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Construction Technology: Apprenticeship |
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A-CON 89B Gas Installation and Drainage
Units: 4
Limitations on Enrollment: Student is a registered State indentured apprentice.
This course is designed to provide students with the knowledge of the major characteristics of drainage systems, their function, and installation procedures. The course also includes applied mathematics to solve plumbing calculations.
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A-CON 90A Advanced Plan Reading, Fixtures and Appliances
Units: 4
Limitations on Enrollment: Student is a registered State indentured apprentice.
This course is designed to provide students with a knowledge of plan interpretation skills, characteristics of fixtures, characteristics of appliances, and installation procedures for fixtures and gas appliances.
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A-CON 90B Codes and Steam Systems
Units: 4
Limitations on Enrollment: Student is a registered State indentured apprentice.
This course is designed to provide students with the knowledge of the characteristics and installation procedures for swimming pools and special purpose systems, including application of appropriate plumbing codes.
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A-CON 90C Pipe Fitting Calculations
Units: 4
Limitations on Enrollment: Student is a registered State indentured apprentice.
This course is designed to provide students with an understanding of advanced layout techniques, medical gas installation requirements, and back flow prevention systems. This course also includes advanced print reading.
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A-CON 90D Medical Gas and Installation
Units: 4
Limitations on Enrollment: Student is a registered State indentured apprentice.
This course is designed to provide students with knowledge of the fundamentals of medical gas system fabrication including pipe fitting, brazing, system testing, and certification.
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Counseling |
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COUN 5 Enhancing Self-Esteem, Cultural Awareness, and College Success
Units: 3
This course is designed to enable the student to focus on the development of self-esteem and personal responsibility leading to college success. The course includes discussion of cultural awareness and diversity. This course is also designed to enhance academic skills, and knowledge about campus resources. Other aspects covered are choosing a major, and career exploration. (CSU)
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COUN 8 Education and Interpersonal Growth
Units: 3
Advisories: Ability to read at the 12th grade level.
This course is designed to foster personal development through a decision-making process. This includes self-awareness, value systems, patterns of communication, changing lifestyles, and how these factors impact a student’s education, growth, and goals. (CSU)
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COUN 11 New Student Orientation
Units: 0.5
This is an eight-hour orientation for new and returning students. This course is an overview of certificates, associate degrees and transfer requirements as well as the registration process and student services. Students create a one semester course list with a counselor. (CSU)
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COUN 13 Introduction to College & Educational Planning for ESL Students
Units: 1
This course is an introduction to the college experience and the educational planning process through counseling and advising for ESL (English as a Second Language) students. This course assists ESL students in the development of a comprehensive Student Education Plan (SEP). The course topics include student services and resources, reviewing higher education systems and establishing academic and career goals. (CSU)
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COUN 14 Introduction to College & Educational Planning for Student Athletes
Units: 1
This course is an introduction to the college experience and the educational planning process through counseling for students participating in intercollegiate sports. This course assists student athletes in the development of a comprehensive Student Education Plan (SEP). The course topics include student services and resources, reviewing higher education systems and establishing academic and career goals as well as information on National Collegiate Athletic Association (NCAA) eligibility. (CSU)
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COUN 18A Single Parents as Students: Codependency Issues
Units: 1
This course is designed for Extended Opportunity Programs and Services (EOPS) students enrolled in Cooperative Agencies Resources for Education (CARE). The goal of this course is to provide information on gaining self-awareness by understanding the roots of codependency and movement towards personal recovery. (CSU)
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COUN 18B Single Parents as Students: Campus and Community Resources
Units: 1
This course is designed for the Extended Opportunity Programs and Services (EOPS) student enrolled in Cooperative Agencies Resources for Education (CARE). The student obtains educational support information through a series of campus and community presentations. The goal of this course is to empower the student to access the necessary resources to be successful in college. (CSU)
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COUN 18C Single Parents as Students: Stress Management
Units: 1
This course is designed for the Extended Opportunity Programs and Services (EOPS) student enrolled in Cooperative Agencies Resources for Education (CARE).The goal of this course is to assist the student in lowering their level of stress by understanding, recognizing, and managing interpersonal stressors. (CSU)
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COUN 19 Introduction to College and Educational Planning
Units: 1
This course is an introduction to the college experience and the educational planning process through counseling and advising. This course assists students in the development of a Student Education Plan (SEP). The course topics include student services and resources, reviewing higher education systems, and establishing academic and career goals. (CSU)
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COUN 20 Transition to University Life
Units: 1
This course is designed to assist community college students with transferring to a public or private four-year university. The course provides students with information on higher education systems such as University of California (UC), California State University (CSU) and University of the Pacific. Students explore transfer options from academic, financial, and personal development perspectives. Topics include understanding admission requirements and deadlines, identifying financial aid resources, and housing options. Students will meet with a counselor and build an individual Student Education Plan (SEP) based on their educational and career goals. (CSU)
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COUN 30 Career Self-Assessment
Units: 1
This course is designed to introduce the student to the career life planning process. The course emphasizes self-assessment as the first major step in the career life planning process. The student identifies his/her personality, values, interests, skills and accomplishments leading to potential career choices. (CSU)
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COUN 31 Career Exploration
Units: 1
This course is designed to provide the student with opportunities to explore specific careers through utilization of the Career Transfer Center and internet resources. The course includes investigation of job duties, training, educational requirements, desired employee characteristics, salary ranges, and future employment trends. (CSU)
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COUN 32 Career Information Interviewing
Units: 1
This course is designed to assist the student in obtaining career information directly from individuals employed in areas of student’s career interest by conducting information interviews. The course includes information on how to create a networking system, make initial contacts, prepare interview questions, direct the information interview, and analyze information obtained. (CSU)
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COUN 33 Job Seeking Skills
Units: 1
This course is designed to assist the student with development of successful job search techniques including networking, resume writing, and job interviewing skills. The course includes techniques on how to find and obtain a desired job. Information about the hidden job market is included. (CSU)
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COUN 35 Extended Activities I: Choosing a Career Path
Units: 0.5
This course is designed for the student who seeks to further study, research, and choose a career path in a structured and supportive lab environment devoted to career and education resources. The student completes assignments that provide additional opportunities to self-assess, examine, and create a plan chosen from among his/her career options. Students may also participate in approved workshops and utilize campus and community resources. (CSU)
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COUN 35B Pathway to Law Program Seminar: College Success and Counseling
Units: 1
This course provides students with an introduction to student learning expectations and the outcomes of higher education with regard to the law-related career and education plan identified by the students. Students will establish their Student Educational Plans, which will guide them toward completion of the required courses, and they will identify undergraduate transfer pre-requisites, as applicable. This course also develops the foundational knowledge and skills needed to succeed in a rigorous academic environment in the field of law, including through development of the Shultz Zedeck Lawyering Effectiveness Factors (Skills), such as information organization, management, communication, research and problem-solving skills, additional educational planning, and campus/community resource identification to be successful in their plan for higher education and a law-related career. (CSU)
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COUN 36 Extended Activities II: Resources for Program Completion
Units: 0.5
Advisories: COUN 20 and COUN 35 each with a grade of “C” or better.
This course is designed for the student who seeks individualized assistance with various admission and graduation processes. The student completes assignments that may include self-assessment of academic and career interests in a structured and supportive lab environment devoted to career and transfer resources. Students may complete assignments that include identifying a college major, creating a UC TAP or CSU Mentor account, attending workshops, meeting with University Representatives, submitting applications, and participating in campus tours. (CSU)
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COUN 70 Portfolio Development
Units: 1
This course is a preparation course for creating a portfolio to gain credit from experience. This course serves a multitude of other courses and programs and helps students to complete in a more timely fashion.
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COUN 80 Success in College
Units: 1
Limitations on Enrollment: Students on third semester or continuing academic probation.
This course is a group counseling practicum designed to assist the student who is having difficulty succeeding in college. The focus of the course is to provide practical strategies for achieving personal, educational, and career goals. This course is required for the student who is on third semester academic probation. Units earned in this course do not count toward an associate degree.
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Culinary Arts |
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CUL ART 1 Introduction to Hospitality Industry
Units: 2
This course is an introduction to the organization and structure of hotels, restaurants, and clubs. Students will also be introduced to the importance of industry contacts, resume writing, time management, and will perform a hospitality occupational interview. The student will receive an overview pertaining to forces that shape the hospitality industry, tourism, destinations, and how they interact with the hospitality industry, related businesses that serve the traveler, how services affect the industry, managing and working in the international market, and what the future holds for the industry. (CSU)
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CUL ART 3 Sanitation and Safety
Units: 2
This course is an introduction to sanitation practices affecting individual operations. Prevention and control of foodborne illnesses through flow of food and HACCP management are addressed. The course includes study of worker safety. (CSU)
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CUL ART 4 Food and Beverage Cost Technologies
Units: 2
Advisories: MATH 76 with a grade of “C” or better.
This course is designed to enable the student to study food, beverage, and labor cost controls. The student learns recipe conversions, menu pricing, and food and labor cost percentages. A working knowledge of culinary mathematics as it applies directly to food cost analysis is stressed as well as the necessary mathematics proficiency required to function effectively in the foodservice industry. (CSU)
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CUL ART 5 Commercial Food Preparation
Units: 4
Advisories: CUL ART 3 with a grade of “C” or better or ServSafe Managers Certificate.
This course is designed to explore the theory of basic commercial food production techniques and applications. The students develop skills in knife, tool, and equipment operation and apply principles of food preparation to produce a variety of food products. Students are involved in meal production and rotate through commercial foodservice job stations. (CSU)
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CUL ART 7 Baking
Units: 3
Advisories: CUL ART 3 with a grade of “C” or better or ServSafe Managers Certificate.
This course is designed to provide the student with the basic skills that are involved in dessert and bread production from formulas used in quantity food service. Care and use of bakeshop equipment are included. (CSU)
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CUL ART 8 European Pastry Production
Units: 4
Prerequisites: CUL ART 7 Baking with a grade of “C” or better.
Advisories: CUL ART 3 with a grade of “C” or better or ServSafe Managers Certificate.
This course is designed to enable the student to prepare European style pastries including cheesecakes, individual cakes, tortes and tarts. The student develops skills in the production of fine pastry such as tea cookies, petit fours, and individually plated desserts. Specialty breads are produced. (CSU)
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CUL ART 9 Restaurant Operations
Units: 9
Prerequisites: CUL ART 5 Commercial Food Preparation with a grade of “C” or better.
Corequisites: CUL ART 5 .
Limitations on Enrollment: California Food Handlers Card ServeSafe Certification Examination within 5 years.
This course is designed to enable the student to serve food in an a la carte restaurant. The student gains experience and practices in the business of restaurant operations during performance of cooking and serving in the campus restaurant and catered events. The student performs dining room service using a variety of types of service. The student learns to operate a point of sale computer. (CSU)
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CUL ART 11 Menu Planning
Units: 1.5
This course is designed to summarize the basic principles of menu planning and layout for various foodservice operations. Factors considered are nutritional adequacy, economic requirements, types of operations, skill of personnel, clientele, and equipment. (CSU)
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CUL ART 13 Purchasing and Receiving
Units: 1.5
This course is designed to survey purchasing and receiving practices in commercial food service operations. The course includes the writing of specifications, standards and grades of food. Analysis of food quality and the factors influencing pricing are included. This course utilizes the Canvas learning platform for online homework assignments. (CSU)
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CUL ART 15 Selected Topics: Culinary Arts
Units: 0.5-4
This course is designed to offer instruction in one of the specialized areas of culinary arts not already covered by existing curricula. (CSU)
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CUL ART 16 Gastronomies of the World
Units: 3
This course is an exploration of the gastronomies of the world and the styles of cooking as they apply to a particular region. Cuisines from around the world in the context of cultural, social, and historical perspectives are presented. Emphasis is on cultural contrast that reflects the ethnic culinology of different countries. The student develops an understanding of ethnic gastronomy in today’s multi-cultural society and its significance and influence on American culture. (CSU)
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CUL ART 19 Kitchen Management
Units: 9
Prerequisites: CUL ART 9 Restaurant Operations with a grade of “C” or better.
This course is designed to examine advanced principles of preparation of foods served in hotels, country clubs, catering operations and restaurants. The student gains experience in quantity food preparation while working in the Student Chef campus restaurant as well as on and off site catering. Career options are explored. (CSU)
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CUL ART 25 Food Service Management
Units: 2
Prerequisites: CUL ART 1 Introduction to Hospitality Industry with a grade of “C” or better.
Corequisites: CUL ART 1 .
This course is designed to enable the student to study the principles of managing all types of commercial and institutional food service. Areas such as human resources, legal aspects, and labor-management relations are covered. Styles of leadership and problem solving are evaluated. Human relations and personnel management skills are discussed. (CSU)
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CUL ART 29 Beverage Management
Units: 1.5
This course is a study of beverages, both alcoholic and non-alcoholic, used in the food service industry. Topics include: beverage composition, production methods and regions, quality, characteristics, used in drinks and food, beverage service; wine analysis, service and pairing with food; government regulations and licenses. Alternative meetings off campus may be required. (CSU)
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CUL ART 30 Hospitality Law
Units: 3
This course is an in-depth study of the law as it pertains to hotels, restaurants, bars, and private clubs. Emphasis will be placed on innkeeper/guest relationship, food service liability, responsible alcoholic beverage service, employment law, compliance with Americans with Disabilities Act and civil rights, and building, health and safety codes. (CSU)
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CUL ART 30A Wine Sales
Units: 1.5
This course is an exploration of the wine industry’s business of sales and distribution at regional and national levels while examining the three-tiered system in this country. The course provides a look into retail and wholesale pricing and the effect on the winery’s sales goals. Students will also examine the role of brokers and distributors, reviewing the costs involved including margins, mark-ups, freight, taxes as well as importing and exporting wine. (CSU)
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CUL ART 30B Wine Marketing
Units: 1.5
Prerequisites: CUL ART 30A Wine Sales with a grade of “C” or better.
This course examines basic wine marketing methods and strategies, researching demographics of today’s wine consumer. How to develop a marketing plan, branding and packaging in a competitive market is addressed. Developing marketing and promotional materials, creating budgets, planning promotional strategies, pricing and distribution options will be explored. (CSU)
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CUL ART 31 Introduction to Viticulture, Winemaking, Wines of the World
Units: 3
Limitations on Enrollment: Health and Safety. Must be 21 years or older to enroll in this course.
This course surveys the world of viticulture and the wine industry, including the history of viticulture, grapevine anatomy, worldwide grapes, wine production, the making of wine, and sensory evaluations. (CSU)
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CUL ART 32 Sensory Evaluation of Wine
Units: 2
Prerequisites: CUL ART 31 Introduction to Viticulture, Winemaking, Wines of the World with a grade of “C” or better.
Limitations on Enrollment: Must be 21 years of age or older to enroll in this course.
This course is an exploration of the principles of sensory wine evaluation. It is designed to expose students to a broad range of wine varietals and wine styles and to develop wine tasting skills useful at all levels of the wine industry. Course includes tasting wines from many world wine regions, learning basic tasting techniques. Students learn the effect that climate, viticulture technique and production techniques have on wines. Students should bring six matching wine glasses to every class session. (CSU)
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CUL ART 40 Food and Beverage Cost Control
Units: 3
CUL ART 4 Food and Beverage Cost Technologies and ability to read at a 12th grade level.
This course will analyze food, beverage, and labor cost controls. Problem solving and solution techniques are applied by students in realistic operational situations. Areas covered include: cost, volume, profit relationships; food cost determination; standard costs; forecasting; sales control and menu pricing; beverage control; and labor control. (CSU)
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CUL ART 71 Plated Desserts
Units: 3
Prerequisites: CUL ART 7 Baking and CUL ART 8 European Pastry Production each with a grade of “C” or better.
This course is designed to give the student repeated opportunities in plated desserts design and components of desserts including, but not limited to, chocolate tempering, template manufacturing, various tuilles, frozen desserts, cake layers, sauces, sugar garnishes, mousses, and curds.
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CUL ART 72 Retail Bakery Management
Units: 4
Prerequisites: CUL ART 7 Baking and CUL ART 8 European Pastry Production each with a grade of “C” or better.
This course is designed to enable the student to manage a retail bakery. The student learns seasonal and specialty production planning for a retail bakery. The student develops skills in financial management of a bakery.
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CUL ART 73 Garde Manger
Units: 1
Advisories: CUL ART 3 with a grade of “C” or better.
This course focuses on the art of the cold kitchen with emphasis on both modern and classical techniques. Topics include hors d’oeuvre, platters, plates canape, salads, brining, pickling, curing, and smoking. This course also includes basic garnishing and fruit carving.
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CUL ART 74 Catering
Units: 2
Limitations on Enrollment: California Food Handlers Card or Serv Safe Certificate required for lab portion of this class.
Advisories: CUL ART 3 with a grade of “C” or better.
This course covers the business and culinary aspects of catering. Topics include starting a catering business, laws, licenses, taxes, insurance and contracts. Also included are interviewing clients and organizing catered menus and events; pricing menus and services; staffing, equipping, and transporting catered services; culinary techniques; and weddings and receptions. Off-campus catering events are required.
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CUL ART 75 Intro to Safe Food Handling
Units: 0.5
This course is designed to introduce the basics of safe food handling and preparation to take the Food Handlers Card exam.
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CUL ART 80 Selected Topics: Culinary Arts
Units: 0.5-4
This course is designed to offer instruction in one or more of the specialized areas of culinary arts not already covered by the existing curriculum.
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CUL ART 85 Wine Regions of California
Units: 1.5
Prerequisites: CUL ART 31 Introduction to Viticulture, Winemaking, Wines of the World with a grade of “C” or better.
Limitations on Enrollment: Health & Safety. Student must be 21 years of age or older.
This course is a survey of wines of California, including history, viticulture practices, wine making styles, geography and sensory evaluation of representative wines from major AVA regions. The regions will include Sierra Foothills, Napa, Sonoma, Lodi, Mendocino, Monterey, San Luis Obispo/Paso Robles and Santa Barbara. Students must bring six wine tasting glasses to class each week.
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CUL ART 86A Introduction to Wines of the Old World - Europe
Units: 1.5 - 2
Limitations on Enrollment: Health & Safety. Student must be 21 years of age or older.
This is an introductory course to the wines of the old world. It will examine the exciting major wine regions of Italy, France, Spain and Germany, including the grape varietals, climates and geography of these regions and how this shapes the wines produced. This course will explore the importance of the wines produced in these countries and as well as the history and culture. Students must bring six wine tasting glasses to each class.
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CUL ART 86B Introduction to World Wines - New World
Units: 1.5
Limitations on Enrollment: Health & Safety. Student must be 21 years of age or older.
This is an introductory course to the wines of the New World. It will examine the major wine producing regions of South America, South Africa, New Zealand, Australia, and North America (other than California). The grape varietals, climates and geography of these regions will be examined. This course will explore the importance of the history and culture behind the wines produced in these regions. Students must bring six wine tasting glasses to each class.
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CUL ART 87 Direct to Consumer Wine Sales
Units: 1.5
This course is an introduction to and overview of the sales and marketing of wine and the winery directly to consumers. The course will include information on special events, creation and management of wine clubs, E-commerce, building connections with customers, and internet marketing. The focus is strictly on the aspects of marketing and selling wine directly to consumers.
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CUL ART 88 Wine Tasting Room Operations
Units: 1.5
This course examines wine tasting room customer service and sales. Managing crowds and responsible service, POS system use, inventory control, Wine Clubs, selling techniques, retail “gift shop” selling, wine vocabulary, and the laws and regulations of serving wine in California are covered. Out of state wine shipping laws and logistics will also be addressed.
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CUL ART 91 Wine Service for the Hospitality Professional
Units: 1.5
This course examines professional wine service in the hospitality industry. Exploration of purchasing, storage, sales and service of wine will be addressed. Overview of wine list composition, pricing structures and ordering are covered along with restaurant and banquet table service standards.
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CUL ART 92 Food and Wine Pairing
Units: 1.5
Limitations on Enrollment: Health & Safety. Student must be 21 years of age or older.
This course is an exploration of the art and science of wine and food pairings. Students develop wine evaluation techniques to pair wines with appropriate foods. They also learn to suggest and sell wines in restaurant and retail settings to pair with specific foods. Culinary and wine industry students learn to develop menus specifically designed for wine compatibility.
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CUL ART 93 Winery Special Events
Units: 1.5
This course examines a variety of winery special events. Topics cover identifying, planning and executing events. Students will participate in marketing, promotions, sales, scheduling and cost analysis activities for events such as wine club release parties, wine maker dinners, weddings, festivals, trade tastings and fundraising events.
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CUL ART 93V Work Experience: Culinary Arts
Units: 1-4
Limitations on Enrollment: Students must enroll in a minimum of one course at San Joaquin Delta College in a discipline related to their work experience. This course may be taken concurrently or may have been taken in the semester immediately prior.
Advisories: CUL ART 3 with a grade of “C” or better.
This course is designed for the student employed in the area of culinary arts. The course objectives are developed by the students in consultation with his or her supervisor. The student is engaged in a specific research project or on-the-job learning activities under the supervision of a worksite supervisor and a college work experience instructor. Students must work 75 paid or 60 non-paid hours per unit earned. To register, complete an application form available at the Occupational Work Experience (OWE) Office, Holt 140.
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Dance |
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DANCE 2 Selected Topics: Dance
Units: 0.5-4
This course is designed to offer instruction in one of the specialized areas of dance not already covered by existing curricula. (CSU)
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DANCE 3 Choreography
Units: 2
Limitations on Enrollment: Qualified Performer.
This course is an introduction to choreography through a series of problem solving activities. Choreographic process and application will be introduced to assist in the development of dance composition. (UC, CSU)
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DANCE 4 Choreography
Units: 2
Prerequisites: DANCE 3 Choreography with a grade of “C” or better.
This course is designed to study the intermediate and advanced elements of choreography. Short studies in dance composition in relation to musical and dramatic forms are presented. Lectures, discussions, and demonstrations are included. Practical application through class projects plus college and community performances directed by the student are presented. (UC, CSU)
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DANCE 5A Dance Production: Repertory Company I
Units: 3
This course is an introduction to group dance experiences through rehearsal, performance, dance technique training and technical theater practice. (UC, CSU)
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DANCE 5B Dance Production: Repertory Company II
Units: 3
Prerequisites: DANCE 5A Dance Production: Repertory Company I with a grade of “C” or better.
This is a continuing introduction course to group dance experiences through rehearsals, performances, dance technique training, technical theater practices and performance skills such as dance etiquette, quick pick up of choreography or stage presence. (UC, CSU)
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DANCE 5C Dance Production: Repertory Company III
Units: 3
Prerequisites: DANCE 5B Dance Production: Repertory Company II with a grade of “C” or better.
This is an intermediate dance production course involving group dance experiences through rehearsal, performance, dance technique training and technical theater practice. It introduces the concept of composing a choreography. (UC, CSU)
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DANCE 5D Dance Production: Repertory Company IV
Units: 3
Prerequisites: DANCE 5C Dance Production: Repertory Company III with a grade of “C” or better.
This is an advanced dance production level course involving dance collaboration, rehearsals, performances, dance technique training and technical theater practice such as, staging, lighting, design, costume and make up. It presents the opportunity to choreograph, collaborate in creation dances and develop improvisation techniques. The focus is placed on fostering the emerging dance artist (UC, CSU).
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DANCE 6A Ballet I
Units: 2
Limitations on Enrollment: Qualified Performer.
This course is designed to introduce the fundamental theory and practice of ballet techniques. Emphasis is placed on placement, body alignment, muscular control, and the development of vocabulary of basic ballet positions and steps. This course also offers a study of ballet history from 1600 to the present. (UC, CSU)
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DANCE 6B Ballet II
Units: 2
Prerequisites: DANCE 6A Ballet I with a grade of “C” or better.
This course is a continuation of the fundamental theory and practice of ballet techniques. Emphasis is placed on placement, body alignment, muscular control, and the development of vocabulary of basic ballet positions and steps. This course also offers a study of ballet history from 1600 to the present. (UC, CSU)
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DANCE 7A Ballet III
Units: 2
Prerequisites: DANCE 6B Ballet II with a grade of “C” or better.
This course is a review of the fundamental theory and practice of classical ballet and an introduction to intermediate level. Combinations are stressed. (UC, CSU)
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DANCE 7B Ballet IV
Units: 2
Prerequisites: DANCE 7A Ballet III with a grade of “C” or better.
This course is a review of the intermediate theory and practice of classical ballet and an introduction to advanced level. A strong emphasis is placed on stylization and performance. Technique for basic beginning pointe work may be introduced. (UC, CSU)
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DANCE 10A Modern Dance I
Units: 2
Limitations on Enrollment: Qualified Performer.
This course explores the fundamental structure and technique of Modern Dance. It also emphasizes on body control, conditioning, strengthening, flexibility. An overview of Modern dance history is introduced. (UC, CSU)
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DANCE 10B Modern Dance II
Units: 2
Prerequisites: DANCE 10A Modern Dance I with a grade of “C” or better.
This course reviews and expands the concepts of dynamics, space and the use of the body in Modern Dance. It also introduces the concept of gravity, time and use of breath. This course lays the stress on body control, conditioning, strengthening and flexibility. An overview of Modern dance history is studied. (UC, CSU)
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DANCE 11A Modern Dance III
Units: 2
Prerequisites: DANCE 10B Modern Dance II with a grade of “C” or better.
This course is a study of intermediate dance techniques and patterns in modern dance. Creative dances are practiced with the express purpose of establishing individual and group choreographies for public performances. (UC, CSU)
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DANCE 11B Modern Dance IV
Units: 2
Prerequisites: DANCE 11A Modern Dance III with a grade of “C” or better.
This course is a study of high intermediate and advanced dance skills and techniques in modern dance. Creative dances are practiced with the express purpose of establishing individual and group dances for public performances. Performance skills and stylization are highly stressed. (UC, CSU)
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DANCE 12A Jazz Dance I
Units: 2
Limitations on Enrollment: Qualified Performer.
This course is an introduction to standard beginners jazz dance with emphasis placed on anatomy, primary stretches, isolations, port de bras, terminology and fundamental jazz combinations. The course also offers an overview of jazz history and its cultural influence. (UC, CSU)
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DANCE 12B Jazz Dance II
Units: 2
Prerequisites: DANCE 12A Jazz Dance I with a grade of “C” or better.
This course is a continuation of beginning skills and techniques in jazz. Various styles of jazz are studied. Emphasis is placed on body control, alignment, rhythms, combinations and terminology. The course also offers an overview of jazz history and its cultural influence. (UC, CSU)
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DANCE 13A Jazz Dance III
Units: 2
Prerequisites: DANCE 12B Jazz Dance II with a grade of “C” or better.
This course is designed to provide further opportunities to extend the student’s knowledge of jazz dance, and to acquire techniques and skills at intermediate level. (UC, CSU)
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DANCE 13B Jazz Dance IV
Units: 2
Prerequisites: DANCE 13A Jazz Dance III with a grade of “C” or better.
This course is designed to provide further opportunities to extend the student’s knowledge of various styles of jazz dance, and to acquire techniques and skills at a high intermediate and advanced level. (UC, CSU)
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DANCE 20A Theatre Dance and Movement I
Units: 1
Limitations on Enrollment: Qualified Performer.
This course is an introduction to the study of the role of choreographed dance and the development of skills, techniques, styles and body agility necessary for participation in theater productions. (UC, CSU)
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DANCE 20B Theatre Dance and Movement II
Units: 1
Prerequisites: DANCE 20A Theatre Dance and Movement I with a grade of “C” or better.
Limitations on Enrollment: Qualified Performer.
This course is the continuing study of the role of theater choreographed dance. Emphasis is placed on refining the development of skills, techniques and body agility necessary for participation in theater productions. This course also introduces progressively combinations with various advanced techniques and styles. (CSU)
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DANCE 20C Theatre Dance and Movement III
Units: 1
Prerequisites: DANCE 20B Theatre Dance and Movement II with a grade of “C” or better.
Limitations on Enrollment: Qualified Performer.
This course further develops dance skills, technique & movements in a variety of theater dance styles. Dance sequences, and stories related to characters are introduced for rehearsals and performances. (UC, CSU)
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DANCE 20D Theatre Dance and Movement IV
Units: 1
Prerequisites: DANCE 20C Theatre Dance and Movement III with a grade of “C” or better.
Limitations on Enrollment: Qualified Performer.
This course is the continuation of dance skills, techniques development at an advanced level. Emphasis is placed on style, expression and presence and the learning of new dance theater materials for rehearsal and performances. (CSU)
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DANCE 29 Dance Appreciation
Units: 3
This course is a brief study of dance history that examines dance and its artistic, social, historical and cultural contexts. Ballet, American modes of expression (such as modern and jazz forms), and other contemporary theatrical dance genres are explored. (UC, CSU)
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DANCE 30 Introduction to Dance
Units: 2
This course is designed to introduce the fundamentals of dance. Students will be acquainted with various dance forms, movements, techniques and skills (Ballet, Jazz, Modern, Ethnic and Social dance). Students will also be exposed to the historical context of dance. UC, CSU)
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DANCE 32 Dance Cultures
Units: 3
This course will survey the development of various world dance forms and vernacular dances in the United States applying theoretical models to analyze dance. This course investigates the relationship of dance in the humanities and social sciences field. It places an emphasis on the role of dance as a carrier of cultural and aesthetics values, a tool for social justice and a witness to history. The impact of political, economic and religious forces shaping dance will also be examined. The course looks at dances originating from Africa, Asia, Native America and Latin America, and their contemporary presence in the United States. (UC, CSU)
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DANCE 35A African-Caribbean Dance I
Units: 3
This course is an introduction to the study of African and Caribbean dances. It introduces dance as a vehicle for cultural, historical and religious functions in the Caribbean through the lens of anthropologist, Katherine Dunham. Students will explore Caribbean dances with strong roots in the African culture, connections to black dance in North America and train in Dunham dance technique. (UC, CSU)
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DANCE 35B African-Caribbean Dance II
Units: 2
Prerequisites: DANCE 35A African-Caribbean Dance I with a grade of “C” or better.
This course is a continuation of the study of African and Caribbean dances. It emphasizes the role of dance in African culture, its connections to Voodoo and to Katherine Dunham’s technique. Emphasis is also placed on polyrhythmic patterns as well as developing alignment, and muscular control. This course also introduces African and Caribbean movement aesthetics. (UC, CSU)
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DANCE 35C Intermediate African-Caribbean Dance III
Units: 2
Prerequisites: DANCE 35B African-Caribbean Dance II with a grade of “C” or better.
This course is a study of intermediate African Caribbean dance techniques and patterns in the Caribbean. Creative dances are practiced with the express purpose of establishing individual and group choreographies for public performances. Emphasis will be placed on comparing and contrasting the original African dance form to the Caribbean one. (UC, CSU)
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DANCE 35D Advanced African-Caribbean Dance IV
Units: 2
Prerequisites: DANCE 35C Intermediate African-Caribbean Dance III with a grade of “C” or better.
This course is a study of high advanced dance skills and techniques in African Caribbean dance. Creative dances are practiced with the express purpose of establishing individual and group dances for public performances. Performance skills and stylization are highly stressed. (UC, CSU)
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DANCE 36A Hip Hop Dance 1
Units: 2
This course introduces students to basic skills and techniques of Hip Hop dance styles. Students will learn, explore dance combinations using a variety of popular music. This course also offers a study of the cultural and social expression of Hip Hop. (UC, CSU)
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DANCE 36B Hip Hop Dance
Units: 2
Prerequisites: DANCE 36A Hip Hop Dance 1 with a grade of “C” or better.
This course continues the exploration of Hip Hop dance techniques and styles - both historical and current. Emphasis will be placed on musicality, rhythms, and basic movements required to develop performance skills. (UC, CSU)
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DANCE 37A West African Dance I
Units: 2
This course is an introduction to West African dance. Through dance movements, chants, and story-telling students will be immersed in and have an understanding of poly-rhythmic movements, aesthetics diversity, and societal purpose of dance. Students will also explore the traditions, values system, and history of West African cultures. (UC, CSU)
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DANCE 37B West African Dance II
Units: 2
Prerequisites: DANCE 37A West African Dance I with a grade of “C” or better.
This course is a continuation to West African dance. It reviews and expands the concept of West African dance and culture, history, value systems and impact on the society. Students will explore the connection of dance and religion. Emphasis is also placed on polyrhythmic movements, body control, conditioning. (UC, CSU)
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DANCE 37C Intermediate West African Dance III
Units: 2
Prerequisites: DANCE 37B West African Dance II with a grade of “C” or better.
This course is a study of intermediate West African dance techniques. Creative dances are practiced with the express purpose of establishing individual and group choreographies for public performances. Emphasis is placed on styles. African dance influences within the diaspora will be explored. (UC, CSU)
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DANCE 37D Advanced West African Dance IV
Units: 2
Prerequisites: DANCE 37C Intermediate West African Dance III with a grade of “C” or better.
This course is a study of high intermediate and advanced dance skills and techniques in West African dance. Creative dances are practiced with the express purpose of establishing individual and group dances for public performances. Performance skills and stylization are highly stressed. (UC, CSU)
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DANCE 40A Hatha Yoga I
Units: 1
This course is an introduction to Hatha yoga theory and practices. The focus is on developing clear, basic and safe alignment in foundational poses, movements correctness and sequencing. Flexibility and strength core exercises are introduced. This course is open to and appropriate for all students. It is ideal for dancers for injury prevention. (UC, CSU)
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DANCE 40B Hatha Yoga II
Units: 1
Prerequisites: DANCE 40A Hatha Yoga I with a grade of “C” or better.
This course is a continuation to Hatha yoga theory and practices. The focus is to keep on developing clear, and safe alignment in Hatha yoga poses, movements correctness and sequencing. Included are intermediate core strength, resistive and flexibility exercises. It is open to and appropriate for dancers and non-dancers. (UC, CSU)
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DANCE 40C Hatha Yoga III
Units: 1
Prerequisites: DANCE 40B Hatha Yoga II with a grade of “C” or better.
This is an intermediate yoga level course. Emphasis is placed on meditation practice and more complex breathing techniques. Complex intermediate level poses are introduced involving deep core muscles. Flexibility and balance are also integrated in numerous postures and variations. (UC, CSU)
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DANCE 40D Hatha Yoga IV
Units: 1
Prerequisites: DANCE 40C Hatha Yoga III with a grade of “C” or better.
This is a continuation for Yoga III to advanced level. It is an in-depth yoga course. Students gain a more in-depth knowledge of yoga as well as a deeper insight into the different types of yoga and their philosophies of the practice. Emphasis is placed on increasing flexibility and strength as well as introducing more advanced poses and variations. (UC, CSU)
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