Page 152 - GCC 2020-2021 Catalog
P. 152
148 DANCE
150 153 224
HEALTHY CUISINE FOR KIDS CUISINE OF EUROPE AND THE ADVANCED BAKING AND PASTRY
MEDITERRANEAN ARTS
1.0 Unit
3.0 Units 5.0 Units
CULIN 150 is designed for school nutrition
professionals who prepare and serve chil- CULIN 153 is an introduction to European CULIN 224 focuses on advanced aspects of
dren in schools and child care centers every and Mediterranean food culture. The course baking and pastry for retail pastry shops,
day. It provides an understanding of the basic explores the development and evolution of hotels, restaurants and catering operations.
nutrition principles for preparing healthy the particular cuisine associated with each Students will apply advanced techniques
foods, and the culinary skills needed to apply region or country. Culinary history, forma- through practical laboratory experience in
nutrition principles in preparing healthy tive influences and general characteristics high-quality pastry production. The focus
meals for children. Lecture 0.75 hour/Labora- that have influenced the development of each will be on European-style products, includ-
tory 0.75 hour. Prerequisite: None. region’s food cultures will be studied, such ing laminated dough, pastries, cakes, petit
as geography, climate, religion and trade. fours, fancy desserts, tortes, mousses, choco-
151 Specific areas of instruction will include the late, and confections. Decoration is strongly
CUISINE OF EAST ASIA identification and use of characteristic ingre- emphasized. Lecture 3 hours/Laboratory 6
dients and the selection of proper equipment hours. Prerequisite: CULIN 124 or equiva-
3.0 Units and cooking methods. Note: Students who lent. Course Typically Offered: Fall/Spring.
have successfully completed CULIN 122 will
CULIN 151 is an introduction to the cuisine not receive credit for completion of CULIN DANCE
of East Asia. The course explores the devel- 153. Note: Uniform, equipment and lab fee
opment and evolution of the particular are required. Lecture 3 hours. Prerequisite: It is recommended that a variety of activities be
ingredients associated with each region or None. Transfer Credit: CSU taken during a student’s attendance at Glendale
country. Culinary history, formative influ- College. Courses in dance satisfy the physical
ences and general characteristics that have 154 education requirement. Child Development 158,
influenced the development of each regions CUISINE OF CENTRAL AND SOUTH Dance 100, 102, 107, and 158 do not meet the
cuisine will be studied, such as geography, AMERICA physical education requirement. All classes are
climate, religion and trade. Specific areas coeducational unless otherwise noted. There are
of instruction will include the identifica- 3.0 Units nine families included in Dance. (See page 98 for
tion and use of characteristic ingredients more information on course families)
and the selection of proper equipment and CULIN 154 is an introduction to Central and Ballet Technique (Dance 110, 111, 114). Through
cooking methods. Note: Students who have South American food culture. The course demonstration and discussion of ballet techniques,
successfully completed CULIN 122 will not explores the development and evolution of students taking courses within the Ballet Tech-
receive credit for completion of CULIN 151. the particular cuisine associated with each nique Family will advance their physical skills,
Note: uniform, equipment, and lab fee are region or country. Culinary history, forma- ballet vocabulary, alignment, coordination, and
required. Lecture 3 hours. Prerequisite: tive influences and general characteristics mental discipline;
None. Transfer Credit: CSU that have influenced the development of Modern Dance Technique (Dance 115, 116, 117).
each regions cuisine will be studied, such Through demonstration and discussion of modern
152 as geography, climate, religion and trade. dance techniques, students taking courses within
CUISINE OF SOUTH ASIA Specific areas of instruction will include the the Modern Dance Technique Family will advance
identification and use of characteristic ingre- their physical skills, dance vocabulary, alignment,
3.0 Units dients and the selection of proper equipment and coordination necessary to excel in various
and cooking methods. Note: Students who modern dance forms;
CULIN 152 is an introduction to the cuisine have successfully completed CULIN 122 will Jazz Technique (Dance 120, 121, 137). In the
of South Asia. The course explores the not receive credit for completion of CULIN Jazz Technique Family, students advance their
development and evolution of the particular 154. Note: Uniform, equipment and lab fee physical skills, jazz dance vocabulary, and acquire
ingredients associated with each region or are required. Lecture 3 hours. Prerequisite: techniques to meet the demands for dance in
country. Culinary history, formative influ- None. Transfer Credit: CSU theatre, film, and video through learning about
ences and general characteristics that have jazz dance techniques;
influenced the development of each region’s 212 American Vernacular Dances (Dance 124, 125,
cuisine will be studied, such as geography, COMMERCIAL FOOD PREPARATION 126, 129). The American Vernacular Dances
climate, religion and trade. Specific areas of Family teaches the student through demonstration
instruction will include the identification 5.0 Units and discussion of vernacular dance techniques,
and use of characteristic ingredients and the how to advance their physical skills, dance vocabu-
selection of proper equipment and cooking CULIN 212 is designed for students pursuing lary, alignment, and coordination necessary to
methods. Note: Students who have success- a career in the hotel and restaurant industry. meet the demands of high intensity performance
fully completed CULIN 122 will not receive Students will be working in a commercial skills needed in these types of dances; Cultural
credit for completion of CULIN 152. Note: hotel kitchen where they will learn large Dance (Dance 101, 127, 128, 133). Within the
Uniform, equipment and lab fee are required. scale food preparation and production. Cultural Dance Family, students are exposed to a
Lecture 3 hours. Prerequisite: None. Lecture 3 hours/Laboratory 6 hours. Prereq- sampler of dance techniques from different ethnic
uisite: CULIN 111. Recommended Prepara- groups with historical and cultural context;
tion: CULIN 112 Production Studies (Dance 135, 136). The Produc-
tion Studies Family emphasizes integration of
technical skills and advanced performance skills.
Production Studies is a crucial skill that needs
developing over several semesters;
2 0 2 0 – 2 0 2 1 C ATA L O G • G L E N DA L E C O M M U N I T Y C O L L E G E
