Page 144 - 2018-19

140 Cooperative Education

264 267 CULINARY ARTS
WEB DEVELOPMENT PROJECT I: INTRODUCTION TO GAME
PLANNING DEVELOPMENT 50
1.0 Unit 3.0 Units CULINARY ARTS INTERNSHIP
1.0 to 3.0 units
CS/IS 264 is the first of three practical CS/IS 267 presents a detailed overview of
experience-building courses for the Web the game development process, addressing CULIN 50 is a discipline-specifi c course,
Development certifi cate. In this course, the subjects such as game technologies, content which allows students to earn from 1.0 – 3.0
student will complete a thorough Website creation strategies, production techniques, units for a structured, supervised internship
plan including site navigation, production game psychology, and criteria that deter- either on-campus or off -campus under the
charts and storyboards. Note: CS/IS 264, 265 mine game success. Career paths in the supervision of a faculty advisor. It is designed
& 266 is a three-session sequence which must game entertainment fi eld will be discussed, to provide students with appropriate prepa-
be taken sequentially as each course builds as well as the history of video game design ration and hands-on work experience in one
on the work of the previous course. Lecture and programming. The student will examine of the following fi elds: kitchen preparation,
1 hour. Prerequisite: CS/IS 260 or equivalent. future industry predictions and the relation- customer service, safety and sanitation, and
Course Typically Off ered: Fall/Spring. ship between industry inner workings and banquet operations. The purpose of this
production tools. Lecture 3 hours. Prereq- class is to enhance students’ knowledge,
265 uisite: None. skill levels, and professional competency in
WEB DEVELOPMENT PROJECT II: their targeted career. This course is recom-
CONSTRUCTION 280 mended for the self-motivated student, and
1.0 Unit CONCEPTS OF PROGRAMMING requires faculty advisor approval to register.
CS/IS 265 is the second of three practical LANGUAGES Lecture 0.5 hours/Laboratory 3-9 hours.
experience-building courses for the Web 3.0 Units Recommended Preparation or concurrent
Development certifi cate. In this course, the CS/IS 280 discusses issues in the design, enrollment: Eligibility for ENGL 120 or ESL
student will execute the plans created in implementation and use of high-level 151. Prerequisite or Corequisite: Enrollment
CS/IS 264. Industry standard software will programming languages, historical back- in appropriate discipline-specifi c theory or
be used to build and test the website. File ground, and how languages refl ect diff erent lab course at GCC. Transfer Credit: CSU.
management and version control techniques design philosophies and user requirements. 111
will be evaluated. Note: CS/IS 264, 265 & 266 Technical issues in the design of major proce- FUNDAMENTALS OF
is a three-session sequence which must be dural programming languages and other PROFESSIONAL COOKING 1
taken sequentially as each course builds on approaches to programming languages, such 4.0 Units
the work of the previous course. Lecture/ as functional programming, logic program-
Demonstration 1 hours. Prerequisite: CS/IS ming, and object oriented programming, are CULIN 111 provides an introduction and
264 or equivalent. Course Typically Off ered: studied. Lecture 3 hours. Prerequisite: CS/IS application of the principles of food prepa-
Fall/Spring. 112 or equivalent. Recommended Prepara- ration for the consumer by professionals.
tion: CS/IS 135 or equivalent. Course Typi- The course emphasizes hands-on cooking,
266 cally Off ered: Spring (Every Other Year). tasting and evaluation to teach professional
WEB DEVELOPMENT PROJECT III: Transfer Credit: CSU, UC, USC. culinary techniques. The course also stresses
MAINTENANCE how ingredients and culinary processes
1.0 Unit COOPERATIVE EDUCATION eff ect product outcome. Lecture 1.5 hours/
CS/IS 266 is the last of three practical experi- Laboratory 7.5 hours. Recommended Prepa-
ence-building courses for the Web Develop- 101 ration: Eligibility for ENGL 120 or ESL 151.
ment certifi cate. In this course, the student GENERAL WORK EXPERIENCE Transfer Credit: CSU.
will focus on the skills needed to maintain 1.0 to 3.0 Units 112
a complex Website. Techniques for site reju- CO ED 101 is the structured supervised FUNDAMENTALS OF
venation and visitor log evaluation software internship and opportunity for employ- PROFESSIONAL COOKING 2
are also covered. Note: CS/IS 264, 265 & 266 ment on or off -campus under the supervi- 4.0 Units
is a three-session sequence which must be sion of a faculty counselor within Student
taken sequentially as each course builds on Services. It is designed to provide students CULIN 112 is a continuation of Culinary
the work of the previous course. Lecture/ with appropriate preparation and hands-on Arts 111. It is the introduction and applica-
Demonstration 1 hours. Prerequisite: CS/IS work experience. The purpose of this class tion of the principles of food preparation.
265 or equivalent. Course Typically Off ered: is to enhance students’ knowledge, skill The course emphasizes high production
Fall/Spring. levels, and professional competency in their standards, attractive service, use of proper
targeted career. This course is recommended equipment, and effi cient use of time. The
for the self-motivated student. Note: This course also stresses work simplifi cation,
course requires that students be employed nutrition requirements, and preparation of
in a job related to major. This course also specialized food. Lecture 1.5 hours/Labora-
requires concurrent registration in at least 7 tory 7.5 hours. Prerequisite: CULIN 111 or
units at the college. Students may register for equivalent. Transfer Credit: CSU.
cooperative education courses after receiving
permission from the Cooperative Education
Coordinator and attending an orientation
session with a counselor who supports
cooperative education programming at the
college. Laboratory 5-15 hours. Corequisite:
Concurrent enrollment in 7 units, including
Cooperative Education.

2018–2019 C A T ALOG • G LEND ALE C OMMUNITY C OLLEGE