Academic Calendar 2011-2012 - Chesapeake College

ENGlISH • ESl • FIlm • FooD service manaGementpoetry. Emphass s on the ndvdual conference, class consderatonof student wrtng, and the practcal problems of the wrt-ng of manuscrpts. Three hours lecture per week.[AS NEEDED]3 creditsENG 241 Grammar and LinguisticsAdvanced study of Englsh grammar, wth attenton to the languagehstory, cultural mplcatons, and lngustcs. The courseemphaszes grammatcal forms and concepts, sentence structure,punctuaton, and syntax. Applcatons of grammatcal theory tothe teachng of composton, lterature, and ESOL wll be coveredas well. Three hours lecture per week.[SPRING]3 creditsPREREQUISITE: ENG 101.ENGLISH AS A SECOND LANGUAGEESL 060 English as a Second Language -Basic Reading SkillsA basc readng sklls course desgned for non-natve speakngstudents. The course prepares students for academc success nthe Intermedate Readng Sklls course by focusng on buldngvocabulary and mprovng readng comprehenson and speed.The course centers on developng students’ readng sklls whlepresenting materials of increasing difficulty. All activities takeplace n a culturally-senstve classroom envronment. If studentsare requred to regster for an ESL readng course, they must enrollin that reading course in their first semester of enrollment.Three hour lecture per week.[AS NEEDED]0 creditRECOMMENDED COREQUISITE: ESL 064, f applcable placementtest score.ESL 062 English as a Second Language -Intermediate Reading SkillsAn ntermedate readng sklls course desgned for non-natvespeakng students. The course prepares students for academcsuccess n developmental or college credt courses by ncreasngtheir reading skills while presenting materials of increasing difficulty.Buldng on basc readng sklls, the course helps studentssynthesze, analyze, and evaluate text. All actvtes take placen a culturally-senstve classroom envronment. If students arerequred to regster for an ESL readng course, they must enrollin that reading course in their first semester of enrollment. Threehour lecture per week.[AS NEEDED]0 creditPREREQUISITE: ESL 060, f applcable placement test score.RECOMMENDED COREQUISITE: ESL 066, f applcable placementtest score.ESL 064 English as a Second Language -Basic Writing SkillsA basc wrtng course desgned for non-natve speakng students.The course ntroduces students to basc Englsh grammatcaland structural forms reflected in simple written assignments.It provdes wrtten practce to enable students to create effectveparagraphs usng standard Englsh. All actvtes take place n aculturally-senstve classroom envronment. Three hours lectureper week.[AS NEEDED]0 creditRECOMMENDED COREQUISITE: ESL 060, f applcable placementtest score.ESL 066 English as a Second Language -Intermediate Writing SkillsAn ntermedate wrtng sklls course desgned for non-natvespeakng students. The course prepares students for success wthacademc wrtng n developmental or college courses. Students’wrtngs wll nclude narratve, descrptve, cause/effect, andpersuasve essays. Students wll learn to recognze and self-correctrepeated syntactcal errors. Three hours lecture per week.[AS NEEDED]0 creditPREREQUISITE: ESL 064, f applcable placement test score.RECOMMENDED COREQUISITE: ESL 062, f applcable placementtest score.FILMFLM 240 The Art of Filmg.ed.An introduction to film as artistic communication. Critical viewingand exploration of film techniques are undertaken in areassuch as anmaton, documentaton, comedy, drama, propaganda,and socal awareness. Three hours per week.[FALL]3 creditsFLM 242 American Cinema/American CultureAn explanaton of the vsual style, narratve tradton, and culturalimplications of American film-making. The course probesthe deeper meanng of Amercan moves, the hdden messagesof genres, the social and psychological effects of Hollywood filmstyle, and the mutual influences of society and popular culture.Three hours lecture per week.[AS NEEDED]3 creditsFOOD SERVICE MANAGEMENTFSM 101 Sanitation, Safety, and First AidA study of the technques and procedures for employng hygencpractces n food servce ncludng food santaton and mcrobology,food spolage and food-borne llnesses, and educaton andtraining in sanitation of food service personnel. Basic first aidin the kitchen and industry certification included. Three hourslecture per week.[FALL/SPRING]3 creditsFSM 102 Culinary FundamentalsThs course provdes the foundaton, fundamental conceptsand technques used n the culnary professon. Students wllbe gven an overvew of basc cookng technques, knfe sklls,product identification, fabrication, vocabulary and terminology.Other topcs nclude; recpe costng and quantty adjustments,professonalsm, and santaton standards. Three hours lectureper week.[FALL/SPRING]3 credits185