Catalog Problems 2007-09 – LaneyCollege
BUS 76
E-Commerce/Entrepreneurship
3 units, 3 hours lecture (GR)
Recommended preparation: Bus 219 or CIS 237 [See RFP: Only CIS 237 listed.] [Per Laney]
Recommended preparation: Bus 219/CIS 205 or CIS 233 or CIS 237 [Per J. Harding]
Acceptable for credit: CSU
Introduction to principles of international e-commerce and entrepreneurship: Emphasis on developing a business plan for conducting online commerce, market analysis, product access, payment methods, promotion, and back-end technology requirements for creating an e-commerce site. 0509.70
BUS 201
Business Communications
3 units, 3 hours lecture (GR)
Recommended preparation: Bus 250 or 251D or Engl 250D
Recommended preparation: Engl 267B (or 250D) or 269B or 252B at MerrittCollege
Effective planning and composition of various types of business communications emphasizing style, tone, vocabulary, methodology and psychology of purposeful and forceful business communications: Practical application of principles to letters, memoranda, reports, procedures, manuals, prospectuses, and proposals. 0501.00
AA/AS area 4d
BUS 501[Not approved by state]
Computer Laboratory for Business (Non-Credit)
0 units, hours to be arranged (Not graded)
Open-entry/open-exit course
Corequisite: Any computer-based Business course
Course study under this section may be repeated as necessary.
Open-entry, open-exit computer laboratory to support objectives of Business computer-based courses. 0501.00 Remove from catalog
CIS 233
Introduction to the Internet
2 units, 1.5 hours lecture, 1.5 hours laboratory (GR or CR/NC)
Recommended preparation: Bus 219 or CIS 205
Also offered as Bus 223. Not open for credit to students who have completed or are currently enrolled in Bus 223.
Using the Internet for access to information resources: Access methods, resources and how to use them. 0709.00
AA/AS area 4c
Course titles for the following Coped courses need to be standardized throughout the district [Business faculty are working on this.]
COPED 456D
Occupational Work Experience in Business Administration
1-4 units, hours to be arranged (GR) 0505.00
COPED 456J
Occupational Work Experience in Marketing and Sales
1-4 units, hours to be arranged (GR) 0509.00
COPED 456P
Occupational Work Experience in Business Information Systems
1-4 units, hours to be arranged (GR) 0514.00
Culinary Arts
(CULIN)
The two certificate programs (majors) in this department are Baking and Restaurant Management. They provide students with the knowledge, skills, and attitudes which enhance successful employment in the various job classifications of the Culinary Arts industry. The programs include pre-employment courses, supervised experience prior to employment, extension classes, and short-term workshops for upgrading skills. Many classes are approved by Retail Bakers Association (RBA) and National Restaurant Association (NRA). (needs revision ?)
RESTAURANT MANAGEMENT
The major in Restaurant Management offers technical trade theory and practical laboratory experiences in basicrestaurant management andcooking procedures which prepare students for entry into the various job classifications of the industry. Students have the opportunity to demonstrate their capabilities in the operations and supervision of the food preparation facility at LaneyCollege. (needs revision ?)
Note: This program includes frequent application of fractions, decimals, and percents. Mathematics 251A B is recommended for students who want a review.
CULIN 211A [deactivate?]
Introduction to Culinary Arts – Theory
1 unit, 1 hour lecture (GR)
Culin 211A plus Culin 211B are equivalent to Culin 211. Not open for credit to students who have completed Culin 211.
Food service industry: History of commercial food production; overview of careers and trends in the culinary arts profession including hotel, restaurant, and catering management. 1306.32
CULIN 211B [deactivate?]
Introduction to Culinary Arts – Theory
1 unit, 1 hour lecture (GR)
Culin 211A plus Culin 211B are equivalent to Culin 211. Not open for credit to students who have completed Culin 211.
Continuation of Culinary Arts 211A: History of commercial food production; overview of careers and trends in the culinary arts profession including hotel, restaurant, and catering management. 1306.32
CULIN 211LA [deactivate?]
Introduction to Culinary Arts
4 units, 12 hours laboratory (GR)
Culin 211LA plus Culin 211LB are equivalent to Culin 211L. Not open for credit to students who have completed Culin 211L.
TB test required by second week of class.
Practical experience in: Breakfast cookery, salads and dressing preparation; table service by serving in the Culinary Arts Department restaurant for faculty and students. 1306.32
CULIN 211LB [deactivate?]
Introduction to Culinary Arts
4 units, 12 hours laboratory (GR)
Culin 211LA plus Culin 211LB are equivalent to Culin 211L. Not open for credit to students who have completedCulin 211L.
TB test required by second week of class.
Continuation of Culinary Arts 211LA: Practical experience in breakfast cookery, salads and dressing preparation; table service by serving in the Culinary Arts Department restaurant for faculty and students. 1306.32
The corequisites for the following courses need to be reevaluated as they are not true corequisites according to state definition, but instead are “cohort” classes, as evidenced by the fact that Culin 226 is not required in the Cooking Certificate of Achievement. This same situation also applies to the Culin 212-219 series.
COOKING
Certificate of Achievement Requirements:
Dept/No.TitleUnits
FIRST SEMESTER
CULIN 212Introduction to Culinary Arts
Fundamentals Lab4
CULIN 214Hospitality Careers and Skills
Development1
CULIN 215Culinary Math Fundamentals1
CULIN 216Introduction to Food Science and
Nutrition1
CULIN 217Recipe, Formula, and Food Costs1
CULIN 218Ingredients and Equipment1
CULIN 219Introduction to Sanitation1
SECOND SEMESTER
CULIN 223Stocks, Soups and Sauces1
CULIN 224Dynamics of Heat Cooking1
CULIN 225Introduction to Garde Manger and
Food Presentation1
CULIN 227Quantity Food Production Lab 3
Total Required Units:16
CULIN 223
Soups, Stocks and Sauces
1 unit, 1 hour lecture (GR)
Prerequisite: Culin 212, 214, 215,216,217, 218, 219
Corequisite: Culin 224, 225, 226, 227
T.B. clearance required.
Introduction to quantity hot-food production of basic stocks, sauces and soups. 1306.32
CULIN 224
Dynamics of Heat Cooking
1 unit, 1 hour lecture (GR)
Prerequisite: Culin 212, 214, 215,216,217, 218, 219
Corequisite: Culin 223, 225, 226, 227
T.B. clearance required.
Introduction to dry-heat and wet-heat cooking techniques: Boiling, braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling. Fundamentals and methods of heat transfer. 1306.32
CULIN 225
Introduction to Garde Manger and Food Presentation
1 unit, 1 hour lecture (GR)
Prerequisite: Culin 212, 214, 215, 216, 217, 218, 219
Corequisite: Culin 223, 224, 226, 227
T.B. clearance required.
Introduction to quantity cold-food production, display, food art, and plate presentation: Salads, sandwiches, cheeses, deli meats, non-meat proteins, and restaurant dessert presentations. 1306.32
CULIN 226
Introduction to Baking for Chefs
3 units, 1.5 hours lecture, 4.5 hours laboratory (GR)
Prerequisite: Culin 212, 214, 215, 216, 217, 218, 219
Corequisite: Culin 223, 224, 225, 227
T.B. clearance required.
Introduction to baking for chefs: Basic doughs and batters, yeast products, cookies and cakes. 1306.32
CULIN 227
Quantity Food Production Lab
3 units, 9 hours laboratory (GR)
Prerequisite: Culin 212, 214, 215, 216, 217, 218, 219
Corequisite: Culin 223, 224, 225, 226
T.B. clearance required.
Food preparation and cooking methods focusing on quantity hot-food production: Use of food production tools and equipment, use of standardized recipes, food display, application of speed and accuracy in food production. 1306.32
GRART 501[Not approved by state]
Graphic Arts Open Lab (Non-Credit)
0 units, hours to be arranged (Not graded)
Recommended preparation: Bus 219 or CIS 205 or Grart 230
Course study under this section may be repeated as necessary.
Access to the Graphic Arts computer and design labs with supervised instruction in: Graphics software, desktop publishing, graphic design and electronic imaging. 1030.00 Remove from catalog.
MATH 290A-290B
Arithmetic Workshop (ProjectBridge I)
1-3 units each level, 3 hours lecture (GR)(1-3 hours lecture each level?)
Recommended for students who are underprepared for the demands of college mathematics and who need specialized instruction in building basic mathematics skills.
Enrollment in ProjectBridge required.
Corequisite: Afram 251 or Soc 290; and CIS 211 and 255; and Engl 290A-290B; and Engl 291A-291B
Non-degree applicable
201A: Introductory class in computational skills emphasizing understanding of concepts, basic facts and algorithms for arithmetic operations; graphs of numerical information, word problems, and deductive and inductive reasoning. Whole numbers, fractions, reading and interpreting graphs.
290B: Decimals; percents; drawing line, bar, circle graphs; and reasoning skills. 4930.41
MATH 290EA-290EB
Arithmetic Workshop (NightBridge)
1-3 units each level, 3 hours lecture (GR)(1-3 hours lecture each level?)
Recommended for students who are underprepared for the demands of college mathematics and who need specialized instruction in building basic mathematics skills.
Non-degree applicable
290EA: Introductory class in computational skills emphasizing understanding of concepts, basic facts and algorithms for arithmetic operations; graphs of numerical information, word problems, and deductive and inductive reasoning. Whole numbers, fractions, reading and interpreting, graphs.
290EB: Decimals; percents; drawing line, bar, circle graphs; and reasoning skills. 4930.41
MATH 291A-291B
Arithmetic Workshop (Project Bridge II)
1-3 units each level, 3 hours lecture (GR)(1-3 hours lecture each level?)
Recommended for students who are underprepared for the demands of college mathematics and who need specialized instruction in building basic mathematics skills.
Enrollment in ProjectBridge required.
Corequisite: Afram 251 or Soc 290; and CIS 211 and 255; and Engl 292A-292B, and Engl 293A-293B
Non-degree applicable
Continuation of MATH 290A-290B: Understanding of concepts and algorithms for arithmetic operations; signed numbers; graphs of simple linear functions on a Cartesian Coordinate System; word problems. 4930.41
MATH 295A-B-C-D
Prescriptive Mathematics
1-3 units each level, 3 hours lecture (GR)(1-3 hours lecture each level?)
Recommended for students with learning disabilities.
Students with learning disabilities may exceed repeat limits with prior Disabled Students Programs and Services Counselor approval.
Non-degree applicable
Individualized course offering prescriptive instruction for students who have difficulty mastering basic arithmetic skills due to a specific learning disability. 4930.32
Media Communications
(MEDIA)
The Media Communications Department offers television broadcasting, production, and technology courses for students with the goal of employment and/or transferring to a four-year institution. Three Twomajor options are outlined. Work experience opportunities are available through community cablecasting originating from LaneyCollege.
Two major State-approved options are available. For each, students must complete the Core Curriculum as well as courses listed under each option.
Music
(MUSIC)
Courses in the Music Department are designed to fulfill the needs of music majors, professional musicians, and those whose interest is a vocational or recreational. Students are encouraged to contact the department chairperson for specific guidance when planning to transfer to a four-year institution in this major.
Theatre Arts
(THART)
The Theatre Arts Department provides students the opportunity to broaden their liberal arts education, gain practical experience for professional and community theater work, and prepare for continued higher education. Several major productions are offered each year utilizing Laney’s outstanding theater facility.
The Theatre Arts major offers the fundamental study and understanding of the theater. This allows students to develop their practical skills and talents as well as their intellectual ability to think creatively and critically.
Degree Major Requirements:
Dept/No.TitleUnits
FIRST SEMESTER
THART 1Introduction to the Theatre Arts2
THART 10A+Principles and Theory of Acting3
THART 11A+Principles and Theory of Improvisation3
SECOND SEMESTER
THART 10B+Principles and Theory of Acting3
THART 11B+Principles and Theory of Improvisation3
Select one course from the following:
THART 30A+Rehearsal and Production (3)
THART 40AStagecraft (3)3
THIRD SEMESTER
Select one course from the following: ?
THART 10C+Principles and Theory of Acting (3)
THART 11C+Principles and Theory of Improvisa-
tion (3)3
Select one course from the following:
THART 30B+Rehearsal and Production (3)
THART 40BStagecraft (3)3
FOURTH SEMESTER
Select one course from the following:
THART 30C+Rehearsal and Production (3)
THART 40CStagecraft (3) 3
Total Required Units:29 26
+Course may be applied to Associate Degree General Education requirement.
For Associate Degree General Education requirements, refer to page 75.
Wood Technology
(WDTEC)
The Wood Technologycurriculum offers instruction in woodworking for both career-and hobby oriented students, and includes access to one of the best-equipped shops in Northern California. For those individuals whose goals are Employment-oriented, most students are assisted in finding work making custom furniture, kitchen cabinets, commercial fixtures, architectural millwork, and a wide variety of other wood products. Instruction is highly individualized and is designed to allow flexibility in learning speed, design experimentation, and areas of emphasis. The two primary goals of all classes are to make each student a safe machine and/or tool user, and to provide her/him with the problem-solving tools that relate to four-dimensional wood-based construction.
CatalogProblemsLaney.doc, Jh 3/8/07
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