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Hospitality Management

HMGT 120 - Food Service Sanitation

This course covers the basic principles of providing and serving safe food. It also provides the student with safe food-handling procedures necessary to manage a sanitary and safe food service operation in compliance with the National Food code and the National Restaurant Association. The successful completion of the Serv Safe Sanitation exam will result in a national sanitation certification. 1 hr. lecture/wk.

Credit Hours: 1

Outline
 
CRN Days Time Date Location Instructor Seats Open
11355 001 F2F M------ 03:00-04:50 PM 01/22/18-03/25/18 HCA 145 Marcellus J 16 of 35
11356 002 F2F -T----- 05:00-06:50 PM 03/27/18-05/18/18 HCA 145 Gray J 34 of 35
11357 003 F2F -T----- 12:00-01:50 PM 01/16/18-03/11/18 HCA 145 Riley M 28 of 35
11358 350 ONLNE ------- - 01/16/18-03/11/18 Online Riley M 11 of 24
11359 351 ONLNE ------- - 03/19/18-05/13/18 Online Riley M 22 of 24

HMGT 121 - Perspectives of Hospitality Management

This introductory course is designed to provide students with current information on topics relevant to career exploration, employment and operational specifics of the various segments of the hospitality industry. The course includes exploration of the tourism, lodging, food and beverage and related industries, along with the operational characteristics unique to each and the critical concepts of service management. The identification of current events and trends will be included along with the evaluation of impact on the hospitality industry. This course also identifies and explores career opportunities and includes the professional profiles and job search materials directly related to the hospitality industry. 3 hrs. lecture/wk.

Credit Hours: 3

Associated Costs: $25 to 50

 
CRN Days Time Date Location Instructor Seats Open
11360 001 F2F M------ 12:00-02:50 PM 01/22/18-05/18/18 HCA 119 Faculty 9 of 24
11362 003 F2F --W---- 09:00-11:50 AM 01/17/18-05/18/18 HCA 119 Gray J 19 of 24
12841 004 F2F -T----- 09:00-11:50 AM 01/16/18-05/18/18 HCA 150 Faculty 23 of 24

HMGT 123 - Professional Cooking I

This is the first of two courses in professional cooking methods for students enrolled in hospitality management programs. Upon completion of this course, the student should be able to demonstrate skills in basic cooking methods, recipe conversion, and professional food preparation and handling. Additionally, the student should be able to safely operate common food service equipment used in commercial kitchens. 3.5 hrs. integrated lecture/lab/wk.

Credit Hours: 3

Associated Costs: $50 to 200

Prerequisite or Corequisite: HMGT 120

 
CRN Days Time Date Location Instructor Seats Open
11399 001 F2F M------ 08:00-11:30 AM 01/22/18-05/18/18 HCA 140 Marcellus J 1 of 16
11401 003 F2F -T----- 08:00-11:30 AM 01/16/18-05/18/18 HCA 140 Smith D 14 of 16
11402 004 F2F --W---- 01:00-04:30 PM 01/17/18-05/18/18 HCA 140 Prater A 10 of 16
11520 005 F2F M------ 06:00-09:30 PM 01/22/18-05/18/18 HCA 140 Berg M 11 of 16
12594 006 F2F -T----- 01:00-04:30 PM 01/16/18-05/18/18 HCA 140 Smith D 10 of 16

HMGT 126 - Food Management

This course offers an overview of restaurant management practices used in the hospitality industry. Emphasis will be on demonstrating the components of menu planning and the styles of food service used for various occasions -- buffet service and French, Russian and American service. The student will participate in the operation of the campus restaurant, including food preparation, service, sales promotion, purchasing and costing. 9 hrs. integrated lecture/lab/wk.

Credit Hours: 4

Prerequisites: HMGT 123 and HGMT 230 and HMGT 277 and admission to the hospitality management program

 
CRN Days Time Date Location Instructor Seats Open
11403 001 F2F --W---- 08:00-09:55 AM 01/17/18-05/18/18 HCA 148 Adel E 6 of 18
--W---- 08:00-09:55 AM 01/17/18-05/18/18 HCA 150    
---R--- 08:00-02:50 PM 01/18/18-05/18/18 HCA 148    
---R--- 08:00-02:50 PM 01/18/18-05/18/18 HCA 150    

HMGT 128 - Supervisory Management

This course contains the basic supervisory management skills, management styles, motivation with emphasis on human relations, delegation, training, evaluation and communication. In addition, the hiring and firing functions within FLSA guidelines will be covered. 3 hrs. lecture/wk.

Credit Hours: 3

 
CRN Days Time Date Location Instructor Seats Open
11404 001 F2F --W---- 12:00-02:50 PM 01/17/18-05/18/18 HCA 117 Gray J 14 of 24
11405 002 F2F -T----- 09:00-11:50 AM 01/16/18-05/18/18 HCA 117 Gray J 9 of 24

HMGT 130 - Hospitality Law

This course offers an overview of product and dram shop liability as well as of the various areas of federal and state legislation that regulate the hospitality industry. Emphasis will be on familiarizing the hospitality manager with ways to avoid costly and time-consuming lawsuits. A manager's or owner's legal rights and responsibilities also will be discussed. Upon successful completion of this course, the student should be able to recognize potential legal problems. 3 hrs. lecture/wk.

Credit Hours: 3

 
CRN Days Time Date Location Instructor Seats Open
11536 001 F2F --W---- 06:00-08:50 PM 01/17/18-05/18/18 HCA 119 Anderson S 23 of 24

HMGT 150 - Seminar: Food Service Sales and Marketing

This course includes detailed information in distinguishing the difference between marketing, sales, promotion, advertising and merchandising. In addition, development and quantifying the cost of a marketing plan by analyzing markets and developing a primary target market will be discussed. This course is a seminar course, and students are required to be employed 15 hours per week in a job related to the hospitality industry. 3 hrs. lecture, 15 hrs. internship/wk.

Credit Hours: 3

 
CRN Days Time Date Location Instructor Seats Open
11406 001 F2F M------ 09:00-10:50 AM 01/22/18-05/18/18 HCA 119 Berg M 6 of 24

HMGT 165 - Food Industry Compliance & Safety

Upon successful completion of this course, the student should be able to analyze and explain the basic legal compliance issues regarding food safety and the post-harvest handling of local food products. This course focuses on the legal compliance issues of market farming as well as the food safe handling principles necessary for an individual involved in market farming. It will provide students with practical methods of application involved with food safety and post-harvest marketing. 3 hrs. lecture/wk.

Credit Hours: 3

 
CRN Days Time Date Location Instructor Seats Open
12673 002 F2F M------ 12:00-02:50 PM 01/22/18-05/18/18 HCA 117 Faculty 19 of 24

HMGT 207 - Hospitality Human Resource Management

This course will examine hospitality human resources management from the global perspective as the rise of multinational hospitality corporations and a multicultural society place new requirements on managers with human resource responsibilities. Special emphasis will be placed on both the "soft skills" involved in counseling, interpersonal relations and different management theories, as well as the "hard skills" involved in the legislative aspects of managing people. This course will concentrate on how to manage managers. 3 hrs. lecture/wk.

Credit Hours: 3

Prerequisite: HMGT 128

 
CRN Days Time Date Location Instructor Seats Open
11409 001 F2F M------ 06:00-08:50 PM 01/22/18-05/18/18 HCA 117 Edwards R 4 of 24

HMGT 220 - American Regional Cuisine

This course introduces the student to regional American cooking from nine regional culinary traditions and two specialty traditions within American cuisine. Students will study the cuisine of New England; the Mid-Atlantic states; the Deep South; Florida and the Caribbean; Cajun and Creole; the Central Plains and Rocky Mountain states; Tex-Mex and the American Southwest; California and Hawaii; the Pacific Northwest, as well as vegetarian cuisine and kosher dietary laws. Upon completion of this course, the student should be able to demonstrate skills in cooking and presenting classic American dishes in their traditional forms within a restaurant setting. 3 hrs. integrated lecture/lab/wk.

Credit Hours: 3

Prerequisite: HMGT 230

 
CRN Days Time Date Location Instructor Seats Open
11410 001 F2F -T----- 08:00-11:30 AM 01/16/18-05/18/18 HCA 148 Adel E 4 of 16

HMGT 221 - Design and Facilities Management

This course includes detailed information about food service design that covers layout, design and equipment specifications. In addition, facilities operations will be discussed regarding electrical, water and transportation systems; refrigeration; waste disposal; energy management; and HVAC. Preventive maintenance will be emphasized. 3 hrs. lecture/wk.

Credit Hours: 3

Associated Costs: $25 to 100

Prerequisites: HMGT 123 and HMGT 271

 
CRN Days Time Date Location Instructor Seats Open
11411 001 F2F -T----- 03:00-05:50 PM 01/16/18-05/18/18 HCA 115 Sobieraj R 6 of 24

HMGT 223 - Fundamentals of Baking

This course covers bakeshop production as it relates to the basic principles of ingredients, measurements, mixing, proofing, baking and final presentation. In addition, the student will be able to identify the various types of baking equipment used in the preparation of bakeshop products. The class includes lecture and participation. 3.5 hrs. integrated lecture/lab/wk.

Credit Hours: 3

 
CRN Days Time Date Location Instructor Seats Open
11412 001 F2F M------ 12:00-03:30 PM 01/22/18-05/18/18 HCA 144 Maxim C Full
11414 003 F2F M------ 06:00-09:30 PM 01/22/18-05/18/18 HCA 144 Parkhurst A 1 of 16
11415 004 F2F -T----- 06:00-09:30 PM 01/16/18-05/18/18 HCA 144 Reed A 8 of 16

HMGT 226 - Garde Manger

This course is designed for the student to learn cold food production and charcuterie. The course will allow the student to develop fundamental principles of the cold kitchen and modernize traditional methods of salad preparation. 3.5 hrs. integrated lecture/lab/wk.

Credit Hours: 3

Prerequisite: HMGT 230

 
CRN Days Time Date Location Instructor Seats Open
11416 001 F2F M------ 08:00-11:30 AM 01/22/18-05/18/18 HCA 146 Adel E 7 of 16
11417 002 F2F M------ 01:00-04:30 PM 01/22/18-05/18/18 HCA 146 Adel E 11 of 16

HMGT 228 - Advanced Hospitality Management

This course includes detailed information about various components of menu planning, food service, supervision, design and beverage control. In addition, an understanding of the external factors affecting the hotel-restaurant industry will be discussed. Skills necessary to secure a position in management within the hospitality industry will be emphasized, and case studies and computer simulation (HOTS) will be used for critical thinking analysis. Business plans will be developed as part of the course project. 3 hrs. lecture/wk.

Credit Hours: 3

Associated Costs: $25 to 50

Prerequisite: Department approval

 
CRN Days Time Date Location Instructor Seats Open
11419 001 F2F M------ 09:00-11:50 AM 01/22/18-05/18/18 HCA 115 Gray J 6 of 24

HMGT 230 - Professional Cooking II

This is the second of two courses in professional cooking methods for students enrolled in hospitality management programs. Upon completion of this course, the student should be able to demonstrate advanced level skills in cooking methods, recipe conversion, and professional food preparation and handling. Additionally, the student should be able to safely operate advanced food service equipment used in commercial kitchens. This course consists of lecture, demonstration and participation in food preparation. 3.5 hrs. integrated lecture/lab/wk.

Credit Hours: 3

Prerequisites: HMGT 120 and HMGT 123

 
CRN Days Time Date Location Instructor Seats Open
11484 001 F2F M------ 08:00-11:30 AM 01/22/18-05/18/18 HCA 142 Smith D 5 of 16
11485 002 F2F -T----- 08:00-11:30 AM 01/16/18-05/18/18 HCA 142 Prater A Full
11489 003 F2F --W---- 01:00-04:30 PM 01/17/18-05/18/18 HCA 142 Smith D 4 of 16
12839 004 F2F M------ 01:00-04:30 PM 01/22/18-05/18/18 HCA 142 Smith D 12 of 16

HMGT 231 - Advanced Food Preparation

This course is designed to develop a student's advanced culinary skills in preparation of international cuisine commonly served in today's operations in Latin America, Europe, Asia, the Middle East, the Far East and the Pacific area. 4.5 hrs. integrated lecture/lab/wk.

Credit Hours: 4

Prerequisites: HMGT 230 and department approval

 
CRN Days Time Date Location Instructor Seats Open
11543 001 F2F M------ 12:00-04:30 PM 01/22/18-05/18/18 HCA 148 Prater A Full

HMGT 235 - Seminar: Risk Management and Loss Prevention

This course explains the issues surrounding the need for individualized security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection. It explores risk management and loss prevention issues and outlines OSHA regulations that apply to lodging properties. While enrolled in this class, a student must work a minimum of 15 hours a week in a lodging operation. The work experience is concurrent but does not necessarily concentrate on the subject being taught in the course. This course is typically offered in the spring semester. 2 hrs lecture, 15 hrs. work/wk.

Credit Hours: 3

 
CRN Days Time Date Location Instructor Seats Open
11546 001 F2F -T----- 03:00-04:50 PM 01/16/18-05/18/18 HCA 119 Faculty 19 of 24

HMGT 240 - Advanced Baking

This course covers the principles needed to enter the baking and pastry industry. The course provides knowledge of specialty ingredients and techniques needed to make tortes, finished desserts and a wedding cake. The student will be instructed in the making of these items through lecture and will prepare a variety of such items in lab. 4.5 hrs. integrated lecture/lab/wk.

Credit Hours: 4

Prerequisites: HMGT 123 and HMGT 223

 
CRN Days Time Date Location Instructor Seats Open
12850 002 F2F -T----- 12:00-04:30 PM 01/16/18-05/18/18 HCA 144 Fraase D 4 of 12

HMGT 250 - Introduction to Catering

This course includes detailed information about the different types of catered events within the hospitality industry. Topics covered include the importance of marketing, contract writing, food production, room arrangements and required personnel relative to specific catered events. 3 hrs. lecture/wk.

Credit Hours: 3

Associated Costs: $5 to 25

 
CRN Days Time Date Location Instructor Seats Open
11549 001 F2F -T----- 05:00-07:50 PM 01/16/18-05/18/18 HCA 150 Berg M 21 of 24

HMGT 265 - Front Office Management

This course provides a full understanding of the flow of business from the front office, beginning with the reservations process to checkout and settlement. It also includes the night audit and statistical analysis of rates and revenue management. This course is typically offered in the spring semester. 3 hrs. lecture/wk.

Credit Hours: 3

 
CRN Days Time Date Location Instructor Seats Open
11555 001 F2F -T----- 12:00-02:50 PM 01/16/18-05/18/18 HCA 115 Faculty 17 of 24

HMGT 268 - Hospitality Managerial Accounting

This course introduces the student to basic managerial accounting. This includes accounting concepts, processing data and the flow of financial information within a hospitality operation. The course provides a working knowledge of an income statement, balance sheet, statement of owner's equity and cash flows. 3 hrs. lecture/wk.

Credit Hours: 3

Prerequisites: MATH 120 and HMGT 121 and HMGT 273

 
CRN Days Time Date Location Instructor Seats Open
11594 001 F2F --W---- 03:00-05:50 PM 01/17/18-05/18/18 HCA 115 Faculty 15 of 24

HMGT 270 - Meat and Fish Identification and Fabrication

This course is designed for the student to learn about meat and fish identification, and fabrication of beef, veal, pork, lamb, poultry, fish and seafood. 3.5 hrs. integrated lecture/lab/wk.

Credit Hours: 3

Prerequisites: HMGT 226 and HMGT 286

 
CRN Days Time Date Location Instructor Seats Open
11596 001 F2F -T----- 01:00-04:30 PM 01/16/18-05/18/18 HCA 146 Prater A 8 of 12

HMGT 271 - Seminar in Hospitality Management: Purchasing

This course offers an overview of purchasing techniques and specification writing for commodities used in the hospitality industry. Emphasis will be on decision-making skills in the areas of quality, quantity, specifications and general value analysis. Two hours in class and a minimum of 15 hours a week are required in a supervised work situation in an approved area of the hospitality industry. Work experience is concurrent but does not necessarily concentrate on the subject being taught in the course.

Credit Hours: 3

 
CRN Days Time Date Location Instructor Seats Open
11598 001 F2F --W---- 03:00-04:50 PM 01/17/18-05/18/18 HCA 117 Berg M 22 of 24
11612 002 F2F M------ 03:00-04:50 PM 01/22/18-05/18/18 HCA 119 Berg M 12 of 24

HMGT 273 - Hospitality Cost Accounting

This course includes detailed information on how to prepare operation statements for a food service operator, including inventory and control systems. Areas of concentration will be food cost controls, labor cost controls, purchasing controls and profit production. The practice set will be used to reinforce control systems. 3 hrs. lecture/wk.

Credit Hours: 3

Prerequisites: MATH 120 or higher and HMGT 121

 
CRN Days Time Date Location Instructor Seats Open
11614 001 F2F --W---- 06:00-08:50 PM 01/17/18-05/18/18 HCA 115 Sobieraj R 9 of 24
11615 002 F2F M------ 06:00-08:50 PM 01/22/18-05/18/18 HCA 115 Sobieraj R 4 of 24

HMGT 275 - Seminar in Hospitality Management: Internship

This course provides industry experience for students in cooperating businesses, agencies and organizations. While enrolled in this course, a student must work a minimum of 320 hours in an approved position in the hospitality industry. By arrangement.

Credit Hours: 3

Prerequisite: Admission to the hospitality management program

 
CRN Days Time Date Location Instructor Seats Open
11620 500 INT ------- - 01/16/18-05/18/18 Gray J 8 of 24

HMGT 277 - Seminar in Hospitality Management: Menu Design & Planning

This course provides the basic knowledge of menu design and planning. Students will learn the components of menu design and planning for each concept category. The course will cover the topics of menu layout, selection and development, price structures and the theory of menu design. A minimum of 15 hours a week is required in a supervised work situation in an approved area of the hospitality industry. Work experience is concurrent, but does not necessarily concentrate on the subject being taught in the course. 2 hrs. lecture/wk.

Credit Hours: 3

Prerequisite: HMGT 123 and HMGT 273

 
CRN Days Time Date Location Instructor Seats Open
11624 001 F2F --W---- 03:00-04:50 PM 01/17/18-05/18/18 HCA 119 Sobieraj R 22 of 24
11636 002 F2F -T----- 06:00-07:50 PM 01/16/18-05/18/18 HCA 115 Sobieraj R 9 of 24

HMGT 279 - Beverage Control

This course covers the history of wines and their use and storage procedures. The students should gain an understanding of beverage control and how it is used in all types of operations. The course will also cover in-depth study of spirits, internal control systems and local/state alcoholic beverage control laws. 3 hrs. lecture/wk.

Credit Hours: 3

 
CRN Days Time Date Location Instructor Seats Open
11637 001 F2F M------ 06:00-08:50 PM 01/22/18-05/18/18 HCA 150 Berger S 17 of 24
11640 002 F2F --W---- 08:00-10:50 AM 01/17/18-05/18/18 HCA 145 Prater A 9 of 24

HMGT 281 - Culinary Arts Practicum I

A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation.

Credit Hours: 2

Associated Costs: $100 to 300

Prerequisite: Acceptance into the American Culinary Federation Chef Apprenticeship training program and hospitality management department approval

 
CRN Days Time Date Location Instructor Seats Open
11642 500 INT ------- - 01/16/18-05/18/18 Marcellus J 52 of 55
Fee: $300.00

HMGT 282 - Culinary Arts Practicum II

A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum I.

Credit Hours: 2

Prerequisite: HMGT 281

 
CRN Days Time Date Location Instructor Seats Open
11645 501 INT ------- - 01/16/18-05/18/18 Marcellus J 13 of 40

HMGT 285 - Culinary Arts Practicum III

A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum II.

Credit Hours: 2

Prerequisite: HMGT 282

 
CRN Days Time Date Location Instructor Seats Open
11648 502 INT ------- - 01/16/18-05/18/18 Marcellus J 35 of 40

HMGT 286 - Culinary Arts Practicum IV

A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum III.

Credit Hours: 2

Prerequisite: HMGT 285

 
CRN Days Time Date Location Instructor Seats Open
11651 503 INT ------- - 01/16/18-05/18/18 Marcellus J 29 of 40

HMGT 287 - Culinary Arts Practicum V

A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum IV.

Credit Hours: 2

Prerequisite: HMGT 286

 
CRN Days Time Date Location Instructor Seats Open
11653 504 INT ------- - 01/16/18-05/18/18 Marcellus J 35 of 40

HMGT 288 - Culinary Arts Practicum VI

A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation. This course is a continuation of Culinary Arts Practicum V.

Credit Hours: 2

Prerequisites: HMGT 287 and hospitality management department approval

 
CRN Days Time Date Location Instructor Seats Open
11657 505 INT ------- - 01/16/18-05/18/18 Marcellus J 22 of 40

HMGT 292 - Special Topics:

This course periodically offers specialized or advanced discipline-specific content related to diverse areas of culinary arts, not usually taught in the curriculum, to interested and qualified students within the program.

Credit Hours: 3

Prerequisite: Department approval

 
CRN Days Time Date Location Instructor Seats Open
11659 001 F2F ---R--- 06:00-09:30 PM 01/18/18-05/18/18 HCA 148 Prater A 15 of 20
Clinic Courses (CLI) provide practical application and are offered on or off campus. Instructors supervise/direct student in a simulated or on-site setting.
Face-to-Face Courses (F2F) take place in a classroom. Based on JCCC's Statement of General Education. Students in all classes, including face-to-face classes, are expected to use technology appropriate to the course content and as needed to access web-based course materials. Face-to-face classes typically require access to computer equipment (either at home or in college labs provided for student use) and computing skills utilizing standard office, business and web browsing applications.
Hybrid Courses (HYB) combine face-to-face classroom instruction and the convenience of online web-based learning, resulting in a reduction of the amount of time spent in the face-to-face classroom and a significant increase of time spent studying online materials. Students registered in hybrid courses must attend class meetings as listed in the JCCC Schedule of Classes.
Internships (INT) provide experience to students for on-the-job training with cooperating businesses, agencies, and organizations. The number of hours for each internship varies.
Lab Courses (LAB) are face-to-face classes where students perform tasks as directed by faculty. Faculty members monitor the activity and provide individual and/or group instruction/assistance
Media Courses (MED) deliver all or a portion of instruction through either cable broadcast or pre-recorded video lessons. The videos are available in DVD format from the Billington Library.
Online Courses (ONLNE) use the Internet and a Learning Management System (D2L) to deliver course materials and to facilitate student-instructor, student-content, and student to student interaction. To participate in online courses, the student should have a good understanding of computer hardware and software applications and the Internet.
Continuing Education Online Courses (CEONL) and materials are delivered via the Internet. To participate in online courses, the student should have a good understanding of computer applications and Internet navigation. For more information about this course and other online learning options visit CE Online.
Private (PLV) lessons for credit are available from beginning to advanced in voice, piano, guitar, brass, woodwind and percussion. Lessons are scheduled by arrangement with private music instructors.
Self-Paced Courses (SEL) and Self-Paced Online (SPO) are offered on a schedule of study that allows students more flexible scheduling options. Course interaction is based upon a contract between student - instructor and in some cases can take up to one calendar year to complete. Some courses may use online delivery to facilitate the learning experience.
Self-Paced Courses (SEL) and Self-Paced Online (SPO) are offered on a schedule of study that allows students more flexible scheduling options. Course interaction is based upon a contract between student - instructor and in some cases can take up to one calendar year to complete. Some courses may use online delivery to facilitate the learning experience.
Travel Courses (TRV) may require in-class activities as well as traveling to a destination. Students will be responsible for the cost of the travel as well as the course costs.
Seats Open is an approximation of the number of seats available and may not represent the actual number of seats open at the time of registration.
This course is approved by the Kansas Board of Regents for guaranteed transfer among all Kansas public postsecondary institutions. Additional courses may also be eligible for transfer. Please visit the JCCC Registrar to learn more.