Culinary and Pastry Arts

FSD 100: Health and Sanitation

Basic sanitation principles, ways to apply the principles in practical situations, and methods for training and motivating food service personnel to follow good sanitation practices. Certification is awarded by the National Education Foundation of the National Restaurant Association upon successful completion of the national examination.

3 Units

FSD 165: Fundamentals of Classical Techniques

Focuses on fundamental concepts, skills, and techniques in basic cooking. Emphasis is given to the study of sustainable ingredients, cooking theories, organizational skills in the kitchen, work coordination, and knife cuts. Introduction to basic salads, vegetable and starch cookery, use of thickening agents, fundamental meat and poultry butchery and production, and preparation of stocks, soups, and mother sauces. Introduction to purchasing and food cost. Concurrent enrollment in FSD100.

15 Units

FSD 175: Culinary Foundations: Global Approaches

Broaden and advance foundational culinary principles such as protein preparation, cooking methods, and knife skills through Global contexts. Using culturally relevant Asian food ingredients and flavor profiles, the course builds upon previous courses in this series. Prerequisites: Successful completion of both FSD165 and FSD100.

15 Units

FSD 185: Intro to Pastry & Breads: Traditional and GF

This course will introduce students to professional pastry and bread making, with an emphasis on traditional and gluten free products. This course will focus heavily on theory, including the scientific principles that determine the function of each ingredient, and apply it daily to our hands-on practicum rotations. Each week students will go through a different rotation of the bakery kitchen, which will cover a wide range of classic and modern techniques.

15 Units

FSD 210: Intro Sustainable Food Systems

Examines the issues and challenges in the global food system. Covers historical events impacting the current food production model, and the effects food systems have on the environment, health, and communities. Explores conventional agriculture and food safety concerns. Emphasizes the movement towards sustainable food systems. Prerequisite: Enrollment in the Culinary Arts program, or permission.

5 Units

ENGL 107: Applied Composition

This course designed to help students from a variety of majors to master the composition skills needed for careers in business and industry. Students will learn the principles and conventions of technical writing and practice those conventions in a variety of assignments that would typically be encountered in the work place. Attention will also be paid to strengthening the surface and stylistic aspects of their writing.

5 Units

ENGL& 101: English Composition I

English 101 is a college-level writing course that emphasizes academic writing and major strategies of reading and writing analytically. Writing assignments focus on engaging with and responding to a variety of texts. Instruction encourages students to develop, through revision and reflection, as readers, writers, and critical thinkers.

5 Units

ENGL& 102: Composition II

English 102 is a college-level research writing course that explores topics from a variety of sources and perspectives. Students learn to pose research questions and locate, evaluate, and integrate sources into written or multimodal compositions. Instruction encourages students to develop flexible research and writing strategies as well as exchange constructive feedback. The particular focus of sections of English 102 varies by instructor. Students pursuing any degree path are welcome.

5 Units

ENGL& 235: Technical Writing

Explores basic formats and content of technical communication. Covers writing process; analysis of purpose and audience for various reports and documents; research, documentation, presentation of technical material; and communication in digital media. Projects include writing and editing, digital communication, and collaboration. Prereq: ENGL& 101.

5 Units

BUS 131: Integrated Communications I

Review and refine basic English grammar, spelling, punctuation and word usage skills by composing effective basic business letters and memos. Intro to oral communication skills essential to successful giving/receiving of information and cultural aspects of the communication process.

5 Units

Quantitative/SymbolicReasoning

5 Units

MATH 102: College Algebra

For students in Math and Science. Bridges the gap between Intermediate Algebra and Pre-Calculus functions. Strongly recommended in preparation for MATH& 141(S).

5 Units

MATH 110: Applied Math for Technicians

Emphasizes application of mathematics in professional technical courses.

3 Units

BUS 116: Business Math/Spreadsheets

Use business math applications to work with percentages, invoices, trade and cash discounts, markups and markdowns, payroll, depreciation and other business applications. Use Excel software to create spreadsheets. 2.0 or higher required for BIT Certificates and degrees.

5 Units

BUS 210: Business and Economic Statistics

Studies statistical methods and their application to business and economic data.

5 Units

PSYC& 100: General Psychology

Introduction to the scientific study of human behavior including research methods, brain and behavior, learning, cognitive psychology, development, personality, abnormal psychology, and social thinking and behavior. Additional topics may include: emotions, perception, motivation, intelligence, genes and evolution, and health.

5 Units

PSYC& 200: Lifespan Psychology

Survey of human physical, psychological, and sociocultural development from conception through death. Emphasis on major developmental theories, research and research methods of studying lifespan development.

5 Units

PSYC& 220: Psychological Disorders

Provides students with an overview of research and theories related to psychological disorders. Emphasis on the psychological, social, historical, cultural, and physiological research into psychological disorders. Addresses ethical issues of diagnosis and treatment and major diagnostic categories such as anxiety, mood, psychotic, dissociative, eating, and personality disorders, and disorders of childhood and older adulthood.

5 Units

PSYC 222: Survey of Physiological Psychology

Covers workings of the nervous system. Explores the brain's capacity in language, hunger and thirst, learning and memory, emotions, sexual behavior, depression, schizophrenia and repair after injury.

5 Units

PSYC 230: Human Sexuality

Provides an overview of research and theories in the broad field of human sexuality. Emphasis on the psychological, social, historical, cultural, and physiological research into human sexuality. May be taken as SOC 230.

5 Units

PSYC 245: Social Psychology

Explores how social settings influence the individual. Examines the effect of others on self-concept, social cognition, aggression, conformity, helping, loving and liking, competition and cooperation, and prejudice and discrimination. Research on contemporary issues around race, gender, and other social identities will be covered and discussed.

5 Units

SOC& 101: Introduction to Sociology

Introduces students to the scientific study of society and to several sociological concepts, including socialization, stratification, research methods, social theory, group dynamics, social class, gender, sexuality, race, ethnicity, media, family, deviance, and social and cultural change. Students learn how to connect research to concepts and use the sociological imagination, the relationship between self and society, to deepen their understanding of social life.

5 Units

SOC 120: Sociology of The Media

Uses the sociological perspective to examine print and electronic media, including television, film, news, and advertising. Students analyze the impact of media institutions on identity formation and on social, political, and cultural discourse. Students also assess how American cultural values shape and are shaped by the media, both historically and in the present.

1 to 5 Units

SOC 230: Human Sexuality

Survey of sexual behavior. Covers historical, physiological, psychological and social components of sexuality and its deviations. May be taken as PSYC 230.

5 Units

SOC 253: Organizational Behavior

Organizational behavior as seen through sociological theory. Concepts show how managers can improve organizational effectiveness by attending to the human side of the enterprise. Topics such as leadership, conflict theory, motivation, social interaction theory, power, politics, group dynamics and organizational design are examined for the effects on employees and their performance.

5 Units

BUS 113: Diversity Issues In Business

Intro to legal, gender, racial and cultural aspects of business. Examines diversity, self-exploration as a basis for understanding others, historical overviews of ethnic influences on American business, workforce demographics and cross-cultural communication.

3 Units