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Curriculum Committee Meeting Minutes
December 16, 2014
Committee Members: Brenda Armentrout, Kimberley Balcos, Lorraine Brodziak, Debbie
Brooks, Amy Bruining, Mick Campbell, Ken Collins, Mark Coltrain, Kelly Demarte, Leonard
Edge, Karen Flaherty, Matt Geis, Fred Gore, Steve Gore, Martha Ingle, Mary-Margaret Kantor,
William Kennedy, Pat McDaniel, Steppen Murphy, Sandy Newnan, Barbara Neequaye, Arlene
Parrish, Keith Powell, Mike Putts, Cathey Ross, Shannon Utley, Kathryn Wells, Pat West, Leesa
Whicker, Linda White
Curriculum Requests Reviewed and Approved:
New Degrees:
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Global Logistics and Distribution Management Degree (A25610)
Program of Study Revisions:
Associate of Science (a10400)
Nondestructive Examination Technology (A50350).
Interior Design (A30220)
Diplomas:
Diplomas Eliminate:
o Interior Design Diploma in Residential Decoration (D30220D1)
Diplomas New:
o Interior Design Diploma in Interior Residential Decoration & Home Staging
(D30220D2)
Certificates:
Certificates Revisions:
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Interior Design Certificate Specialization in Introduction to Interior Design (C30220-C1),
this is also a CCP Pathway
Certificates New:
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Criminal Justice Specialization in Homeland Security Certificate (C55180-10)
Criminal Justice Specialization in Crime Causation (C55180-11)
New Certificate: Non-Destructive Examination Technology with a Specialization in
Advanced Visual Testing (C50350-C10)
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Course Revisions / additions:
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New CCL course, NDE 242, Advanced Visual Testing (VT)
Revisions to CCL course NDE 131, Rad Safety & Prin of RT
Revisions to CCL course NDE 252, Eddy Current Testing (ET)
Revisions to CCL course NDE 222, Advanced UT
Pre and Co-Requisite Revisions:
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CUL 110, Sanitation and Safety
CUL 111, Success in Hospitality Studies
CUL 112, Nutrition for Foodservice
CUL 135, Food and Beverage Service
CUL 140, Culinary Skills I
CUL 150, Food Science
CUL 160, Baking I
CUL 170, Garde Manger I
CUL 245, Contemporary Cuisines
CUL 245A, Contemporary Cuisines Lab
CUL 260, Baking II
CUL 260A, Baking II Lab
CUL 270, Garde Manger II
CUL 270A, Garde Manger II Lab
CUL 285, Competition Fundamentals
HRM 220, Cost Control-Food and Beverage