Spring 2014 Class Schedule (CRC)
Schedule: Full Term, Jan 18-May 21
Schedule: Full Term, Jan 18-May 21
Schedule: Full Term, Jan 18-May 21
Schedule: Full Term, Jan 18-May 21
Schedule: Full Term, Jan 18-May 21
Schedule: Full Term, Jan 18-May 21
Schedule: Full Term, Jan 18-May 21
Schedule: Full Term, Jan 18-May 21
Schedule: Other Term, Feb 08-May 21
Updated: August 28, 2014
Prerequisite: None.
General Education: AA/AS Area VI
Course Transferable to CSU
Hours: 54 hours LEC
Description: This course is an in-depth study of the food habits of various minority groups in the United States including Native Americans, African Americans, Asian Americans and Latin American populations. Current foods and food habits will be studied for each group within the context of culture to improve communication and understanding and reduce bias. Food culture stereotypes will be analyzed as vehicles of ethnocentrism, gender-related issues, and/or racism. The course will be comparative in nature, contrasting various western and non-western food patterns.
W 02:00PM-05:05PM LEC C.Torres CRC MAIN CC GRDN 15129 Textbook
Prerequisite: None.
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course covers the principles of food microbiology, important foodborne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of foodborne diseases and other microbiological problems. All phases of sanitation for professional culinary operations are covered in the context of schools, hospitals and commercial restaurants and cafeterias. Subjects covered include types and causes of food borne illnesses, correct procedures for handling food in quantity, and the principles of cleaning and sanitizing. The course focuses on practical applications for culinary workers, supervisors, and trainers. Completion of the course includes optional certification by the Educational Foundation of the National Restaurant Association.
W 05:15PM-07:05PM LEC K.McCoy CRC MAIN CC GRDN 13922 Textbook
Prerequisite: None.
Course Transferable to CSU
Hours: 18 hours LEC ; 108 hours LAB
Description: This course is an introduction to the principles of quantity food production. Components include knife skills, equipment recognition, operation and cleaning, use of hand tools and measuring devices; cleaning and cutting raw materials. This course also covers preparation of sandwiches, soups, salads, vegetables, meats, poultry, seafood, breakfast dishes, rice and other grains, pastas and potatoes, sauces and simple dessert items.
T 02:00PM-02:50PM LEC C.Torres CRC MAIN CC GRDN 14517 Textbook
T 03:00PM-09:45PM LAB C.Torres CRC MAIN CC GRDN
Prerequisite: None.
Advisory: CAM 310
Course Transferable to CSU
Hours: 18 hours LEC ; 108 hours LAB
Description: This course is designed to teach the students to utilize any foodstuffs in the production of hors d'oeuvres. Hot and cold hors d'oeuvres as well as the production of canapes will be emphasized. Service styles, service issues, production pointers, and logistics of catering functions will be emphasized.
M 02:00PM-03:05PM LEC C.Torres CRC MAIN CC GRDN 19076 Textbook
M 03:15PM-10:25PM LAB C.Torres CRC MAIN CC GRDN
Prerequisite: None.
Advisory: CAM 306
Course Transferable to CSU
Hours: 18 hours LEC ; 54 hours LAB
Description: Customer service is a skills development course to provide entry-level training in front of the house principles for quantity operations. The components of professional hospitality and meal service will serve as the foundations for this course. Students will participate in hands-on culinary customer service for the culinary programs catering events.
Th 02:00PM-02:50PM LEC C.Torres CRC MAIN CC GRDN 19078 Textbook
Th 03:00PM-06:05PM LAB C.Torres CRC MAIN CC GRDN
Prerequisite: None.
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course is designed to help supervisors meet the challenges and demands of the hospitality field. The course will focus on the skills necessary to be effective leaders, developing human relations' skills and building on workplace diversity. The course will also cover communicating effectively, and creating a positive work climate. Management responsibilities of planning, organizing, controlling, decision making, problem solving and delegating will be included.
W 07:15PM-09:05PM LEC K.McCoy CRC MAIN CC GRDN 14765 Textbook
Prerequisite: None.
Course Transferable to CSU
Hours: 54 hours LEC ; 54 hours LAB
Description: An independent studies project involves an individual student or small group of students in study, research, or activities beyond the scope of regularly offered courses. See the current catalog section of "Special Studies" for full details of Independent Studies.
TBA TBA LAB C.Torres TBA TBA 15302 Textbook
2 Unit Lab
Prerequisite: None.
General Education: AA/AS Area III(b)
Course Transferable to CSU
Hours: 300 hours LAB
Description: This course provides students with opportunities to develop marketable skills in preparation for employment or advancement within their current job. Course content will include understanding the application of education to the workforce; completion of required forms, which document the student's progress and hours spent at the work site; and developing workplace skills and competencies. During the course of the semester, the student is required to fulfill an 18 hour orientation and 75 hours of related paid work experience, or 60 hours of unpaid work experience for one unit. An additional 75 or 60 hours of related work experience is required for each additional unit. The course may be taken again when there is new or expanded learning on the job for a maximum of 16 units.
T 12:30PM-01:20PM LAB A.Avalos CRC MAIN WIN 106 14704 Textbook
TBA TBA LAB A.Avalos Off Campus Job Site 14704 Textbook
W 12:30PM-01:20PM LAB A.Avalos CRC MAIN WIN 106 14630 Textbook
TBA TBA LAB A.Avalos Off Campus Job Site 14630 Textbook
TBA TBA LAB A.Avalos CRC MAIN Online 13976 Textbook
Online class. Required attendance at on-campus Orientation: Saturday, January 25, 9:30 a.m.-11:30 a.m. in WIN 106
Login to the eLearning Web site at https://d2l.losrios.edu/
For information, e-mail Professor Amy Avalos avalosa@crc.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 TBA LAB A.Avalos CRC MAIN Online 13977 Textbook
Online class. Required attendance at on campus Orientation: Thursday, January 23, 6:30 p.m.-8:30 p.m. in WIN 106
Login to the eLearning Web site at https://d2l.losrios.edu/
For information, e-mail Professor Amy Avalos avalosa@crc.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 TBA LAB A.Avalos CRC MAIN Online 14725 Textbook
Online class. Required attendance at on campus Orientation: Saturday, January 25, 9:30 a.m.-11:30 a.m. in WIN 106
Login to the eLearning Web site at https://d2l.losrios.edu/
For information, e-mail Professor Amy Avalos avalosa@crc.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 TBA LAB A.Avalos CRC MAIN Online 13975 Textbook
Online class. Required attendance at on-campus Orientation: Saturday, February 8, 9:30 a.m.-11:30 a.m. in WIN 106
Login to the eLearning Web site at https://d2l.losrios.edu/
For information, e-mail Professor Amy Avalos avalosa@crc.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