Course Descriptions

CIS 103 - Microsoft Windows Operating System Professional Admin

1. Demonstrate use of Windows administrative tools.
2. Manage a Windows operating system.
3. Manage user and group accounts.
4. Organize network resources using share and New Technology File System (NTFS) permissions.
5. Demonstrate how to implement windows security controls.
6. Configure Windows networking.
7. Monitor resources.

1. Windows Network Administration Overview
   1. Operating system editions
   2. Directory services
   3. Administrative tasks and tools
2. Windows Operating System
   1. Deploying Windows
   2. Post-installation configuration
   3. Over-the-network installation
   4. Unattended installation
   5. Distributions server
   6. Microsoft Management Console (MMC)
   7. Managing Services
   8. Configuring the local registry
   9.        Implement local policy
   10.        Troubleshooting startup/boot process
3. User and Group Accounts
   1. Planning and creating user accounts
   2. Creating user profiles
   3. Planning and creating local groups
   4. Implementing account policies and user account control (UAC)
4. Networking 
   1. Client IP configuration 
   2. Wireless connectivity
   3. VPN configuration
   4. Remote desktop management
5. System Secuirty
   1. Guidelines for  share permission
   2. Guidelines for NTFS permissions
   3. Configuring NTFS and share permissions
   4. Windows Defender Firewall
   5. Encryption
6. Print Server Administration
   1. Setting up a network print server and client
   2. Configuring a printer
   3. Managing printers
   4. Identifying and troubleshooting printing problems
7. Resource and Event Audits
   1. Planning and implementing the audit policy
   2. Auditing folders, files, and printers
   3. Using event viewer to view the security log
8. Resource Monitoring
   1. Viewing user sessions
   2. Monitoring resources in use
   3. Setting alerts and sending messages

CIS 104 - Computer Fundamentals

1. Demonstrate proficiency with productivity application software – Word, Excel PowerPoint and Access.
2. Demonstrate knowledge of operating system basics especially using the Windows interface, and using Windows Explorer/File Explorer to to manage and organize files and folders.
3. Interpret information by selecting and analyzing information from the Internet appropriate to task.
4. Critically evaluate the information retrieved from the Internet for relevancy and accuracy.
5. Demonstrate knowledge of the various threats to privacy, safety, and security a user may encounter on the Internet.
6. Demonstrate knowledge of ethical and environmental issues related to using computers and information technology.
7. Demonstrate sufficient knowledge of computer hardware components to evaluate systems for personal use.
8. Discuss the impact of Information Technology and the Internet on society and the economy.
9. Demonstrate knowledge of the equipment needed and installation procedures required for setting up a home network.

I.    Windows Interface

A.   Use Windows desktop icons and menus to launch applications.

B.   Use Taskbar to identify active applications and switch between them.

C.   Use Windows Explorer/File Explorer to manage and organize files and folders.

II.   Business Application Tools - Word

A.   Editing and formatting

B.   Importing/Inserting

1.  Pictures

2.  Excel Charts

3.  Tables

C.   Creating and modifying

1.  Styles

2.  Table of content

III.  Business Application Tools - Excel

A.   Create, edit and format spreadsheets

B.   Create and modify formulas using absolute, mixed and relative cell reference

C.   Use Excel functions

D.   Create and modify charts

IV.  Business Application Tools - Access

A.   File management

B.   Create, design, normalize, join tables

C.   Enter, update, delete, filter and sort data

D.   Generate reports

V.   Business Application Tools - PowerPoint

A.   Create

1.   Slideshows

2.   Templates and master slides

3.   Outlines

B.   Modify

1.   Slideshows

2.   Templates

3.   Outlines

C. Import/insert

1.   Pictures

2.   Graphs

3.   Slides

VI.  Other topics

A.  Internet Fundamentals

1.   Performing web-based research using search engines

2.   Select and analyze information retrieved from searches

3.   Critically evaluate of Internet information

4.   Cite Internet sources

B.   Privacy, security and safety

1.   Threats and defenses against them

2.   Internet fraud

C.   Ethical and Environmental issues

1.   Intellectual property rights

2.   Responsible email and social media behavior

3.   Using energy efficient equipment

4.   Disposing of equipment in an environmentally safe manner

D.   Hardware

1.   High level view of the basics: CPU, RAM, input and output devices, etc.

2.   Become an informed consumer: match computing devices with your needs.

E.   Social and economic effects of Information Technology and the Internet

     1.   New jobs created

2.   Old jobs destroyed

F.   Home Networks

  1.   Equipment needed

  2.   Securing your network against threats

CIS 119 - Network Essentials

1. Identify network and internetwork connectivity devices.
2. Describe key network protocols and standards.
3. Implement network security standards and protocols.
4. Use network devices to segment network traffic.
5. Evaluate solutions to common networking problems.
6. Explain the elements of network management.

1. Networking concepts
   1.  Common ports, protocols and services
   2.  OSI Model
   3.  Routing and switching
   4.  IP addressing
      1. Address assignments
      2. Subnetting
      3. Private and reserved addresses
      4. Network topologies
      5. Wireless
      6. 802.11 standards
      7. Cellular
      8. Cloud concepts
2. Infrastructure
   1. Cabling
      1. Common media types
      2. Connectors and transceivers
      3. Cable and ethernet standards
      4. Topology of network devices
      5. Advanced networking devices
      6. Virtualization
      7. Virtual network devices
      8. Network storage devices
   2. WAN technologies
3. Network operations
   1.  Documentation and diagramming
   2.  Business continuity and disaster recovery
   3. Remote access
4. Network security
   1.  Physical security devices
   2.  Authentication and access control
   3. Wireless security
   4.  Common network attacks
   5.  Network device hardening and mitigation techniques
   6.  Troubleshooting and tools

CIS 120 - Computer Applications for Business [SUN# CIS 1120]

1. Demonstrate problem solving using application software, and the Internet.
2. Demonstrate proficiency with spreadsheet software (Microsoft Excel) to solve business problems. This proficiency will be demonstrated by multiple lab assignments which will focus on business problem solving with an emphasis on analysis techniques, algorithmic design, and implementation.
3. Demonstrate proficiency with using visual presentation software (Microsoft PowerPoint), word processing documents (Microsoft Word) and database management software (Microsoft Access) to organize, present and store business solutions and information.
4. Use the Internet to research and analyze information and data in case studies.
5. Demonstrate proficiency in building a basic Web page.
6. Discuss laws and ethics related to computer use.
7. Discuss network topology and security; explain the Internet effect on the globalization of business and social networks from the perspective of business.

1. Business Application Tools -Excel
   1. Create, edit and format spreadsheets
   2. Create and modify formulas using absolute, mixed and relative cell reference
   3. Use Excel functions
   4. Create and modify charts
   5. Name cells and ranges
   6. Table management
      1. Sort
      2. Filter
      3. Import data
   7. Database functions
   8. Create, refresh, and delete
      1. Pivot tables
      2. Pivot charts
   9. Business problem solving
      1. Analysis of problems
      2. Critical thinking
      3. Design of charts, and tables to highlight business information
      4. Analysis of existing data represented in excel
2. Business Application Tools -Access
   1. File management
   2. Create, design, normalize, join tables
   3. Design, manage, filter, sort data
   4. Query using Structured Query Language (SQL)
   5. Report generation
   6. Pivot table
   7. Chart
3. Business Application Tools -Word
   1. Editing and formatting
   2. Importing/Inserting
      1. Pictures
      2. Excel Charts
      3. Tables
   3. Creating and modifying
      1. Styles
      2. Table of content
      3. Index
   4. Labels and mailers for business literature
4. Business Application Tools -PowerPoint
   1. Create
      1. Slideshows
      2. Templates and master slides
      3. Outlines
   2. Modify
      1. Slideshows
      2. Templates
      3. Outlines
   3. Importing/inserting
      1. pictures
      2. graphs
      3. slides
5. Other topics

1. Network Security and data integrity
2. Information systems role in business
3. Research using the Internet
4. Planning and implementing technology solutions  
5. Ethics
6. Social Networking as a business tool
7. Internet Security

1. Viruses and malware
2. Internet fraud
3. Spam
4. Identify theft
5. Intellectual property rights
6. Privacy

1. Internet Case studies
   1. E-Commerce
   2. Principles of e-commerce
   3. Effect on business
   4. Cloud computing
   5. Social and ethical issues  

CIS 121 - Web Publishing

1. Create web pages using HTML and CSS
2. Describe functions of web and database servers
3. Develop beginning PHP programs and JavaScripts for dynamic web design
4. Explain how existing PHP programs and JavaScripts are used in dynamic web design
5. Demonstrate multimedia web functionality using the most current HTML

1. Basics of web development
   1. Role of the operating system
   2. Web servers
   3. Database (DB) servers
   4. Programming language paradigms
   5. Basics of HTML
2. PHP programming
   1. Fundamentals of programming with PHP
   2. Embedding PHP in HTML scripts
   3. Basics of Object Oriented Programing (OOP) with PHP
3. MySQL
   1. Basics of DB administration
   2. Accessing MySQL with PHP
4. Web forms
5. Cookies and sessions
6. JavaScript
   1. Basics of JavaScript
   2. Introduction to JQuery
   3. Introduction to AJAX
7. CSS
   1. Basics of CSS
   2. Accessing CSS with JavaScript
8. HTML and mutimedia

CIS 129 - Programming and Problem Solving I

1. Develop programs using control structures.
2. Develop programs using repetition structures.
3. Design programs using arrays/lists.
4. Create programs, using functions to solve problems.
5. Demonstrate the ability to use object-oriented concepts such as encapsulation, constructors, methods, and properties

1. Components of a Computer System
   1. Types of computers
   2. Hardware
      1. CPU
      2. Input/output devices
      3. Storage
      4. Memory
      5. Computer codes and numeric representation – simple conversions
2. Advantages and Disadvantages of Programming Languages
   1. Machine code
   2. Low level programming languages, assemblers, assembly languages
3. Overview of Traditional Interpreted and Compiled
   1. C and C++
   2. Java
   3. Python
4. Source Code Versus Executable Code
   1. Language interpreters (run-time translators)
   2. Assemblers (1-to-1 translators)
   3. Compilers (1-to-N translators)
5. Data Structures and Data Representation
   1. Variables
      1. Global
      2. Local
   2. Elementary data types
      1. Character
      2. String
      3. Integer
      4. Floating
      5. Boolean
   3. Identify and explain the difference between:
      1. Data types
      2. Memory addresses
      3. Variables types
      4. Literals
      5. Constants
      6. Number base systems (binary, decimal and hexadecimal)
      7. Floating point
      8. Decimal data representation
      9. Direct addressing
      10. Relative addressing
   4. Identify and explain structured data types and data abstraction 
      1. File
      2. Record
      3. Array/list
         1. Single dimension
         2. Multidimensional
6. Language Statements
   1. Computer language statements, syntax, and semantics
   2. Input/output statements
   3. Assignment statements
   4. Elementary language statements and structured language statement
      1. Assignment and unconditional statements
      2. Selection and looping statements
7. Expressions Components
   1. Operators, operands, and results
      1. Unary
      2. Binary
   2. Simple types
      1. Arithmetic
      2. Logical
      3. Relational
   3. Result
      1. Unconditional (not Boolean)
      2. Conditional (Boolean)
         1. True
         2. False
8. Control Structures
   1. Three basic control structures and their sub-constructs
   2. Sequence
   3. Selection (Decision, If Then/Else) – case statement available in some languages
   4. Repetition (Looping, Iteration) – for statement available in some languages
9. Problem Solving Techniques
   1. Top-down design – unitizing a problem into modules
      1. Step-wise refinement of modules
      2. Control modules
      3. Process modules
   2. Cohesion and coupling concept
   3. Systems and program mapping tools
      1. System flow
      2. Structure chart
      3. Detail program logic
   4. Program hierarchy – tracing design output to its source
      1. Input data
      2. Algorithm
   5. Elementary program design structure model
      1. Setup
      2. Process
      3. Wrap-up
   6. Solving simple problems using algorithms and a program design language
      1. Flowcharting
      2. Pseudo code
   7. Translating Pseudo Code into Python
   8. Program Test Data and Termination
   9. Program test data
      1. Limits/range testing
      2. Max/min data type testing
      3. Logic (selection) testing all paths
   10. Program errors
       1. Design errors
       2. Syntax compilation errors
       3. Semantic run-time errors
   11. Program termination and return codes
       1. Normal termination
       2. Abnormal program termination
       3. Return codes and use of return codes
10. Desk Checking and Debugging
    1. Desk check on paper
    2. Breakpoint
    3. Step into
    4. Step over
    5. Variable watch
11. Solve Simple Problems and Create Programs Using Java, Python, or C#
    1. Solve simple problem into PDL
       1. Keyboard data entry to print, keyboard entry to array/list, and array/list to print
       2. Arithmetic calculations, counters, accumulators
       3. Cross footing and accumulator totaling
       4. Conditional statements
       5. Boolean expressions
       6. Print using:
          1. Unformatted output
          2. Formatted output
          3. Report headings
          4. Report footers
    2. Translate the PDL into code
    3. Test the program code
    4. Debug the program
12. Explain Object-Oriented Concepts such as Encapsulation, Constructors, Methods, and Properties
    1. Object-oriented programming
    2. Objects
    3. Methods
    4. Properties
    5. Private
    6. Public
    7. Constructors
    8. Encapsulation

CIS 131 - Programming and Problem Solving II

1. Build data structures and data representation.
2. Develop programs that read input from data files and build new output data files.
3. Build programs that use recursion to solve simple problems.
4. Solve complex problems and create programs.
5. Design programs using sorting and searching algorithms in arrays.
6. Create Object Oriented Programs with several levels of inheritance, constructors and destructors.

1. Review data structures and data representation.
2. Discuss procedural abstraction.
3. Create parameter passing with procedures and functions.
4. Develop programs that read input from data files.
5. Produce programs that build new output data files.
6. Design programs that add records to existing output data files.
7. Produce programs that add and update records in binary typed files.
8. Solve complex problems and create programs.
9. Design programs using sorting and searching algorithms in arrays.
10. Create Object Oriented Programs with several levels of inheritance, several constructors and destructors.
11. Create programs with several instances of exception handling.
12. Develop a test plan.
13. Troubleshoot a problem using debugging methods.
14. Create programs using complex arrays with structured elements.

1. Revisit Data Structures and Data Representation
   1. Elementary data types
      1. Character
      2. String
      3. Integer
      4. Real
      5. Boolean
   2. Structured data types and data abstraction
      1. File
      2. Record
      3. Array
         1. Single dimension
         2. Multidimensional
2. Procedural Abstraction
   1. Procedure code module
      1. Statement extension
      2. Actions upon objects
   2. Recursion
3. Data Files
   1. Reading input from data files
   2. Building new output data files
   3. Adding to existing output data files
   4. Adding and random updating of data records in binary typed data files
4. Object Oriented Programming
   1. Creating complex classes using abstract classes, inheritance and composition
   2. Creating overloaded methods, constructors and destructors
   3. Data encapsulation
5. Exception Handling
   1. Creating programs using simple exception handling, propagation
   2. Using generic and specific try-catch blocks
   3. Using “finally block”
6. Debugging and Testing
   1. Creating test data using black box, white box, robustness testing methods
      1. Creating a test plan
      2. Boundary conditions
   2. Program debugging
      1. Creating a program which can be debugged
      2. Using concepts such as step into, step over, breakpoints, run and continue
      3. Troubleshooting a problem to pinpoint error
   3. Document program
7. Complex Arrays with Structured Elements
   1. Sorting
   2. Searching
   3. Divide and conquer algorithms
   4. Solving complex problems/create programs using C# or Java
   5. Introducing complexity: best case, worst case, and average case
   6. Solving problems in pseudocode and/or flowcharts
      1. Input file data to print, input file data to array and sort array, array to print
      2. Translating the pseudocode/flowchart into code

CIS 132 - Introduction to Computer Forensics

1. Describe the components and important areas of computer forensics.
2. Relate the applicability of computer forensics to a variety of disciplines.
3. Discuss important events and the laws relating to cybercrime.
4. Compare basic computer operating systems, what they do, where and how they are used, and discuss some of their security shortcomings.
5. Evaluate methods used in the collection and analysis of data.
6. Demonstrate software in the recovery of computer files and data.
7. Discuss the details of various types of computer attacks and how to prevent them (e.g., spyware,      MAC address spoofing, virus types).
8. Critique expert witness testimony.

1. Multidisciplinary Nature of Computer Forensics
2. Professional Opportunities in Computer Forensics
3. Introduction to Computer Investigations
   1. Preparing an investigation
   2. Systematic approach
   3. Gathering and analyzing data
   4. Completing and critiquing the case
4. Operating Systems Introduction
   1. The boot sequence and tasks
   2. Methods of disk partitioning
   3. Examining data
   4. Understanding boot tasks
5. Operating Systems Introduction to Macintosh
   1. Understanding the Macintosh file structure
   2. Macintosh boot tasks
6. Operating Systems Introduction to Linux
   1. Boot processes
   2. Unix/Linux file structure
   3. Examining disks
7. Introduction to Transmission Control Protocol/Internet Protocol (TCP/IP)
   1. IP packets
   2. IP addressing
   3. Media Access Control (MAC) addresses
   4. IP and MAC address shortcomings
8. The Investigator’s Office and Laboratory
   1. Forensic lab certification requirements
   2. Certification/training requirements
   3. Physical layout of a forensics lab
   4. Forensics workstation hardware and software
9. Introduction to Computer Forensic Tools
   1. National Institute of Standards and Technology (NIST) tools
   2. National Institute of Justice (NIJ) methods
   3. Command-line software tools
   4. Graphical User Interface (GUI) software tools
   5. Hardware tools
10. Digital Evidence Controls
    1. Identifying and understanding digital evidence
    2. Processing and handling of digital evidence
11. Processing Crime and Incident Scenes
    1. Concepts and terms in warrants
    2. Securing a scene
    3. Sample investigations
12. Data Acquisition
    1. Determining the Best Acquisition Methods
    2. Disk Operating System (DOS) tools
    3. Windows tools
    4. Linux tools
13. Computer Forensic Analysis
    1. Using DriveSpy software to analyze computer data
    2. Using PDBlock and PDWipe software
    3. Using AccessData’s Forensic Toolkit
    4. Data hiding techniques
14. E-Mail Investigations
    1. IP protocols and email
    2. Understanding the client and server roles in email
    3. Email crimes and investigation
15. Recovering Image Files
    1. Image file types
    2. Locating and recovering image files
16. Investigative Report Writing
    1. Types of reports
    2. Report layout
17. Expert Witness Testimony
    1. Preparing for testimony
    2. Testifying in court
    3. Testifying during cross-examination
    4. Depositions

CIS 133 - Fundamentals of Personal Computer Security

1. Discuss the various types of computer virus attacks.
2. Install appropriate software tools on personal computers (PC) to foil attacks.
3. Discuss the use of Internet Protocol (IP) addresses and Transmission Control Protocol/User Datagram Protocol (TCP/UDP) ports.
4. Discuss the basic aspects of securing a personal computer system.
5. Install and use appropriate software tools to monitor activity.
6. Discuss fraud and cyber crime topics of importance.
7. Discuss encryption of data and the importance of encryption.

1. Overview of Cyber Crime and Security Issues
2. Networks and the Internet
   1. Open System Interconnection (OSI) model
   2. Internet Protocol (IP) addressing and Transmission Control Protocol (TCP) ports
   3. Basic network tools and their use
3. Assessing a Personal Computer System
4. Denial of Service Attacks
5. Malware
   1. How viruses work
   2. Trojan horses
   3. Spyware
   4. Detecting and eliminating viruses and spyware
6. Basics of Securing a Personal Computer System
   1. Shutting down a service in Windows
   2. Installing a firewall
   3. Safe Web surfing
7. Data Encryption
   1. Introduction to data encryption
   2. Cryptography basics
   3. Modern methods of encryption
8. Internet Fraud and Security
   1. Fraudulent offers and advice
   2. Online identify theft
   3. Protecting against cyber crime
   4. Securing browser settings for Internet browser programs
9. Examples of Espionage in Cyberspace
10. Cyber Detective Work
    1. Court records and criminal checks
    2. General searches
11. Computer Security Hardware and Software
    1. Virus scanning software
    2. Firewalls
    3. Anti-spyware software
    4. Intrusion detection software

CIS 136 - Computer Hardware Components

1. Identify issues with computing devices including desktop PCs; mobile devices, printers, and network devices.
2. Identify security vulnerabilities for devices and their network connections.
3. Describe and configure peripheral devices.

1. Hardware
   1. Configure BIOS/UEFI
   2. Components and types of motherboards
   3. RAM types and uses
   4. Expansion boards
      1.  Video cards
      2.  Networking cards
      3.  Storage cards
   5. Storage Devices
      1.  Optical drives
      2.  Magnetic media
      3.  SSD
      4.  Hot-swappable drives
      5.  RAID types
      6.  Tape drives
   6. CPU
      1. Types
      2. Speeds
      3. Features
      4. Cooling
   7. Interfaces
      1. USB
         1. SATA
         2. Firewire
         3. Wireless
   8. Bluetooth
   9. IR
   10. NFC
       1. Video
       2. Adapters and converters
   11. Power supplies
   12. Connectors
   13. Specifications
2. Displays
   1. LCD
      1. Plasma
      2. Projector
      3. LED
      4. Specifications
   2. Peripherals
      1. Prints
         1. Laser
         2. Inkjet
         3. Thermal
         4. Impact
            1. Speakers
            2. Scanners
            3. Biometric devices
            4. Webcam
3. Networking
   1. Cables and connectors
      1. Fiber
      2. Twisted pair
      3. Coax
   2. Basic TCP/IP
      1. IPv4 vs IPv6
      2. Subnets
      3. DHCP and ARP
      4. Gateway
   3. Common TCP/UDP protocols and ports
   4. WiFi
      1. Standards
      2. Encryption
   5. Internet Connection Types
      1. DSL
      2. Cable
      3. Fiber
      4. Dial-up
      5. Satelite
   6. Devices
      1. Hub
      2. Switch
      3. Router
      4. Access Point
      5. Modem
      6. Firewall
      7. Wireless repeaters
      8. Power over ethernet
      9. Ethernet over power
4. Mobile Devices
   1. Laptop hardware and components
   2. Laptop specific features
      1. Special function keys
      2. Docking stations
      3. Locking cables
   3. Characteristics of other mobile devices
      1. Smartphones and tables
      2. eReader
      3. Wearable technology
      4. GPS
   4. Connection types
      1. Lightning
      2. Bluetooth
      3. USB
      4. NFC
      5. IR
5. Hardware and Network Troubleshooting
   1. Desktop PC hardware issues
   2. RAID arrays and hard drives
   3. Video and projector display issues
   4. Wired and wireless networks
   5. Printing issues
   6. Mobile device issues

CIS 137 - Introduction to the Linux Operating System

1. Manage files from command line
2. Manage local users and groups
3. Monitor and manage Linux processes
4. Control services and daemons
5. Control access to files
6. Install and update software packages
7. Manage Linux networking

1. Using the command line
   1. Log into a Linux system and run simple commands using the shell.
   2. Copy, move, create, delete, and organize files while working from a shell.
   3. Manage text files from command output or in a text editor.
2. Managing security
   1. Create, manage, and delete local users and groups.
   2. Set Linux file system permissions on files and interpret the security effects of different permissions.
3. Manage services and processes
   1. Evaluate and control processes 
   2. Control and monitor network services and system daemons using systemd.
   3. Configure secure command line service on remote systems, using OpenSSH.
4. Networking
   1. Configure network interfaces and settings.
   2. Archive and copy files from one system to another.
5. System Maintenance and Troubleshooting
   1. Download, install, update, and manage software packages.
   2. Access, inspect, and use existing file systems.
   3. Locate and accurately interpret logs of system events for troubleshooting purposes.

CIS 141 - Introduction to VB.NET

1. Describe Microsoft’s .NET environment and discuss the principal features of the .NET framework.
2. Identify the goals of Common Language Runtime (CLR) and describe the advantages and disadvantages of CLR.
3. Demonstrate the use of VB.NET data types, control structures, subroutines, functions, and console I/O by creating VB.NET console applications.
4. Describe the role of Object-Oriented Design in creating VB.NET applications, and demonstrate how these ideas are implemented in VB.NET.
5. Use Windows forms, controls, events, menus, toolbars, and dialogs to demonstrate VB.NET Windows applications.
6. Describe the features and tools that enable VB.NET to fit into the .NET framework.
7. Describe ADO.NET and demonstrate the use of ADO.NET to access database information.

1. What is Microsoft .NET
   1. Applications in an internet age
   2. Tools for today’s applications
   3. A robust windows platform
   4. .NET programming platform
   5. .NET enterprise servers
   6. .NET services and hailstorm
2. .NET Framework
   1. Evolution to .NET
   2. .NET framework overview
   3. Common language runtime
   4. .NET class library
   5. Common language specification
   6. .NET languages
   7. .NET framework SDK
   8. Visual Studio.NET
3. Common Language Runtime (CLR)
   1. Goals of CLR
   2. Assemblies
   3. Common type system
   4. Metadata
   5. Virtual exception system
   6. Intermediate language
   7. Managed code
   8. Just-in-time compilation
   9. Garbage collection
4. Getting Started with Visual Basic.NET
   1. First VB.NET console application
   2. Namespaces
   3. Data types
   4. Control structures
   5. Subroutines and functions
   6. Console I/O
   7. Exception handling
5. Object-Oriented Programming in VB.NET
   1. Classes
   2. Access control
   3. Methods and properties
   4. Shared data and methods
   5. Inheritance
   6. Overriding methods
   7. Events
   8. Interfaces
6. User Interface Programming in VB.NET
   1. First VB.NET windows application
   2. Windows forms
   3. Controls
   4. Windows events
   5. Menus
   6. Toolbars
   7. Dialogs
7. VB.NET and the .NET Framework
   1. Class hierarchies
   2. .NET interfaces
   3. Using generic interfaces
   4. ICloneable and IComparable
   5. System.array
   6. Collections
   7. Delegates
8. Using ADO.NET in VB.NET
   1. ADO.NET overview
   2. Managed providers
   3. Using DataReaders
   4. Using DataSets
   5. Interacting with XML data

CIS 162 - Database Design and Development

1. Define and explain the importance of the various types of keys: Candidate Keys, Primary Keys, Surrogate Keys and Composite Keys.
2. Define and explain the importance of Referential Integrity and Foreign Keys.
3. Define and explain the importance of Normalization: Normal Forms, Functional and Multi-value Dependencies.
4. Define and explain the importance of the Update anomaly.
5. Define and explain the importance of the Relationships among Entities: One-to-one, One-to-many and Many-to-many.
6. Define and explain the importance of the various types of Entities: Weak, Strong and Associative
7. Define and explain the importance of the Concurrency control elements: Atomic transactions, Lost updates, Resource locking, Transaction isolation levels
8. Build an entity relationship diagram for a database design.
9. Build a relational database that conforms to Boyce-Codd normal form.
10. Write the data definition statements for creating database tables.
11. Write the data definition statements for inserting data into database tables.

1. Overview of databases and database products
2. The Relational Database Model
   1. Keys
   2. Functional dependencies
   3. Multi-value dependencies
   4. Normal forms
   5. The normalization process
3. Entity Relationship (E-R) Modeling
4. Database Design
   1. Transforming a model into a design
   2. Relationships between various types of entities
   3. Column properties
   4. Enforcing referential integrity
5. Database Management – Selected Topics
   1. Atomic transactions
   2. Concurrency
   3. Lost updates
   4. Resource locking
   5. Transaction isolation

CIS 170 - CISCO I: Networking Fundamentals

4 Credits, 4 Contact Hours
4 lecture periods 0 lab periods

Introduction to the fundamentals of networking. Includes network concepts; the Open Systems Interconnection (OSI) model; binary numbering system; network architecture; Local Area Network (LAN) design and installation; and Cisco troubleshooting procedures. Also includes preparation for Cisco certification examination.

Recommendation: Consult instructor before enrolling in this course.
  

2.  Calculate an IPv4 Network Number from an IPv4 address and an IPv4 subnet mask.

3.  Explain how OSI layer 2 or MAC addresses and OSI Layer 3 IP address change as an IP packet is

    sent from a PC in one network to a PC in a different network over a Layer 3 router.

4.  Correctly troubleshoot the inability of an IP packet in one network to negotiate its way to a destination network. 

5.  Describe the method of frame or packet delivery in an Ethernet network, including CSMA/CD

    and collisions as a method of moving data through a local area network.

1. Networking Concepts
   1. Terminology
   2. Advantages of networking
   3. Network standards
2. Open Systems Interconnection (OSI) model
   1. Seven layers
   2. Essentials to communicate on a network
   3. Internetworking problems and solutions
   4. Bridges as solutions
   5. Advantages of routing
3. Binary Numbering System
   1. Binary math and logic
   2. Internet Protocol (IP) addresses and routing tables
   3. Subnet mask
4. Network Architecture
   1. Media Access Control (MAC) addressing
   2. IP addressing schemes
   3. Class of networks
   4. Subnetworks
   5. Routers
   6. Protocols
      1. Address resolution
      2. Reverse address resolution
      3. Proprietary routing
   7. Hardware for a Local Area Network (LAN)
   8. Media selection
      1. Importance and use
      2. Problems and solutions
      3. Standards 
         1. Institute of Electrical and Electronics Engineers (IEEE)
         2. Electronic Industries Alliance (EIA)
         3. Telecommunications Industry Alliance (TIA)
         4. Underwriters Laboratories (UL)
      4. Telecommunications outlets
   9. Cabling
      1. Safety Precautions
      2. Standards 
         1. Institute of Electrical and Electronics Engineers (IEEE)
         2. Electronic Industries Alliance (EIA)
         3. Telecommunications Industry Alliance (TIA)
         4. Underwriters Laboratories (UL)
      3. Wiring
      4. Testing
5. LAN Design and Installation
   1. Feasibility study
   2. Design of a LAN
   3. Topologies
   4. Wiring closets
   5. Data transmission
   6. Cable termination
   7. Cable installation
6. Cisco Troubleshooting Procedures
   1. Initial and subsequent testing
      1. Effects of Electromagnetic Interference/Radio Frequency Interference (EMI/RFI)
      2. Causes of cross talk
   2. Safe wiring systems
   3. Solution strategies
7. Preparation for Cisco Certification Examination

CIS 171 - CISCO II: Networking Router Technologies

1. Discuss networking and the networking manager’s role.
2. Explain the Open Systems Interconnection (OSI) Model Standards and the function of the seven layers.
3. Design a Local Area Network (LAN) using appropriate technologies and media types.
4. Develop a multi-protocol Cisco routed Wide Area Network (WAN).
5. Identify the commands necessary to install, configure, and maintain Cisco routers including software revision, interface type, addressing, configuration registers, and status.
6. Configure and install a five Cisco router switched network and verify correct configuration and performance, including Internet Protocol (IP) addressing and subnet making for each Local Area Network (LAN) connected to the network.
7. Perform troubleshooting of a WAN configuration, subnet masking, IP addressing, Electromagnetic Interference (EMI), and Radio Frequency Interference (RFI) problems.
8. Use concepts and skills to prepare for the Cisco certification examination.

1. Networking Concepts
   1. Terminology
   2. Reasons for networking
   3. Network manager’s role
2. Open Systems Interconnection (OSI) Model
   1. Standards
   2. Seven layers
   3. Communication between layers
   4. Devices which operate at each layer
3. Local Area Network (LAN) Technologies
   1. Design and architecture
   2. Ethernet standards, frames, reliability, options
   3. Token ring topologies
   4. Fiber distributed data interface
   5. Wide Area Network (WAN) standards
   6. Cause and solutions
      1. Electromagnetic Interference (EMI) problems
      2. Radio Frequency Interference (RFI) problems
4. Routing Protocols
   1. Static, dynamic routes
   2. Multi-Protocol Routing
   3. Router table updates
   4. Cisco IOS software
   5. Cisco router commands
   6. Addressing schemes
   7. Dynamic routing – link state
   8. Transmission code protocol
   9. LAN to LAN, LAN to WAN
   10. Transmission Control Protocol/Internet Protocol (TCP/IP) network layer addressing
   11. Time to convergence
   12. Media types
   13. User interfaces
   14. System setup
5. Router Configuration Files
   1. Configuration methods
   2. Configuring for Trivial File Transfer Protocol (TFTP) server
   3. Server control
6. Cisco Troubleshooting Procedures
   1. Network testing
   2. LAN to LAN routing
   3. EMI and RFI problems
   4. Testing data link/physical layers
   5. Subnet planning
7. Preparation for Cisco Certification Examination

CIS 172 - CISCO III: Advanced Routing and Switching

1. Demonstrate how Local Area Network (LAN) Switching and Virtual Local Area Network (VLANs) impact performance.
2. Design, build, and document LANs.
3. Compare and contrast Interior Gateway Routing Protocol (IGRP) and Router Information Protocol (RIP).
4. Discuss the benefits of access lists.
5. Perform the implementation and impact of Novell Internetwork Packet Exchange (IPX) Protocol.
6. Use concepts and skills to prepare for the Cisco certification examination.

1. Local Area Network (LAN) Switching
   1. Performance
      1. Broadcasts
      2. Carrier Sense Multiple Access/Collision Detection (CSMA/CD)
   2. Network Segmentation
   3. Benefits
2. Virtual LAN (VLAN)
   1. Performance
   2. Logical segmentation
   3. Implementation
      1. Static
      2. Dynamic
3. LAN Design
   1. Analysis
      1. Media and topology
      2. LAN switching
      3. Routing
   2. Performance
4. Routing Protocols
   1. Interior Gateway Routing Protocol (IGRP)
      1. Analysis
      2. Configuration
   2. Router Information Protocol (RIP)
      1. Configuration
      2. Implementation
5. Access Lists
   1. Configure
      1. Standard
      2. Extended
   2. Control
   3. Verify
6. Novell Internetwork Packet Exchange (IPX) Protocol
   1. Enable
   2. Configure
      1. Ethernet interfaces
      2. Serial interfaces
   3. Performance
7. Preparation for Cisco Certification Examination

CIS 173 - CISCO IV: Project Based Learning

1. Describe serial communication on Wide Area Networks (WANs), connection types, and encapsulation types.
2. Design, build, and document WAN technology.
3. Demonstrate implementation of Point-to-Point Protocol (PPP).
4. Perform the implementation of Integrated System Digital Network (ISDN).
5. Develop the implementation of frame relay.
6. Compare and contrast benefits of each protocol.
7. Design and test an advanced WAN project.
8. Use concepts and skills to prepare for the Cisco certification examination.

1. Wide Area Network (WAN)
   1. Serial communication
   2. Connection types
      1. Dedicated
      2. Dial-on-Demand
      3. Packet-Switched
      4. Circuit-Switched
   3. Encapsulation types
      1. Point-to-Point Protocol (PPP)
      2. High Level Data Link Control (HDLC)
2. WAN Design
   1. Hierarchical Design Model
      1. Three layers
      2. Benefits
      3. Performance
   2. Placement
      1. Integrated Services Digital Network (ISDN)
      2. Frame relay
3. Point-to-Point Protocol (PPP)
   1. Communication
      1. Components
      2. Connection
      3. Negotiation process
   2. Frames
      1. Link Control Protocol (LCP)
      2. Network Control Protocol (NCP)
4. Integrated Services Digital Network (ISDN)
   1. Components
   2. Services
   3. Standards
   4. Configuration
5. Frame Relay
   1. Devices
   2. Connections
      1. Virtual circuits
      2. Terms
   3. Functions
   4. Operations
   5. Configuration
      1. Interfaces
      2. Commands
6. Preparation for Cisco Certification Examination

CIS 188 - Scripting for Automation

1. Explain the benefits of automation
2. Construct, test, and execute Python scripts.
3. Construct, test, and execute PowerShell scripts.
4. Modify existing scripts
5. Use automation to perform common system administration functions

1. Introduction to Automation
2. Programming Basics and Review
   1. Data types
   2. Data structures
   3. Understanding flow control
   4. Using loops
   5. Error handling
3. Powershell
   1. Automating active directory
   2. Windows services
   3. Files and directories
   4. Software applications
4. Python
   1. Basics of Python
   2. Working with files and text
   3. Networking
   4. Processes
   5. Cloud automation

CIS 198T1 - Blockchain Technology Fundamentals

CIS 216 - Introduction to Wireshark and Network Analysis

1. Analyze network traffic at the packet level to identify threats and problems.
2. Use filters to evaluate network traffic in order to solve complex issues.
3. Demonstrate the use of Wireshark features to identify complex network protocols.

1. Key Wireshark Elements and Traffic Flows
   1. Wireshark traffic capture
   2. Differentiate a packet from a frame
   3. Hyper-Text Transfer Protocol (HTTP) packet through a network
   4. Wireshark resources
   5. Typical network traffic
   6. Open trace files captured with other tools
2. Customize Wireshark Views and Settings
   1. Columns in the packet list pane
   2. Wireshark dissectors
   3. Non-standard port numbers
   4. Wireshark displays certain traffic types
   5. Wireshark for different tasks (profiles)
   6. Wireshark configuration files
   7. Time columns to spot latency problems
3. Capture Method and Capture Filters
   1. Best capture location to troubleshoot slow browsing or file downloads
   2. Options for Ethernet network
   3. Options for wireless network
   4. Active interfaces
   5. Tons of traffic
   6. Techniques to spot sporadic problems
   7. Amount of traffic you have to work with
   8. Traffic based on addresses Media Access Control/Internet Protocol (MAC/IP)
   9. Traffic for a specific application
   10. Specific Internet Control Message Protocol (ICMP) traffic
4. Display Filters on Specific Traffic
   1. Display filter syntax
   2. Default display filters
   3. Filter on HTTP traffic
   4. Dynamic Host Configuration Protocol (DHCP) display filter errors
   5. Display filters based on an Internet Protocol (IP) address,  range of addresses, or subnet
   6. Filter on a field in a packet
   7. Filter on a single TCP or Uniform Data Protocol (UDP) conversation
   8. Display filters with multiple include and exclude conditions
   9. Parentheses to change filter meaning
   10. Yellow display filters
   11. Keyword in a trace file
   12. Wildcards in display filters
   13. Filters to spot communication delays
   14. Display filters into buttons
5. Color and Export Interesting Packets
   1. Applied coloring rules
   2. Checksum errors coloring rule
   3. Coloring rule to highlight delays
   4. Colorize a single conversation
   5. Export packets of interest
   6. Export packet details
6. Build and Interpret Tables and Graphs
   1. Who is talking to whom on the network
   2. Top talkers
   3. Applications seen on the network
   4. Application and host bandwidth usage
   5. TCP errors on the network
   6. Expert infos errors meaning
   7. Network errors
7. Reassemble Traffic for Faster Analysis
   1. Web browsing sessions
   2. File transfer via File Transfer Protocol (FTP)
   3. HTTP objects transferred in a web browsing session
8. Comments to Trace Files and Packets
   1. Comments to trace files
   2. Comments to individual packets
   3. Export packet comments for a report
9. Command-Line Tools to Capture, Split, and Merge Traffic
   1. Large trace files into a file set
   2. Multiple trace files
   3. Traffic at command line
   4. Capture filters during command-line capture
   5. Display filters during command-line capture
   6. Tshark to export specific field values and statistics from a trace file
   7. Wireshark and network analysis
10. Analysis Through Monitoring
    1. Palo Alto logs and filtering
    2. Application based firewalling
    3. Correlating traffic

CIS 218 - Introduction to Voice over IP (VoIP)

1. Explain and design basic Internet Protocol (IP) networks.
2. Discuss basic concepts associated with telephony.
3. Describe the advantages of using Voice over Internet Protocol (VoIP) relative to the Plain Old Telephone System (POTS).
4. Explain the hardware and software used in VoIP networks.
5. Describe important protocols used in VoIP and their relationship to the Open Standards Interconnection (OSI) Model.
6. Demonstrate the ability to set up a simple VoIP system.
7. Discuss problem areas within VoIP systems.
8. Identify quality of service (QoS) parameters within VoIP systems.
9. Discuss future possibilities/uses within communications.

1. Overview of Voice over Internet Protocol (VoIP)
   1. Industry o0verview
   2. Internet Protocol (IP) telephony
   3. Costs
   4. The lure of VoIP
   5. Basic equipment and network
   6. Model for IP telephony
2. Digital Voice Fundamentals
   1. Basic telephony overview
   2. Packet voice fundamentals
   3. Circuit/packet switched comparison
3. Standards for VoIP
4. How an IP Phone Call Works
5. VoIP Protocols and Structure
6. Relationship of VoIP to the Open Standards Interconnection (OSI) Seven-Layer Model
   1. Application layer issues
   2. H.225 and H.245
   3. Session Initiation Protocol (SIP)
7. VoIP Gateways
   1. Gateway functions
   2. Necessity of gateways
   3. Gateway components and features
8. Quality of Service (QoS) in VoIP
   1. Defining QoS
   2. QoS parameters
   3. QoS and the network
9. VoIP Router Concerns
10. The Future of VoIP

CIS 219 - Introduction to Virtual Computing

1. Deploy standard cloud infrastructure features such as virtual networks and servers, load balancing, and auto-scaling virtual machines.
2. Follow industry best practices for maintaining, monitoring, and securing numerous virtual machines.

1. Overview of Virtual Machines
   1. History of virtualization
   2. Components of a virtual machine
      1. Memory
      2. CPU
      3. Network
      4. Storage
2. Overview of Cloud Computing
   1. Introduction to Microsoft Azure
   2. Introduction to Google Cloud Compute
   3. Introduction to Amazon Web Services
3. Storage
   1. Simple storage services (S3)
      1. Encryption
      2. Replication
      3. Storage Classes
      4. Logging
      5. Performance
   2. Glacier
      1. Data retrieval
      2. Glacier vs S3
4. Compute
   1. Elastic Compute Cloud (EC2)
      1. Instance lifecycle
      2. Securing an instance
   2. Elastic Block Storage (EBS)
5. Networking
   1. Virtual Private Cloud (VPC)
      1. DHCP options
      2. Subnets
      3. Routing
      4. Elastic IPs
      5. Security Groups
      6. Network Address Translation (NAT)
      7. Virtual Private Gateways
   2. Elastic Load Balancing
   3. CloudWatch
   4. Auto Scaling
6. Route 53 and DNS
   1. DNS resolution basics
   2. Resiliency
   3. Record Types
7. Securing AWS
   1. Identity and Access Management
   2. Firewall
   3. Account Security
8. Risk and Compliance
   1. AWS Risk and compliance program
   2. Reports and certifications

CIS 221 - Deploying and Managing Windows Servers

1. Manage Windows Servers in Host and Compute Environments
2. Design Storage Solutions
3. Setup Hyper-V
4. Setup Windows Containers
5. Setup High Availability

1. Manage Windows Servers in Host and Compute Environments
   1. Install and upgrade servers
   2. Create and manage images for deployment
   3. Implement Windows Server Update Services
   4. Configure WSUS
   5. Monitor performance and security of Windows Server
2. Design Storage Solutions
   1. Configure disks and volumes
   2. Implement server storage
3. Setup Hyper-V
   1. Install and configure Hyper-V
   2. Configure virtual machines
   3. Configure Hyper-V storage
4. Setup Windows Containers
   1. Deploy Windows containers
   2. Manage Windows containers
5. Setup High Availability
   1. Implement failover clustering
   2. Implement network load balancing

CIS 222 - Implementing Windows Server Network Infrastructure

3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods

Knowledge and skills to install, configure, maintain, and support a Microsoft Windows network infrastructure. Includes Dynamic Host Configuration Protocol (DHCP), Domain Name System (DNS), IPAM, VPN and Radius.

Prerequisite(s): CIS 221  
  

2. Setup Domain Name System (DNS).

3. Design network connectivity solutions.

4. Manage advanced network solutions.

1. Configure DNS
   1. Install and configure servers
   2. Create DNS zones and records
2. Configure DHCP services
   1. Install and configure DHCP
   2. Implement and maintain (IPAM)
3. Design network connectivity solutions
   1. Implement VPN
   2. Configure a RADIUS server and client
   3. Configure IPv4 and IPv6 addressing
   4. Implement Distributed File Systems (DFS)
4. Manage advanced networking solutions
   1. NIC Teaming
   2. Qos
   3. Sostware defined networking

CIS 223 - Implementing Windows Directory Services

3 Credits, 2 Contact Hours
2 lecture periods 2 lab periods

Knowledge and skills to install, configure, and administer Microsoft Windows Active Directory services. Includes active directory structure, active Directory services, domain name system (DNS), group policy implementation, user accounts, software development, group policy security, and administration of active directory objects.

Prerequisite(s): CIS 221  
  

2.          Manage Group Policy

3.          Setup Active Directory Certificate Services

4.          Setup Identity Federation

1. Install and configure domain controllers

2. Create and manage Active Directory users and computers

3. Create and manage Active Directory groups and OUs

4. Create managed services accounts

5. Implement authentication and account policies

6. Backup and restore Active Directory

7. Setup read-only domain controllers

1. Monitor replication

1. Manage Group Policy

   1. Create and manage group policy objects

   2. Managing system and user preferences

   3. Managing Software installation

   4. Managing security settings

   5. Importing administrative templates

III.Setup Active Directory Certificate Services

1. Install and configure AD Certificate Services

2. Manage user and computer certificates

1. Setup Identity Federation

   1. Install and configure AD Federation Services

   2. Configure multi-factor authentication

   3. Configure authentication policies

CIS 225 - Linux System and Network Administration

1. Setup Red Hat Enterprise Linux using Kickstart,
2. Manage file systems and logical volumes.
3. Manage scheduled jobs.
4. Setup network file systems.
5. Manage SELinux.
6. Manage firewalls.
7. Explain troubleshooting steps.

1. Automate Installations Using Kickstart
   1. Defining an Anaconda Kickstart system
   2. Deploying a new virtual system with Kickstart

1. Regular Expressions
   1. Regular expression fundamentals
   2. Matching text with grep
2. Creating and Editing Text Files with vim
   1. vim workflow
   2. Editing files with vim
3. Manage Scheduled Jobs
   1. Schedule one time tasks with at
   2. Schedule recurring tasks with cron
   3. Viewing and editing system tasks
4. Prioritizing Linux Processes
   1. Scheduler policies
   2. Using the nice command
5. Controlling Access with Access Control Lists
   1. POSIX access control lists
   2. Securing files with ACLs
6. SELinux Security
   1. Enabling and monitoring modes
   2. Changing modes
   3. Changing contexts
   4. Changing booleans
   5. Troubleshooting SELinux
7. Using Network-Defined Users and Groups
   1. Using Identity Management Services
   2. Joining a system to IPA
   3. Joining a system to Active Directory
8. Managing Storage
   1. Adding disks, partitions, and files systems
   2. Logical Volume Management Storage
      1. Managing Logical Volumes
      2. Extending Logical Volumes
   3. Access network storage with NFS
      1. Manually mounting NFS storage
      2. Automounting NFS storage
   4. Access Network Storage with SMB
9. Controlling and Troubleshooting the Boot Process
   1. Repairing common boot issues
   2. Repairing file systems at boot
   3. Correcting boot loader issues
10. Control Firewalls with Firewalld
    1. Limiting network communication
    2. Enabling and Disabling the Firewall

CIS 226 - Advanced Linux Networking

1. Manage various Linux distributions and network configurations.
2. Setup network file system (NFS) client/server environment.
3. Setup Samba as a Windows AD Domain Controller.
4. Setup proxy server technology for client and server acceleration
5. Evaluate using Linux as a firewall.
6. Evaluate Lightweight Directory Access Protocol (LDAP) as an advanced Auth system.

1. Background Review
   1. Pipes and redirection
   2. Linux security and passwords
   3. Linux file system concepts
   4. Daemon processes and logging
2. Basic Linux Installation
   1. Overview of installation and deployment methods
   2. Adding “normal” users to the system
   3. Configuration of sudo for system administration
3. Network File System (NFS) Configuration
   1. Basic NFS exports
   2. Identical User Identifiers (UIDs) and NFS exports
   3. Setup stations to mount NFS exports on boot
   4. Continued NFS use with NIS integration
4. Proxy Servers
   1. Basic configuration
   2. Proxy servers for webserver acceleration
   3. Access Control Lists (ACLs) – restricting who can use your proxy
   4. E2Guardian– restricting what your users can access
5. Firewalls
   1. Basics of port blocking
   2. Basics of routing
   3. Transparent redirection
   4. Network address translation / IP masquerading
6. Lightweight Directory Access Protocol (LDAP)
   1. LDAP database basics
   2. LDAP for authentication
   3. LDAP for group bookmarks and address books

CIS 227 - Cyber Law and Ethics

3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods

Basic understanding of current cyber security laws and the ethical principles involved. Includes describing and evaluating the impact of various laws and regulations in an industry or business. Also includes the importance of policies, procedures, guidelines, and information classification; risk identification; evaluation and mitigation; and the role of compliance.

Recommendation: Completion of WRT 101  ,WRT 101S , WRT 101SE  or 107 before enrolling in this course, or concurrent enrollment. If any recommended course is taken, see a Financial Aid or Veteran’s Affairs advisor to determine funding eligibility as appropriate.
Gen-Ed: Meets AGEC-S Options requirement

2.        Implement examples of modern compliance in relation to NIST and other applicable standards, laws, and regulations.

3.        Apply ethical and moral behaviors when implementing and using information technology.

1. Principles of Ethics
   1. Ethical values in a digital world
   2. Ethical decision making
   3. Ethics as applied to the gathering and possession of information
   4. Ethical vs. unethical hacking
   5. Professional organizations
2. Anti-Hacking Laws
   1. Computer Fraud and Abuse Act
   2. Origins of the CFAA
   3. Views of “Exceeds Authorized Access” and “Without Authorization”
   4. Sections of the CFAA
   5. Digital Millennium Copyright Act
   6. Cyberwarfare - The Tallinn Manual
3. Business Impact
   1. Policies and procedures
   2. Information classification
   3. Technical baselines
   4. Risk management
   5. Internal and external training
   6. Cybersecurity legal standards and requirements applied to businesses and industries
   7. Tradeoffs and challenges balancing security and business need
4. Compliance
   1. Sarbanes – Oxley
   2. Gramm – Leach – Bliley
   3. Privacy (COPPA) HIPAA / FERPA
   4. USA Patriot Act
   5. Americans with Disabilities Act, Section 508
   6. Payment Card Industry Data Security Standard (PCI DSS)
   7. European General Data Protection Regulation (GDPR)
   8. Other Federal laws and regulations
   9. State law and regulations
   10. Practical effects of compliance requirements
5. State, US, and International Standards/Jurisdictions
   1. NIST
   2. ISO
   3. COBIT
   4. SABSA
   5. TOGAF
   6. ITIL
6. Data Breach Response Management
   1. Internal management of data breach
   2. External management of data breach
   3. Ethical decisions and ramifications post data breach
   4. Data breach response plans

CIS 228 - Fundamentals of Network Security

1. Evaluate methods to detect indicators of compromise.
2. Apply common security tools.
3. Interpret vulnerability scans and penetration testing results.
4. Summarize risk management best practices.
5. Assess the risk of security designs.

1. Threats and Vulnerabilities
   1. Indicators of compromise
   2. Types of attacks
   3. Threat actors
   4. Penetration testing 
   5. Vulnerability scanning
2. Technologies and Tools
   1. Common hardware and software network security tools
   2. Security assessment
   3. Implement secure protocols
3. Architecture and Design
   1. Industry standards, framework and reference architectures
   2. Network architecture security
   3. Secure systems design
   4. Embedded systems
   5. Application and development concepts
   6. Cloud and virtualization security
   7. Physical security controls
4. Identity and Access Management
   1. Concepts
   2. Services
   3. Controls
   4. Account management
5. Risk Management
   1. Policies, plans and procedures
   2. Business impact analysis
   3. Risk management processes and concepts
   4. Incident response
   5. Disaster recovery and business continuity
6. Cryptography and PKI
   1. Cryptography concepts
   2. Common algorithms
   3. Wireless security settings
   4. Public key infrastructure (PKI)

CIS 229 - Protecting Your PC and Network: Countermeasures to Network

1. Discuss risk assessment and management techniques in IT security.
2. Categorize types of threats or malware in software security.
3. Explain countermeasures to malware within the area of software security.
4. Discuss the use of Internet Protocols, (TCP/IP and TCP/UDP) Ports and their use in malware attacks.
5. Explain the trade-offs of the Security Triad as they relate to securing information.
6. Discuss fraud and cybercrime topics of importance.
7. Discuss public and private key encryption techniques used in securing information.

1. Risk Assessment and Risk Management within Information Security
   1. Risk avoidance
   2. Risk mitigation
   3. Risk acceptance
2. Methods of Controlling Access to Information
   1. Possession-based authentication
   2. Biometric authentication
   3. Multi-factor authentication
3. Ensuring Security through Software Development
   1. Operating system security
   2. Application development security
   3. Object-oriented programming and security
4. Identification of Threats and Malware within Information Security
   1. Buffer overflow attacks
   2. Types of malicious software
      1. Viruses
      2. Trojan horses
      3. Rootkits
      4. Bots
5. Employing Countermeasures to Threats and Malware within Information Security

1. Anti-virus software
2. Anti-rootkit software
3. Firewalls
4. White-listing software

1. Introduction to Internet Protocols and TCP/UDP (Transmission Control Protocol/User Datagram Protocol) Ports

1. IPv4 Addressing and Network Computation
2. TCP (Transmission Control Protocol) Introduction
3. Security flaws in TCP/IPv4

1. Guaranteeing Business Continuity and Disaster Recovery Planning

1. Classifying disasters
2. The business continuity (BC) and disaster recovery lifecycle (DRL)
3. Developing BC and DRL plans

1. Exploring the legal aspects and regulations in investigations

1. The roles of computers in crime
2. Categories of computer crimes

1. Espionage and cyber warfare
2. Theft and fraud
3. Harassment
4. Cyber fraud

1. Security Operations Employed in Protecting Information
   1. Security operations concepts

1. Need-to-know
2. Least privilege
3. Separation of duties
4. Job rotation

B.   Backups

1. Data restoration
2. Protection of backup media
3. Offsite storage of backup media

1. Introduction to Physical and Environmental Security Telecommunications and Network Security

1. Site access security
2. Equipment protection
3. Environmental controls

1. The 10 domains of Knowledge for the CISSP (Certified Information Security Specialist Profession)
2. Public and Private Key Encryption Methods
   1. Overview of public vs private key encryption
   2. Public key infrastructure
   3. Popular encryption algorithms
3. Security Architecture and Design
   1. Security models
      1. Mandatory access control
      2. Discretionary access control
      3. Role-based access control
      4. Rule-based access control

B. Computer hardware architecture

1. Central processor unit
2. Storage
3. Bus

CIS 234 - Project Management

3 Credits, 4 Contact Hours
2 lecture periods 2 lab periods

Required skills necessary to manage small-to-medium size IT projects. Includes the knowledge and skills required to manage the project lifecycle, ensure appropriate communication, manage resources, manage stakeholders, and maintain project documentation.

Information: This course provides helpful information and skills in preparation for the CompTIA Project certification examination.
Gen-Ed: Meets AGEC-S Options requirement

2.        Predict the impact of various constraint variables and influences throughout the project and explain the importance of risk strategies and activities.

3.        Use appropriate communication methods of influence and change control processes within the context of a project.

4.        Compare and contrast various project management tools and analyze a project and partner-centric documentation.

1. Project Basics
   1. Properties of a project
   2. Project roles and responsibilities
   3. Compare standard project phases
   4. Project cost control
   5. Organizational structure
   6. Developing project schedules
   7. Agile methodology
   8. Personnel management
2. Project Constraints
   1. Constraint variables and influences
   2. Risk strategies and activities
3. Communication and Change Management
   1. Appropriate communication methods
   2. Factors influencing communication methods
   3. Communication triggers
   4. Identifying the target audience
   5. Using defined change control process
   6. Types of organization change
4. Tools and Documentation
   1. Compare project management tools
      1. Project scheduling
      2. Dashboards
      3. Knowledge management
      4. Performance measurement tools
      5. SWOT analysis
      6. Responsible, Accountable, Consulted, Informed (RACI) Matrix
   2. Project centric documentation
      1. Project charter
      2. Project management plan
      3. Scope statement
      4. Communication plan
      5. Meeting agenda/minutes
      6. Action items
      7. Status reports
      8. Issues log
   3. Vendor-centric documentation
      1. Request for Information (RFI)
      2. Request for Quote (RFQ)
      3. Request for Proposal (RFP)

CIS 235 - Advanced Topics in Linux/Unix Security

1. Install various Linux distributions and network configurations.
2. Discover network and system vulnerabilities.
3. Explain methods of conveying network security issues to management.
4. Describe the various aspects of Intrusion detection.
5. Explain the process of data gathering for law enforcement.
6. Perform WiFi network security and security augmentation.

1. Background Review
   1. The Unix philosophy
   2. Editing, compiling, linking, and running programs
   3. Pipes and redirection
   4. Unix security and passwords
   5. Unix file system concepts
   6. Basic Linux installation
   7. Adding normal users to the system
2. Discovering Network Vulnerabilities
   1. Nmap – port scanning
   2. Nessus – network attack system
   3. Running processes and port association
3. Vulnerability Mitigation
   1. Iptables – Shorewall
   2. Running processes and ports
   3. No-execute file systems
   4. Secure protocols
   5. Tunneling of services
4. Management Awareness
   1. Security risk
   2. Money and the corporate bottom line
   3. Legal liability
5. Intrusion Detection
   1. Log files
   2. Network intrusion detection systems
   3. File modification tracking
6. Data Gathering
   1. Law enforcement contacts
   2. Backing up log files
   3. Printouts
   4. Replication of hard disk drives as evidence
7. WiFi
   1. Risks of an open network
   2. Corporate wireless security
   3. Home/telecommuter wireless security
   4. How public hotspots can put your data at risk

CIS 244 - Securing Windows Server

1. Create multiple levels of Windows server hardening.
2. Explain functional and technical impacts of using Windows server security baselines.
3. Analyze levels of authentication and threat protection.

1. Server Hardening
   1. Disk and file encryption
   2. Server patching and updating
   3. Malware protection
   4. Credential protection
   5. Microsoft security compliance toolkit
2. Virtualization
   1. Host guardian service
   2. Key protection services
   3. Shielded VMs
   4. Encrypted VMs
3. Network Infrastructure
   1. Windows firewall
   2. Datacenter firewall
   3. IPSEC
   4. DNSSEC
4. Privileged Access Control
   1. Microsoft identity manager
   2. Just-Enough-Administration
   3. Privileged Access Workstations (PAWS)
   4. Local Administrator Password Solution (LAPS)
5. Threat Detection
   1. Audit policies
   2. Microsoft advanced threat analytics
   3. Operations Management Suite (OMS)
6. Workload Specific Security
   1. Dynamic access control
   2. File server resource manager
   3. File classification infrastructure

CIS 245 - Cyber Analytics, Detection, and Response

3 Credits, 4 Contact Hours
2 lecture periods 2 lab periods

Knowledge and skills required to configure and use threat detection and monitoring tools, data analysis, vulnerability identification, and threats identification.

Prerequisite(s): CIS 225  
Information: This course may help in the preparation for the Comp TIA CySA+ certification and examination.
Gen-Ed: Meets AGEC-S Options requirement

2.        Develop a response plan based on evaluation of incident impact.

3.        Prepare a toolkit with appropriate forensics tools and communication plan.

4.        Recommend remediation of security issues related to identity and access management.

5.        Configure threat-detection tools.

6.        Apply environmental reconnaissance techniques using appropriate tools.

1. Threat Management
   1. Practices used to secure a corporate environment
      1. Penetration testing
      2. Reverse engineering
      3. Training and exercises
      4. Risk evaluation
   2. Network threats
      1. Network segmentation
      2. Endpoint security
      3. System hardening
      4. Network access control
   3. Network reconnaissance
      1. Real-time data analysis
      2. Data correlation
      3. Logging
   4. Systems reconnaissance
      1. Service discovery
      2. Social engineering
      3. Topology discovery
2. Vulnerability Management
   1. Vulnerability management process
      1. Asset discovery and inventory
      2. Scanning and reporting
      3. Remediation
   2. Common vulnerabilities
      1. Virtual infrastructure
      2. Servers
      3. Endpoints
      4. Mobile devices
      5. SCADA and ICS
3. Cyber Incident Response
   1. Impact of incident
      1. Threat classification
      2. Data classification
      3. Severity and prioritization
   2. Forensic evaluation
      1. Physical forensics kits
      2. Investigation software
   3. Identifying an incident
      1. Network symptoms
      2. Host symptoms
      3. Application symptoms
   4. Post incident recovery
4. Security Architecture and Tool Sets
   1. Common policies, controls, and procedures
      1. Regulatory frameworks
      2. Review of sample policy, controls, and procedures
      3. Verification and auditing
   2. Identity and access management
      1. Context-based authentication
      2. Endpoint repositories
      3. Federation and single sign-on

CIS 247 - Ethical Hacking I

3 Credits, 4 Contact Hours
2 lecture periods 2 lab periods

Skills necessary to plan and scope an assessment, understand legal and compliance requirements, perform vulnerability scanning and penetration testing, analyze data, and effectively report and communicate results.

Prerequisite(s): CIS 137  
Information: This course may help in preparation for the CompTIA PenTest+ examination.
Gen-Ed: Meets AGEC-S Options requirement

2.         Assess known vulnerabilities across multiple technologies such as network devices, wireless, applications and operating systems.

3.          Compare ethical penetration testing and unethical hacking.

1. Planning and Scoping
   1. Understanding the target audience
   2. Rules of engagement and disclaimers
   3. Communications escalation
   4. Legal
      1. Contracts
         1. SOW
         2. NDA
         3. MSA
      2. Written authorization
   5. Types of assessments
      1. Red Team
      2. Compliance-based
      3. Goal based
   6. Target Selection
      1. On-site vs off-site
      2. Social engineering
   7. Strategies
      1. Black box
      2. White box
      3. Gray box
2. Information Gathering and Vulnerability Identification
   1. Information gathering
      1. Scanning and enumeration
      2. Packet inspection
      3. Fingerprinting
      4. Eavesdropping
      5. Decompiling and debugging
      6. Open Source Intelligence (OSINT)
   2. Perform scans
      1. Types of scans
         1. Discovery
         2. Full
         3. Stealth
         4. Compliance
      2. Application scanning
      3. Consideration
         1. Bandwidth
         2. Execution time
         3. Business impact
   3. Leveraging Information
      1. Map vulnerabilities to potential exploits
      2. Techniques to execute attack
         1. Exploit chaining
         2. Social engineering
         3. Password attacks
            1. Credential brute force
            2. Rainbow tables
            3. Dictionary attacks
3. Attacks and Exploits
   1. Social engineering attacks
      1. Spear phishing
      2. Impersonation
      3. USB drop
   2. Network based vulnerabilities
      1. Man in the middle
      2. DoS
      3. DNS exploits
      4. SMB, SMTP, SNMP, FTP exploits
      5. Pass the hash
   3. Wireless and RF vulnerabilities
      1. RFID cloning
      2. Bluejacking
      3. Deauthentication attacks
      4. Credential harvesting
   4. Application vulnerabilities
      1. Injections
      2. Cross site scripting
      3. Cookie manipulation
      4. Directory traversal
      5. Default/weak credentials
      6. Session hijacking
   5. Local host vulnerabilities
      1. OS Vulnerabilities
      2. Privilege escalation
      3. Physical device security
      4. Sandbox escape
   6. Post exploitation
      1. Lateral movement
      2. Persistence
      3. Exfiltration
      4. Covering your tracks
4. Penetration Testing Tools
   1. Scanning
   2. Credential harvesting
   3. OSINT
   4. Wireless
   5. Web Proxies
   6. Frameworks
5. Reporting and Communication
   1. Report writing and handling
   2. Post engagement cleanup
   3. Follow-up actions/retesting
   4. Attestation of findings
   5. Recommend mitigation techniques for discovered vulnerabilities

CIS 248 - Ethical Hacking II

4 Credits, 5 Contact Hours
3 lecture periods 2 lab periods

Knowledge and skills required to enter the field of professional penetration testing by understanding and applying the attacks, techniques, and tools used by adversaries.

Prerequisite(s): CIS 119 , CIS 188 , and CIS 247  
Recommendation: Completion of CIS 221   before enrolling in this course. If any recommended course is taken, see a financial aid or Veteran’s Affairs advisor to determine funding eligibility as appropriate. This course requires a solid knowledge of networking, administration of Linux and Windows, and basic scripting.
Information: Prerequisite may be waived, due to comparable industry experience, with consent of the Program Director.

1. Analyze security weaknesses in IT systems.
2. Design an IT security penetration testing plan.
3. Conduct successful penetration tests using common tools. 
4. Create comprehensive penetration test reports.

II. Bash Scripting

III. Common Tools

IV. Recon

A. Passive

B. Active

V. Vulnerability Scanning

VI. Attacks

A. Web Application 

B. Buffer Overflows

VII. Attacking the Client

A. Windows

B. Microsoft Office

C. Memory corruption

D. AV evasion

VIII. Privilege Escalation

IX. Password Attacks

X. Active Directory Attacks

XI. Post Exploitation

XII. Attack toolkits

A. Metasploit

B. PowerShell Empire

CIS 250 - Introduction to Assembly Language

1. Define various Machine Architecture features.
2. Demonstrate use of basic RISC instructions.
3. Explain combinational and stateful logic of working CPU.
4. Describe basic ALU implementation.
5. Demonstrate understanding of internal and external procedures.
6. Convert numbers between different bases.
7. Compare math and logical operations using binary and hexadecimal number systems.
8. Explain how stack is affected by various statements and parameter passing.

1. Binary, Octal, Decimal, and Hexadecimal Number Systems
2. Machine Architecture
   1. RISC/CISC Overview
   2. User model/supervisor model overview
   3. Execution (fetch/execute cycle)
   4. Memory and memory management
   5. Instruction pipelining, cache memory
   6. Registers
   7. Status and control registers
   8. Addressing modes
3. Instructions
   1. Instruction coding
   2. Processor modes, user and privileged
   3. Defined, illegal, reserved
   4. Arithmetic
   5. Logical, shift, rotate
   6. Comparison
   7. Conditional and unconditional jumps
   8. Subroutine calls and returns
   9. Floating point
   10. Input/Output (I/0)
   11. Other instructions as appropriate
4. Program Design
5. The Assembler
   1. Program syntax
   2. Source creation using a text editor
   3. Translation
   4. Linking
   5. Pseudo ops
   6. Macro definition and use
   7. Storage allocation, static and dynamic
6. The Stack
   1. Parameter passing on the stack
   2. Calling sequences
   3. Internal and external procedures
   4. “C” language calling sequence
7. Array Processing, Indexing
8. Sorting
9. Program Debugging and Testing
10. Performance Issues (Optional)
11. Program Profiling (Optional)
12. Programmer Productivity Issues (Optional)

CIS 265 - The C Programming Language

1. Identify the difference between ANSI C, C99, and C11.
2. Write programs in C with various scope (local, global, and external).
3. Write programs in C with multi-dimensional arrays.
4. Write programs in C with pointers, and structs.
5. Write programs using several files.
6. Solve complex problems using C as the language for implementation.

1. Contrast ANSI C, C99, and C11.
2. Discuss the syntax of the C language, including the type specifications and operators and their order of precedence.
3. Write programs in C to demonstrate scope, multi-dimensional arrays, pointers, and structs.
4. Contrast C with other procedural programming languages.
5. Design solution to systems level problems using C as the language for implementation.

1. History of the C language
   1. UNIX
   2. ANSI C
   3. C99
   4. C11
   5. C-based languages
2. Syntax of the C language
   1. Constants and variables
      1. Local variables
      2. Global variables
      3. External variables
   2. Operators and expressions
      1. Precedence
      2. Associativity
   3. Control flow operators
      1. Selection statements
      2. Repetition
3. Scope and Storage Classes in C
   1. Declarations
   2. Invocation
   3. Functions - parameter passing (by value and by reference)
4. Typing Aspects of C
   1. Built-in types
   2. Derived types
      1. Arrays (single and double-dimensional; fixed and variable length)
      2. Structs (including anonymous)
      3. Unions (including anonymous)
      4. Singly Linked Lists
5. Pointers
   1. Single and multiple reference levels
   2. Passing pointers as arguments
   3. Pointer arithmetic
   4. Pointers and arrays (including changes made in C11 to make pointers safer)
6. Preprocessor
   1. Defines and macros
   2. Include files and header
7. Input/Output
   1. Keyboard and terminal
   2. Disk I/O
   3. Formatted input/output

CIS 269 - Data Structures

1. Implement and manipulate defined composite data types and structures, classes.
2. Design, develop, modularize, test, validate, and document program solutions to business and scientific information processing problems using top-down design, data structure, and file handling tools.
3. Describe and code various sort and search algorithms. 
4. Execute performance analysis and determine relative timing complexity (Bit Oh Notation) relating to the sort and search algorithms, discuss advantages and disadvantages of the above. 
5. Describe and code various complex algorithms with memory management components, classes, and pointers.
6. Code a breadth first and depth first algorithm.
7. Use, create, and extend templates.
8. Read/write to multiple file handles and streams in a program.
9. Use a source control system such as GitHub to manage source code.

1. Software Engineering Concepts and Theory
2. Review of C++
   1. Classes, types and declarations
   2. Operators
   3. Control flow statements
   4. Pointers – single and multi-level indirection
   5. Functions – including function pointers
   6. Inheritance, overloading
   7. Abstract classes
   8. Streams and file handles.
3. Stacks and Queues
   1. Add an element to a stack or queue
   2. Delete an element from a stack or queue
   3. Use a circular array to simulate a stack or queue
   4. Simulate a stack or queue using a linked list
   5. Stack overflow
4. Recursion
   1. Divide and conquer
   2. Backtracking
   3. Removal of
5. Dynamic Abstract Data Structures
   1. Linked lists – singly and doubly listed
   2. Trees
      1. Binary
      2. Binary search trees
      3. AVL trees (balanced)
6. Sort and Search Algorithms
   1. Quick sort
   2. Merge sort
   3. Heap sort
   4. Radix sort
   5. Hash tables
   6. Introduction to the big oh notation and analysis
7. Memory Management
   1. Destructor calling order
   2. Memory leaks
   3. Garbage collection
8. Hash Tables
   1. Hash functions
   2. Types of hash tables
   3. Addressing schemes
   4. Analysis of complexity
9. Templates
   1. Creating a template
   2. Extending an existing template
10. Graphs, Trees and Networks
    1. Adjacency matrix
    2. Depth-first and breadth-first search
    3. Shortest path algorithm
11. Source Control
    1. Retrieve source code
    2. Branches
    3. Add new source code

CIS 278 - C++ and Object-Oriented Programming

1. Develop programs using both C++ built-in classes and user-defined classes.
2. Integrate the concepts of abstraction, inheritance, composition and polymorphism into C++ programs.
3. Write programs in C++ which solve information systems problems and which show increased productivity by taking an object-oriented approach.
4. Create and use collections (arrays and vectors) of user-defined objects.
5. Use pointers to objects in programs.
6. Demonstrate Class Libraries and Windows applications which are written in C++ to exploit software reuse and rapid prototyping.
7. Use classes from the Standard Template Library in programs.
8. Create C++ applications that write data to files and read it from them.
9. Write C++ applications that execute SQL statements to select, insert, update and delete rows in database tables.

1. Introduction and Overview
   1. Benefits of object-oriented (O-O) methods
      1. Structured vs. O-O approaches
      2. O-O design improvements
         1. Reusability
         2. Reliability
         3. Maintainability
         4. Encapsulation: integrating object state data, as represented by instance variables, with the code that operates upon it
   2. Features of object-oriented programs
      1. Strong typing and type hierarchies
      2. Classes for encapsulation and information hiding
2. Using C++
   1. Introduction to C++
      1. Design goals of C++
      2. C++ = C + strong typing + classes
      3. C++ syntax
      4. C++ as a better C (small enhancements)
      5. C++ structs as a step on the path towards classes
      6. Classes as user-defined types in C++
   2. O-O programming in C++
      1. Using C++ built-in classes such as strings
      2. C++ types, references, and friends
      3. Object creation (constructors, copy constructors, destructors)
      4. Inheritance and derived classes
      5. Composition: using objects of other classes as instance variables within a class
      6. Dynamic storage allocation of objects
      7. Polymorphism
      8. Collections of objects
      9. Dynamic function binding using virtual and pure virtual functions
3. Advanced C++ Features and the Future of O-O
   1. Reusable libraries
      1. Files, stream, and I/O libraries
      2. Designing a library
      3. The Standard Template Library 
         1.     Container classes            
         2.     Iterators
         3.     Algorithms                          
   2. Generic Libraries
      1. Using a container class
      2. Class categories as mechanisms
   3. Database operations                                                   
      1. Connecting to an external database                      
      2. Executing SQL statements from within a program 

CIS 279 - Java Programming

1. Provide examples illustrating the concepts: class variables and methods, instance variables and methods, constructors.
2. Design, write, and test Java Applications using the Eclipse Integrated Development Environment.
3. Develop graphical user interfaces using the current Java graphical interface classes and the Model-View-Controller design pattern.
4. Create and Import Packages.
5. Develop Event Handling programs.
6. Create programs using abstract classes and interfaces.
7. Develop a program that connects to a database and runs stored procedures

1. Review of programming fundamentals
2. Using the Eclipse Integrated Development Environment
3. Working with Classes, Objects, and Methods
4. Extending Classes and Overriding Methods
5. Working with Strings
6. Creating graphical interfaces
   1. Components
      1. Buttons
      2. Text fields
      3. Combo boxes
7. Building graphical applications with the Model-View-Controller Design Pattern
8. Handling Events
   1. Button Clicks
   2. Key Presses
9. Creating and Importing Packages
10. Using Java Database Connectivity to work with a relational database

CIS 280 - Systems Analysis and Design: Concepts and Tools

1. Identify the elements of the SDLC (System Development Life Cycle).
2. Identify the major tasks of each phase of the SDLC.
3. Explain the process of managing an information systems project.

1. Systems Development Overview
   1. Types of information systems
   2. Systems development life cycle (SDLC)
2. The Systems Analyst
   1. Skills of systems analysts
   2. Systems analysis as a profession
3. Information Systems Project Management
   1. Project management
   2. Project planning
   3. Critical path scheduling
   4. Gantt and PERT charts
4. Overview of CASE Tools
   1. CASE tools and the SDLC
   2. CASE tool types
5. Selecting Information Systems Projects
   1. The project identification and selection process
   2. Relationship between corporate strategic planning IS planning
6. Planning Systems Development Projects
   1. Feasibility studies
   2. Cost-benefit analysis
7. Determining System Requirements
   1. Interviews
   2. Questionnaires
   3. Automated data collection
   4. Joint application design
8. Process Modeling: Data Flow Diagrams (DFDs)
9. Logic Modeling: Decision Tables and Trees
10. Conceptual Data Modeling: Entity Relationship (E-R) Diagrams
11. Selecting Alternative Designs
12. Rapid Application Development
13. Designing Forms and Reports Design
14. User Interface Design
15. Logical Database Design
16. Physical Database Design
17. Program and Process Design
    1. Coupling and cohesion
18. Representing Logic with Pseudocode
19. Distributed System Design
20. System Implementation
    1. Coding, testing, and conversion
    2. Test planning
    3. Installation strategies
21. System Maintenance

CIS 281 - Systems Analysis and Design: Applications

1. Build a software prototype that solves real-world problems.
2. Deliver a presentation that solves a real-world problem including the deliverables from each phase of SDLC (Software Development Life Cycle).

1. Review of Concepts and Tools of Systems Analysis and Design
2. Project Selection
3. Project Planning
4. Analysis
   1. Process Model Using DFDs              
   2. Data Model Using E-R Diagrams
   3. Object-Oriented Modeling
5. Design
   1. Complete Design-Phase Diagrams
   2. Database Design
   3. Security Considerations
6. Prototyping
7. Implementation and Testing
8. Maintenance

CIS 284 - Cybersecurity Capstone

1-3 Credits, 1.5-5.0 Contact Hours
.5-1 lecture periods 1-4 lab period

Capstone experience for the CyberSecurity Associate of Applied Science. Provides an opportunity to reflect on and integrate the knowledge gained from previous courses into a final hands-on project.

Information: Course activities may take place in a simulated work setting.

2.        Integrate data from multiple sources in order to critique a business IT security state and produce remediation recommendations.

1. Project Management
   1. Timeline
   2. Tasks
2. Perform Penetration Test of a Predetermined System
   1. Perform target reconnaissance
   2. Exploit target system(s)
   3. Develop customer report and recommendations
3. Post-Incident Response (Defender)
   1. Identify incident source and impact
   2. Remediate vulnerabilities
   3. Complete incident response report

CIS 288 - Fundamentals of Cybersecurity

1. Compare the different types of cyberattacks.
2. Explain the major U.S, and International laws governing cyberspace, the restrictions they place on cyber operations, and how they impact an organization’s overall cyber defensive strategy.
3. Describe the concepts and best practices of a Defense in Depth strategy.
4. Explain the Vulnerability-Threat-Control Paradigm.
5. Describe Confidentiality-Integrity-Availability (C-I-A) security triad.
6. Explain the similarities and differences between OSI and TCP/IP Model.
7. Explain security shortcomings and flaws in networking hardware and devices.
8. Demonstrate methods to secure infrastructure, hosts, networks, and the perimeter.

1. Define and explain the Vulnerability-Threat-Control Paradigm.
2. Identify and describe the trade-offs in the (CIA) Confidentiality-Integrity-Availability security triad.
3. Identify and describe the concepts and best practices of a Defense in Depth strategy.
4. Identify and describe the types of malware, how malware spreads, and how to mitigate its effects.
5. Identify and describe the types of networks to include LAN, WAN, MAN, PAN, NAN, WLAN, and the internet. 
6. Describe and explain the capabilities, characteristics and security flaws of network hardware devices and their operating systems.
7. Identify and explain how to design basic network architectures.
8. Identify and explain the similarities and differences between the OSI & the TCP/IP Model.
9. Identify and describe the basic functions, uses, and characteristics of network protocols.
10. Identify and describe the history and fundamentals of cryptography.
11. Identify and describe the different types of cyberattacks.
12. Describe and explain the active cyber defense cycle’s techniques and mitigation strategies.
13. Identify and explain the major U.S, and International laws governing cyberspace, the restrictions they place on cyber operations, and how they can impact an organizations overall defensive strategy.

1. Vulnerability-Threat-Control Paradigm
   1. Vulnerability-Threat-Control Paradigm
   2. CIA triad
   3. Types of threats and threat actors
   4. Threat Method-Opportunity-Motive
   5. Identify and mitigate harm through risk management
   6. Concepts and best practices of a Defense in Depth strategy
      1. Uniform Protection
      2. Protected Enclaves
      3. Information Centric
      4. Threat Vector Analysis
2. Viruses, Worms, Trojans & other Malware
   1. Types of malware, how it spreads
      1. Viruses
      2. Worms
      3. Trojans
      4. Ransomware
   2. Capabilities and goals of different types of malware
      1. Data harvesting
      2. Unauthorized system access
      3. Denial of Service, Distributed Denial of Service (DOS, DDOS) and its effects on availability
      4. Data destruction
   3. Malware mitigation and prevention strategies
      1. System scanning and monitoring
      2. Data integrity checks
      3. Program execution blocking
      4. System patching & hardening
      5. User education and security culture (e.g., social engineering techniques)
3. Network Fundamentals
   1. Types of networks to include LAN, WAN, MAN, PAN, NAN, WLAN, and the Internet
   2. Capabilities, characteristics and security limitations of network hardware devices and their operating systems
      1. Hubs
      2. Bridges
      3. Switches
      4. Routers
      5. Firewalls
   3. Techniques, methods, and systems for fighting malware
      1. Intrusion Detection Systems (IDS)
      2. Intrusion Prevention Systems (IPS)
      3. Honeypots
   4. Designing basic network architectures

a.   Identifying functionality

b.   modularity of design

c.   hierarchical design principles in network architectures

d.   using VLANs (virtual local area networks) to limit broadcasts

1. Protocol Stacks and IP Concepts  
   1. Introduction and Use of the 7-layered Open Systems Interconnect (OSI) model for Networking
      1. Physical Layer
      2. Data Link Layer
      3. Network Layer
      4. Transport Layer
      5. Session Layer
      6. Presentation Layer
      7. Application Layer
   2. Relation of the 7-layered OSI Model to the four layers of the TCP/IP (Transmission Control Protocol/Internet Protocol) Model
   3. Protocol functions, uses, and their operation in the OSI Model
      1. Media Access Control (MAC) Addressing in local area networks
      2. ARP (Address Resolution Protocol)
      3. Internet Protocol (IP)
      4. Transmission Control Protocol (TCP)
      5. User Datagram Protocol (UDP)
      6. Internet Control Message Protocol (ICMP)
      7. Simple Network Management Protocol (SNMP)
      8. Border Gateway Protocol (BGP)
   4. Similarities and differences between the IPv4 vs. IPv6 standards.
   5. Function of the Domain Name System (DNS) and its support of network communications.
2. Cryptography & Securing data at rest and on the move
   1. History and fundamentals of cryptography
      1. Communications challenges and cryptographic goals
      2. Plain text vs. Cipher text
      3. History
      4. Ciphers and Cryptanalysis systems
      5. One-Time Pads
      6. Cryptography vs. Cryptology
      7. Cryptosystems
      8. Keys
      9. Key Exchange and Protection
   2. Define and explain the types of Cryptographic Systems
      1. Symmetric Encryption (Private Key Encryption)
      2. Asymmetric Encryption (Public Key Encryption)
      3. Diffie-Hellman Key Exchange
      4. Hash Functions
      5. Digital Signatures
   3. Major capabilities, limitations, characteristics, and usages of the Data Encryption Standard (DES), Advanced Encryption Standard (AES), RSA, Elliptic Curve, MD5, and SHA-1/2/256/512 crypto algorithms.
   4. Capabilities, characteristics, and security vulnerabilities presented by Steganography techniques and tools.
      1. History of steganography
      2. Steganography techniques
      3. Open-Source tools for studying steganography

1. S-Tools
2. OpenPuff

1. Cyber Attacks, Defenses, and Law
   1. Classification of Cyber Attacks
      1. Network based attacks
      2. Client side attacks
      3. Social Engineering attacks
2. Active cyber defense cycle’s techniques and mitigation strategies
   1. Proper network architectures
   2. Implementation of passive defenses
   3. Cyber Threat Intelligence (CTI)
   4. Network Security Monitoring (NSM)
   5. Incident Response (IR)
   6. Threat and Environment Manipulation (TEM)
3. Introduction to U.S. Federal/State laws governing cyberspace, and relating these laws to international laws.
   1. Restrictions on cyber operations
   2. Organizational impact
   3. Organizational defensive strategies

CIS 299WK - Adv Co-op Work: Comp Info Sys

1. Apply some of the principles, knowledge, and skills learned in classroom and laboratory in real work situations.
2. Demonstrate improved skills, competence, and levels of accuracy in handling responsibility and work assignments.
3. Demonstrate improved self-confidence in handling work assignments.
4. Demonstrate skills in managing human relations: peers (children, customers, clients, etc.) and supervisors.
5. Deal responsibly with the world of work: reporting promptly and management of time, energy, and stress.
6. Demonstrate improved understanding of the career field.

CSA 100 - Computer Literacy

1. Describe the essential components of a computer system.
2. Develop basic operating system skills.
3. Use word processing to compose, file, and retrieve documents.
4. Create spreadsheets and use basic spreadsheets functions.
5. Create basic presentations.
6. Use the Internet for e-mail and basic research using the World Wide Web.

1. Components of a Computer System
   1. Hardware
   2. Peripheral, Input and Output devices
2. Operating System Basics
   1. File management
   2. Using windows
   3. Starting applications
3. Word Processing Fundamentals Within a Workplace
   1. Functions of a word processor
   2. Composing documents on the computer
   3. Saving and opening files
   4. Correcting errors and moving text
4. Spreadsheet Fundamentals Within a Workplace
   1. Functions of spreadsheet software
   2. Basics of spreadsheet operations
   3. Formats for computerized data displays
   4. Accuracy in entering and retrieving data
5. Presentation Graphics Fundamentals Within a Workplace
   1. Functions of presentation software
   2. Presentation basic principles
   3. Creating presentations
   4. Saving and opening files
6. Internet Fundamentals
   1. Using E-mail and online communities
   2. Searching for information
   3. Critical evaluation of Internet information

CSA 110 - Spreadsheets: Microsoft Excel

1. Describe and demonstrate spreadsheet concepts in Excel.
2. Create simple formulas using Excel functions.
3. Format and print worksheets and data.
4. Create and format charts including graphics.
5. Plan, create and manage data using Excel’s List features.
6. Manage multiple worksheets and workbooks.
7. Perform workbook collaborations and non-interactive Web pages.
8. Develop an Excel application including data validation and creating macros.
9. Conduct data analysis using data tables and Scenario Manager.
10. Solve complex problems using Solver.
11. Import data from text files, database and queries into Excel.
12. Demonstrate advanced logical functions and filtering.
13. Customizing Excel.

1. Spreadsheet Concepts and Microsoft Excel
   1. Using Excel to manage data
   2. Worksheet navigation and design
   3. Developing a worksheet
   4. Entering and editing data
   5. Working with ranges, rows and columns
   6. Headers and footers
   7. Previewing and printing formulas and worksheets
2. Formulas and Functions
   1. Excel functions
   2. Relative and absolute references
   3. Paste options
   4. Insert function dialog box
3. Formatting Worksheets and Cells
   1. Font types and styles
   2. Cells and cell content
   3. Cell borders and backgrounds
   4. Rows and columns
   5. Background images and sheet tabs
   6. The printed worksheet
4. Working with Charts and Graphics
   1. Creating charts
   2. Embedded charts
   3. Chart styles and types
   4. Modifying a chart
   5. Formatting chart elements
   6. Adding sparklines
5. Working with Excel Lists
   1. Introduction to lists
   2. Planning and creating a list
   3. Creating a list range
   4. Sorting data
   5. Maintaining a list
   6. Auto filters and custom filters
   7. PivotTables, PivotChart, Slicer
6. Managing Multiple Worksheets and Workbooks
   1. Grouping worksheets
   2. Referencing cells and ranges
   3. Data consolidation
   4. Using templates
   5. Working with linked workbooks
   6. Using LookUp Tables
7. Collaborating on a Workbook and Web Page
   1. Auditing formulas
   2. Tracing and fixing errors
   3. Creating a shared workbook
   4. Tracking changes
   5. Merging workbooks
   6. Non-interactive Web pages
   7. Creating and using hyperlinks
   8. Saving a workbook as an XML file
8. Developing an Excel Application
   1. Validating data entry
   2. Protecting a worksheet and workbook
   3. Naming cells and ranges
   4. Working with macros
   5. Recording and running a macro
9. Data Tables and Scenario Management
   1. Cost-volume-profit analysis
   2. One and two-variable data tables
   3. Using array formulas
   4. Scenario manager
   5. Creating scenario reports
10. Using Solver for Complex Problems
    1. Finding a solution
    2. Creating a Solver answer report
    3. Solver models
11. Importing Data into Excel
    1. Importing text files
    2. Databases and queries
12. Advanced Functions and Filtering
    1. Excel’s logical functions
    2. Calculating conditional counts and sums
    3. Advanced filtering
    4. Working with financial functions
13. Customizing Excel
    1. Modifying screen elements such as the QAT, the ribbon, menu, and tabs
    2. Adding tabs to the ribbon
    3. Deleting screen elements
    4. Importing and exporting modification to the Excel screen elements

COR 110 - County Correctional Officer Training Academy

1. Complete all proficiency skills successfully.
2. List the various Federal and State courts corrections fall under.
3. List the essential elements of an effective corrections officer.
4. Transport inmates between facilities without any issues.
5. Write the key characteristics that should be included in a report.
6. List the essential elements of an effective corrections officer.
7. Demonstrate an understanding of juvenile legal mandates, psychiatric issues, and juvenile behaviors.
8. Demonstrate knowledge and elements of force.

COR 115 - Corrections Training Officer

1. Handle a hostage situation effectively & safely.
2. Transport multiple inmates according to custody levels without issue and in a professional manner between 2 different worksites.
3. Demonstrate de-escalation skills with the inmate population and comprehensive knowledge of conflict resolution in the jail/prison system.
4. Demonstrate a basic knowledge of how to implement life saving measures.
5. Demonstrate knowledge assessing inmate mental health.
6. Demonstrate knowledge of inmate recidivism and understand how to prevent their return to being in custody.

CUL 101 - Principles of Restaurant Operations

3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods

Fundamentals of operating and managing a restaurant, such as concept development; menu development and food purchases; kitchen equipment; and budgeting and cost control. Includes restaurant organization, job definitions and staffing, employee training, marketing, sales and promotion, customer relations and fundamentals of managing an off-premise catering service. In accordance with UNESCO certification, also includes ethical ingredients (local produce, protein, seafood, seeds, and grains); sourcing locally based on seasonality; sustainable kitchen practices; and offering menu items that complement the Southern Arizona growing region.

Prerequisite(s): CUL 105  and CUL 140 .
  

1. Explain and apply concept development principles in restaurant operations and catering services.
2. Discuss the significance of location, seating, visibility, accessibility, and design in restaurant operations.
3. Demonstrate the principles of menu preparation for dine-in and catering services, including menu types, design, analysis, and layout.
4. Demonstrate budget and cost control principles through practical exercises and case analysis.
5. Explain the significance of employment law as it relates to recruiting, interviewing, selection, termination, and employment testing in restaurant operations.
6. Describe types of kitchen equipment used in restaurant operations and discuss maintenance and sanitation of equipment.
7. Prepare a simulated marketing plan with emphasis on product and service, advertising and merchandising, sales, and public relations.
8. Describe considerations in food purchasing, storage, and product selection.

         A.   Definition

         B.   Life cycles

         C.   Utility and level of service

         D.   Profitability

II.       Concept Location and Design

         A.   Seating

         B.   Location information check list

         C.   Visibility

         D.   Accessibility

         E.   Design criteria

III.      Menu Development

         A.   Type

         B.   Analysis

         C.   Layout

         D.   Design

IV.     Budgeting and Controlling Costs

         A.   Forecasting

         B.   Budgeting costs

         C.   Expense control

         D.   Gross profit

V.      Staffing the Restaurant

         A.   Employment laws

         B.   Recruiting, interviewing, and selection

         C.   Termination

         D.   Employment testing

VI.     Kitchen Equipment

         A.   Categories

         B.   Specialty cooking equipment

         C.   Kitchen maintenance

         D.   Sanitation considerations

VII.    Marketing Plan, Sales, and Promotion

         A.   Marketing Plan

         B.   Sales

         C.   Promotion

VIII.    Food Purchasing

         A.   Systems

         B.   Storage

         C.   Selected product purchasing

CUL 105 - Food Service Nutrition and Sanitation

3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods

Basic nutrition concepts with emphasis on the nutritional concerns of restaurants and other types of food service operations. Includes the theory of nutritional label reading; nutritional food values; and the effects food has on the body. Also includes optimal sanitation policies and procedures; maintaining a clean work environment safe from food-borne illnesses; Hazard Analysis Critical Control Points (HACCP); safety and accident prevention; storage, preparation, and cleaning of work surfaces; and legal requirements based on regulations of the local municipality.

Corequisite(s): CUL 140  
Information: Consent of Culinary Arts Department is required before enrolling in this course. Students are required to pass the National ServSafe Exam prior to enrolling in additional Hospitality or Culinary classes.
  

2. Identify and describe food handling and storage techniques necessary for the prevention of food-borne illnesses.

3. Explain and apply the Hazard Analysis Critical Control Points (HACCP) concept to a commercial food service facility.

4. Describe proper cleaning and sanitizing techniques for equipment and utensils.

5. Explain the legal requirements for food service safety and sanitation, including the role of governmental agencies in maintaining safe food service facilities.

6. Select foods and plan menus that promote individual health and fitness for a variety of age groups using standard food guides and guidelines.

7. Describe the role of nutrition in promoting optimal health and fitness.

8. List the major types, functions, and food sources of carbohydrates, lipids, proteins, vitamins, minerals and water.

1. Creating a Safe Food Service Environment
   1. Occupational safety hazards
   2. Food service worker personal habits
   3. Managerial and supervisory responsibilities
2. Food-borne Illnesses
   1. Potential hazards
   2. Cross contamination
   3. Common causes of food borne illnesses
3. Hazard Analysis Critical Control Points (HACCP): A Food Protection System
   1. Introduction to the HACCP system
   2. Hazards
   3. Analysis
   4. Critical control points
   5. Time and temperature charting
4. Sanitation in the Purchasing, Receiving and Storage of Food
   1. Food suppliers
   2. Receiving fresh foods
   3. Receiving processed foods
   4. Storing food and supplies
5. Sanitation in the Preparation and Service of Food
   1. Time and temperature principles
   2. Thawing food
   3. Preparing food
   4. Cooking food
      1. Cooking temperatures for meat
      2. Holding temperatures
      3. Preventing cross-contamination
   5. Transporting food
   6. Using leftover food
6. Maintaining Sanitary Facilities and Equipment
   1. Facilities design
   2. Cleaning and sanitizing equipment and utensils
      1. Manual dishwashing
      2. Mechanical dishwashing
   3. Pest control
   4. Garbage and trash disposal
7. Safety and Accident Prevention
   1. Preventing accidents
   2. First aid
   3. Fire safety
   4. Emergency procedures and crisis management
8. Legal Requirements for Food Service Safety and Sanitation
   1. Regulatory agencies
      1. Federal
      2. State
      3. Local
   2. Pima County Health Department procedures and requirements
9. Health and Nutrition
   1. Dietary factors involved in promotion of health
   2. Basic nutrition guidelines
10. Evaluation and Use of Popular and Commercial Nutrition Information in Planning Menus
    1. Guidelines for evaluating contemporary nutrition information.
    2. Extracting information from food labels
       1. United States Recommended Daily Allowances (RDAs)
       2. Menu label requirements
       3. Evaluating ingredients
       4. Nutrient analysis
    3. Application of nutrition information to menu planning
       1. U.S. food guides and guidelines
       2. Tables of food composition
       3. Food labels
       4. Exchanges
       5. Recommended Daily Allowances (RDAs)
11. Nutrition Principles and the Life Cycle
    1. Infants and toddlers
    2. Early childhood
    3. Adolescence
    4. Adults
    5. Seniors

CUL 130 - Savory Cuisine

1. Prepare stocks in a traditional manner and describe their uses in classic and contemporary kitchens.
2. Prepare leading and secondary sauces and explain the appropriate use of each.
3. Identify the various types of soups and demonstrate the techniques for making each type.
4. Use liaisons.
5. Demonstrate the appropriate use of a variety of cooking techniques.
6. Prepare a variety of vegetables, starches and grains, demonstrating basic knife skills.
7. Identify prime cuts of meat.
8. Prepare meats, poultry, fish, and shellfish for hotel/restaurant use.
9. Prepare a variety of egg dishes.

1. Classical Stocks
   1. Types
      1. Brown
      2. White
      3. Fish
      4. Vegetable/mushroom
      5. Glaces
      6. Coulis
   2. Uses of stocks
      1. Classic kitchens
      2. Contemporary kitchens
2. Sauces
   1. Mother/leading Sauces
      1. Brown
      2. Veloute
      3. Supreme
      4. Emulsified
      5. Tomato
      6. Bechamel
   2. Small/compound
   3. Beurre Blanc and Beurre Rouge
   4. Reduction sauces
3. Soups
   1. Clear
   2. Cream
   3. Hot
   4. Cold
   5. Bisque
4. Liaisons
   1. Roux
      1. White
      2. Brown
   2. Starches
      1. Potato
      2. Rice
      3. Corn
      4. Arrowroot
      5. Flour
5. Cooking Techniques
   1. Sauté/sweat
   2. Braise
   3. Grill
   4. Broil
   5. Roast
   6. Poach/simmer
6. Preparation of Vegetables
   1. Identification
      1. Green
      2. Root
      3. Grains
      4. Farinaceous
   2. Basic Knife Cuts
      1. Brunoise
      2. Dice
      3. Julienne
      4. Jardiniere
      5. Turned
      6. Chiffonade
      7. Bias
7. Butchering
   1. Beef
   2. Poultry
   3. Game
   4. Lamb
   5. Fish
   6.    Shellfish
8. Egg Cookery
   1. Boil
   2. Poach
   3. Fry
   4. Omelets

CUL 140 - Culinary Principles

1. Demonstrate and highlight key sanitation practices of a professional kitchen.
2. Demonstrate proper beginning knife skills.
3. Define cooking and food service terminology, to include both English and non-English vocabulary.
4. Identify equipment and small-ware used in a professional kitchen.
5. Properly identify various foods: herbs and spices, vegetables, chocolates, etc.
6. Identify and apply cooking tools and equipment.
7. Describe the process of sensory evaluation and conduct such an evaluation of various foods.
8. Identify and describe classic stocks and sauces and their use in modern and classic food service.

1. The Culinary Profession
   1. History of food preparation
   2. History of the culinary profession
   3. Great chefs
      1. Kitchen brigade
      2. Hierarchy of positions
2. Job Responsibilities
3. Food Service Vocabulary
   1. Value and use of terminology
   2. Professional jargon
4. The Menu
   1. Elements
   2. Design
5. Principles of Cooking
   1. Heat transfer
   2. Cooking media
   3. Cooking methods
      1. Dry heat
      2. Moist heat
      3. Combination
6. Tools and Equipment
   1. Hand tools
      1. Identification and selection
      2. Use and maintenance
   2. Heavy Equipment
      1. Identification and selection
      2. Use and maintenance
7. Knives and Knife Skills
   1. Selecting and storing
   2. Sharpening and steeling
   3. Classic cuts
8. Food Tasting
   1. Biological and physical components
   2. Cultural impact
   3. Sensory evaluations
9. Stocks
   1. Stock Making
      1. Brown
      2. White
      3. Fish
      4. Vegetable
   2. Reductions and glaces
   3. Use in classic and contemporary food service
10. Sauces
    1. Mother/Leading sauces
       1. Brown
       2. Veloute
       3. Bechamel
       4. Hollandaise
       5. Tomato
    2. Small/compound sauces
    3. Beurre Blanc and Beurre Rouge
    4. Reduction sauces
11. Herbs and Spices
    1. History
    2. Tasting and sensory evaluation
    3. Culinary Usage
12. Chocolate
    1. History
    2. Tasting and sensory evaluation
    3. Culinary usage
13. Vegetables
    1. Identification
    2. Selection and storage
    3. Preparation and use

CUL 150 - Garde Manger

1. Identify the variety of equipment used in Garde Manger work and demonstrate techniques for cleaning the equipment in a sanitary and safe manner.
2. Demonstrate proper basic knife skills.
3. Identify common herbs and spices.
4. Practice commercial cooking techniques.
5. Prepare a variety of foods to include but not limited to: assorted soups, cheeses, pâté and types of sausage, salad greens, basic sandwiches, emulsified and non-emulsified dressings.

1. Care of Equipment
   1. Identify and clean
      1. Slicers
      2. Grinders
      3. Buffalo choppers
      4. Food processors
      5. Mixing machines
   2. Pate molds
      1. Terrines
      2. Timbales
2. Dressings: Emulsified and Non-Emulsified
   1. Vinegars
   2. Oils
   3. Binders
   4. Mustards
   5. Mayonnaise
3. Knife Skills
   1. Brunoise
   2. Dice
   3. Julienne
   4. Chiffonade
4. Basic Sandwiches
   1. Types
   2. Preparation
   3. Presentation techniques
5. Herbs and Spices
   1. Herbs - identification
      1. Basil
      2. Cilantro
      3. Thyme
      4. Rosemary
      5. Mint
      6. Oregano
   2. Spices - identification
      1. Nutmeg
      2. Pepper
      3. Cinnamon
      4. Allspice
      5. Cloves
      6. Ginger
6. Salad Greens
   1. Washing and storage
   2. Types
      1. Romaine
      2. Bibb
      3. Endive
      4. Frisee
      5. Oakleaf
   3. Serving techniques
7. Commercial Cooking Techniques
   1. Sauté and sweat
   2. Grilling
   3. Poaching and simmering
   4. Blanching
   5. Braising
8. Soups
   1. Clear
   2. Cream
   3. Hot
   4. Cold
9. Sausage and Pâté
   1. Types
   2. Preparation
   3. Presentation techniques
10. Cheese
    1. Types
    2. Identification
    3. Preparation

CUL 153 - Cakes

1 Credits, 1.5 Contact Hours
.5 lecture periods 1 lab period

Introduction to the art of cake baking. Includes the ingredients, preparation, and baking of cakes. Also includes icings, decorations, and fillings.

Prerequisite(s): CUL 105  and CUL 140 .
  

2.   Identify basic types of cake ingredients, preparation tools, and mixing methods.

3.   Prepare cakes using commercial baking equipment.

4.   Prepare various icings, fillings, and decorations.

5.   Evaluate cakes to determine quality levels.

6.   Demonstrate proper production plating and presentation techniques.

1. Cake Preparation
   1. Baking terms
   2. Baking ingredients and function
   3. Baking tools, utensils, and equipment
   4. Preparation principles
2. Cakes
   1. Basic cake mixing methods
   2. Application of mixes and other value added products
3. Cake Batter and Baking
   1. Panning cake batter
   2. Baking and cooling procedures
4. Icing the Cake
   1. Basic types of icing, decorations, and fillings
   2. Icing, decorations, and filling preparation
5. Evaluation of Cakes, Icings, Decorations, and Fillings
6. Plating and Presentation Techniques

CUL 156 - Pies

1 Credits, 1.5 Contact Hours
.5 lecture periods 1 lab period

Introduction to the art of baking pies. Includes a variety of pastry dough, fillings, and other ingredients for creating pies and tarts. Also includes mixing; shaping; baking; and plating and presentation.

Prerequisite(s): CUL 105  and CUL 140 .
  

2.   Prepare pies using commercial baking equipment.

3.   Evaluate pies to determine quality levels.

4.   Demonstrate proper production plating and presentation techniques.

1. Pie Preparation
   1. Define baking terms
   2. Baking ingredients and functions
   3. Baking tools, utensils, and equipment
   4. Preparation principles
2. Pie Dough
   1. Basic pie dough and crusts
   2. Mixing methods
   3. Pie shapes
   4. Application of mixes and other value added products
3. Baking
   1. Pie filling
   2. Baking and cooling procedures

           IV.     Evaluation of Pies to Determine Quality Levels

           V.      Presenting Pies

1. Basic types of pie toppings and appropriate uses
2. Plating Techniques

CUL 160 - Bakery and Pastry Production I

1. Use baking and pastry terminology, including English and non-English vocabulary.
2. Describe the functions of various ingredients in baked products.
3. Produce a variety of bakery and pastry items to include but not limited to: yeast breads, quick breads, creams and custards, dough, cakes, fillings, icing, cookies & brownies, etc.
4. Produce basic plating, decorating and garnishing techniques.
5. Produce and demonstrate proper food safety and sanitation procedures required of bakery personnel.

1. Bakery and Pastry Vocabulary
   1. Value and use of terminology
   2. Professional jargon
   3. International lexicon
2. Ingredients
   1. Flour
   2. Sugar
   3. Dairy and eggs
   4. Leavening agents
   5. Fats
   6. Flavoring agents
3. Yeast Breads
   1. 10-stage process
   2. History
   3. Production for restaurant and catering service
4. Quick Breads
   1. Muffin method
   2. Biscuit method
   3. Creaming method
   4. Production for restaurant and catering service
5. Creams and Custards
   1. Crème Chantilly
   2. Crème anglaise
   3. Crème patisserie
   4. Ice cream and sorbet
6. Dough’s
   1. Pate Sucree
   2. Pate Brisee
   3. Pate a Choux
   4. Dacquoise
7. Cakes, Filling and Frostings
   1. Cake mixing methods
      1. High fat
      2. Low fat
   2. Fillings and frostings
      1. Buttercream
      2. Ganache
      3. Meringue
8. Cookies and Brownies
   1. Bagged cookies
   2. Bar cookies
   3. Drop cookies
   4. Wafer cookies
   5. Refrigerated cookies
9. Elementary Plating, Decorating and Garnishing Techniques
   1. Use of piping bag
   2. Portioning desserts and breads
   3. Simple plate decorations
   4. Production of plated desserts for restaurant and catering service
10. Safety and Sanitation
    1. Tools and equipment
    2. Food storage
    3. Food workers’ personal hygiene

CUL 162 - Art of Chocolate

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Introduction to chocolate in the culinary arts. Includes an introduction to the properties of chocolate and the history of chocolate. Also includes the history and preparation of truffles, dough and batter; and molded and free form chocolate art work.

Prerequisite(s): CUL 105  and CUL 140  
  

2. Discuss the history of chocolate in the culinary arts.

3. Demonstrate appropriate techniques and methods used when tempering chocolate.

4. Prepare hand rolled and molded truffles of various flavors and fillings.

5. Execute recipes using batters and different types of dough with chocolate as the main ingredient.

6. Create free form and molded decorations with white, milk, and dark chocolate.

7. Perform techniques and methods used for creating and presenting chocolate artwork.

1. Introduction to Chocolate
   1. Types of chocolate
   2. History of chocolate
   3. Tempering methods
   4. Ganache
2. Truffles
   1. Hand rolled
   2. Molded
3. Dough and Batter
   1. Cookie recipes
   2. Torte recipes
   3. Cake recipes
4. Chocolate Art Work
   1. Free form decor: shapes and bows
   2. Chocolate plastic and marzipan: flowers and shapes
   3. Gelatin molds
   4. Boxes: molded and free form
   5. Molded art work
5. Presentation
   1. Creating a plate
   2. Painting with cocoa butter

CUL 163 - Sauces

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Concepts, skills, and techniques for sauce and stock creation. Includes preparation of stocks and sauces in a traditional manner and their uses in classic and contemporary kitchens. Also includes identification of and appropriate uses for liaisons.

Prerequisite(s): CUL 105  and CUL 140 .
  

2. Describe five main or mother sauces and three minor sauces.

3. Discuss sauce characteristics and uses.

4. Prepare fifteen sauces using a roux, liaisons, and/or emulsions.

5. Demonstrate sanitation standards in the preparation and storage of sauces.

1. Overview of Stocks
   1. Chicken
   2. Fish
   3. Beef and brown
   4. Veal
2. Sauces
   1. Bechamel
   2. Roux
   3. Velouté
   4. Espagnole
   5. Demi-glace and secondary brown
   6. Tomato
   7. Emulsion
   8. Reduction
3. Sauce Characteristics
   1. Thickening agents and compound butters
   2. White vs. brown
   3. Reduction and emulsion
4. Sauce Preparation and Sanitation Standards
   1. Best practices
   2. Skills and research
   3. Safety and preparation
   4. Storage

CUL 168 - Specialty and Hearth Breads

1. Explain the process of bread preparation
2. Discuss the types and use of flour and yeast
3. Create a variety of classic artisan bread shapes
4. Prepare an attractive bread product
5. Scrutinize and judge the quality of the finished bread products
6. Discuss the evolution of bread products
7. Demonstrate safety and sanitation procedures in baking

1. Bread Preparation
   1. History of bread making
   2. Ingredients and processes involved in making bread
   3. Science of fermentation
   4. Science of baking
   5. Baker’s math
   6. Different types of breads
2. Flour and Yeast
   1. Different types
      1. Gluten-free flours
      2. Dessert breads
      3. Quick breads
   2. Mixing methods
   3. Applications of mixes
   4. Starters and pre-ferments
   5. Preparation of pre-fermented breads
3. Classic Artisan Bread Shapes
   1. Rye
   2. Pumpernickel
   3. German style
   4. Bouille
   5. Sticks
   6. Loafs
   7. Braids
   8. Rolls
   9. Addition of grains, fruits and specialty flours
   10. Rolls, breads, and decorative breads made from lean dough, sourdough, and multi-grains
4. Product Appearance
   1. Baking procedures
   2. Cooling procedures
   3. Displaying breads
   4. Storing bread
5. Finished Product Quality
   1. Taste and texture
   2. Bread crackle and crust
   3. Evaluation of product quality
6. Evolution of Bread Products
   1. History of bread
   2. Evolution of products
      1. Yeast
      2. Hearth breads
7. Health and Sanitation in the Kitchen
   1. Bacteria and cross-contamination prevention
   2. Storage of grains
   3. Washing and sanitizing equipment
   4. Proper storage of bread

CUL 170 - Dining Room Operations

2 Credits, 2 Contact Hours
2 lecture periods 0 lab periods

Theory and practice of operating a casual dining room. Includes preparation for proper dining and service etiquette for staff. Also includes proper techniques for clearing tables, service of wine, beverage sales and techniques, salesmanship, and customer service.

Prerequisite(s): CUL 105  and CUL 140 .
  

2. Display proper etiquette for serving and clearing tables.

3. Perform wine and beverage service using proper etiquette.

4. Demonstrate effective sales techniques.

5. Describe appropriate customer relations techniques.

1. Dining Room Preparation and Guest Service
   1. Table service
      1. Table set-up
      2. Table maintenance during meal
      3. Table clearing
   2. Opening and closing side work
      1. Arranging tables per reservations
      2. Stocking side stations
      3. Refilling, cleaning and stocking condiments
      4. Cleaning
   3. General rules of etiquette
   4. Taking guests’ orders
      1. Numbering systems
      2. Writing guest checks
      3. Point-of-sale systems
      4. Presenting guest checks for payment
2. Proper Etiquette for Service and Clearing
   1. Set-up of china, glassware and silver
   2. Service procedures
   3. Clearing procedures
3. Wine and Beverage Sales and Service
   1. Wine and beer
   2. Coffee, tea and other beverages
   3. Presentation and service of beverages
   4. Glassware selection and storage
4. Salesmanship
   1. Upselling the product
   2. Understanding guests’ requirements
   3. Increasing profits
5. Serving the Public
   1. Guest satisfaction
   2. Guest dissatisfaction
      1. Unruly guests
      2. Procedures for guest compensation
   3. Guest intoxication
      1. Legal responsibilities
      2. Methods of prevention

CUL 174 - From Garden to Table

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Introduction to preparing edible plants grown in the Sonoran Desert. Includes the best vegetable and herb selection for year-round harvest, as well as an investigation of optimal soil composition, composting, planting and harvesting techniques, seed saving, and preserving and storage methods. Also includes the nutritional advantage of locally grown plants and how to prepare them for optimal nutritional value. In accordance with UNESCO certification, also includes a survey of best practices for sustainability and recycling in the food service industry.

Prerequisite(s): CUL 105  and CUL 140 .
  

2. Determine appropriate selection criteria for the Sonoran Desert planting zone and list appropriate vegetables for desert seasons.

3. Identify the proper location for a garden and compost site depending on plants and herbs chosen for planting.

4. Describe how to test soil quality and add nutrients to soil that will produce flavorsome and healthy plants.

5. Determine the most appropriate system for providing water to a garden.

6. Identify plants that will attract specific pollinators and why these are important.

7. Describe the pest control methods that are environmentally friendly and maintain plant nutrition.

8. Prepare various types of desert vegetables and herbs in a nutritious and healthy manner.

9. Research and describe campus and kitchen practices to determine if they are observing best practices for creating a sustainable environment and doing all they can to enhance recycling.

1. Plants in Desert Conditions
   1. Plants that grow and thrive in a desert environment
      1. Edible plants that grow in the Sonoran Desert
      2. Edible plants that grow in various seasons in the Sonoran Desert
   2. Choosing what and when to plant
2. Plant Basics
   1. Proper locations for planting edible herbs and plants
   2. Soil requirements
      1. Identification of soil content
      2. Preparing the proper planting medium
      3. Contribution of composting to healthy, nutritious plants
3. Water
   1. Hand watering v. irrigation
   2. Water harvesting from rain
4. Pest Control
   1. Identification of garden pests
   2. Controlling garden pests in an environmentally friendly way that maintains a healthy garden and nutritious plants
5. Natural Pollinators
   1. Plants that attract specific pollinators
   2. Importance of attracting pollinators to vegetable gardens
6. Nutrition
   1. Nutritional benefits of desert gardening practices
   2. Nutritional benefits of specific plants and herbs grown
   3. Preparation of harvested vegetables and herbs in a nutritious and healthy manner

CUL 180 - Food in History

3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods

History of food, the story of cuisine, and the social history of eating. Includes collecting, gathering and hunting food; stock-breeding and farming; sacramental foods; the economy of food markets; the era of merchants; New World food discoveries; seed migration; and professional food preparation. Also includes local indigenous foods of the people who resided in Southern Arizona; Native cultivation and methods of desert foraging; and Spanish (Father Kino) and Mexican/Chinese influences.

Prerequisite(s): CUL 105  and CUL 140 .
  

2.   Describe the role of collecting, gathering and hunting food in the development of humans.

3.   Describe the development of farming and stockbreeding.

4.   Describe the role of sacramental foods in various cultures.

5.   Discuss the economy of food markets in history.

6.   Explain the role of essential and luxury foods in merchant-based economies.

7.   Trace the spread of indigenous New World foods throughout the world and describe the impact of these foods on various cuisines.

8.   Trace the historical development of professional food preparation.

1. Collecting, Gathering and Hunting Food
   1. Collecting
      1. Honey
      2. Berries and other plant-based foods
   2. Gathering
   3. Hunting
2. Stock-breeding and Farming
   1. History of meat
   2. History of dairy
   3. History of grains and cereals
3. Sacramental Foods
   1. Oil
   2. Bread
   3. Wine
4. The Economy of Food Markets
   1. History of fishing
   2. History of poultry
5. The Era of Merchants
   1. Essential foods
   2. Luxury foods
      1. Chocolate
      2. Pepper
      3. Spices
      4. Sugar
   3. Social Influences on Food Availability
      1. Coffee and tea
      2. Tomatoes and potatoes
      3. New World
6. Columbus, Cortez and New World Food Discoveries
   1. Indigenous foods
   2. The lasting impact on world cuisines
      1. Famines
      2. Flavor influences
7. Professional Food Preparation
   1. Guild systems
   2. Restaurants and royalty
   3. Chefs

CUL 185 - Catering Operations

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Theory and practice of planning and executing catering functions. Includes booking and planning, banquet room set-up and staffing, banquet service, guest payment and follow up, and specialized functions.

Prerequisite(s): CUL 105  and CUL 140 .
  

2. Explain the booking and planning process of a catering function.

3. Describe the appropriate methods of scheduling space, set-up and staffing of a banquet room along with the proper methods of etiquette for banquet food & beverage service.

4. Describe methods of customer contact and follow up, including menu planning and incidental arrangements and procedures for payment.

5. Identify and describe particular needs of special banquet functions.

6. Execute various catering functions.

1. Catering: Booking and Planning
   1. Evaluation
      1. Number of guests and space requirements
      2. Time requirements
      3. Type of meal and service
      4. Incidental requirements and arrangements
   2. Booking Space/Function Arrangements
      1. Arranging space and room set-up
      2. Ordering incidentals
      3. Scheduling staff
2. Banquet Room Set-up and Staffing
   1. Meeting arrangements
   2. Dining arrangements
3. Customer Contact
   1. Menu Planning
   2. Incidental Arrangements
4. Banquet Service
   1. Beverage service/cocktail parties
   2. Food service
      1. Preparation and set-up
      2. Guest service
      3. Clearing and cleaning up
5. Guest Payment and Follow Up
   1. Methods of Payment
      1. Deposits and partial payments
      2. Billing arrangements
   2. Follow up
      1. Thank you letters
      2. Evaluations
      3. File systems for future
6. Special Functions
   1. Weddings
      1. Requirements
      2. Service and servers
      3. Follow-up
   2. Buffets
      1. Requirements
      2. Theme parties
      3. Service and servers
      4. Follow up
   3. Outside Catering Functions
      1. Requirements/limitations
      2. Service and servers
      3. Follow-up

CUL 189 - Culinary Arts Capstone I

1. Demonstrate safety and sanitation skills in the handling, preparing, cooking, and clean-up of food learned in a combination of all previous hospitality courses.
2. Exhibit professionalism in appearance, team work, and work proficiency learned in a combination of all previous hospitality courses.
3. Execute a casual lunch experience using a combination of skills learned through the program to include: different cooking techniques, knife skills, cooking vocabulary, characteristics and use of specific foods, use of tools and equipment, costing, scaling, and following a recipe, preparing food products from the hot foods, cold foods, baked products and sauces categories that meets advanced commercial standards in appearance and taste

1. Basic Knife Cuts
   1. Brunoise
   2. Dice
   3. Julienne
   4. Jardiniere
   5. Roll Cut
   6. Chiffonade
   7. Bias
2. Creating a Safe Food Service Environment:
   1. Occupational safety hazards
   2. Food-borne Illnesses
   3. Potential hazards
   4. Cross contamination
   5. Food service worker personal habits
   6. Managerial and supervisory responsibilities
3. Hazard Analysis Critical Control Points (HACCP): A Food Protection System
   1. Introduction to the HACCP system
   2. Hazards
   3. Analysis
   4. Critical control points
   5. Time and temperature charting
4. Sanitation in the Purchasing, Receiving and Storage of Food
   1. Food suppliers
   2. Receiving fresh foods
   3. Receiving processed foods
   4. Storing food and supplies
5. Sanitation in the Preparation and Service of Food
   1. Time and temperature principles
   2. Thawing food
   3. Preparing food
   4. Cooking food
      1. Cooking temperatures for meat
      2. Holding temperatures
      3. Preventing cross-contamination
   5. Transporting food
   6. Using leftover food
6. The Menu
   1. Elements
   2. Design
7. Principles of Cooking
   1. Heat transfer
   2. Cooking media
   3. Cooking methods
      1. Dry heat
      2. Moist heat
      3. Combination
8. Tools and Equipment
   1. Hand tools
      1. Identification and selection
      2. Use and maintenance
   2. Heavy Equipment
      1. Identification and selection
      2. Use and maintenance
9. Knives and Knife Skills
   1. Selecting and storing
   2. Sharpening and steeling
   3. Classic cuts
10. Cooking Techniques:
    1. Sauté/sweat
    2. Braise
    3. Grill
    4. Broil
    5. Roast
    6. Poach/simmer
11. Fabrication:
    1. Beef
    2. Poultry
    3. Shellfish
    4. Fish
    5. Pork
    6. Lamb
12. Egg Cookery
    1. Boil
    2. Poach
    3. Fry
    4. Omelets
13. Dressings: Emulsified and Non-Emulsified
    1. Vinegars
    2. Oils
    3. Binders
    4. Mustards
    5. Mayonnaise
14. Basic Sandwiches
    1. Types
    2. Preparation
    3. Presentation techniques

1. XV. Herbs & Spices
   1. Herbs:
      1. Basil
      2. Cilantro
      3. Thyme
      4. Rosemary
      5. Mint
      6. Oregano
   2. Spices
      1. Nutmeg
      2. Pepper
      3. Cinnamon
      4. Allspice
      5. Cloves
      6. Ginger

1. Salad Greens
   1. Washing and storage Types
      1. Romaine
      2. Bibb
      3. Endive
      4. Frisee
      5. Oakleaf
   2. Serving techniques
2. Bakery and Pastry Vocabulary
   1. Professional jargon
   2. International lexicon
   3. Ingredients
      1. Flour
      2. Sugar
      3. Dairy and eggs
      4. Leavening agents
      5. Fats
      6. Flavoring agents
   4. Yeast Breads
      1. 10-stage process
      2. History
      3. Production for restaurant and catering service
   5. Quick Breads
      1. Muffin method
      2. Biscuit method
      3. Creaming method
      4. Production for restaurant and catering service
   6. Creams and Custards
      1. Creme chantilly
      2. Creme anglaise
      3. Creme patisserie
      4. Ice cream and sorbet
   7. Doughs
      1. Pate Sucree
      2. Pate Brisee
      3. Pate a Choux
      4. Dacquoise
   8. Cakes, Filling and Frostings
      1. Cake mixing methods
         1. High fat
         2. Low fat
      2. Fillings and frostings
         1. Buttercream
         2. Ganache
         3. Meringue
   9. Cookies and Brownies
      1. Bagged cookies
      2. Bar cookies
      3. Drop cookies
      4. Wafer cookies
      5. Refrigerated cookies
3. Sauces
   1. Mother Sauces
      1. Espagnole
      2. Veloute
      3. Hollandaise
      4. Tomato
      5. Bechamel
   2. Liaison
      1. Thickening Agents:
      2. Roux
         1. White
         2. Brown
      3. Starches:
         1. Potato
         2. Rice
         3. Corn
         4. Arrowroot
         5. Flour
4. Restaurant Operations
   1. Concept Development
   2. Location and Design
   3. Menus
   4. Budgeting
   5. Staffing
   6. Kitchen Equipment
   7. Marketing, Sales, Promotion
   8. Food Purchasing
5. Garden to Table
   1. Plants in Desert Conditions
   2. Plant Basics
   3. Water
   4. Pest Control
   5. Natural Pollinators
   6. Nutrition

CUL 244 - Confections, Show Pieces, & Plated Desserts

1. Demonstrate the following various processes for, but not limited to: tempering process for chocolate, Ganache fillings, molded and hand molded confections, aerated confections, jellies, and Crystalline sugar confections.
2. Demonstrate the fundamental principles of chocolate showpieces, plate presentation for desserts, show cakes (how to make and present specialty cakes that are used for show pieces).

1. Tempering Methods: Seeding and Tabling
   1. Dark chocolate
   2. Milk chocolate
   3. White chocolate
2. Ganache Fillings for Confections
   1. Cream
   2. Butter
   3. Egg
3. Hand Molded and Molded Confections
   1. Use of plastic molds when making truffles
   2. Technique used for hand rolled truffles
4. Non-Chocolate Confections:
   1. Aerated fudges/chews/marshmallow
   2. Jellies - gummies
   3. Crystalline confections - caramels and toffee
5. Presentation
   1. Chocolate showpiece works
   2. Plated desserts
   3. Show cakes/specialty cakes

CUL 251 - International Cuisine: World of Flavor

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Concepts, skills, and techniques used to create global cuisine. Includes ingredients and foods from around the world. Also includes culinary techniques that incorporate culture and food traditions from Latin America, the Mediterranean, Europe, Asia, and the United States.

Prerequisite(s): CUL 130 , CUL 150 , and CUL 160 .

1. Differentiate the specific flavor profiles, essential ingredients and basic techniques used in each culture.
2. Identify and handle spices, spice paste and rubs unique to each cuisine.
3. Create little dishes with bold flavors known as chutneys, salsa and sambals to enhance the flavor of existing menu items.
4. Explain how to build flavor profiles unique to each country in meat, poultry, seafood, vegetables and fruits.
5. Demonstrate the techniques of each country studied to create an authentic flavor.

         A.   Geographic overview

         B.   History and culture

         C.   Pre-Columbian Food

         D.   Food after the Spanish and Portuguese conquest

         E.   Meat, soups, sauces, fish, and poultry  

         F.   Chiles, empanadas, and sweets

II.       Mediterranean and Europe

         A.   Geographic overview

         B.   Regions

         C.   Agriculture

               1.   Regional foods of France and Italy

               2.   Foods of the Rivera from France to Italy

               3.   Foods of Britain, Germany, and Netherlands

               4.   Foreign influences

III.      Asian Cuisine

         A.   Geographic overview

         B.   History and culture

         C.   Interaction with the West

               1.   Vegetables and fruits

               2.   Sauces and flavors from fermented fish to vinegar

               3.   Rice and grains

               4.   Soy to soup

IV.     India and its Neighbors

         A.   Geographic overview

         B.   History and culture of India, Nepal, Bhutan, Afghanistan, and Pakistan

         C.   Integral tastes from curry to mango and beyond

V.      United States Regional Foods

         A.   Evolving demographics

         B.   Changing food scene

         C.   European, Asian, African and Latin immigrants and related foods

         D.   Changing food scenes in America from organics to grass fed beef

               1.   Foods of the North, Northeast and central states

               2.   Foods of the South and Southwest

               3.   Foods of the West and the Pacific Northwest

               4.   Soul food

CUL 256 - Special Diets

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Skills and techniques needed to plan and prepare special diets while providing culinary inspiration for healthy, wholesome meals. Includes a wide range of dietary challenges chefs must consider, such as nutrition, taste, and healthy ingredients while preparing gluten free, vegetarian, and vegan meals. Also includes substitutions as alternatives to prohibited ingredients.

Prerequisite(s): CUL 105  , CUL 140  , CUL 130  
Recommendation: For students pursuing the Hospitality AAS, it is recommended that all CORE courses are completed prior to enrolling in this course.
  

2. Describe the adaptation of regular dietary practices to a vegan and gluten-free diet practice.

3. Demonstrate conversion of high gluten foods, such as bread, pasta, and cookies, into appetizing gluten free versions.

1. Vegetarians: Who They Are and What They Eat
   1. Effects of removing animal based proteins from the diet
   2. Practice of a vegetarian diet
   3. Lacto vegetarianism
   4. Pesco vegetarianism
   5. Ovo vegetarian diet
2. Preparing Lacto Vegetarian, Ovo Vegetarian, and Lacto-Ovo Vegetarian Meals
   1. Cooking terms
   2. Recipes, ingredients and function
   3. Preparation tools, utensils and equipment
   4. Food preparation       
3. Pesco Vegetarianism
   1. Terms of pesco vegetarian cooking
   2. Effects of adding seafood to the diet
   3. Preparation tools, utensils and equipment
   4. Food preparation
4. Vegans: Who They Are and What They Eat
   1. Defining the terms of a vegan lifestyle
   2. Practices of a vegan diet
   3. Essential ingredients required in our diet
   4. Essential grains for the vegan diet
   5. Nuts, seeds and soy
5. How to Prepare a Vegan Meal
   1. Defining cooking terms
   2. Recipe ingredients and their functions
   3. Preparation tools, utensils and equipment
   4. Food preparation
6. Preparing a Vegan Menu with the Broadest Appeal
   1. Menu Items
   2. Recipe ingredients and function
   3. Preparation tools, utensils and equipment
   4. Preparing the menu
7. Gluten
   1. Character and role of gluten in food
   2. Effect of removing gluten from food.
   3. Practice of a gluten free diet
8. Preparing Familiar Food as Gluten Free
   1. Defining cooking terms
   2. Recipe ingredients and function
   3. Preparation tools, utensils, and equipment
   4. Food preparation
9. Preparing New Gluten Free Recipes
   1. Defining cooking terms
   2. Recipe ingredients and function
   3. Preparation tools, utensils, and equipment
   4. Food Preparation
10. Preparing High Gluten Foods as Gluten Free
    1. Define baking terms
    2. Baking ingredients and function
    3. Baking tools, utensils, and equipment
    4. Preparation principles

CUL 260 - Pastry Arts II

1. Describe and execute the planning, ordering, and scheduling required in a commercial bakeshop.
2. Identify, describe, and implement proper food safety and sanitation procedures required of bakery personnel in the operation of a commercial bakeshop.
3. Define and use baking and pastry terminology, including English and non-English vocabulary.
4. Identify, describe, and produce a variety of advanced yeast breads.
5. Identify, describe, and produce a variety of classic French pastries. 
6. Identify, describe, and produce a variety of ice creams and frozen desserts.
7. Assemble a variety of pastries from prepared dough, creams, custards and cakes.
8. Identify, describe and produce a variety of advanced pastry garnishes.
9. Produce complex plated desserts for restaurant and banquet service.

1. Planning, Ordering, and Scheduling for Bakeshop Production
   1. Quantity
   2. Timeliness
   3. Storage
   4. Personnel
2. Safety and Sanitation
   1. Tools and equipment
   2. Food storage
   3. Food workers’ personal hygiene
3. Bakery and Pastry Vocabulary
   1. Value and use of terminology
   2. Professional jargon
   3. International lexicon
4. Advanced Yeast Breads
   1. Danish pastry
   2. Croissants
   3. Brioche
   4. Sourdough
5. Classic French Pastries
   1. Napoleons
   2. St. Honore
   3. Paris-Breast
   4. Soufflés
   5. Charlottes
   6. Petit Fours
6. Ice Cream and Frozen Desserts
   1. Ice cream
   2. Sorbet
   3. Sherbet
   4. Semifreddo
7. Assembling Pastries
   1. Use of prepared dough, creams, custards, and cakes
   2. Selecting pastry components
      1. Color
      2. Flavor
      3. Texture
      4. Availability
   3. Assembly skills
8. Pastry Garnishes
   1. Advanced piping techniques
   2. Tempered chocolate decorations
   3. Poured and spun sugar
9. Complex Plated Desserts
   1. Dessert sauces
      1. Preparation
      2. Use in decoration
   2. Chocolate garnishes
   3. Sugar garnishes

CUL 266 - Ice Creams/Bavarians/Mousse/Sauces

1. Frozen aerated dessert production:
   1. Ice Cream
   2. Gelato
   3. Sorbet
   4. Granita
2. Working with Gelatin
   1. Powdered and sheet gelatin
   2. Understanding the blooming process of gelatin
   3. Understanding on how to incorporate gelatin into dessert items
3. Meringue
   1. Common Meringue
   2. Italian Meringue
   3. Pate a Bomb
   4. How it is incorporated into a Mousse and Bavarian
4. Sauces
   1. Fruit - cooked and uncooked
   2. Caramel
   3. Chocolate
5. Mousses
   1. Fruit
   2. Chocolate
   3. Caramel

CUL 276 - Pastry Production

1. Demonstrate the fundamental principles of high volume baking, producing the following items (but not limited to): Quick Breads, Laminated Dough, Yeast Dough
2. Describe the classification of Cookie Dough
3. Demonstrate High Ratio Cakes using Whipped Egg/Separated Egg Foam
4. Produce various Buttercreams - Italian, French and Swiss

1. Mass Production of Baked Goods
   1. Recipe Conversion Factor
   2. Understanding the science of high volume baking
2. Quick Breads
   1. Muffins
   2. Pound Cakes
   3. Scones and Biscuits
3. Laminated Dough
   1. Danish
   2. Croissant
   3. Puff Pastry
4. Yeast Dough
   1. Lean- crusty breads
   2. Enriched- soft breads
   3. Slack- flat breads
5. Cookie Dough
   1. Learning the classifications of cookie dough’s.
6. Cakes
   1. High Ratio
   2. Whipped Egg
   3. Separated Egg Foam
7. Buttercreams
   1. Italian
   2. Swiss
   3. French

CUL 289 - Culinary Arts Capstone II

1 Credits, 1.5 Contact Hours
.5 lecture periods 1 lab period

The capstone experience for the Culinary Arts Associate of Applied Science. Includes preparation of a final culinary project that meets the learning outcomes required in specific cooking/lab and lecture courses. Also includes a review of culinary principles, the demonstration of sanitation skills and safety practices, and the display of an advanced level of professionalism and proficiency in kitchen operations and food preparation.

Prerequisite(s): CUL 105  , CUL 140  , CUL 130 , CUL 150 , CUL 160 , CUL 174 , CUL 180 , CUL 185  , CUL 189  , CUL 251 , and CUL 256 .
Information: Course activities may take place in a simulated work setting.

2. Exhibit professionalism in appearance, team work, and work proficiency learned in a combination of   all previous hospitality courses.

3. Execute a formal dinner experience using a combination of skills learned throughout the program to include: different cooking techniques, knife skills, cooking vocabulary, characteristics and use of specific foods, use of tools and equipment, costing, scaling, and following a recipe, preparing food products from the hot foods, cold foods, baked products and sauces categories that meets advanced commercial standards in appearance and taste.

1. Basic Knife Cuts
   1. Brunoise
   2. Dice
   3. Julienne
   4. Batonnet
   5. Roll Cut
   6. Chiffonade
   7. Bias
2. Creating a Safe Food Service Environment:
   1. Occupational safety hazards
   2. Food-borne Illnesses
   3. Potential hazards
   4. Cross contamination
   5. Food service worker personal habits
   6. Managerial and supervisory responsibilities
3. Hazard Analysis Critical Control Points (HACCP): A Food Protection System
   1. Introduction to the HACCP system
   2. Hazards
   3. Analysis
   4. Critical control points
   5. Time and temperature charting
4. Sanitation in the Purchasing, Receiving and Storage of Food
   1. Food suppliers
   2. Receiving fresh foods
   3. Receiving processed foods
   4. Storing food and supplies
5. Sanitation in the Preparation and Service of Food
   1. Time and temperature principles
   2. Thawing food
   3. Preparing food
   4. Cooking food
      1. Cooking temperatures for meat
      2. Holding temperatures
      3. Preventing cross-contamination
   5. Transporting food
   6. Using leftover food
6. The Menu
   1. Elements
   2. Design
7. Principles of Cooking
   1. Heat transfer
   2. Cooking media
   3. Cooking methods
      1. Dry heat
      2. Moist heat
      3. Combination
8. Tools and Equipment
   1. Hand tools
      1. Identification and selection
      2. Use and maintenance
   2. Heavy Equipment
      1. Identification and selection
      2. Use and maintenance
9. Knives and Knife Skills
   1. Selecting and storing
   2. Sharpening and Straightening Blade with “Steel”
   3. Classic cuts
10. Cooking Techniques:
    1. Sauté/sweat
    2. Braise
    3. Grill
    4. Broil
    5. Roast
    6. Poach/simmer
    7. Deep Fat Fry
11. Fabrication:
    1. Beef
    2. Poultry
    3. Shellfish
    4. Fish
    5. Pork
    6. Lamb
12. Egg Cookery
    1. Boil
    2. Poach
    3. Fry
    4. Omelets
13. Dressings: Emulsified and Non-Emulsified
    1. Vinegars
    2. Oils
    3. Binders
    4. Mustards
    5. Mayonnaise
14. Basic Sandwiches
    1. Types
    2. Preparation
    3. Presentation techniques
15.  Herbs & Spices
    1. Herbs:
       1. Basil
       2. Cilantro
       3. Thyme
       4. Rosemary
       5. Mint
       6. Oregano
    2. Spices
       1. Nutmeg
       2. Pepper
       3. Cinnamon
       4. Allspice
       5. Cloves
       6. Ginger
16. Salad Greens
    1. Washing and storage Types
       1. Romaine
       2. Bibb
       3. Endive
       4. Frisee
       5. Oakleaf
    2. Serving techniques
17. Bakery and Pastry Vocabulary
    1. Professional jargon
    2. International lexicon
    3. Ingredients
       1. Flour
       2. Sugar
       3. Dairy and eggs
       4. Leavening agents
       5. Fats
       6. Flavoring agents
    4. Yeast Breads
       1. 10-stage process
       2. History
       3. Production for restaurant and catering service
    5. Quick Breads
       1. Muffin method
       2. Biscuit method
       3. Creaming method
       4. Production for restaurant and catering service
    6. Creams and Custards
       1. Crème Chantilly
       2. Crème anglaise
       3. Crème patisserie
       4. Ice cream and sorbet
    7. Dough’s
       1. Pate Sucree
       2. Pate Brisee
       3. Pate a Choux
       4. Dacquoise
    8. Cakes, Filling and Frostings
       1. Cake mixing methods
          1. High fat
          2. Low fat
       2. Fillings and frostings
          1. Buttercream
          2. Ganache
          3. Meringue
    9. Cookies and Brownies
       1. Bagged cookies
       2. Bar cookies
       3. Drop cookies
       4. Wafer cookies
       5. Refrigerated cookies
18. Sauces
    1. Mother Sauces
       1. Espagnole
       2. Veloute
       3. Hollandaise
       4. Tomato
       5. Bechamel
    2. Liaison
       1. Thickening Agents:
       2. Roux
          1. White
          2. Brown
       3. Starches:
          1. Potato
          2. Rice
          3. Corn
          4. Arrowroot
          5. Flour
19. Restaurant Operations 
    1. Concept Development
    2. Location and Design
    3. Menus
    4. Budgeting
    5. Staffing
    6. Kitchen Equipment
    7. Marketing, Sales, Promotion
    8. Food Purchasing
20. Garden to Table  
    1. Plants in Desert Conditions
    2. Plant Basics
    3. Water
    4. Pest Control
    5. Natural Pollinators
    6. Nutrition
21. Special Diets
    1. Gluten-free
    2. Vegetarian
    3. Vegan
22. International Cuisine

DNC 150 - Ballet I

2 Credits, 3 Contact Hours
1 lecture period 2 lab periods

Introduction to the theory and practice of ballet at the beginning level. Includes terminology, barre, floor work, standing and center floor work, locomotor work, elements, and developing the craft.

Information: May be taken two times for a maximum of four credit hours. If this course is repeated, see a financial aid or Veteran’s Affairs advisor to determine funding eligibility as appropriate.

1. Discuss the terminology of ballet in French terms.
2. Demonstrate correct placement and alignment for ballet at the beginning level.
3. Use basic locomotor and axial movements at the barre, in center floor, and across the floor at the beginning level.
4. Identify correct components of ballet technique, theories, and styles at the beginning level.
5. Utilize the theory of the body’s relationship to gravity and the center of gravity used in ballet at the beginning level.
6. Practice the basic elements of dance: space, time, and energy at the beginning level.
7. Apply technical skills, theories, and style in performance of ballet at the beginning level.

1. Ballet (Dance) Terminology
2. Barre
   1. Basic placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Positions of the torso
   5. Foot and leg articulation
   6. Balance
   7. Stretching
3. Floor Work
   1. Flexibility techniques

1. Various types of stretches
2. Theories of stretching
   1. Basic floor positions
   2. Strength concepts
3. Standing and Center Floor Work
   1. Basic placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Positions of the torso work
   5. Leg and foot articulation
   6. Axial work
   7. Adagio – slow work
   8. Turns

1. Locomotor Work
   1. Allegro – fast work
   2. Beginning combinations

1. Space awareness
2. Time awareness
3. Energy awareness
   1. Beginning traveling movements
   2. Beginning aerial (jumping, leaping) movements
4. Elements
   1. Energy
   2. Space
   3. Time
5. Developing the Craft
   1. Dynamics
   2. Stage directions
   3. Basic performance skills

1. Focus
2. Style

DNC 151 - Ballet II

1. Continue learning the terminology of ballet in the French terms.
2. Demonstrate correct placement and alignment for ballet at the intermediate level.
3. Use basic locomotor and axial movements at the barre, in center floor, and across the floor at the intermediate level.
4. Identify correct components of ballet technique, theories, and styles at the intermediate level.
5. Utilize the theory of the body’s relationship to gravity and the center of gravity used in ballet at the intermediate level.
6. Practice the basic elements of dance: space, time, and energy at the intermediate level.
7. Apply technical skills, theories, and style in performance of ballet at the intermediate level.

1. Ballet (Dance) Terminology
2. Barre
   1.  Placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Positions of the torso
   5. Foot and leg articulation
   6. Balance
   7. Stretching
   8. Floor Work
   9. Flexibility techniques
      1. Various types of stretches
      2. Theories of stretching
   10. Floor positions
   11. Strength concepts
3. Standing and Center Floor Work
   1. Placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Positions of the torso work
   5. Leg and foot articulation
   6. Axial work
   7. Adagio – slow work
   8. Turns
4. Locomotor Work
   1. Allegro – fast work
   2. Intermediate combinations
      1. Space awareness
      2. Time awareness
      3. Energy awareness
5. Intermediate traveling movements
6. Intermediate aerial (jumping, leaping) movements
7. Elements
   1. Energy
   2. Time
   3. Space
8.  Developing the Craft
   1. Dynamics
   2. Stage directions
   3. Basic performance skills
      1. Focus
      2. Style

DNC 152 - Ballet III

2 Credits, 3 Contact Hours
1 lecture period 2 lab periods

Continuation of DNC 151 . Includes ballet technique at the advanced level, ballet terminology, barre, floor work, standing and center floor work, locomotor work, elements, and developing the craft.

Prerequisite(s): DNC 151  
Information: May be taken two times for a maximum of four credit hours. If this course is repeated, see a financial aid or Veteran’s Affairs advisor to determine funding eligibility as appropriate.

1. Continue learning the terminology of ballet in the French terms.
2. Demonstrate correct placement and alignment for ballet at a more advanced level.
3. Use basic locomotor and axial movements at the barre, in center floor, and across the floor.
4. Identify correct components of ballet technique, theories, and styles.
5. Utilize the theory of the body’s relationship to gravity and the center of gravity used in ballet.
6. Practice the basic elements of dance: space, time, and energy.
7. Apply technical skills, theories, and style in performance of ballet.

1. Ballet (Dance) Terminology
2. Barre
   1. Placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Positions of the torso
   5. Foot and leg articulation
   6. Balance
   7. Stretching
3. Floor Work
   1. Flexibility techniques
      1. Various types of stretches
      2. Theories of stretching
   2. Floor positions
   3. Strength concepts
4. Standing and Center Floor Work
   1. Placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Positions of the torso work
   5. Leg and foot articulation
   6. Axial work
   7. Adagio – slow work
   8. Turns

1. Locomotor Work
   1. Allegro – fast work
   2. Advanced combinations
      1. Space awareness
      2. Time awareness
      3. Energy awareness
   3. Advanced traveling movements
   4. Advanced aerial (jumping, leaping) movements
2. Elements
   1. Energy
   2. Space
   3. Time
3. Developing the Craft
   1. Dynamics
   2. Stage directions
   3. Basic performance skills
      1. Focus
      2. Style

DNC 166 - Modern Dance I

1. Demonstrate correct placement and alignment for modern dance at the beginning level.
2. Apply basic modern dance techniques, theories, and styles at the beginning level.
3. Utilize the theory of the body’s relationship to gravity and the center of gravity used in modern dance at the beginning level.
4. Perform basic locomotor and axial movements in the center and across the floor at the beginning level.
5. Practice the basic elements of dance: space, time, and energy at the beginning level.
6. Perform modern movement in an expressive manner at the beginning level.

1. Class Protocol

1. Concepts
   1. Warm-up
   2. Floor work
   3. Standing and center floor work
   4. Locomotor work
   5. Combination
   6. Cool down
2. Class decorum

1. Warm-Up

1. Placement and centering
2. Anatomy and physiology of a proper warm-up

1. Floor Work

1. Flexibility techniques
   1. Various types of stretches
   2. Theories of stretching
2. Basic floor positions
3. Floor isolations
4. Upper body designs
5. Strength concepts

1. Standing and Center Floor Work

1. Basic placement and centering
2. Positions of the feet
3. Positions of the arms
4. Torso work
5. Leg and footwork
6. Axial work
7. Isolations
8. Turns

1. Basic Locomotor Work

1. Movements
2. Combinations
3. Traveling movements
4. Aerial (jumping, leaping) movements

1. Elements

1. Energy
2. Space
3. Time

1. Developing the Craft

1. Dynamics
2. Stage directions
3. Basic performance skills
   1. Focus
   2. Style

DNC 167 - Modern Dance II

2 Credits, 3 Contact Hours
1 lecture period 2 lab periods

Continuation of DNC 166 . Includes development of intermediate skills for modern dance, class protocol, warm-up, floor work, standing and centering floor work, locomotor work, elements, and developing the craft.

Prerequisite(s): DNC 166  
Information: May be taken two times for a maximum of four credit hours. If this course is repeated, see a financial aid or Veteran’s Affairs advisor to determine funding eligibility as appropriate.

2. Apply basic modern dance technique, theories, and styles at the intermediate level.

3. Utilize the theory of the body’s relationship to gravity and the center of gravity used in modern dance at the intermediate level.

4. Perform basic locomotor and axial movements in the center and across the floor at the intermediate level.

5. Practice the basic elements of dance:  space, time, and energy.

6. Perform modern movement in an expressive manner at an intermediate level.

1. Class Protocol
   1. Concepts

1. Warm-up
2. Floor work
3. Standing and center floor work
4. Locomotor work
5. Combination
6. Cool down
   1. Class Decorum

1. Warm-Up
   1. Placement and centering
   2. Anatomy and physiology of a proper warm-up
2. Floor Work
   1. Flexibility techniques
      1. Various types of stretches
      2. Theories of stretching
   2. Floor positions
   3. Floor Isolations
   4. Upper body designs
   5. Strength concepts
3. Standing and Center Floor Work
   1. Placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Torso work
   5. Leg and footwork
   6. Axial work
   7. Isolations
   8. Turns
4. Intermediate Locomotor Work
   1. Movements
   2. Combinations
   3. Traveling movements
   4. Aerial (jumping, leaping) movements
5. Elements
   1. Energy
   2. Space
   3. Time
6. Developing the Craft
   1. Dynamics
   2. Stage directions
   3. Basic performance skills
      1. Focus
      2. Style

DNC 168 - Modern Dance III

1. Demonstrate correct placement and alignment for modern dance at a more advanced level.
2. Apply complex modern dance technique, theories, and styles at a more advanced level.
3. Utilize the theory of the body’s relationship to gravity and the center of gravity used in modern dance a more the advanced level.
4. Perform complex locomotor and axial movements in the center and across the floor at the advanced level.
5. Practice the elements of dance: space, time, and energy.
6. Perform modern movement in an expressive manner at a more advanced level.

1. Class Protocol
   1. Concepts
      1. Warm-up
      2. Floor work
      3. Standing and center floor work
      4. Locomotor work
      5. Combination
      6. Cool down
   2. Class Decorum
2. Warm-Up
   1. Placement and centering
   2. Anatomy and physiology of a proper warm-up
3. Floor Work
   1. Flexibility techniques
      1. Various types of stretches
      2. Theories of stretching
   2. Floor positions
   3. Floor Isolations
   4. Upper body designs
   5. Strength concepts
4. Standing and Center Floor Work
   1. Placement and centering
   2. Positions of the feet
   3. Positions of the arms
   4. Torso work
   5. Leg and footwork
   6. Axial work
   7. Isolations
   8. Turns
5. Intermediate Locomotor Work
   1. Movements
   2. Combinations
   3. Traveling movements
   4. Aerial (jumping, leaping) movements
6. Elements
   1. Energy
   2. Space
   3. Time
7. Developing the Craft
   1. Dynamics
   2. Stage directions
   3. Basic performance skills
      1. Focus
      2. Style

DNC 174 - Hip-Hop Dance I

1. Demonstrate correct placement and alignment for hip-hop dance at the beginning level.
2. Apply basic hip-hop dance techniques, theories, styles, and history at the beginning level.
3. Utilize the theory of the body’s relationship to gravity and the center of gravity used in hip-hop dance at the beginning level.
4. Perform basic locomotor and axial movements in the center and across the floor at the beginning level.
5. Practice the basic elements of dance: space, time, and energy at the beginning level.
6. Perform hip-hop movement in an expressive manner at the beginning level.

1. Class Protocol

1. Concepts
   1. Warm-up
   2. Floor work
   3. Standing and center floor work
   4. Locomotor work
   5. Combination
   6. Cool down
2. Class decorum

1. Warm-Up

1. Placement and centering
2. Anatomy and physiology of a proper warm-up

1. Floor Work

1. Flexibility techniques
   1. Various types of stretches
   2. Theories of stretching
2. Basic floor positions
3. Floor isolations
4. Upper body designs
5. Strength concepts