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Fashion |
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FASH 111 SEWING FOR FASHION DESIGN II
3 Units 2.5 hours lecture 1.5 hours lab
Transfers: CSU
Recommended Preparation: FASH 100 or equivalent experience is suggested to help students be successful in this course.
Designed for the student who has completed Sewing for Fashion Design I. Students will continue to build their sewing skills using industrial equipment while constructing the following projects: pants, button down collar shirt and a knit project. Industrial and home sewing techniques will be covered. More challenging fabrics will be used.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 112 FASHION SEWING–ADVANCED
3 Units 2.5 hours lecture 1.5 hours lab
Transfers: CSU
Recommended Preparation: FASH 111 or equivalent experience is suggested to assist the student to be successful in this class.
Application of advanced techniques in construction of garments. Use of designer patterns and adapting patterns for a more personal style. Handling of such special fabrics as velvet, microfibers, sheers, silks, piques, taffetas, and lace. Fine custom details such as lining and underlining.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 113 COUTURE SEWING
2 Units 1 hour lecture 3 hours lab
Transfers: CSU
Recommended Preparation: FASH 111 or equivalent experience is suggested to aid student in successful completion of this course.
Application of custom techniques in construction of haute couture garments. Instruction in fine finishing details such as hand-sewing techniques, trapunto, self-trim applique, and beading.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 120 TAILORING
3 Units 2.5 hours lecture 1.5 hours lab
Transfers: CSU
Recommended Preparation: FASH 100 or basic sewing skills are suggested to assist student to complete this course successfully.
Emphasizes tailoring techniques as applied to construction of coats and suits. Stresses hand-tailoring processes including working with wool, hand-rolling collars, and supporting fabrics and linings. Also includes tailoring methods using soft, unconstructed fabrics, new shaping techniques and quick methods of construction.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 124 WEARABLE ART
3 Units 2.5 hours lecture 1.5 hours lab
Transfers: CSU
Recommended Preparation: FASH 100 or basic sewing skills are suggested to assist student to complete this course successfully.
Incorporates student’s artistic abilities, cultural and ethnic sources, specialty fabrics, needle arts and heirloom sewing to create an artistic wearable garment. Covers design methods, embellishment, surface patterns, and construction of clothing.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 130 FLAT PATTERN DESIGN
4 Units 4 hours lecture 1 hour lab
Transfers: CSU
Recommended Preparation: FASH 100 or basic sewing skills
Creative fashion and costume design achieved through flat pattern techniques. Use of the basic sloper and construction of half-scale garments.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 131 CAD PATTERNMAKING WITH TUKATECH
3 Units 2 hours lecture 3 hours lab
Transfers: CSU
Prerequisite: FASH 130
Designed to teach computerized pattern making skills of garment design using Tukatech software. Course includes drafting basic pattern blocks (slopers), manipulating or creating new darts, adding fullness, creating pleats and making new seams on computer program. Tukatech adds computerized flat-pattern dimension to traditional flat pattern and provides a better understanding of the processes involved in producing ready-to-wear or custom apparel.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 132 DRAPING FASHION DESIGNS
3 Units 2.5 hours lecture 1.5 hours lab
Transfers: CSU
Recommended Preparation: FASH 100 or basic sewing skills will assist the student to complete this class successfully.
Creative apparel designing using fabric-draping techniques on a dress form with application to the individual.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 136 APPAREL DESIGN
3 Units 2.5 hours lecture 1.5 hours lab
Transfers: CSU
Recommended Preparation: FASH 130 or equivalent experience is suggested to assist with student success in this class.
Designed to teach the basic skills of garment design: how designers develop a line, sources of inspiration, trend reports, and the elements of a successful apparel line. Course includes garment sketch, line presentation, sourcing, cost sheets, garment specs and taking your line to market.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 140 FASHION IMAGE
3 Units 3 hours lecture
Transfers: CSU
Aims to help men and women to look and dress their best, taking into account personal style, lifestyle, goals and budget. Provides tools for evaluating your individual style, accentuating your assets, becoming aware of color, proportion and fit. Professional fashion styling, image management and photo shoots will be included. May include field trip related to current subject matter.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 141 APPAREL SELECTION
3 Units 3 hours lecture
Transfers: CSU
Concepts of apparel selection for professional and personal needs based on design, culture, image and lifestyles. Includes the study of sociological, physiological, and psychological aspects of dress. The fashion professional uses this information to better design, produce, and select products to meet the needs of a culturally diverse consuming population. May include field trip related to current subject matter.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 143 FASHION BUYING AND MERCHANDISING
3 Units 3 hours lecture
Transfers: CSU
Study the principles and techniques of merchandising pertinent to the fashion industry including buying fashion, methods of merchandising fashion, and merchandise control.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 144 FASHION TRENDS AND CULTURAL COSTUMES
3 Units 3 hours lecture
Transfers: CSU
Examines the forces which influence the fashion trends of today by studying the clothing, textiles, arts, and cultures of the past. Covers historical, artistic, socioeconomic, geographic, religious, political, and cultural influences on clothing design, textiles, and fashion from ancient to modern civilization. Includes cultures throughout the world.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 145 INTERNSHIP
1 Unit 1 hour lecture
Transfers: CSU
Corequisite: CWE 180
Supervised and educationally-directed internship. Weekly lectures will relate on-the-job experiences with academic program. To be taken in the final year of program with CWE 180.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 147 SPECIAL EVENTS COORDINATION AND PROMOTION
3 Units 2 hours lecture 3 hours lab
Transfers: CSU
Emphasis is on a student-produced fashion event. The course will provide training in fashion promotion and coordination, retail sales, advertising, and merchandising.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 148 VISUAL MERCHANDISING
3 Units 2 hours lecture 3 hours lab
Transfers: CSU
Visual merchandising as both an art form and a selling technique in fashion retailing. The use of color, outfit coordination, store layout, fixtures, lighting, signing, composition, mannequins, and props will be studied.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 150 FASHION APPAREL AND PROFESSIONAL TECHNIQUES
3 Units 2.5 hours lecture 1.5 hours lab
Transfers: CSU
Information about fashion designers’ ready-to-wear and non-textile merchandise. Includes men’s and women’s clothing, jewelry, leather, shoes, and accessories. Examination of methods of construction and production, fashion terms, and consumer information. Stresses professional portfolio development and presentation skills for fashion design and merchandising students.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 154 FASHION ILLUSTRATION
3 Units 2.5 hours lecture 1.5 hours lab
Transfers: CSU
The study and development of fashion illustration techniques. Included will be the uses and purposes of the four types of fashion drawings: design sketching, production sketching, presentation drawing, and fashion illustration. Emphasis will be placed on the use of croquis and developing freehand sketching skills of the fashion figure in a variety of poses, with attention to the drape, texture and pattern of fabric.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 155 THE DIGITAL FASHION IMAGE
2 Units 1.5 hours lecture 1.5 hours lab
Transfers: CSU
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 (formerly FASH 260).
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 204 UNDERSTANDING APPAREL PRINCIPLES-AIMS CERTIFICATION
1 Unit 1 hour lecture 0.5 hour lab
Students will learn to use the computer for costing, pricing, inventory control as well as vendor analysis. All current concepts in wholesale and retail merchandise planning are presented. The emphasis is on practical knowledge and the use of computers in today’s apparel business. The class will cover the principles and procedures involved in the business applications of the fashion industry using Apparel Information Management System (AIMS) software for wholesale and retail buying decisions. Students passing final exam will earn AIMS Certification.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 205 CORSET CONSTRUCTION
3 Units 2.5 hours lecture 1.5 hours lab
Recommended Preparation: FASH 100 or 110 or equivalent sewing experience will assist the student to be successful in this class.
Covers types of corsets, both historical and modern. Students will create their own pattern, learn proper fitting techniques, evaluate suitability of fabric and boning and build a corset from start to finish.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 206 DESIGNING & CONSTRUCTING KNITWEAR, ACTIVEWEAR, SWIMWEAR
3 Units 2.5 hours lecture 1.5 hours lab
Recommended Preparation: FASH 100 or equivalent sewing experience will assist the student to be successful in this course.
Focuses on sewing, constructing, and designing knitwear garments. Specialty techniques, types of knits, industrial machines used with knits, and basic pattern-making will be covered. Students will create garments ranging from tops to bottoms, dresses, activewear, and swimwear.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 207 ECO-FRIENDLY FASHION TOUR
1 Unit 0.5 hour lecture 1.5 hours lab
Learn how professionals in the fashion industry are minimizing their businesses impact on the earth and “going green.” Students will visit designers, retailers, textile manufactures and “eco-preneurs” to learn how they have become fashion crusaders with light footprints. Includes site visits and on-site lectures and presentations.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 208 SEWING VINTAGE FASHIONS
3 Units 2.5 hours lecture 1.5 hours lab
Recommended Preparation: FASH 100 and 111 or equivalent experience will assist the student to be successful in this course.
Construct garments using vintage sewing patterns. Great for both fashion and costuming. Reproduce vintage clothing from 1880 through 1970s using actual and reproduced patterns. Sewing techniques from the past and their modern interpretations will also be examined. Course will include the history and evolution of patterns, sewing machines, sergers, irons, notions and equipment.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 211 ADVANCED DRESSMAKING AND CUSTOM SEWING
3 Units 2.5 hours lecture 1.5 hours lab
Recommended Preparation: FASH 111 and 130 or equivalent experience is suggested to aid in student success in this course.
Application of advanced techniques in the construction of specialty, custom and couture/designer garments. Use of advanced designer patterns and their manipulation for a custom look and fit. Handling of specialty fabrics such as lace, wools, silks, and napped fabrics as well as sophisticated couture designer finishes and embellishments.
Grading Method: GN - Letter Grade only
NR
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FASH 212 CONSTRUCTION LAB
1 Unit 3 hours lab
Includes demonstration and practice of basic and intermediate sewing skills necessary for the student at the fundamental level. Course includes exposure and use of industrial sewing machines, industrial dress forms and industrial irons in a professional studio. Offered as open-entry/open-exit as pass/no pass.
Grading Method: PN - Pass/No Pass
NR
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FASH 213 DESIGNER’S LAB
1 Unit 3 hours lab
Recommended Preparation: FASH 100
Includes demonstration and practice of advanced sewing skills necessary for the established student and designer. Course includes exposure and use of industrial sewing machines, industrial dress forms, tailoring equipment, pattern making equipment and industrial irons in a professional studio. Offered as open-entry/open-exit as pass/no pass.
Grading Method: PN - Pass/No Pass
NR
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FASH 214 COUTURE LAB
1 Unit 3 hours lab
Recommended Preparation: FASH 100 or equivalent experience is suggested to help with student success in this course.
Includes demonstration and practice of couture and specialty sewing skills necessary for the accomplished student and designer. Course includes exposure and use of industrial sewing machines, industrial dress forms, tailoring equipment, pattern making equipment, specialty equipment and industrial irons in a professional studio. Offered as open-entry/open-exit as pass/no pass.
Grading Method: PN - Pass/No Pass
NR
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FASH 216 COSTUMER’S LAB
1 Unit 3 hours lab
Includes demonstration and practice of specialty sewing skills necessary for the costuming student and designer. Course includes exposure and use of industrial sewing machines, industrial dress forms, tailoring equipment, pattern making equipment, specialty equipment, and industrial irons in a professional studio. Offered as open-entry/open-exit as pass/no pass.
Grading Method: PN - Pass/No Pass
NR
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FASH 217 FOOTWEAR DESIGN AND CONSTRUCTION
2 Units 1.5 hours lecture 2 hours lab
Design and construct footwear/shoes for an accessory line or that complete your clothing line, compliment ensembles, theatrical costumes or stand alone as wearable art. Explores historical and ethnic inspirations as well as current market interests and trends. Covers design methods, construction techniques and sources for materials. Suggested for students interested in Fashion Design and Costuming.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 218 NEW YORK STUDY TOUR
2 Units 1.5 hours lecture 1.5 hours lab
Travel to New York, the fashion capital of the United States. Students will connect with industry, observe the workplace in action, and explore employment and internship opportunities within New York City. May include field trips to apparel and textile manufacturers, showrooms, CAD companies, trend forecasters, visual display showrooms, publications, retail stores, buying offices, and museum collections. Learn about New York’s role as one of the four major fashion capitals of the world.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 219 DRESSMAKING LAB
1 Unit 3 hours lab
Includes demonstration and practice of intermediate sewing skills necessary for fashion students. Course includes exposure and use of industrial sewing machines, sergers, industrial dress forms and industrial irons in a professional studio. Offered as open-entry/open-exit as pass/no pass.
Grading Method: PN - Pass/No Pass
NR
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FASH 220 TAILOR’S LAB
1 Unit 3 hours lab
Recommended Preparation: FASH 111
Includes demonstration and practice of Tailoring sewing skills necessary for the accomplished student and designer. Course includes exposure and use of industrial sewing machines, industrial dress forms, tailoring equipment, pattern making equipment specialty equipment and industrial irons in a professional studio. Recommended for advanced fashion students. Offered as open-entry/open-exit and pass/no-pass.
Grading Method: PN - Pass/No Pass
NR
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FASH 223 MILLINERY DESIGN
3 Units 2.5 hours lecture 1.5 hours lab
Learn the historic art of millinery. Design and construct hats as an accessory line, to complete your clothing line, for theatrical costumes, or as wearable art. Covers historical and ethnic inspirations as well as current market interests and trends. Includes design methods, construction techniques and sources for materials. Ideal for students interested in Fashion Design and Costume Design.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 224 ACCESSORY DESIGN
3 Units 2.5 hours lecture 1.5 hours lab
Design and develop a line of accessories. Course covers process of accessory design from inspiration to sourcing and manufacturing of handbags, small leather goods, footwear, millinery, gloves, belts, and neckwear. Overview of accessory history as well as current market trends and designers. Construction methods and manufacturing processes for accessories will be covered.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 225 APPAREL CART - FASHION RETAILING ONLINE WITH EASY CART SHOP
1 Unit 1 hour lecture 1 hour lab
Create an online store for your fashion business using Apparel Easy Shop and other retail software. Course covers building your online store with full web administration, credit card processing, secure customer shopping, and many other features specific to apparel. Includes social media integration and online marketing.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 230 ALTERATIONS AND FITTING
3 Units 2.5 hours lecture 1.5 hours lab
Recommended Preparation: FASH 100 or basic sewing skills
Included are basic procedures involved in altering a ready-made garment, industrial sewing-machine operation, identification of specific fitting problems, causes, and remedies.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 234 ADVANCED PATTERN AND DESIGN TECHNIQUES
2 Units 1 hour lecture 3 hours lab
Prerequisite: FASH 130
Translate complex original designs into garments. Includes instruction in industrial pattern and apparel construction. Students will develop style designs and patterns.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 235 DESIGNING FOR THE FASHION INDUSTRY
2 Units 1 hour lecture 3 hours lab
Recommended Preparation: FASH 130
A professional course simulating the procedures used in the design department of a garment manufacturer. The student will design misses and junior dresses, lingerie, men’s and women’s sportswear, active sportswear, after-five, and children’s wear. Students will deal with the problems of working ahead of fashion seasons, production costs, sale-ability, and manufacture-ability of garments. Emphasis also will be placed on improving design techniques. Class will attend industry site visits.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 238 ADVANCED DRAPING AND FASHION DESIGN
2 Units 1 hour lecture 3 hours lab
Recommended Preparation: FASH 132
Explores design principles through draping techniques. Student will create half and full scale garments for presentation, professional portfolio, and department fashion show.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 240 DYE PROCESSES ON FABRICS
3 Units 2.5 hours lecture 1.5 hours lab
Explores a variety of methods used to dye and/or print fabrics suitable for use in clothing and interiors. Covers traditional procedures, terminology, equipment, and the various new dyes, pigments and technique trends in the current market. Various topics will be covered including shibori, high and low water immersion, ice dyeing, batik, fabric painting, tie-dyeing, dip dyeing and direct application processes. Methods will be explored to enable professionals and students to design fabrics to suit their garment designs and costume projects. Excellent for fashion, theater costuming, art and interior design students.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FASH 247 SPECIAL EVENTS PARTICIPATION
1 Unit 1 hour lecture 0.5 hour 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. Field trips may be required.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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. Field trips may be required.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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. Field trips may be required to complete course objectives.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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).
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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 or ENG 1AH
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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FN 161 CLINICAL NUTRITION
3 Units 3 hours lecture
Transfers: CSU
Prerequisite: FN 50
A comprehensive study of the nutrition therapy principles that influence and contribute to development of chronic diseases. Diets will be formulated for appropriate clinical conditions and disease states, such as diabetes, heart disease, cancer and obesity. Scientific concepts of therapeutic nutrition related to the function of nutrients in disease processes and current health issues with emphasis on the needs of the individual for wellness.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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FN 165 CAREERS IN NUTRITION AND DIETETICS
1 Unit 1 hour lecture
Transfers: CSU
Explore the field of nutrition and dietetics including employment opportunities, internship options, networking tactics, resume building, and trends in the field that may impact future careers. Guest speakers and field trips to nutrition service sites in health care and community agencies are included. Student will identify specific career opportunities of interest in the field of nutrition and dietetics.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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 101 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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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).
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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 or for students taking courses for the Basic Culinary Skills Certificate of Completion.
Grading Method: NC - Noncredit
R–99
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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, cres, custards, specialty desserts, and chocolate tempering, while emphasizing presentation techniques.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GN - Letter Grade only
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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 dor and showpieces.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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 dor will be covered.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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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.
Grading Method: PN - Pass/No Pass
NR
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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.
Grading Method: PN - Pass/No Pass
NR
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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.
Grading Method: PN - Pass/No Pass
NR
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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.
Grading Method: PN - Pass/No Pass
NR
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Gender and Sexuality Studies |
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GSS 10 INTRODUCTION TO WOMEN’S STUDIES
3 Units 3 hours lecture
Transfers: CSU, UC
An exploration of the core concepts of women’s and gender studies focusing on the ways in which the categories of gender as a social construct impact social institutions, cultural practices and the lives of women and men. The course focuses on the ways in which differences of race, ethnicity, class, sexuality and age define gendered experiences and identities. Students may receive credit for GSS 10 or GSS 10H, but not both (formerly WS 10).
Grading Method: GR - Letter Grade or Pass/No Pass
NR
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