Catalog of Courses
Browse below to find courses being taught at EMCC during current and upcoming semesters. Courses are listed in alphanumeric order based on course subject prefix and number. You may click on the subject listings in the left filter menu to narrow results by subject. You may search for current class offerings available for enrollment by clicking on the link under each course. Click here to view the official current and archived book versions of the EMCC Academic Catalog.
Focuses on the theory and practice of food service safety and sanitation. Emphasis on understanding and applying the Hazard Analysis Critical Control Points (HACCP) concept. Reviews legal elements of food service sanitation based on requirements and recommendations of Maricopa County Health Department. Focuses on stewarding as an important kitchen support service with emphasis on appropriate practices and principles of receiving food and product rotation. Prerequisites: None.
Baking principles to include detailed study of ingredients, heat transfer, and recipe conversions. Basic business operations for a retail bakery including bakery product line and floor plan design. Prerequisites: None.
Basic skills necessary to understand and utilize cost controls. Focus on measurements, recipe costing and yield analysis. Application of systems and practices for efficient food purchasing, storage, production, budgeting and inventory. Prerequisites: None.
Advanced principles and techniques in commercial baking and dessert preparation. Focus on fine pastries with European flair and on desserts served in better hotels, restaurants, and resorts. Preparation of macaroons, tarts, puff pastries, specialty cakes, and desserts such as Bavarian creams, mousses, custards, souffles, crepe desserts, and flammeries. Preparation and use of sauces, techniques for using nuts and chocolate, and exploration of new recipes.Prerequisites: A grade of C or better in CUL113, or permission of Program Director.
The preparation of classical and artisan breads using advanced production techniques and skills. Classic breakfast pastry, with the production of laminated doughs, sweet doughs, and rich yeast doughs to include Danish, croissant, puff pastry, brioche, and other international classics. Completion of edible centerpieces made out of various styles of bread. Prerequisites: None.Students must have or obtain a current Maricopa County Arizona Food Handler`s Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.
Focuses on theory and practice of operating a casual dining room; includes set-up and clean-up, food and beverage service, proper etiquette, point-of-sale operation and presenting guest checks. Emphasis on service techniques, including buffet and banquet set-ups, and customer accommodations. Prerequisites: None.
Gourmet international food preparation applied to restaurants. Review principles of sanitation and safety. Explores history and customs, serving styles, and preparation techniques of foods unique to selected international cultures. Emphasis on practical cooking experiences in a restaurant kitchen. Cultures to include, but not limited to: Italian, German, Oriental, Middle Eastern, and Spanish.Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.
American regional food preparation applied to restaurants. Review principles of sanitation and safety. Explores history and customs, serving styles, and preparation techniques of foods unique to selected American regions. Emphasis on practical cooking experiences in a restaurant setting. American regions to include, but not limited to: Southern, Cajun/Creole, New England, Mid-West, and Pacific Coast.Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.
Principles of French cooking applied to restaurant kitchens. Includes review of safety and sanitation principles, orientation to French culture, use of French terms and recipes, and reading French menus. Emphasis on practical experiences in preparing French meals in a restaurant kitchen. Introduces preparation of appetizers, hors d'oeurves, charcuterie items, pastries, and desserts.Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.
Focuses on the basic steps of the catering process in a commercial food setting. Includes an overview of safety and sanitation principles. Emphasizes practical experiences in booking and record keeping, function planning, ordering, production, and service set-up and breakdown for both in-house and off-premise catered events.Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.
Basic and advanced execution for special occasion, wedding, and groom's cakes to include initial design work, baking, icing, and advanced finishing techniques to include the use of fondant and gum paste. Enhancement of cakes to include basic sugar, pastillage, and chocolate decoration.Prerequisites: A grade of C or better in CUL113 or permission of Program Director.
Advanced production techniques for plated desserts, frozen desserts, modern and classical gateaux, petits fours, and chocolates.Prerequisites: A grade of C or better in CUL113 or permission of Program Director.
Administrative procedures and personnel relationships: Management of materials costs, record keeping and legal aspects of food and beverage service operations. Prerequisites: None.
Learning culture of engineering, engineering use of computer tools, and computer modeling as applied to engineering analysis and design.Arizona Shared Unique Number SUN# EGR 1102 - In combination with: ECE103 Prerequisites: A grade of C or better in MAT15+ or higher-level mathematics course, or an appropriate District placement above MAT15+, or permission of Instructor or Division or Department Chair.
Note: This course has differences between current terms. Please see advisement for specific information.
Fundamentals of the design process: engineering modeling, communication and problem-solving skills in a team environment. Emphasis on process-based improvements to the design process. Introduction to engineering as a profession.Student may receive credit for only one of the following: ECE103 or ECE103EP. Prerequisites: A grade of C or better in ECE102 or permission of Instructor or Division or Department Chair.
Modeling of static equilibrium in particles and rigid bodies through analysis of forces and mechanical properties.Prerequisites: A grade of C or better in PHY115 or PHY121 or permission of Instructor or Division or Department Chair. Corequisites: MAT230 or MAT231 or permission of Instructor or Division or Department Chair.
Modeling of dynamic motion in particles and rigid bodies through kinetics and kinematics. Work and energy principles; impulse and momentum principles; planar kinematics; equations of motion; conservation of energy and momentum.A grade of C or better required in all Prerequisites. Prerequisites: ECE211 and PHY115 or PHY121 or permission of Instructor or Division/Dept Chair. Prerequisites or Corequisites: MAT240 or MAT241 or permission of Instructor or Division/Dept Chair.
Designed to provide students with a strong fundamental foundation in the mechanics of solids. Includes the concepts of stress and strain applied to the analysis and design of members subjected to axial and torsional loads and members subjected to shear and bending, applications and transformation of plane stress and plane strain, deformation of beams, and elastic buckling of columns.Prerequisites: A grade of C or better in ECE211 or ECE214 or permission of Instructor or Division or Department Chair.
A descriptive analysis of the structure and functioning of the American economy. Emphasis on basic economic institutions and factors that determine national income and employment levels. Consideration given to the macroeconomic topics of national income, unemployment, inflation and monetary and fiscal policies. Prerequisites: None.
Microeconomic analysis including the theory of consumer choice, price determination, resource allocation and income distribution. Includes non-competitive market structures such as monopoly and oligopoly; and the effects of government regulation. Prerequisites: None.
Overview of digital literacy for identifying the skills needed to become informed users of technology to communicate, instruct, create and think critically with digital tools. Explores how emerging technologies are used to teach and learn across varied educational environments (face-to-face, hybrid, online, etc). Includes skills focused on basic computer operations, productivity software, digital citizenship, instructional practices, information literacy and family and professional partnerships. Discusses current trends and related issues about the use of technology and its impacts in P20 education. Prerequisites: None.
Historical overview of current educational and legal issues for serving English Learners (EL). Comparison and evaluation of various types of language educational models including Structured English Immersion (SEI), Sheltered English Instruction, and bilingual/Dual Language Immersion (DLI). Includes SEI, Sheltered English Instruction, and bilingual/DLI strategies. Prerequisites: None.Approved school-based practicum is required. EDU220 incorporates the 45-clock hour curricular framework for SEI endorsement through the Arizona Department of Education.
Overview of the historical, political, economic, social, and philosophical factors that influence education and make it so complex. Opportunity for students to assess their interest and suitability for teaching. Prerequisites: None.EDU221 requires a minimum of 30 hours of field experience in elementary or secondary classroom environment.
Overview of the exceptional learner with emphasis on factors relating to current practices, identification, characteristics, and educational adaptations. Issues related to mild disabilities, severe disabilities, emotional and behavioral disorders, intellectual disabilities, and students who are gifted. Prerequisites: None.EDU222 requires an approved field experience.
Examination of the relationship of cultural values to the formation of self-concept and learning styles. Examination of the role of prejudice, stereotyping and cultural incompatibilities in education. Emphasis on teacher preparation (preservice and/or inservice) to offer an equal educational opportunity to students of all cultural groups. Prerequisites: None.
Analysis of K-12 classroom interactions, classroom environment, and classroom management skills from a teacher's point of view. Focus on classroom as a multidimensional environment in which principles of classroom design, communication, management, and resources determine effectiveness. Prerequisites: None. EDU221 suggested but not required.Requires a 20-hour field experience in a K-12 classroom.
The history, functions, organization and current issues in the community/junior college with emphasis on the Arizona community colleges. Includes focus on the design and practice of effective community college teaching and learning with special emphasis on the Maricopa County Community College District. Prerequisites: None.
Overview of early childhood education (birth to age eight) in American society, including current issues and responsibilities. Emphasis on issues of professionalism, ethics and program types. Opportunities for students to explore potential career paths. Prerequisites: None.EED200 requires a minimum of 30 hours of field experience in birth to age eight environments.
Benefits of play for children birth to 8 years of age. Inclusion of art, music, and movement used in all dimensions of play. Identify uses and roles in the development of children.Prerequisites: A grade of C or better in CFS/ECH176, or CFS235, or EED205.
Principles for guiding young children in early care and education environments. Exploration of guidance, management, and how the environment impacts the lives of young children. Includes observation of classrooms of children ages birth to age eight. Prerequisites: None.
Consideration of public health issues and safety procedures within early childhood settings, serving young children birth to age eight. Overview of nutritional needs and issues of physical fitness and well-being in young children. Includes field experiences. Prerequisites: None.
Introduces children's language acquisition and literacy development. Exploration of the relationships among language, literacy, family, culture, and community. Study of educational practices and advocacy opportunities that support language acquisition, literacy development and the preservation of heritage languages. Prerequisites: None.
Work experience with infants and toddlers in early care and education settings. Eighty (80) hours of designated work per credit.May be repeated for a total of six (6) credit hours. Prerequisites: Permission of Department or Division.
Work experience with preschoolers in early care and education settings. Eighty (80) hours of designated work per credit.May be repeated for a total of six (6) credit hours. Prerequisites: Permission of Department or Division.
Number systems, conversion methods, binary and complement arithmetic, Boolean switching algebra and circuit minimization techniques. Analysis and design of combinational logic, flip-flops, simple counters, registers, ROMs, PLDs, synchronous and asynchronous sequential circuits, and state reduction techniques. Building physical circuits.Prerequisites: None. Corequisites: CSC100 or CSC110 or permission of Instructor or Division or Department Chair.
Assembly language programming including input/output (I/O) programming and exception/interrupt handling. Register-level computer organization, I/O interfaces, assemblers, and linkers. Processor organization and design, data path, control, pipelining, and input/output. Memory organization with cache and virtual memory.Prerequisites: A grade of C or better in [(CSC100 or CSC110) and CSC/EEE120], or permission of Instructor or Division or Department Chair.
Introduction to theory and principles of electric circuits, magnetism and electromagnetism including basic motors, transformers and generators. Use of basic measuring instruments. Overview of Ohm's and Kirchhoff's law and electronics in the modern world. Prerequisites: None.
Theory of operation of semi-conductor devices, component and system construction, operation, installation, and service. Specific and practical applications in relations to temperature, light, speed and pressure control as used in industry today. Includes amplifiers, power supplies, integrated circuits, alternating current (AC) and direct current (DC) drives, fiber optics, and safety. Prerequisites: None.
Principles and operation of AC (Alternating current) and DC (direct current) motors, generators, and alternators. Includes single-phase motors along with induction, synchronous, and wound-rotor types of three-phase motors. DC motors including shunt-field, series field, wound rotor, permanent magnet, stepper and brushless types.Prerequisites: A grade of C or better in ELC119 or permission of Instructor or admission to Electric League of Arizona program.
Electrical symbols, line diagrams and logic. Contacts and starters, control devices, reversing circuits and power distribution systems. Magnetism and magnetic solenoids, reduced voltage starters, and circuits. Hand tools and safety procedures.Prerequisites: A grade of "C" or better in ELC119 or permission of Department or Division or admission to Electric League of Arizona program.