8 courses with the subject CTS, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
CTS 115*** Info Sys Business Concepts 3 0 03
Course Offering Availability: Spring and at the discretion of the Dean The course introduces the role of IT in managing business processes and the need for business process and IT alignment. Emphasis is placed on industry need for understanding business challenges and developing/managing information systems to contribute to the decision making process based on these challenges. Upon completion, students should be able to demonstrate knowledge of the 'hybrid business manager' and the potential offered by new technology and systems. This course has been approved for transfer under the CAA and ICAA as a premajor and/or elective course requirement. CTS 120 Hardware/Software Support 2 3 0 3 Course Offering Availability: Spring This course covers the basic hardware of a personal computer, including installation, operations and interactions with software. Topics include component identification, memory-system, peripheral installation and configuration, preventive maintenance, hardware diagnostics/repair, installation and optimization of system software, commercial programs, system configuration, and device-drivers. Upon completion, students should be able to select appropriate computer equipment and software, upgrade/maintain existing equipment and software, and troubleshoot/repair non- functioning personal computers. CTS 130 Spreadsheet 2 2 0 3 Course Offering Availability: Fall, Spring This course introduces basic spreadsheet design and development. Topics include writing formulas, using functions, enhancing spreadsheets, creating charts, and printing. Upon completion, students should be able to design and print basic spreadsheets and charts.
Course Offering Availability: Spring This course introduces students to the concepts, tools, templates, and artifacts used to manage projects from initiation to completion using Google resources. Emphasis is placed on foundational project management methodology including initiating, planning and executing projects utilizing quality and risk management techniques, strategic thinking and project execution procedures. Upon completion, students should be able to manage and execute projects from initiation to completion using a variety of resources and leadership skills to support organizational goals and business processes. 279 2026-2027 VGCC Catalog
Course Offering Availability: Spring This course introduces students to the advanced concepts, tools, templates, and artifacts used to manage projects from initiation to completion using Google resources through Agile development. Emphasis is placed on advanced project management methodology including initiating, planning and executing projects as well as the exploration of Agile Project Management and the strategies it uses to drive business value. Upon completion, students should be able to manage and run traditional and agile projects and programs from initiation to completion using a variety of resources and leadership skills to support organizational goals and business processes. CUL 110 Sanitation & Safety 2 0 0 2 Course Offering Availability: Fall, Summer This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics includ e personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness , and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam. CUL 112 Nutrition for Foodservice 3 0 0 3 Course Offering Availability: Spring This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques and marketing nutrition is a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection. CUL 120 Purchasing 2 0 0 2 Course Offering Availability: Spring This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and software applications. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product. CUL 130 Menu Design 2 0 0 2 Course Offering Availability: Spring This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings.
Course Offering Availability: Fall This course introduces established and evolving methodologies for the analysis, design and development of an information system. Emphasis is placed on system characteristics, managing projects, prototyping, CASE/ OOM tools, and systems development life cycle phases. Upon completion, students should be able to analyze a problem and design an appropriate solution using a combination of tools and techniques. CTS 289 System Support Project 1 4 0 3 Local, CIS 162, CTS 130, DBA 110, NOS 110 Course Offering Availability: Spring This course provides an opportunity to complete a significant support project with minimal instructor assistance. Emphasis is placed on written and oral communication skills, project definition, documentation, installation, testing, presentation, and user training. Upon completion, students should be able to complete a project from the definition phase through implementation. CUL 110 Sanitation & Safety 2 0 0 2 Course Offering Availability: Fall This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam. 228 2012-2013 VGCC Catalog
