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COMPUTER TECHNOLOGY 076
4.00 UNITS
A+CERTIFICATIONPREPARATION/INTROTOCOMPUTERREPAIRII
Prerequisite: Completion of Computer Technology 74 with a
grade of ‘C’ or better.
This course emphasizes hands-on training through a 3-hour
lecture and a 3-hour laboratory session. Students are introduced
to current operating systems utilized on personal computers
(PC’s) and portable PC’s. Windows 2000, NT, XP and VISTA are
evaluated in terms of their function, structure, operation and
file management characteristics. Students learn techniques for
installation, configuration, memory management and upgrading
PC’s. Diagnosing & troubleshooting operating systems is stressed
in assigned lab projects. Students learn to set up basic networking
systems, preventative maintenance practices & follow standard
safety practices. Initial set up procedures for monitors & printers
will be presented, in addition to troubleshooting & maintenance on
these devices. A material fee of $10 is required.
3605 lec 6:30 - 9:40pm M C.G. NGUYEN T 205
& lab 6:30 - 9:40pm W C.G. NGUYEN T 205
COMPUTER TECHNOLOGY 080
4.00 UNITS
INTRODUCTION TO SERVER +
This course introduces the Network Server fundamentals outlined
by COMPTIA, in order to prepare students to become SERVER +
Certified. Topics include advanced PC hardware SCSI, RAID, multiple
CPUs, and I/O subsystems. Activities and complex problems involved
in server configuration, maintenance and repair are emphasized. A
material fee of $10 is required.
3606 lec 6:30 - 9:40pm T W. HAMILTON T 205
& lab 6:30 - 9:40pm Th C.G. NGUYEN T 205
COMPUTER TECHNOLOGY 081
1.00 UNITS
INTRODUCTION TO FIBER OPTICS
This course provides students with advanced laboratory experiences
in fiber optic technology. Topics include: fiber optic connections and
patch panels, splicing techniques, OTDR testing and measurements,
techniques and procedures for fiber optic cabling termination,
troubleshooting and documentation for fiber optic systems. A
‘hands-on’ laboratory emphasizing correct fiber optic fabrication
techniques and test equipment use, common in the computer &
telecommunications industry. A material fee of $75 is required. Skills
Certificate Available.
7002 lab 10:00 - 2:05pm Saturday M.L. GLOVER T 201
Late Start Class (13 Week Class - Starts 9/14/2013, Ends 12/15/2013)
CULINARY ARTS
DivisionChair:JoyceParker,310-233-4556,parkerje@lahc.edu
Questions:GiovanniDelrosario,310-233-4029,delrosgi@lahc.edu
CULINARY ARTS 113
3.00 UNITS
CULINARY SKILLS I (CSU)
Master fundamental concepts, skills, and techniques in basic cookery.
Emphasis is on ingredients, cooking theories, and procedures in
the preparation of meats, fish, poultry, stocks, soups, grand and
compound sauces, vegetables, starches. Acquire organizational
skills, work coordination and knife skills.
0 695 lec 6:30 - 7:35am M G.J. DELROSARIO CAF 109
& lab 7:35 - 12:30pm M G.J. DELROSARIO CAF 109
Culinary Arts 113, 114, 115, 116, 117 must be taken concurrently.
CULINARY ARTS 114
2.00 UNITS
AROMATICS (CSU)
In depth study of the history and purposes of herbs and spices in
the context of world flavor profiles. Emphasis is on developing a
sense of taste for herbs, spices, blends and condiments, determining
when and how much to use.
0697 lab 10:55 - 2:05pm TW G.J. DELROSARIO CAF 109
Culinary Arts 113, 114, 115, 116, 117 must be taken concurrently.
CULINARY ARTS 115
2.00 UNITS
FOOD FABRICATION (CSU)
Participants learn how to fabricate meats, fish and poultry into
portion-size cuts. Emphasis is on hotel and restaurant cuts, quality,
yield, grading and costing the fabricated cuts.
0698 lec 6:30 - 7:35am T G.J. DELROSARIO CAF 109
& lab 7:35 - 10:45am T G.J. DELROSARIO CAF 109
Culinary Arts 113, 114, 115, 116, 117 must be taken concurrently.
CULINARY ARTS 116
2.00 UNITS
PRODUCT IDENTIFICATION AND PURCHASING (CSU)
Participants focus primarily on meats, fish, poultry, vegetables, fruits,
herbs, spices, groceries, dairy, paper and other products; learn how
to recognize foods by their appearance, smell, texture and taste;
cover purchasing cycle and quality and quantity control.
0699 lec 6:30 - 7:35am W G.J. DELROSARIO CAF 109
& lab 7:35 - 10:45am W G.J. DELROSARIO CAF 109
Culinary Arts 113, 114, 115, 116, 117 must be taken concurrently.
CULINARY ARTS 117
3.00 UNITS
FOOD SANITATION AND SAFETY (CSU)
Introduction to food and environmental sanitation and safety in
the food production area. Focus on food-borne illnesses; origins;
food handling, receiving and storage practices; pest management
and other safety procedures in the food service industry. Fulfills
Servsafe certification.
0701 lec 6:30 - 8:35am Th G.J. DELROSARIO CAF 109
& lab 8:35 - 12:30pm Th G.J. DELROSARIO CAF 109
Culinary Arts 113, 114, 115, 116, 117 must be taken concurrently.
CULINARY ARTS 123
3.00 UNITS
CULINARY SKILLS II
This course reinforces knowledge, skills and techniques of basic
cooking. Vegetable, starch, stock, soup and sauce cookery are
investigated and produced. This course will also develop skills and
techniques used in preparing, plating, and serving main course dishes.
0702 lec 6:30 - 8:30am M K. NG SCC 154
& lab 8:35 - 1:30pm M G.W. JACKSON CAF 109
Culinary Arts 123, 124, 125 & 126 are to be taken concurrently.
CULINARY ARTS 124
3.00 UNITS
MENU PLANNING AND NUTRITION
This course emphasizes menu planning for a variety of commercial
and institutional foodservice operations. Layout and design of the
printed menus are studied. Basic nutrition principles and theories
for various dietary groups are investigated. Healthful foods that are
pleasing both to the eyes and the palate will be prepared to cater
to the growing number of health-minded customers.
0703 lec 6:30 - 8:30am T G.W. JACKSON SCC 154
& lab 8:35 - 12:30pm T G.W. JACKSON CAF 109
Culinary Arts 123, 124, 125 & 126 are to be taken concurrently.
CULINARY ARTS 125
3.00 UNITS
BREAKFAST AND LUNCH COOKERY
This course covers basic skills needed to prepare breakfast and
lunch in a foodservice operation. Organization, maintaining a smooth
workflow on the line, the presentation and garnishing of foods, basic
method of egg cookery, various quick breads, grains, breakfast
beverages, potatoes, meats, and fish are emphasized. A variety
of contemporary lunch items are prepared and served in a casual
operation. Emphasis is on quality food presentation, quantity food
production, and timing.
0704 lec 6:30 - 8:30am Th K. NG SCC 154
& lab 8:30 - 12:30pm Th G.W. JACKSON CAF 109
Culinary Arts 123, 124, 125 & 126 are to be taken concurrently.
28 College Information
LOS ANGELES HARBOR COLLEGE