Course Descriptions Food Service Management A150 — Principles of Quantity Food Preparation — 4 units Prerequisite: Food Service Management A160, or con- current enrollment. The fundamentals of food preparation, and application of these principles to quantity food production. Emphasis is placed on the use of quantity food preparation equipment, work simplification, and standardized production. Not required for Culinary Arts students. Hospitality dress stan- dards and TB clearance required. Lecture, Lab. Transfer Credit: CSU. Food Service Management A151 — Food Production Management — 2 units Prerequisite: Food Service Management A150 or Culinary Arts A120, A124, and A149.. Techniques and practice managing individuals responsible for producing food including supervision in planning, organizing, supervising, and controlling food production is discussed. Students will be required to follow hospital- ity department dress standards. TB clearance required. Transfer Credit: CSU. Food Service Management A160 — Sanitation and Safety — 3 units The basic principles of bacteriology, safety, equipment selection, and facility layout for food service operations. Includes cause and control of food-borne illnesses, clean- ing materials and procedures, general safety regulations, food processing methods, first aid, and fire prevention. National food handler certification exam will be given. This course may also be offered online. Lecture. Transfer Credit: CSU. Food Service Management A161 — Basic Concepts in Sanitation — .5 units A short course in sanitation applied to the flow of food. The course is designed to meet current professional organization certification requirements and prepares the student for the national food handler certification exam- ination (ServSafe). This course may also be offered online. Offered on a pass-no pass basis only. Lecture. Transfer Credit: CSU. Food Service Management A190 — Dining Room Service — 2 units Prerequisite: Food Service Management A160 or con- current enrollment. Orientation to all functions of restaurant dining room operations, including dishwashing, pot and pan washing, floor care, equipment maintenance, and line preparation techniques. Emphasis on dining room service techniques of table waiting and accompanying dining room skills. Students will be required to follow hospitality department dress standards. TB clearance required. Lecture, Lab. Transfer Credit: CSU. Food Service Management A210 — Dining Room Management — 3 units Prerequisite: Food Service Management A190. How to manage and promote a profitable dining room. Emphasis on management activities of controlling and staffing a dining room. Students will be required to follow Hospitality Department Dress Code. TB clearance required. Lecture, Lab. Transfer Credit: CSU. Food Service Management A240 — Food Service Math/Accounting — 4 units Mathematical and accounting concepts applied to food service problems such as food costing, payroll computa- tions, recipe adjusting, gross profit analysis, guest check mechanics, metric conversions, cost reports, financial statements, budgets, break-even analysis and general financial decision making problems. Lecture. Transfer Credit: CSU. Food Service Management A250 — Menu Planning and Purchasing — 3 units The basic principles of menu planning and purchasing principles will include writing specifications for food and supplies and proper receiving/storage techniques, for restaurants and institutions. Emphasis on type of oper- ation, psychological needs, available equipment, skill of the personnel, merchandising, menu pricing, and oper- ating budget. This course may be offered online. Lecture. Transfer Credit: CSU. Food Service Management A260 — Supervision and Training Techniques — 3 units Developing personnel programs and desirable labor-man- agement relations. Special emphasis placed on leadership skills of motivation, communication, and decision making. Same as Hotel Management A260. Students completing Food Service Management A260 may not receive credit for Hotel Management A260. Lecture. Transfer Credit: CSU. Food Service Management A275 — Bar Management — 2 units How to manage a successful beverage operation. Entry level skills of preparing and serving beer, wine and spirits. Manage the bar for profitability to include cost controls, staffing, marketing, and regulations that affect operations. Lecture, Lab. Transfer Credit: CSU. Food Service Management A284 — Catering — 3 units Prerequisite: Food Service Management A160 or con- current enrollment. The theory and practice of managing a catering operation. Students will be required to follow hospitality department dress standards. TB clearance required. Lecture, 9 hours laboratory arranged. Transfer Credit: CSU. Food Service Management A285 — Restaurant Management — 3 units The principles of operating a food service facility. Characteristics unique to different segments are explored, including quick service, full service, and institutional operations. Management principles, marketing, finan- cial management, site location, space allocations, legal considerations, and customer relations. will be covered. Lecture. Transfer Credit: CSU. Food Service Management A286 — Directed Practice in Food Service Management — 2 units Prerequisite: Food Service Management A160 or con- current enrollment. A directed opportunity in food service or culinary arts to gain practical training. This directed practice is repeated for each option the student elects in order to earn a Certificate of Achievement in that option. Students will be required to follow dress standards and companies policies of conduct set by the facility in which they are working. TB clearance required. 180 hours directed practice, plus 6-hour seminar. Transfer Credit: CSU. FRENCH French A180 — Elementary French 1 — 5 units The focus is on development of elementary proficiency in listening, speaking, reading, and writing in French, with an introduction to cultures related to the French language. This course is equivalent to two years of high school French. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU; UC. French A180H — Elementary French 1 Honors — 5 units The focus is on development of elementary proficiency in listening, speaking, reading, and writing in French, with an introduction to cultures related to the French language. This course is equivalent to two years of high school French. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU; UC. French A185 — Elementary French 2 — 5 units Prerequisite: French A180 or completion of two years of high school French with a grade of ‘C’ or better. Continuation of French A180, with further development of listening, speaking, reading, and writing proficiency, and additional exploration of cultures related to the French language. This course is equivalent to three years of high school French. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU; UC. French A185H — Elementary French 2 Honors — 5 units Prerequisite: French A180 or completion of two years of high school French with a grade of ‘C’ or better. Continuation of French A180, with further development of listening, speaking, reading, and writing proficiency, and additional exploration of cultures related to the French language. This course is equivalent to three years of high school French. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU; UC. French A190 — Conversational French — 3 units Prerequisite: Completion of two years of high school French with a grade of ‘C’ or better. Designed to develop the student’s ability at any level to comprehend and communicate in French: reading, writing and cultural components are included. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU. French A199 — Current Topics in French — 1-5 units Prerequisite: Completion of two years of high school French with a grade of ‘C’ or better. Development of the French language skills: listening, speaking, reading and writing. Extensive exposure to the cultures related to the French language through authentic materials and group discussions on a variety of topics ranging from current events to global issues. Emphasis on cross-cultural understanding. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU. French A280 — Intermediate French 1 — 4 units Prerequisite: French A185 or three years of high school French with a grade of “C” or better. Continuation of French A185, with further development of language skills at the intermediate level and exploration of cultures related to the French language. Additional emphasis on reading and writing, with an introduction to selected literary works. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU; UC. French A285 — Intermediate French 2 — 4 units Prerequisite: French A280 or four years of high school French with a grade of “C” or better. Continuation of French A280, with further refinement of language skills at the intermediate level and investigation of cultures related to the French language in preparation for higher level specialized work. May be taken for grades or on a pass-no pass basis. Lecture. Transfer Credit: CSU; UC. 193