Download Course Information and Descriptions

Survey
yes no Was this document useful for you?
   Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Document related concepts
no text concepts found
Transcript
Course Information and Descriptions
HRT 255 Urban Forestry Management (2-2)
3 Hours
This course covers the care and maintenance of trees in
urban/suburban settings. Tree identification, care and pruning are
covered, as well as special topics of concern to urban foresters like
pollution and compaction tolerances, tree preservation ordinances,
and invasive pests.
Corequisite: HRT 111 (C or better)
Recommended: HRT 115
Course fee
Typically offered spring only
HRT 275 Natural Areas Management (2-4)
4 Hours
This course provides an overview of natural areas restoration and
management issues for the Midwest region. Major plant communities
for this region such as wetland, prairie, savanna and woodland will
be addressed in terms of their ecology, key identifying features,
management issues and restoration techniques. Field trips will
expose students to all phases of restoration work, from initial
construction to high-quality natural area. Field trips also will provide
an opportunity for hands-on practice of various management
techniques like prescribed burning and vegetation monitoring.
Prerequisite: BIO 120 AND BIO 126 or HRT 117 (all C or better)
Typically offered fall only
HRT 285 Sustainable Landscapes (3-0)
3 Hours
This class will explore greenroof systems, living walls, gray water
catchment systems, rain gardens, bioswales, water quality treatment
with plants, phytoremediation (plants) and mycoremediation (fungi)
techniques for treating contaminated soils, and a number of other
approaches to create more sustainable landscapes and green
infrastructure. Students will gain an understanding of how these
approaches work, what is involved to design and build them, and
how to assess construction materials and costs.
Prerequisite: College Reading and Writing Readiness AND a score
of 34 or higher on the Math Placement Test or Basic Algebra
Readiness
HRT 290 Horticulture Practicum (Variable)
1-3 Hours
This course is a special project arranged by the HRT faculty member
and student, and addresses a specific area of interest to the student.
Lecture/lab ratio is variable depending upon the extent of project and
time committed.
Prerequisite: Completion of at least 12 credit hours in Horticulture
(C or better) and consent of instructor
HRT 295 Seminars in Horticulture (1-0)
1 Hour
This is a capstone course for horticulture majors. It addresses current
environmental trends in the green industry by exploring the
qualifications and credentials needed for various career specialties.
Guest speakers include a range of representatives from green
industry specialties as researched by the students. Additional topics
include job readiness, resume preparation and interview skills.
Prerequisite: Completion of at least 12 credit hours in Horticulture
(C or better)
HRT 299
Selected Topics
in Horticulture (Variable)
0.5-3 Hours
This course is designed to meet the needs of students for specialized
instruction in horticulture topics. A maximum of six (6) credit hours
of HRT 299 may be used as elective credit toward an A.A.S. degree
or certificate in Horticulture; a topic may be taken only once.
Course fee
Hospitality and Culinary
Management (HCM)
Business Division, Room T102, (847) 543-2041
HCM 110
Introduction to the
Hospitality Industry (3-0)
3 Hours
This course prepares students for a career in the hospitality industry.
The course provides an overview of the various segments in the
industry including restaurant management, culinary arts, lodging,
managed services, beverages, recreation and theme parks, gaming,
and event management. Students are introduced to the various
operational areas within the hospitality industry.
Prerequisite: College Reading and Writing Readiness AND Basic
Algebra Readiness
HCM 111 Culinary Principles I (2-6)
5 Hours
This course introduces students to the principles of commercial food
preparation with emphasis on the development of a basic foundation
of culinary skills. Topics covered include the history of culinary arts,
development of modern food service, classic and modern kitchen
brigades, kitchen sanitation and safety, recipes and menus,
professional kitchen tools and equipment, knife safety, flavors and
flavorings, dairy products, mise en place, cooking principles, stock
and sauce preparation, and soup identification and preparation.
Prerequisite: College Reading and Writing Readiness and Basic
Algebra Readiness
Corequisite: HCM 113
Course fee
HCM 112 Culinary Principles II (2-6)
5 Hours
This course is a continuation of Culinary Principles I with emphasis
on the development of a strong foundation in culinary skills. Topics
covered include identification of vegetables used in food service
operations and proper cooking methods, the range of vegetarian
diets, identification and cookery of various starches, identification
and preparation of salads and salad dressings, and the identification
of the fruits used in food service operations, and sandwich
preparation.
Prerequisite: HCM 111 (C or better)
Course fee
HCM 113 ServSafe: Food Service Sanitation (1-0)
1 Hour
This course introduces students to the principles and procedures of
sanitation in food preparation and service. Topics include causes and
prevention of food borne illnesses, health regulations and inspection
procedures. The State of Illinois Sanitation Licensing Examination is
given as part of this course. This course meets the requirements for
the sanitation course for American Culinary Federation (ACF) initial
certification and/or re-certification.
Note: BRING SERVSAFE BOOK TO FIRST CLASS AVAILABLE AT CLC BOOKSTORE.
May be taken four times, but any topic only once
285