TOC PREV NEXT INDEX

Culinary Arts


CUL ART 1 Introduction to Hospitality Industry Units 2
Prerequisites: Reading level II.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to explore the organization and respnosibilities of foodservice personnel within the hospitality industry. The growth, development, and future of the hospitality industry are investigated. (CSU)

CUL ART 3 Sanitation and Safety Units 2
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is an introduction to the basic principles of hygiene and the application of these principles to food service operations. Safety elements in food service planning, description of maintenance, operation of appropriate food service equipment, and Occupational Safety and Health Administration (OSHA) regulations are included. Emphasis is placed on the supervisor's responsibilities in maintaining high sanitation and safety standards. (CSU)

CUL ART 4 Food and Beverage Cost Technologies Units 2
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to enable the student to study food, beverage, and labor cost controls. The student learns recipe conversions, menu pricing, food and labor cost percentages, and interprets a profit and loss statement. A working knowledge of culinary mathematics as it applies directly to food cost analysis is stressed as well as the necessary mathematics proficiency required to function effectively in the foodservice industry. (CSU)

CUL ART 5 Commercial Food Preparation Units 4
Prerequisites: None. Corerequisites: None.
Limitation on Enrollment: None.
Advisories: None.

This course is designed to explore the theory of basic commercial food production techniques and applications. The students develop skills in knife, tool, and equipment operation and apply principles of food preparation to produce a variety of food products. Students are involved in meal production and rotate through commercial foodservice job stations. (CSU)

CUL ART 7 Baking Units 3
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to provide the studnt with the basic skills that are involved in dessert and bread produciton from formulas used in quantity foodserve. Care and use of bakeshop equipment are included. (CSU)

CUL ART 8 European Pastry Production Units 4
Prerequisites: CUL ART 7, with a grade of "C" or better.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to enable the student to prepare European style pastries including cheesecakes, individual cakes, tortes and tarts. The student develops skills in the production of fine pastry such as tea cookies, petit fours, and individually plated desserts. Speciality breads are produced. (CSU)

CUL ART 9 Restaurant Operations Units 9
Prerequisites: CUL ART 5, with a grade of "C" or better.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to enable the student to prepare and serve food for an a la carte restaurant. The student gains experience and practices in the business of restaurant operations during performance of cooking and serving in the campus restaurant. The student performs dining room service using a variety of types of service. The student learns to operate a point of sale computer. (CSU)

CUL ART 10 Plated Desserts Units 4
Prerequisites: CUL ART 7, CUL ART 8, each with a grade of "C" or better.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to enable the student to prepare chocolate candies, desserts, and centerpieces. the student works with pulled, blown and cast sugar, and pastillage and also prepares frozen desserts. (CSU)

CUL ART 11 Menu Planning Units 1.5
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to summarize the basic principles of menu planning and layout for various foodservice operations. Factors considered are nutritional adequacy, economic requirements, types of operations, skill of personnel, clientele, and equipment. (CSU)

CUL ART 12 Retail Bakery Management Units 3
Prerequisites: CUL ART 7, CUL ART 8, CUL ART 10, each witha grade of "C" or better; Reading level II or Reading level I with corequisite.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to enable the student to manage a retail bakery. The student learns seasonal and speciality production planning for a retail bakery. The student develops skills in financial management of a bakery. (CSU)

CUL ART 13 Purchasing and Receiving Units 1.5
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to survey purchasing and receiving practices in commercial foodservice operations. The course includes the writing of specifications, standards and grades of food. Analysis of food quality and the factors influencing pricing are included. (CSU)

CUL ART 15 Selected Topics: Culinary Arts Units 1-2
Prerequisites: Reading level II or concurrent enrollment in reading.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to offer instruction in one of the specialized areas of culinary arts not already covered by existing curricula. (CSU)

CUL ART 16 Gastronomies of the World Units 3
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is an exploration of the gastronomies of the world, the art or science of good eating, and the styles of cooking as they apply to a particular region. Cuisines from around the world in the context of cultural, social, and historical perspectives are presented. Emphasis is on cultural contrast that reflects the ethnic culinology of different countries. The student develops an understanding of ethnic gastronomy in today's multi-cultural society and its significance and influence on American culture. (CSU)

CUL ART 19 Kitchen Management Units 9
Prerequisites: CUL ART 9, with a grade of "C" or better.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to examine advanced principles of preparation of foods served in hotels and restaurants. The student gains experience in quantity food preparation while working in the Student Chef. Career options are explored. (CSU)

CUL ART 25 Food Service Management Units 2
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to enable the student to study the principles of managing all types of commercial and institutional food service. Areas such as sales, promotion, advertising, personnel, legal aspects, and labor-management relations are covered. Styles of leadership are evaluated. Human relations and personnel management skills are discussed. (CSU)

CUL ART 27 Garde Manger Units 1.5
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is about the artwork of the foodservice industry that blends aesthetic and practical aspects of food presentation. Salads, and sandwiches, buffet, buffet presentations are discussed. Advanced garde manger techniques for show pieces utilizing American Culinary Federation competition criteria are stressed. (CSU)

CUL ART 29 Beverage Management Units 1.5
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is the history of production, laws, responsibilities, and service of beverages. Emphasis is placed on beers, wines, liquors, coffees, teas, and non-alcoholic beverages. (CSU)

CUL ART 50H Special Studies: Culinary Arts Units 1-2
Prerequisites: Completion of entry level Culinary Arts courses with a grade of "B" or better.
Limitations on Enrollment: None.
Advisories: None.

This course is open to the student who is qualified to do advanced work in the field of culinary arts. The course includes research, directed reading, field work, or other advanced study, and the course may be repeated for a maximum total of four units. (CSU)

CUL ART 70 Introduction to Ice Carving Units 0.5
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is an introduction to the basics of ice carving for the hospitality industry with an emphasis on safety, design, execution, movement, and display of sculptures suitable for hotels, caterers, and restaurants.

CUL ART 80 Selected Topics: Culinary Arts Units 0.5-3
Prerequisites: None; exempt from assessment testing.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to offer instruction in one or more of the specialized areas of culinary arts not already covered by the existing curriculum. Units in this course do not count toward an associate degree.

CUL ART 82 Garnishing and Food Presentation Units 0.5
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to address the design principles and preparation of fruit and vegetable garnishes used to enhance plate and platter presentations of food. A variety of garnishing techniques are discussed. Centerpiece preparation to enhance the presentation of foods is covered.

CUL ART 84 Restaurant Desserts Units 0.5
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to provide the student with an understanding of the selection and preparation of food service desserts. Creativity, cost, difficulty of preparation, and service and taste of various desserts are analyzed. Lighter adaptations of dessert recipes are also included.

Dance

DANCE 2 Selected Topics: Dance Units 1-2
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to offer instruction in one of the specialized areas of dance not already covered by existing curricula. (CSU)

DANCE 3A Beginning Choreography Units 2
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is the study of theory, psychology, and skills of dance. Practical application through class projects plus college and community performances directed by the student is emphasized. (UC, CSU)

DANCE 3B Advanced Choreography Units 2
Prerequisites: DANCE 3A.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to introduce the advanced elements of composition. Short studies in dance composition in relation to musical and dramatic forms are presented. Lectures, discussions, and demonstrations are included. Practical application through class projects plus college and community performances directed by the student is presented. (UC, CSU)

DANCE 5A Introductory Production: Repertory Company Units 3
Prerequisites: Audition.
Limitations on Enrollment: None.
Advisories: None.

This course is an opportunity for the student to learn choreography, staging, costuming, and presentation forms of dance. These performances include concerts in conjunction with other dance production classes and participation in drama productions as dancers. (UC, CSU)

DANCE 5B Beginning Production: Repertory Company Units 3
Prerequisites: DANCE 5A or audition.
Limitations on Enrollment: None.
Advisories: None.

This course is an opportunity for the student to learn a repertory of dances, direct and stage materials of various performance styles. These performances may include concerts in conjunction with other dance production classes and participation in drama productions as dancers. (UC, CSU)

DANCE 5C Intermediate Production: Repertory Company Units 3
Prerequisites: DANCE 5B or audition.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to provide the student with lectures, readings, and assignments designed specifically to develop styles, qualities, methods, and materials of various performance techniques. Emphasis is on learning a repertory of dances and performing on and off campus in a variety of settings. These performances include concerts in conjunction with other dance production classes and participation in drama productions as dancers. (UC, CSU)

DANCE 5D Advanced Production: Repertory Company Units 3
Prerequisites: DANCE 5C or audition.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to provide the student with lectures, readings, and assignments to develop advanced style theories, form methods, and materials of various performance techniques. Emphasis is on learning a repertory of dances and performing on and off campus in a variety of settings. These performances include concerts in conjunction with other dance production classes and participation in drama productions as dancers. (UC, CSU)

DANCE 5E Production and Repertory Company Units 3
Prerequisites: DANCE 5D; qualified performer.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to provide the student with a series of lectures, readings, and assignments designed specifically to develop the student's skills using advanced styles, theories, form methods, and materials of various performance techniques. Emphasis is on learning a repertory of dances and performing on and off campus in a variety of settings. These performances include concerts in conjunction with other dance production classes and participation in drama productions as dancers. (UC, CSU)

DANCE 6A Introductory Ballet Units 1.5
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to present the fundamental theory and practice of ballet techniques. Emphasis is placed on placement, body alignment, muscular control, and the development of vocabulary of basic ballet positions and steps. (UC, CSU)

DANCE 6B Beginning Ballet Units 1.5
Prerequisites: DANCE 6A.
Limitations on Enrollment: None.
Advisories: None.

This course is a review of the fundamental theory and practice of ballet techniques. In addition, material covered is universally accepted Grade 1. Combinations are stressed. (UC, CSU)

DANCE 7A Intermediate Ballet Units 1.5
Prerequisites: DANCE 6B.
Limitations on Enrollment: None.
Advisories: None.

This course is a review of the fundamental theory and practice of Grade 1 ballet techniques. In addition, material covered is universally accepted Grade 2. Combinations are stressed. (UC, CSU)

DANCE 7B Advanced Ballet Units 1.5
Prerequisites: DANCE 7A.
Limitations on Enrollment: None.
Advisories: None.

This course is a review of the fundamental theory and practice of Grade 2 ballet techniques. In addition, material covered is universally accepted Grades 3 and 4. More complex combinations and choreography are stressed. (UC, CSU)

DANCE 8A Introductory Modern Dance Units 1.5
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to condition the student and to study the use of the body in rhythmic motion in some of the less complicated dances. Fundamental techniques are emphasized. Lectures and discussion are included. (UC, CSU)

DANCE 8B Beginning Modern Dance Units 1.5
Prerequisites: DANCE 8A.
Limitations on Enrollment: None.
Advisories: None.

This course is a study of techniques learned in the course including both pattern and creative dances. There are limited public performances. Lectures and discussions are included. (UC, CSU)

DANCE 8C Intermediate Modern Dance Units 1.5
Prerequisites: DANCE 8B.
Limitations on Enrollment: None.
Advisories: None.

This course is a study of intermediate dance techniques and patterns. Creative dances are practiced with the express purpose of establishing individual and group dances for public performances. Lectures and discussions are included. (UC, CSU)

DANCE 8D Advanced Modern Dance Units 1.5
Prerequisites: DANCE 8C.
Limitations on Enrollment: None.
Advisories: None.

This course is a study of advanced techniques, styles, and rhythms used in creative dances. These are practiced with the express purposes of establishing solo, individual, and group dances for public performances. Lectures and discussions are included. (UC, CSU)

DANCE 8E Introductory Jazz Dance Units 1.5
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is an introduction to standard jazz dance terminology, anatomy, primary stretches, isolations, port de bras, and fundamental jazz combinations. (UC, CSU)

DANCE 8F Beginning Jazz Dance Units 1.5
Prerequisites: DANCE 8E or equivalent.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to introduce the student to standard beginning terminology, jazz dance techniques, and dance combinations. The course includes comparisons of modern jazz and rock techniques. (UC, CSU)

DANCE 8G Intermediate Jazz Dance Units 1.5
Prerequisites: DANCE 8F.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to introduce the student to intermediate levels of technique and jazz dance combinations for performance level. (UC, CSU)

DANCE 8H Advanced Jazz Dance Units 1.5
Prerequisites: DANCE 8G.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to introduce the student to advanced levels of technique and jazz dance combinations for performance levels. (UC, CSU)

DANCE 20 Theatre Dance and Movement Units 1
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is the study of the role of choreographed dance and the development of skills and body agility necessary for participation in theatre productions.

DANCE 50H Special Studies: Dance Units 1-2
Prerequisites: Completion of survey course with a grade of `B` or better and presentation of a project acceptable to the instructor and Division Chairperson.
Limitations on Enrollment: None.
Advisories: None.

This course is open to all the student qualified to do advanced work in the field. The course includes research, directed reading, field work, or other advanced study, and the course may be repeated for a maximum total of four units. (CSU)

DANCE 80 Selected Topics: Dance Units 0.5-3
Prerequisites: None; exempt from assessment testing.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to offer instruction in one or more of the specialized areas of dance not already covered by the existing curriculum. Units in this course do not count toward an associate degree.




TOC PREV NEXT INDEX