InStrUCtIOn BEgInS JanUary 22 EnrOLL EarLy - Contra Costa College

Sec Days hrs rm instr dates Sec Days hrs rm instr dates Sec Days hrs rm instr datesCOSME-080 Esthetician Training (LR) - .5-12 UnitsThis course of study will be stipulated in the California Cosmetology Act asdefined by the Department of Professional and Vocational Standards andwill include giving facials, applying make-up, giving skin care, removing hairby tweezing, depilatory or waxing, upper body massage, applying eyelashes,theory, reception desk work, modeling and miscellaneous studies. Presentationmethods include lecture, workshop, laboratory, and model. One unit ofcredit will be granted for each 50 hours successfully completed for a total of600 hours. Upon completion of the required 600 hours of training, you arethem eligible to apply for the California State board exam. Upon passing theexam, you will receive a license to work.2392 OC Terranova, P 1/1-5/31Section 2392 meets off campus at W-Institute, 4330 Clayton Rd.,Concord, CA 94521-5385. For more information call (925) 602-1040.3960 OC Terranova, P 1/1-5/31Section 3960 and meets off campus at W-Institute, 4330 Clayton Rd.,Concord, CA 94521-5385. For more information call(925) 602-1040. Class is up to 486 hours (54 hours per 1 unit).CounselingCOUNS-120 Managing College Success and LifeTransitions (SC) - 3 UnitsThis course helps the student develop the skills and tools necessary tosucceed in college. It covers college resources, time management, studyskills, major and career exploration, and stress and budget management. Thiscourse meets the CSU General Education requirements for Area E-LifelongUnderstanding and Self-Development.5144 TTH 11:10-12:30pm LA-107 staff Semester3247 TTH 12:40-2:00pm LA-108 Tribble, K SemesterCounseling/PsychologyPSYCH-103B Ensuring Transfer Success(LR) - 1.5 UnitsThis course focuses on the transfer process with particular emphasis on thesystems of higher education in California (CSU, UC and private colleges anduniversities). This course will cover transfer preparation including admissionsrequirements for transfer, general education requirements and how toprepare for a particular major. Financial aid resources, scholarships, writingpersonal statements, accessing internet resources for transfer and financialaid, and completing the college admissions application will also be covered.Students will be able to explore their personal and academic goals as theyprepare for transfer.1595 TH 11:10-12:30pm H-8 Valdez-Jimenez, N SemesterSection 1595 is part of the Puente Project. Students must also beenrolled in ENGL 001A, Section 7252.Culinary ArtsS A V E T H E D A T E !CULIN-095D Culinary Arts Laboratory (P/NP) - 1 UnitThis course will provide the learning environment (kitchen laboratory) in whichthe students may continue their studies beyond the time provided for theirnormally scheduled classes.2155 Sharkes, N SemesterClass is a total of 54 hours by arrangement. For more information,contact (510) 235-7800, ext. 4320.CULIN-099 Occupational Work Experience(LR) - 1-4 UnitsPrerequisite: Employment in career-related field.Co-op education. Students may receive credit for jobs they hold that relateto career goals or provide employment training. There are no attendance,tests, or extensive research papers to write, however, students must attend anorientation with the instructor. Students MUST attend an Orientation meetingto be officially enrolled in a class.0109 AA-236 Sharkes, N SemesterStudents must attend an orientation with the instructor. Call(510) 235-7800, ext. 4320 for an appointment or more information.5561 OC Sharkes, N SemesterSection 5561 meets off campus at 615 Railroad Ave , Pittsburg 94565.CULIN-105 Food Safety Training (P/NP) - 1.5 UnitsThe course is the study of safe food handling and sanitation for food serviceworkers. The course will help prepare students to take a nationally recognizedsafe food handling certification exam offered in CULIN 127.2560 OC staff SemesterSection 2560 meets off campus at Bay Area Rescue Mission,200 MacDonald Ave, Richmond.CULIN-120 Introduction to Fundamentals in FoodService (LR) - 9 UnitsCo-requisite: CULIN 127 and CULIN 095A-DFood Service fundamentals including basic cooking, menu planning, costcontrols, catering and dining room service.5562 MTWTH 8:40-2:15pm OC Brown, D SemesterSection 5562 meets off campus at 615 Railroad Ave , Pittsburg 94565.6680 TWTHF 8:40-2:15pm AA-205 Fink, J SemesterStudents must provide medical documentation of a negativetuberculosis test.CULIN-127 Becoming ServSafe Certified (LR) - 3 UnitsThis course is designed for students going into the food industry. This courseis a review of what is taught in CULIN 105 better preparing students to takethe ServSafe Certification Exam. Passing the Certification Test will increaseemployability and the certification will last for five years.5563 T 3:10-6:00pm OC staff SemesterSection 5563 meets off campus at 615 Railroad Ave , Pittsburg 94565.2483 W 4:10-7:00pm AA-137 staff SemesterCulinary Artsof Contra Costa Collegepresents their scholarship fundraiserthe4TH ANNUALFOOD & WINE EVENTSamples of signature dishes from over40 popular Bay Area Restaurants and Wineries• Cake Walk • Souvenir Wine Glass and Carry Bag •• Silent Auction • Live Music •SUNDAY APRIL 24, 2011CULIN-130 Introduction to Commercial Baking(LR) - 9 UnitsCo-requisite: CULIN 095A-DAdvisory: CULIN 120 recommended.This introductory course is intended to teach students basic principles andfundamentals of the baking process. The course will include, but is not limitedto, the study and production of yeast dough products, breads, cookies, pies,tarts, custards and sauces.6681 TWTHF 7:40-1:15pm AA-239 Legas, C SemesterStudents must provide medical documentation of a negative tuberculosistest.CULIN-131 Introduction to Pastry Product Preparation(LR) - 9 UnitsCo-requisite: CULIN 095A-DAdvisory: CULIN 120 recommended.This course builds on the fundamental skills and techniques introduced inCulinary 130. The course will emphasize increased speed and efficiency incompleting assignments for quality production. Pastry and cake preparationwill be studied and practiced.6682 TWTHF 7:40-1:15pm AA-239 Murakami, Y SemesterStudents must provide medical documentation of a negativetuberculosis test.CULIN-200 California Cuisine (P/NP) - 3 UnitsThis course will teach the fundamental principles of preparing CaliforniaCuisine. The course will focus on cooking techniques, styles and ingredients.There will be a focus on locally grown produce with an emphasis on organicproduce.2111 T 4:10-7:00pm AA-239 Sharkes, N SemesterCULIN-230 Commercial Baking (LR) - 9 UnitsPrerequisite: CULIN 120Co-requisite: CULIN 095A-DThis course provides advanced students more experience in baking andpastries with an emphasis on layer cakes, decorating and specialty breads ofinternational or ethnic origin.6683 TWTHF 7:40-1:15pm AA-239 Murakami, Y SemesterStudents must provide medical documentation of a negativetuberculosis test.CULIN-231 Cake Finishing and Restaurant Desserts(SC) - 9 UnitsPrerequisite: CULIN 120Co-requisite: CULIN 095A-DThis course will provide laboratory experiences in baking and pastrypreparation suitable for entry to advanced level placement in a food serviceestablishment, such as a restaurant or hotel. Emphasis is on cake finishing,chocolate, and piping techniques in the European style of presentation.6684 TWTHF 7:40-1:15pm AA-239 Murakami, Y SemesterStudents must provide medical documentation of a negativetuberculosis test.CULIN-241A Introduction to Classical and Modern FoodPreparation (SC) - 8 UnitsPrerequisite: CULIN 120Co-requisite: CULIN 095A-DCuisines and cultures from various countries are studied. This course exposesthe student to multi-cultural appetizers, entrees and desserts. Studentswork together to prepare individual dishes and the food is presented in afamily-style buffet for the class to share.6685 MTWTH 9:10-3:00pm AA-239 Sharkes, N SemesterCULIN-241B Advanced Classical and Modern FoodPreparation (LR) - 8 UnitsPrerequisite: CULIN 241ACo-requisite: CULIN 095A-DContinuation of CULIN 241A, advanced study. Laboratory course that entailsthe preparation of fine foods for the restaurant/hotel market; students preparefood for the college restaurant.6686 MTWTH 9:10-3:00pm AA-239 Sharkes, N SemesterCULIN-250 International Cuisine (P/NP) - 1.5 UnitsThis course will focus on cuisine and cultures from various countries. Thiscourse exposes the student to multicultural appetizers, entrees, cheeses,and desserts. Students participate in preparation of the evening menu. Eachstudent is able to prepare a dish from a different country and consume it.0200 TH 4:10-7:00pm AA-239 Sharkes, N Semesterwww.contracosta .edu • Contra Costa College • Spring 2011 • 15