Legend:

Prerequisite (PR): Courses that must be passed before enrollment in the course in question.
Corequisite (CR): Courses that must be taken concurrently with the course in question.
S-C&TC: Shared course, coordinated by Pierpont Community & Technical College.
S-FSU: Shared course, coordinated by Fairmont State University.
CH(s): Credit Hour(s)

Folklife/Folklore Studies
FOLK 2220 Museum Collections Management 3 CH(s)
FOLK 2230 Museum Exhibit Design and Preparation 3 CH(s)
FOLK 2240 Museum Interpretation 3 CH(s)
FOLK 2289 Guided Experience II 1-4 CH(s)
FOLK 2295 Folk Art/Craft Apprenticeship 0-4 CH(s)
FOLK 2299 Special Topics in Folklife Studies 0-4 CH(s)
FOLK 2995 Museum Internship 1-3 CH(s)
Food Service Management
FOSM 1100 ServSafe® 1 CH(s)
FOSM 1103 Fundamentals of Food Lab 1 CH(s)
FOSM 1110 Nutrition 3 CH(s)
FOSM 1119 Intro to the Food Service and Hospitality Industry 1 CH(s)
FOSM 1120 Nutrition in Childhood & Adolescence 3 CH(s)
FOSM 1121 Food Service Facilities & Equipment 1 CH(s)
FOSM 1122 Safety & Sanitation -ServSafe* 2 CH(s)
FOSM 1130 Basic Baking 1 CH(s)
FOSM 1131 Basic Baking Lab 2 CH(s)
FOSM 1140 Food Service Cost Analysis & Management 3 CH(s)
FOSM 1150 Sports Nutrition 3 CH(s)
FOSM 1155 Cafeteria Management in Schools 3 CH(s)
FOSM 1160 Local Market Agriculture 3 CH(s)
FOSM 1170 Dining Room Service 1 CH(s)
FOSM 1180 Professionalism 2 CH(s)
FOSM 1189 Guided Experience I 1-4 CH(s)
FOSM 1199 Special Topics in Food Service 0-4 CH(s)
FOSM 2120 Community Nutrition 3 CH(s)
FOSM 2130 Lifespan Nutrition 3 CH(s)
FOSM 2140 Medical Nutrition Therapy I 3 CH(s)
FOSM 2150 Medical Nutrition Therapy II 3 CH(s)
FOSM 2200 Introduction to Foods 3 CH(s)
FOSM 2201 Principles of Food Selection & Preparation 2 CH(s)
FOSM 2202 Principles of Quantity Food Production 2 CH(s)
FOSM 2203 Principles of Food Selection & Preparation Lab 2 CH(s)
FOSM 2204 Principles of Quantity Food Production Lab 2 CH(s)
FOSM 2209 Food Specialties-Garde Manger II 3 CH(s)
FOSM 2210 Culinary Competitions 1-4 CH(s)
FOSM 2220 Diet Therapy 3 CH(s)
FOSM 2224 Purchasing and Receiving 3 CH(s)
FOSM 2225 Resort & Hotel Management 3 CH(s)
FOSM 2227 Food & Beverage Merchandising 3 CH(s)
FOSM 2228 Food Service Organization & Management 3 CH(s)
FOSM 2229 Food Service Internship 6 CH(s)
FOSM 2230 Advanced Baking 1 CH(s)
FOSM 2231 Advanced Baking Laboratory 2 CH(s)
FOSM 2232 Pastry & Confections 1 CH(s)
FOSM 2233 Pastries & Confections Laboratory 2 CH(s)
FOSM 2240 Tortes and Specialty Cakes 1 CH(s)
FOSM 2241 Tortes and Specialty Cakes Laboratory 2 CH(s)
FOSM 2250 Applications in Community & Medical Nutrition 3 CH(s)
FOSM 2255 Management & Regulation in Child Nutrition Programs in Schools 3 CH(s)
FOSM 2260 Seminar in Dietary Management 1 CH(s)
FOSM 2289 Guided Experience II 1-4 CH(s)
FOSM 2299 Special Topics in Food Service 0-4 CH(s)
FOSM 2995 Food Service Practicum 2 CH(s)
French
FREN 1101 Elementary French I 3 CH(s)
FREN 1102 Elementary French II 3 CH(s)
FREN 2201 Intermediate French I 3 CH(s)
FREN 2202 Intermediate French II 3 CH(s)
Geography
GEOG 2210 Introduction to Geography 3 CH(s)
Geology
GEOL 1101 Physical Geology 4 CH(s)
GEOL 1102 Historical Geology 4 CH(s)
GEOL 1103 Introduction to Environmental Geology 4 CH(s)
Graphics Technology
GRAP 1100 Graphics Communications Processes 3 CH(s)
GRAP 1101 Fundamentals of Graphic Design 3 CH(s)
GRAP 1125 Multimedia Concepts 3 CH(s)
GRAP 1145 Vector & Raster Imaging 3 CH(s)
GRAP 1150 Computer Applications to Graphics 3 CH(s)
GRAP 1189 Guided Experience I VAR 1-4 CH(s)
GRAP 1199 Special Topics in Graphic Communications 0-4 CH(s)
GRAP 2230 Graphic Design I 3 CH(s)
GRAP 2235 Graphic Design II 3 CH(s)
GRAP 2240 Photography Concepts 3 CH(s)
GRAP 2255 Internet Animation 3 CH(s)
GRAP 2260 Emerging Technologies 3 CH(s)
GRAP 2261 Social Media Management 2 CH(s)
GRAP 2265 Estimating and Cost Analysis 3 CH(s)
GRAP 2280 Internet Publishing 3 CH(s)
GRAP 2285 Electronic Art 3 CH(s)
GRAP 2289 Guided Experience II VAR 1-4 CH(s)
GRAP 2290 Image Editing 3 CH(s)
GRAP 2299 Special Topics in Graphics Communications 0-4 CH(s)
GRAP 2995 Graphics Practicum 3 CH(s)
History
HIST 2211 World Civilizations I 3 CH(s)
HIST 2212 World Civilizations II 3 CH(s)
HIST 2213 World Civilizations III 3 CH(s)
Health Careers
HLCA 1100 Medical Terminology 3 CH(s)
HLCA 1101 Introduction to Health Careers Programs 1 CH(s)
HLCA 1102 Pathophysiology of Diseases 3 CH(s)
HLCA 1105 Phlebotomy Theory 1 CH(s)
HLCA 1110 Basic Clinical and Laboratory Skills 4 CH(s)
HLCA 1150 Electrocardiography Technology 3 CH(s)
HLCA 1151 Electrocardiograph Technology Lab 1 CH(s)
HLCA 1170 Human Anatomy and Physiology 3 CH(s)
HLCA 1171 Human Anatomy and Physiology Laboratory 1 CH(s)
HLCA 1189 Guided Experience I VAR 1-4 CH(s)
HLCA 1199 Special Topics in Health Careers 0-4 CH(s)
HLCA 1200 Health Assessment and Physical Examination 3 CH(s)
HLCA 2205 Phlebotomy Practicum 2 CH(s)
HLCA 2210 Bioethics 3 CH(s)
HLCA 2289 Guided Experience II VAR 1-4 CH(s)
Health Information Technology
HLCA 2200 Interpretation of Diagnostic Data 3 CH(s)

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