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This course covers the operation of laboratory equipment and basic laboratory techniques which are used in a craft beverage setting.
This course introduces developmentally supportive creative learning environments with attention to divergent thinking, creative problem-solving, evidence-based teaching practices, and open-ended learning materials while applying NC Foundations for Early Learning and Development.
This course is designed to provide students with the opportunity to practice the art of creative writing. Emphasis is placed on writing fiction, poetry, and sketches. Upon completion, students should be able to craft and critique their own writing and critique the writing of others.
This course covers the history/evolution/principles and contemporary applications of criminal law. Topics include sources of substantive law, classification of crimes, parties to crime, elements of crimes, matters of criminal responsibility, and other related topics.
This course covers the functions of the forensic laboratory and its relationship to successful criminal investigations and prosecutions. Topics include advanced crime scene processing, investigative techniques, current forensic technologies, and other related topics.
This course introduces deviant behavior as it relates to criminal activity. Topics include theories of crime causation; statistical analysis of criminal behavior; past, present, and future social control initiatives; and other related topics.
… and response procedures to critical incidents. CJC-170 3 3 None None CJC … Critical Incident Management for Public …
This course introduces the use of critical thinking skills in the context of human conflict. Emphasis is placed on evaluating information, problem-solving, approaching cross-cultural perspectives, and resolving controversies and dilemmas.
This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat.
… skills used in the foodservice industry. CUL-140A 3 1 None Take CUL-110 and CUL-140 CUL … Culinary Skills I Lab …