Course Descriptions

BCT 150 - Plumbing

• Types of pipes, fittings and valves
• Sizing and layout of drainage, waste and vent (DWV) systems
• Sizing and layout of water distribution systems

• Safety Glasses

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Describe common types of pipe and tubing used in residential plumbing.
2. Describe types of fitting and valves used in copper piping.
3. Properly measure, cut, thread and connect steel piping.
4. Explain the importance of the different segments of a DWV system.
5. Properly install a complete DWV system.
6. Compare and contrast the advantages and disadvantages of different pipe layouts (trunk and branch, remote manifold and home-run systems).
7. Properly install a complete water distribution system.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

BUS 110 - Entrepreneurship

• Competitive business model
• Writing a business plan
• Forms of ownership
• Franchising
• Marketing
• Pricing
• Financial plans
• Financing
• Layout
• Staffing
• Legal issues

• Computer with Internet access
• Word processing software (must be able to save Word format)
• Anti-virus software

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Summarize the foundations of Entrepreneurship.
2. Distinguish the strategic management process.
3. Evaluate the sections of a successful business plan.
4. Compare financial reports utilized in the operations of a small business.
5. Evaluate important decisions associated with the marketing plan.
6. Summarize the ethical, legal, and regulatory environment.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

BUS 121 - Business Law I

• History and current legal process of the American Justice System.
• Torts, which torts affect businesses, and different types of remedies available.
• Elements needed to form a contract. 
• Breach of contract and the types of remedies available.
• Basics of the criminal justice system.
• Laws that protect consumers’ rights.
• Overview of employment law.
• Different forms of business structures.

• This is a custom textbook made just for SCC BUS 121. Please purchase in The Book Inn to insure you receive the proper materials.
• Online component access code sold with textbook in The Book Inn.
• Student should have access to a computer with Microsoft Office (Word) and Internet.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Evaluate the history and current legal process used in the American Justice System.
2. Demonstrate an understanding of torts, which torts effect businesses, and the different types of relief.
3. Evaluate the elements of a contract.
4. Demonstrate an understanding of breach of contract and the types of remedies available.
5. Demonstrate an understanding of the basics of the criminal justice system.
6. Evaluate the laws in place to protect consumers’ rights.
7. Evaluate the dimensions of employer-employee relations including the agency relationship, federal and state laws, and the requirements of what an employer must provide their employees.
8. Demonstrate an understanding of the different forms of business structures.
9. Complete a semester long project addressing legal issues associated with starting a business.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

BUS 130 - Business Communications

• The writing process.
• Composing business messages.
• Revising business messages. 
• Proofreading versus editing.
• Business documents.
• Grammar, spelling, and sentence structure.
• Direct and indirect writing styles.

• Computer with Internet access.
• Word processing software (must be able to save Word format).
• Anti-virus software.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Demonstrate the writing process.
2. Communicate with business staff and clients.
3. Report workplace data.
4. Demonstrate professionalism, teamwork, meeting and speaking skills.
5. Research primary and secondary data.
6. Plan and develop a business presentation.
7. Design an impressive multimedia presentation.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

BUS 152 - Service Culture Development

• Service culture strategies.
• Customer Relationship Management (CRM).
• Customer retention techniques.
• Interpersonal skills with customers face-to-face.
• Interpersonal skills with customers over the phone and other technology media.
• Communication skills including customer-focused listening.

• One USB/jump disk or sky drive onto which all typed assignments will be saved.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Define service culture.
2. Recognize key difference between internal and external customers.
3. Apply problem solving techniques to provide quality customer service.
4. Identify customer service retention tools.
5. Appraise the level of customer service received at various estabishments and recommend suggestions for improvement.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

BUS 180 - Social Media in Business

• History of social media.
• Social media platforms.
• Technology associated with social media.
• Customer interactions with social media.
• Benefits and risks using social media in business.

• Computer with Internet access.
• Word processing software (must be able to save in Word format).
• Anti-virus software.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Understand the ways in which business and non-profits use social media to engage customers.
2. Understand the foundational vocabulary and terminology of social media and social media analytics as well as the technologies involved in order to effectively communicate tactics, strategies and decisions related to social media.
3. Comprehend the changes to processes in a new economy that features ineractive technology that allows for engaging customers in dramatically different ways from the past.
4. Appreciate the strategic implications, including risks and ethical implications, of social media highlighting its “real time” aspect along with the speed and highly reproducible nature of such communication.
5. Critically evaluate a wide variety of commonly used social media and digital tools in order to assess their effectiveness as well as potential risks, limitations, and short-comings.
6. Analyze social media’s usefulness for business as a vehicle for facilitating customer communication and interactions.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

BUS 220 - Business Ethics

• Organizational perspective of business ethics
• Social responsibility
• Individual moral philosophies versus corporate culture
• Stakeholders’ role in business ethics
• Basic values of honesty, fairness, and integrity
• Common internal corporate ethical issues
• Benefits/limitations of an ethics audit
• Legislation concerning ethics in business
• Ethics compliance programs
• Global ethical issues

• Online component access code (see instructor for details)

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Explain concepts of business ethics from an organizational perspective.
2. Analyze common internal corporate ethical issues.
3. Describe various legislation concerning ethics in business.
4. Articulate stakeholders’ roles in a company’s ethics.
5. Analyze the voluntary and mandated boundaries of ethical conduct.
6. Outline the process for developing an ethics compliance program.
7. Examine various global ethical issues.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

BUS 268 - Special Projects in Business

• Planning, organizing, leading, and controlling skills
• Target market
• Business plans
• Financing a start-up
• Ownership
• Owner’s responsibilities of a start-up
• Pricing
• Promotions and marketing
• Financial and budgeting reports
• Hiring employees
• Legal and tax issues

• Computer with Internet access
• Word processing software (must be able to save Word format)
• Anti-virus software.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Demonstrate basic planning, organizing, leading, and controlling skills.
2. Demonstrate a knowledge of human resource skills.
3. Contrast legal and ethical issues.
4. Summarize tax and licenses needed for a start-up.
5. Apply routine accounting applications.
6. Apply basic financial planning and budgeting skills.
7. Create a business plan.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

BUS 275 - Business Internship

• Social Media, web design
• Financing, banker
• Business Plan Presentation with a banker
• SCC Incubator
• Chamber of Commerce
• Small Business Ownership (challenges/opportunities/networking)
• Insurance for a small business
• Real Estate (sources/rent vs. buy)
• Employee Benefits for small business employees
• Franchising

• Computer with Internet access
• Word processing software (must be able to save Word format
• Anti-virus software.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Differentiate between Social Media and Web Design.
2. Distinguish the financing, insurance, real estate management processes.
3. Summarize the options available with the SCC Incubator and the Chamber of Commerce.
4. Evaluate the option of Franchising.
5. Evaluate important employee benefits for a small business.
6. Assess the opportunities presented with small business entrepreneurship.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CHM 100 - Introductory Chemistry

• The chemical world
• Measurement and problem solving
• Matter, energy, atoms, and elements
• Molecules, compounds, and chemical reactions
• Chemical composition and quantity
• Electrons in atoms and the periodic table
• Chemical bonding
• Gases, liquids, solids, and intermolecular forces
• Solutions, acids and bases
• Organic Chemistry

• Homework folder
• Safety glasses (OSHA approved)
• Scientific calculator
• A lab jacket may be useful.

1. Demonstrate the use of science and technology.
2. Illustrate the mathematical aspects of chemistry.
3. Describe and explain the modern atomic theory and periodic table.
4. Describe the electronic structure of and the bonding between atoms.
5. Differentiate between the types of chemical reactions and intermolecular forces.
6. Differentiate between acids and bases.
7. Describe and identify organic compounds.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CHM 105 - General, Organic and Biochemistry

• The units and numbers of measurements
• Unit conversion
• The structure of the atom
• The periodic table
• Study of structure and properties of ionic compounds
• Physical states of matter
• Properties and concentration of solutions
• Energy, rate and equilibrium studies of physical and chemical reactions
• Acids, bases and buffers
• Structure, properties and IUPAC names of organic compounds
• Structure and functions of biological molecules

• A scientific calculator (no cell phone calculator)
• Safety goggles for the laboratory
• Solutions manual (optional).

1. Successfully complete any unit conversion required in general chemistry using equalities and the mathematical truth that any number can be multiplied by one (1).
2. Utilize the periodic table to predict the relative sizes of atoms and strength of ionization energy, electron affinity and electronegativity.
3. Explain the factors affecting the rate of a chemical reaction.
4. Write the IUPAC names and draw the condensed structures of the organic families found in biological molecules.
5. Describe the structural formula and functions of biological macromolecules like carbohydrates, proteins, lipids and nucleic acids.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CHM 110 - College Chemistry I

• Classification of matter
• The units and numbers of measurement
• Unit conversion
• Properties of elements including atoms, electrons and nuclei
• Radioactive properties of atoms, nuclear reactions
• Naming of binary compounds and acids
• Calculate molar masses, yield and percent yield of a chemical reaction
• Study of types of reactions
• Periodicity and structure of an atom
• Study of ionic bond and main group chemistry
• Study of covalent bonds and molecular structure
• Properties and behavior of gases

• A scientific calculator (no cell phone calculator)
• Safety goggles for the laboratory
• Solutions manual (optional) for McMurry & Fay’s Chemistry
• All lecture notes will be posted on the Science Department Website.
• Any additional resources (handouts) will be provided to the Student by the Instructor.

1. Explain the significance of the representative group numbers and period numbers.
2. Utilize the periodic table to predict the trends of atomic size, ionization energy, electron affinity and electronegativity.
3. Describe the four fundamental differences between a chemical reaction and a nuclear reaction.
4. Successfully complete any unit conversion required in general chemistry using equalities and the mathematical truth that any number can be multiplied by one (1).
5. Perform stoichiometric analysis using properly balanced chemical equations.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CHM 111 - College Chemistry II

• Principles of Thermochemistry
• Study of enthalpy, entropy and free energy changes of physical and chemical reactions
• Solutions and their properties
• Calculations involving units of concentration and colligative properties
• Study of chemical kinetics and calculation of reaction rates
• Study of chemical equilibria and calculation of equilibrium concentrations and equilibrium constant
• Study of Le-Chatlier’s principle
• Description and application of aqueous equilibria
• Principles of electrochemistry and calculation of standard reduction potentials
• Structure, properties and IUPAC names of organic compounds

• A scientific calculator (no cell phone calculator)
• Safety goggles for the laboratory
• Solutions manual (optional) for McMurry & Fay’s Chemistry
• All lecture notes will be posted on the Science Department Website.
• Any additional resources (handouts) will be provided to the Student by the Instructor.

1. Apply the Hess’s law of summation to determine the enthalpy, entropy, or free energy of a chemical reaction using either bond dissociation energy table or table of standard molar energy of formation.
2. Perform calorimetry calculations using appropriate thermodynamic principle.
3. Determine the components of a rate law of a chemical reaction given the appropriate experimental data.
4. Describe the integrated rate law for a zero, first and second order reactions.
5. Apply the rate law to determine the rate constant and half-life of the reactions.
6. Write IUPAC systematic names for organic compounds.
7. Draw the condensed structures for molecules in each of the organic functional group families.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CHM 211 - Organic Chemistry I

• Nomenclature, structures, and properties of hydrocarbons, alkyl halides, and simple oxygen functional groups.
• Drawing methods for organic molecules and organic reactions.
• Stereochemistry of geometric and stereoisomers.
• Types of organic reactions and associated mechanisms
• Apply microscale lab techniques to extraction, melting point determination, mixed melting points, isolation, crystallization, and organic reactions.
• Apply microscale lab techniques to reactivity study and multi-step organic synthesis.

• Calculator
• Safety goggles for the laboratory
• Solutions manual (optional)

1. Differentiate between acid/base theories with emphasis on application of Lewis Theory on organic chemical reactions.
2. Describe IUPAC systematic naming for hydrocarbons, alcohols, ethers, epoxides, thiols, and amines.
3. Compare and contrast the structure and physical properties of hydrocarbons, alcohols, ethers, epoxides, thiols, and amines.
4. Demonstrate the use of substitution, addition, and elimination reaction mechanisms to predict the products and their ratios for organic chemical reactions.
5. Describe the importance of isomersfor organic compounds especially stereoisomers.
6. Demosntrate the effect of delocalization of electrons and resonance hybridization for unsaturated hydrocarbon reactivity.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CHM 212 - Organic Chemistry II

• Nomenclature, structure, and physical properties of carboxylic acids, their derivatives, amines, and aromatic compounds.
• Application and interpretation of IR, NMR, and MS spectroscopy.
• Organometallic, alpha-substitution, and carbonyl-associated reactions and their mechanisms
• Applying microscale lab techniques to chromatography, aldol condensation, and other chemical reactrions.
• Applying microscale lab techniques to reactivity study and multi-step organic synthesis.

• Calculator
• Safety goggles for the laboratory
• Solutions manual (optional)

1. Determine the structural components or organic molecules using spectroscopic techniques.
2. Describe names, structures, and properties of alcohols, ethers, aldehydes, and ketones.
3. Describe names, structures, and properties of carboxylic acids and carboxylic acid derivatives.
4. Summarize chemical reactions of carbonyl compounds.
5. Describe names, structures, and properties of aliphatic amines, arylamines, and phenols.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

COL 101 - College Orientation

• Academic Advising
• Campus Resources
• Career Exploration
• Time Management
• Financial Literacy
• Study Skills

• Notebook
• Pens
• Pencils
• Highlighters
• SCC Handbook

1. Interpret information to make choices about course schedules.
2. Demonstrate the use of SCC Website and electronic resources.
3. Evaluate online information for its validity using library resources or the internet.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

COL 103 - College Skills

• Campus Resources
• Time Management
• Goal Setting
• Emotional Intelligence
• Academic Advising
• Critical Thinking
• Writing Skills
• Reading Skills
• Study Skills
• Note-Taking Skills
• Test-Taking Strategies
• Information Literacy
• Diversity
• Learning Styles
• Career Exploration
• Public Speaking
• Financial Literacy

• Notebook
• Paper
• Pens
• Highlighters

1. Construct an e-mail with a college e-mail account using proper grammar.
2. Analyze information to make choices about course schedules.
3. Evaluate online information for its validity using library resources or the internet.
4. Complete a project on career choice using career research assignments from the course.
5. Identify SCC campus resources using SCC Website.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CGC 101 - Introduction to Graphic Techniques

• Industry occupations and responsibilities
• Measuring in inches and points
• Typography
• Design principles
• Color theory
• Design process
• Basic layout skills

• 1 USB jump drive

1. Explain the roles, processes, occupations, responsibilities, and safety in the printing industry.
2. Produce a digital mechanical to include measurements and typography.
3. Describe the basic components, principles, and laws of art and copy preparation.
4. Construct digital mechanicals for one-color, spot-color, and process color print jobs.
5. Demonstrate how to preflight and output digital files necessary for graphic reproduction.
6. Identify basic pre-press equipment, tools and supplies.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CGC 110 - Electronic Publishing

• Type composition
• Type measurement in inches and points
• Design principles
• Color theory
• Electronic desktop publishing using Adobe InDesign
• Layout production

• 1 USB jump drive

1. Explain the basic principles and methods of type composition.
2. Compose text copy.
3. Produce a digital mechanical to include measurements and typography.
4. Describe the basic components, principles, and laws of digital copy preparation.
5. Construct one-color, spot-color, and process color print jobs.
6. Construct graphic design layouts using Adobe InDesign layout software.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CGC 115 - Digital Photography

• Camera comparisons
• Image composition
• Correct exposure
• Image organization
• File formats
• Image adjustments
• Shooting modes
• Theme shooting

• 1 USB jump drive
• Access to course’s D2L online component.

1. Differentiate types of digital cameras.
2. Evaluate camera manuals and memory cards.
3. Practice composition techniques.
4. Manipulate storage media and images.
5. Identify customized camera settings.
6. Recognize exposure issues and file formats.
7. Output digital images to various printing sources.
8. Identify Adobe Photoshop software tools and applications.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 101 - Introduction to Computers

• The history of the PC
• Differences among laptop, tablet, desktop, and server computers
• General categories of software programs and applications
• How operating system software interacts with applications and hardware
• Digital security risks and cybercriminals
• Types of Internet and network attacks (malware, botnets and denial of service attacks)
• Preventing unauthorized computer access and use
• Network Basics
• Getting started and working with Windows 8
• File Management
• Cloud Computing and File Sharing
• Word, Excel, Access, PowerPoint, OneNote
• Using Email in a professional setting

• Computer with Internet Access, Google Chrome browser, and anti-virus software. 

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Demonstrate knowledge of basic computer concepts.
2. Demonstrate basic features and uses of the Windows operating system.
3. Create common business documents utilizing current Microsoft Office applications.
4. Create and communicate information utilizing electronic collaboration tools.
5. Evaluate and apply current technology to protect digital information.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 118 - Professional Practices in Information Technology

• Leadership and Team Building
• Research Job Careers
• Create a cover letter and resume
• Participate in a Mock Interview

• Computer with Internet Access, Google Chrome browser, and anti-virus software. 

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Develop leadership skills through teamwork.
2. Identify Careers in Information Technology.
3. Describe the tools necessary for an IT Career.
4. Give examples of professionalism.
5. Practice interview skills in a mock-interview scenario.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 168 - Programming Logic and Design

• Using Flowchart techniques to learn logic
• Learning how to design a program
• Step by step programming techniques
• Design and developing simple programs
• Design and developing complex programs

• USB Flash Drive (min. capacity 8 Gb.)

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Describe computer programming and logic.
2. Develop a flowchart and pseudocode for a simple program.
3. Design and create complex program with calculations.
4. Design and develop a program to apply decision making with multiple conditions.
5. Design and develop a program using string manipulation.
6. Develop a program using sequential files.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 180 - Shell Scripting

• Phyton programming basics
• Functions used in scripting languages
• Automating tasks with scripts

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Explain the purpose and the use of the Python, PowerShell and Bash.
2. Develop scripts to perform routine tasks.
3. Incorporate functions into scripts. 
4. Input information from files and output results to files. 
5. Test scripts for functionality and error handling. 

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 185 - Event-Driven Programming

• Syntax of the programming language
• Designing a form
• Coding a form to be functional
• Design and developing simple programs
• Design and developing complex programs

• USB Flash Drive (min. capacity 8 Gb.)

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Use Microsoft Visual Studio .NET for C# programming.
2. Declare variables using C# Syntax.
3. Create a C# project using decision making and Message boxes.
4. Validate end-user data entry.
5. Create a C# program with Menus and related functions.
6. Create a C# program with loops and arrays.
7. Design and develop programs to use files and databases.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 188 - Mobile App Development

• Learning how to work with Mac computers, iPad, on iOS
• Learning how to design a program
• Understanding the concept of the Objective-C language
• Designing and developing simple Apps
• Designing and developing complex Apps

• USB Flash Drive (min. capacity 8 Gb.)

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Demonstrate a practical knowledge of MAC, iPhone, IPad, and iOS.
2. Design and develop a simple App using only the Navigation Controllers and Tabs.
3. Declare variables and user language commands.
4. Design and develop simple Apps.
5. Design and develop complex Apps.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 202 - SQL Programming I

• Learning how to work with SQL-Server
• Building a Database and Creating Tables
• Writing simple and advanced queries
• Creating Advanced Queries and Enhancing Table Design

• USB Flash Drive (minimum capacity 8 GB)

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Illustrate components of SQL-Server.
2. Design and create databases and tables using queries.
3. Write SQL Statements.
4. Create simple and complex SELECT statements.
5. Use AGGREGATE functions in a query.
6. Design and create reports.
7. Create Stored Procedures and Triggers.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 206 - Advanced Event-Driven Programming

• MS. Visual Studio (.NET) structure
• Design a form
• Coding the form to be functional
• Designing and developing simple programs
• Designing and developing complex programs

• USB Flash Drive (min. capacity 8 Gb.)

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Develop a program to do simple calculations.
2. Develop a program using ifs and nested if conditions.
3. Develop a program using loops.
4. Develop a program using arrays.
5. Develop a web-based application.
6. Develop a program using databases.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 209 - Computer Systems Management

• Exploring various components of a computer system
• Building a personal computer system, configuring and upgrading hardware/software as needed
• Maintaining a personal computer system
• Installing and configuring an operating system
• Using Windows troubleshooting tools
• Similarities/differences in the Android vs. Apple

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Define and compare operating systems.
2. Install and maintain operating systems.
3. Set up a simple LAN able to share resources on a network.
4. Differentiate operating systems used on mobile devices.
5. Troubleshoot using system tools and diagnostic software.
6. Build a personal computer system.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 236 - Introduction to Java Programming

• Learn how to work with the Java platform
• Learn the syntax of the Java programming language
• Learning how to design a form
• Learning how to code the form to be functional
• Design and develop simple programs
• Design and develop complex programs

• USB Flash Drive (min. capacity 8 Gb.)

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Demonstrate the use of basic Java syntax.
2. Create Java objects, methods, and classes.
3. Incorporate input operations, output operations, selection, repetition, arrays, and strings into basic Java programs.
4. Create Java applets, multithreads, and animation.
5. Develop programs to access user files and databases.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 242 - Database

• Creating a Database
• Building a Database and Defining Tables
• Maintaining and Querying a Database
• Creating Forms and Reports
• Creating Advanced Queries and Enhancing Table Design
• Using Form Tools and Creating Custom Forms
• Creating Custom Reports
• Sharing, Integrating and Analyzing Data

• Computer with Internet Access, Google Chrome browser, and anti-virus software. 

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Design and create a database
2. Design and create tables
3. Design and create queries
4. Design and create forms
5. Design and create reports
6. Explain the role of the database management system (DBMS) in a database integrity.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 244 - Data Structures

• Crystal Reports
• Using Action
• Using Macros
• Using and Writing Visual Basic codes in the Database
• Database Security and Split
• Database Normalizations and Relationships

• USB Flash Drive (minimum capacity 8 GB)

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Use Crystal Reports program to create custom reports.
2. Use action queries and advanced table relationships.
3. Automate database tasks with Macros.
4. Write application codes in the database using Visual Basic.
5. Manage and secure the database.
6. Demonstrate competency in relational database and database design (normalization).
7. Design and create tables in a blank database.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 264 - Systems and Procedures

• Systems Analysis and Design
• Systems Development Life Cycle (SDLC)
• Designing an application system
• Economic feasibility and breakeven analysis
• Designing an application system

• USB Flash Drive (min. capacity 8 Gb.)

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Describe the system development environment and Systems Development Life Cycle.
2. Identify ways to manage the information systems projects.
3. Define system planning and selection.
4. Determine all the system requirements.
5. Describe structuring system requirements: Process modeling.
6. Describe structuring system requirements: Conceptual Data modeling (CDM).
7. Summarize selecting the best alternative design strategy.
8. Describe designing the human interface.
9. Describe systems implementation and operation.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 275 - Computer Technology Senior Project

• Web-Based Application
• None-web-Based Application
• Incorporate the Systems and Procedures steps to design an Application System
• Develop the Application System
• Databases using SQL or ACESS database
• End-User Communications
• Complete project Presentation

• USB Flash Drive (min. capacity 8 Gb.)

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Design and Develop a complete Web-Based Application
2. Design and Develop a complete None-web-Based Application
3. Apply all the steps used in the Systems and Procedures to Design the Application System
4. Apply all the steps in the programming to Develop the Application System
5. Design and Develop the related Database using SQL or ACESS database
6. Communicate with the End-User in a Professional manner
7. Present the project upon completion

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CPT 282 - Information Systems Security

• The challenges of securing information.
• Information security and basic cryptography.
• Ways to protect information
• Various security threats

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Define security threats.
2. Give examples of challenges encountered when securing information.
3. Examine ways to protect information.
4. Explain types of network vulnerabilities.
5. List types of organizational security policies.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

ACR 101 - Fundamentals of Refrigeration

• Introduction to Refrigeration
• Refrigeration Cycles/Diagrams
• Metering Devices, Condensers, Evaporators, Compressors
• Tooling and Equipment

• Clear Safety Glasses

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Describe the operation of the basic refrigeration cycle.
2. Explain the superheat requirements for the system.
3. Explain the subcooling requirements for the system.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

ACR 106 - Basic Electricity for HVAC/R

• Basic Electricity
• Electrical Components
• Electrical Circuits and Controls

• Clear Safety Glasses

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Test and check equipment for the proper voltage and amperage. 
2. Test equipment electrical fused disconnects, determining if the correct voltage requirements are present. 
3. Successfully rewire the components of a split air condition condenser. 
4. Check and safely replace a blown fuse. 

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

ACR 110 - Heating Fundamentals

• Introduction to Heating
• Heating: Servicing and Testing Equipment
• Forced Warm Air Systems
• Residential Control Systems _ Heating/Cooling

• Clear Safety Glasses

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Check and adjust inlet pressure of a gas valve.
2. Use electrical schematics.
3. Locate safety controls.
4. Explain electric heat.
5. Explain electrical sequencer.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

ACR 118 - Air Conditioning Fundamentals

• Matter and Heat Behavior
• Introduction to Air Conditioning
• Air-conditioning and relationship to human comfort conditions
• Psychrometrics

• Clear Safety Glasses

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Measure and record the properties of air.
2. Use a psycrometric chart and solve problems related to heating and air conditioning.
3. Use proper tools, record dry bulb, wet bulb, dewpoint temperature and humidity.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

ACR 120 - Basic Air Conditioning

• Residential Control Systems _ Heating/Cooling
• Service and Problem Analysis
• System Applications
• Air Conditioning Start-up, Checkout, and Operation

• Clear Safety Glasses

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Identify the relationship between temperature and pressure using the P/T chart.
2. Record system data for the mechanical system operation.
3. Check for proper refrigerant charge.
4. Reclaim refrigerant from equipment using manufactures information.
5. Draw a basic air conditioning system refrigerant circuit and label the components.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

ACR 130 - Domestic Refrigeration

• Introduction to Refrigeration
• Refrigeration: Servicing and Testing Equipment
• Mechanical System Problems
• Refrigerant Recovery, Recycling, and Reclamation Methods

• Clear Safety Glasses

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Measure pressures with the refrigeration gauge manifold.
2. Charge a system with an electronic charging scale.
3. Check and adjust superheat to manufacturers’ specifications.
4. Check and adjust subcooling to manufacturers’ specifications.
5. Install gauges and check pressure reading to determine correct operation of pressure of equipment.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

ACR 140 - Automatic Controls

• Electrical Testing Devices/Meters
• Electrical Components
• Electrical Circuits and Controls
• Electrical Troubleshooting

• Clear Safety Glasses

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Draw a wiring diagram for a basic air conditioner with either a line or low voltage control system.
2. Record electrical system data.
3. Convert a schematic diagram to a “ladder” diagram in a drawing.
4. Setup a residential heating and cooling thermostat for installation.
5. Assemble wiring circuits.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

ACR 175 - EPA 608 Certification

• Refrigerant Recovery, Recycling, and Reclamation Equipment
• Refrigerant Recovery, Recycling, and Reclamation Methods
• Refrigeration: Servicing and Testing Equipment
• Handling of Pressurized Fluids

• Clear Safety Glasses

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

ACR 210 - Heat Pumps

• Heat Pump Controls
• Metering Devices
• Heat Pump Start-up, Checkout, and Operation
• Heat Pump: Service and Problem Analysis

• Clear Safety Glasses

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Explain the operation and function of a reversing valve.
2. Select and install appropriate system thermostat.
3. Wire the control circuit of a heat pump system.
4. Rewire an HVACR unit using an electrical diagram: heat pump.
5. Test and evaluate the operation of the refrigeration cycle in cooling and heating modes.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

ACR 221 - Residential Load Calculations

• Heating Loads
• Cooling Loads
• Interpret structure design data

• Clear Safety Glasses

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Interpret structure design data.
2. Calculate total heating load.
3. Calculate total cooling load.
4. Collect building data.
5. Locate outside design conditions.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

ACR 224 - Codes and Ordinances

• Codes and Standards
• Description of codes
• State and Local Licensing Requirements

• Clear Safety Glasses

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Explain state and local licensing requirements.
2. Describe the reasons for codes.
3. Identify the codes and standards for the applicable area, locality, and state.
4. Compare piping materials.
5. Diagram shutoff valve location.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

ACR 240 - Advanced Automatic Controls

• Commercial Control Systems
• Central Station Systems
• Residential Control Systems _ Heating/Cooling

• Clear Safety Glasses

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CWE 114 - Cooperative Work Experience I

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 -59

1. Perform basic diagnosis on light truck rear anti-lock brake systems.
2. Perform four (4) wheel anti-lock brake system diagnosis and repair.
3. Perform basic diagnosis, adjustments, and repair of standard hydraulic brake systems.
4. Use automotive electrical measuring devices.
5. Test the operation of the components used in automotive electrical systems.
6. Use service literature to assist in testing and diagnosis.
7. Demonstrate safe work habits.
8. Demonstrate appropriate tool selection and usage.
9. Employ basic maintenance, vehicle pre-delivery, and service techniques

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CWE 123 - Cooperative Work Experience II

• The role of an administrative professional
• Office politics and interpersonal skills
• Self-assessment of professional goals
• Confidence in the workplace and personal abilities
• Gaining experience in administrative responsibilities

• Computer with Internet access
• Word processing software (must be able to save Word format)
• Anti-virus software

1. Perform general office duties independently as assigned by the preceptor/supervisor with minimal supervision.
2. Interpret policies and procedures.
3. Speak clearly and articulately using proper grammar and vocabulary.
4. Project a professional image in accordance with the assigned work environment.
5. Complete a 240 hour cooperative work experience in an approved administrative role.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CWE 124 - Cooperative Work Experience II

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 -59

1. Proper diagnosis of air refrigeration systems.
2. Demonstrate proper equipment usage to discharge, recycle, and recharge of refrigerant.
3. Properly connect test equipment and evaluate the readings.
4. Properly diagnose and repair suspension concerns.
5. Properly diagnosis and repair manual/power steering concerns.
6. Perform wheel alignment procedures.
7. Interpret alignment angles given while using alignment equipment.
8. Properly diagnose and repair electronic steering systems.
9. Properly diagnose and repair electronic suspension system.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CWE 131 - Cooperative Work Experience III

• The role of an administrative professional
• Office politics and interpersonal skills
• Self-assessment of professional goals
• Confidence in the workplace and personal abilities
• Gaining experience in administrative responsibilities.

• Computer with Internet access
• Word processing software (must be able to save Word format)
• Anti-virus software

1. Perform general office duties independently as assigned by the preceptor/supervisor with minimal supervision.
2. Interpret policies and procedures.
3. Speak clearly and articulately using proper grammar and vocabulary.
4. Project a professional image in accordance with the assigned work environment.
5. Complete an 80-hour cooperative work experience in an approved administrative role.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CWE 132 - Cooperative Work Experience III

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 -59

1. Retrieve data from test equipment and diagnose faults.
2. Discover the major systems related to engine performance.
3. Perform drive/half shaft and universal joint service.
4. Perform four-wheel drive service and adjustments
5. Perform Rear Axle Repairs.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CWE 134 - Cooperative Work Experience III

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CWE 214 - Cooperative Work Experience IV

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 -59

1. Demonstrate the proper procedure for internal combustion engine removal and installation.
2. Perform internal engine repairs.
3. Utilize compression testers and cylinder leakage tester to properly diagnose engine concerns.
4. Diagnose and repair cooling system concerns.
5. Solve the cause of component failure.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CWE 224 - Cooperative Work Experience V

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 -59

1. Perform test equipment setup, hookup, and test procedures for measuring solid state components.
2. Diagnose and repair faulty components using the symptom to system, system to component, component to cause diagnostic procedures.
3. Perform test equipment setup, hookup, and test procedures for OBDII computer system.
4. Diagnose and repair subsystem failures (hard fault), intermittent failure (continuous), and out of range failures.
5. Solve the cause of component failure.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CWE 232 - Cooperative Work Experience Vi

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 -59

1. Identify and correct Hydraulic and Mechanical Automatic Transmission concerns.
2. Perform Automatic Transmission Disassembly-Overhaul-Reassembly procedures.
3. Diagnose and repair Electronic Automatic Transmission concerns.
4. Understand the dangers of working with high-voltage components and other general safety considerations.
5. Use  the proper types of personal protective equipment required when working with hybrid electric vehicles.
6. Perform general maintenance procedures on hybrid and electric vehicles.
7. Diagnose and repair hybrid and electric vehicle systems.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CRJ 101 - Introduction to Criminal Justice

• Crime and Criminal Justice
• The Nature of Crime and Victimization
• Criminal Law: Substance and Procedure
• Police in Society: History and Organization
• The Police: Role and Function
• Issues in Policing: Professional, Social, Legal
• Courts, Prosecution, and the Defense
• Pretrial and Trial Procedures
• Punishment and Sentencing
• Community Sentences: Probation, Intermediate Sanctions, and Restorative Justice
• Corrections: History, Institutions, and Populations
• Prison Life: Living in and Leaving Prison
• Juvenile Justice in the Twenty First Century
• Crime and Justice in the New Millennium

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Describe the history of the criminal justice system.
2. List and explain the basic roles of the court system.
3. Describe the role of corrections and alternative sanctions.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CRJ 210 - The Juvenile and the Law

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Describe the history of the Juvenile Justic system.
2. List and explain the basic roles of the Juvenile court system.
3. Describe the role of Juvenile Corrections and alternative sanctions. 

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 101 - Principles of Food Production I

• Knife skills, hand tool and equipment operation, emphasizing proper safety techniques.
• Parts/components of a recipe.
• Standardized recipes
  • Procedure for writing a standardized recipe.
• Utensils, pots and pans and safe practices using stoves, mixers, ovens, etc.
• The sautéing process.
  • Preparing a variety of foods using the sauteed techniques.
  • Evaluating the quality of sautéed items.
• The processes of pan-frying and deep-frying.
  • Frying a variety of foods to their proper doneness.
  • Evaluating the quality of fried foods.
• The roasting and baking process.
  • Comparing and contrasting roasting to baking, smoke roasting and spit-roasting.
  • Roasting meats, poultry and to the correct doneness to develop the best flavor and texture in the finished dish.
  • Evaluating the quality of roasted items.
• The process of grilling and broiling.
  • Grilling and broiling foods to the proper doneness.
  • Evaluating the quality of grilled and broiled items.
• Simmering foods to the proper doneness.
  • Evaluating the quality of simmered foods.
• The boiling and steaming process.
  • Preparing boiled and steamed foods to the proper doneness.
  • Evaluating the quality of boiled and steamed items.
• Standard weights and measures for proper scaling and measurement techniques.
• Herbs, spices, oils, vinegar, condiments, marinades and rubs.
  • Evaluating the quality of herbs, spices, oils, vinegar, condiments, marinades and rubs.
• Performing basic fabrication tasks with meat, poultry, seafood and variety meats.
• Using the basic cooking methods to prepare meat, seafood, poultry, and variety meats to the proper doneness.
  • Evaluating the quality of prepared meats, seafood, poultry and variety meats.
• Stock and its uses.
  • Different types of stocks.
  • Basic ingredients needed for making stocks.
  • The functions of the ingredients.
  • The process of making stocks.
  • Preparing a variety of stocks.
  • Evaluating the quality of properly made stock.
• Sauces.
  • Evaluating the quality of a properly made sauce.
• Soup
  • Preparing a variety of soups
  • Evaluating the quality of a properly made soup.
• Fruits, vegetables, starches, legumes and grains.
  • Preparing a variety fruits, vegetables, starches, legumes and grains using the basic cooking methods.
  • Evaluating the quality of prepared fruits, vegetables, starches, legumes and grains.
• Salad dressings
  • Types of salad dressings.

• Preparing and evaluating the quality of a variety of salad dressings

Common salad greens. Preparing and dressing greens for a salad. Evaluating the quality of properly prepared and dressed green salad. Composed salads. Evaluating the quality of composed salads. Breakfast meats. Evaluating the quality of prepared breakfast meats. Preparation techniques used in egg cookery. Evaluating the quality of prepared eggs. Preparing a variety of breakfast batter products. Evaluating the quality of prepared breakfast batter products.

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Practice sanitation and food safety regulations in a kitchen.
2. Identify a variety of cooking ingredients. 
3. Prepare and evaluate foods using correct cooking methods and equipment. 
4. Develop chef skills used in a culinary setting. 

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 102 - Principles of Food Production II

• Calculate food costs and percentages to determine selling prices.
• Perform recipe yield conversions.
• Perform the process of recipe costing.
• Determine selling price of menu items.
• Define and describe the sautéing process.
• Prepare a variety of foods using the saute techniques.
• Evaluate the quality of sautéed items.
• Define and describe the processes of pan-frying and deep frying.
• Fry a variety of food products to their proper doneness.
• Evaluate the quality of fried foods .
• Compare and contrast roasting to baking, poleing, smoke-roasting and spit-roasting.
• Roast meats, poultry, and fish to the correct doneness to develop the best flavor and texture in the finished dish.
• Evaluate the quality of roasted items.
• Define and describe the process of grilling and broiling.
• Grill and broil foods to the proper doneness.
• Evaluate the quality of grilled and broiled items.
• Define and describe the processes of braising and stewing, noting the similarities and differences.
• Braise and stew foods to the proper doneness.
• Evaluate the quality of braised and stewed items.
• Define and describe the process of shallow-poaching.
• Prepare shallow-poached foods properly and produce a sauce that incorporates the cooking liquid.
• Evaluate the quality of shallow poached items.
• Define poaching and simmering and correctly identify the temperature range at which each occurs.
• Poach and simmer foods to the proper doneness.
• Evaluate the quality of poached and simmered foods.
• Perform basic fabrication tasks with meat, poultry, seafood and variety meats.
• Using the basic cooking methods, prepare meat, seafood, poultry and variety meats to the proper doneness.
• Evaluate the quality of prepared meats, seafood, poultry, and variety meats.
• Identify and prepare the grand sauces.
• Prepare a variety of non-grand/classical sauces.
• List the basic ingredients needed for making grand and non-grand sauces.
• Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures.
• Define and describe hors d’ oeuvre, appetizers, and canapes.
• Explain the importance of presentation and garnishing for hors d’ oeuvre, appetizers, and canapes.
• Prepare a variety of hors d’ oeuvre, appetizers, canapes and basic garnishes.
• Evaluate the quality of hors d’ oeuvre, appetizers and canapes.
• Define aspic gelee and describe its functions. Demonstrate fundamental skills in the preparation and uses of aspic.
• Evaluate the quality of aspic gelee and items coated with it.
• Define and describe forcemeat and its various forms including pate, terrine, galantine, mousseline and sausage.
• Prepare and present a variety of forcemeat products.
• Demonstrate food presentation techniques using a variety of plates, platters and trays.
• Evaluate the quality of prepared plates platters and trays.
• Produce decorative centerpieces.
• Define and describe various methods in which food is preserved.
• Prepare foods for preservation and prepare preserved foods.
• Evaluate the quality of preserved foods.
• Define and describe a variety of cheese categories.
• Discuss how various cheeses are made and their uses.
• Use cheese as an ingredient in recipes.

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Practice sanitation and food safety regulations in a kitchen. 
2. Classify a variety of stocks, soups and sauces. 
3. Fabricate a variety of meat, poultry and seafood items. 
4. Prepare and evaluate foods using different cooking methods. 

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 103 - Nutrition

• USDA My Pyramid principles and food groups.
• The nutrient contributions of each food group.
• Nine areas where dietary guidelines make recommendations.
• Developing and evaluating recipes and menus using dietary guideline recommendations, food guides and food labels.
• Characteristics, functions and best sources of each of the major nutrients.
• Primary characteristics, functions and sources of vitamins, water and minerals.
• Process of human digestions.
• Determining energy needs based upon basal metabolic rate and exercise expenditure.
• Cooking techniques, storage principles and portion sizes for maximum retention of nutrients and effective weight management.
• Exchange groups.
• Common food allergies and determine appropriate substitutions. (i.e. Gluten, sugar lactose free)
• Contemporary nutritional issues (i.e. vegetarianism, heart, healthy menus and religious dietary laws).
• Emerging technologies (computerization) for nutrient analysis (i.e. Internet, recipe analysis software).
• Marketing of healthy menu options.
• Weight management and exercise and nutrition over the life cycle.

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Identify the USDA My Pyramid principles.
2. Develop and evaluate recipes and menus using dietary guidelines, recommendations, food guides, labels and technology.
3. Identify common food allergens, altering menus to accommodate them.
4. Identify emerging trends in nutrition.
5. Develop a nutritional marketing plan. 

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 104 - Introduction to Culinary Arts

• Hospitality and the philosophy of the hospitality industry
• Growth and development of the hospitality and tourism industry
• Various cuisines and contributions of leading culinarians
• Professional organizations within the field
• Organization, structure and functional areas in various hospitality organizations
• Roles of the FDA, USDA, OSHA, State Fire Marshal, and DHEC
• Career opportunities through participation in field trips and guest speakers in class
• Industry trends as they relate to career opportunities and the future of the industry
• Industry trade periodicals
• Professional ethics practiced in the industry
• Career paths within the food service industry and steps to pursue them
• Process of management through effective communication skills
• Leadership styles and when each is most appropriate
• Supervisor’s role in decision-making, problem solving and delegation of duties
• Role of job descriptions and specifications
• Mock interviews, resumes, job applications and cover letters
• Training methods
• Necessity of change and ways of implementing change with the least employee resistance
• Methods of conflict resolution and grievance procedures (union/non-union)
• Motivational techniques/problems.
• Procedures for attitudinal changes
• Dealing with stress in the workplace
• Time management and other organizational management techniques
• Material Safety Data Sheets (MSDS) and requirements in handling hazardous materials.
• Right-to-know laws
• Common causes of typical accidents and injuries in the foodservice industry
• Outlining a safety management program
• Appropriate emergency policies for kitchen and dining room injuries
• Appropriate types and use of fire extinguishers used in the foodservice area
• Laws and rules of the regulatory agencies governing sanitation and safety in foodservice operations
• Utensils, pots and pans,
• Safe practices using stoves, mixers, ovens, etc.
• Basic cooking methods
• Preparing meat, seafood, poultry, and variety meats to the proper doneness
• Evaluating the quality of prepared meats, seafood, poultry, and variety meats
• Preparing a variety of fruits, vegetables, starches, legumes and grains using the basic cooking methods

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Outline the specific job opportunities within the food service industry.
2. Define various kitchen positions in retail and institutional facilities.
3. Describe common career progression.
4. Identify supportive and connected industries, and potential related career paths (i.e. food broker or DHEC inspector).
5. List a variety of related professional organizations.
6. Outline the pertinent regulatory agencies and their roles.
7. Compile an updated resume.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 115 - Quantity Food Preparation

• Sanitation rules set forth in DHEC guidelines
• Planning a variety of menus for differing styles of buffets
• Food placement for flow of service
• Costing out buffets for cost per person
• Prep work for prior to buffets
• Different styles of buffets and their correct use
• Flow of food through the prep and service to maintain correct and safe temperatures
• Flow of service between the front and back of the house
• Different ethnic ingredients, methods of cooking and equipment.
• Different ethnic cultures and its effect on the cuisine.

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Develop a menu for a buffet.
2. Cost out a buffet menu including a price per person.
3. Run the flow of service between front and back of house during buffet.
4. Produce foods for a buffet from different cultures.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 129 - Storeroom and Purchasing

• Recipe yield conversions
• Calculate food costs and percentages to determine selling prices
• Perform the process of recipe costing
• Determine selling price of menu items
• List basic menu planning principles
• Apply principles of nutrition to menu development
• Discuss menu Planning resource (Internet, Professional and Vendors)
• Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetables
• Valuate received goods to determine conformity with user specifications
• Receive and store fresh, frozen, refrigerated and staple goods. Describe the importance of receiving and inspecting product as it enters the facility
• Conduct yield and quality tests on items such as canned, fresh, frozen and prepared products
• Explain the procedures for rotation of stock and for costing and evaluating, including FIFO and LIFO
• Define and describe par stock
• Describe proper procedures of issuing product according to requisition
• Describe current computerized systems for purchasing and inventory control

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Establish quality and quantity requirements for ordering products. 
2. Identify the steps in evaluating and selecting a vendor. 
3. Explain the procedures of receiving and storing of products. 
4. Describe spricing strategies with vendors.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 135 - Introduction to Dining Room Service

• General rules of table settings and service.
• American, English, French and Russian Service.
• Service methods such as banquets, buffets and catering and a la carte.
• Functions of dining service personnel.
• Training procedures for dining room staff.
• Procedures for processing guest checks.
• Guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
• Inter-relationships and work flow between dining room and kitchen operations.
• Sales techniques for service personnel including menu knowledge and suggestive selling.

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Set and serve a table using different cultural techniques.
2. Describe the different functions and training of all service personnel.
3. Set up a dining room to facilitate a natural flow and communication between the front and back of the house.
4. Practice different styles of sales techniques.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 145 - Dining Room Operations

• Demonstrate the general rules of table settings and service for different cuisines.
• Demonstrate table side cooking techniques.
• Discuss procedures for processing guest checks, maintaining a server bank and checking out procedures for the end of a shift
• Practice managerial skills needed for the front of the house.
• Demonstrate inter-relationships and work flow between dining room and kitchen operations by serving and assisting the A La Carte class with service.
• Demonstrate sales techniques for service personnel including menu knowledge and suggestive selling.

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Set and serve a table using different cultural techniques.
2. Maintain a server bank and execute proper check out procedures.
3. Prepare and execute table side cooking.
4. Manage front of the house staff and flow from front of the house with back of the house during service.
5. Execute different styles of sales techniques.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 155 - Sanitation

• Microorganisms related to food spoilage and food-borne illnesses
• Symptoms common to food-borne illnesses
• Fundamentals of good personal hygiene.
• Good personal hygiene and health habits in a laboratory setting.
• Acceptable procedures when preparing potentially hazardous foods, including time/temperature principles.
• Major causes of food spoilage and spoilage indicators
• The flow of food through an establishment and list the various ways contamination may be prevented along the pathway.
• Proper receiving and storage of both raw and prepared foods.
• Sanitary and safety design and construction features of food production equipment and facilities. (i.e.  NSF, UL, OSHA, ADA, etc.)
• Cleaners and sanitizers
• HACCP Principles and the critical control points during all food handling processes as a method for minimizing the risk of food-borne illness.
• Material Safety Data Sheets (MSDS)
• Developing a cleaning and sanitizing schedule and procedures for equipment and facilities.
• Proper methods of waste disposal and recycling.
• Insects, rodents and pest control eradication.
• Sanitation self-inspection
• Common causes of typical accidents and injuries in the foodservice industry
• Emergency policies for kitchen and dining room injuries.
• Appropriate types and use of fire extinguishers used in the foodservice area.
• Laws and rules of the regulatory agencies governing sanitation and safety in forrdservice operations.
• Food bio-terrorism laws and RFID technology

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Identify food borne illnesses and their symptoms.
2. Explain the importance and procedures to follow for personal hygiene.
3. Identify the steps in a HACCP plan. 
4. Identify the cleaner, its proper use and storage.
5. Acquire and identify the information on a SDS form.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 178 - Farm to Plate

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 216 - International Cuisine

• Sanitation rules set forth in DHEC guidelines.
• Planning a variety of menus for differing styles of buffets.
• Food placement for flow of service.
• Costing out buffets for cost per person.
• Prep work for prior to buffets. 
• Differing styles of beffets and their correct use.
• Flow of food through the prep and service to maintain correct and safe temperatures.
• Flow of service between the front and back of the house.
• Different ethnic ingredients, methods of cooking and equipment.
• Different ethnic cultures and its effect on the cuisine.

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Develop a menu for a buffet.
2. Cost out a buffet menu including a price per person.
3. Run the flow of service between front and back of house during buffet.
4. Produce foods for a buffet from different cultures.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 220 - Introduction to Garde Manger

• Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures.
• Define and describe hors d’oeuvre, appetizers and canapes.
• Explain the importance of presentation and garnishing for hors d’oeuvre, appetizers, and canapes.
• Prepare a variety of hors d’oeuvre, appetizers, canapes and basic garnishes.
• Evaluate the quality of hors d’oeuvre, appetizers, and canapes.
• Define aspic gelee and describe its functions. Demonstrate fundamental skills in the prepareation of uses of aspic.
• Evaluate the quality of aspic gelee and items coated with it.
• Define and describe forcemeat and its various forms including pate, terrine, galantine, mousseline, and sausage.
• Prepare and present a variety of forcemeat products.
• Evaluate the quality of forcemeat products.
• Demonstrate food presentation techniqus using a variety of plates, platters and trays.
• Evaluate the quality of prepared plates, platters and trays.
• Produce decorative centerpieces (i.e. fruit, vegetable carvings, salt dough, tallow and ice carvings).
• Define and describe various methods in which food is preserved (i.e. brining, salting, curing, and smoking).
• Prepare foods for preservation and prepare preserved foods. 
• Evaluate the quality of preserved foods.
• Define and describe a variety of cheese categories.
• Discuss how various cheeses are made and their uses.
• Use cheese as an ingredient in receipes.
• Taste various cheeses and evaluate their quality. 

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 235 - Menu Planning

• Evaluate the relationship of beverages to food
• Calculate food costs and percentages to determine selling prices
• Perform the process of recipe costing
• Calculate food costs and percentages to determine selling prices
• Perform the process of recipe costing
• Determine selling price of menu items
• List basic menu planning principles

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Identify the characteristics of an effective marketing plan.
2. Identify demographic factors used to define the target market.
3. Explain the differences between commercial and non-commercial foodservice operations.
4. Identify the key components in a business plan.
5. Explain the differences between sales promotions publicity and public relations in the marketing effort.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 236 - Restaurant Capstone

• Opportunity to develop an individual menu
• Develop a restaurant theme based on the individual menu
• Use a POS System in an A La Carte Setting
• Develop and execute an a la carte menu in a restaurant setting bi-weekly for up to 50 people

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Develop food specials for a food production line.
2. Cost out a menu.
3. Take an inventory.
4. Conduct a Menu Analysis.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

CUL 299 - Special Topics in Culinary Studies

• Construct a wedding cake
• Produce decorative centerpieces
• Define and describe a variety of cheese categories
• Use cheese as an ingredient in a recipe
• Taste various cheeses and evaluate their quality
• Use chocolate to produce candy
• Temper chocolate
• Perform mock interviews: prepare resumes, job applications and cover letters

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Construct a wedding cake.
2. Describe the methods for tempering chocolate.
3. Describe the flow of a meat processing plant.
4. Develop an understanding of the flow from farm to table.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

DAT 110 - Dental Terminology

• Formation of Teeth
• Dental Professionals and Facility Setups
• Infection Control
• Emergency Care
• Prevention and Examination
• Pharmacology and Pain Management
• Tooth Restorations
• Cosmetic Dentistry

• Computer with Internet access
• Word processing software (must be able to save Word format)
• Anti-virus software.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Recognize terms used in a dental practice, associating the need of breaking down each term into separate parts for combining into difficult words.
2. List and locate terms related to the anatomy and oral structures.
3. Associate tems related to the formation of teeth.
4. Define words related to dental professionals and facility setups.
5. List and describe use of terms related to infection control.
6. Recognize terms related to emergency care.
7. Restate terms related to prevention and examination.
8. List and explain terms related to pharmacology and pain management.
9. Describe term related to tooth restorations.
10. Associate terms related to cosmetic dentistry.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

DAT 113 - Dental Materials

• Hazardous Materials in the Dental Office
• Various Restoration Placement
• Restorative and Esthetic Material
• Properties of Liners, Varnishes, Bases, and Dentin
• Dental Impression Materials and Luting Agents
• Properties of Dental Impression
• Dental Laboratory Equipment and Wax Materials

• Safety Glasses
• Utility Gloves
• Lab Jacket (Disposable)

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Discuss management of hazardous materials in the dental office.
2. Identify the properties of amalgam and composite materials and various restoration placements.
3. Identify the properties of dental materials used for restorative and esthetic material.
4. Identify the properties of liners, varnishes, bases, and dentin.
5. Identify the properties of dental impression material and luting agents.
6. Demonstrate and describe differences of dental impression materials and luting agents.
7. Identify the properties of dental impression materials.
8. Demonstrate the correct mixing techniques for a dental impression.
9. Identify characteristics of dental laboratory equipment and wax materials as used in dentistry.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

DAT 115 - Ethics & Professionalism

• Historical Events in Dentistry
• The Professional Assistant
• Dental Health Care Team Members
• Ethical Aspects of Dentistry
• Dentistry and the Law
• South Carolina Dental Practice Act

• None

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Identify historical events in dentistry.
2. Identify the role of the professional dental assistant.
3. Identify the roles, responsibilities, and the education requirement of the dental health care team members.
4. Discuss the ethical aspects of dentistry.
5. Discuss dentistry and the law.
6. Explain the provisions in the South Carolina Dental Practice Act referring to the dental assistant and utilization.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

DAT 118 - Dental Morphology

• Tooth Morphology
• Embryology and Histology
• Permanent Dentition and Primary Dentition

• None

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Identify and describe parts of the mouth, surfaces, teeth, and tissues.
2. Explain general tooth morphology.
3. Describe dental empbryology and histology.
4. Demonstrate knowledge of permanent dentition.
5. Describe the eruption sequence of primary and permanent dentition.
6. Identify the teeth using the Universal Numbering System, Palmer’s Notation and International Standards Organization.
7. Identify the surfaces of the teeth including line and point angles.
8. Explain different types of occlusion.

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy

DAT 121 - Dental Health Education

• Nutrition
• Ergonomics
• Dental Caries
• Periodontal Disease
• Preventive Dentistry

• None