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Course TitleCourse DescriptionCreditsPrerequisitesCourse NumberCourse Outline
 
Criminal InvestigationThis course is designed to provide the student with information pertaining to basic duties and responsibilities of a peace officer as they relate to crimes against person and crimes against property. A presentation of the goals for successful crimination investigations will include crime scene considerations, building and establishing elements of a crime, learning to obtain information and evidence and working within the confines and constraints of a legal framework.3Admission into the Law Enforcement ProgramLAWE2225View
Critical ListeningThis course introduces the student to listening critically and analytically in order to evaluate sound quality and to analyze common sound problems.1NoneARSP1140View
Critical ThinkingThis course is an introduction to logic, the study of reasoning. Students will investigate what an `argument` is in logic, which different forms of argument are good ones, which are not, and which rules to follow in constructing and evaluating arguments. Students will also master some useful problem-solving methodologies relevant to the workplace.3Qualifying score on writing assessment test OR ENGL1021 or ENGL1026. Basic computer literacy skills requiredPHIL2100View
CSS for DesignersCSS (Cascading Style Sheets) gives Web designers control over the appearance of their web sites by managing visual content. CSS allows the designer to make a complete overhaul of visual design by completing minor changes to the CSS programming language. This course presents the essentials of CSS, including selectors, the cascade and inheritance. It also covers how to build an effective and dynamic navigation system, how to use page layout, work with typography, colors, backgrounds, and white space. We will use a project-based approach and the learner will design and develop a fully functional web site for a semester project.3MGDP1230 and MGDP1265MGDP1365View
Culinary Arts NutritionThe study of nutrition principles and the relationship of food to health from the perspective of culinary professionals. Students become familiar with the structure, function, and sources of nutrients including protein, carbohydrates, fats, vitamins, minerals, and water. Current dietary guidelines, energy balance, food fads and trends are discussed. Students prepare traditional and nutritionally modified recipes.2CULA1116CULA1301View
Culinary InternshipThis course allows the student to gain on-the-job experience in the Culinary industry. The student is responsible for locating and arranging the internship site. One (1) to four (4) credits can be taken, with each credit requiring 40 hours of time spent on the job. Student performance will be monitored by the instructor and evaluated by the employer. This will be a cooperative training program between Hennepin Technical College and a company. The student will apply competencies learned in the program to an employment-like work experience. Tasks and course goals will be determined by the instructor and the job site supervisor on an individual student basis. All industry internships require you be registered at the college for the internship and have instructor approval.1_to_4Instructor approval and completion of at least 75% of your degree or diplomaCULA2175View
Current Trends in Beer, Wine and SpiritsThis course will focus on the Current Trends related to the role of Beer, Wine & Spirits in the Culinary setting. Each topic will represent an area which Culinary students will seek an applied and practical understanding of the basic concepts behind the trends. The course will provide a basic understanding the history and appreciation of beer, wine, & spirits. In addition, the course will allow hands on experience preparing beverages, beer brewing, and cocktails (mixology). The goal will be to enhance the understanding of these products and how they can be implemented with food. In addition, national and local culinary trends will be discussed and several guest lecturers from metropolitan restaurants & bars will speak with students. Upon completion of the course, students will possess a better understanding and knowledge to experiment and explore with beer, wine, and spirits with traditional and new menu selections. Students must be 21 years of age or older to consume alcoholic beverages.4Instructor approvalCULA2085View
Curriculum PlanningThe student will gain an advanced understanding of curriculum planning. Emphasis is on organizing and evaluating developmentally appropriate curricula.3CDEV1130 and CDEV1160CDEV1550View
Customer ManagementStudents learn appropriate industry terminology, measuring and improving levels of customer service, interpreting body language, conflict resolution, telephone and in-person communication skills, personal conduct and business ethics, and the completion of paperwork related to auto body customer management functions.2NoneABCT1410View
Customer Relationship Management (CRM)In this course, students will experience practical strategies for integrating information and technologies in order to get results. Customer Relationship Management (CRM) involves data-driven solutions that improve how salespeople do business with customers. CRM systems and applications are designed to manage and maintain customer relationships, track engagements and sales, and deliver actionable data.3BUSN1010BUSN1041View