Chandler-Gilbert Community College Course Catalog and Student Handbook for the 2017-2018 year.
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Course Descriptions | CGCC Catalog & Student Handbook 2019-2020 3 1 9 Courses available at CGCC are listed in the Course Descriptions section of this document. General Education Requirements are also listed. For the most current information regarding degree requirements, log on to www.maricopa.edu/academic/ccta. evaluating credibility of nutrition claims, a focus on modern food safety and technology practices, and a worldview of nutrition are included. Emphasis is on personal dietary behavior change for a holistic life of wellness. Prerequisites: None. FON104 / 1 CREDIT / 1 PERIOD Certification in Food Service Safety and Sanitation Preparation for and certification in a national food sanitation and safety program. Emphasis on food from purchasing, receiving, and storing to preparation, holding, and serving. Focuses on safe and sanitary food service facilities and equipment, employee habits and personal hygiene, and role of management in safety and sanitation. Includes time-temperature principles, foodborne illnesses, pest control, accident prevention, standards for cleaning and sanitizing, and regional regulations and standards. Prerequisites: None. FON125 / 1 CREDIT / 1 PERIOD Introduction to Professions in Food, Nutrition, and Dietetics Overview and discussion of career opportunities in the fields of food, nutrition, and dietetics. Includes information about history, ethics, standards of practice, communication and counseling skills. Emphasis on how to become a Registered Dietitian Nutritionist or a Dietetic Technician Registered. Prerequisites: None. FON142AB / 3 CREDITS / 5 PERIODS Applied Food Principles Exploration and applications of scientific principles involved in food preparation; experiences with basic cooking methods; emphasis on the rationale of cooking techniques. Prerequisites: None. FON143 / 3 CREDITS / 3 PERIODS Food and Culture Understanding diet in the context of culture. Historical, religious, and socio-cultural influences on the development of cuisine, meal patterns, eating customs, cooking methods, and nutritional status of various Prerequisites: Completion of nine (9) credits of EXS courses required for the (AAS in Exercise Science and Personal Training, or CCL in Personal Training Specialist, or CCL in Personal Trainer), current CPR card, and permission of Department or Division. Course Notes: CPR certification must be current through the duration of the internship. EXS239 may be repeated for a maximum of six (6) credits. EXS285 / 3 CREDITS / 3 PERIODS Exercise Program Design and Instruction Business aspects of the fitness profession such as program administration, quality assurance, and effective communication skills for the professional personal trainer and/or strength and conditioning coach. Implementation of behavioral strategies, progression of program planning, and development of programs for populations with special physical/medical needs. Designing exercise programs in an internship setting. Prerequisites: EXS145 or permission of instructor. EXS290 / 3 CREDITS / 3 PERIODS Introduction to Evidence-Based Practice Introduction to best practices in the acquisition, analysis, synthesis, and potential application of research in the discipline of exercise science. Specific emphasis on the application of research-based evidence for applied problem solving in exercise science. Prerequisites: EXS101 and (ENG101 or ENG107), or permission of Instructor. FON – Food and Nutrition FON100 / 3 CREDITS / 3 PERIODS Introductory Nutrition Introduction to the science of food and human nutrition. Current sustainable dietary recommendations and applications for maximizing well-being and minimizing risk of chronic disease throughout the life cycle. An overview of the nutrients, emphasizing the importance of energy and fluid balance, and optimal functioning of the digestive system. Understanding factors that influence food intake in different cultures. Methods for