Fall 2018 Class Schedule (CRC)

Online class.
Enrolled students and wait listed students must e-mail Instructor Alison Dimond by August 18, 2018 at dimonda@crc.losrios.edu
Log in to the eLearning web site at www.crc.losrios.edu/de
To take this class, you may use the CRC Computer Lab in LRC-204; otherwise, you must have access to a computer with the following minimum requirements: 1) Connection to the Internet, 2) e-mail account

TBA

LEC

K.Wise

CRC MAIN Online

14736

Textbook

Online class.
Enrolled students and wait listed students must e-mail Instructor Kristine Wise by August 18, 2018 at wisek@crc.losrios.edu
Log in to the eLearning web site at https://canvas.losrios.edu/de
To take this class, you may use the CRC Computer Lab in LRC-204; otherwise, you must have access to a computer with the following minimum requirements: 1) Connection to the Internet, 2) e-mail account

TBA

LEC

D.Wassmer

CRC MAIN Online

14737

Textbook

Online class.
Enrolled students and wait listed students must e-mail Professor Dana Wassmer by August 18, 2018 at wassmed@crc.losrios.edu
Log in to the eLearning web site at https://canvas.losrios.edu
To take this class, you may use the CRC Computer Lab in LRC-204; otherwise, you must have access to a computer with the following minimum requirements: 1) Connection to the Internet, 2) e-mail account

TBA

LEC

D.Wassmer

CRC MAIN Online

15327

Textbook

NUTRI 303 Plant-Based Nutrition 3 Units

Prerequisite: None.
General Education: AA/AS Area III(b)
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course studies the science of plant-based nutrition and its application to health promotion, chronic disease reduction and the sustainability of the environment. It examines the sources and functions of micro- and macronutrients in plant foods and how the body digests, absorbs, transports and stores them. Emphasis is placed on the health implications associated with the standard American dietary intake, phytonutrient intake, whole foods/plant foods consumption, the impact of processing, and consequences of under and overconsumption. The course will also include topics on how plant-based nutrition significantly reduces the ecological footprint, how food choice can influence public policy, weight loss, food safety, and the diet-disease relationship, among others. An evaluation of personal dietary habits using current dietary guidelines and nutritional assessment methods will be completed to help students assess their own plant-based nutritional health.

Schedule: Full Term, Aug 25-Dec 20

NUTRI 310 Cultural Foods of the World 3 Units

Prerequisite: None.
Advisory: LIBR 318
General Education: AA/AS Area VI
Course Transferable to UC/CSU
Hours: 54 hours LEC
Description: This course compares various western and non-western culture food customs and patterns including their social, religious, economic and aesthetic significance. The nutritional status of various cultures as it relates to geographic agricultural and socioeconomic factors will be explored. Ethnocentrism, gender-related stereotypes, and racism as they relate to the availability, distribution, and preparation of food throughout the world will also be compared.

Schedule: Full Term, Aug 25-Dec 20

NUTRI 322 Nutrition Issues Throughout Life 3 Units

Prerequisite: NUTRI 300 with a grade of "C" or better
Advisory: LIBR 318
General Education: AA/AS Area III(b)
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course is a study of the nutritive needs of persons at various stages of the lifecycle with emphasis on special periods such as pregnancy, preschool, adolescence and aging. This course is particularly helpful to Physical Education and Early Childhood Education majors as well as those dealing with people in social agencies, such as nursing and gerontology.

Schedule: Full Term, Aug 25-Dec 20

Online class.
Enrolled students and wait listed students must e-mail Instructor Alison Dimond by August 18, 2018 at dimonda@crc.losrios.edu
Log in to the eLearning web site at https://canvas.losrios.edu
To take this class, you may use the CRC Computer Lab in LRC-204; otherwise, you must have access to a computer with the following minimum requirements: 1) Connection to the Internet, 2) e-mail account

NUTRI 331 Plant-Based Food Principles and Preparation 3 Units

Prerequisite: None.
Advisory: ENGWR 51 and MATH 20 with grades of "C" or better
General Education: AA/AS Area III(b)
Course Transferable to CSU
Hours: 36 hours LEC ; 54 hours LAB
Description: This course provides a comprehensive study of plant-based food ingredients and the basic principles and techniques involved in plant-based food preparation. Students will examine the factors that influence taste and the changes that occur in foods during preparation. In the laboratory, basic cooking skills and theoretical applications will be emphasized. Additionally, importance is placed on the reasons for recipe procedures and the prevention and correction of cooking failures.

Schedule: Full Term, Aug 25-Dec 20

NUTRI 370 Food Service Management 3 Units

Prerequisite: None.
Course Transferable to CSU
Hours: 54 hours LEC
Description: The course will study the organization, planning, and control of production for a quantity food service operation. This course also examines the process and importance of food service functions such as leadership, human resource management and employee inservice training, menu planning and pricing, scheduling of staff and production, portion and temperature control, recipe standardization and scaling, basic tenants of food and equipment safety and sanitation, and elements of culinary layout and design.

Schedule: Full Term, Aug 25-Dec 20

Online class.
Enrolled students and wait listed students must e-mail Professor Timaree Hagenburger by August 18, 2018 at hagenbt@crc.losrios.edu
Log in to the eLearning Canvas web site at https://canvas.losrios.edu
To take this class, you may use the CRC Computer Lab in LRC-204; otherwise, you must have access to a computer with the following minimum requirements: 1) Connection to the Internet, 2) e-mail account

Fall 2018 Class Schedule

Updated: May 23, 2018