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Course Criteria
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3.00 Credits
Class hours: 48-54 lecture. Transfer Credit: CSU; UC. Study of the historical relationship between Mexico and the United States from their common Native American roots to present-day. Examination of pivotal events and their outcomes, such as the Spanish and British colonial systems, processes of independence and nation-building, the Mexican-American War, the 1910 Mexican Revolution, the Oil Crisis of the 1970's, NAFTA, and present border conflicts. 2203.00
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3.00 Credits
Class hours: 48-54 lecture. Transfer Credit: CSU; UC. Historical development of a Mexican-American community and the emergence of a Chicano cultural identity. Issues and conflicts affecting the Chicano minority from the nineteenth century to the present. 2203.00
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3.00 Credits
Class hours: 48-54 lecture. Transfer Credit: CSU; UC. Cultural development of Asian peoples from prehistoric times to the sixteenth century A.D., with emphasis on the religion and philosophy as well as early social and political institutions in China, India, and Japan. 2205.00
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3.00 Credits
Class hours: 48-54 lecture. Transfer Credit: CSU; UC credit limitations. See counselor. Designed to bring together one or more faculty members and a small group of students with a common interest, to pursue study of a selected topic in history through the seminar approach. May be taken twice. 2205.00
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1.00 Credits
Class hours: 16-18 lecture. Transfer Credit: CSU; UC credit limitations. See counselor. Honors component for History. Topics of interest are chosen by the instructor and students, and are presented in a seminar format. Prerequisites and/or corequisites are required. May be taken four times with change in topic emphasis. 2205.00
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0.50 - 6.00 Credits
Class hours: 16-18 hours/term lecture for each unit of credit. Transfer Credit: CSU; UC credit limitations. See counselor. Special-interest course of varying length for students who wish further exploration in specific areas of history. Topics will be determined by the individual instructor. This course may be taken only four times regardless of the unit combination. However, no single- subject, special-interest class may be repeated. May require corequisites and/or prerequisites based on the content of the course. 2205.00
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3.00 Credits
Limitation on Enrollment: Instructor signature is required for registration. Transfer Credit: CSU; UC credit limitations. See counselor. Special project course designed for the capable, wellmotivated student. Student explores and develops a project or paper on an area of personal interest within the discipline area. The nature and extent of the project must be decided by both the student and instructor before the student may sign up for the course. Type and extent of the project determines the number of units allowed. May be taken three times, regardless of the unit combination. However, no single-subject project or paper may be repeated. 2205.00
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3.00 Credits
Class hours: 48-54 lecture. Transfer Credit: CSU. Introduction to the hospitality industry and interrelationships between the hotel, restaurant, travel, and leisure segments. Examination of management functions including franchising, organizational structures, guest services, employee recruitment and retention, use of computer technology, and marketing tactics. Historical development of the service industry, it's economic and social influences, future trends, and career opportunities at the local, regional, and national levels are also explored. 1307.00
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3.00 Credits
Class hours: 48-54 lecture. Transfer Credit: CSU. Bookkeeping and accounting in the food service industry. Analysis of calculating and preparing weekly and monthly labor cost reports and preparing monthly profit and loss statement for the average food service establishment. 1307.00
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3.00 Credits
Class hours: 48-54 lecture. Advisory: Completion of or concurrent enrollment in Hotel and Food Service Management 16. Transfer Credit: CSU. In-depth introduction to management concerns unique to quantity food production in institutional settings. Real-world exercises in record keeping, staffing, standardizing recipes, terminology and nomenclature use, storage requirements, quality control, emergency protocols, and Hazardous Analysis Critical Control Points (HACCP) procedures. Prepares students for entry-level positions in institutional food service. 1307.10
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