2019-2020 Undergraduate Catalog [ARCHIVED CATALOG]
Course Descriptions
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The following are descriptions of courses offered by Naugatuck Valley Community College. It is the responsibility of the students to check their programs of study, and to carefully check the schedule of course offerings prior to each semester, in order to ascertain which courses will be offered for a particular semester.
In the following course descriptions, the number of credit hours for each course is indicated. Also included are numbers of lab and lecture hours. Students are urged to consult their counselor for information about transferability of courses to four-year institutions.
For additional information regarding the course descriptions please review the
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Fire Technology and Administration |
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FTA* H219 - Fire Investigation
Credits: 3
This course is intended to provide the student with the fundamentals and technical knowledge needed for proper fire scene interpretations, including recognizing and conducting origin and cause, preservation of evidence and documentation, scene security, motives of the fire setter, and types of fire causes.
Prerequisite(s): FTA* H116.
Corequisite(s): CHE* H111 or Instructor Approval.
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FTA* H272 - Terrorism - First Responders
Credits: 3
Many of the principles that apply to Haz Mat, EMS, and crime scene responses also apply at WMD responses. This course will provide additional information to help the First Responder understand informed, controlled, and safe responses to incidents involving weapons of mass destruction.
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Geography |
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GEO* H102 - Introduction to Human Geography
Credits: 3
This course is a study of interrelationships between the physical Environment and human activity with special emphasis on geographic factors which underlie current political, social, and economic problems.
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GEO* H111 - World Regional Geography
Credits: 3
The interaction of the physical Environment with the social, cultural, political, and economic conditions in various regions of the world, and the diverse patterns of human activity which emerge from the interplay of these forces are examined. The course is organized on natural regions such as Anglo-America, Latin America, Europe, the Middle East, Africa, and the Pacific World.
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Geology |
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GLG* H121 - Introduction to Physical Geology
Credits: 4
This course will be devoted to the study of the processes involved in the formation of the earth’s crust. A study of earthquakes, volcanoes, mountain building, minerals, oceans, continental drift, and erosion by wind, water, and ice will be explored.
Prerequisite(s): C or better in MAT* H094/MAT* H095, or an appropriate score on a college placement exam and eligibility for ENG* H101.
Lecture Hours: 3
Lab Hours: 3
Note: Some field trips may be included.
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Health |
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HLT* H103 - Investigations in Health Careers
Credits: 3
This course is designed to assist students in meeting the expectations of a health care curriculum and career. The students will become familiar with the rigors of higher education and the specific skills needed to maximize their opportunity for academic and clinical success. The course will include a comprehensive overview of the duties and responsibilities associated with clinical competency. Interdisciplinary learning strategies, correlating clinical and didactic education, life management skills, work ethics, and critical thinking skills necessary for all health providers will be emphasized.
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History |
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HIS* H101 - Western Civilization I
Credits: 3
This course is an issue-oriented course of Western Civilization from the Ancient World to 1715 from a contemporary perspective. Topics selected on the basis of significance and relevance will include oriental despotism, the origins of political democracy, concepts and codes of justice, the first federal empire, feudalism and the emergence of secular nation - states, and the Renaissance and Reformation - as seen through the eyes of statesmen, philosophers, religious leaders, writers, artists, scientists, etc. of their day.
Prerequisite(s): Eligibility for ENG* H101.
Note: Students may not receive credit for HIS*H104 or HIS*H121 in addition to HIS*H101.
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HIS* H102 - Western Civilization II
Credits: 3
This course is an issue-oriented study of Western Civilization from 1715 to the present from a contemporary perspective. Topics, selected on the basis of significance and relevance, will include change through revolution and evolution, industrialization and class conflict, individualism and collectivism, nationalism and imperialism, war and peace, totalitarianism, and the ecumenical spirit - as seen through the eyes of statesmen, philosophers, religious leaders, writers, artists, scientists, etc. of their day.
Prerequisite(s): Eligibility for ENG* H101.
Note: Students may not receive credit for HIS*H104 or HIS*H122 in addition to HIS*H102.
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HIS* H121 - World Civilization I
Credits: 3
A study and appreciation of African, European, and American civilizations, and their interaction with each other up to 1600.
Note: Students may not receive credit for HIS*H101 or HIS*H104 in addition to HIS*H121.
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HIS* H122 - World Civilization II
Credits: 3
A study and appreciation of African, European, and American civilizations, and the increasing interdependence from 1600 to the present.
Note: Students may not receive credit for HIS*H102 or HIS*H104 in addition to HIS*H122.
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HIS* H123 - Contemporary Issues in World Civilization
Credits: 3
In-depth studies of some of the major problems that confront the world today are presented. Course content is likely to vary from one semester to another in order to keep up with the changing complexion of the world’s problems.
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HIS* H124 - Women of the World
Credits: 3
This course is a study of women as driving forces in history and women driven by historical forces. Portraits of outstanding historical and contemporary female personalities - pagan priestesses and goddesses, women poets, scientists, educators, healers and reformers are presented.
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HIS* H201 - U.S. History I
Credits: 3
This course is essentially a chronological treatment of the social, economic, political and cultural development of the American people to 1865. Certain topics such as colonial life, the Revolution, the political thought of Hamilton and Jefferson, reform, slavery, abolition, and the Civil War are studied in depth.
Prerequisite(s): Eligibility for ENG* H101.
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HIS* H202 - U.S. History II
Credits: 3
The course is essentially chronological in its treatment of the period from 1865 to the present. Certain topics in the social, economic, political, and cultural development of the American nation, such as the Age of Industrialization, International Relations and World War I, the Depression and New Deal, World War II and postwar period including the Cold War, the Eisenhower Era, the Sixties and Vietnam are studied in depth.
Prerequisite(s): Eligibility for ENG* H101.
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HIS* H210 - History of Colonial America
Credits: 3
This course addresses the social, economic, political, and cultural development of the people of the British North American Colonies to 1783. Topics covered in this course will include the Americas prior to European colonization, early European exploration and settlement in the Americas, relations between Great Britain and the American colonies, the background and causes for the American Revolution, the development and operation of the American national government, and development of an American society/culture.
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HIS* H213 - The United States Since World War II
Credits: 3
This course addresses the social, economic, political and cultural development of the United States between 1920 and the present. Topics covered in this course will include the culture and economy of the 1920s, the Great Depression and the New Deal, World War II, the Cold War, the Korean War, American society in the 1950s, the Civil Rights Movement, the Women’s Rights Movement, the war in Vietnam, the Counterculture of the 1960s and ‘70s, the Reagan and Bush eras, the end of the Cold War, and the Clinton era.
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HIS* H215 - History of Women in the US
Credits: 3
This course will examine the position of women in the United States from the late nineteenth century to the present. Topics of study will include the origins and issues of the women’s movement in the nineteenth century, women’s suffrage, the women’s movement in the 1960’s and 1970’s, women and the law, women and patterns of work, women and business, women and religion, women and athletics, women and homemaking, women and assertiveness, women and sexuality, women and aging, women and divorce, and women and affirmative action.
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HIS* H218 - African-American History
Credits: 3
This course will utilize historical, sociological, and cultural perspectives in the analysis of the current status of African-Americans in the United States. The quest for equality, problems and prospects, and the role of African-Americans in the development of American and world cultures will be explored.
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Honors |
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HON H200 - Honors Special Topics Seminar
Credits: 3
In this course Honors students will examine a current, “real world” topic from an interdisciplinary perspective. Each student will produce a final research, design, or artistic product that demonstrates independent exploration of the topic. Required for honors designation. Topic varies each semester.
Prerequisite(s): Member of Honors Institute. “B” or better in ENG* H101 and MAT* H137.
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Horticulture |
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HRT* H101 - Landscape Construction
Credits: 4
This course provides applied experiences in assorted construction techniques necessary in the development of landscapes. Included are a survey of construction materials, deck design and construction, patio and walkway installation, stone wall construction, fencing, retaining wall design and construction. Earthwork calculations, measuring and materials estimating are included.
Prerequisite(s): C or better in ENG* H101 and permission of the program coordinator.
Note: Actual field exercises will be provided.
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HRT* H102 - Woody Plants
Credits: 3
This is a basic introduction to common desirable, deciduous and evergreen trees, shrubs and vines for the natural and cultivated landscape. The course emphasizes identification as well as learning the attributes, growth habits and cultural needs of the plants. Nomenclature and fundamental tree biology are discussed.
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HRT* H103 - Herbaceous Plants
Credits: 3
This course provides instruction in the identification and selection of annual and perennial herbaceous plants for various habitats. Students will develop an understanding of the plants’ ornamental value in garden and landscape design, based on flowers, foliage, form and adaptability to the environment.
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HRT* H104 - Soil Systems
Credits: 3
This course covers the relationships between soils and the environment with emphasis on common horticultural applications such as agricultural production, landscape functions, and greenhouse operations. It specifically focuses on soil texture and classification, the biological and chemical properties of soils, the impact of soils on the environment, and the principles and practices of modifying soils for horticultural applications.
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HRT* H105 - Fruit and Vegetable Production
Credits: 3
Primarily a course for residential vegetable and fruit cultivation, the course provides basic knowledge and methods that can be applied on the commercial level as well. Included are topics on site selection and soil preparation, planting, pruning, fertilization and general cultivation of vegetables, small bush and large tree fruits.
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HRT* H106 - Fruit Production
Credits: 3
This course will cover the current principles and cultural practices of tree, bush, and vine fruit crop production. The course provides basic knowledge and methods that can be applied on the commercial and residential level. Included are topics on site selection and soil preparation, planting, pruning and fertilization and general cultivation of a variety of fruiting plants. Site visits to fruit production sites will be included. Lecture and lab.
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HRT* H107 - Vegetable and Herb Production
Credits: 3
This course will cover the current principles and cultural practices of traditional and hydroponic vegetable crop production. The course provides basic knowledge and methods that can be applied on the commercial and residential level. Included are topics on site selection and soil preparation, planting, pruning and fertilization and general cultivation of a variety of vegetable plants. Site visits to agricultural businesses will be included. Lecture and lab.
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HRT* H115 - Turf Management
Credits: 3
The establishment and maintenance of turf grass are studied in the course. Lawn, golf course, and athletic field care are emphasized. Students will also learn to identify the turf grasses, identify and control weeds, insects, pests and diseases.
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HRT* H124 - Floral Design I
Credits: 3
The basic principles of design as applied to the art of floral arranging are examined and flower shop management operation.
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HRT* H202 - Landscape Design I
Credits: 3
This course provides students with the basic knowledge and skills to create a successful landscape plan. Starting with the proper placement and design of driveways and walkways, it guides the student through the stages of developing an entire residential property. Appropriate plant selection is based on site characteristics and design principles and elements.
Prerequisite(s): HRT* H102.
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HRT* H203 - Landscape Design II
Credits: 3
This course is designed as a continuation of HRT* H202. This course will aid students in developing skills in perceptual design, job bidding, as well as give an introduction to computer aided drafting, as related to horticulture landscaping.
Prerequisite(s): HRT* H202 or permission of instructor.
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HRT* H204 - Computers in Landscape Design
Credits: 3
This course is an introduction to utilizing computer applications in the landscape design profession. Material will cover the development of two-dimensional base plans, three-dimensional models, and two dimensional renderings. Also, examples of real-life projects will be highlighted to illustrate the transition from computer drawings to construction. The student will develop a working knowledge of AutoCad, ProLandscape, Google Sketchup, and Adobe Photoshop.
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HRT* H207 - Landscape Maintenance
Credits: 3
This course is designed to assist the professional and amateur landscape gardener to maintain their gardens through an understanding of plant growth, pruning, nutrition, propagation, etc. The course also includes landscape estimating.
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HRT* H208 - Landscape Contract Administration
Credits: 3
This course covers the topics of contracts, project estimation, and personnel management for small landscape businesses. The course will also review the legal requirements to start and execute landscape projects, maintain occupational licensure, and manage municipal planning review processes.
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HRT* H215 - Integrated Pest Management
Credits: 3
This course reviews the concepts, principles, development and application of Integrated Pest Management (IPM) systems in the commercial horticultural field. IPM constitutes a series of pest control strategies that are more sustainable toward agriculture, natural resources, and urban health. This course will also provide an overview of all of the subjects that the student will need to be familiar with in order to pass the State of Connecticut Custom Grounds Supervisory Pesticide Applicators License Examination.
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HRT* H219 - Arboriculture
Credits: 3
This course is designed to prepare landscapers for the State Arborist Exam. Topics include the biology, identification, selection, planting, management, preservation of trees and diagnosis of tree problems. It is recommended that if students lack extensive work experience they should have taken HRT* H102 - Woody Plants and HRT* H215 - Integrated Pest Management before taking the State Arborist Exam.
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HRT* H222 - Greenhouse Operations & Management
Credits: 4
This course focuses on the selection, production and management of greenhouse and bedding plants, interior plantscape management and design, management of annuals and perennials. Plant physiology is related to the Environmental effects on plant growth.
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HRT* H223 - Greenhouse Management II
Credits: 4
This course is a continued in-depth study of the commercial greenhouse industry. It is a complement to HRT* H222. Included in the course is an in-depth look at the production of greenhouse crops, disease, and insect control. Interior plant maintenance, soils testing, and development of production programs with the use of computer aided programs will be used to better understand plant growth.
Prerequisite(s): HRT* H222 or permission of instructor.
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HRT* H224 - Plant Propagation & Hybridization
Credits: 4
This course is an in-depth study of the world of plant reproduction and genetics. This course is a complement to other courses offered in the Horticulture degree and certificate program. This course will give students the theoretical and practical skills needed to reproduce plants asexually, and through micropropagation. Included will be the use of the college propagation facilities to facilitate learning.
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HRT* H240 - Nursery Management
Credits: 3
This course provides a basic understanding of how to start and manage a commercial plant nursery. Site and crop selection, irrigation and nutrition management will be addressed. Students will study the principles and practices of nursery crop production as well as fundamental business organization and marketing. Course activities include field trips to nursery sites.
Prerequisite(s): HRT* H102 and HRT* H103 or permission of program coordinator.
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HRT* H250 - Hydroponic Production
Credits: 3
This course covers the production of agricultural crops utilizing hydroponic, aquaponics, and other modern technological means. Focus areas of the class will include plant root physiology, macro/ micronutrient supplementation, pH and alkalinity adjustments, the nitrogen cycle, current food safety practices and additional information required to grow/maintain successful agricultural crops. Hands on greenhouse assignments and field trips will be utilized, where applicable.
Prerequisite(s): HRT* H222 - Greenhouse Operations & Management.
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HRT* H290 - CWE/Horticulture Co-Op
Credits: 3
This course involves a work experience, special project, independent study or course substitution which will vary according to the student’s needs and interests. A written report and weekly journal will be required and evaluated at the end of the course. Conferences among students, work study supervisory agency, and faculty facilitator will be held during the semester.
Prerequisite(s): 12 credits in Horticulture, C or better, and permission of Horticulture Coordinator, or Division Dean.
Note: A two hour orientation/planning workshop at the beginning of the Co-Op is required.
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Hospitality Mgt. (Foodservice Mgt. and Hotel Mgt.) |
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HSP* H100 - Introduction to the Hospitality Industry
Credits: 3
An orientation to the business of hospitality and its various systems including restaurants, hotels, and institutions. The course surveys the hospitality industry’s history, current business and career trends, operations management and organization, and forces shaping the future of the industry and its place in the economy.
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HSP* H101 - Principles of Food Preparation
Credits: 3
A laboratory course which teaches the theory and develops skills in basic cooking methods and culinary techniques in the production of soups, salads, vegetables, stocks, and sauces. Meats, poultry, and seafood are prepared employing standard techniques with special attention to commercial and quality production. Tool and equipment use, weights, measures, and recipe conversion are discussed and practiced.
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HSP* H102 - Food Production and Purchasing
Credits: 3
A continuation and application of the culinary techniques and knowledge acquired in HSP* H101 through the planning and preparation and group service of advanced menus. Discussion of meat, poultry, and fish identification, fabrication, and purchasing specifications, as well as food costing and menu pricing.
Prerequisite(s): HSP* H101.
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HSP* H103 - Principles of Baking I
Credits: 3
This course takes an expansive view of baking and pastry. Students will learn the basic principles of baking through lecture, demonstrations, assignments, and hands-on participation. Technique will be emphasized. Kitchen math, weights and measurements, quality and cost control, and sanitation will be incorporated into each lesson. Students will explore basic baking ingredients and their important characteristics in relation to baked goods. Recipes, both sweet and savory, will include various doughs and their accompanying fillings; pies and tarts; cakes, icings, and fillings; cookies and petit fours; pâte à choux; creams, custards, and mousse; and chocolate desserts.
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HSP* H108 - Sanitation and Safety
Credits: 3
An in-depth coverage of commercial foodservice sanitation resulting in SERVSAFE® Qualified Food Operator certification as required by Connecticut law. Included are proper food handling procedures in receiving, storage, preparation, purchasing and service, as well as staff training and quality control SERVSAFE® Alcohol Certification also provided.
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HSP* H109 - Food Safety Certification (8 weeks)
Credits: 1
Designed for the non-degree students employed in the foodservice industry. Aspects of applied commercial foodservice sanitation resulting in nationally recognized SERVSAFE® Qualified Food Operator certification as required by Connecticut law. Prevention of food-borne illness, sanitary procedures in the protection and service of food to the public, laws and regulations, sanitary design and employee training will be discussed.
Note: Eight weeks. Not open for credit for students who have successfully completed HSP*H108.
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HSP* H125 - Wine and Viticulture I
Credits: 3
Botanical study of the grape (vitis) and principles of enology (wine making) are studied and practiced. Students also explore viticultural (grape growing) techniques used throughout the world. Wine tasting sessions included.
Note: Per Connecticut State Law, persons under the age of 21 are not allowed to consume alcoholic beverages.
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HSP* H126 - Wine and Viticulture II
Credits: 3
An in-depth coverage of the science and art of growing grapes, including all aspects of the physical vine life cycle and cultural considerations throughout human history. Other topics include biology, anatomy, climatic influences, and varietal and hybrid growing characteristics. Further instruction and practice in winemaking is offered.
Note: Per Connecticut State Law, persons under the age of 21 are not allowed to consume alcoholic beverages.
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HSP* H135 - Service Management
Credits: 3
An exploration of “front of the house” hospitality operations, including styles and standards of dining room, lounge, and concierge services as well as dining room organization, customer relations, merchandising and sales promotion. Special emphasis is placed on manager/supervisor functions such as training, motivation, cashiering, revenue control and wine stewardship. Students will serve guests as the schedule dictates. Schedule adjustments may be requested to accommodate guest service.
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HSP* H202 - Catering and Event Management
Credits: 3
A lecture/laboratory practicum emphasizing the management and planning of catering, banquet and conference service with in-depth discussion of the meetings market and technology. Advanced culinary preparations will be practiced, stressing group service.
Prerequisite(s): HSP* H101, HSP* H102.
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HSP* H211 - Food and Beverage Cost Control
Credits: 3
An in-depth study of the control function of the hospitality manager and its various applications in the purchasing, receiving, storing, issuing, production and sale of food and beverage. Operational planning and analysis, labor and labor cost control, and cost/volume/profit relationships are explored. This course may result in nationally recognized certification upon successful performance on certification examination.
Prerequisite(s): CSC* H101 or CSA* H105, HSP* H100, HSP* H101, MAT* H095 or equivalent, or consent of Program Coordinator.
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HSP* H215 - Principles of Baking II
Credits: 3
This course expands on the basic techniques and principles of Baking 1, though it is not a prerequisite. Students will learn the more advanced baking procedures and their applications through lecture, demonstrations, assignments, and hands-on execution of recipes. Participation and proper technique and method are emphasized. Kitchen math, particularly baker’s percentages, weights and measurements, quality control, and sanitation will be incorporated into each lesson. Baking as science will also be explored including the chemistry of the ingredients, techniques, and methods and their interactions. Students will learn to understand the structure of recipes. Recipes, will included classic and modern preparations of advanced pastries such as petit fours, choux paste, laminated doughs, and chocolate work. Sugar techniques will be included. Students will learn finishing and plating and dessert artistry.
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HSP* H216 - Artisan Bread
Credits: 3
This course will serve as an introduction to hand crafted bread, using ferment & fresh yeast methods, with emphasis on understanding the chemical reactions among ingredients. Creativity and presentation of finished product will be highlighted. Students will be taught through lecture, demonstrations, assignments and active participation. Kitchen math, weights and measurements will be discussed throughout the course.
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HSP* H237 - Hospitality Marketing
Credits: 3
An analysis of the services market with regard to hotel and restaurant marketing and methods of advertising, promotion, public relations, pricing, and discussion of strategic planning and positioning.
Prerequisite(s): HSP* H100.
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HSP* H241 - Principles of Travel and Tourism
Credits: 3
A survey of today’s travel industry and its primary segments, including recreation and leisure systems, the transportation and accommodation industries, destination development and characteristics of the travel market. The role and function of the travel agency and career opportunities will be explored.
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HSP* H242 - Hotel Management
Credits: 3
A study of hotel and motel front office systems and procedures, including organization, business flow, reservations and rooming, guest accounting, and security. Management functions and operating statistics are discussed and practiced.
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Human Services |
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HSE* H101 - Introduction to Human Services
Credits: 3
This course offers an introduction to the Human Services field, including the history of the various service professions, an overview of the primary populations that receive services, information about a variety of mental health and social service agencies, and a discussion of successful treatment methods.
Note: This is the foundation course of the three core program courses.
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HSE* H115 - Child Advocacy in Human Services
Credits: 3
The course presents concepts, policies, and practice in the broad field of child and family services and advocacy. Among the topics to be examined are the needs of children and families, the major policies and programs of social services designed for children and families, and the policy issues that emerge for planning for children and families. The intent of the course is to provide the student with a substantive base of knowledge about policies and practice in family and child services. Students will be helped to develop an overall orientation to family - as a unit of attention, as well as to the emerging service concerns of family support, family preservation, the need for continuity of family relationships, and to the various culturally competent approaches.
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HSE* H133 - Disabilities and Mental Health
Credits: 3
This is a required course for all Human Services students wishing to pursue the Disabilities Specialist/Mental Health Option. This is an introductory course in disabilities and mental health. Its primary purpose is to familiarize students with both developmental and mental disabilities from childhood to adulthood. It examines the impact of physical and mental disabilities, major legislation, ethics, advocacy, medical and psychological concerns, rehabilitation, employment, social planning, and living and working in society for children and adults with disabilities and mental health issues. The physical and psychosocial aspects of developmental disability and mental health also are studied through a focus on education, family life, community, and values.
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HSE* H170 - Introduction to Gerontology
Credits: 3
The course examines the biological, social, and psychological aspects of aging and the problems that are experienced by the aged in America. It explores the local, state, and federal programs and services available to the elderly and the caregiver. Topics covered include Alzheimer’s Disease, Medicare, Social Security, living wills, and Hospice vs. home care issues.
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HSE* H171 - Death and Dying
Credits: 3
An exploration of the stages of death and dying. Special emphasis will be placed on understanding grief and loss. The course will focus on the following: the dying person, sudden death and the effect on the family, cultural and economic issues, the broad moral aspects of death, and other related problems.
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HSE* H202 - Introduction to Counseling and Interviewing
Credits: 3
This is a systematic study of the basic principles, methods, and current techniques employed in assessment, planning, interviewing, counseling, contracting, and interventions. The course develops student self-awareness of personal values and professional ethics. Students are expected to learn through theory, examination of their own values, and classroom application of interactional skills.
Prerequisite(s): C or better in HSE* H101.
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HSE* H281 - Human Services Field Work I
Credits: 3
Work experience in a human service agency is a major component of this required course. The student will have the opportunity to apply the values, concepts, and skills acquired in the introductory and other HS courses. This activity will be conducted under the supervision of the faculty coordinator and the professionals in the agencies in which the students are placed. (fall/spring) The course consists of 1.160-hour Field Work Experience 2.Weekly Field Work Seminar that links field practice to issues related to working within a wide variety of community agencies.
Prerequisite(s): HSE* H101, HSE* H202,with a grade of C or better. Successful completion of 6 credit hours in Behavioral Sciences, ENG* H101, or permission of the Human Services Coordinator or Division Dean.
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Humanities |
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HUM* H130 - Philosophy and Practices of Yoga
Credits: 3
This course investigates the philosophy of yoga, its origins, and its place in our contemporary lives. It teaches the different aspects of yoga and areas of study that encompass the foundational principles of the discipline. Students will learn the basic poses as well as meditation and breathing techniques.
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Interdisciplinary Studies |
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IDS H101 - First Year Experience
Credits: 1.5
The First Year Experience introduces students to diverse academic content, emphasizing the acquisition of learning strategies in preparation for rigorous college study. The content is designed to help students make a smooth transition to college. This course focuses on developing creative and critical thinking skills, developing information literacy and technology skills, improving written and oral communication, setting personal and academic goals, developing structured and consistent study habits, practicing effective time management, and becoming contributing members of the NVCC community. In addition, students will develop a comprehensive academic and career development plan leading to graduation.
Note: The course is required of all matriculating first-time, full-time students.
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Languages |
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ASL* H101 - American Sign Language I
Credits: 3
This course is designed to provide an introduction to American Sign Language (ASL), the language used by the deaf community in the United States. ASL introduces students to the fundamental of ASL grammar, vocabulary, fingerspelling, numbers, and visual-gestural communication. The introduction of deaf culture is integrated into this beginning-level course.
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ASL* H102 - American Sign Language II
Credits: 3
This course is designed to continue to reinforce American Sign Language, the language used by the deaf community in the United States. This course continues with enabling the student in becoming more engaged with the use and content of ASL in the conversational setting. The continuation will provide the student with the skills necessary both receptively and expressively to appreciate and understand and utilize the language in its structure and format. Emphasis will be on vocabulary, ASL grammar, Deaf Culture and conversational skills.
Prerequisite(s): ASL* H101.
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ITA* H101 - Elementary Italian I
Credits: 3
This course focuses on the basic acquisition of the four skill areas (speaking, listening, reading, writing) for survival communication. There is constant exposure to the cultural diversity of the Italian world using audio and video tapes. Knowledge of the language and culture is further enhanced by the technological component which requires students to use the Internet for various class activities.
Note: ITA* H101 is not open to students who have successfully completed three years of Italian courses in high school or who are native speakers except by consent of the Associate Dean of LABSS.
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ITA* H102 - Elementary Italian II
Credits: 3
ITA*H102 is a continuation of the skills taught in ITA* H101. Emphasis is placed on a more fluid style of communication at all skill levels.
Prerequisite(s): ITA* H101 or permission of the Associate Dean of LABSS.
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SPA* H101 - Elementary Spanish I
Credits: 3
This course focuses on the basic acquisition of the four skill areas (speaking, listening, reading, writing) for survival communication. There is constant exposure to the cultural diversity of the Hispanic world using audio and video tapes. Knowledge of the language and culture is further enhanced by the technological component which requires students to use the Internet for various class activities.
Note: SPA H101 is not open to students who have successfully completed three years of Spanish courses in high school or who are native speakers except by consent of the Associate Dean of LABSS.
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SPA* H102 - Elementary Spanish II
Credits: 3
SPA*H102 is a continuation of the skills taught in SPA* H101. Emphasis is placed on a more fluid style of communication at all skill levels.
Prerequisite(s): SPA* H101 or permission of the Associate Dean of LABSS.
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SPA* H201 - Intermediate Spanish I
Credits: 3
This course is an intermediate Spanish course on the college level. Non-native and native speakers may enroll for credit in this course. The natural approach will be used in developing the four communication skills (listening, speaking, reading and writing). Students will study structure and grammar, read, converse, discuss and write in Spanish. A broad survey of Hispanic culture and custom will be presented.
Prerequisite(s): SPA* H102 or permission of the Associate Dean of LABSS.
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SPA* H202 - Intermediate Spanish II
Credits: 3
This course is a continuation of the skills taught in SPA* H201. The natural approach will be used. Grammar and structural studies will continue, but emphasis will be placed on reading, writing, speaking and listening with content based on civilization and cultural topics. Practice on oral tapes is required.
Prerequisite(s): SPA* H201.
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Latino/Latin American Studies |
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LAS* H201 - Introduction to Latino Studies
Credits: 3
This course provides an introduction to the history, literature, ethnicity, culture and socio-economies of Latinos in the United States.
Prerequisite(s): C or better in ENG* H101.
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Legal Assistant/Paralegal |
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LGL* H101 - Introduction to Paralegalism
Credits: 3
This course is an introduction to various aspects of the law, including but not limited to torts, contracts, criminal law and procedure and constitutional law. The course also surveys the structure and procedure of a number of court systems in the United States, and includes discussions of some topics of concern to the paralegal, including legal ethics, the rights of the elderly, the poor, the young and other disadvantaged minorities.
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LGL* H102 - Legal Research and Writing
Credits: 3
Selected topics to develop skills in the use of legal encyclopedias, digests, reports, statutes, restatements, law reviews, and other research materials used by the legal profession are presented as an introduction to the uses of the law library. It is necessary that students do much of their legal research assignments in one of the many state or university law libraries located at various places throughout Connecticut. Students who are unable to devote several hours of research per week in one of the law libraries are advised not to enroll in LGL*H102.
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LGL* H104 - Real Estate Practice
Credits: 3
This course is an introduction to the law of real property, and includes the preparation and recording of deeds, easements, leases and other public documents, in addition to a large variety of other documents, forms and procedures that a paralegal will encounter in real estate practice.
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LGL* H204 - Criminal Procedure
Credits: 3
This course enables the student to utilize the classroom as a learning law laboratory since it will explore the Bill of Rights and the Fourteenth Amendment in detail as well as the entire United States Constitution. Constitutional law cases will be studied in the context of criminal procedure issues evolving from the precedents set by the United States Supreme Court.
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LGL* H206 - Bankruptcy Law
Credits: 3
This course will provide students with a thorough review of the United States Bankruptcy Code. The course is tailored to explore the general functions of the Bankruptcy Court. The applicable rules and proceedings for various types of bankruptcy cases will be thoroughly discussed.
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LGL* H208 - Litigation
Credits: 3
As an introduction to civil and criminal procedures, this course includes a survey of the functions of the federal and state court systems. The preparation of documents relative to the trial and appellate process is examined.
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LGL* H209 - Probate Practice and Estate Administration
Credits: 3
This course is an introduction to the law of wills, trusts and estates, and includes the law of intestate succession as well as a survey of the probate system. This course will help to prepare the paralegal to become familiar with the various forms and documents associated with probate and estate practice.
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LGL* H210 - Family Law
Credits: 3
This course will provide a strong background in the area of family law, with special emphasis on family law practice, including litigation. Other family law topics such as adoption, custody, community property, and child support are thoroughly investigated.
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LGL* H230 - Advanced Legal Issues Seminar
Credits: 3
This course will be taught as a seminar and through a series of lectures. A guest speaker is also likely to participate. The problem-solving method will be used to examine critical issues in the wake of current legal events and new trends in the law.
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Manufacturing |
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MFG* H104 - Manufacturing Processes
Credits: 4
Students study the theoretical concepts involved in the process of manufacturing parts as well as the development of the knowledge and skills required in the manufacturing process. Laboratory study emphasizes Milling, Drilling, Turning, Grinding & other manufacturing processes. Laboratories will involve setup and procedures for various manufacturing processes.
Lecture Hours: 3
Lab Hours: 2
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MFG* H105 - Manufacturing Math II
Credits: 3
Second course in manufacturing mathematics. A further study of arithmetic and trigonometric operations applied to manufacturing circumstances. The following geometric entities are studied in detail: the circle, regular and irregular polygons, the right triangle and oblique triangles. The application of angular arithmetic including the study of: angle decimal conversion, the Pythagorean theorem, Sin, Cos, and Tan functions, and the Law of Sines and Law of Cosines.
Prerequisite(s): Completion of Machine Technology Level I Certificate or with consent of instructor, MFG*H051: Manufacturing Math I (non-credit).
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MFG* H106 - Computer-Aided Manufacturing I
Credits: 3
Basic CNC setup and operations with an introduction to automation programming, and tooling for CNC applications will be discussed. Basic functions using industry standard PLC controls will also be covered. Laboratory will include practice in setup and operation of CNC lathes and milling machines.
Prerequisite(s): MFG* H104.
Lecture Hours: 2
Lab Hours: 2
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MFG* H115 - Safety in the Workplace
Credits: 1
An introduction to safety and health issues encountered in a manufacturing environment. Manufacturers place great emphasis upon safety in the workplace as does Federal and State authorities. This course will introduce the student to the concepts of personal and workplace safety requirements of manufacturers and of governmental oversight agencies. Topics will include personal protective equipment [PPE], machine guarding mechanisms, confined space entry, lockout/tagout, hazardous material and waste operations, material safety data sheets [MSDS], the Occupational Safety and Health Act [OSHA], bloodborne pathogens, and ergonomics.
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MFG* H120 - Metrology
Credits: 3
An introduction to the techniques of measurement in manufacturing, with a focus on the importance of delivering measurements reliably and accurately on a daily basis under a range of different conditions.
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MFG* H124 - Blueprint Reading I
Credits: 2
First course in blueprint reading. The study of orthographic projection. Topics include lines and their uses, auxiliary views, sectional views, basic and special dimensioning, dimensioning practices for holes, chamfers, angle, tapers, keyways diameters and radii. Also, geometric tolerancing and dimensioning is covered.
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MFG* H125 - Blueprint Reading II
Credits: 3
Second course in blueprint reading. A further study of simple and complex drawings for machining or assembly purposes. Topics include the application and meaning of geometric characteristics and controls, the metric system, weldment, forging and casting drawings and procedures, communication with freehand sketches, blueprint terms and abbreviations.
Prerequisite(s): Completion of Machine Technology Level I Certificate or with consent of instructor, MFG* H124 - Blueprint Reading I.
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MFG* H126 - Drafting
Credits: 3
An introduction to drafting as a technical language. Topics included are: use of the drafting instruments, geometric constructions, orthographic projection, pictorials, sectional views, and descriptive geometry as it relates to auxiliary views and developments. Emphasis will be placed on developing traditional board drafting techniques and geometric constructions.
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MFG* H151 - Manufacturing Machining: Drill Press and Saw
Credits: 1
Course on sawing and drilling machines. Topics covered include use of cutoff saws, use of drill presses, using the vertical band saw, drilling tools, countersinking, reaming and counter boring.
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MFG* H152 - Manufacturing Machining: Grinding
Credits: 2
Course on the use of various grinding machines. Topics covered include selection and identification of grinding wheels, truing, dressing and balancing wheels, grinding fluids, using the horizontal spindle reciprocating table surface grinder, using the cylindrical grinder, and using the tool and cutter grinder.
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MFG* H153 - Manufacturing Machining: Bench Work
Credits: 2
A basic course in the fundamentals, principles, practices and tools used in semi-precision and precision layout and in the various methods, and procedures for common machine shop bench work. Topics include measurement systems, layout principles, hand tools, and power tools.
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MFG* H154 - Manufacturing Machining: Lathe I
Credits: 2
First course in the use of the lathe. Topics include identification of major components of the lathe, tool holders and tool holding, cutting tools, operating the controls, facing and center drilling.
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MFG* H155 - Manufacturing Machining - Milling I
Credits: 2
First course on the vertical and horizontal milling machines. Topics to include cutting tools and holders, setups, spindles and arbors, work holding methods.
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MFG* H156 - Manufacturing Machinery - CNC I
Credits: 2
First course in CNC machinery and programming. Topics include Cartesian coordinates, safe use of CNC equipment, setup and operate a two axis CNC lathe and a three axis CNC machining center, programming and runoff of parts.
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MFG* H171 - Introduction to Lean Manufacturing
Credits: 3
The purpose of this course is to provide the student with the fundamental knowledge of current continuous process improvement methodologies in use today within competitive manufacturing environments. This introductory course will expose the student to the basic concepts of Lean Manufacturing theory and the various tools and techniques involved with a lean implementation. This course will be presented following the lean-six sigma process methodology of DMAIC (Define, Measure, Analyze, Improve, and Control) to ensure that at the completion of the course, the student will be competent to participate effectively as a team member in lean implementation projects.
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MFG* H172 - Introduction to Lean Supply Chain Management
Credits: 3
This course is an introduction to the basic principles and methodologies of Supply Chain Management. The course reviews the lean principles needed to understand and maintain the supply chain. Key concepts are covered such as Value Stream Mapping, customer/ supplier roles, supplier types, metrics, quality systems, quality audits, communication, and information flow. Class activities, group assignments, and case studies are emphasized for real-world learning experiences.
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