COURSE OFFERINGS
MARINE TECHNOLOGY
MT 03300 -- VESSEL TECHNOLOGY I (3 crs. 5 hrs.)
Seamanship theory and fundamentals of vessel operations including vessel handling, piloting, major phases of applied engineering technology, operating rigging and deck machinery. Extensive on-board training for operations in tight quarters and open sea. Consideration of Coast Guard procedures, towing, vessel stability and meteorology. Open only to Maritime Technology Majors.
MT
03400 -- VESSEL TECHNOLOGY II (3 crs. 5 hrs.)
Practical experience aboard vessels engaged in tug and Towing, tankers, high speed passenger ferries, Dinner Boats and Private Yachts. Day cruises aboard College vessels, introduction to maritime industry opportunities.
Prerequisites: MT33
MT 04300 -- MARINA OPERATIONS (3 crs. 3 hrs.)
Basic skills required to operate a full service marina or boat yard, includes: dock and storage facilities; parts and service department; boat engine sales; ship’s store; business and marketing. Consideration of marina products in relation to operations and clientele.
MT
04600 --Coastal Piloting and Seamanship (4 crs , 6 hrs.)
Introduction to nautical chart work, coastal piloting and the principles of general seamanship. Marine compass, nautical charts, piloting, tides and currents, position determination, navigational aids and electronic navigation are covered. Also included are the seamanship principles of life saving, fire fighting, the Rules of the Road and marlinespike seamanship.
MT 05000 – INTRODUCTION TO OUTBOARD MOTORS, (2crs. 3hrs.)
The principles of the internal combustion gasoline engine are covered. Included are the topics of construction, testing and maintenance of these engines as well as the methods of converting the generated energy into vessel propulsion. Propulsion topics primarily focus on outboards and out-drives.
MT 05100 – INTRODUCTION TO DIESEL ENGINES (2 crs. 3hrs)
The principles of the diesel engine operation, construction, testing and maintenance are covered. Troubleshooting and the emergency repairs of these engines well as the difference between two cycle and four cycle are reviewed.
MT 05200 – WELDING (2crs. 3hrs)
This course covers the basic skills required for maintaining and repairing steel and aluminum vessels; also included is the fabrication of stainless steel items. Emphasis is placed on welding safety and making emergency repairs. Class work consists of one hour of lecture and two hours of laboratory each week.
MT 05300 – FIBERGLASS, REGRIGERTION AND HYDRAULIC REPAIRS (2crs. 3hrs)
This course covers the basic skills required for maintaining and repairing fiberglass hulls. The basic principles of hydraulics and refrigeration systems and common ship board system designs are presented. Installation, application, operation, maintenance and troubleshooting of vessel hydraulic and refrigeration systems are covered.
MT 05400 – LOW VOLTAGE ELECTRICAL SYSTEMS (2crs. 3hrs)
This course is designed to give the student the background necessary to be able to read and implement the directions common in most marine electronics manuals. The course focuses on series and parallel circuits, low voltage AC and DC systems, hull wiring, and the installation of common marine electronics, including: echo-sounders chart plotters, RADAR, loran, GPS, VHF, and SSB radios.
MT 05500 – MARINE ELECTRONICS, (2crs. 3hrs)
This course is designed to give the student the background necessary to be able to read and implement the directions common in most marine electronics users’ manuals as well as develop the skills necessary to properly operate representative models of the more common forms of marine electronics. Through lecture and lab work in the college’s ship bridge simulator, the student will develop skills in radio telephones, RADAR, SONAR, GPS, and electronic chart plotters as well as LORAN-C. Utilizing the ship simulator, students will learn proper radio protocol and procedures and how to send a distress signal.
Tourism & Hospitality
+ TAH
1 -- INTRODUCTION
to TRAVEL and TOURISM (3 crs. 3 hrs.)
Overview of the many and varied organizations and agencies that make up the
travel and tourism industry, their roles and interrelationships. Topics include
transportation, lodgings, restaurants, wholesale and retail operations, attractions,
government owned parks and facilities, trade organizations, and governmental
agencies.
Corequisite: TAH 2
TAH
3 -- TOUR OPERATIONS and WHOLESALING (3 crs. 3 hrs.)
Transportation and Wholesaling are major components of the travel and tourism
industry. The Transportation area includes regulation and deregulation, fare
structure, charters, administration, marketing. Wholesaling area includes services,
tour packaging, legal aspects.
TAH
11 -- AIRLINE TICKETING (3 crs. 3 hrs.)
Skills and knowledge to properly prepare and process a variety of domestic and
international flight coupons and other appropriate documentation for passenger
travel. Fare construction, use of professional reference guides and tax computation
of airline tickets.
TAH
12 -- TRAVEL AGENCY OPERATIONS (3 crs. 3 hrs.)
The role of governmental and quasi-governmental bodies as they affect the operation
and financial status of travel retailers and wholesalers. Introduced to the
use of computer systems, students become familiar with governmental regulations
and financial sales reports.
Prerequisite:TAH 1 , TAH 2
TAH
14 -- COMPUTER RESERVATIONS SYSTEMS (3 crs. 4 hrs.)
Continuous hands-on experience to access the computer to book for airlines,
hotels, rental cars, trains and cruises. Intensive study of the TWA PARS computer
reservations system.
Prerequisite:TAH 1 , TAH 2
TAH
15 -- SPECIALTY TRAVEL MARKETS (3 crs. 3 hrs.)
Presents various specialty, niche travel markets to the student. These markets
include: cruises, Adventure Tourism, heritage Tourism, Spa and Fitness Tourism,
Special interest Sports Tourism, Gaming and Casino operations.
Prerequisites: TAH 1,2
TAH
18 -- CASE STUDIES IN TOURISM AND HOSPITALITY (3 crs. 3 hrs.)
The case method is used to examine the various components of the tourism and
hospitality industry. Each case contains details of actual operations that can
be viewed from various perspectives in reaching solutions. Relevant technology
and analytical tools are utilized throughout the course.
Prerequisites: TAH 1,2
TAH 01900
-- The Business of Tourism & Hospitality 3 crs., 3 hrs.
Survey of critical business competencies and applied technology strategies to
manage, market, create and promote tourism and hospitality products and services.
Relevant reports and documents are prepared by students through simulated activities.
Entrepreneurial activities are placed in a Tourism and Hospitality context.
Prerequisites: TAH 00100, TAH 00200
TAH
02200 --Front Office Operations 3 crs., 3 hrs.
Survey of front office operations within a hotel including front desk, reservations,
customer service, night audit, marketing and human resources. Students master
and apply critical skills and competencies for careers in the Hospitality industry.
Prerequisites: TAH 00100, TAH 00200
.TAH
21 -- THE HOSPITALITY INDUSTRY (3 crs. 3 hrs.)
Operation and management of hospitality enterprises with emphasis on application
of management principles and financial operations in hotels, motels, restaurants,
and resorts.
Prerequisite: TAH 2
TAH
31 -- TRANSPORTATION (3 crs. 3 hrs.)
Regulatory environment, pricing structure, marketing and sales considerations
as they interact with economic and social factors in both passenger and cargo
transportation. All modes of surface and air transportation.
Prerequisite: TAH 2
TAH
41 -- INTRODUCTION to MEETING PLANNING (3 crs. 3 hrs.)
The basic essentials and elements of meeting planning plus an introduction to
the opportunities and responsibilities in this growing field.
Prerequisites: TAH 1,2
TAH
42 -- EVENT PLANNING and OPERATIONS (3 crs. 3 hrs.)
To effectively manage the increasingly complex area of hotel and association
meeting and event planning and operations, students learn to understand and
deal with fiscal constraints and acquire necessary skills and knowledge to successfully
interact with the various players involved.
Prerequisite: TAH 41
TAH
43 -- Event
Catering Management
(3 crs. 3 hrs.)
Introduction to the basic skills and competencies required for catering, food
and beverage operations, and the opportunities and responsibilities of this
sector of the hospitality and tourism industry.
Prerequisites: TAH 1,2
TAH
44 -- TRADE SHOW, CONVENTION and EXPOSITION OPERATIONS (3 crs. 3 hrs.)
Introduction to the convention, trade show, and exposition industry, and the
relationship between these components and the tourism, meeting and hospitality
sectors. Professional development and opportunities are included.
Prerequisites: TAH 1,2
(TAH
45) -- TRADE SHOWS and EVENTS (3 crs. 3 hrs)
A comprehensive introduction to the event convention and trade show and exposition
industry. The relationships between these components and the travel, tourism,
food service and meeting planning sectors are examined. Relevant technology
is utilized to demonstrate critical competencies.
Prerequisites: TAH 1,2
TAH
51 -- INTERPRETIVE GUIDING (3 crs. 3 hrs.)
Basic components of Tour Guiding including duties and responsibilities of a
tour guide and how to handle tour groups in various settings. New York City
will be the reference point for sight and attraction guiding. Requirements for
the New York City Tour Guide license.
Prerequisites: TAH 1,2
TAH
52 -- INTERNET APPLICATIONS IN TOURISM AND HOSPITALITY (3crs. 3hrs.)
This course will prepare students to understand the basic essentials of Ecotourism,
Diversity in Tourism and tourism research. These are new and significant emerging
competencies that are required for developmental opportunities in the tourism
and hospitality industry.
Prerequisite:
TAH 1
TAH
53 -- GEOGRAPHIC HIGHLIGHTS (3crs. 3hrs.)
The financial, sociocultural, physical resource and environmental consequences
of tourism developmental decisions. The application of this information in the
competition for market share.
Prerequisites: TAH 1,2
TAH
54 -- COMPARATIVE HOSPITALITY VENUES (3 crs. 3 hrs.)
Meeting planning, Event management, Trade Show Development and administration
and catering support as elements critical to the growth and economic development
of the hospitality industry. This course will help prepare students to recognize
and manage these factors in today's global marketplace.
Prerequisites: TAH 1,2
TAH
61 -- INTRODUCTION to LOGISTICS and TRANSPORTATION (3 crs. 3 hrs.) TAH
62 -- COMPUTER CONCEPTS in TRANSPORTATION (3 crs. 3 hrs.) TAH
63 -- DESTINATION LOGISTICS (3 crs. 3 hrs.)
An overview of the field of logistics and transportation in light of today's
global market realities. Includes a thorough analysis of the U.S. and international
transportation systems, physical distribution operations, and import/export
documentation as well as the principles involved in the movement of goods worldwide.
Prerequisites: TAH 1,2
Will prepare students to understand and implement the requisite computer applications
related to the documentation, informational processing, inventory control, and
tracking and tracing required by the global cargo transportation system.
Prerequisite: Department permission
Will examine the legal and fiscal concerns in the movement of freight across
and within national boundaries. System approaches to tracking and delivering
goods will also be assessed, as well as processes and strategies involved in
designing a transportation flow chart.
Prerequisite: TAH 61
TAH
64 -- TRANSPORTATION SIMULATION PRACTICUM (3 crs. 3 hrs.) TAH
71 -- INTRODUCTION TO PROFESSIONAL FOOD SERVICE (3 crs. 3 hrs.) TAH
72 -- Restaurant
and Food Service Operations
(3 crs. 3 hrs.)
Utilizes a computer strategic management simulation to provide students with
the experience of making and implementing critical management decisions in the
operation of a transportation company. Students strategize, work in teams, implement
decisions, and are accountable for the results of their decisions. This course
provides cognitive and operational skills required in a professional transportation
environment.
Prerequisite: TAH 14
TAH 65 -- AIPORT AND AVIATION MANAGEMENT (3 crs.
3 hrs.)
This course will impart to students a broad understanding of the air transportation
industry and an appreciation of the major management functions within an airline
and airport. The characteristics, scope and economic significance of airports
and air transportation are explored in detail.
Prerequisites: TAH 1,2
An introduction to the various components of the professional food service industry.
Subjects will include the history, scope, classification, trends and the role
of the customer.
Prerequisites: TAH 1,2
An introduction to restaurant concepts and operations for students who want
to open their own restaurant, or manage a restaurant or catering establishment.
The course is a blueprint for how to proceed from the conceptual development
stage through the marketing, operations and management of a restaurant or catering
facility.
Prerequisites: TAH 1,2
TAH
73 -- THE GEOGRAPHY AND MARKETING OF FOOD AND WINE (3 crs. 3 hrs.)
Will introduce students to the relationship between areas of food and wine production,
culture, preparation and consumption. The role of food and wine as a component
of the tourism and hospitality industry will be explored.
Prerequisites: TAH 1,2
TAH
74 -- MENU MANAGEMENT and PROFESSIONAL TABLE and WAIT SERVICE (3 crs. 3
hrs.) TAH
81 -- INDEPENDENT STUDY (3 crs. 3 hrs.) TAH
82 -- (1-3 crs. 1-3 hrs.) TAH
90 -- THE VIRTUAL ENTERPRISE (3 crs. 3 hrs.)
The role and importance of proper wait service to the tourism and hospitality
industry. Case studies, cost, and control factors in the construction and management
of a function menu will be covered. New trends and developments will be explored
as they relate to catering, trade shows and professional meetings.
Prerequisites: TAH 1,2
Independent study of tourism and hospitality is developed individually between
student and faculty member and must be approved by the Department.
This course is of a topical nature and is designed to meet the immediate needs
and interests of various student populations. It is offered for a maximum of
two semesters.
Introduction to business operations of tourism, hospitality, aviation, international
transportation, and the food service industries through the development operation
of a simulated business environment. Utilizing technology, students trade products
and services, and form decision-making teams that conceive, organize and operate
business transactions.
Prerequisites: TAH 1, TAH 2 , TAH
18, TAH 52 or Department Permission
TAH
91 -- PROFESSIONAL PORTFOLIO (1 cr. 1 hr.) TAH
92 -- FIELD EXPERIENCE in TRAVEL and TOURISM (3 crs. 9 hrs.) + Basic Course
A.A.S
DEGREE
Will direct students in the preparation and assembly of a professional portfolio
consisting of a career development package; research write-up and work samples.
The portfolio will serve as a professional vitae for students in their internship
fieldwork placement. A supervised practical experience evaluation completes
the professional portfolio.
Prerequisites: TAH 1, TAH 2 , TAH
18, TAH 52 or Department Permission
(8 hrs. in field plus 1 hr. on-campus seminar)
To integrate theory and practice by applying acquired skills in an actual work
environment, eight hours per week of supervised field experience in Travel and
Hospitality plus one hour a week on campus, of seminar discussion of relevant
topic.
Prerequisites: TAH 1, TAH 2 , TAH
18, TAH 52 or Department Permission
TRAVEL and TOURISM
Requirements