Dual credit opportunities through CTE are embedded within the courses taught by Lumberton ISD CTE teachers. Because of this, technical dual credit course fees are covered by Lamar State College - Orange and Lamar State College - Port Arthur.
Embedded Files
Agricultural Technology & Mechanical Systems
Agricultural Technology & Mechanical Systems
Level 2: WLDG 1323/WLDG 1327
WLDG 1323 - Welding Safety, Tools, and Equipment
Pre-Requisite: Principles of Agriculture, Food and Natural Resources
PEIMS#: 13002200 Credit: 0.5
College Credits: 3
An introduction to welding careers, equipment and safety practices, including OSHA standards for industry.
WLDG 1327 - Welding Codes and Standards
Pre-Requisite: Principles of Agriculture, Food and Natural Resources
PEIMS#: 13002200 Credit: 0.5
College Credits: 3
An in-depth study of welding codes and their development in accordance with structural standards, welding processes, destructive and nondestructive test methods.
Level 3: WLDG 1421/WLDG 1428
WLDG 1421- Welding Fundamentals
Pre-Requisite: WLDG 1323/WLDG 1427
PEIMS#: 13002300 Credit: 0.5
College Credits: 4
An introduction to the fundamentals of equipment used in oxy-fuel and arc welding, including welding and cutting safety, basic oxy-fuel welding and cutting, basic arc welding processes and basic metallurgy.
WLDG 1428 - Introduction to Shielded Metal Arc Welding (SMAW)
Pre-Requisite: WLDG 1323/WLDG 1427
PEIMS#: 13002300 Credit: 0.5
College Credits: 4
An introduction to the shielded metal arc welding process. Emphasis placed on power sources, electrode selection, oxy-fuel cutting, and various joint designs. Instruction provided in SMAW fillet welds in various positions.
Level 4: WLDG 2443/WLDG 1457
WLDG 2443 - Advanced Shielded Metal Arc Welding (SMAW)
Pre-Requisite: WLDG 1421/WLDG 1428
PEIMS#: 13002350 Credit: 0.5
College Credits: 4
Advanced topics based on accepted welding codes. Training provided with various electrodes in shielded metal arc welding processes with open V-groove joints in all positions.
WLDG 1457 – Intermediate Shielded Metal Arc Welding (SMAW)
Pre-Requisite: WLDG 1421/WLDG 1428
PEIMS#: 13002350 Credit: 0.5
College Credits: 4
A study of the production of various fillets and groove welds. Preparation of specimen for testing in various positions.
Animal Science
Animal Science
Level 2: AGCR 1304/AGAH 1341
AGCR 1304 - Introduction to Sustainable Agriculture
Pre-Requisite: Principles of Agriculture, Food and Natural Resources
PEIMS#: 13000400 Credit: 0.5
College Credits: 3
An introduction to the concept of sustainable agriculture, and examine the impact from social, economic, technological, and environmental perspectives. Integration of crop and livestock management, conservation practices, organic practices, and farming techniques to increase agricultural production, efficiency, and profitability.
AGAH 1341 - Sheep and Goat Production
Pre-Requisite: Principles of Agriculture, Food and Natural Resources
PEIMS#: 13000400 Credit: 0.5
College Credits: 3
An overview of the sheep and goat industry. Topics include the organization and operation of sheep and goat enterprises, selection, breeding, reproduction, health, nutrition, management, and marketing of sheep and goats and their products.
Level 3: AGMG 1300/AGMG 1353
AGMG 1300 - Agricultural Policies, Safety, and Codes
Pre-Requisite: AGCR 1304/AGAH 1341
PEIMS#: 13000300 Credit: 0.5
College Credits: 3
Study of safety standards, government regulations, and codes as they apply to agriculture. Emphasis on the application of current safety and health standards, and compliance with state and federal regulations.
AGMG 1353 - Beef Cattle Production
Pre-Requisite: AGCR 1304/AGAH 1341
PEIMS#: 13000300 Credit: 0.5
College Credits: 3
An overview of the beef cattle industry. Topics include the organization and operation of beef cattle enterprises, selection breeding, reproduction, health, nutrition, management, and marketing.
Level 4: AGAH 1301/AGAH
AGAH 1301 - Animal Science
Pre-Requisite: AGMG 1300/AGMG 1353
PEIMS#: 13000700 Credit: 0.5
College Credits: 3
An introductory survey of the scientific principles and applied practices related to livestock production. Topics include genetics, animal breeding and selection, anatomy and physiology, nutrition, reproduction, health, and marketing of livestock and livestock products.
AGAH 1343 - Animal Health
Pre-Requisite: AGMG 1300/AGMG 1353
PEIMS#: 13000700 Credit: 0.5
College Credits: 3
An overview of the anatomy and physiology as it relates to animal health. Topics include disease symptoms, basic immunology, diagnosis, prevention, and control of infectious and non-infectious diseases of animals.
Healthcare Diagnostic and Therapeutic Services
Healthcare Diagnostic and Therapeutic Services
Level 2: HITT 1305/FDNS 1345
HITT 1305 - Medical Terminology
Pre-Requisite: Principles of Health Science
PEIMS#: 13020300 Credit: 0.5
College Credits 3
Study of medical terms through word origin and structure. Introduction to abbreviations and symbols, surgical and diagnostic procedures, and medical specialties.
FDNS 1345 - Medical Nutrition Therapy I
Pre-Requisite: Medical Terminology
PEIMS#: 13020300
College Credits 3
Study of chemical, physical, and sensory properties of food; nutritional quality; and food use and diet applications.
Level 3: NURA 1301/NURA 1160
NURA 1301 - Nurse Aide for Health Care
Pre-Requisite: Medical Nutrition Therapy I
PEIMS#: 13020400
College Credits 3
Knowledge, skills, and abilities essential to provide basic care to residents of long-term care facilities. Topics include resident’s rights, communication, safety, observation, reporting and assisting residents in maintaining basic comfort and safety. Emphasis on effective interaction with members of the healthcare team, restorative services, mental health, and social service needs.
NURA 1160 – Clinical Nursing Assistant Aide &Patient Care Assistant Aide
Pre-Requisite: Nurse Aide for Health Care
PEIMS#: 13020400
College Credits 3
A health related learning experience that enables the student to apply specialized occupational theory, skills and concepts.
Level 4: PLAB 1223/ECRD 1211 (Fall)/PLAB 1160 (Spring)
PLAB 1223 - Phlebotomy
Pre-Requisite: Nurse Aide for Health Care
PEIMS# 13020500
College Credits 3
Skill development in the performance of a variety of blood collection methods using proper techniques and standard precautions. Includes vacuum collection devices, syringes, capillary skin puncture, butterfly needles and blood culture, and specimen collection on adults, children, and infants. Emphasis on infection prevention, patient identification, specimen labeling, quality assurance, specimen handling, processing, accessioning, professionalism, ethics, and medical terminology.
PLAB 1160 - Clinical - Phlebotomy
Pre-Requisite: Phlebotomy
PEIMS# 13020500
College Credits 3
A health-related work-based learning experience that enables the student to apply specialized occupational theory, skills, and concepts. Direct supervision is provided by the clinical professional.
ECRD 1211 - Electrocardiography
Pre-Requisite: Phlebotomy
PEIMS# 13020500
College Credits 3
Fundamentals of cardiovascular anatomy and physiology. Includes basic electrocardiography procedures, interpretation of basic dysrhythmias, and appropriate treatment modalities.
Law Enforcement
Law Enforcement
Level 2: CJSA 1322/CJSA 1312
CJSA 1322 - Introduction to Criminal Justice
Pre-Requisite: Principles of Law, Public Safety, Corrections and Safety
PEIMS#: 13029300 Credit: 0.5
College Credits 3
History, philosophy, and ethical considerations of criminal justice; the nature and impact of crime; and an overview of the criminal justice system, including law enforcement and court procedures.
CJSA 1312 - Crime in America
Pre-Requisite: CJSA 1322
PEIMS#: 13029300 Credit: 0.5
College Credits 3
American crime problems in historical perspective, social and public policy factors affecting crime, impact and crime trends, social characteristics of specific crimes, and prevention of crime.
Level 3: CJSA 1313/CJSA 1327
CJSA 1313 - Court Systems and Practices
Pre-Requisite: CJSA 1312
PEIMS#: 13029400 Credit: 0.5
College Credits 3
The judiciary in the criminal justice system; structure of the American court system; prosecution; right to counsel; pre-trial release; grand juries; adjudication process; types and rules of evidence, sentencing.
CJSA 1327 - Fundamentals of Criminal Law
Pre-Requisite: CJSA 1313
PEIMS#: 13029400 Credit: 0.5
College Credits 3
The study of criminal law including application of definitions, statutory elements, defenses and penalties using Texas statutes, the Model Penal Code, and case law. This course also analyzes the historical and philosophical development of criminal law and criminal culpability.
Level 4: CJSA 1317/CJSA 1342
CJSA 1317 - Juvenile Justice System
Pre-Requisite: CJSA 1327
PEIMS#: 13024600 Credit: 0.5
College Credits 3
A study of the juvenile justice process to include specialized juvenile law, role of the juvenile law, role of the juvenile courts, role of police agencies, role of correctional agencies, and theories concerning delinquency.
CJSA 1342 - Criminal Investigation
Pre-Requisite: CJSA 1317
PEIMS#: 13024600 Credit: 0.5
College Credits 3
Investigative theory; collection and preservation of evidence; sources of information; interview and interrogation; uses of forensic sciences; case and trial preparation.
Culinary Arts
Culinary Arts
Level 2: HAMG 1321/RSTO 1313
HAMG 1321 - Introduction to Hospitality Industry
Pre-Requisite: Introduction to Culinary Arts
PEIMS#: 13022600 Credit: 1.0
College Credits: 3
This course is a study of the fascinating worlds of lodging, food and beverage service, meeting planning, travel and tourism, and the related businesses that make up the hospitality industry. Provides an overview of the components of this vast industry and their interlocking network.
RSTO 1313 - Hospitality Supervision
Pre-Requisite: HAMG 1321
PEIMS#: 13022600 Credit: 1.0
College Credits: 3
Fundamentals of recruiting, selection, and training of food service and hospitality personnel. Topics include job descriptions, schedules, work improvement, motivation, applicable personnel laws and regulations. Emphasis on leadership development.
Level 3: CHEF 1305/PSTR 1301
CHEF 1305 - Sanitation and Safety
Pre-Requisite: CHEF 1301/RSTO 1313/HAMG 1321
PEIMS#: (Culinary 1) Credit: 1.0
College Credits: 3
A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and workplace safety standards.
PSTR 1301 - Fundamentals of Baking
Pre-Requisite: CHEF 1305
PEIMS#: (Culinary 1) Credit: 1.0
College Credits: 3
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, and tarts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products.
Level 4: Will be phased in
Digital Communications
Digital Communications
Level 2: RTVB 1309/RTVB 1321
RTVB-1309 Audio Production
Pre-Requisite: Principles of Arts, A/V Technology & Communications
PEIMS#: 13008500 Credit: 0.5
College Credits: 3
This course explores the concepts and techniques of sound production, including basic recording, mixing, and editing.
RTVB-1321 Convergence of Electronic Media
Pre-Requisite: Audio Production
PEIMS#: 13008500 Credit: 0.5
College Credits: 3
This course explores the history and future of electronic media, including radio, television, Internet, and convergent technologies; recognition of regulatory and economic issues; career opportunities in electronic media.
Level 3: FLMC 1304/MUSC 1331
FLMC 1304 - Lighting for Film or Video (Fall)
Pre-Requisite: RTVB 1309/RTVB 1321
PEIMS#: 13008600 Credit: 1
College Credits: 3
Fundamentals of lighting techniques for film or video production with respect to lighting tools, composition and camera motion to support dynamic storytelling.
MUSC 1331 - Musical Instrument Digital Interface (MIDI) (Spring)
Pre-Requisite: FLMC 1304
PEIMS#: 13008600 Credit: 0.5
College Credits: 3
Exploration of the history and evolution of Musical Instrument Digital Interface (MIDI) systems and applications. Includes the MIDI language and applications in the studio environment using software-based sequencing programs.
Level 4: Will be phased in
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