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• CJC 207: Introduction to Criminology

  3.00 Credits

  Community College of Allegheny County

  
  This course is a survey of the patterns and trends in adult criminal behavior and juvenile delinquency analyzed in terms of various theories of such behavior. Students will also examine types of crime and the administration of justice. Material is presented describing the types and amount of crime in the United States. Characteristics such as age, race, gender and class of offender types are discussed. The interaction between society, the criminal justice system and the offender is examined. The current correctional practices that focus on the goals, organization, functions and operations of state, county and local correctional systems are examined. Theories on crime causation are analyzed.
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• CJC 211: Treatment Offenders: Issues and Strategies

  3.00 Credits

  Community College of Allegheny County

  
  An examination of the history and philosophy of treatment, the structure of the correctional system and the legal basis for treatment. Consideration is given to the history of corrections and how that history has shaped treatment approaches. This course focuses on treatment modalities presently employed in working with offenders. This course also examines issues of public safety, security, and raises questions whether any treatment methods are in fact effective.
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• CJC 214P: First Responder Practicum

  3.00 Credits

  Community College of Allegheny County

  
  This course provides the student with practical experience in a CJC, FSA, HLS, or social services project or experience. Prerequisite:    Criminal Justice, Homeland Security, or Fire/Emergency Services Major with at least 30 credits or permission of the instructor.  
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• CLR 100: Introduction to Foodservice

  3.00 Credits

  Community College of Allegheny County

  
  In this course students learn about the history of classical cuisine and the contributions of leading culinarians. Various segments of the foodservice industry and the organization of each type are studied. Future trends in the foodservice industry are discussed. This course also introduces the culinary program and various college resources available to students.
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• CLR 102: Food and Beverage Service

  3.00 Credits

  Community College of Allegheny County

  
  This course introduces students to the basics of food and beverage service and dining room management. Students explore various service options in banquet and dining room operations. Emphasis is placed on the importance of guest satisfaction and customer relations. The ethical and responsible service of alcoholic beverages are discussed. Students investigate technology available for the efficient operation of a dining facility.
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• CLR 105: Supervision and Training

  3.00 Credits

  Community College of Allegheny County

  
  This course introduces students to the management functions of supervision, leadership, hiring and training staff in the foodserviceindustry. Students explore various management theories and styles, with an emphasis on communication, motivation, training, team building and employee development. Labor laws and regulations are reviewed. Students develop foodservice training materials for a restaurant of their design.
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• CLR 110: Foodservice Sanitation and Safety

  3.00 Credits

  Community College of Allegheny County

  
  This course prepares students to work safely in a commercial kitchen setting while preparing food for the dining public. Students follow the safe and sanitary flow of food through all stages of handling and production and establish procedures that ensure the service of food safe for consumption. Students study government health codes and how to apply the principles of Hazard Analysis Critical Control Points (HACCP) in the operation of a foodservice establishment. This course prepares students to pass the ServSafe Food Protection Manager Examination as provided by The National Restaurant Association Education Foundation, proctored and administered at CCAC.
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• CLR 117: Fundamentals of Culinary Skills

  3.00 Credits

  Community College of Allegheny County

  
  In this course students learn the fundamental concepts, skills and techniques of basic cooking procedures through lecture, demonstration and lab work. Basic knife skills and the preparation of stocks, thickening agents and sauces are emphasized. The fundamentals of vegetable and starch cooking techniques are introduced. Program knife kit and uniform are required for this course. Corequisite:    CLR 110 or previously taken
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• CLR 118: Meat and Seafood Fabrication and Cooking

  3.00 Credits

  Community College of Allegheny County

  
  In this course, students are instructed through lecture, demonstration and lab work on the proper butchery techniques of meats and seafood. Students use dry, moist and combination cooking techniques formeat, poultry and seafood. Students refine their cooking techniques of sauces, starch and vegetables andprepare complete entrees. Safety and sanitation procedures are reinforced. Program knife kit and uniform are required for this course. Prerequisite:    CLR 110 and CLR 117   
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• CLR 119: Elements of Nutrition

  3.00 Credits

  Community College of Allegheny County

  
  This course, taught by a registered dietitian,introduces studentsto the basic concepts of nutrition and their relationship to human physiology.Students with limited science background gain an understanding of basic nutritional concepts and their relationship to the planning and preparation of healthy, well-balanced restaurant and foodservice menus. Recipe modification for common food allergies are discussed. The preservation of nutrient values during preparation and cooking are emphasized.
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