Orange Coast College Film/Video A261 — Television Lab — 2 units Prerequisite: Film/Video A155. Participation in the production and technical support of special television programs for students interested in gaining further experience with television. Lecture, Lab. Transfer Credit: CSU. Film/Video A262 — Cinematography — 3 units This course is an exploration of cinematography through a synergetic approach. The intent is to assist students in developing their moviemaking abilities generated by the current practice of the medium through advanced lighting techniques. Students will do individual and group projects using various camera, lighting and production equipment. Lecture. Transfer Credit: CSU, UC. Film/Video A264 — Digital Film and Video Editing 2 — 3 units Prerequisite: Film/Video A194. An advanced course in digital film and video editing tech- niques and styles using an industry standard non-linear editing interface. The course will cover the importing of editing material, compositing, effects, graphics, and exporting to a variety of sources. Designed for students interested in a career as a film/video editor. Lecture, Lab. Transfer Credit: CSU. Film/Video A265 — Field Production and the Documentary — 4 units Prerequisite: Film/Video A110. Techniques of on-location video production including lighting, sound, videography, and post-production editing. Students will function as producers, directors, talent and crew. Projects will include news, documentary, and indus- trial productions. Lecture, Lab. Transfer Credit: CSU. Film/Video A270 — Digital Cinema — 4 units Prerequisite: Film/Video A240. A production course in which traditional film based sys- tems are compared against digital technologies. Topics include film vs. video, aspect ratios, formats, high defi- nition cameras, post-production options, distribution and delivery systems. Students will produce a short digital movie after extensive pre-production and story develop- ment. Lecture, Lab. Transfer Credit: CSU. FOOD AND NUTRITION Food and Nutrition A100 — Careers in Dietetics and Food Science — 1 unit Exploration of the fields of Dietetics and Food Science/ Culinology, including trends, future projections and employment opportunities. Guest speakers and field trips to nutrition services in health care and community agen- cies and food manufacturing plants are included. Same as Nutrition Care A100. Students completing Food and Nutrition A100 may not receive credit for Nutrition Care A100. Lecture, Lab. Transfer Credit: CSU. Food and Nutrition A125 — Vegetarian Nutrition — 1 unit Vegetarian diets are explored including information on healthy food choices and nutritional implications. Each class includeslecture and preparation of a wide variety of vegetarian foods. Keynutrients and potential deficiencies are discussed. May be taken for a grade or on a pass-no pass basis. Lecture, Lab. Transfer Credit: CSU. Food and Nutrition A136 — Nutrition, Fitness and Performance — 3 units An applied nutrition course for individuals interested in health, fitness, and athletics. Principles of nutrition are studied and applied to the athlete and active individuals. Includes pre and post event food and fluid selection, nutri- ent requirements, supplements, muscle mass and body fat related to performance. Same as Health Education A136. Students completing Food and Nutrition A136 may not receive credit for Health Education A136. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU. Food and Nutrition A140 — Introduction to Nutrition Concepts — 2 units Practical approach to nutrition with laboratory activities: includes basic nutrition, food product evaluation, menu modification, food and health issues, nutrition controver- sies, and food safety. Recommended for Culinary Arts and students wanting an overview of applied nutrition. This course may also be offered online. Lecture, Lab. Transfer Credit: CSU. Food and Nutrition A144 — Life Cycle Nutrition — 3 units Advisory: Food and Nutrition A140 or A170. An overview of nutrition during the lifecycle. Course will cover nutritional needs during pregnancy and lac- tation, childhood and adolescent, and older adulthood. Introduction to the physiological, social and psychological factors affecting nutritional status for each age group. Lecture. Transfer Credit: CSU. Food and Nutrition A145 — Life Cycle Nutrition: Children — 1 unit An overview of nutritional needs of children (ages 2 – 18), including age appropriate practices and foods to promote optimum growth and development as well as common problems of weight (over/under), food allergies and intol- erances. Lecture. Transfer Credit: CSU. Food and Nutrition A146 — Life Cycle Nutrition: Later Years — 1 unit An overview of the factors affecting the nutritional status of the aging adult: nutritional needs, physiological, social and psychological changes, disease intervention, drug nutrient interactions and community resources to assist the aging population. This course may also be offered online. Lecture. Transfer Credit: CSU. Food and Nutrition A170 — Nutrition — 3 units Scientific concepts of nutrition relating to the functioning of nutrients in the basic life processes. Emphasis on indi- vidual needs, food sources of nutrients, current nutrition issues, and diet analysis. Recommended for nutrition majors and transfer students. This course may also be offered online. Lecture. Transfer Credit: CSU; UC. Food and Nutrition A171 — Applied Nutrition — 2 units Prerequisite: Food and Nutrition A136 or A140 or A170 or concurrent enrollment. Current issues in nutrition are explored along with weekly meal preparation and analysis emphasizing maximum nutrient intake. Topics covered include energy needs, current research, eating disorders, supplements, func- tional foods, and food safety. Lecture, Lab. Transfer Credit: CSU. Food and Nutrition A173 — Cooking Lite — 1 unit Practical information for establishing a lifelong eating plan to maintain optimum health. Healthy meals are prepared and tasted each week, with moderate levels of sugar, fat, salt and calories. Lecture, Lab. Transfer Credit: CSU. 192 Food and Nutrition A180 — Principles of Foods — 3 units Basic knowledge of food science principles and food preparation techniques. Emphasis on ingredient interac- tion, technique and production standards, food safety, sanitation, nutrient values, and food representations. Recommended for students transferring to the CSU in Nutrition. Lecture, Lab. Transfer Credit: CSU. Food and Nutrition A185 — Cultural Foods — 2 units Exploration of America’s diverse micro-cultures through food including origins, customs, psychological accep- tance and nutrition information. Emphasis is placed on food preparation techniques, utensils, food service, and creation of an authentic atmosphere. Meets AA Cultural Diversity Requirement. May be taken for grades or on a pass-no pass basis. Lecture, Lab. Transfer Credit: CSU. Food and Nutrition A195 — Food Science — 4 units Prerequisite: Food Service Management A160 or Food Service Management A161 or ServSafe Certification. This prerequisite will be validated in class during the first week of the course. Food science is the scientific study of raw food materials and their behavior during formulation, processing, pack- aging, storage, and includes evaluation as consumer food products. Meets the AS Laboratory Science requirement, Food Service Management A160 or ServeSafe Certificate recommended. Lecture, Lab. Transfer Credit: CSU. Food and Nutrition A199 — Current Issues in Food, Nutrition, and Food Science — .5 units Study and review of current issues in the field of food, nutrition, food science, and dietetics, including a variety of topics, such as general nutrition, food research and technology, cook/chill, and nutrition related to health and disease, wellness, the life cycle, and fraud. Study and review of current issues in the field of food, nutrition, food science, and dietetics, including a variety of topics, such as general nutrition, food research and technology, cook/ chill, and nutrition related to health and disease, wellness, the life cycle, and fraud. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU. Food and Nutrition A286 — Directed Practice for Culinology®/Food Science — 2 units Prerequisite: Food Service Management A160 and Food and Nutrition A195. On the job training at approved institutional or commercial facilities working with a food scientist or culinologist in the development of new products or quality assurance. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. 120 hours paid, 150 hours unpaid, 6 hour seminar. Transfer Credit: CSU. FOOD SERVICE MANAGEMENT Food Service Management A100 — Introduction to the Hospitality Industry — 3 units Overview of the hospitality industry, its history and interrelationships of hotel, restaurant, travel and leisure industries. Economic and social influences of leisure. Emphasis on attitude required of a person seeking a position in the industry. Same as Culinary Arts A100 and Hospitality, Travel & Tourism A100. Students completing Food Service Management A100 may not receive credit for Culinary Arts A100 or Hospitality, Travel & Tourism A100. This course may also be offered online. Lecture. Transfer Credit: CSU.