Course Descriptions

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English
	• ENG 112 - College Composition II
	• ENG 121 - Introduction to Journalism I
	• ENG 122 - Introduction to Journalism II
	• ENG 210 - Advanced Composition
	• ENG 211 - Creative Writing I
	• ENG 241 - Survey of American Literature I
	• ENG 242 - Survey of American Literature II
	• ENG 243 - Survey of English Literature I
	• ENG 244 - Survey of English Literature II
	• ENG 246 - American Literature
	• ENG 250 - Children’s Literature
	• ENG 251 - Survey of World Literature I
	• ENG 252 - Survey of World Literature II
	• ENG 253 - African-American Literature I
	• ENG 254 - African-American Literature II
	• ENG 255 - World Literature
English Direct Enrollment
	• EDE 10 - English Composition Preparation
	• EDE 11 - English Composition Readiness
English As A Second Language
	• ESL 12 - English as a Second Language: Composition II
	• ESL 13 - English as a Second Language: Composition III
Finance
	• FIN 107 - Personal Finance
	• FIN 215 - Financial Management
French
	• FRE 101 - Beginning French I
	• FRE 102 - Beginning French II
	• FRE 201 - Intermediate French I
	• FRE 202 - Intermediate French II
Geography
	• GEO 210 - People and the Land: An Introduction to Cultural Geography
Geology
	• GOL 105 - Physical Geology
	• GOL 106 - Historical Geology
	• GOL 111 - Oceanography I
	• GOL 299 - Supervised Study
German
	• GER 101 - Beginning German I
	• GER 102 - Beginning German II
	• GER 201 - Intermediate German I
	• GER 202 - Intermediate German II
Health
	• HLT 100 - First Aid and Cardio- pulmonary Resuscitation
	• HLT 101 - Introduction to the Role of Pharmacy Technician
	• HLT 105 - Cardiopulmonary Resuscitation
	• HLT 106 - First Aid and Safety
	• HLT 110 - Concepts of Personal and Community Health
	• HLT 115 - Introduction to Personal and Community Health
	• HLT 130 - Nutrition and Diet Therapy
	• HLT 135 - Child Health and Nutrition
	• HLT 140 - Orientation to Health Related Professions
	• HLT 141 - Introduction to Medical Terminology
	• HLT 145 - Ethics for Health Care Personnel
	• HLT 190 - Coordinated Internship
	• HLT 195 - Introduction to Pharmacy Tech
	• HLT 230 - Principles of Nutrition and Human Development
	• HLT 250 - General Pharmacology
	• HLT 261 - Basic Pharmacy I
	• HLT 262 - Basic Pharmacy II
	• HLT 263 - Basic Pharmacy I Lab
	• HLT 264 - Basic Pharmacy II Lab
	• HLT 290 - Coordinated Internship
	• HLT 295 - Pharmacy Technician Capstone
Health Care Technology
	• HCT 101 - Health Care Technician I
	• HCT 102 - Health Care Technician II
Health Information Management
	• HIM 106 - International Classification of Diseases I
	• HIM 110 - Introduction to Human Pathology
	• HIM 141 - Fundamentals of Health Information Systems I
	• HIM 196 - On-Site Training
	• HIM 226 - Legal Aspects of Health Record Documentation
	• HIM 250 - Health Data Classification Systems I: ICD-9-CM
	• HIM 254 - Advanced Coding and Reimbursement
	• HIM 255 - Health Data Classification Systems II: CPT
	• HIM 260 - Pharmacology for Health Information Technology
History
	• HIS 101 - Western Civilization Pre-1600CE
	• HIS 102 - Western Civilization Post-1600CE
	• HIS 111 - World Civilizations Pre-1500 CE
	• HIS 112 - World Civilizations Post-1500 CE
	• HIS 121 - United States History to 1877
	• HIS 122 - United States History Since 1865
	• HIS 127 - Women in American History
	• HIS 141 - African-American History I
	• HIS 142 - African-American History II
Hotel-Restaurant Management
	• HRI 106 - Principles of Culinary Arts I-II
	• HRI 107 - Principles of Culinary Arts II
	• HRI 119 - Applied Nutrition for Food Service
	• HRI 128 - Principles of Baking
	• HRI 134 - Food and Beverage Service Management
	• HRI 145 - Garde Manger
	• HRI 147 - World Cuisines
	• HRI 158 - Sanitation and Safety
	• HRI 159 - Introduction to Hospitality Industry Computer Systems
	• HRI 190 - Coordinated Internship
	• HRI 206 - International Cuisine
	• HRI 207 - American Regional Cuisine
	• HRI 215 - Food Purchasing
	• HRI 218 - Fruit, Vegetable and Starch Preparation
	• HRI 219 - Stock, Soup, and Sauce Preparation
	• HRI 220 - Meat, Seafood and Poultry Preparation
	• HRI 224 - Recipe and Menu Management
	• HRI 225 - Menu Planning and Dining Room Service
	• HRI 251 - Food and Beverage Cost Control I
	• HRI 256 - Principles and Applications of Catering
	• HRI 259 - Beverage Management
	• HRI 280 - Principles of Advanced Baking and Pastry
	• HRI 281 - Artisan Breads
	• HRI 290 - Coordinated Internship

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