View the 2010-2011 Catalog (4 MB) - Lake Tahoe Community College

LTCC CATALOG 2010-2011 131 CRIMINAL JUSTICE - CULINARY ARTSCRJ 132 OCCUPATIONAL WORK EXPERIENCELecture 0, Lab 0, Units 1-6Occupational Work Experience is for students who are employed injobs related to their educational or occupational goals. This programextends knowledge gained in the classroom to the workplace, helpsstudents identify new and challenging objectives at work, andencourages professional growth and advancement.Transfers to CSUCOREQUISITE: Students must be available to work or volunteer 4 to 40 hoursper week for an approved business and must have an application on file each quarterenrolled.REPEATABILITY: May be repeated up to a total of twenty-four (24) units, six unitsmaximum per quarter.CRJ 133 OCCUPATIONAL WORK EXPERIENCE -INTERNSHIPLecture 0, Lab 0, Units 1-6Occupational Work Experience Internship is supervised placementat a worksite related to the student’s educational or occupationalgoals. The program will assist students in acquiring desirable workexperience, attitudes, and awareness of career opportunities in theirchosen field of study.Transfers to CSUCOREQUISITE: Students must be available to work or volunteer 4 to 40 hoursper week for an approved business and must have an application on file each quarterenrolled.REPEATABILITY: May be repeated up to a total of twenty-four (24) units, six unitsmaximum per quarter.CRJ 191 SPECIAL TOPICSUnits 1-4This course is designed to meet the needs of students for studies inoccupational, technical or college preparatory areas of special interest.Topics and credits will vary from quarter to quarter and will beincluded under this cover title published in the schedule of classes forthe quarter in which the course will be offered.CRJ 231 SPECIAL PROJECTSUnits 1-4This course is designed for students wishing to pursue a specific topicof study. Emphasis is placed on individualized instruction and studentproject planning. The student must arrange for project and creditapproval by the instructor prior to registering for this course.Transfers to CSUCRJ 291 SPECIAL PROJECTSUnits 1-4This course is designed for students wishing to pursue a specifictopic of study in occupational, technical or college preparatory areas.Emphasis is placed on individualized instruction and student projectplanning. The student must arrange for project and credit approval bythe instructor prior to registering for this course.CULINARY ARTSA.A. DEGREEAn A.A. Degree is offered in the field of Culinary Arts. For majorrequirements see page 63.CERTIFICATES OF ACHIEVEMENTA Certificate of Achievement is offered in the fields of Foundationsof Cooking, Foundations of Baking and Pastry, Global Cuisine, andWine Studies. For requirements, see pages 87-88.CUL 101 INTRODUCTION TO THE CULINARYARTS PROFESSIONLecture 3, Lab 0, Units 3The purpose of this course is to survey the food service industry tobroaden the students’ perspectives on what career options exist, andto provide them with a solid understanding about the nature of thisprofession. The course is designed for the individual who is enteringthe field of culinary arts with the intention of pursuing it as a careergoal, but it is also for the individual who simply wants to learn moreabout this dynamic profession and the rudiments of professional foodservice. An important component of this course will include a seriesof tastings and evaluations of foods to help the student to develop amature palate. Students will learn the expectations of the industry, andways they can meet those expectations.Transfers to CSUCUL 102 PRINCIPLES AND PRACTICES OFBASIC FOOD PREPARATIONLecture 2, Lab 7.5, Units 4.5This course will provide students with a comprehensive understandingof food and the processes of preparing food for human consumption.Included will be a survey of food itself: origins and history,categorization, selection, purchasing, and preservation. There is aspecial emphasis on the processing and fabricating of food and thespecific processes of cooking. In the lab the student will apply theprinciples of cooking and food preparation that they learn in thelecture. The focus will be on the development of the rudimentaryskills in food preparation and cooking that form the base for all furtherculinary classes and for ultimate success in the industry.Transfers to CSUCUL 103 FOOD SANITATION AND SAFETYLecture 2, Lab 0, Units 2This course covers the principles of storing, preparing, and servingfood to insure that food is fit for human consumption. Students willstudy the importance of sanitary habits by food service personnel,causes of food borne illness and spoilage, public health practices, andmanagerial procedures to insure sanitary food for the public. Uponcompletion of the course, students will receive a Serv/Safe Certificateissued by the Educational Foundation of the National RestaurantAssociation. This certificate is recognized by the food service industryand the American Culinary Federation. This course satisfies a specificcourse requirement for the ACF American Culinary Federation'sCook Apprenticeship, and ACF Cook and Chef Certification.Transfers to CSUCriminal Justice - Culinary Arts