Course Descriptions Culinary Arts A215 — Directed Practice for Culinary Arts 2 — 2 units Prerequisite: Culinary Arts A122, A200, A210, and A245. This course is primarily a directed-practice (work experience) in an off-site kitchen. Examples of work sites include restaurants, hotels, country clubs or other commercial facilities and are approved by the program coordinator. Students will practice proper interview techniques, develop a resume, career goals and action plan. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. TB clearance required. One 6-hour seminar, 6.7-8.3 , 120-150 arranged laboratory. Transfer Credit: CSU. Culinary Arts A226 — Principles of Pastry Arts — 3 units Prerequisite: Culinary Arts A126. Advanced course of pastry arts emphasizing chocolate artistry and confections, sugar work, marzipan, and decorated cakes. Students will also learn applications of cutout, stencils, and molds for decorated plated desserts and specialty cakes. TB clearance required. Lecture, Lab. Transfer Credit: CSU.
 Culinary Arts A236 — Directed Practice for Baking and Pastry 1 — 2 units Prerequisite: Culinary Arts A124. Advisory: Culinary Arts A126. A directed opportunity for on-the-job baking and pastry training that includes practical training at OCC bakery in quantity bakery production. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. TB clearance required. Six hours of seminar, 120 work hours arranged. Transfer Credit: CSU. Culinary Arts A237 — Directed Practice for Baking and Pastry 2 — 2 units Prerequisite: Culinary Arts A236. Advisory: Culinary Arts A126. A directed opportunity for on-the-job baking and pastry training. Includes on the job training at approved institutional or commercial facilities. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. TB clearance required. Six hours of seminar; 120 work hours arranged (unpaid) or 150 work hours arranged (paid). Transfer Credit: CSU. Culinary Arts A245 — Culinary Principles 3 — 3 units Prerequisite: Culinary Arts A122, A124, and A149. Students will prepare a variety of American Regional Cuisine for service to customers in the OCC aptain’s Table Restaurant. Cuisines from around the United States will be explained and discussed. Focus for the class will be on station readiness and implementation of the basic cooking methods in a volume, banquet style format while emphasizing the elements of quality presentation. Students will be required to follow hospitality department dress standards. TB clearance required. Lecture, Lab. Transfer Credit: CSU. Culinary Arts A255 — Garde Manger 2 — 2 units Prerequisite: Culinary Arts A200, and Food Service Management A160. This course applies previously learned Garde Manger techniques and skill in practical situations. Weekly themes will highlight different cuisine in a buffet format. Foods prepared will emphasize classical cooking with a modern approach to nutrition, service, and presentation. Also, charcuterie (sausage making), cheese making, and meat preservation will also be explored. Students will be required to follow hospitality department dress standards. TB clearance required. Lecture, Lab. Transfer Credit: CSU. Culinary Arts A265 — Ala Minute Continental Cooking — 2 units Prerequisite: Culinary Arts A245. Students prepare menu offerings in the college’s Captain’s Table restaurant for the dining public. Emphasis is on station readiness (under strict time constraints), implementation of basic cooking methods, quality of presentation, and an exploration of a variety of cuisines from around the world in a cook-to-order format. Student will be required to follow hospitality department dress standards. TB clearance required. Lecture, Lab. Transfer Credit: CSU. Culinary Arts A270 — Ice Carving — 1 unit Prerequisite: Culinary Arts A149. Advisory: Art A107 or A141. Course on Ice Carving and Design Techniques: Emphasis is on carving the medium of ice for the Culinary Arts and Hospitality Field, Methods of Ice Carving, Fabrication of an Ice Block, Professional tools and chisels, safe ice carving techniques, art and design principles, display and lighting, and fusing techniques. Student will be required to follow hospitality department dress standards. TB clearance required. Lecture, Lab. Transfer Credit: CSU. DANCE Dance A101 — Modern Dance 1 — .5-2 units Offers instruction in movement vocabulary, and technical skills necessary to prepare the body as an instrument of expression in modern dance. This dance style began in the United States in the early 1930’s as a “modern expression” of American themes, personal and artistic ideas. The style has continued to evolve to include dance themes expressive of contemporary times. This course offers instruction at the beginning level. May be taken for grades or on a pass/no-pass basis. Lecture, Lab. Transfer Credit: CSU; UC. Dance A102 — Modern 2 — .5-2 units Advisory: Dance A101 or successful audition. This skill level will be validated in class during the first week of the course. Designed to teach intermediate and advanced level dancers the dance movement and post- modern dance based on the principles of Cunningham, Nikolais, Humphrey-Weidman and other pioneers of American modern and post-modern dance. This course will explore the principles of “fall and recovery,” symmetry/asymmetry, stage space, and ensemble work. May be taken for grades or on a pass/no-pass basis. Lecture, Lab. Transfer Credit: CSU; UC. Dance A106 — Strength and Stretch — .5-2 units Strength and flexibility exercises and their application to dance technique will be selected to target major muscle groups that need maximum efficiency and range of motion. The course will address both the adaptation of exercises to the individual for maximum benefit and application to movement patterns. Also applicable to any sport. Lecture, Lab. Transfer Credit: CSU; UC. Dance A107 — Conditioning for Dance — .5-2 units A program combining skills from dance and exercise designed to improve alignments, strength, flexibility, coordination, balance and endurance for greater technical ability in dance and other athletic studies. May be taken for grades or on a pass/no-pass basis. Lecture, Lab. Transfer Credit: CSU; UC. Dance A108 — Pilates Mat Work — .5-2 units A course in alignment and correctives work based on concepts and exercises developed by Joseph H. Pilates. The focus is on mat work exercises for improved body alignment, strength, flexibility, control, coordination, and breathing. May be taken for grades or on a pass/no-pass basis. Lecture, Lab. Transfer Credit: CSU; UC. Dance A110 — Ballet 1 — .5-2 units Introduces and develops movement principles and skills necessary for the study of classical ballet. Course will include ballet terminology, use of “turnout” positions of feet and legs, alignment of spine and placement of weight at the barre, in center floor and traveling patterns. Instruction at the beginning level. May be taken for grades or on a pass/no-pass basis. Lecture, Lab. Transfer Credit: CSU; UC. Dance A111 — Ballet 2 — .5-2 units Advisory: Dance A110 or successful audition. Introduces and develops movement principles and skills necessary for the study of classical ballet. Course will include ballet terminology, use of “turnout” positions of feet and legs, alignment of spine and placement of weight at the barre, in center floor and traveling patterns. Instruction is at the intermediate level. Lecture, Lab. Transfer Credit: CSU; UC. Dance A113 — Pointe Work — 1-2 units Advisory: Intermediate-level ballet technique. A course teaching the technique and movement skills needed to perform classical ballet on “pointe.” Includes preparation and care of pointe shoes. May be taken for grades or on a pass/no-pass basis. Lecture, Lab. Transfer Credit: CSU. Dance A115 — Yoga for Dancers — .5-2 units Using traditional yoga postures and breathing techniques, this course is designed for the needs of the training dancer. Yoga postures to increase strength and flexibility, as well as restorative postures will be taught in order to bring about improvement in the execution of dance movements. Instruction at the beginning, intermediate, and intermediate/advanced levels is offered. May be taken for grades or on a pass/no-pass basis. Lecture, Lab. Transfer Credit: CSU; UC. Dance A116 — Latin Dance Styles 1 — .5-2 units This course is designed to teach Latin dance styles, including the following dances: cha-cha, merengue, tango, and salsa. Styling, rhythm, and partnering will be taught, as well as the cultural and historical background on the evolution of these dance forms. This course offers instruction at the beginning, low intermediate, intermediate, and high intermediate levels. May be taken for grades or on a pass/no-pass basis. Lecture, Lab. Transfer Credit: CSU; UC. Dance A117 — American Social Dance Styles — .5-2 units This course is designed to teach American social dance styles, including the following dances: foxtrot, waltz, swing, and Lindy hop. Styling, rhythm, and partnering will be taught, as well as the cultural and historical background on the evolution of these dance forms. This course offers instruction at the beginning and intermediate levels. May be taken for grades or on a pass/no-pass basis. Lecture, Lab. Transfer Credit: CSU; UC. 169