Orange Coast College Counseling A105 — Strategies for College Success — 3 units Formerly Counseling A102 This is a course designed to integrate personal growth, critical and creative thinking, problem solving and aca- demic and career success. Topics include study tech- niques, orientation to higher education and resources, life skills, academic planning, and personal development. For all students wishing to improve their success in college. This course may also be offered online. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU; UC. Counseling A106 — High School Early Entry Orientation — .5 units Designed to provide high school seniors with information and skills to facilitate their registration, transition and access to Orange Coast College. Familiarize students with educational options, requirements and tools. Introduce students to the campus climate, services, policies and student success principles. Completion of this course grants credit for New Student Orientation requirements and continuing student status for registration in the sub- sequent term. Lecture. Transfer Credit: CSU. Counseling A107 — Chicana/o & Latina/o Experience in Higher Education — 3 units Advisory: English A099 Counseling practices will be applied to explore factors that contribute to a successful experience in higher education for Chicana/o and Latina/o students. An examination of the educational experience of the Chicana/o and Latina/o community in the United States. Emphasis on understand- ing the background of Chicana/o and Latina/o students in relation to current educational conditions and trends. Lecture. Transfer Credit: CSU. Counseling A109 — Developing and Understanding Happiness — 3 units Study of current research and the practical application of research to attain sustainable increases in well-being in order to live a fulfilling life. Will explore such questions as: What is happiness? How do we measure it? What is the evolutionary significance of positive emotion? Topics include the role of happiness, love, spirituality, relation- ships, forgiveness, and mindfulness. This course may also be offered online. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU. Counseling A110 — Applied Stress Management — 2 units This course is designed to respond to the need to understand and manage personal stress. Symptom identi- fication and management techniques will be emphasized. Offered on a pass-no pass basis only. Lecture. Transfer Credit: CSU. Counseling A120 — Career Decision Making — Accelerated — 2 units An accelerated class designed for students who are returning to college and are uncertain about their edu- cational-occupational plans. Career inventories are used along with non-test data to evaluate occupational choices. This course may also be offered online. Offered on a pass-no pass basis only. Lecture. Transfer Credit: CSU. Counseling A135 — Principles of Effective Parenting — 3 units Designed for students who are interested in improving parenting skills and promoting healthy functioning in the context of all relationships. The course focuses on developing healthier interpersonal relationships that ulti- mately increase self-awareness and self-esteem which are essential to effective parenting and personal success. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU. 174 Counseling A170 — College Major Search — 1 unit This course is designed to facilitate a student’s exploration and selection of a college major. Students will examine and apply a decision-making process in identifying their academic interests and develop an educational plan based on a major selection. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU. Counseling A199 — Topics in Counseling — .5-3 units Present, discuss, and study personal development issues. Introduce student to campus resources. Topics will change each semester. Offered on a pass-no pass basis only. Lecture. Transfer Credit: CSU. CULINARY ARTS Culinary Arts A100 — Introduction to the Hospitality Industry — 3 units Overview of the hospitality industry, its history and inter- relationships of hotel, restaurant, travel and leisure indus- tries. Economic and social influences of leisure. Emphasis on attitude required of a person seeking a position in the industry. Same as Food Service Management A100 and Hospitality, Travel & Tourism A100. Students completing Culinary Arts A100 may not receive credit for Food Service Management A100 or Hospitality, Travel & Tourism A100. This course may also be offered online. Lecture. Transfer Credit: CSU. Culinary Arts A120 — Culinary Principles 1 — 3 units Prerequisite: Food Service Management A160. Fundamentals of food preparation and cookery, emphasiz- ing quality standards of production and the basic cooking methods as used in the modern commercial kitchen. Laboratory work includes knife skill, vegetable cuts, preparation of vegetables, soups, stocks, and sauces. High standards of professionalism, sanitation, and proper work habits will also be emphasized. Class requires pur- chase of a set of knives. Students will be required to follow hospitality department dress standards. TB clearance required. Lecture, Lab. Transfer Credit: CSU. Culinary Arts A122 — Culinary Principles 2 — 3 units Prerequisite: Culinary Arts A120 and Food Service Management A160. Focus on the basic cooking methods as they apply to the major cuts of beef, veal, lamb, pork, poultry, and seafood. Portion control and proper boning techniques will be demonstrated and practiced. Quality standards of food presentation and achieving proper flavor through the correct application of the principles and processes of modern cookery will be practiced. High standards of professionalism, sanitation, and proper work habits will also be emphasized. Course requires purchase of a set of knives. Students will be required to follow hospitality department dress standards. TB clearance required. Lecture, Lab. Transfer Credit: CSU. Culinary Arts A124 — Principles of Baking 1 — 2 units Prerequisite: Food Service Management A160. Study the fundamentals of baking, including ingredient composition and function, preparation and evaluation of yeast, roll-in yeast, and quick breads, biscuits and muf- fins, cookies, shortened cakes, pies, custards, and recipe conversion. Students will be required to follow hospital- ity department dress standards. TB clearance required. Lecture, Lab. Transfer Credit: CSU. Culinary Arts A126 — Principles of Baking 2 — 2 units Prerequisite: Culinary Arts A124 and Food Service Management A160. Advanced course in pastry arts production, including puff pastry, foam cakes, classical European tortes, pastry fillings, meringues, cake decorating, chocolate handling, glazes, icings, tarts, and pate a choux. Students will be required to follow hospitality department dress standards. TB clearance required. Lecture, Lab. Transfer Credit: CSU. Culinary Arts A149 — Pantry — 2 units Prerequisite: Food Service Management A160. Methods of pantry and breakfast preparation, including proper use of cook’s knife, preparation and presentation of salad and salad dressings, proper vegetable and fruit cuts, and vegetable and fruit identification. Basic cooking meth- ods applied in breakfast service will be covered. Students will also learn to use standardized recipes and practice quantity food preparation. Students will be required to fol- low hospitality department dress standards. TB clearance required. Lecture, Lab. Transfer Credit: CSU. Culinary Arts A170 — Culinary Team Competition — 1-4 units Prerequisite: Culinary Arts A120, A124, A149. Team members are selected through an application process arranged by the Program Coordinator for Culinary Arts. Students will participate in weekly and bi-weekly practice sessions and ultimately compete in the American Culinary Federation’s Student Team Competition. Lecture, Lab. Transfer Credit: CSU. Culinary Arts A199 — Current Issues in Culinary Arts — .5-1.5 units Deals with current issues in the field of culinary arts and food service management, rotating through a variety of topics such as culinary skills and innovations, sanitation, safety, nutrition, management. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU. Culinary Arts A200 — Garde Manger 1 — 2 units Prerequisite: Food Service Management A160, or con- current enrollment, and Culinary Arts A149. Duties and skills required of the Garde Manger (cold food) chef, including the proper execution of the basic cooking methods. The course will explore the artistic side of food presentation. Topics include buffet salads, cold sauces and dressings, smoking and curing of meats, hors d’ oeu- vre, pate, terrine, ice carving, salt dough, tallow sculpture, and cheeses. Students will be required to follow hospital- ity department dress standards. TB clearance required. Lecture, Lab. Transfer Credit: CSU. Culinary Arts A210 — Directed Practice for Culinary Arts 1 — 2 units Prerequisite: Culinary Arts A120, A124, and A149. Advisory: Culinary Arts A122. This is a directed practice opportunity for Culinary Arts which includes practical training in the OCC cafeteria operation. Students will rotate through the major areas in the kitchen in supervised settings. Students will be required to follow Culinary Department dress standards. TB clearance required. Lecture, Lab. Transfer Credit: CSU.