2022-2023 College Catalog 
    
    May 29, 2024  
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2022-2023 College Catalog

Academic Courses

  
 

Environmental Studies
  

  • ENV 24 NATURAL HISTORY OF CALIFORNIA

    4 Units 3 hours lecture 3 hours lab
    Transfers: CSU, UC
    Acquaints the student with the basic physical and biological aspects of the coastal, valley, mountain, and desert environments of California. Field trips are required to fulfill the objectives of the course.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • ENV 25 ENVIRONMENTAL HAZARDS TO HEALTH

    3 Units 3 hours lecture
    Transfers: CSU, UC
    Provides an overview of the relationship between environmental pollutants and human health. Includes the general principles of water, soil, and air pollution, of chemical and radiation poisoning, of hazardous waste management and environmental change and of other hazards that challenge human health and well-being. Field trips may be required.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • ENV 30 ALTERNATIVE ENERGY TECHNOLOGIES

    3 Units 3 hours lecture
    Transfers: CSU, UC
    An introductory course presenting alternative energy policies and technologies that include geothermal, solar, hydroelectric, nuclear, biomass, and wind power. Problems of control, costs, pollution, and potential health hazards will be presented from both political and technical perspectives. Field trips are required.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • ENV 37 ENVIRONMENTAL ETHICS

    3 Units 3 hours lecture
    Transfers: CSU, UC
    An overview of basic concepts in the methods of examining current environmental issues and methods for creating judicious environmental policy. Examines the ethical issues raised by environmental challenges and various perspectives on determining our moral obligation to the natural environment. Various arguments/positions from several philosophers will be presented.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • ENV 38 WATER QUALITY AND MONITORING

    3 Units 2 hours lecture 3 hours lab
    Transfers: CSU, UC
    Learn how to monitor public drinking water quality through study of Federal and State regulations, water contaminants, laboratory analyses, basic scientific concepts, sample collection techniques, interpretation of monitoring data and record keeping (formerly ENV 140).
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • ENV 40 ENVIRONMENTAL LAW AND POLICY

    3 Units 3 hours lecture
    Transfers: CSU, UC
    A survey course of US environmental law, including environmental assessment, clean air, clean water, waste management, and endangered species. Considers questions of how best to regulate, the role of citizens in environmental protection and law, the values, science, and policy that influence environmental law, and new approaches to environmental protection.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • ENV 105 ENVIRONMENTAL STUDIES INTERNSHIP

    2 Units 1.5 hours lecture 1.5 hours lab
    Transfers: CSU
    Recommended Preparation: ENV 1
    Develop detailed knowledge in the preparation for future environmental work experience through goals and resume development, interview preparation, understanding of team work dynamics, and overview of the on the job site requirements. Field trips may be required.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • ENV 106 NATURAL RESOURCE CONSERVATION

    3 Units 3 hours lecture
    Transfers: CSU
    A comprehensive overview of natural resources and conservation issues. Topics discussed include the history of conservation, including national parks and wildlife conservation, human history in relation to natural resource utilizations, and contemporary natural resource use. Contemporary conservation solutions will be investigated. Field trips are required.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • ENV 123 WATER AND SOIL CONSERVATION

    3 Units 3 hours lecture
    Transfers: CSU
    Evaluation of major water and soil conservation programs and practices, principles of water and soil degradation by erosion, ground water overdraft, chemical transport, climate, topography, and land usage. Examination of the effects of water and soil pollution on population growth, food production, the environment, the economy, and policy. Identification of potential solutions to improve water and soil conservation. Field trips may be required.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • ENV 141 WATER RESOURCES AND MANAGEMENT

    4 Units 4 hours lecture
    Transfers: CSU
    Introduction to water resources with a concentration on the historical, geographical, legal, and economic aspects for the distribution, management, and allocation of water, stressing California and the arid West. Additional focus on environmental impact of water use, past and current water controversies, and water conservation. Field trips may be required.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • ENV 202 GREEN LIVING

    2 Units 2 hours lecture
    Practical solutions that can be implemented in daily life in order to reduce one’s ecological footprint on the planet. Includes an overview of the current global environment and practical solutions in reducing environmental impact.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR

Ethnic Studies
  

  • ES 1 INTRODUCTION TO ETHNIC STUDIES

    3 Units 3 hours lecture
    Transfers: CSU, UC
    This course uses comparative and interdisciplinary methods to examine race and ethnicity in the United States from the perspectives and experiences of African American, Asian American and Pacific Islander, Middle Eastern American, Native American, and Chicanx/Latinx communities in the United States. Students will interrogate and examine critical theories and issues in the field of ethnic studies such as patterns of imperialism, settler colonialism, genocide and ethnocide, slavery, racial formation and racialization, Eurocentrism, (im)migration, environmental justice, cultural expression, intersectionality, decolonization, civil rights, and anti-racist struggles.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • ES 3 INTRODUCTION TO CHICANX/LATINX STUDIES

    3 Units 3 hours lecture
    Transfers: CSU, UC
    This course is an introduction to the historical and contemporary experiences of Chicanx and Latinx peoples in the United States. It explores past and current issues within the historical context of U.S. colonialism and imperialism, such as race and racism, intersectionality, racial capitalism, white supremacy, immigration, settler colonialism, self-determination, racial formation, civil rights, and anti-racist struggles.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • ES 4 INTRODUCTION TO NATIVE AMERICAN STUDIES

    3 Units 3 hours lecture
    Transfers: CSU, UC
    An introduction to the field of Native American Studies focusing on the histories, cultures, identities, and contemporary concerns of Indigenous peoples in North America, with a particular emphasis on the United States. Topics include colonialism, tribal sovereignty, historiography, popular representation, economic development, environmental justice, urbanization, ethnic identity, racialization, language, belief systems, and cultural diversity. Also listed as ANTH 4. Credit given in either area, not both.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • ES 5 CONTEMPORARY SOCIAL JUSTICE MOVEMENTS

    3 Units 3 hours lecture
    Transfers: CSU, UC
    Examines contemporary social justice movements in relation to ethnic and racial groups in the United States to provide a basis for a better understanding of the socio-economic, cultural, and political conditions among key social groups. Explores the development of protest movements created by Black, lndigenous, and People of Color (BIPOC) in response to racial, class, gender, and political inequality in the context of U.S. politics and history. lnvestigates the intersectionality of movements and experiences to draw connections to other protest movements in the US including those for disability, reproductive, and citizenship rights.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • ES 6 INTRODUCTION TO ETHNIC STUDIES: BORDER CROSSINGS

    3 Units 3 hours lecture
    Transfers: CSU, UC
    Examines key historical events and debates that center around the United States border, both physically and theoretically, and the construction of categories of people within and across that border. The course will look at how conceptions of land, migration, free and unfree labor, legal and social status, and access to goods and services are shaped and contested through time. Particular focus will be on the U.S.-Mexico border and its impact on Latinx and Chicanx identities.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR

Family and Consumer Sciences
  

  • FCS 115 CONSUMER ISSUES

    3 Units 3 hours lecture
    Transfers: CSU
    An applied approach to consumer issues and problems, enabling one to become an informed consumer. The following topics are covered: history of the consumer movement, consumer rights and responsibilities, consumer persuasion strategies, frauds and rip-offs, overview of basic insurance coverage, basic budget and credit management strategies, and consumer contracts and alternate dispute resolutions.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • FCS 142 LIFE MANAGEMENT

    3 Units 3 hours lecture
    Transfers: CSU
    Application of principles of family resource management to personal and family settings. Decision-making in the management of time, energy, money and other resources to student’s work and home situations. Investigation of changing roles and lifestyles. Practical applications include balancing home, family, work and individual responsibilities; household planning; work simplification; budgeting; and management of the household.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR

Fashion
  

  • FASH 31 TEXTILES

    3 Units 2 hours lecture 3 hours lab
    Transfers: CSU, UC
    Fabric selection and care considering fibers, yarns, weaves, knits, finishes, and color. Emphasis is on properties of fibers as related to their end use and consumer understanding of fabric performance.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • FASH 100 SEWING FOR FASHION DESIGN I

    3 Units 2.5 hours lecture 1.5 hours lab
    Transfers: CSU
    Fundamentals of sewing for the fashion design industry. Introduction to industrial equipment, home and industry patterns, fabric selection, layout and cut and sew techniques.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • FASH 101 INTRODUCTION TO FASHION CAREERS

    3 Units 3 hours lecture
    Transfers: CSU
    Explores the fashion industry including the development of fashion and consumer demands, fashion producers, fashion retailers, international fashion centers, marketing concepts, promotion, publishing, and advertising areas. Determine the facts and figures that are essential for a successful career in the global world of today’s fashion business. Emphasis placed on current industry and careers and may include local field trips.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • FASH 110 CONTEMPORARY CLOTHING CONSTRUCTION

    3 Units 2 hours lecture 3 hours lab
    Transfers: CSU
    Recommended Preparation: FASH 100 or basic sewing skills
    Clothing construction methods appropriate for beginners or students wishing to refine their skills. Emphasis is placed on new sewing and fitting techniques for contemporary fabrics and fashion designs, individualizing patterns, and coordinating fabric choices to create the desired fashion image. Ideal for students wishing to transfer.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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. Natural dyes, mordants and eco dyeing will also be explored. 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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

Fine Arts
  

  • 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

Food and Nutrition
  

  • 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. C-ID: NUTR 110
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • 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
  

  • 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). C-ID: HOSP 160
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • FN 110 FOOD PREPARATION ESSENTIALS

    3 Units 2 hours lecture 3 hours lab
    Transfers: CSU
    Recommended Preparation: FN 171 or FN 210 or current ServSafe Certification and Eligibility for ENG 1A or ENG 1AH
    Hands-on experience in food preparation techniques as well as an investigation of scientific principles involved. Emphasis is placed on ingredient selection and interaction, technique, food safety, sanitation, and sensory evaluation. Utilizing experiments to explore food science principles. C-ID: NUTR 120
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • 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. Field trips are a required part of the course.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • 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
  

  • 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
  

  • 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. C-ID: HOSP 100
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • 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
  

  • 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. C-ID: HOSP 120
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • 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. C-ID: HOSP 150
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • 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. C-ID: HOSP 110
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • 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, business management, 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
  

  • 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). C-ID: HOSP 130
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • 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
  

  • FN 206 SUSTAINABLE NUTRITION AND FOOD SYSTEMS

    3 Units 3 hours lecture
    A comprehensive study of the effects of food production and consumption on sustainability and our environment. Achieving a healthy and sustainable food future is an urgent matter that depends on global collaborative efforts. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources. Learn how to plan and develop sustainable diets: food patterns with low environmental impact that contribute to food and nutrition security and to healthy life for present and future generations.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • 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
  

  • 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
  

  • 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
  

  • 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
  

  • FN 223 ASIAN CUISINE

    2 Units 1 hour lecture 3 hours lab
    Prerequisite: FN 171 or FN 210 or current ServSafe Certification
    Cuisines of Korea, Philippines, Japan, China, Thailand, India, Vietnam, and Indonesia are studied. 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. Optional field trips take place in this class.
    Grading Method: GR - Letter Grade or Pass/No Pass
    NR
  

  • 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
  

  • 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 Mediterranean countries, including 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
  

  • 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
  

  • 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 plant based foods. Practical experience in preparing a variety of plant based dishes. Includes an exploration of nutritional 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
  

  • 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
  

  • 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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