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Fashion |
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FASH 247 SPECIAL EVENTS PARTICIPATION
1 Unit 1 hour lecture 0.5 hours lab
Includes planning and participating in a student produced fashion event. Students will showcase garments of their own design or will apply staging principles learned in merchandising courses.
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FASH 250 FASHION TREND FORECASTING
1.5 Units 1 hour lecture 1.5 hours lab
Research and identify key trends in the apparel industry. Fashion forecasting research will include looking at fashion silhouette, textiles and colors, then projecting what future fashion trends will be. Covers analysis of trend forecasting companies, street fashion, couture and fashion blogging.
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FASH 251 DESIGNING FOR A CAUSE AND SUSTAINABLE FASHION
3 Units 2 hours lecture 3 hours lab
Recommended Preparation: FASH 100, 130 and 154
Designed to teach the basic skills of garment design while promoting a particular cause. Learn how to develop a line, sources of eco-inspiration, trend reports and the elements of a successful apparel line. Explore relationships between philanthropic companies in the textiles, apparel, and retailing and other “green” companies. Drapery and pattern making using the basic block, fitting techniques, and manipulating pattern or drape to create apparel with design details.
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FASH 254 FASHION IN SOUTHERN CALIFORNIA
1 Unit 0.5 hour lecture 1.5 hours lab
Introduction to the fashion industry in Southern California. Students will visit California Mart and a selection of industry professionals and environments such as designers, buyers, manufacturers, and production facilities.
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FASH 260 THE DIGITAL FASHION IMAGE
2 Units 1.5 hours lecture 1.5 hours lab
Recommended Preparation: FASH 154
Create digital fashion images using Adobe Photoshop and Illustrator. Technical instruction on sketching and image production from pencil to pen tool. Students will create and merchandise a clothing line and be introduced to the computer generated portfolio.
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Fine Arts |
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FA 27 INTRODUCTION TO FINE ARTS
3 Units 3 hours lecture
Transfers: CSU, UC
An introductory course to the discipline of fine arts, including art, theatre, and music. Explores various topics that unite all fine arts, including terminology, aesthetics, themes, objective and subjective analysis, and techniques of the critique.
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Food and Nutrition |
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FN 50 FUNDAMENTALS OF NUTRITION
3 Units 3 hours lecture
Transfers: CSU, UC
A comprehensive analysis of the principles of nutrition and their relationship to health throughout the life cycle. Scientific concepts of nutrition related to the function of nutrients in basic life processes and current health issues with emphasis on the needs of the individual.
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FN 64 NUTRITION ISSUES AND CONTROVERSIES
3 Units 3 hours lecture
Transfers: CSU, UC
Stresses a topical approach to nutrition and related health conditions with emphasis on evaluation of controversial views and findings. Investigates problems related to food choices, energy balance, over-consumption of foods, food and diet fads and fallacies, nutrient needs, nutrient supplements, food safety, nutrition legislation and current dietary trends.
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FN 101 CULINARY PRINCIPLES I
3 Units 2 hours lecture 3 hours lab
Transfers: CSU
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Recommended Preparation: FN 246
Beginning students will gain a general understanding of cooking theory while developing professional culinary arts skills. Basic cooking principles of stocks, sauces, soups, poultry, vegetable and starches will be included. Development of culinary skills through lab applications and field trip excursions (formerly FN 240).
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FN 110 FOOD PREPARATION ESSENTIALS
3 Units 2 hours lecture 3 hours lab
Transfers: CSU
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Recommended Preparation: Eligibility for ENG 1A
Practical experience in healthy food preparation techniques as well as an investigation of scientific principles involved. Emphasis is placed on ingredient selection and interaction, technique and production standards, food safety and sanitation, nutrient values and food presentation.
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FN 120 SUSTAINABLE MEALS
3 Units 2 hours lecture 3 hours lab
Transfers: CSU
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Topics emphasized include the close links among growing vegetables and herbs, preparing healthy and nutritious meals, sustainability in the food service industry, and understanding the environmental ethics, based upon the “Farm-to-Table” model. Growing, planning, organizing, experimenting, preparing and serving sustainable cuisine will be discussed and taught. Laboratory experiences include “hands on” growing and maintaining an organic garden and preparing sustainable foods.
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FN 140 WORLD CUISINES
2 Units 1 hour lecture 3 hours lab
Transfers: CSU
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Prepare, taste, serve and evaluate traditional, regional dishes from around the globe. This course focuses on cuisine and culture from around the world emphasizing regional, ethnic, cultural, religious, historical, and social influences on food patterns and cuisines. Laboratory experience with foods from many cultures will be stressed as well as professional and commercial applications.
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FN 142 CLASSICAL FRENCH CUISINE
2 Units 1 hour lecture 3 hours lab
Transfers: CSU
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Mastery of techniques in menu planning, preparation, presentation, and service of French cuisine. Professional and commercial applications as well as culinary careers will be explored.
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FN 150 INTRODUCTION TO HOSPITALITY MANAGEMENT
3 Units 3 hours lecture
Transfers: CSU
Overview of structure and financial performances of hospitality industry; food and lodging, resorts, tourism enterprises, attractions and related operations. Focuses on orientation to customer service, cultural/economic trends and career opportunities.
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FN 152 SPECIAL EVENTS AND CATERING MANAGEMENT
3 Units 3 hours lecture
Transfers: CSU
Covers all aspects of the event planning and catering management business including operations, pricing, equipment, staff training, sustainable and green catering practices, menu and proposal design, industry software, and the expansion of the event market. State-of-the art marketing strategies, such as social networking, web promotion, and on-demand proposal development, are also discussed.
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FN 154 HOSPITALITY - PRODUCTION AND COST CONTROL
3 Units 3 hours lecture
Transfers: CSU
Analyzing and managing: Food, beverage, labor and other costs within a hospitality operation. Emphasis on problem solving, applying cost control techniques to maximize profits while managing expenses. Topics include: establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor control.
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FN 157 HOSPITALITY LAW
3 Units 3 hours lecture
Transfers: CSU
Shows students and practicing hospitality managers how to effectively manage their legal environment. By learning to think proactively, students consider how their actions will be viewed in a legal context, thereby precluding many legal difficulties. Familiarizes readers with hospitality legalities, provides relevant exercises, and applies lessons learned to real-world hospitality management situations.
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FN 160 NUTRITION, WEIGHT MANAGEMENT, AND EATING DISORDERS
3 Units 3 hours lecture
Transfers: CSU
Sound principles of weight management and nutritional concerns of eating disorders. Investigates and evaluates weight-control methods, food fads, fallacies, basic nutritional needs, and recommended lifestyle changes. Current approaches to nutritional care and treatment of eating disorders will be covered. Emphasizes application of nutrition principles for eating disorder counselors and nutrition professionals in the counseling setting.
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FN 161 NUTRITION FOR HEALTH OCCUPATIONS
2 Units 2 hours lecture
Transfers: CSU
Prerequisite: FN 50
Covers the essential nutrients and their roles in health and disease, basic dietary guides and tools and how to evaluate nutrition information as to its validity and application; examines in depth the application of nutrition to prevent and manage various clinical conditions and chronic disease, provides practice in developing therapeutic diets appropriate to chronic disease states.
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FN 164 SPORTS NUTRITION
3 Units 3 hours lecture
Transfers: CSU
Overview of basic nutrition concepts for individuals interested in sports, fitness, and health. Emphasis on current nutrition practices related to athletic performance. Covers energy and nutrient needs, hydration and hyponatremia, specific activity recommendations, supplementation guidelines, NCAA guidelines, collegiate athletics, body composition, and application.
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FN 169 LIFECYCLE NUTRITION
3 Units 3 hours lecture
Transfers: CSU
Prerequisite: FN 50
An in-depth analysis of the relationship of nutrition to growth and development from prenatal stages through senescence. Covers the function of nutrients in basic life processes and health issues related to insufficient or excessive amounts of nutrients. Dietary guidelines and methods of analysis of a healthy diet throughout the lifespan will be taught, with a focus on social, cultural, economic and environmental conditions that influence nutrition.
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FN 171 SANITATION AND SAFETY
2 Units 2 hours lecture
Transfers: CSU
Environmental control and its application to food preparation, personal cleanliness, sanitation in the commercial kitchen and dining room, and the use and care of equipment within food service operations. Emphasis on prevention of food borne illnesses, through flow of food and HACCP management, as well as safety and accident prevention on the job and optimum equipment selection, use, and maintenance.
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FN 173 CATERING AND BANQUETS
3 Units 2 hours lecture 3 hours lab
Transfers: CSU
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Recommended Preparation: FN 240 and 244
Catering skills, personal chef business management and service, menu planning, equipment selection, logistics, and advanced presentation techniques of catering and banquet production will be included. On-site, off-premise, and special event planning from the perspective of hospitality, profitability, and customer service are emphasized. This course requires students to make themselves available for two catered events within the current semester that may not be scheduled during regular class hours.
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FN 176 FOOD AND BEVERAGE OPERATIONS
3 Units 3 hours lecture
Transfers: CSU
Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities. Topics include: functions of management, marketing, menu development, effective cost controls in purchasing, labor and service techniques (formerly FN 275).
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FN 205 NUTRITION FOR CULINARY PROFESSIONALS
3 Units 3 hours lecture
Overview of nutrition including major nutrients, life cycle needs, energy balance, role of food and nutrition in culinary arts, and consumer expectations and industry response.
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FN 210 SERVSAFE IN FOOD PRODUCTION
1 Unit 1 hour lecture
Basic information on food safety risks, standards and practices in restaurant operations. Students may take the national ServSafe exam upon the completion of this course.
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FN 210NC SERVSAFE IN FOOD PRODUCTION NC
0 Unit 1 hour lecture
Basic information on food safety risks, standards and practices in restaurant operations. Students may take the national ServSafe exam upon the completion of this course. This non-credit version is intended for students who have already taken the credit version and need to renew. It does not count toward the unit requirement for certificates or degrees.
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FN 220 FRENCH BISTRO CUISINE
2 Units 1 hour lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current Servsafe Certification
Exploration and preparation of the foods of provincial France. Students will gain practical experience in the planning and preparation of representative Provencal French bistro specialties and menus. Emphasis is on developing professional skills and techniques applicable to the commercial food industry.
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FN 222 CHINESE CUISINE
2 Units 1 hour lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Investigate the many regional cuisines of China, including Szechwan/Hunan, Peking/Mandarin, Cantonese, and Shanghai/Fukien. Practical experience in preparing authentic Chinese dishes is an integral part of the course. Emphasis is on developing professional skills and techniques applicable to the commercial food industry.
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FN 223 ASIAN CUISINE
2 Units 1 hour lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Cuisines of the Philippines, Japan, China, Thailand, India, Vietnam, and Indonesia. Regional, ethnic, religious, and geographic influences on food patterns and customs will be examined. Emphasis is on developing professional skills and techniques applicable to the commercial food industry.
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FN 226 MEXICAN CUISINE
2 Units 1 hour lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Focus on the art of preparing and presenting the many regional cuisines of Mexico. Practical experience in preparing authentic Mexican dishes is an integral part of the course. Emphasis is on developing professional skills and techniques applicable to the commercial food industry.
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FN 227 MEDITERRANEAN CUISINE
2 Units 1 hour lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
The cuisines and cultures of the following Mediterranean countries are included in our course study: Spain, France, Italy, Morocco, Egypt, Greece, and Turkey. Prepare, taste, serve and evaluate traditional regional dishes of the Mediterranean. Laboratory experiences will emphasize flavor profile and preparation techniques that represent each Mediterranean region. The course cultivates an understanding and appreciation of diverse world cultures and their approach to food. Included will be appetizers, soups, salads, main dishes, meats, sauces, dressings, and desserts appropriate to each region. Emphasis is on developing professional skills and techniques applicable to the commercial food industry.
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FN 228 ITALIAN CUISINE
2 Units 1 hour lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Theory and study of Italian cuisine. Regional and cultural differences are explored as to how they are represented in traditional specialties. Students will gain practical experience in the techniques, preparation, and presentation of Italian cuisine. Emphasis is on developing professional skills and techniques applicable to the commercial food industry.
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FN 230 VEGETARIAN CUISINE
2 Units 1 hour lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Focus on the art of preparing and presenting vegetarian foods. Practical experience in preparing vegetarian dishes, variety of cultural and ethnic dishes included. Also includes an exploration of nutrition information including health benefits and recommendations for healthy food planning, and use of specialized ingredients. Emphasis is on developing professional skills and techniques applicable to the commercial food industry.
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FN 232 TECHNIQUES OF HEALTHY COOKING
2 Units 1 hour lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Focus on the art of preparing and presenting healthy cuisine to support life-long eating patterns that promote good health. Practical experience in planning and preparing healthy dishes using innovative methods–a variety of cultural and ethnic dishes included. Emphasizes exploration of nutrition information, modification of less healthy recipes, substituting ingredients to include more healthful item-including health benefits and recommendations for healthy food choices, planning, and use of specialized ingredients.
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FN 235 EUROPEAN REGIONAL FOODS TOUR
2 Units 1 hour lecture 3 hours lab
A culinary lecture and lab tour of European regional cuisine. Hands on cooking experience, demonstration and tours of regional artisan factories that produce regional goods. Students will gain practical hands-on experience in the techniques, preparation and presentation of the region. Thematic emphasis and course content will vary depending on location. This class is off-campus and will require travel abroad, on specific dates.
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FN 236 AMERICAN REGIONAL CUISINE
2 Units 1 hour lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Culinary history and survey of major influences and origins of American foods. Regions covered include the Northeast, Southern, Middle America, Pacific Northwest, Southwest, and California. A unique cuisine has been created from the contributions of Native Americans and many immigrant groups. This diverse culinary heritage will be investigated through hands-on preparation of traditional regional foods. Emphasis is on developing professional skills and techniques applicable to the commercial food industry.
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FN 241 CULINARY PRINCIPLES II
3 Units 2 hours lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Recommended Preparation: FN 101
Advanced principles and techniques of culinary arts will be covered. Practical experience in techniques, preparation, presentation and service of poultry, meats, fish and shellfish, charcuterie will be explored. Purchasing, storage and quality control of products will be taught.
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FN 244 BAKING FUNDAMENTALS I
3 Units 2 hours lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Fundamental principles of baking including ingredients, quick breads, yeast dough (both lean and enriched), cookies, cupcakes, pastry fillings, tarts, pies and pie fillings. Career outlets and nutritional considerations also covered.
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FN 245 BAKING FUNDAMENTALS II
3 Units 2 hours lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Recommended Preparation: FN 244
Advanced baking skills and methods. Topics include pastries, cakes, crèmes, custards, specialty desserts, and chocolate tempering, while emphasizing presentation techniques.
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FN 246 INTRODUCTION TO CULINARY ARTS
3 Units 2 hours lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Basic principles of culinary arts with focus on terminology, knife skills and professional techniques. Practical experience in techniques, preparation, presentation and service of cold sauces, salads, sandwiches and breakfast items including cheese selection will be explored. Purchasing, storage and quality control of pantry products are included.
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FN 261 INTERNSHIP
1 Unit 1 hour lecture
Students will be taught the skill set necessary to secure an internship or job placement, learn desirable professional skills, resume writing, interview techniques and time management skills.
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FN 281 FLAVOR DYNAMICS
3 Units 3 hours lecture
Taste is the number one driving factor in the decision to purchase food. Flavor Dynamics uncovers the secrets of successful flavor combinations. Students will learn to understand their own sense of taste while increasing olfactory awareness. Topics include the five basic tastes - Salty, Sweet, Bitter, Sour and Umami - and how to use herbs, spices, oils, vinegar’s and aromatic ingredients to create multi dimensional flavors.
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FN 282 INTRODUCTION TO HERBS
2 Units 1 hour lecture 3 hours lab
Learn how to get more out of herbs by adding flavor and nutrition when preparing foods. Topics will guide students through a range of different herbs and spices, including leaves, flowers, roots, seeds and stems that are available today. Identification and uses are shown and practiced at each class. Hands on experience making infusions, oils, tea, decoctions will be taught. Methods to help understand what herbs to use in which circumstance are explored. Discusses the culinary, medicinal, nutritional, household, and cosmetic applications of a variety of different herbs.
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FN 285 PERSONAL CHEF
3 Units 3 hours lecture
The professional personal chef is one of the fastest growing careers in food service. Personal chefs have the chance to work with food in a more creative, personalized way and also approach their careers with a more entrepreneurial business sense. Topics covered include starting and growing a successful professional personal chef business and the skills and competencies required as well as, providing a practical road map to get started.
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FN 286 SUGAR CONFECTIONERY
1 Unit 0.5 hour lecture 1.5 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Explore the chemistry of sugar at various stages of cooking. Make confectioneries such as pate de fruit, guimauve, caramels, nougats, sponge candy and other candies. Learn to use pastillage, pulled sugar, blown sugar, and poured sugar to create a variety of edible décor and showpieces.
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FN 287 CHOCOLATE CONFECTIONERY
1 Unit 0.5 hour lecture 1.5 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Study the history of chocolate, its cultivation, and present-day manufacturing. Topics include the fundamentals of chocolate science and tempering, and practice in producing a wide range of chocolate candies. Truffles, hand-dipped candies, molded bonbons, and chocolate décor will be covered.
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FN 288 ADVANCED BAKING AND PASTRY
3 Units 2 hours lecture 3 hours lab
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Advanced principals and techniques of baking. Artisan bread techniques using sourdough starter and levain, croissants and vienoisserie. Advanced cake decorating techniques using fondant, gum paste, and modeling chocolate will be covered.
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French |
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FR 1 ELEMENTARY FRENCH
5 Units 5 hours lecture
Transfers: CSU, UC
Corequisite: FR 901
Recommended Preparation: College level reading ability
Designed to develop the fundamentals of communicative competence in colloquial French. The emphasis is on listening, comprehension, and conversational skills. Early reading and writing skills are introduced, as well as fundamental aspects of culture. Equivalent to two years high school French.
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FR 2 ELEMENTARY FRENCH
5 Units 5 hours lecture
Transfers: CSU, UC
Prerequisite: FR 1 or two years of high school French
Corequisite: FR 902
Designed to further the fundamentals of communicative competence in daily spoken French. Although the focus remains on listening comprehension and speaking, reading and writing skills will be expanded. This course continues the familiarization with customs and cultural achievements begun in the previous semester.
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FR 3 INTERMEDIATE FRENCH
5 Units 5 hours lecture
Transfers: CSU, UC
Prerequisite: FR 2 or three years of high school French
Corequisite: FR 903
Reviews the fundamentals with further study of the French language and culture.
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FR 4 INTERMEDIATE FRENCH
5 Units 5 hours lecture
Transfers: CSU, UC
Prerequisite: FR 3 or four years of high school French
Corequisite: FR 904
Concentrates on the development of fluency in the skills needed to communicate in French. Further study of cultural topics.
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FR 10 INTERMEDIATE CONVERSATIONAL FRENCH
3 Units 3 hours lecture
Transfers: CSU, UC
Prerequisite: FR 2 or four years of high school French
Designed to develop fluency in French. The emphasis is on both formal and informal expression and conversation in the language.
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FR 21 INTRODUCTION TO FRENCH LANGUAGE AND CULTURE
3 Units 3 hours lecture
Transfers: CSU, UC
Recommended Preparation: College-level reading ability
Traces the development of French culture from Roman period to modern times. Conducted in English. No prior study of French language or culture required.
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FR 901 FRENCH LANGUAGE LAB
0.5 Unit 1.5 hours learning center
Corequisite: FR 1
Requires concurrent enrollment in French 1. Enhances and provides practice in skills learned in French 1 Language course.
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FR 902 FRENCH LANGUAGE LAB
0.5 Unit 1.5 hours learning center
Corequisite: FR 2
Requires concurrent enrollment in French 2. Enhances and provides practice in skills learned in French 2 Language course.
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FR 903 FRENCH LANGUAGE LAB
0.5 Unit 1.5 hours learning center
Corequisite: FR 3
Requires concurrent enrollment in French 3. Enhances and provides practice in skills learned in the French 3 course.
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FR 904 FRENCH LANGUAGE LAB
0.5 Unit 1.5 hours learning center
Corequisite: FR 4
Requires concurrent enrollment in French 4. Enhances and provides practice in skills learned in the French 4 course.
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Geographic Information Systems |
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GIS 110 INTRODUCTION TO GEOGRAPHIC INFORMATION SYSTEMS (GIS)
2 Units 1 hour lecture 3 hours lab
Transfers: CSU
Study of Geographic Information Systems (GIS) science and its applications to spatial data management. Identification and acquisition of GIS data. Assessment of vector and raster systems, scale, resolution, map projection, coordinate systems, georeferencing and Global Positioning Systems (GPS). Spatial analysis and modeling with GIS. Also listed as GEOG 110 . Credit given in either area, not both.
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GIS 211 INTERMEDIATE GEOGRAPHIC INFORMATION SYSTEMS (GIS)
2 Units 1 hour lecture 3 hours lab
Prerequisite: GEOG /GIS 110
Intermediate GIS course prepares students for advanced geographic analysis. Students will integrate geographic and spatial concepts into acquisition and creation of Geographic Information Systems (GIS), Global Positioning system (GPS) and varied data types, cartography, programming, and raster data. Laboratory exercises will allow students of various disciplines to explore the use of GIS in their fields. Also applicable to those already in the GIS field seeking additional skills. Also listed as GEOG 211 . Credit given in either area, not both.
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Geography |
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GEOG 1 PHYSICAL GEOGRAPHY
3 Units 3 hours lecture
Transfers: CSU, UC
Focuses on the basic physical elements of geography: Earth-sun relationships, weather, climate, landforms, soils, water and natural vegetation, and their integrated patterns of world distribution. C-ID: GEOG 110
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GEOG 1H HONORS PHYSICAL GEOGRAPHY
3 Units 3 hours lecture
Transfers: CSU, UC
Focuses on the basic physical elements of geography: Earth-sun relationships, weather, climate, landforms, soils, water and natural vegetation, and their integrated patterns of world distribution. The honors course is enriched by a smaller class size, allowing mentored individual research, the level of sources used in research, and presentation of research in a public poster session. Credit may be earned for 1 or 1H, but not both. Letter grade only. C-ID: GEOG 110
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GEOG 1L PHYSICAL GEOGRAPHY LABORATORY
1 Unit 3 hours lab
Transfers: CSU, UC
Prerequisite: Taken concurrently with GEOG 1 or after completing GEOG 1
An earth environment laboratory that explains in greater depth the ideas and relationships of physical geography. Stresses the scientific method in interpreting Earth-sun relations; time; earth representation through globes and maps; weather (temperature, moisture, pressure and winds); climate; natural vegetation; soils and landform evolution by tectonic forces, erosion and deposition. C-ID:GEOG 111
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GEOG 2 CULTURAL GEOGRAPHY
3 Units 3 hours lecture
Transfers: CSU, UC
Introduction to social and political elements of geography and a survey of major cultural patterns. Credit may be earned for 2 or 2H , but not both.
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GEOG 2H HONORS CULTURAL GEOGRAPHY
3 Units 3 hours lecture
Transfers: CSU, UC
Introduction to social and political elements of geography and a survey of major cultural patterns. The Honors course is enriched by a smaller class size, allowing mentored individual research, the level of sources used in research, and presentation of research in a public poster session. Credit may be earned for either 2 or 2H, but not both. Letter grade only. C-ID: GEOG 120
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GEOG 3 WORLD REGIONAL GEOGRAPHY
3 Units 3 hours lecture
Transfers: CSU, UC
Introduction to the world’s geographical regions and major countries with an emphasis on human cultural patterns and their evolution in diverse physical environments.
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GEOG 38 CALIFORNIA GEOGRAPHY
3 Units 3 hours lecture
Transfers: CSU, UC
The natural and cultural environment of California with special emphasis on the effects of the climate, topography, resources and location upon the social, political and economic development of the state.
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GEOG 102 GEOGRAPHY FIELD STUDIES
1 Unit 0.5 hour lecture 1.5 hours lab
Transfers: CSU
A lecture and laboratory field course to study the physical and cultural geography of Western North America. Thematic emphasis and course content will vary depending on location.
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GEOG 106 FIELD STUDIES OF DESERT REGIONS
1 Unit 0.5 hour lecture 1.5 hours lab
Transfers: CSU
Studies the physical and cultural geography of deserts. Thematic emphasis and course content will vary depending on location.
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GEOG 107 FIELD STUDIES OF MOUNTAIN AREAS
1 Unit 0.5 hour lecture 1.5 hours lab
Transfers: CSU
Studies the physical and cultural geography of mountain areas. Thematic emphasis and course content will vary depending on location.
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GEOG 108 FIELD GEOGRAPHY
2 Units 1 hour lecture 3 hours lab
Transfers: CSU
Studies physical and cultural geography in the field. Thematic emphasis and course content will vary depending on location.
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GEOG 109 FIELD STUDIES OF COASTAL REGIONS
1 Unit 0.5 hour lecture 1.5 hours lab
Transfers: CSU
Studies the physical and cultural geography of coastal areas. Thematic emphasis and course content will vary depending on location.
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GEOG 110 INTRODUCTION TO GEOGRAPHIC INFORMATION SYSTEMS (GIS)
2 Units 1 hour lecture 3 hours lab
Transfers: CSU
Study of Geographic Information Systems (GIS) science and its applications to spatial data management. Identification and acquisition of GIS data. Assessment of vector and raster systems, scale, resolution, map projection, coordinate systems, georeferencing and Global Positioning Systems (GPS). Spatial analysis and modeling with GIS. Also listed as GIS 110. Credit given in either area, not both. C-ID: GEOG 155
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GEOG 211 INTERMEDIATE GEOGRAPHIC INFORMATION SYSTEMS (GIS)
2 Units 1 hour lecture 3 hours lab
Prerequisite: GEOG /GIS 110
Intermediate GIS course prepares students for advanced geographic analysis. Students will integrate geographic and spatial concepts into acquisition and creation of Geographic Information Systems (GIS), Global Positioning System (GPS) and varied data types, cartography, programming, and raster data. Laboratory exercises will allow students of various disciplines to explore the use of GIS in their fields. Also applicable to those already in the GIS field seeking additional skills. Also listed as GIS 211 . Credit given in either area, not both.
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Geology |
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GEOL 1 INTRODUCTION TO PHYSICAL GEOLOGY
4 Units 3 hours lecture 3 hours lab
Transfers: CSU, UC
Integrated study of the principles of geology and the use of geologic clues to determine earth history. Emphasis will be placed on the composition of earth’s crust and interior, plate tectonics, volcanism, earthquakes, mountain building, surface processes and natural resources such as minerals, fossil fuels, and water. Includes laboratory exercises in identifying common minerals and rocks, reading and interpreting aerial photos, topographic, and geologic maps. Field trips will supplement laboratory work.
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GEOL 2 HISTORICAL GEOLOGY
4 Units 3 hours lecture 3 hours lab
Transfers: CSU, UC
Recommended Preparation: GEOL 1 or 20
A study of the geological and biological evolution of the Earth. Includes an introduction to geologic time; relative and absolute dating methods; stratigraphic principles; the origin of the universe, solar system, atmosphere, oceans and life; plate tectonics; and the evolution of Earth’s surface and development of organisms through geologic time. Required lab allows application of lecture content. Field trips may be required to fulfill the objectives of this course.
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GEOL 3 GEOLOGY OF CALIFORNIA
3 Units 3 hours lecture
Transfers: CSU, UC
A study of California’s geologic provinces and their direct affect on the human history of the state. How the San Andreas Fault system, other earthquake faults, volcanoes, mountain ranges, glacial valleys, and other geological features relate to and influence our life in this state. How our energy resources and recreation are directly related to the geology of the state. Field trips may be required to fulfill the objectives of this course.
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GEOL 4 NATURAL DISASTERS
3 Units 3 hours lecture
Transfers: CSU, UC
Examines how human evolution, society, culture, and even where we choose to work and live, are dictated by natural hazards. The entire time scale from formation of the universe to the present earth system will be considered. The physical processes causing earthquakes, volcanic eruptions, tsunamis, floods, windstorms, and asteroid impacts will be described, along with the role played by these random, rapid processes in the geological and biological evolution of the planet.
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GEOL 7 WEATHER AND CLIMATE
3 Units 3 hours lecture
Transfers: CSU, UC
A survey course in meteorology, introducing students to Earth’s atmosphere, weather processes, global climate patterns, and drivers of climate change in the past and the present. Includes tools and techniques used by meteorologists to observe, interpret, and predict weather. Includes tools and techniques used by paleoclimatologists to determine climate conditions in the Earth’s past. Analysis of how human activities affect weather and climate processes and the patterns of global climate impacts.
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GEOL 20 INTRODUCTION TO EARTH SCIENCE
4 Units 3 hours lecture 3 hours lab
Transfers: CSU, UC
An introduction to the Earth sciences, including geology, oceanography, meteorology, and astronomy. Study of the universe, solar system, solid earth (rocks, minerals, plate tectonics, mountain-building, and earthquakes), oceans, coastlines, the atmosphere, and life, past and present. Field trips may be required to fulfill the objectives of this course.
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GEOL 21 THE SOLAR SYSTEM
3 Units 3 hours lecture
Transfers: CSU, UC
A study of the origin and evolution of our solar system, from the beginning to the present, as deduced from sampling, remote sensing, exploration, imagery, and theory. We will discuss and compare composition; tectonics; volcanism; surface processes; and atmospheric and thermal evolution of earth, the moon, terrestrial, and Jovian planets and their satellites. Additional topics will include meteorite and comet impacts and the possible existence of life elsewhere in the solar system. Field trips may be required to fulfill the objectives of this course. Also listed as ASTR 21 . Credit given in either area, not both.
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GEOL 23 ENVIRONMENTAL GEOLOGY
4 Units 3 hours lecture 3 hours lab
Transfers: CSU, UC
Environmental Geology is the study of the nature and dynamics of the interactions between Earth materials, its deep and near-surface processes, its hydrosphere, biosphere and atmosphere as well as how humans interact with it. Topics include climate and climate change, natural hazards (earthquakes, volcanoes, landslides and floods), resource management (mining, surface and groundwater), energy resources (fossil fuels and alternatives), pollution (water quality and air pollution), monitoring, and human influence. Field trips may be required. Also listed as ENV 23. Credit given in either area, not both.
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GEOL 170 GEOLOGY OF THE NATIONAL PARKS
2 Units 1 hour lecture 3 hours lab
Transfers: CSU
A grand geologic tour of some of the most scenic areas in the western states. Itineraries vary, but major parks like Zion, Bryce, Arches, Yellowstone, the Grand Tetons and the Grand Canyon are examples of locales visited. Thematic emphasis will vary depending on parks visited. Students in geology and earth sciences are encouraged to enroll.
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GEOL 172 GEOLOGY OF THE MOJAVE DESERT
1 Unit 0.5 hour lecture 1.5 hours lab
Transfers: CSU
Studies the origin, evolution, and geology of the Mojave Desert and adjacent areas. Students in geology and earth sciences are encouraged to enroll.
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GEOL 173 GEOLOGY OF DEATH VALLEY
1 Unit 0.5 hour lecture 1.5 hours lab
Transfers: CSU
Studies the origin, evolution, and geology of Death Valley National Park and adjacent areas. Thematic emphasis and course content will vary.
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GEOL 174 GEOLOGY OF THE EASTERN SIERRA NEVADA
1 Unit 0.5 hour lecture 1.5 hours lab
Transfers: CSU
Studies the origin, evolution, and geology of Eastern Sierra region and adjacent areas. Thematic emphasis and course content will vary.
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GEOL 182 GEOLOGY MORRO BAY & THE CENTRAL COAST
1 Unit 0.5 hour lecture 1.5 hours lab
Transfers: CSU
Studies the origin, evolution, and geology of the Coast Range, Morro Bay, and adjacent areas. Thematic emphasis and content will vary.
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GEOL 185 GEOLOGY OF YOSEMITE NATIONAL PARK
1 Unit 0.5 hour lecture 1.5 hours lab
Transfers: CSU
Application of geologic principles to study the rocks, tectonic settings, and active geologic processes of Yosemite National Park and the surrounding Sierra Nevada mountains. Trip will involve group camping and hiking. Previous geology course recommended but not required. Course may require ability to work and study under rigorous conditions.
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GEOL 186 GEOLOGY OF THE SOUTHERN COLORADO PLATEAU
2 Units 1 hour lecture 3 hours lab
Transfers: CSU
Application of geologic principles to study rock sequences, tectonic settings, and active geologic processes of the southern Colorado Plateau and the Sonoran Desert. Thematic emphasis will vary depending on parks visited. Trip will involve group camping and hiking. Previous geology course recommended but not required. Course may require ability to work and study under rigorous conditions.
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GEOL 191 GEOLOGY OF THE NORTHERN COLORADO PLATEAU
2 Units 1 hour lecture 3 hours lab
Transfers: CSU
Application of geologic principles to study rock sequences, tectonic settings, and active geologic processes of the northern Colorado Plateau, the basin and range, and the southern Rocky Mountains. Thematic emphasis will vary depending on parks visited. Trip will involve group camping and hiking. Previous geology course recommended but not required. Course may require ability to work and study under rigorous conditions.
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German |
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GER 1 ELEMENTARY GERMAN
5 Units 5 hours lecture
Transfers: CSU, UC
Corequisite: GER 901
Recommended Preparation: College-level reading ability
Designed to develop the fundamentals of communicative competence in colloquial German. The emphasis is on listening, comprehension, and conversational skills. Early reading and writing skills are introduced as well as fundamental aspects of culture. Equivalent to two years high school German.
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GER 2 ELEMENTARY GERMAN
5 Units 5 hours lecture
Transfers: CSU, UC
Prerequisite: GER 1 or two years of high school German
Corequisite: GER 902
Designed to further the fundamentals of communicative competence in daily spoken German. Although the focus remains on listening comprehension and speaking, reading and writing skills will be expanded. This course continues the familiarization with customs and cultural achievements begun in the previous semester.
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GER 3 INTERMEDIATE GERMAN
5 Units 5 hours lecture
Transfers: CSU, UC
Prerequisite: GER 2 or three years of high school German
Corequisite: GER 903
Reviews the fundamentals with further study of the German language and culture.
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GER 4 INTERMEDIATE GERMAN
5 Units 5 hours lecture
Transfers: CSU, UC
Prerequisite: GER 3 or four years of high school German
Corequisite: GER 904
Concentrates on the development of fluency in the skills needed to communicate in German. Further study of cultural topics.
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GER 901 GERMAN LANGUAGE LAB
0.5 Unit 1.5 hours learning center
Corequisite: GER 1
Requires concurrent enrollment in German 1. Enhances and provides practice in skills learned in German 1 course.
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GER 902 GERMAN LANGUAGE LAB
0.5 Unit 1.5 hours learning center
Corequisite: GER 2
Requires concurrent enrollment in German 2. Enhances and provides practice in skills learned in German 2 course.
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GER 903 GERMAN LANGUAGE LAB
0.5 Unit 1.5 hours learning center
Corequisite: GER 3
Requires concurrent enrollment in German 3. Enhances and provides practice in skills learned in German 3 course.
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GER 904 GERMAN LANGUAGE LAB
0.5 Unit 1.5 hours learning center
Corequisite: GER 4
Requires concurrent enrollment in German 4. Enhances and provides practice in skills learned in German 4 language course.
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Global Studies |
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GLST 1 INTRODUCTION TO GLOBAL STUDIES
3 Units 3 hours lecture
Transfers: CSU, UC
Recommended Preparation: ENG 1A
Introduction to the interdisciplinary field of Global Studies, including the history of globalization, and economic, political, social, cultural and ecological developments related to the process of globalization.
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GLST 2 GLOBAL ISSUES
3 Units 3 hours lecture
Transfers: CSU, UC
Recommended Preparation: ENG 1A
Introduction to the origins, current status, and future trends of major transnational issues confronting the global community. Topics can include population trends, economic development and inequality, basic human needs (for food, water, health care), human rights, international conflict and security concerns, and environmental problems. The course also focuses on global governance, including the study of collective global responsibilities.
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