Chandler-Gilbert Community College Course Catalog and Student Handbook for the 2017-2018 year.
Issue link: http://www.e-digitaleditions.com/i/552782
Course Descriptions Course Descriptions Chandler-Gilbert Community College Catalog and Student Handbook 2015-2016 For the most current information regarding course descriptions, log on to www.maricopa.edu/academic/ccta. 513 meal, and glycogen recovery. Emphasis on maximizing fitness, performance, and safety. Prerequisites: FON100AA, or equivalent, or permission of instructor. 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 NUTRITION AND DIETETICS Introduction to professions in nutrition and dietetics, including history, current practice, and future trends. Emphasis on the integration of nutrition and dietetics within health care systems and public policy. Highlights professional ethics, standards of practice, education requirements and areas of practice. Prerequisites: None. FON137 / 2 CREDITS / 2 PERIODS NUTRITION SUPPLEMENTS Discussion of supplements and their effects on metabolic enhancement. The course will be divided into three major sections: anabolic, catabolic, and energy-producing agents. Addresses current supplements on the market in order to advise the general public. Prerequisites: FON100 or permission of instructor. FON140BD / 1 CREDIT / 1 PERIOD WEIGHT CONTROL Principles of and participation in weight management. Emphasis on low-fat eating, nutrition, exercise, and evaluation of weight management programs. 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,