Hair Stylist Certificate

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Total: 40 credits (starting fall semester)

The Hair Stylist Certificate is designed to provide students with the knowledge and skills necessary to complete the exam for licensure as a hair stylist. Instruction is provided through classroom, clinical, and applied learning activities delivered in three phases: introduction, intermediate, and advanced. Courses are offered in the fall semester only. For the Hair Stylist Certificate plan, please consult the Degree and Certificate section.

Fall Semester: (20 Credits)

COS 1003 - Shampoo/Rinses/Conditioners I Credits: 1(.5-.5)
COS 1010 - Introduction to Hair Coloring Credits: 2(1-1)
COS 1011 - Intermediate: Hair Coloring Credits: 2(1-1)
COS 1020 - Introduction to Hair Cutting Credits: 2(1-1)
COS 1021 - Intermediate I: Haircutting Credits: 2(1-1)
COS 1030 - Introduction to Hair Styling Credits: 2(1-1)
COS 1031 - Intermediate I: Hair Styling Credits: 2(0-2)
COS 1040 - Introduction to Chemical Texture Credits: 1(.5-.5)
COS 2010 - Intermediate II: Hair Coloring Credits: 2(0-2)
COS 2020 - Intermediate II: Haircutting Credits: 2(1-1)
COS 2030 - Intermediate II: Hair Styling Credits: 2(0-2)

Spring Semester: (20 credits)

COS 1041 - Intermediate I: Chemical Texture Credits: 1(.5-.5)
COS 1050 - Laws, Rules and Regulations Credits: 1(1-0)
COS 1060 - Introduction to Disinfection, Sanitation and Safety Credits: 2(.5-1.5)
COS 1061 - Intermediate I: Infection Control and Prevention Credits: 1(.5-.5)
COS 2003 - Intermediate I: Hair and Scalp Credits: 1(0-1)
COS 2011 - Advanced Hair Coloring Credits: 2(0-2)
COS 2021 - Advanced Hair Cutting Credits: 2(0-2)
COS 2031 - Advanced Hair Styling Credits: 1(0-1)
COS 2040 - Intermediate II: Chemical Texture Credits: 1(0-1)
COS 2041 - Advanced Chemical Texture Credits: 1(0-1)
COS 2050 - Business Management /Personal Skills/Ethics Credits: 1(.5-.5)
COS 2060 - Intermediate II: Infection Control and Prevention Credits: 2(1-1)
COS 2061 - Advanced Infection Control and Prevention Credits: 1(0-1)
COS 2062 - Advanced II: Disinfection, Sanitation and Safety Credits: 3(1-2)