Spring 2015 Class Schedule (CRC)



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CAM 302    Food and Culture in America    3 Units

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.

Schedule: Full Term, Jan 17-May 20
W         02:00PM-05:05PM LEC C.Torres             CRC MAIN CC GRDN         15801 
Textbook


CAM 306    Culinary Sanitation & Safety    2 Units

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.

Schedule: Full Term, Jan 17-May 20
W         05:15PM-07:05PM LEC K.McCoy              CRC MAIN CC GRDN         14758 
Textbook


CAM 310    Quantity Food Production    3 Units

Prerequisite: CAM 306 with a grade of "C" or better
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; and 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.

Schedule: Full Term, Jan 17-May 20
T         02:00PM-02:50PM LEC C.Torres             CRC MAIN CC GRDN         15302 
Textbook
T         03:00PM-09:45PM LAB C.Torres             CRC MAIN CC GRDN           


CAM 312    Baking and Pastry    3 Units

Prerequisite: CAM 306 with a grade of "C" or better
Advisory: CAM 310
Course Transferable to CSU
Hours: 18 hours LEC ; 108 hours LAB
Description: This course is designed to introduce students to the fundamental principles of baking and procedures for preparing baked goods, pastries, and desserts. Students gain knowledge and understanding of baking science; laboratory hours are spent in commercial production. Products include yeast breads, Danish pastry, croissants, puff pastry, tortes and fine cakes, tarts and pies, and chocolate work. Emphasis is placed on production of high quality products and professional presentation.

Schedule: Full Term, Jan 17-May 20
M         02:00PM-03:05PM LEC C.Torres             CRC MAIN CC GRDN         19688 
Textbook
M         03:15PM-10:50PM LAB C.Torres             CRC MAIN CC GRDN           


CAM 324    Culinary Supervision    2 Units

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.

Schedule: Full Term, Jan 17-May 20
W         07:15PM-09:05PM LEC K.McCoy              CRC MAIN CC GRDN         15529 
Textbook


CAM 332    Culinary Financial Management    2 Units

Prerequisite: None.
Advisory: CAM 300 and 320
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course focuses on culinary accounting and finance for culinary operations. The course includes the use of accounting techniques in such areas as analyzing business performance, budgeting, as well as cost and profit planning.

Schedule: Full Term, Jan 17-May 20
Th        02:00PM-03:50PM LEC C.Torres             CRC MAIN CC GRDN         19805 
Textbook


CAM 495    Independent Studies in Culinary Arts Management    1-3 Units

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.

Schedule: Full Term, Jan 17-May 20
TBA       TBA             LAB TBA                   TBA TBA                 15881 
Textbook
2 Unit Lab


CAM 498    Work Experience in Culinary Arts Management    1-4 Units

Prerequisite: None.
General Education: AA/AS Area III(b)
Enrollment Limitation: Students must be in a paid or unpaid internship, volunteer position or job related to career goals in Culinary Arts Management.
Course Transferable to CSU
Hours: 300 hours LAB
Description: This course provides students with opportunities to develop marketable skills in preparation for employment in their major field of study or advancement within their career. It is designed for students interested in work experience and/or internships in transfer level degree occupational programs. Course content includes 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. Appropriate level learning objectives are established by the student and the employer. During the semester, the student is required to participate in a weekly 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. Work Experience may be taken for a total of 16 units when there are new or expanded learning objectives. Only one Work Experience course may be taken per semester.

Schedule: Full Term, Jan 17-May 20
TBA       TBA             LAB A.Avalos             CRC MAIN Online          15468 
Textbook
Online Class. Required attendance at an on campus orientation: Saturday, January 24th from 9:00 a.m. to 11:15 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) Los Rios Gmail email account.
 

W         12:30PM-01:20PM LAB A.Avalos             CRC MAIN WIN 106         15400 Textbook
 

TBA       TBA             LAB A.Avalos             CRC MAIN Online          14812 Textbook
Online Class. Required attendance at an on campus orientation: Thursday, January 22nd from 6:00 p.m. to 8:15 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) Los Rios Gmail email account.

TBA       TBA             LAB A.Avalos             CRC MAIN Online          14813 Textbook
Online class. Required attendance at on campus Orientation: Friday, January 23rd, 11:00 a.m. to 1:15 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          15489 Textbook
Online class. Required attendance at on campus Orientation: Saturday, January 24th, 9:00 a.m. to 11:15 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

Schedule: Other Term, Feb 19-May 20
TBA       TBA             LAB A.Avalos             CRC MAIN Online          14811 Textbook
Online class. Required attendance at on-campus Orientation: Thursday, February 19th, 6:00 p.m. to 8:15 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

Spring 2015 Class Schedule

Updated: May 4, 2015