Catalog of Courses

Displaying 1 - 32 of 32 classes.

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.

Introduction of principles, methods, and techniques for communicating with deaf people who sign. Development of expressive and receptive sign skills, manual alphabet, numbers, and sign vocabulary. Overview of syntax, grammar, and culture related to American Sign Language (A.S.L.). Prerequisites: None. ASL103 suggested as a corequisite but not required.

Continued development of knowledge and language skills for communicating with deaf people who sign. Includes numbers, fingerspelling, and culture. Emphasis on enhancement of receptive sign skills and continued development of expressive sign skills. Application of rudimentary, syntactical, and grammatical structure stressed with continued development of sign vocabulary.

Prerequisites: A grade of C or better in ASL101 or permission of Department or Division. Completion of prerequisites within the last three years is required.

Cooking techniques and preparation of breakfast items, salads, sandwiches, and dressings. Theory and practice of production of egg, pasta, cheeses, and fruit dishes, canapes and hors d`oeuvre creations. Study of lettuces, fruits, grains, cheeses and dressings as components of salads and sandwiches. Prerequisites: None.

Introductory principles and skills for professional cooking. Introduces organizational structure of kitchen staff in different types of kitchens. Includes basic principles of safety and sanitation, equipment and utensil use, French cooking terms, recipe use, measuring techniques, identification and use of seasoning agents, and basic cooking methods applied to stocks, sauces and soups, vegetables, starches, entrees, and eggs. Emphasis on practical experiences in a commercial kitchen. Prerequisites: None.

Cooking techniques and preparation of cold food items to include salads, sandwiches, hors d'oeuvres, and appetizers. Preparation of common breakfast foods found in restaurant operations. Prerequisites: None.

Students must have or obtain a current Maricopa County Arizona Food Handlers Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.

Principles and techniques for preparation, storage, and serving of bakery products. Includes breads, cakes, pies, pastry, cookies, fillings, and icings. Emphasis on practical experiences in a commercial bakery. 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 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 regulatory authorities. Focuses on stewarding as an important kitchen support service with emphasis on appropriate practices and principles of receiving food and product rotation. Prerequisites: None.

Basic business operations for a bakery including examination of product lines, menu development, pricing, and marketing strategies. Prerequisites: None.

Note: This course has differences between current terms. Please see advisement for specific information.

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.

Advanced techniques for the production of special occasion cakes, including initial design work, baking, icing, and finishing components.

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.

Equivalent course(s): FON206 & HRM206

Introduction to the science of food and human nutrition. Current sustainable dietary recommendations and applications for maximizing well-being and minimizing risk of chronic disease throughout the life cycle. An overview of the nutrients, emphasizing the importance of energy and fluid balance, and optimal functioning of the digestive system. Understanding factors that influence food intake in different cultures. Methods for evaluating credibility of nutrition claims, a focus on modern food safety and technology practices, and a worldview of nutrition are included. Emphasis is on personal dietary behavior change for a holistic life of wellness. Prerequisites: None.

Scientific principles of human nutrition. Emphasis on scientific literacy and the study of nutrients for disease prevention. Includes macronutrients and micronutrients, human nutrient metabolism and nutrition's role in the health of the human body throughout the life cycle. Addresses nutrition principles for prevention of nutrition-related health conditions. Prerequisites: None.

General Education Designation: Natural Sciences (General) - [SG] in combination with: FON241LL
General Education Designations: SG GE Codes

Provides an overview of the normal development of human communication. Emphasis on normative processes involved in speech, language, and hearing development. Examines the impact of multicultural, multi-linguistic environments on speech and language development. Prerequisites: None.

Explore a variety of communication disorders in children and adults that speech-language pathologists diagnose and treat. Provides an introduction to typical versus disordered communication, the causes, characteristics of a variety of speech, language, hearing, and swallowing disorders, and the effects that they can have on those afflicted with them. Prerequisites: None.

Provides a review of the anatomical systems of respiration, phonation, articulation and resonance and hearing and their relationship to pathologies of speech, language and hearing. Includes basic physiology of systems and the neuroanatomy and neurophysiology related to speech and hearing production mechanisms. Examines the physical characteristics of sound and the structure and function of the human auditory system. Prerequisites: None.

Examines the nature, causes and treatment of language disorders across the lifespan. Focuses on developmental and acquired language disorders in childhood through adulthood. Includes multicultural/multilingual issues and therapy observations. Prerequisites: None.

Provides an overview of English phonetics and phonetic transcription including practice with transcription of normal and disordered speech at the entry-level using the International Phonetic Alphabet (IPA). Examines the nature, causes, characteristics and treatment of a variety of speech sound disorders across the lifespan including phonological processes/disorders, articulation, dysarthria, apraxia, and other organic disorders. Includes multicultural/multilingual issues and therapy observations. Prerequisites: None.

Examines the nature, causes, and treatment of a variety of speech, language, hearing disorders. Focuses on fluency, voice, hearing, and swallowing/feeding disorders. Expands on language disorders in adolescents and young adults including metacognition and cognitive strategies. Includes therapy observations. Prerequisites: None.

Examines issues associated with professional and ethical behaviors, including the Speech Language Pathology Assistant (SLPA) scope of practice as specified by state and national governing bodies for the profession. Focuses on indirect activities related to client treatment including creation of lessons, implementation of treatment, and documentation. Includes an overview of universal safety precautions, confidentiality, compliance with laws/regulations, and service delivery options in both the educational and health care systems. Prerequisites: None.

Examines a variety of behavior principles, strategies and techniques used with individuals with communication disorders. Focuses on setting up a positive learning environment, increasing motivation and attention, and using Positive Behavioral Interventions and Supports (PBIS) with clients. Prerequisites: None.

Practical experience in completing clinical fieldwork as a Speech Language Pathology Assistant (SLPA). Provides opportunity to create lesson plans, implement therapy, record client performance and maintain appropriate documentation for a variety of speech-language disorders in a therapeutic environment. A minimum of 100 hours for the clinical interaction experience in this course is required. Prerequisites: None.

Examines the use of Assistive Technology (AT) and Augmentative Alternative Communication (AAC) systems within various environments to support functional interaction with individuals with disabilities. Focuses on a variety of guiding principles, strategies, accommodations, modifications, computer hardware and software as well as low-tech and high-tech AT and AAC systems. Provides guidelines for need identification and implementation of AT and AAC systems within therapeutic and natural environments. Prerequisites: None.

Examines disabilities with a focus on treatment techniques for low incidence disabilities. Focuses on blindness, deafness, moderate to severe intellectual disability, complex health issues, serious motor and physical impairment, multiple disabilities, genetic syndromes, moderate to severe autism, and social emotional disabilities. Includes therapy observations. Prerequisites: None.