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6&2776’ /( &20081,7 &2//(*(1& 7 /2* 678’(17 1’%22.L E A R N . G ROW. AC H I E V E .7DEOH RI &RQWHQWVSCOTTSDALE COMMUNITY COLLEGE13-14ADDENDUM TO THEGENERAL CATALOG &STUDENT HANDBOOK
2SCOT SDALE COM UNITY COL EG2013-2014 CATALOG & STUDENT HANDBOOK ADDENDUMABOUT THEADDENDUMThe contents of this addendum supersede the content specified in the 2013-2014 catalogwhere noted. Contents of the 2013-2014 catalog not revised in this addendum remain ineffect. The unrevised content of the 2013-2014 catalog and the revised content of thisaddendum are valid for the 2013-2014 academic year.The Maricopa Community Collegesreserve the right to change, without notice,any materials, information, curriculum,requirements, and regulations published inthis catalog addendum.Published: January 1, 2014TABLE OF CONTENTSProgramsSummary of Modifications, Additions and Deletions. . . 3Management (CCL). 5Marketing (CCL). 5Culinary Arts (CCL). 5Culinary Arts (AAS). 6Commercial Bakery and Pastry Arts (CCL). . 7Culinary Arts Foundations (CCL). 7Nutrition for Fitness and Wellness (CCL). 7Personal Training Specialist (CCL). 7Exercise Science and Personal Training (AAS). 8Hospitality and Tourism/Golf Management (CCL). 9Hospitality and Tourism/Golf Management (AAS). 9Hospitality and Tourism/Hotel Management (CCL). 10Hospitality and Tourism/Hotel Management (AAS). 10Hospitality and Tourism/Restaurant Management (CCL). . . 11Hospitality and Tourism/Restaurant Management (AAS) . 11Hospitality and Tourism/Spa and Wellness Center Mgmt (CCL). 12Hospitality and Tourism/Spa and Wellness Center Mgmt (AAS). 13Hospitality and Tourism/Tourism Development and Mgmt (CCL). 14Hospitality and Tourism/Tourism Development and Mgmt (AAS). 14Music Business (CCL). 15Music Business (AAS). 15Recreation Management (CCL). . 16Recreation Management (AAS). . . 17Yoga Therapy (CCL). . 18Course DescriptionsSummary of Modifications, Additions and Deletions. . . 19AJS Administration of Justice Studies. . 20AIS American Indian Studies. 20ART Art. 20BIO Biology. 20CHM Chemistry. 20CIS Computer Information Systems. 20CRE Critical Reading. 21EDU Education. 21EXS Exercise Science. 21HRM Hotel and Restaurant Management. 22PHY Physics. . 22RDG Reading. . 22Scottsdale Community College is accredited by:The Higher Learning Commission (HLC) and is a member of the North Central Association.Phone: 312.263.0456 www.ncahlc.org
SCOTTSDALE COMMUNITY COLLEGE2013-2014 CATALOG & STUDENT HANDBOOK ADDENDUM3Program sPROGRAM MODIFICATIONS,ADDITIONS, AND DELETIONSSUMMARYThis section supplements the program information in the 2013-2014 GeneralCatalog, pages 92-148. The full text of new programs and modifications toexisting SCC programs follows this summary.NEW PROGRAMSCatalogPageProgram Title and Academic Plan CodeFirst EffectiveTerm100Management CCL (5729) Replaces Management CCL (5050)Spring 2014101Marketing CCL (5094) Replaces Marketing CCL (5116)Spring 2014114Commercial Bakery and Pastry Arts CCL (5788)Spring 2014114Culinary Arts Foundations CCL (5789)Spring 2014148Yoga Therapy CCL (5786)Spring 2014PROGRAM MODIFICATIONSCatalogPageProgram Title and Academic Plan CodeProgram Elements ModifiedFirst EffectiveTerm111Culinary Arts CCL (5363)Increase in lab fee from 475 to 525.Spring 2014112Culinary Arts AAS (3564)Increase in lab fee from 475 to 525.Spring 2014120Nutrition for Fitness and WellnessCCL (5302)Total Program Credits to: 22, ProgramDescription, Required Course Credits, RequiredCoursesSpring 2014120Personal Training Specialist CCL(5445)Program Notes, Required Courses, RestrictedElectivesSpring 2014121Strength and Personal TrainingAAS (3059)Program Title to: Exercise Science and PersonalTraining, Program Description, RequiredCourses, Restricted ElectivesSpring 2014123Hospitality and Tourism/GolfManagement CCL (5076)Program Prerequisite Credits, ProgramPrerequisites, Required Course Credits,Required Courses, Restricted Elective Credits,Restricted ElectivesSpring 2014Hospitality and Tourism/GolfManagement AAS (3557)Program Prerequisite Credits, ProgramPrerequisites, Required Course Credits,Required Courses, Restricted ElectiveCredits, Restricted Electives, Gen Ed OralCommunication Requirements, Gen EdMathematics RequirementsSpring 2014123( ) indicates course prerequisites/corequisites ( ) indicates any modulewww.scottsdalecc.edu
SCOTTSDALE COMMUNITY COLLEGE2013-2014 CATALOG & STUDENT HANDBOOK ADDENDUMProgram s4125Hospitality and Tourism/HotelManagement CCL (5086)Total Program Credits to: 39, ProgramPrerequisite Credits, Program Prerequisites,Required Course Credits, Required Courses,Restricted Elective Credits, Restricted ElectivesSpring 2014125Hospitality and Tourism/HotelManagement AAS (3086)Change in HRM265 course titleSpring 2014126Hospitality and Tourism/RestaurantManagement CCL (5560)Total Program Credits to: 39, ProgramPrerequisite Credits, Program Prerequisites,Required Course Credits, Required Courses,Restricted ElectivesSpring 2014126Hospitality and Tourism/RestaurantManagement AAS (3560)Change in HRM265 course titleSpring 2014127Hospitality and Tourism/Spa andWellness Center Management CCL(5524)Total Program Credits to: 39, ProgramPrerequisite Credits, Program Prerequisites,Required Course Credits, Required Courses,Restricted ElectivesSpring 2014128Hospitality and Tourism/Spa andWellness Center Management AAS(3079)Total Program Credits to: 61-66, RequiredCourse Credits, Required Courses, RestrictedElectives, Gen Ed Oral CommunicationRequirementsSpring 2014129Hospitality and Tourism/TourismDevelopment and ManagementCCL (5607)Total Program Credits to: 39, ProgramPrerequisite Credits, Program Prerequisites,Required Course Credits, Required CoursesSpring 2014129Hospitality and Tourism/TourismDevelopment and ManagementAAS (3101)Total Program Credits to: 61-66, ProgramDescription, Program Prerequisite Credits,Program Prerequisites, Required CourseCredits, Required Courses, Gen Ed TotalCredits, Gen Ed Core Credits, Gen Ed CriticalReading Credits, Gen Ed Mathematics Credits,Gen Ed Mathematics RequirementsSpring 2014136Music Business CCL (5258)Total Program Credits to: 26, Required Creditsand Courses, Restricted Elective Credits andCoursesSpring 2014136Music Business AAS (3017)Total Program Credits to: 60-63, RequiredCredits and Courses, Restricted Elective Creditsand Courses, Free Elective Courses andCredits, First-Year Composition AreaSpring 2014142Recreation Management CCL(5469)Removed REC160 from required course areadue to course being deleted from course bank.Spring 2013143Recreation Management AAS(3053)Removed REC160 from required course areadue to course being deleted from course bank.Spring 2013AAS Associate in Applied Science DegreeCCL Certificate of Completionwww.scottsdalecc.edu( ) indicates course prerequisites/corequisites ( ) indicates any module
SCOTTSDALE COMMUNITY COLLEGE2013-2014 CATALOG & STUDENT HANDBOOK ADDENDUMGBSBusiness/CIS DivisionAP 237A480.423.6253ManagementCertificate of Completion - CCL 572918 creditsDescription: The Certificate of Completion (CCL) in Managementprogram is designed to provide skills for management careers.Students completing this program are better equipped to applycompetencies needed for successful performance in managementoccupations such as manufacturing, wholesaling, retailing, and serviceindustries.Program Notes: Students must earn a grade of “C” or better in allcourses within the program.Admission Criteria: NoneProgram Prerequisites: NoneRequired Courses: 18 ccounting Principles I.3Computer Usage and Applications (3) ORSurvey of Computer Information Systems (3).3Introduction to Business.3Legal, Ethical, and Regulatory Issues in Business.3Management and Leadership I.3Human Relations in Business.3MarketingCertificate of Completion - CCL 509418 creditsDescription: The Certificate of Completion (CCL) in Marketingprogram meets students’ needs by providing skills necessary formarketing careers. The program is designed to develop competenciesessential for success in marketing. By completing this programstudents will be better equipped to apply competencies neededfor successful performance in a variety of marketing/managementoccupations including wholesaling, retailing, professional sales, andentrepreneurship.Program Notes:Students must earn a grade of “C” or better in all courses within theprogram.Admission Criteria: NoneProgram Prerequisites: NoneRequired Courses: 15 r Usage and Applications (3) ORSurvey of Computer Information Systems (3).3Introduction to Business.3Advertising Principles.3Principles of Salesmanship.3Principles of Marketing.3( ) indicates course prerequisites/corequisites ( ) indicates any moduleRestricted Electives: 3 creditsStudents should select from the following courses in consultation withDepartment Advisor.MGT251MKT101MKT110MKT268MKT280 Human Relations in Business.3Introduction to Public Relations.3Marketing and Social Networking.3Merchandising.3Marketing Internship (any suffixed course).1-3CULINARY ARTSHospitality, Tourism,and Culinary Arts DivisionProgram Director, Karen ChalmersProgram sBUSINESS5CULAP 253AP 254480.423.6578480.423.6241The Culinary Arts Program offers multiple certificate and AAScourses of study for students. Further information on all programsmay be obtained by calling the Culinary Arts office (480-423-6241),the division office (480-423-6578), or by visiting the website atwww.scottsdalecc.edu/culinary. The program is proud to beaccredited by the American Culinary Federation.Culinary Block ProgramThe Block Certificate Program accepts 36 students each semesterthrough an application and interview process. Interested studentsare encouraged to apply well in advance of their intended semesterof enrollment. A lab fee of 525.00 is required upon acceptance.Students must enroll concurrently in all courses in a block,regardless of previously completed coursework.Advanced Professional Culinary Arts CoursesAdvanced Professional Culinary Arts courses are designed to enhanceand refine the skills of current employees in the culinary industry, aswell as graduates from basic culinary certificate programs. Instructionis provided in intensive, hands-on formats, emphasizing specializedtechniques in each course area. NOTE: All classes in the advancedprogram require students to have a kitchen uniform consisting of achef’s coat, chef’s pants, kitchen apron and standard knives and tools.Culinary Fundamentals ProgramThis online program of study is designed for individuals who wish tolearn the fundamentals of culinary arts at home. These classes providefundamental skills in Bakery/Pastry, Hot Foods and Garde Manger.Culinary ArtsCertificate of Completion - CCL 536334 creditsDescription: The Culinary Arts program is designed to train studentswho wish to become professional chefs. It offers the option of aCertificate of Completion (CCL) or an Associate in Applied Science(AAS) degree in Culinary Arts. The program requires 35 hours perweek in direct class participation. Students must enroll concurrently inall courses in a block regardless of previously completed coursework.Students rotate through all areas of food preparation at lunch and alsoat dinner. A casual lunch dining room is operated in the first semesterand a formal dining room is operated in the evening by the secondwww.scottsdalecc.edu
SCOTTSDALE COMMUNITY COLLEGE2013-2014 CATALOG & STUDENT HANDBOOK ADDENDUMProgram s6semester students, providing practical work experience to enhance thelab experience.Placement into 100-level English, reading and math classes on theASSET test or completion of equivalent coursework.Program Notes: Students must earn a grade of “C” or better inall courses within the program. Students must enroll concurrentlyin all courses in a block, regardless of previously completedcoursework.Program Prerequisites: NoneAdmission Criteria:Formal application and admission to the program is required.A special fee of 525.00 is required each semester in addition to theregular tuition fees.Placement into 100-level English, reading and math classes on theASSET test or completion of equivalent coursework.Program Prerequisites: NoneRequired Courses: 34 creditsBlock 1 CUL115CUL120CUL130CUL140CUL150CUL160CUL170Food Service Sanitation, Safety and Stewarding.2Food Costing, Purchasing and Inventory Control.2Hot Foods I.3Culinary Principles and Kitchen Management I.3Garde Manger I.2Bakery and Pastry Production I.3Dining Room Operations I.2 CUL210CUL220CUL230CUL240CUL250CUL260CUL270Menu Planning and Facilities Design.2Food Service Nutrition.2Hot Foods II.3Culinary Principles and Kitchen Management II.3Garde Manger II.2Bakery and Pastry Production II.2Dining Room Operations II.3 Block 2Culinary ArtsAssociate in Applied Science - AAS 356462-67 creditsDescription: The Associate in Applied Science (AAS) in the CulinaryArts program is designed to train students who wish to becomeprofessional chefs. The program requires 35 hours per week in directclass participation. Students must enroll concurrently in all coursesin a block regardless of previously completed coursework. Studentsrotate through all areas of food preparation at lunch and also atdinner. A casual lunch dining room is operated in the first semesterand a formal dining room is operated in the evening by the secondsemester students, providing practical work experience to enhancethe lab experience. The option of a Certificate of Completion (CCL) inCulinary Arts is also available.Program Notes: Students must earn a grade of “C” or better in allcourses within the program. Students must enroll concurrently in allcourses in a block, regardless of previously completed coursework.Required Courses: 34 creditsBlock 1 CUL115CUL120CUL130CUL140CUL150CUL160CUL170Food Service Sanitation, Safety and Stewarding.2Food Costing, Purchasing and Inventory Control.2Hot Foods I.3Culinary Principles and Kitchen Management I.3Garde Manger I.2Bakery and Pastry Production I.3Dining Room Operations I.2 CUL210CUL220CUL230CUL240CUL250CUL260CUL270Menu Planning and Facilities Design.2Food Service Nutrition.2Hot Foods II.3Culinary Principles and Kitchen Management II.3Garde Manger II.2Bakery and Pastry Production II.2Dining Room Operations II.3 Block 2Restricted Electives: 6 creditsCUL FRE HRM MGT SPA Any CUL Culinary Arts course(s) except coursesused to satisfy Required Courses.1-6Any FRE French courses.1-4Any HRM Hotel Restaurant Management courses.1-6Any MGT Management courses.1-6Any SPA Spanish courses.1-4General Education Requirements: 22-27 creditsCORE: 12-17 creditsFirst-Year Composition ENG101First-Year Composition (3) OR ENG107First-Year Composition for ESL (3) AND ENG102First-Year Composition (3) OR ENG108First-Year Composition for ESL (3).6Oral CommunicationAny approved general education course in Oral Communication area.3Critical Reading CRE101College Critical Reading (3) ORequivalent as indicated by assessment.0-3Mathematics Any approved general education course in Mathematics area.3-5DISTRIBUTION: 10 creditsHumanities and Fine ArtsAny approved general education course in Humanities/Fine Arts area.3Social and Behavioral SciencesAny approved general education course in Social/Behavioral Sciences area.3Natural SciencesAny approved general education course in Natural Sciences area.4Admission Criteria:Formal application and admission to the program is required.A special fee of 525.00 is required each semester in addition to theregular tuition fees.www.scottsdalecc.edu( ) indicates course prerequisites/corequisites ( ) indicates any module
SCOTTSDALE COMMUNITY COLLEGE2013-2014 CATALOG & STUDENT HANDBOOK ADDENDUMCertificate of Completion - CCL 578818 creditsDescription: The Certificate of Completion (CCL) in CommercialBakery and Pastry Arts program is designed to teach baking andpastry techniques and fundamentals associated with that area ofthe culinary industry. Emphasis is on skills required for positions incommercial operations. Instruction includes principles for preparation,storage and serving bakery products, study of ingredients, preparationof classical and artisan breads, rich yeast doughs and ediblecenterpieces; decorative showpieces and special occasion cakes;basic business operation of a retail bakery.Program Notes: Students must earn a grade of “C” or better in allcourses within the program.Admission Criteria:Formal application and admission to the program is required.Program Prerequisites: NoneRequired Courses: 18 creditsCUL113CUL119CUL127 CUL137 CUL215 CUL219Commercial Baking Techniques.3Baking Theory and Retail Operations.3Commercial Baking: Classical Desserts.3Specialty Breads and Breakfast Pastry.3Advanced Pastry Arts.3Professional Pastry Techniques.3Culinary Arts FoundationsCertificate of Completion - CCL 578918 creditsDescription: The Certificate of Completion (CCL) in Culinary ArtsFoundations degree is designed to teach basic cooking techniquesand fundamentals associated with the culinary industry. The emphasisis on development of skills required for positions in commercialoperations. Instruction includes principles for preparation, storage andserving stocks, sauces, soups, and dairy products; study of productsand production for cuisines from international cultures; preparation ofboth hot and cold foods suitable for commercial production; principlesand techniques to perform supervisory roles in the food serviceindustry.Program Notes: Students must earn a grade of “C” or better in allcourses within the program.Admission Criteria:Formal application and admission to the program is required.Program Prerequisites: NoneRequired Courses: 18 creditsCUL105CUL107 CUL201 CUL203 CUL211BBCUL225Principles and Skills for Professional Cooking.3Principles and Techniques of Garde Manger.3International Cuisine.3American Regional Cuisine.3Professional Cooking Practicum.3(CUL211BA, corequisite of CUL211BB, will be waivedby the Instructor or Program Director.)Supervisory Functions in Food Service.3( ) indicates course prerequisites/corequisites ( ) indicates any moduleFITNESS/NUTRITIONHPERD DivisionProgram Contact, Amy GoffEXS, FON, HES, WEDPE 155PE 148480.423.6606480.423.6685Nutrition for Fitness and WellnessProgram sCommercial Bakery and Pastry Arts7Certificate of Completion - CCL 5302 (Shared)22 creditsDescription: The Certificate of Completion (CCL) in Nutrition forFitness and Wellness program is designed to provide personal trainerswith a foundational nutrition background, in non-clinical settings.Students acquire the knowledge and skills to work in a generalcommunity setting, with a focus on improving well-being and healthylifestyles.Program Notes: Students must earn a grade of “C” or better in allcourses within the program.Admission Criteria: NoneProgram Prerequisites: NoneRequired Courses: 22 creditsEXS101EXS125EXS130FON100FON FON247FON125 FON210FON230 FON247Intro. Exercise Science, Kinesiology and Physical Educ.3Introduction to Exercise Physiology.3Strength Fitness: Physiological Principles/Trng Techniques.3Introductory Nutrition (3) ORAny equivalent FON Food and Nutrition course (3).3Weight Management Theory.3Introduction to Professions in Nutrition and Dietetics.1Sports Nutrition and Supplements for Physical Activity.3Nutrition for Special Populations.3Weight Management Theory.3Personal Training SpecialistCertificate of Completion - CCL 5445 (Shared)30-37 creditsDescription: The Certificate of Completion (CCL) in PersonalTraining Specialist program is designed to help prepare studentsfor employment in the fitness industry as a Personal Trainer. Thiscurriculum provides students with a fundamental knowledge ofhuman physiology and anatomy, introduction into career options inthe field of Exercise Science, Kinesiology and Physical Education/Coaching, emergency response readiness, health appraisals andassessments; application of exercise fitness principles and strengthand cardiorespiratory training techniques; a fundamental knowledgeof nutrition, exercise physiology, and biomechanics; skills in exercisetesting and fitness measures as well as writing exercise prescriptionsand program designs for diverse populations.Program Notes: Students must earn a grade of “C” or better in allcourses within the program.Admission Criteria: NoneProgram Prerequisites: Nonewww.scottsdalecc.edu
SCOTTSDALE COMMUNITY COLLEGE2013-2014 CATALOG & STUDENT HANDBOOK ADDENDUMProgram s8Required Courses: 26-31 creditsBIO160 BIO156 BIO181Introduction to Human Anatomy and Physiology (4) ORIntroductory Biology for Allied Health (4) ORGeneral Biology (Majors) I (4).4EXS101EXS112EXS125EXS130EXS132EXS145Intro. Exercise Science, Kinesiology and Physical Educ.3Professional Applications of Fitness Principles.3Introduction to Exercise Physiology.3Strength Fitness: Physiological Principles/Trng Techniques.3Cardio. Fitness: Physiological Principles/Trng Techniques.3Guidelines for Exercise Testing and Prescription.3FON100FON105FON241Introductory Nutrition (3) ORNutrition Principles for Fitness Professionals (3) ORPrinciples of Human Nutrition (3).3HES154First Aid/Cardiopulmonary Resuscitation (3) ORProof of First Aid and CPR Certification.0-3 EXS239 EXS239AA EXS239ABPractical Applications of Personal Trng Internship (3) ORPractical Applications of Personal Trng Internship (1) ORPractical Applications of Personal Trng Internship (2).1-3Restricted Electives: 4-6 creditsChoose a total of 4-6 credits from EXS, FON, HES, SPM, and/or WED coursesexcept courses used to satisfy Required Courses area.EXS FON HES SPM WED Any EXS Exercise Science coursesAny FON Food and Nutrition coursesAny HES Health Science coursesAny SPM Sports Management coursesAny WED Wellness Education coursesRequired Courses: 36-39 XS216EXS218Intro. Exercise Science, Kinesiology, and Physical Educ.3Professional Applications of Fitness Principles.3Introduction to Exercise Physiology.3Strength Fitness-Physiological Principles/Trng Techniques.3Cardio. Fitness: Physiological Principles/Trng Techniques.3Guidelines for Exercise Testing and Prescription.3Instructional Comp.: Flexibility/Mind-Body Exercises.2Instructional Comp.: Muscular Strength/Conditioning.2Instructional Comp.: Cardio. Exercises/Activities.2 EXS239 EXS239AA EXS239ABPractical Applications of Personal Trng Internship (3) ORPractical Applications of Personal Trng Internship (1) ANDPractical Applications of Personal Trng Internship (2).3FON100FON105FON241Introductory Nutrition (3) ORNutrition Principles for Fitness Professionals (3) ORPrinciples of Human Nutrition (3).3 FON210 FON247Sports Nutrition/Supplements for Physical Activity.3Weight Management Theory.3HES154First Aid/Cardiopulmonary Resuscitation (3) ORBLS Health Care Provider and First Aid Certification.0-3Restricted Electives: 6 creditsChoose a total of six (6) credits from EXS, FON, HES, SPM, and/or WEDcourses courses except courses used to satisfy Required Courses area.EXS FON HES SPM WED Exercise Science and Personal TrainingAssociate in Applied Science - AAS 3059 (Shared)64-72 creditsDescription: The Associate in Applied Science (AAS) in ExerciseScience and Personal Training program is designed to preparestudents with the knowledge and experience required to be eligiblefor the American College of Sports Medicine (ACSM) Health andFitness Specialist Certification, ACSM personal trainer certification,the National Strength and Conditioning Association (NSCA) personaltrainer certification, the National Academy of Sports Medicine (NASM)personal trainer certification and the American Council on Exercise(ACE) personal trainer certification. The curriculum is designed tostrengthen students’ educational background in fitness and nutritionpotentially increasing their marketability in these fields. This degreemay also meet the needs of individuals with existing degrees in suchfields as Exercise Physiology, Nutrition, Athletic Training and otherhealth related disciplines. Registered dietitians, clinical exercisephysiologists, personal trainers, exercise specialists, strength andconditioning specialists, coaches, athletes and others interested inacquiring knowledge in exercise, nutrition and health may also findthis program appropriate.Program Notes: Students must earn a grade of “C” or better in allcourses within the program.Admission Criteria: NoneProgram Prerequisites: Nonewww.scottsdalecc.eduAny EXS Exercise Science coursesAny FON Food an
CULINARY ARTS CUL. Hospitality, Tourism, and Culinary Arts Division AP 253 480.423.6578 Program Director, Karen Chalmers AP 254 480.423.6241. The Culinary Arts Program offers multiple certificate and AAS courses of study for students. Further information on all programs may be obtained by calling the Culinary Arts office (480-423-6241),
