance to various approaches to analysis.
3. Articulate the interdependence of systems in a global economy.
4. Outline economic and cultural interrelationships relevant to global issues.
5. Evaluate the role and effectiveness of national and international institutions (both governmental and non-governmental) in addressing global issue.
6. Identify, collect and interpret relevant domestic and international data and report on it in support of a thesis and major points.
7. Demonstrate broad knowledge of global issues in general and in-depth knowledge of a particular global issue.
8. Demonstrate effective oral and written communication skills.

GLO 222 - Terrorism and Political Violence

1. Analyze the meaning of terrorism and explain how a terrorist differs from a soldier or a “freedom fighter”.
2. Contrast terrorism with other forms of political violence such as a coup d’état, genocide, riot, revolution, civil war, and guerilla war.
3. Outline and describe the general history of terrorism, and examine how it has evolved over time from the first century A.D. to the present.
4. Articulate and describe the basic differences between revolutionary, ideological, religious, and other motives.
5. Illustrate the historical, psychological, sociological, economic and political engines that motivate terrorists.
6. Examine why people join and become transformed by groups dedicated to terrorism.
7. Evaluate political, economic, psychological, sociological and political (e.g., diplomacy, sanctions, militarized conflict, etc.) strategies for fighting terror.

GLO 295 - Topical Issues In Global Studies

1. Competently articulate knowledge about a particular global issue or problem.
2. Explain the inter-connectedness of global events and problems.
3. Describe and explain how people the world over face many of the same problems despite their diverse values and religious or cultural traditions.
4. Describe and explain how people the world over face many of the same problems despite their diverse values and religious or cultural traditions.
5. Present, orally and in writing, logically and internally consistent arguments based on a multitude of perspectives regarding a contemporary global issue or event.
6. Describe the global social, economic, political, cultural and historical systems which are anchored in differing philosophical and religious traditions in order to help students appreciate the commonality of all human aspirations irrespective of geographic location.
7. Describe and explain how an understanding of the diversity of human cultures and traditions which represent their core values enables the graduates of the global studies program to succeed in our increasingly global society.
8. Identify, collect and interpret relevant domestic and international data and report on it in support of a thesis and major supporting points.

GLO 299 - Capstone in Global Studies

1. Competently articulate knowledge about particular global issues or problems.
2. Explain the inter-connectedness of global events and social problems.
3. Describe and explain how people the world over face many of the same problems despite their diverse values and religious or cultural traditions.
4. Present logically and internally consistent arguments based on a multitude of perspectives regarding a contemporary global issue or event.
5. Describe the global social, economic, political, cultural and historical systems which are anchored in differing philosophical and religious traditions in order to help students appreciate the commonality of all human aspirations irrespective of geographic location.
6. Describe and explain how an understanding of the diversity of human cultures and traditions which represent their core values enables the graduates of the global studies program to succeed in our increasingly global society.
7. Identify, collect and interpret relevant domestic and international data and report on it in support of a thesis and major supporting points.

GRC 101 - Introduction to Graphic Communications

1. Analyze design from a stylistic, cultural, ethical, and political perspective
2. Critique the context addressed by communication, including the physical, cognitive, and social factors that shape design decisions
3. Determine principles and theories of communication in service of reaching audiences
4. Evaluate the role of design in society

GRC 103 - Introduction to Computer Graphics

1. Define basic computing terms dealing with graphic software applications, hardware, memory, operating system interface, graphic formats, color modes and printing.
2. Operate a Macintosh or PC to perform basic computing procedures and to perform modifier key shortcuts for such actions.
3. Optimize a file so that the resultant file size and image compatibility with various software programs is appropriate for a given job.
4. Capture images with various types of digital devices.
5. Analyze a computer system in terms of memory, storage, and file size.
6. Manage multiple files for a project and prepare them for final production and preparation for export for print or web.
7. Create raster and vector artwork using industry-standard applications (e.g. Adobe Illustrator and Adobe Photoshop); convert from one graphic type (bitmapped image, vector object, bitmapped object) to another, import and export graphics; select, combine, transform, layer, group, delete, lock, color, and otherwise edit all types of graphics.
8. Prepare files for outputting using basic computer graphics terminology and concepts.

GRC 104 - Layout and Typography

1. Categorize typography anatomy and classifications.
2. Create thumbnails and sketches that represent specified typography and design elements.
3. Scrutinize work based on design and typographic principles.
4. Illustrate effective use of grids and a hierarchy of information through typography and design treatments.
5. Design custom typography with a vector graphics editor and implement it using a page layout program that specifies formatting.
6. Compose type using a page layout program by controlling all character and paragraph formatting, including control over kerning and tracking, tabs and indents, leading.
7. Implement a font utility to organize and load fonts.
8. Create proportioning thumbnails, roughs, and comprehensive layouts.

GRC 107 - Introduction to Visual Design

1. Assess a design and it’s adherence to fundamental principles.
2. Analyze design principles in work usable for portfolios and job applications.
3. Integrate software in the design process for completion of projects.
4. Assess historical backgrounds, movements and philosophies as applied to graphic design.
5. Integrate fundamental principles of design to projects and exercises.

GRC 110 - Drawing and Illustration

1. Summarize vocabulary unique to the field of design.
2. Produce electronic illustrations of sketched elements.
3. Develop graphical reductions.
4. Produce a sketchbook of design ideas.
5. Create analog assets for design projects.
6. Incorporate self-generated art with computer software.

GRC 119 - Digital Media

1. Summarize the basic terminology and concepts related to multimedia, animation and web development.
2. Interpret digital copyright in terms of their various distribution options.
3. Edit audio and video editing for publication to the Web.
4. Examine the multimedia production process.
5. Develop a storyboard toward the production of motion graphics.
6. Produce motion graphics for industry specific applications.

GRC 140 - Print Production with InDesign

1. Prepare files for print in accordance with printer specifications and industry practices.
2. Develop printed pieces and layouts with industry-standard software that adhere to proper design practice.
3. Compare different printing processes.
4. Combine software programs for creation of print-ready designs.