View the 2010-2011 Catalog (4 MB) - Lake Tahoe Community College
View the 2010-2011 Catalog (4 MB) - Lake Tahoe Community College
View the 2010-2011 Catalog (4 MB) - Lake Tahoe Community College
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LTCC CATALOG <strong>2010</strong>-<strong>2011</strong> 63 MAJORSCriminal JusticeThe Criminal Justice program is designed to provide students with afoundational understanding of <strong>the</strong> key components of <strong>the</strong> criminaljustice system (i.e., law/courts, law enforcement, and corrections/communitysupervision) and to prepare students for entry level careers in <strong>the</strong>se systems.Students will complete coursework emphasizing <strong>the</strong> roots of <strong>the</strong> Americanjustice system; <strong>the</strong> constitutional provisions of law; legal processes includingpre-arrest, arrest through trial, sentencing, appeal and correctional procedures;<strong>the</strong> role of <strong>the</strong> community; <strong>the</strong> social-psychological bases of crime; professionalethics; and <strong>the</strong> implications of a diverse society on <strong>the</strong> administration ofjustice. The Criminal Justice program emphasizes critical thinking skills in<strong>the</strong> examination and analysis of criminal justice policy and <strong>the</strong> streng<strong>the</strong>ningof effective written and oral communication skills.Student Learning Outcomes for this major are:• Describe <strong>the</strong> historical perspective, cultural evolution, and <strong>the</strong> originof criminal law.• Be able to describe <strong>the</strong> steps of <strong>the</strong> legal process, including pre-arrest,arrest through trial, sentencing, appeal and correctional procedures;• Describe <strong>the</strong> influences and consequences of crime, including socialand psychological factors.• Appreciate multiculturalism as it relates to <strong>the</strong> criminal justice system.• Describe <strong>the</strong> importance of professional ethics in <strong>the</strong> major areas of<strong>the</strong> criminal justice system (i.e., law/courts, law enforcement, andcorrections/community supervision).• Acquire <strong>the</strong> skills and knowledge to assist <strong>the</strong>m in obtaining entrylevel employment in a variety of areas, including <strong>the</strong> 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 <strong>Community</strong> and Human RelationsCRJ 110 Introduction to CorrectionsSOC 106 Crime and SocietyAREAS OF CONCENTRATION:1. AREA OF CONCENTRATION - CRIMINALJUSTICE FOUNDATIONS3 courses selected from <strong>the</strong> 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 <strong>the</strong> total to 90.Culinary ArtsThe Associate in Arts degree in Culinary Arts can be accomplishedthrough <strong>the</strong> completion of both <strong>the</strong> Foundations of Cooking and<strong>the</strong> Foundations of Baking and Pastry certificates of achievement andgeneral education requirements plus <strong>the</strong> requisite number of electives.Student Learning Outcomes for this major are:• Utilize a knife to fabricate a variety of food products for <strong>the</strong> purposeof preparing <strong>the</strong> foods for cooking and consumption.• Prepare soups, salads, meats, grains, vegetables, and potatoes.• Practice <strong>the</strong> principles of sanitation and food safety to prevent <strong>the</strong>spread of food-borne illness.• Identify and apply <strong>the</strong> 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 <strong>the</strong> 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 <strong>the</strong> following:CUL 162A Simply AppetizersCUL 162B Cooking of <strong>the</strong> 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 <strong>the</strong> 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 <strong>the</strong> 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 <strong>the</strong> total to 90.