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Emergency Medical Services |
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EMMS 2225 - Home Land Security Practicum IV 1 hr(s).
This course provides the student with the opportunity to observe and apply the skills learned in the homeland security core courses. The locations visited will include a branch of the West Virginia Department of Health and Human Resources, a branch of the Federal Emergency Management Agency, and field EMS unit rotations. A minimum of twenty-four hours is required and will be scheduled by the student on an individual basis
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EMMS 2228 - Medical Patient Emergencies I 4 hr(s).
The EMS student will learn about the pathophysiology, disease processes and assessment skills of adults, pediatrics and neonatal patients and medical patients with respiratory, allergies, behavioral, neurological, and endocrine emergencies.
Prerequisite(s): EMMS 1103
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EMMS 2229 - Medical Patient Emergencies II 4 hr(s).
The EMS student will learn about the pathophysiology, disease processes and assessment skills of medical patients with gynecological, obstetric, geriatric, gastroenterological, urological, nephrological, and hematological disorders. Students will also learn about the pathophysiology, disease processes, and assessment skills of chronically ill, abused, assaulted, substance abused, and patients exposed to environmental trauma.
Prerequisite(s): EMMS 1103
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EMMS 2230 - EMS Cardiology 3 hr(s).
The EMS student will be instructed on the pathophysiology, disease processes and assessment skills of the cardiac system. This includes advanced monitoring with capnography, and 3 and 12 lead electrocardiogram interpretations.
Prerequisite(s): EMMS 1103
Corequisite(s): EMMS 2231
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EMMS 2231 - EMS Cardiology Lab 1 hr(s).
This course provides laboratory practice and clinical application of technical and professional skills of cardiology, focusing on the assessment and monitoring techniques used in cardiac care. Course components include advanced cardiac monitoring, application of cardiac anatomy and physiology, cardiac rhythm interpretation, cardiac patient care assessment and care of specific cardiac diseases.
Prerequisite(s): EMMS 1103
Corequisite(s): EMMS 2230
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EMMS 2289 - Guided Experience II 1-4 hr(s).
This course will be an advanced guided experience for community college students to explore topics of interest in their field through research, field experience, presentation, computer applications, lab experience, or other project agreed upon between the student and the supervising faculty and is submitted to the dean in a written contract. May be repeated for up to 4 hours. Instructor approval required. Credits earned may be applied as free electives in degree or certificate programs.
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EMMS 2299 - Special Topics in Emergency Medical Services 0-4 hr(s).
This course will provide an opportunity for students to further their study of principles and concepts in the field and to apply their knowledge in a variety of application both in the traditional classroom setting and in work/job related experiences. The class will be an individualized, arranged course, with learning outcomes determined by the instructor in consultation with the student and permission of the School Dean. Zero credit hour courses must be attached to a credit bearing course. Students can earn up to 12 total credit hours for courses with the 2299 Special Topics designation.
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EMMS 2995 - Assessment Based Management 2 hr(s).
This course will serve as the cumulative review and remedial application of what the student has learned in EMMS 2207 - EMMS 2214 . The course will focus on providing summative evaluation of the student’s performance in simulated situations and or scenarios. Capstone course.
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English |
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~ENGL 1104 - Written English I 3-4 hr(s).
This course offers a process-oriented practice in drafting, revising, and editing texts. Students learn the principles of expository writing, thesis formulation, organization, paragraph development, audience analysis, appropriate diction, and sentence structure. The course also includes an introduction to reading for content in texts selected from across the disciplines. Successful completion of English 1104 with a grade of “C” or better is a graduation requirement for all degrees. Students who do not meet the minimum English test score will be required to enroll in a 4-credit/4-contact hour section of ENGL 1104.
Prerequisite(s): Students who meet or exceed WVHEPC Series 21 minimum test scores are eligible for admission into the traditional 3-credit/3-contact hour ENGL 1104.
Note: English 1104 is a prerequisite for enrollment in all other English courses.
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~ENGL 1108 - Written English II 3 hr(s).
This course is a continuation of Written English I that provides experience in analyzing and writing argument and persuasive prose. A central feature of the course is a library research project that is intended to develop familiarity with reference sources and skill in summarizing the diverse points of view of multiple sources.
Prerequisite(s): A “C” or better in ENGL 1104 .
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~ENGL 1109 - Technical Report Writing 3 hr(s).
This course provides practice in writing expository documents and technical reports. In addition to scientific/ technical reports and proposals, students also write business letters, memoranda, and other types of written communication common to the industrial and business worlds. Successful completion of English 1109 with a grade of “C” or better is required for graduation when ENGL 1109 is required in the student’s program of study.
Prerequisite(s): ENGL 1104 with a grade of “C” or better
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ENGL 2201 - Introduction to Literature I: Prose Narratives 3 hr(s).
A study of narrative art both in fictional forms (the short story, the novel, allegory) and non-fictional forms (autobiography, personal essay), with readings from many cultures within a world context, giving substantial exposure to important works written in the last 100 years and to those written by women and minorities
Prerequisite(s): ENGL 1108 or ENGL 1109
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ENGL 2202 - Introduction to Literature II: Poetry & Drama 3 hr(s).
A study of the forms and conventions of the genres through close reading, discussion, and written response. Students will survey representative works from fifth-century Athens to the most contemporary voices. Relevant exposure will be given to poems and plays by and about women and minorities
Prerequisite(s): ENGL 1108 or ENGL 1109
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Energy |
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ENRG 1010 - Fluids I 3 hr(s).
This course will introduce the concepts and technology of hydraulic and pneumatic systems. The concepts of pressure, force, and flow rates will be applied using pumps, valves, and actuators. Circuit building, parameter measurements, and a systems view will be emphasized to develop basic troubleshooting ability.
Restriction(s): Applied Process Technology, Electric Utility Technology, Petroleum Technology, and Mining Maintenance Technology majors only
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ENRG 1011 - Process Fundamentals 2 hr(s).
This course is designed to introduce students to process and energy technology, fundamentals related to all process industries, as well as common plant components such as pumps, valves, heat exchangers, separators, cooling towers, fans, etc. The course also provides an elementary overview of common process technology systems such as electrical power generation, electrical and natural gas distribution and processing and typical manufacturing processes. The theory of operation of basic plant components and emission controls is included. This course is open to all Pierpont students who are interested in learning more about technology and exploring career options.
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ENRG 1020 - Mechanics 3 hr(s).
This course will introduce and emphasize safe work practices and physical measurements, along with basic machine concepts, fasteners, and various hand tools. Mechanical drive systems, including belt drives, chain drives, and gear drives, coupling and shaft alignment, lubrication, and typical power tool usage will be covered using training simulators.
Restriction(s): Applied Process Technology, Electric Utility Technology, Petroleum Technology, and Mining Maintenance Technology majors only
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ENRG 1030 - Electrical Machinery I 3 hr(s).
This course will introduce three phase electricity, ladder logic and single line diagrams, relays and contactors, DC and AC motors, and motor control circuits.
Prerequisite(s): (ENRG 1031 ) or (EUTP 1165 and EUTP 1166 )
Restriction(s): Applied Process Technology, Electric Utility Technology, Petroleum Technology, and Mining Maintenance Technology majors
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ENRG 1031 - DC and AC Circuits 4 hr(s).
This is designed to teach students the basic concepts of electricity, voltage, current, power, and resistance. Topics include fundamental circuit laws and their applications on basic DC circuit analysis, on series, parallel, and series-parallel circuits. The course also covers basic concepts of alternating current specific to the industrial worksite including electromagnetism, transformers, motors, generators, circuit protection devices, and other key electrical components.
Corequisite(s): MTH 1208
Restriction(s): Applied Process Technology, Electric Utility Technology, Petroleum Technology, and Mining Maintenance Technology majors
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ENRG 1040 - Energy Systems I 3 hr(s).
This is designed to teach students about the basic operating principles of water treatments, power generation systems as well as mid-stream oil and gas distribution and environmental control systems.
Corequisite(s): ENRG 1011
Restriction(s): Applied Process Technology, Electric Utility Technology, or Petroleum Technology majors
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ENRG 1041 - Print Reading 2 hr(s).
This course is designed to enable students to read and interpret piping and instrumentation diagrams (P&ID) electrical drawings, and hydraulic and pneumatic drawings. Students learn industry recognized symbols used in each type of drawing and learn to trace system flow paths, circuitry, and identify control loops.
Restriction(s): Applied Process Technology, Electric Utility Technology, or Petroleum Technology majors
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ENRG 1042 - Energy Systems II 3 hr(s).
This course is designed to teach students advanced system power generation systems related to turbine auxiliary and controls systems as well as advanced power systems for petroleum processing plants.
Prerequisite(s): ENRG 1011
Restriction(s): Applied Process Technology, Electric Utility Technology, or Petroleum Technology majors
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ENRG 1043 - Basic Instrumentation and Process Control 3 hr(s).
This course is designed to teach students the basics of industrial instrumentation and process control and final control devices. Topics include temperature, pressure, flow and level measurement and controls as well as final control elements, such as motor speed controls, dampers and valves. The course introduces students to PID control using lab mockups and laptop control units.
Prerequisite(s): ENRG 1031
Restriction(s): Applied Process Technology, Electric Utility Technology, or Petroleum Technology majors
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ENRG 1044 - Advanced Analytical Instrumentation 3 hr(s).
This course is a continuation of ENRG 1043 - Basic Instrumentation and Process Control . It is designed to teach students the operation and application of analytical instruments commonly used in process industry such as pH, moisture, opacity, density, and gas monitors and analyzers. The course also covers complex two and three point process control integration, chart recorders as well as fundamentals of tube bending and fabrication.
Corequisite(s): ENRG 1043
Restriction(s): Applied Process Technology, Electric Utility Technology, or Petroleum Technology majors
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ENRG 1045 - Instrument Calibration, Loop Tuning, & Wireless Communications Systems 3 hr(s).
This course builds on ENRG 1044 and ENRG 1045. Students will learn how to calibrate instruments and tune multiple point control systems. Students will also learn how wireless control instrumentation systems operate. Advanced troubleshooting on complex control systems will be emphasized.
Prerequisite(s): ENRG 1044
Restriction(s): Applied Process Technology, Electric Utility Technology, or Petroleum Technology majors
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ENRG 1199 - Special Topics in Energy 0-4 hr(s).
Studies in special selected topics, to be determined by the instructor and approved by the School Dean. Zero credit hour courses must be attached to a credit bearing course. Credits earned will be applicable as free electives in associate and certificate of applied science degree programs. Students can earn up to 12 total credit hours for courses with the 1199 Special Topics designation.
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ENRG 1994 - Process Safety, Tooling/Mechanics 2 hr(s).
This course has an on-line component. The course covers mechanical systems, rigging, shop essentials, fasteners. A live component may include power plant and tours of mid-stream and downstream related facilities with follow up reports and presentations done by students. Instructor approval The course is only used as an alternative to ENRG 1995 in the event that students cannot meet prerequisites for ENRG 1995 or if a sufficient number of internship opportunities are not available. This course has an on-line component.
Restriction(s): Applied Process Technology, Electric Utility Technology, or Petroleum Technology majors
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ENRG 1995 - Applied Process Technology Internship 2 hr(s).
This course is a paid internship in which the student works for a process industry employer that corresponds to their career track under this program (e.g. Power Station Internship, Midstream or Downstream Internship, Instrumentation Technician or Manufacturing). The internship consists of a structured work environment in which the student refines the skills and knowledge that they have achieved through the program coursework under the mentorship of qualified process industry professionals. Employer and Instructor Approval
Restriction(s): Applied Process Technology, Electric Utility Technology, or Petroleum Technology majors only.
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ENRG 2030 - Electrical Machinery II 3 hr(s).
This course is a continuation of ENRG 1030 . Electric motor control circuits will be covered including basic motor starters, 2 and 3 wire control circuits, reversing circuits, stop and emergency stop circuits, reversing circuits, stop emergency stop circuits, reduced voltage applications, timing and delay circuits, and troubleshooting.
Prerequisite(s): ENRG 1030
Restriction(s): Applied Process Technology, Electric Utility Technology, or Petroleum Technology majors
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ENRG 2040 - Safety 3 hr(s).
This course covers a foundational overview of best industry practices and guidelines for health, safety, and environmental issues facing the process industry. Students will gain practical knowledge in a variety of topics to help them stay healthy, keep safe and protect the environment to allow them longevity in the process industry. Hazard Recognition is also included in the study of OSHA standards and regulations.
Restriction(s): Applied Process Technology, Power Plant Technology, Electric Utility Technology, or Petroleum Technology majors
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ENRG 2050 - Emerging Energy Technologies 3 hr(s).
This course will consist of a study of Emerging Energy Technologies including, Integrated Gasification with Carbon Capture Technology, Gas Turbines, Combined Cycle Units, Wind Power Generation, Solar Power Generation, Nuclear Power, petroleum mid-stream, and downstream operations using plant referenced simulators.
Prerequisite(s): ENRG 1040 and ENRG 1042
Restriction(s): Applied Process Technology, Electric Utility Technology, or Petroleum Technology majors only.
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ENRG 2051 - Communication & Leadership 3 hr(s).
This course focuses on personal and professional communication and leadership skills. It examines the nature of communication in the world of work. Students will examine and practice individual, group and presentational communication skills necessary to work effectively with peers, supervisors, supervisees, and constituents. Topics addressed will include interpersonal communication, organizational culture, group dynamics, leadership, power and status, meeting facilitation, problem solving, presentation research, organization and delivery and basic project management.
Restriction(s): Applied Process Technology, Electric Utility Technology, or Petroleum Technology majors
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ENRG 2052 - Plant Simulation 3 hr(s).
This course is designed to teach students the typical power plant start up and shut down sequences and monitoring of a coal fired or gas fired power plant operation. The course uses a plant referenced simulator that introduces the students to plant startup and integrated plant systems. Mid-stream and downstream process facility simulations are also covered.
Prerequisite(s): ENRG 1040
Restriction(s): Applied Process Technology, Electric Utility Technology, or Petroleum Technology majors
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Entrepreneurial Studies |
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ENTR 1100 - Introduction to Entrepreneurship 2 hr(s).
This is an introductory course that explores the fundamental concepts of entrepreneurship and the initial considerations to start-up a new business venture. The course will demonstrate the basics of how to organize, manage, market, and finance a start-up venture. Students will craft a basic framework of a Business Plan that can be further developed independently or as a working project in other courses required in the Entrepreneurial Studies Certificate program.
Prerequisite(s): ENGL 1104 with a “C” or better, minimum 17 ACT Reading score or 75 COMPASS Reading score
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ENTR 1109 - Entrepreneurship & Sm Bus Mgmt 3 hr(s).
Introductory course that explores the fundamental concepts of entrepreneurship and the initial considerations to start-up a new business venture. The course will demonstrate the basics of how to organize, manage, market, and finance a start-up venture. Students will craft a basic framework of a Business Plan by examining key market factors and conducting basic market research to test viability of their concept. Students will conduct focused research to refine the concept, analyze core financial information and market factors that affect the chances for business success, and test concepts for feasibility in a specific market.
Prerequisite(s): A grade of “C” or better in ENGL 1104
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ENTR 1110 - Business Opportunities Analysis 1 hr(s).
This course demonstrates the basic techniques and skills that entrepreneurs use to identify business ideas; conduct focused research to refine the concept; analyze core financial information and market factors that affect the chances for business success; and test concepts for viability in a specific market. Students will develop ideas for a potential start-up business, examine key market factors, and conduct basic market research to test viability of their concept.
Prerequisite(s): ENTR 1100
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ENTR 1112 - Small Business Resources 3 hr(s).
This course will introduce critical thinking and analysis skills for small business owners. Students will evaluate common small business issues using tools and methods of critical analysis with the goal of improving business operations and performance. Students will also be guided through the process of determining funding needs, exploring funding opportunities and building business relationships. Funding topics will include capital and collateral, loans, grants writing, micro-lending, equity financing, angel investors, and venture capital. Business relationships topics include establishing mentor relationships; accessing informational resources; and securing business support resources that assist entrepreneurs in maintaining a successful venture.
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ENTR 1120 - Critical Thinking and Analysis for Small-Business Owners 1 hr(s).
This course covers the basic critical thinking and analysis skills and topics for small business owners. Students will evaluate common small business issues using critical analysis tools and methods with the goal of improving business operations and performance.
Prerequisite(s): ENTR 1100
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ENTR 1130 - Funding Your Venture 1 hr(s).
This course will guide students through the process of determining funding needs and exploring funding opportunities. Topics will include capital and collateral, loans, grants and grant writing, micro-lending, equity financing, angel investors, and venture capital. Resources and financing tools will be discussed.
Prerequisite(s): ENTR 1100 , and successful completion of General Math, or a minimum 20 COMPASS score or 19 ACT score
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ENTR 1140 - Mentorship & Business Support Resources 1 hr(s).
This course covers the necessity for business owners to develop quality business relationships and gain access to supportive business resources. Topics will include the following: establishing a mentor relationship with more experienced and successful business owners; accessing informational resources to stay abreast of changes that impact business performance and success; and securing business support resources that assist entrepreneurs to start, grow, and succeed in business. Students will research various types of business support resources and draft a resource plan for a start-up in its early stages.
Prerequisite(s): ENTR 1100
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ENTR 1150 - Business Plan Development 3 hr(s).
This course covers the importance of planning the initial development and expansion of a start-up business. Topics will include the following: determining required information to include in the plan; drafting a business plan using business plan software; tailoring a business plan for a specific target audience; and “pitching” the plan to potential investors and other key contacts. Students will draft a business plan that could be used as a guide to start an actual business. Instructor approval required. To qualify for admission in this course, students must either: A) complete all ENTR courses through ENTR 1140 with a “C” or better; OR B) complete ENTR 1100 with a “C” or higher grade AND complete relevant advanced or equivalent courses to ENTR 1120 through ENTR 1140 (business ownership or startup experience will also be considered).
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Events Management |
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EVMG 1101 - Events Coordination/Leadership 3 hr(s).
This course provides students with the knowledge and skills necessary to coordinate a variety of events. Foundational principles and components of even planning in various environments and venues will be covered. Additionally, leadership skills and their application to the overall coordination and execution of events will be discussed. Topics include: Event creation and orchestration, effective communication, and the development organizational and leadership qualities critical for the profession.
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EVMG 1103 - Wedding Planning 3 hr(s).
This course is intended to demonstrate the proper procedures of planning a wedding to ensure a successful and perfect wedding day. Students will discuss everything a wedding planner does from budget preparation to planning the reception.
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EVMG 2200 - Adventure WV Tourism Mgmt 3 hr(s).
This course provides a survey of outdoor adventure options in the West Virginia tourism industry. Students learn the management practices of tourism venues throughout the state. Discussions will include whitewater rafting, rock climbing, outdoor trail guidance, winter sports, etc. The course will include discussions in marketing and promotion, customer needs and expectations, safety and liability, and overall budget management.
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EVMG 2230 - Hospitality Mrktng & Analytics 3 hr(s).
This course focuses on the application of marketing skills to the Hospitality and Event Management Industries. Foundational principles and skills needed to create a successful marketing plan from initial concept to final execution will be developed. Data-driven methodologies for gathering and analyzing marketing data will be discussed. Students will use marketing analysis to identify vital revenue-driven decisions.
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EVMG 2240 - Cultural Awareness & Service 3 hr(s).
This course is designed to help students in the service industries develop foundational knowledge and tools to increase cultural sensitivity; recognize the benefit, impact and challenges created by cultural differences; and improve cultural competence and communication. Practical leadership, customer service skills, and team building approaches to organizational behavior will be presented.
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EVMG 2250 - Convention Mgmt & Service 3 hr(s).
This course provides students with the knowledge and skills required to coordinate multi-level events within the corporate environment. This course provides students with a comprehensive approach to managing, servicing and planning large meetings, events, conferences, and conventions. Students will achieve a contemporary, working knowledge of industry principles, practices, operations, service and management as well as an understanding of industry challenges and trends.
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Finance |
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FINC 2201 - Introduction to Financial Management 3 hr(s).
This course is intended to give the student a background in the field of financial management, with emphasis on cost of capital, cost of external capital, cost of retained earnings, and similar concepts. It will also cover material investment decisions and financial decisions.
Prerequisite(s): ACCT 2201
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FINC 2230 - Financial Literacy 3 hr(s).
This course provides students with the framework and tools for preparing personal financial plans that serve as roadmaps for goal achievement. It emphasizes the dynamics of the personal financial planning process by considering the impact of life changes - birth, marriage, divorce, job and career, and death.
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Food Service Management |
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FOSM 1100 - ServSafe® 1 hr(s).
Students will master multiple modules relating to topics on food service sanitation. Upon completion of the course, students will be prepared to successfully take the ServSafe® exam.
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FOSM 1101 - Fundamentals of Food 2 hr(s).
This course serves as a basic introduction to all things hospitality including aspects of hotel, food service, restaurant, and travel and tourism businesses. Students will review food service history as well as identify industry leaders of today. Students will become familiar with front of the house and back of the house duties. Training will include equipment specifications, workflow, as well as an overview of operations, marketing, and sales.
Restriction(s): Food Service Management majors only
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FOSM 1103 - Fundamentals of Food Lab 1 hr(s).
Focuses on providing clear, detailed instruction in the cooking theory and techniques necessary to meet the demands of the professional kitchen. Correct methods of handling tools, equipment and materials used in food preparation are studied in detail. Students will demonstrate the utilization and care of selected food service equipment in a laboratory setting. Emphasis is placed on sanitation and safety practices. Students are introduced to the role of mise en place in the professional kitchen. Students will also become familiar with front of the house operations such as dining room service and set up.
Restriction(s): Food Service Management majors only
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FOSM 1110 - Nutrition 3 hr(s).
This course is a study of the nutrients, their sources, and their relationship to body functions. Each stage of the life cycle will be studied as it relates to changing nutritional requirements for individuals and family groups of varying cultural and economic levels. Students will evaluate their daily nutritional intake against recommended daily allowances.
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FOSM 1119 - Intro to the Food Service and Hospitality Industry 1 hr(s).
This course is an overview of the “constantly changing” hospitality industry. A focus on historical practices through emerging trends will be discussed with emphasis on primary industry concerns.
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FOSM 1120 - Nutrition in Childhood & Adolescence 3 hr(s).
This course will provide an overview of basic nutrition as well as nutrient standards used to evaluate nutrition status among Americans. Specific focus will include nutrition needs from pre-pregnancy through adolescence. Students will evaluate the new dietary guidelines and food pyramid system and complete a menu planning assignment and a computer-aided diet analysis for an individual between the ages of 2-18.
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FOSM 1130 - Basic Baking 1 hr(s).
This course will provide students with an introduction to the science of baking including the purpose of common ingredients found in the bakeshop, the effect of certain baking techniques and the application of culinary math to recipe conversions. Students will study the procedures used to prepare the following categories of baked goods: cookies, quick breads, pies, cakes, basic yeast dough, Pate a Choux, and pastry fillings and sauces. This course will also review history of the pastry industry and current industry trends.
Prerequisite(s): FOSM 1121 , FOSM 1100 , or FOSM 1122 and must be taken concurrently with FOSM 1131
Restriction(s): Culinary Arts and Pastry & Baking Arts majors
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FOSM 1131 - Basic Baking Lab 2 hr(s).
This course applies the fundamentals of the baking science to the preparation of a variety of pastry and baking products in a lab environment. Labs will include application of the techniques studies in FOSM 1130 - Basic Baking with an emphasis on presentation. This course will also include the use and care of equipment found in a modern bakery.
Prerequisite(s): FOSM 1121 , FOSM 1100 or FOSM 1122 , and must be taken concurrently with FOSM 1130
Restriction(s): Culinary Arts and Pastry & Baking Arts majors
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FOSM 1140 - Food Service Cost Analysis & Management 3 hr(s).
This course will enable students to perform basic cost analysis related to food service operations. The student will perform calculations associated with food costs, labor costs, menu pricing, and other pertinent management functions.
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FOSM 1150 - Sports Nutrition 3 hr(s).
This course will provide an introduction to sports nutrition including definitions of sports nutrition and general nutrition concepts, a review of digestion and energy metabolism, a thorough explanation of macronutrients, micronutrients, and water as they relate to athletic performance. The course will also review the most current research as it relates to the energy systems and specific nutrition needs of athletes in three categories - endurance, strength/power, and team sports.
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FOSM 1160 - Local Market Agriculture 3 hr(s).
This course will cover topics in small farm viability and will explore the collaboration between farmers and chefs in supporting and promoting the local food market. In addition, students will examine local farmers’ most common direct marketing opportunities. The student will be able to develop a farm to restaurant model, which will illustrate the importance of sharing the value of local foods.
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FOSM 1170 - Dining Room Service 1 hr(s).
This course examines the concepts, principles, and systems of dining room service. Topics include types of table service, dining room organization and table settings, staffing, responsibilities of dining room personnel, customer sales and service.
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FOSM 1180 - Professionalism 1 hr(s).
In this career readiness course, students will build a professional portfolio, be prepared to apply and interview for jobs, and interact appropriately with others in the workforce. Specific instruction will be devoted to topics such as communication skills, etiquette, and time management.
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FOSM 1189 - Guided Experience I 1-4 hr(s).
This course will be a guided experience for community college students to explore topics of interest in their field through research, field experience, presentation, computer applications, lab experience, or other project agreed upon between the student and the supervising faculty and is submitted to the dean in a written contract. May be repeated for up to 4 hours. Instructor approval required. Credits earned may be applied as free electives in degree or certificate programs.
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FOSM 1199 - Special Topics in Food Service 0-4 hr(s).
Studies in special selected topics, to be determined by the instructor and approved by the School Dean. Zero credit hour courses must be attached to a credit bearing course. Credits earned will be applicable as free electives in associate and certificate of applied science degree programs. Students can earn up to 12 total credit hours for courses with the 1199 Special Topics designation.
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FOSM 2120 - Community Nutrition 3 hr(s).
Introduction to the role of nutrition in promoting health in individuals and groups in the community. This course explores the roles of concerned agencies, professional groups, and health delivery systems.
Prerequisite(s): FOSM 1110 with a grade of “C” or better
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FOSM 2130 - Lifespan Nutrition 3 hr(s).
An exploration of the principles of human nutrition and nutrient needs for stages of the life cycle, including prenatal, gestational, infancy, toddler, child, adolescent, adult, and elderly nutrition.
Prerequisite(s): FOSM 1110 with a grade of “C” or better
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FOSM 2140 - Medical Nutrition Therapy I 3 hr(s).
A study of clinical assessment, the nutrition care process, as well as normal dietary patterns and specific modifications for disease. This course will address conditions related to the upper and lower GI tract, cardiovascular system, and hepatobiliary system along with enteral and parenteral feedings.
Prerequisite(s): FOSM 1110 with a grade of “C” or better
Restriction(s): Dietary Management majors only
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FOSM 2150 - Medical Nutrition Therapy II 3 hr(s).
A continuation study of clinical assessment, the nutrition care process, as well as normal dietary patterns and specific modifications for disease. Dietary modifications for diabetes and related endocrine disorders, renal disease, respiratory diseases, cancer, metabolic disorders, and stress will be covered.
Prerequisite(s): FOSM 2140 with a grade of “C” or better
Restriction(s): Dietary Management majors only
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FOSM 2200 - Introduction to Foods 3 hr(s).
This course is a study in the selection, storage, preparation, and presentation of food. This three credit hour course will investigate each of the following categories of food and apply knowledge gained to laboratory applications: Milk & Dairy Products; Meat, Poultry & Shellfish; Fruits & Vegetables; Grains & Starches; Breads; Desserts; & Beverages. Emphasis will be placed on meal planning, food safety, nutrient value, and quality in taste and appearance.
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FOSM 2201 - Food Selection & Preparation 2 hr(s).
This course provides a study of the selection, storage, preparation, and presentation of food. Students will investigate each of the following categories of food and apply knowledge gained to practical applications in the laboratory setting: Stocks and sauces, soups, meat and game, poultry and game birds, fish and shellfish, vegetables, potatoes and starches, salads and salad dressings, sandwiches, breakfast preparation, and dairy products. Emphasis will be placed on ensuring food safety, nutrient value, and quality in taste and appearance.
Prerequisite(s): Must be taken concurrently with FOSM 2203
Restriction(s): Food Service Management majors
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FOSM 2202 - Quantity Food Production 2 hr(s).
Principles and techniques of quantity food preparation will be covered. Emphasis will be given to menu planning, use of standardized recipes, and quantity food production techniques.
Prerequisite(s): FOSM 2201 , and must be taken concurrently with FOSM 2204
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FOSM 2203 - Food Selection & Preparation Lab 2 hr(s).
Students will apply basic principles of food selection and preparation in a controlled lab setting. Labs will include application of basic food science and food evaluation techniques.
Prerequisite(s): FOSM 1100 and must be taken concurrently with FOSM 2201
Restriction(s): Food Service Management majors
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FOSM 2204 - Quantity Food Production Lab 2 hr(s).
Students will apply principles and methods of quantity food production using institutional equipment and evaluate food with consideration given to quality control and cost control.
Prerequisite(s): FOSM 2203 , and must be taken concurrently with FOSM 2202
Restriction(s): Food Service Management majors
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FOSM 2208 - Garde Manger Laboratory 2 hr(s).
Garde Manger Laboratory is the advanced practical application of techniques used in the cold kitchen. Students will prepare and demonstrate mastery of: Terrines, Pates, Galantines & Roulades, Cured & Smoked Foods, Cheese & Sausage, Canape & Hors d’ oeuvre, Salads, Cold Soups, Condiments and Crackers & Pickles (accompaniments). Preparation of a cold platter will demonstrate techniques practiced throughout the semester.
Prerequisite(s): FOSM 2203
Restriction(s): Food Service Management majors
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FOSM 2209 - Garde Manger 1 hr(s).
Garde Manger is the advanced study of techniques used in the cold kitchen. Students will define and describe terms such as: Terrines, Pates, Galantines & Roulades, Cured and Smoked Foods, Cheese and Sausage, Canape & Hors d’oeuvres, Salads, Cold Sauces, Cold Soups, Condiments, and Crackers & Pickles (accompaniments). Students will discuss and develop a plan for a cold platter that will incorporate theories learned throughout the semester.
Prerequisite(s): FOSM 2203
Restriction(s): Culinary Arts and Pastry & Baking Arts majors
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FOSM 2210 - Culinary Competitions 1-4 hr(s).
Students will produce innovative, competition quality food. Students will use advanced culinary techniques to showcase their creations for constructive critique. Students should expect to practice on their own a minimum of two hours for every one hour in class. Repeatable for up to 12 credit hours.
Restriction(s): Culinary Arts and Pastry & Baking Arts majors
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FOSM 2224 - Purchasing and Receiving 3 hr(s).
Includes factors to consider in selecting, purchasing, receiving, and storing various foods. Emphasis is given to the development of purchasing policies, procedures, inventory control and storage. Computer application is included in the course.
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FOSM 2225 - Resort & Hotel Management 3 hr(s).
Students will study four primary areas of the resort and hotel lodging businesses; service and guest services, housekeeping, catering and banquets, and front desk operations. Students will focus on the revenue and cost centers associated with hotel industry. Emphasis will also be placed on management of rooms, food and beverage, marketing, engineering, accounting, human resources, and security.
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FOSM 2227 - Food and Beverage Merchandising 3 hr(s).
This course discusses catering for different types of social functions, dining room arrangement, and service to gain customer satisfaction. It also deals with purchase specifications, management and quality as applied to tableware, furnishing, equipment, and supplies.
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FOSM 2228 - Food Service Organization and Management 3 hr(s).
The students will analyze the organization and management of various types of food service programs. Special emphasis is placed on personnel, operating systems, budgeting, purchasing, work schedules, and supervision.
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FOSM 2229 - Food Service Internship 2-8 hr(s).
This course is designed to provide supervised instruction during a paid work experience conducted in an assigned food service or hospitality operation. Course may be repeated up to 18 hours of credit based on emphasis area. Variable credit.
Restriction(s): Food Service Management majors
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FOSM 2229C - Food Service Internship 2-6 hr(s).
This course is designed to provide supervised instruction during either a paid or non-paid work experience conducted in a coordinated facility under the direction of an approved preceptor. Each credit hour of enrollment in FOSM 2229H equates to 80 hours of internship experience. Course may be repeated for students pursuing multiple specializations, but course sections will be identified by specialization code: FOSM 2229C - Culinary, FOSM 2229P - Pastry & Baking, FOSM 2229N - Nutrition & Dietetics Technology, FOSM 2229H - Hospitality & Tourism.
Restriction(s): Food Service Internship - Culinary Arts majors only
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FOSM 2229H - Food Service Internship 2-6 hr(s).
This course is designed to provide supervised instruction during either a paid or non-paid work experience conducted in a coordinated facility under the direction of an approved preceptor. Each credit hour of enrollment in FOSM 2229H equates to 80 hours of internship experience. Course may be repeated for students pursuing multiple specializations, but course sections will be identified by specialization code: FOSM 2229C - Culinary, FOSM 2229P - Pastry & Baking, FOSM 2229N - Nutrition & Dietetics Technology, FOSM 2229H - Hospitality & Tourism.
Restriction(s): Food Service Management - Hospitality & Tourism Concentration majors only
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FOSM 2229N - Food Service Internship 2-6 hr(s).
This course is designed to provide supervised instruction during either a paid or non-paid work experience conducted in a coordinated facility under the direction of an approved preceptor. Each credit hour of enrollment in FOSM 2229N equates to 80 hours of internship experience. Course may be repeated for students pursuing multiple specializations, but course sections will be identified by specialization code: FOSM 2229C - Culinary, FOSM 2229P - Pastry & Baking, FOSM 2229N - Nutrition & Dietetics Technology, FOSM 2229H - Hospitality & Tourism.
Restriction(s): Food Service Internship - Nutrition & Dietetics Technology majors only
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FOSM 2229P - Food Service Internship 2-6 hr(s).
This course is designed to provide supervised instruction during either a paid or non-paid work experience conducted in a coordinated facility under the direction of an approved preceptor. Each credit hour of enrollment in FOSM 2229P equates to 80 hours of internship experience. Course may be repeated for students pursuing multiple specializations, but course sections will be identified by specialization code: FOSM 2229C - Culinary, FOSM 2229P - Pastry & Baking, FOSM 2229N - Nutrition & Dietetics Technology, FOSM 2229H - Hospitality & Tourism.
Restriction(s): Food Service Management - Pastry & Baking Arts majors only
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FOSM 2230 - Advanced Baking 1 hr(s).
This course builds on fundamental baking skills learned in FOSM 1130 - Basic Baking . Students will learn advanced level techniques for production of baked products such as artisan breads, laminated pastries, and cakes.
Prerequisite(s): FOSM 1130 and FOSM 1131 , and must be taken concurrently with FOSM 1130
Restriction(s): Culinary Arts and Pastry & Baking Arts majors
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FOSM 2231 - Advanced Baking Laboratory 2 hr(s).
Students will build on baking foundations acquired in FOSM 1131 . Students will develop advanced baking techniques as applied to breads, pastries, and cake production.
Prerequisite(s): FOSM 1130 , FOSM 1131 , and must be taken concurrently with FOSM 2230
Restriction(s): Culinary Arts and Pastry & Baking Arts majors
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FOSM 2232 - Pastry & Confections 1 hr(s).
This course is an advanced pastry course that builds upon the knowledge acquired in previous pastry courses. Techniques for more complex and intricate pastries, confections, and presentations will be discussed. Students will study the properties of chocolate and sugar as well as the techniques used for decorative work with these products.
Prerequisite(s): FOSM 1130 , FOSM 1131 , and must be taken concurrently with FOSM 2233
Restriction(s): Culinary Arts and Pastry & Baking Arts majors
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FOSM 2233 - Pastries & Confections Laboratory 2 hr(s).
This course is an advanced pastry course where students will refine sills for more complex and intricate preparations of pastry, confections, and dessert products. Students will also be introduced to candy, sugar, and chocolate work.
Prerequisite(s): FOSM 1130 , FOSM 1131 , and must be taken concurrently with FOSM 2232
Restriction(s): Culinary Arts and Pastry & Baking Arts majors
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FOSM 2240 - Tortes and Specialty Cakes 1 hr(s).
This course will study design and structure of tiered, carved and other specialty cakes and tortes. Students will practice designing their own tortes and cakes while applying principles related to structure and flavor profiles. Student will learn about the properties of advanced cake decorating products such as fondant, gumpaste, and pastillage. Business aspects such as labor costs and pricing will be discussed.
Prerequisite(s): FOSM 1130 , FOSM 1131 , and must be taken concurrently with FOSM 2241
Restriction(s): Culinary Arts and Pastry & Baking Arts majors
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FOSM 2241 - Tortes and Specialty Cakes Laboratory 2 hr(s).
This course will primarily focus on torte and cake production with an emphasis on presentation. Students will apply skills acquired in FOSM 2241 to execute the tortes, gateau, and specialty cakes of their own design. This class will provide students with the opportunity to develop their piping skills as well as provide an introduction to advanced cake decorating products such as fondant and gum paste.
Prerequisite(s): FOSM 1130 , FOSM 1131 , and must be taken concurrently with FOSM 2240
Restriction(s): Culinary Arts and Pastry & Baking Arts majors
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FOSM 2250 - Applications in Community & Medical Nutrition 3 hr(s).
This course will provide students with methods and practices necessary to access nutritional needs in client-oriented dietetic systems and community-oriented nutrition programs. Students will apply nutrition knowledge to the following: patient education, screening for nutritional risk, determining nutrient requirements across the lifespan, translating nutritional needs into food and menu choices, calculating body composition, and calculating diets for specific health conditions.
Prerequisite(s): FOSM 2220
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FOSM 2255 - Management & Regulation of Child Nutrition Programs in Schools 3 hr(s).
This course will provide knowledge and application practices related to management principles, regulatory requirements, best practices, and current issues related to school nutrition programs. The following aspects of school nutrition program management will be covered: menu planning, procurement, financial management and accountability, food production, record keeping, food safety, training and nutrition education. Management practices will be incorporated throughout the class.
Note: Successful completion of a 4-day seminar session provided by the WVDE is required as a prerequisite to enrollment. Seminar sessions will consist of lectures and program applications delivered by state-level coordinators, topical concurrent sessions related to course outcomes, activities and resources. Students will fulfill remaining course requirements through on-site application assignments.
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FOSM 2260 - Seminar in Dietary Management 1 hr(s).
This course will focus on the dietary management profession by looking at legal issues, professionalism, certification and licensing, preparation of resume, etc. Instructor approval required.
Restriction(s): Dietary Manager majors
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FOSM 2270 - Sem Nutrition & Dietetics Tech 3 hr(s).
This course will focus on preparing students for the Dietetic Technician Registration Exam and entry into the dietetic profession by discussing legal and ethical issues, professionalism, certification and licensing, and job readiness. Students must pass a final competency exam to pass this course. Instructor Approval
Restriction(s): Dietary Management majors only
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FOSM 2289 - Guided Experience II 1-4 hr(s).
This course will be an advanced guided experience for community college students to explore topics of interest in their field through research, field experience, presentation, computer applications, lab experience, or other project agreed upon between the student and the supervising faculty and is submitted to the dean in a written contract. May be repeated for up to 4 hours. Instructor approval required. Credits earned may be applied as free electives in degree or certificate programs.
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FOSM 2299 - Special Topics in Food Service 0-4 hr(s).
This course will provide an opportunity for students to further their study of principles and concepts in the field and to apply their knowledge in a variety of application both in the traditional classroom setting and in work/job related experiences. The class will be an individualized, arranged course, with learning outcomes determined by the instructor in consultation with the student and permission of the School Dean. Zero credit hour courses must be attached to a credit bearing course. Students can earn up to 12 total credit hours for courses with the 2299 Special Topics designation.
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FOSM 2995 - Food Service Capstone 1-6 hr(s).
This course is designed to provide supervised instruction during a non-paid work experience conducted in an assigned food service or hospitality operation. Course may be repeated up to 18 hours of credit based on emphasis area. Capstone course. Variable credit.
Restriction(s): Food Service Management majors
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FOSM 2995C - Food Service Capstone 3 hr(s).
This course will focus on professional organizations, testing and certification, and preparation for entry into the professional field respective to the chosen specialization. Students will enroll in sections designated by the specialization: FOSM 2995C - Culinary, FOSM 2995P - Pastry & Baking, FOSM 2995N - Nutrition & Dietetics Technology, FOSM 2995H - Hospitality & Tourism.
Restriction(s): Food Service Management - Culinary Arts majors only
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FOSM 2995H - Food Service Capstone 3 hr(s).
This course will focus on professional organizations, testing and certification, and preparation for entry into the professional field respective to the chosen specialization. Students will enroll in sections designated by the specialization: FOSM 2995C - Culinary, FOSM 2995P - Pastry & Baking, FOSM 2995N - Nutrition & Dietetics Technology, FOSM 2995H - Hospitality & Tourism.
Restriction(s): Food Service Management - Hospitality & Tourism majors only
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FOSM 2995N - Food Service Capstone 3 hr(s).
This course will focus on professional organizations, testing and certification, and preparation for entry into the professional field respective to the chosen specialization. Students will enroll in sections designated by the specialization: FOSM 2995C - Culinary, FOSM 2995P - Pastry & Baking, FOSM 2995N - Nutrition & Dietetics Technology, FOSM 2995H - Hospitality & Tourism.
Restriction(s): Food Service Management - Nutrition & Technology majors only
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