Page 145 - 2019-20 GCC Catalog

142 DANCE

151 154 Ballet Technique (Dance 110, 111, 114). Through
CUISINE OF EAST ASIA CUISINE OF CENTRAL AND SOUTH demonstration and discussion of ballet tech-
3.0 Units AMERICA niques, students taking courses within the Ballet
CULIN 151 is an introduction to the cuisine 3.0 Units Technique Family will advance their physical
of East Asia. The course explores the devel- CULIN 154 is an introduction to Central and skills, ballet vocabulary, alignment, coordination,
opment and evolution of the particular South American food culture. The course and mental discipline;
ingredients associated with each region or explores the development and evolution of Modern Dance Technique (Dance 115, 116,
country. Culinary history, formative infl u- the particular cuisine associated with each 117).Through demonstration and discussion of
ences and general characteristics that have region or country. Culinary history, forma- modern dance techniques, students taking courses
infl uenced the development of each regions tive infl uences and general characteristics within the Modern Dance Technique Family will
cuisine will be studied, such as geography, that have infl uenced the development of advance their physical skills, dance vocabulary,
climate, religion and trade. Specifi c areas each regions cuisine will be studied, such alignment, and coordination necessary to excel
of instruction will include the identifi ca- as geography, climate, religion and trade. in various modern dance forms;
tion and use of characteristic ingredients Specifi c areas of instruction will include the Jazz Technique (Dance 120, 121, 137). In the
and the selection of proper equipment and identifi cation and use of characteristic ingre- Jazz Technique Family, students advance their
cooking methods. Note: Students who have dients and the selection of proper equipment physical skills, jazz dance vocabulary, and acquire
successfully completed CULIN 122 will not and cooking methods. Note: Students who techniques to meet the demands for dance in
receive credit for completion of CULIN 151. have successfully completed CULIN 122 will theatre, fi lm, and video through learning about
Note: uniform, equipment, and lab fee are not receive credit for completion of CULIN jazz dance techniques;
required. Lecture 3 hours. Prerequisite: 154. Note: Uniform, equipment and lab fee American Vernacular Dances (Dance 124, 125,
None. Transfer Credit: CSU. are required. Lecture 3 hours. Prerequisite: 126, 129). The American Vernacular Dances
None. Transfer Credit: CSU. Family teaches the student through demon-
152 stration and discussion of vernacular dance
CUISINE OF SOUTH ASIA 212 techniques, how to advance their physical skills,
3.0 Units COMMERCIAL FOOD PREPARATION dance vocabulary, alignment, and coordination
CULIN 152 is an introduction to the cuisine 5.0 Units necessary to meet the demands of high intensity
of South Asia. The course explores the CULIN 212 is designed for students pursuing performance skills needed in these types of dances;
development and evolution of the particular a career in the hotel and restaurant industry. Cultural Dance (Dance 101, 127, 128, 133).
ingredients associated with each region or Students will be working in a commercial Within the Cultural Dance Family, students
country. Culinary history, formative infl u- hotel kitchen where they will learn large are exposed to a sampler of dance techniques
ences and general characteristics that have scale food preparation and production. from diff erent ethnic groups with historical and
infl uenced the development of each region’s Lecture 3 hours/Laboratory 6 hours. Prereq- cultural context;
cuisine will be studied, such as geography, uisite: CULIN 111. Recommended Prepara- Production Studies (Dance 135, 136). The
climate, religion and trade. Specifi c areas of tion: CULIN 112. Production Studies Family emphasizes integra-
instruction will include the identifi cation 224 tion of technical skills and advanced performance
and use of characteristic ingredients and the ADVANCED BAKING AND PASTRY skills. Production Studies is a crucial skill that
selection of proper equipment and cooking ARTS needs developing over several semesters;
methods. Note: Students who have success- 5.0 Units Movement for Theatre (Dance 140, 145). The
fully completed CULIN 122 will not receive Movement for Theatre Family provides necessary
credit for completion of CULIN 152. Note: CULIN 224 focuses on advanced aspects of movement skills for actors and theatre actors
Uniform, equipment and lab fee are required. baking and pastry for retail pastry shops,
Lecture 3 hours. Prerequisite: None. hotels, restaurants and catering operations. 50
Students will apply advanced techniques DANCE INTERNSHIP
153 through practical laboratory experience 1.0 to 3.0 Units
CUISINE OF EUROPE AND THE in high-quality pastry production. The DANCE 50 is a discipline-specifi c course,
MEDITERRANEAN focus will be on European-style products, which allows students to earn from 1.0 – 3.0
3.0 Units including laminated dough, pastries, cakes, units for a structured, supervised internship
CULIN 153 is an introduction to European petit fours, fancy desserts, tortes, mousses, either on-campus or off -campus under the
and Mediterranean food culture. The course chocolate, and confections. Decoration is supervision of a faculty advisor. It is designed
explores the development and evolution of strongly emphasized. Lecture 3 hours/ to provide students with appropriate prepa-
the particular cuisine associated with each Laboratory 6 hours. Prerequisite: CULIN ration and a hands-on work experience in
region or country. Culinary history, forma- 124 or equivalent. one of the following fi elds: Dance instruc-
tive infl uences and general characteristics tion. The purpose of this class is to enhance
that have infl uenced the development of each DANCE students’ knowledge, skill levels, and profes-
region’s food cultures will be studied, such sional competency in their targeted career.
as geography, climate, religion and trade. It is recommended that a variety of activities be Students must work 60 non-paid hours or 75
Specifi c areas of instruction will include the taken during a student’s attendance at Glendale paid hours per unit earned. This course is
identifi cation and use of characteristic ingre- College. Courses in dance satisfy the physical recommended for the self-motivated student,
dients and the selection of proper equipment education requirement. Child Development 158, and requires faculty advisor approval to
and cooking methods. Note: Students who Dance 100, 102, 107, and 158 do not meet the register. Note: This course is Pass/No Pass
have successfully completed CULIN 122 will physical education requirement. All classes are only. Lecture 0.5 hours/Laboratory 3-9 hours.
not receive credit for completion of CULIN coeducational unless otherwise noted. There are Recommended Preparation or concurrent
153. Note: Uniform, equipment and lab fee nine families included in Dance. (See page 94 for enrollment: Eligibility for ENGL 120 or ESL
are required. Lecture 3 hours. Prerequisite: more information on course families) 151. Prerequisite or Corequisite: DANCE 107.
None. Transfer Credit: CSU. Transfer Credit: CSU.

2019–2020 C A T ALOG • G LEND ALE C OMMUNITY C OLLEGE