View the 2010-2011 Catalog (4 MB) - Lake Tahoe Community College

LTCC CATALOG 2010-2011 63 MAJORSCriminal JusticeThe Criminal Justice program is designed to provide students with afoundational understanding of the key components of the criminaljustice system (i.e., law/courts, law enforcement, and corrections/communitysupervision) and to prepare students for entry level careers in these systems.Students will complete coursework emphasizing the roots of the Americanjustice system; the constitutional provisions of law; legal processes includingpre-arrest, arrest through trial, sentencing, appeal and correctional procedures;the role of the community; the social-psychological bases of crime; professionalethics; and the implications of a diverse society on the administration ofjustice. The Criminal Justice program emphasizes critical thinking skills inthe examination and analysis of criminal justice policy and the strengtheningof effective written and oral communication skills.Student Learning Outcomes for this major are:• Describe the historical perspective, cultural evolution, and the originof criminal law.• Be able to describe the steps of the legal process, including pre-arrest,arrest through trial, sentencing, appeal and correctional procedures;• Describe the influences and consequences of crime, including socialand psychological factors.• Appreciate multiculturalism as it relates to the criminal justice system.• Describe the importance of professional ethics in the major areas ofthe criminal justice system (i.e., law/courts, law enforcement, andcorrections/community supervision).• Acquire the skills and knowledge to assist them in obtaining entrylevel employment in a variety of areas, including the court system, lawenforcement, and corrections/probation.•••A. GENERAL EDUCATION REQUIREMENT(See page 45 for details.)B. REQUIRED COURSES24 units distributed as follows:CRJ 101 Introduction to Criminal JusticeCRJ 102 Criminal LawCRJ 104 Criminal ProceduresCRJ 105 Community and Human RelationsCRJ 110 Introduction to CorrectionsSOC 106 Crime and SocietyAREAS OF CONCENTRATION:1. AREA OF CONCENTRATION - CRIMINALJUSTICE FOUNDATIONS3 courses selected from the following:CRJ 103 Introduction to EvidenceCRJ 108 Juvenile Law and ProceduresCRJ 112 Introduction to InvestigationCRJ 113 Introduction to Probation and ParoleTOTAL UNITS IN MAJOR (INCLUDING CORE) = 362. AREA OF CONCENTRATION - LAW ENFORCEMENT11units distributed as follows:CRJ 107 Police Field OperationsCRJ 109 Traffic Law, Enforcement and InvestigationCRJ 112 Introduction to InvestigationTOTAL UNITS IN MAJOR (INCLUDING CORE) = 353. AREA OF CONCENTRATION - CORRECTIONSAND COMMUNITY SUPERVISION12 units distributed as follows:CRJ 108 Juvenile Law and ProceduresCRJ 112 Introduction to InvestigationCRJ 113 Introduction to Probation and ParoleTOTAL UNITS IN MAJOR (INCLUDING CORE) = 36C. ELECTIVE UNITS to bring the total to 90.Culinary ArtsThe Associate in Arts degree in Culinary Arts can be accomplishedthrough the completion of both the Foundations of Cooking andthe Foundations of Baking and Pastry certificates of achievement andgeneral education requirements plus the requisite number of electives.Student Learning Outcomes for this major are:• Utilize a knife to fabricate a variety of food products for the purposeof preparing the foods for cooking and consumption.• Prepare soups, salads, meats, grains, vegetables, and potatoes.• Practice the principles of sanitation and food safety to prevent thespread of food-borne illness.• Identify and apply the various stages of bread-baking.•••A. GENERAL EDUCATION REQUIREMENTS(See page 45 for details.)B. REQUIRED COURSES1. 24.75 units distributed as follows:CUL 101 Introduction to the Culinary Arts ProfessionCUL 102 Principles and Practices of Basic Food PreparationCUL 103 Food Sanitation and SafetyCUL 104 Principles and Practices of Baking and Pastry ArtsCUL 106 Principles and Practices of Intermediate FoodPreparationCUL 114 Principles and Practices of Intermediate Baking andPastry ArtsCUL 164A Vegetarian CuisineCUL 165 A Passion for ChocolateCUL 168A Cake Decorating ICUL 172D French Regional Cuisine2. 3.25 units of specified electives distributed as follows:a. 1.25 units from the following:CUL 162A Simply AppetizersCUL 162B Cooking of the Fall: Soups, Stews, and ChiliesCUL 162C Soups for All SeasonsCUL 169A The Fine Art of Sushi Making ICUL 169B The Fine Art of Sushi Making IICUL 169C Exploring the World of PizzaCUL 171 The Art and Science of Sauces and SaucemakingCUL 172A Middle Eastern CuisineCUL 172B The Cuisine of IndiaCUL 172C Mexican Regional CuisineCUL 226 Food and Wineb. 2 units from the following:CUL 163A Home Comfort DessertsCUL 163B High Altitude and Experimental BakingCUL 163C Restaurant-Style DessertsCUL 163D The Art of Baking BreadCUL 163E Making a Gingerbread HouseCUL 163F Cookie MasteryCUL 163G Breakfast Breads and PastriesCUL 166 Summer Foods: Salads, Cold Soups, Grilling, andFruit DessertsTOTAL UNITS IN MAJOR (including required courses) = 28C. ELECTIVE UNITS to bring the total to 90.