3. EL DERECHO A LA PROPIEDAD EN LA CONVENCION AMERICANA DE LOS DERECHOS HUMANOS
3.3. RESTRICCIONES A LA PROPIEDAD PRIVADA Y COLECTIVA EN LA CONVENCION AMERICANA DE LOS DERECHOS HUMANOS
Phone: 714-432-5835
CA A100 - Intro Hospitality Indus (3 Units)
Overview of the hospitality 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 . Transfer Credit: CSU .
20628 12:45pm-3:55pm M TECHCT 158/159 Beard D
CA A120 - Culinary Principles 1 (3 Units)
The class focus is on the fundamentals of food preparation, 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, and preparation of vegetables, soups, stocks, and sauces . High standards of professionalism, sanitation, and proper work habits will also be emphasized . Class requires purchase of a set of knives . Students will be required to follow hospitality department dress standards . TB clearance required . Transfer Credit: CSU .
Prerequisite: Food Service Management A160
$45 material fee for this course
Students who enroll in the CA A120 lecture must also enroll in a CA A120 lab, #20632 or #20658 or #22977 or #25722.
Lecture
20630 12:40pm-2:05pm W STUCTR CLRM Barber W
Labs
20632 7:25am-12:30pm W CAPTBL KITCHEN Barber W 22977 7:25am-12:30pm M CAPTBL KITCHEN Bosich J 25722 11:30am-4:35pm F CAPTBL KITCHEN Staff 20658 2:15pm-7:20pm W CAPTBL KITCHEN Bosich J
CA A122 - Culinary Principles 2 (3 Units)
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 depart- ment dress standards . TB clearance required . Transfer Credit: CSU .
Prerequisite: Culinary Arts A120
$120 material fee for this course
Students who enroll in this lecture must also enroll in a CA A122 lab, #20928 or #25053.
Lecture
20633 1:10pm-2:35pm T STUCTR CLRM Barber W
Labs
20928 8:00am-1:05pm T CAFETR KITCHEN Barber W 25053 3:00pm-8:05pm T CAFETR KITCHEN Kasmar S
CA A124 - Principles of Baking 1 (2 Units)
Study the fundamentals of baking, including ingredient composition and function, preparation and evaluation of yeast, roll-in yeast, and quick breads, biscuits and muffins, cookies, shortened cakes, pies, custards, and recipe conversion . Students will be required to follow hospitality department dress standards . TB clearance required . Transfer Credit: CSU .
Prerequisite: Food Service Management A160
$50 material fee for this course
Students who enroll in this lecture must also enroll in a CA A124 lab, #20655 or #20656 or #24886.
Lecture
20650 12:45pm-1:50pm T CAPTBL DINE RM Simpson M
Labs
20655 8:00am-12:15pm W CAFETR BAKERY LAB Simpson M
24886 2:00pm-6:15pm T CAFETR BAKERY LAB Simpson M
20656 2:15pm-6:30pm W CAFETR BAKERY LAB Simpson M
CA A149 - Pantry (2 Units)
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 methods 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 follow hospitality department dress standards . TB clearance required . Transfer Credit: CSU .
Prerequisite: Food Service Management A160
$55 material fee for this course
Students who enroll in this lecture must also enroll in a CA A149 lab, #21698 or #24366 or #20640 or #25703.
Lecture
20639 11:30am-12:35pm T CAPTBL DINE RM Bosich J
Labs
21698 8:00am-11:10am T CAPTBL KITCHEN Bosich J 25703 8:00am-11:10am F CAPTBL KITCHEN Staff 24366 8:30am-11:40am M CAFETR KITCHEN Staff 20640 1:00pm-4:10pm T CAPTBL KITCHEN Bosich J
CA A170 - Culinary Team Competition (1 - 4 Units)
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 . Transfer Credit: CSU .
Prerequisites: Culinary Arts A120, A124, and A149
6 week course beginning Sep 11.
25347 6:00am-7:15am F CAFETR KITCHEN Barber W 7:15am-12pm F CAFETR KITCHEN Barber W
CA A199 - Current Issues in C A (1 Unit)
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 . Transfer Credit: CSU . GRADED OR PASS/NO PASS OPTION
1 week course meeting Sep 19 & 20.
TOPIC: Artisan Bread -- This is a 2-day class meeting Saturday, September 19, and Sunday, September 20. Students must have already completed FSM A160. It is highly recommended that students have also completed CA A124 and CA A126. OCC chef uniforms are required.
25704 8:00am-5:00pm SatSun CAFETR KITCHEN Simpson M
CA A200 - Garde Manger 1 (2 Units)
Duties and skills required of the Garde Manger (cold food) chef, includ- ing 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’ oeuvre, pate, terrine, ice carving, salt dough, tallow sculpture, and cheeses . Students will be required to follow hospitality department dress standards . TB clearance required . Transfer Credit: CSU .
Prerequisite: Food Service Management A160, and Culinary Arts A149
$70 material fee for this course
Students who enroll in this lecture must also enroll in a CA A200 lab, #21825 or #21068.
Lecture
20635 7:30am-8:35am W CAPTBL DINE RM Bosich J
Labs
21825 8:45am-11:55am W CAFETR KITCHEN Bosich J 21068 1:00pm-4:10pm M CAPTBL KITCHEN Bosich J
CA A210 - Dir Practice Culinary Arts 1 (2 Units)
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 . Transfer Credit: CSU .
Prerequisite: Culinary Arts A120, A124 and A149 ADVISORY: Culinary Arts A122
CRN #24885 meets two Fridays on campus; August 28 and September 4, 8-11 a.m. in Stuctr Clrm. The remainder of the course is completed during hours arranged with the instructor.
24885 7 hrs 15 min/wk arr . STUCTR CLRM Barber W 8/28 8:00am-11:00am F STUCTR CLRM Barber W 9/4 8:00am-11:00am F STUCTR CLRM Barber W
For registration information call 714-432-5072
CLASS SCHEDULE INFORMATION IS SUBJECT TO CHANGE - CHECK THE
OCC WEB SITE OFTEN FOR UPDATES TO PREVIOUSLY PUBLISHED
CRN Time Bldg/Room Instructor CRN Time Bldg/Room Instructor CRN Time Bldg/Room Instructor
CA A215 - Dir Practice Culinary Arts 2 (2 Units)
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 fol- low dress standards and company policies of conduct, set by the facility in which they are working . TB clearance required .
Prerequisite: Culinary Arts A122, A200, A245, and A210
CRN #25723 meets two Fridays on campus; August 28 and September 4, 8-11 a.m. in Captain’s Table Dining Room. The remainder of the course is completed during hours arranged with the instructor.
25723 7 .5 hrs/wk arr . CAPTBL DINE RM Bosich J 8/28 8:00am-11:00am F CAPTBL DINE RM Bosich J 9/4 8:00am-11:00am F CAPTBL DINE RM Bosich J
CA A226 - Principles Pastry Arts (3 Units)
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 . Note: TB CLEARANCE REQUIRED . Transfer Credit: CSU .
Prerequisite: Culinary Arts A124, and A126
$150 material fee for this course
20602 8:00am-9:25am F CAFETR BAKERY LAB Simpson 9:25am-3:05pm F CAFETR BAKERY LAB Simpson 25724 8:00am-9:25am Sat CAFETR BAKERY LAB Grandmont 9:25am-3:05pm Sat CAFETR BAKERY LAB Grandmont
CA A236 - Direc Prac Bakng/Pastry 1 (2 Units)
A directed opportunity for on the job baking and pastry training that includes practical training at OCC bakery in quantity bakery produc- tion . 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 . Transfer Credit: CSU .
Prerequisite: Culinary Arts A124 ADVISORY: Culinary Arts A126
CRN #24367 includes two mandatory on-campus meetings Wednesday, August 27 and September 3, 2:45-5:45 p.m. in the Bakery Lab for lecture. The remainder of the class is completed during 8 hours/week arranged with the instructor. Shifts start at 4:30 a.m. No exceptions.
24367 8 hrs/wk arr . CAFETR BAKERY LAB Simpson 8/27 2:45pm-5:45pm Th CAFETR BAKERY LAB Simpson 9/3 2:45pm-5:45pm Th CAFETR BAKERY LAB Simpson
CA A237 - Dir Practic Baking/Pastry 2 (2 Units)
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 . Transfer Credit: CSU .
Prerequisite: Culinary Arts A236 ADVISORY: Culinary Arts A126
CRN #24368 includes two mandatory on-campus meetings Wednesday, August 27 and September 3, 2:45-5:45 p.m. in the Bakery Lab for lecture. The remainder of the class is completed during hours arranged with the instructor.
24368 7 hrs 30 min/wk arr . CAFETR BAKERY LAB Simpson 8/27 2:45pm-5:45pm Th CAFETR BAKERY LAB Simpson 9/3 2:45pm-5:45pm Th CAFETR BAKERY LAB Simpson
CA A245 - Culinary Principles 3 (3 Units)
Students will prepare a variety of American Regional Cuisine for service to customers in the OCC Captain’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 . Transfer Credit: CSU .
Prerequisite: Culinary Arts A122, A124, A149, and Food Service Management A160
$90 material fee for this course
20627 8:00am-9:25am Th CAPTBL KITCHEN Barber W 9:25am-2:30pm Th CAPTBL KITCHEN Barber W 25725 2:00pm-3:25pm Th CAPTBL KITCHEN Benes B 3:25pm-8:30pm Th CAPTBL KITCHEN Benes B
CA A270 - Ice Carving (1 Unit)
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 . TB clearance required . Students are required to follow dress standards and policy of the Culinary Arts Department . This course may be taken two times . Transfer Credit: CSU .
Prerequisite: Culinary Arts A149 ADVISORY: Art A107 or A141
$30 material fee for this course
5 week course beginning the week of Oct 21.
25726 2:30pm-4:35pm Th LEBARD FLD HOUSE Selzer T 4:35pm-9:00pm Th LEBARD FLD HOUSE Selzer T
Dance
Phone: 714-432-5506
DANC A101 - Modern Dance 1 (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 1930s 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 . Transfer Credit: CSU; UC . NOTE: This course is one of a family of courses in this subject matter . Enrollment may be limited due to State regulations . Please consult your academic counselor for clarification .
GRADED OR PASS/NO PASS OPTION
-For 2 units-
Beginning modern dance. Students should be prepared to dance the first class meeting.
25224 9:00am-9:30am TTh GYM DANC C Menaker S 9:30am-11:05am TTh GYM DANC C Menaker S
-For 1.5 units-
25961 6:00pm-6:25pm TTh GYM DANC C Fritzler A 6:25pm-7:25pm TTh GYM DANC C Fritzler A
DANC A102 - Modern Dance 2 (1.5 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 1930s 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 intermediate level . Transfer Credit: CSU; UC . NOTE: This course is one of a family of courses in this subject matter . Enrollment may be limited due to State regulations . Please consult your academic counselor for clarification .
ADVISORY: DANCE A101 or successful audition
Students should be prepared to dance the first class meeting.
23307 6:00pm-6:25pm TTh GYM DANC C Fritzler A 6:25pm-7:25pm TTh GYM DANC C Fritzler A
DANC A107 - Conditioning for Dance (1 Unit)
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 stud- ies . May be taken for grades or on a pass-no pass basis . This course may be taken four times . Transfer Credit: CSU; UC .
GRADED OR PASS/NO PASS OPTION
All levels
25634 10:15am-10:45am Sat GYM DANC C Kernaghan J 10:45am-12:20pm Sat GYM DANC C Kernaghan J
DANC A108 - Pilates Mat Work (1 Unit)
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 . Transfer Credit: CSU; UC .
GRADED OR PASS/NO PASS OPTION
All levels. No dance experience needed.
20583 8:00am-8:30am Sat GYM DANC C Baltes C 8:30am-10:05am Sat GYM DANC C Baltes C 24022 7:00pm-7:30pm T ART CT 147 Wilson A 7:30pm-9:05pm T ART CT 147 Wilson A
DANC A110 - Ballet 1 (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 is at the beginning level . May be taken for grades or on a pass-no pass basis . Transfer Credit: CSU; UC . NOTE: This course is one of a family of courses in this subject matter . Enrollment may be limited due to State regulations . Please consult your academic counselor for clarification . GRADED OR PASS/NO PASS OPTION
Students should be prepared to dance the first class meeting.
25225 9:00am-9:30am MW GYM DANC C Hunter A 9:30am-11:05am MW GYM DANC C Hunter A
Students should be prepared to dance the first class meeting.
25593 6:00pm-6:30pm MW GYM DANC C Kahn K 6:30pm-8:05pm MW GYM DANC C Kahn K
DANC A111 - Ballet 2 (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 is at the intermediate level . May be taken for grades or on a pass-no pass basis . Transfer Credit: CSU, UC . NOTE: This course is one of a family of courses in this subject matter . Enrollment may be limited due to State regulations . Please consult your academic counselor for clarification .
ADVISORY: Dance A110 or successful audition
GRADED OR PASS/NO PASS OPTION
-For 2 units-
Students should be prepared to dance the first class meeting.
23762 9:00am-9:30am MW GYM DANC C Hunter A 9:30am-11:05am MW GYM DANC C Hunter A
-For 1.5 units-
Students should be prepared to dance the first class meeting.
24261 8:15pm-8:40pm MW GYM DANC C Kahn K 8:40pm-9:40pm MW GYM DANC C Kahn K
DANC A115 - Yoga for Dancers (1 Unit)
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 . Transfer Credit: CSU; UC .
GRADED OR PASS/NO PASS OPTION
All levels.
25227 3:45pm-4:15pm Th ART CT 147 Stewart S 4:15pm-5:50pm Th ART CT 147 Stewart S