#12 06 Courses #1 - Multiple Choices

Phoenix College 2005-2006 Catalog • 269
ESL050AC
Advanced Review Grammar For ESL
1 credit 1 period lecture
Review of verbals and gerunds for ESL
students who have some previous
experience in reading and writing
English Appropriate for students who
want to practice sentence skills in
English. May be repeated for a total of
two (2) credits. Prerequisites:
Appropriate ESL placement test score, or
a grade of "C" or better in ESL030, or
(ESL030AA, ESL030AB, and ESL030AC),
or permission of instructor.
ESL051
Pronunciation Improvement for ESL
Speakers
3 credits 3 periods lecture
Individualized pronunciation practice
and drills for English as a Second
Language (ESL) speakers. May be
repeated for a maximum of six (6) credits.
Prerequisites: None.
ESL051AA
Pronunciation Improvement for ESL
Speakers: Vowels
1 credit 1 period lecture
Individualized pronunciation practice
and drills in English vowel sounds for
English as a second language (ESL)
speakers. May be repeated for a
maximum of two (2) credits.
Prerequisites: None.
ESL051AB
Pronunciation Improvement for ESL
Speakers: Consonants
1 credit 1 period lecture
Individualized pronunciation practice
and drills in English consonant sounds
for English as a second language (ESL)
speakers. May be repeated for a
maximum of two (2) credits.
Prerequisites: None.
ESL054
Introduction To The Culture Of
The United States
3 credits 3 periods lecture
Reading and writing about American
customs, traditions, major historical
events, and celebrations. Appropriate for
students enrolled in ENG010 or higher
level ESL courses. May be repeated for a
total of six (6) credits. Prerequisites:
Appropriate ESL placement test score, or
a grade of "C" or better in ESL010, or
(ESL010AA, ESL010AB, and ESL010AC),
or permission of instructor.
ESL054AA
U.S. Culture: History
1 credit 1 period lecture
Reading and writing about American
history. Appropriate for students
enrolled in ENG010 or higher level ESL
courses. May be repeated for a total of
two (2) credits. Prerequisites:
Appropriate ESL placement test score, or
a grade of "C" or better in ESL010, or
(ESL010AA, ESL010AB, and ESL010AC),
or permission of instructor.
ESL067
Basic Writing Skills for English
as a Second Language
3 credits 3 periods lecture
Emphasis on basic writing skills in
sentences and short paragraphs using
correct, clear, and idiomatic English.
Prerequisites: Appropriate English
placement test score, or ESL040, or
ESL042, or permission of department
chair.
ESL077
Fundamentals of Writing English
as a Second Language
3 credits 3 periods lecture
Emphasis on writing paragraphs and
short essays using correct, idiomatic
English. Prerequisites: Appropriate
English or ESL placement score, or
ESL040, or ENG056, or ENG061, or
ESL042, or ESL067, or permission of
department chair.
FON – Food & Nutrition
FON100
Introductory Nutrition
3 credits 3 periods lecture
Basic nutrition concepts for health and
fitness. Emphasizes current dietary
recommendations for maximizing wellbeing
and minimizing risk of chronic
disease. Focuses on use of tables, food
guides, and guidelines for making
healthy food choices. Includes unique
nutrition needs for selected stages of the
lifecycle, methods for evaluating
creditability of nutrition claims,
principles of vegetarian nutrition, safe
and economic use of supplements,
principles of energy balance, basic
elements of food safety, diet for exercise
and sports, and personal dietary
evaluation techniques. Not for
predietetics or selected other
preprofessional majors. May not be taken
for credit if credit has been earned in
FON100AA and/or FON100AC.
Prerequisites: None.
FON/HRM102
Menu Planning
2 credits 2 periods lecture
(Not offered every semester)
Principles and techniques of menu
planning for food service operations
where food is served in quantity;
includes applications for health care
institutions, commercial kitchens, school
cafeterias, and industrial facilities.
Prerequisites: None.
FON104
Certification in Food Service Safety &
Sanitation
1 credit 1 period lecture
Preparation for and certification in a
national food sanitation and safety
program. Emphasis on food from
purchasing, receiving, and storing to
preparation, holding, and serving.
Focuses on safe and sanitary food service
facilities and equipment, employee
habits and personal hygiene, and role of
management in safety and sanitation.
Includes time-temperature principles,
foodborne illnesses, pest control,
accident prevention, standards for
cleaning and sanitizing, and regional
regulations and standards.
Prerequisites: None.
FON118
Commercial Baking Techniques
3 credits 5 periods lecture + lab
Principles and techniques for
preparation, storage, and serving of
bakery products. Includes breads, cakes,
pies, pastry, cookies, fillings, and icings.
Emphasis on practical experiences in a
commercial bakery. Prerequisites: None.
FON122
Principles of Food and Beverage Service
3 credits 3 periods lecture
Qualities and skills necessary for
successful food and beverage service.
Includes room planning and setup,
duties of service staff, types of service,
customer relations, dining room
etiquette, and cash management.
Prerequisites: None.
FON124
Customer Service Practicum
4 credits 11 periods lecture + lab
Professional food and beverage
experience in a commercial food service
operation. Focuses on food server,
host/hostess, cashier, and busperson.
Includes beverage preparation,
application of sanitation, and safety
concepts. Stresses professionalism in
service, demeanor, and appearance.
Prerequisites: FON104.
Course Descriptions