MAT 151: College Algebra

Introduction to college-level algebra. Includes functions, exponential and logarithmic functions, linear 2x2 and higher systems, graphing, and calculator use. A graphing calculator is required.

Credit: 1 high school credit and 4 college credits, 2 semesters

Prerequisite(s): Within the last three years: MAT 095 or 097 or 122 or 122Z or 123 with a C or better, or or required score on the Mathematics placement test.

Information: Credit for only one course will be awarded to students completing MAT 151, MAT 187, MAT 188. See course description or advisor to choose your best option.

MAT 187: Precalculus

College-level algebra and trigonometry. Includes functions, polynomial functions, rational functions, exponential functions, logarithmic functions, trigonometric functions and identities and graphing technology use. This course is intended as an intensive preparation for students who plan to continue to Calculus.

Credit: 1 high school credit and 5 college credits, 2 semesters

Prerequisite(s): Within the last three years: MAT 095 or MAT 097 with a grade of C or better, or required score on the Mathematics placement test.

Information: Credit for only one course will be awarded to students completing MAT 151, MAT 187, MAT 188. See course description or advisor to choose your best option.

WRT 101S - English Composition I / Integrated Studio (23-24 SY only)

Grade: 12

Credit: 0.5 high school credit and 4 college credits - fall semester

Principles and practices of college-level writing. Includes critically reading college texts, writing college-level essays using a variety of strategies, practicing diverse writing processes, using research effectively, and using standard grammar and mechanics.

Prerequisite(s):ACL 080 orESL 088WG with a B or better; or placement intoWRT 090 on the Writing assessment.
Information:Equivalent toWRT 101. For students who assess intoWRT 090 but believe that with additional studio instruction they can successfully completeWRT 101.

Writing 101: English Composition I (starting 24-25 SY)

Principles and practices of college-level writing. Includes critically reading college texts, writing college-level essays using a variety of strategies, practicing diverse writing processes, and using research effectively.

Grade: 12

Credit: 0.5 high school credit and 3 college credits - fall semester

Prerequisite(s): Requires both Reading and Writing prerequisites. Reading: REA 091 or concurrent enrollment, or placement into REA 112. Writing: WRT 090 or with a B or better ESL 088WG, or placement into WRT 101.

Writing 102: English Composition II

This dual enrolled class can be taken after completion of the dual enrolled class WRT 101s. This course explores various types of research writing, with a focus on constructing essays, arguments, and research reports based on primary and secondary sources. It is a writing-intensive course that will be tailored to meet state requirements for Senior English, as well.

Grade: 12

Credit: 0.5 high school credit and 3 college credits - spring semester

Prerequisites: C or better in WRT 101 or WRT 101s

CUL 105: Food Service Nutrition and Sanitation & CUL 140: Culinary Principles (Not offered 24/25 SY)

Culinary 1 prepares students in food and kitchen safety, sanitation, basic food knowledge, nutrition, menu planning, storage, food rotation, use of residential and commercial kitchen equipment.

Credit: 1 high school credit and 6 college credits - 2 semesters

CUL 130: Savory Cuisine & CUL 150: Grade Manager (Culinary 2 for 24/25SY)

Culinary 2 is a continuation of food and kitchen safety and sanitation. Students will also be introduced to menu planning and facilitating large events, ordering and receiving, inventory, and introduction to restaurant management and hospitality.

Credit: 1 high school credit and 6 college credits - 2 semesters (CUL 150 Fall / CUL 130 Spring)

Prerequisites: C or better in CUL 105 & CUL 140

CUL 160: Bakery and Pastry Production I & CUL 189: Culinary Arts Capstone I (Culinary 3)

Culinary 3- Students will learn to efficiently and effectively run and manage the back of house and front of the house of a restaurant by operating and managing large events, orders for Jolt Café, and the food truck. Students will lead in ordering, receiving, and inventory products for the business and learn other managerial skills like scheduling, managing HR issues, and marketing. At the end of this course, students will have a well-rounded knowledge of restaurant management.

Credit: 1 high school credit and 4 college credits - 2 semesters (CUL 160 Fall / CUL 189 Spring)

Prerequisites: Successful completion of Culinary 2 and C or better in CUL 105 and CUL 140.

NOTE: Students who successfully complete MMHS's CUL sequence (CUL 105 & 140, CUL 130 & 150, CUL 160 & 189) can earn the Culinary Fundamentals Certificate from Pima Community College.

BUS 100 - Introduction to Business (Business Management 1) (starting 24-25SY)

Credit: 0.5 high school credit and 3 college credits - Spring semester

Principles of business operations in the private enterprise system. Includes business ethics, social responsibility, the economic and global environment, structures of American business, management and leadership theories, organizational structures, human relations, production processes, marketing principles, information systems, accounting, and financing the enterprise. Also includes an introduction to academic and career development strategies, assessment instruments (e.g., learning and career inventories) to identify students’ strengths and challenges, and the application of skills to their academic and career development processes.

BUS 148 - Ethics in the Workplace (Business Management 2) (starting 24-25SY)

Credit: 0.5 high school credit and 3 college credits - Fall Semester

Ethical principles in decision making applied to the business and industry workplace. Includes ethical issues in decision making, ethical frameworks for decisions, personal values and ethical priorities, ethics in business and industry, ethical standards in the workplace, ethical choices, application of ethical principles, social and cultural values applied to decisions, and workplace culture.

MGT 110 - Human Relations in Business and Industry (Business Management 2) (starting 24-25SY)

Credit: 0.5 high school credit and 3 college credits - Spring Semester

Examination of human relations as it relates to business and industry. Includes the roles of the employees, supervisors, and management. Also includes management concepts and functions, communication, leadership, managing change and stress, human motivation, creativity, diversity and culture, and decision making.

Vail Early College