fall 2013 schedule for download - Santa Barbara City College
fall 2013 schedule for download - Santa Barbara City College
fall 2013 schedule for download - Santa Barbara City College
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Section Campus Building Course Credit Special<br />
CRN Site Room Days Time Meeting Dates Delivery Instructor Hours Fees<br />
CA 201 WINES<br />
Identification of wines from France, Germany and Italy. Characteristics of wines from the major wine varietals emphasized, and the process<br />
of wine-making presented. (TR: CSU) SKILLS ADVISORY: Eligibility <strong>for</strong> English 110 or 110H or 110GB; Math 100.<br />
30900 On Campus CC-122 R 7:00am- 9:05am 08/26/13-12/14/13 Classroom Gardella, D A 2 $0.00<br />
36927 On Campus CC-122 R 6:00pm- 8:05pm 08/26/13-12/14/13 Classroom Gardella, D A 2 $0.00<br />
CA 202B WINES OF BORDEAUX AND BURGUNDY<br />
In-depth study of the wines of Bordeaux and Burgundy, covering the regions, grape varieties, history and laws of French wine production.<br />
(TR: CSU) COURSE ADVISORY: CA 201.<br />
36926 On Campus CC-122 M 6:00pm- 8:05pm 08/26/13-12/14/13 Classroom Rasch, M P 2 $0.00<br />
CA 203 RESTAURANT SERVICE AND PRODUCTION<br />
Hands-on experience in the operation of a restaurant in both front of the house and the kitchen. (TR: CSU) PREREQ: CA 200.<br />
30901 On Campus GKIT MTWRF 9:30am- 1:55pm 08/26/13-12/14/13 Classroom Bublitz, R F 8 $0.00<br />
CA 204 ADVANCED RESTAURANT AND CULINARY<br />
Classical French and modern cooking techniques combine theory and hands-on work in a kitchen featuring professional techniques of sauce<br />
making, roasting, braising, sauteing, etc. (TR: CSU) PREREQ: CA 203. SKILLS ADVISORY: Eligibility <strong>for</strong> English 110 or 110H or 110GB;<br />
Math 100.<br />
30902 On Campus GDR RF 3:00pm- 9:05pm 08/26/13-12/14/13 Classroom Fredericks, C T 4 $0.00<br />
CA 214 ADVANCED ARTISAN BAKING<br />
Advanced techniques of traditional and contemporary bread baking are demonstrated and practiced <strong>for</strong> student application in a professional<br />
bakeshop operation. (TR: CSU) PREREQ: CA 113 and 124.<br />
30904 On Campus BKSHOP W 3:00pm- 7:05pm 08/26/13-12/14/13 Classroom Allain, S L 2 $0.00<br />
CA 215 MODERN FOOD: STYLE, DESIGN, THEORY AND PRODUCTION<br />
Study and practice of modern food design. The different styles of Fusion, Cali<strong>for</strong>nian, Pacific-Rim, Tex-Mex, Nouvelle and others are demonstrated<br />
and practiced. (TR: CSU) PREREQ: CA 113 and 203.<br />
30905 On Campus GKIT T 3:30pm- 7:05pm 08/26/13-12/14/13 Classroom Vanhecke, V 2 $0.00<br />
CA 217 CULINARY FUNDAMENTALS II<br />
Advanced theory in food science, culinary techniques and modern cooking styles. (TR: CSU) PREREQ: CA 117.<br />
30906 On Campus ECC-30 M 1:30pm- 3:35pm 08/26/13-12/14/13 Classroom Vanhecke, V 2 $0.00<br />
CA 224 PASTRY PRACTICUM<br />
Hands-on experience in a professional bakeshop. Practical techniques required to produce quality pastries and breads emphasized. (TR: CSU)<br />
PREREQ: CA 113 and 124.<br />
30907 On Campus BKSHOP MTWRF 7:00am- 1:10pm 08/26/13-09/16/13 Classroom Bublitz, R F 2 $0.00<br />
30908 On Campus BKSHOP MTWRF 7:00am- 1:10pm 09/17/13-10/07/13 Classroom Bublitz, R F 2 $0.00<br />
30909 On Campus BKSHOP MTWRF 7:00am- 1:10pm 10/08/13-10/28/13 Classroom Bublitz, R F 2 $0.00<br />
30910 On Campus BKSHOP MTWRF 7:00am- 1:10pm 10/29/13-11/19/13 Classroom Bublitz, R F 2 $0.00<br />
30911 On Campus BKSHOP MTWRF 7:00am- 1:10pm 11/20/13-12/12/13 Classroom Bublitz, R F 2 $0.00<br />
CA 230 FOOD SERVICE: NUTRITION<br />
Principles of nutrition and their application to personal lifestyle and a professional kitchen through an analysis of marketing, food trends,<br />
menu design and recipe modification. (TR: CSU) SKILLS ADVISORY: Eligibility <strong>for</strong> English 110 or 110H or 110GB; Math 100.<br />
30917 On Campus CC-122 M 7:00am- 9:05am 08/26/13-12/14/13 Classroom Cardillo, G 2 $0.00<br />
CA 236 MEAT ANALYSIS<br />
Cuts, grades and usage of pork, veal, beef, lamb and poultry discussed and cut into standard industry cuts. Costs of different types of meat<br />
are taught. (TR: CSU) PREREQ: CA 113 and 217. SKILLS ADVISORY: Eligibility <strong>for</strong> English 110 or 110H or 110GB; Math 100.<br />
30918 On Campus CC-108 W 7:30am-11:35am 08/26/13-12/14/13 Classroom Fredericks, C T 2 $0.00<br />
CA 261 RESTAURANT OWNERSHIP<br />
Exploration of the planning and operation of a food service establishment, including feasibility studies, financing, menu design and day-to-day<br />
operations management. (TR: CSU) PREREQ: CA 111 and 129. SKILLS ADVISORY: Eligibility <strong>for</strong> English 110 or 110H or 110GB; Math 100.<br />
30919 On Campus CC-122 R 10:00am-12:05pm 08/26/13-12/14/13 Classroom Sjerven, M B 2 $0.00<br />
CA 290 WORK EXPERIENCE FOR CULINARY ARTS STUDENTS<br />
For majors only. Students must have completed all required first-semester courses, plus have a major-related work experience station. (TR: CSU)<br />
PREREQ: CA 116. SKILLS ADVISORY: Eligibility <strong>for</strong> English 110 or 110H or 110GB; Math 100.<br />
30921 On Campus CC-122 12 hours/week 08/26/13-12/14/13 Classroom Thomas, K M 3 $0.00<br />
DIAGNOSTIC MEDICAL SONOGRAPHY<br />
Enrollment in DMS courses is limited to students accepted into the DMS Program.<br />
Contact the Health Technologies Office, Room A-218, (805) 965-0581, ext. 2366, <strong>for</strong> in<strong>for</strong>mation.<br />
DMS 166 OB/GYN SCANNING AND PATHOLOGY<br />
Interpretation of normal and abnormal OB/GYN anatomy, sonographic and gross anatomy, comparing one pathological condition to another.<br />
Identification of pathophysiological anatomic structures in various sonographic planes and images. (TR: CSU) PREREQ: DMS 156.<br />
36789 On Campus A-242 FS 8:00am- 9:05am 08/26/13-12/14/13 Classroom Von Bernuth, D 2 $0.00<br />
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