Hawai`i Community College

Academic Senate October 2008 Curriculum Proposals

(Updated as of: 10/17/2008)

Program/Course	Title	Proposal	CRC	Senate
ENG 51	Occupational Reading	Delete old course.	10/10/08 ↑
ENG 60	Technical Report Writing	Delete old course.	10/10/08 ↑
MATH 24	Elementary Algebra I	Modify course description. This course is the first half of a standard one-year course in elementary algebra. Topics to be covered include: the concept of a variable, evaluation of expressions and simple algebraic modeling. Students will solve and graph linear equations and inequalities.	10/10/08 ↑
MATH 25	Elementary Algebra II	Modify course description. This course is the second half of a standard one-year course in elementary algebra. Topics to be covered include: polynomials, products and factors, solutions and graphs of quadratic ewuations, rational expressions and equations and radical expressions and equations.	10/10/08 ↑
MATH 26	Elementary Algebra	Modify course description. Topics to be covered include: operations with real numbers, linear equations and inequalities in one variable, polynomials, factoring, rational numbers and rational expressions, linear equations and inequalities in two variables, linear systems of equations and inequalities in two variables, roots and radicals, and quadratic equations.	10/10/08 ↑
AG 22	Soil Technology	Delete old course.	10/10/08 ↑
AG 30	Farm Management	Delete old course.	10/10/08 ↑
AG 36	Pesticide Safety	Delete old course.	10/10/08 ↑
AG 41	Plant Disease and Pest Control	Delete old course.	10/10/08 ↑
AG 43	Plt. Science/Plt. Propagation	Delete old course.	10/10/08 ↑
AG 47	Landscape Horticulture	Delete old course.	10/10/08 ↑
AG 50	Mensuration	Delete old course.	10/10/08 ↑
AG 51	Trop. Crop Production I	Delete old course.	10/10/08 ↑
AG 53	Trop. Crop Production II	Delete old course.	10/10/08 ↑
AG 57	Marketing of Ag. Products	Delete old course.	10/10/08 ↑
AG 59	Farm Practicum	Delete old course.	10/10/08 ↑
AMT 20	Introduction to Auto	Modify prerequisites. Change from None to “C” or better in ESL 9 or ENG 20R or placement in ENG 21; “C” or better in MATH 1 ABCD or placement in MATH 22 or MATH 50.	10/10/08 ↑
BUS 25	Starting Your Own Business	Delete old course.	10/10/08 ↑
BUSN 121	Introduction to Word Processing	Modify course description. The course covers proper keyboarding techniques; word processing concepts (Microsoft® Word); and document formatting of letters, memos, tables, reports, and e-mail. Basic file management and operating system functions are included. Keyboarding speed and accuracy are emphasized.	10/10/08 ↑
BUSN 123	Word Processing for Business	Modify prerequisites from None to 35 gwam; or C or better in OAT 21BCD, OAT 121, BCIS 20; BUSN 121, BUSN 121BCD; or instructor approval. Modify recommended preparation from OAT 21BCD or BUSN 121 or ability to keyboard 35 wpm to ENG 21 or ENG 22 or ESL 15 or placement in ENG 100 or placement in ENG 102.	10/10/08 ↑
AAS	Culinary Arts	Course deletion. FSHN 185 will be deleted and CULN 185 will be added.	10/10/08 ↑
AAS	Culinary Arts	Course addition. CULN 185 will be added and FSHN 185 will be deleted.	10/10/08 ↑
AAS	Food Service	Course deletion. FSER 80 will be deleted and has been replaced by MGT 20.	10/10/08 ↑
AAS	Hospitality and Tourism	Course deletion. FSHN 185 will be deleted and CULN 185 will be added.	10/10/08 ↑
AAS	Hospitality and Tourism	Course addition. CULN 185 will be added and FSHN 185 will be deleted.	10/10/08 ↑
CULN 115	Menu Merchandising	Modify course description. A study of the factors involved in planning effective menus for a variety of food service operations. The course includes the design, format, selection, costing, Pricing, and balance of menu items based of an understanding of the needs of various target markets.	10/10/08 ↑
CULN 120	Fundamentals of Cookery	Modify course description. This course is an introduction to the fundamental concepts, skills and techniques of food preparation. Course coverage includes basic cooking methods for soups, sauces, and stocks, meats, poultry, seafood, vegetables and starches. Students will learn to identify, use and maintain equipment, tools and utensils in a safe and sanitary manner.	10/10/08 ↑
CULN 130	Intermediate Cookery	Modify course description. This course provides the application and reinforcement of basic concepts, skills and techniques introduced in CULN 120 Fundamentals of Cookery to the operation of the campus dining service with the emphasis on fresh, locally produced foods prepared in a healthful and attractive manner. Menu development, recipe standardization and conversion, mis en place of correct quantity, freshness, and completeness are stressed, along with correct, co-ordinated, and timely a la minute service. Teamwork, personal and station organization, consistency, and patron satisfaction are cultivated.	10/10/08 ↑
CULN 131	Short Order Cookery	Modify course description. Students apply skillful manipulative methods in the pre-preparation (Mise en place is emphasized), presentation, and service of foods requiring a short cooking time. Experience will be gained in production techniques for short order cookery. Regional and/or ethnic foods, cuisines of various countries, will be incorporated into menu format. Pre-preparation of hot appetizers for specific events will be included.	10/10/08 ↑
CULN 140	Cold Food Pantry	Modify course description. Theory, laboratory, and production of cold food items such as types of salads, salad dressings, sandwiches, canapés, hors d’ oeuvres, cold appetizers, desserts, and beverages as are produced and/or, assembled in the pantry department of a food service establishment is the focus of this course. Students gain additional experience in creating and developing recipe adaptations for cold food menu items from different cuisines and regions of the country. Nutritional awareness and the preparation of menu items to assure maximum freshness is emphasized.	10/10/08 ↑
CULN 150	Fundamentals of Baking	Modify course description. An introduction to the fundamentals of basic baking: concept, skills, and techniques, for application in a commercial food service establishment. Emphasis of the study of ingredient functions, product identification, scaling, weights, measures, recipe formulas, use and maintenance of bake shop tools and equipment. Students produce bakery items such as: yeast breads, other yeast products, quick breads, cookies, pies, cakes, pastries, and desserts. The study of cost controls and pricing will be incorporated in this class.	10/10/08 ↑
CULN 170	Food & Beverage Purchasing	Modify course description. Work experience and lecture whereby students study, observe and participate in storeroom operations in a hotel or food service establishment. This course provides experience in ordering, receiving, pricing, storing, distributing, and controlling the flow of food, beverages, supplies, and equipment. Purchasing policies, handing requisitions, the organization of a steward’s department are also included in this course.	10/10/08 ↑
CULN 220	Advanced Cookery	Modify course description. This capstone course is designed to integrate previous culinary training and academic studies using fundamental cooking techniques, food science, aesthetics, managerial principles, and sensory perception in the operation of the dining room. Student teams will create menus with instructor input, organize production and service, define and staff kitchen stations and develop systems for efficient operation. opportunity for more complex offerings, and the experience of cooking with a broad variety of seasonings, and higher end foods. Plated service will strengthen timing and a la minute cooking skills.	10/10/08 ↑
CULN 252	Patisserie	Modify course description. Baking skills and techniques learned in Fundamentals of Baking, CULN 150 for preparing quality commercial products, will be expanded on in this course. Cakes, pastries, petit fours, chocolate, cookies and other bakeshop items will be included in the laboratory practice. Emphasis will be on baking as a science dependent upon exact measurements, functions of ingredients, the proper tools and increased manipulative skills required to assure consistent results in producing fine pastry items.	10/10/08 ↑
CULN 270	Food and Beverage Cost Control	Modify course description. Students examine and identify the varied factors which influence food and beverage costs in a food service operation. Students use analytical tools and techniques to enable them to interpret, to make operating decisions, to identify problems in achieving cost and quality control in a food and beverage system. A field experience to include computer generated information for a food service plan is a major requirement of this class.	10/10/08 ↑
ENG 55	Business Communications	Modify prerequisites from "C" or better in ENG 20W or "C" or better in ESL 13 or placement in ENG 22 or placement in ESL 15; and OAT 21BCD or OAT 23; and sophmore standing to "C" or better in ENG 20W or "C" or better in ESL 13 or placement in ENG 22 or placement in ESL 15; and BUSN 121 or BUSN 123. Modify recommended preparation from None to "C" or better in ENG 22 or "C" or better in ESL 15 or placement in ENG 100; and BUSN 121 or BUSN 123. Modify course SLOs.	10/17/08 ↑
FIRE 111	Management in the Fire Service	Delete course to be replaced by new course FIRE 210 Fire Administration.	10/17/08 ↑
FIRE 193	Cooperative Education	New course. This course is designed for Fire Science seniors, which will let the student use the accumulation of all the fire courses taken and be able to apply that knowledge to real-life work situations. Prerequisite: Fire Science Coordinator’s Approval	10/17/08 ↑
FIRE 207	Hazardous Materials Awareness and Operations	New course. This course meets the National Fire Protection Association (NFPA), Occupational Safety and Health Administration (OSHA), and Office of Domestic Preparedness (ODP) Hazardous Materials First Responders Awareness and Operations level training requirements. It addresses the first responder’s responsibilities to recognize the presence of hazardous materials, secure the area, provide personal protection, and request assistance of trained technicians. Prerequisite: Fire 101 and Fire 156, or Instructor’s Approval	10/17/08 ↑
FIRE 210	Fire Administration	New course. To introduce: definitions, concepts, theories, and principles of modern management in the fire service. This course will provide the student with an overall basic understanding of the science, leadership and management in the fire service. Prerequisite: Fire 101, Fire 151 and Fire 156 or Instructor’s Approval	10/17/08 ↑
LAW 30	Business Law I	Delete old course.	10/17/08 ↑
MGT 124	Personnel Management Relations	Modify course title to Principles of Supervision.	10/17/08 ↑
CA/AAS	Marketing	Course deletions, course additions.	10/17/08 ↑
MKT 30	Principles of Retailing	Modify course number from 30 to 130. Modify prerequisites from ESL 9 or ENG 20R or ENG 51 or placement in ENG 21 to ENG 21 or ENG 22 or ESL 15 or placement in ENG 100 or placement in ENG 102.	10/17/08 ↑
MKT 65	Prin of Visual Merchandising	Delete old course.	10/17/08 ↑
MKT 93V	Cooperative Vocational Education	Modify course number from 93V to 193V.	10/17/08 ↑
MKT 120	Principles of Marketing	Modify course description. Introduction to marketing concepts and the application to the process of marketing products, services, and ideas to provide value and benefits to both for-profit and non-profit organizations. Students will develop an understanding of the marketing process, analyze marketing opportunities and develop strategies to fulfill the needs of target markets.	10/17/08 ↑
MKT 121	Marketing Topics	Modify credits from 1 to 3 to 3. Modify contact hours from 1 to 3 lecture to 3 lecture. Modify prerequisites from ENG 21 or placement in ENG 102 to ENG 21 or ENG 22 or ESL 15 or placement in ENG 100 or placement in ENG 102. Modify grading system from Credit/No Credit to Standard Letter Grade.	10/17/08 ↑
MKT 151	Principles of Customer Service	New courses. This course builds and maintains the critical skills and understanding necessary to be a dynamic and successful member of today's rapidly growing service economy. Students will gain insight into customer behavior and attitudes and will develop strategies to create positive customer relationships encountered in various situations on the job. Prerequisites: ENG 21 or ENG 22 or ESL 15 or placement in ENG 100 or placement in ENG 102.	10/17/08 ↑
MKT 193A	Marketing Practicum I	Delete course. The course/credits will be replaced with another as a requirement for the Marketing Program.	10/17/08 ↑
MKT 193B	Marketing Practicum II	Modify course title to Marketing Practicum. Modify prerequisites from MKT 20, MKT 193A, BUSN 150, BUSN 189, ENG 55, BUS 157 to MKT 120, MKT 121. Modify course description. Marketing Practicum provides marketing majors with the opportunity to integrate the knowledge and skills they have acquired into the work environment as they complete meaningful productive tasks. Students will complete a project that requires utilization of critical thinking skills to synthesize course work and develop original ideas.	10/17/08 ↑
CC	Adult Residential Care Home Operator (CHO)	Increase program credits from 3 credits to 4 credits.	10/17/08 ↑
NURS 12	Common Diseases, Medicines, Special Diets	Modify credits from 1 credit to 2 credits. Also need to modify course title.?	10/17/08 ↑