Class Schedule

Details	CRN	Subject Sort descending	Course	Section	Title	Units	Meeting Information Days	Instructors	Location
	36322	BTEC	21E	G01	Adv. Stem Cell Intern Support	Units 4	S M T W Th F S 4:10pm-8:00pm 01/12-05/20	Zimmerman, C (Primary)	Ocean
Lecture Adv. Stem Cell Intern Support CRN 36322 Section G01 Units 4 Type Instructors Zimmerman, C (Primary) Location Ocean Meeting Information S M T W Th F S 4:10pm-8:00pm 01/12-05/20 Catalog Description Development of complex analysis and enhanced scientific presentation skills necessary for continuing students placed in off-campus stem cell biology internships. Students will complete and present a novel research project. Types of internships may include, but are not limited to, differentiation of pluripotent stem cells, FACS, cell culture, propagation of iPS cells, immunolocalization, micro array analysis and tumor cell characterization. Section Notes This in-person class has mandatory meetings on Mondays at the Ocean Campus. Students will primarily complete coursework by attending in-person meetings and will also need an internet enabled device to complete some coursework in Canvas. More Information
	36323	BTEC	23	001	Western Blotting Techniques	Units 1	S M T W Th F S 9:10am-11:30am 01/15-02/22 S M T W Th F S 11:40am-1:00pm 01/15-02/22	Staff	Ocean
Lecture/Lab Western Blotting Techniques CRN 36323 Section 001 Units 1 Type Instructors Staff Location Ocean Meeting Information S M T W Th F S 9:10am-11:30am 01/15-02/22 S M T W Th F S 11:40am-1:00pm 01/15-02/22 Catalog Description Underlying principles of immunoassay with focus on Western blots. Discussion of applications of Western blotting techniques used in the pharmaceutical, biotechnology, and clinical laboratory settings. Laboratory exercises feature hands-on exercises emphasizing all aspects of Western blotting, including running protein gels, blotting, immunodetection, and data analysis. More Information
	36415	BTEC	24	001	Introduction to PCR	Units 1	S M T W Th F S 2:10pm-5:15pm 02/25-04/12 S M T W Th F S 5:20pm-6:50pm 02/25-04/12	Fuller, M (Primary)	Mission
Lecture/Lab Introduction to PCR CRN 36415 Section 001 Units 1 Type Instructors Fuller, M (Primary) Location Mission Meeting Information S M T W Th F S 2:10pm-5:15pm 02/25-04/12 S M T W Th F S 5:20pm-6:50pm 02/25-04/12 Catalog Description Introduction to the theoretical aspects and laboratory techniques of the Polymerase Chain Reaction (PCR). Practical experience performing PCR as well as experimenting with optimization of the reaction. Discussion of applications of PCR used in biotechnology industry, basic science, forensics, epidemiology, diagnostics, and determination of evolutionary relationships. More Information
	36324	BTEC	25	001	Analytical PCR Technology	Units 1	S M T W Th F S 9:10am-11:30am 02/26-04/12 S M T W Th F S 11:40am-1:00pm 02/26-04/12	Staff	Ocean
Lecture/Lab Analytical PCR Technology CRN 36324 Section 001 Units 1 Type Instructors Staff Location Ocean Meeting Information S M T W Th F S 9:10am-11:30am 02/26-04/12 S M T W Th F S 11:40am-1:00pm 02/26-04/12 Catalog Description The theory and practice of current polymerase chain reaction (PCR) analytical methods. Laboratory experience in techniques such as multiplex PCR, reverse transcriptase PCR (RT-PCR), and real-time PCR. Experimental optimization is emphasized. More Information
	34898	BTEC	93	W03	Biotechnology Work experience	Units 3	TBA TBA 01/12-05/20	Leung, K (Primary)	Ocean
Work Experience Biotechnology Work experience CRN 34898 Section W03 Units 3 Type Instructors Leung, K (Primary) Location Ocean Meeting Information TBA TBA 01/12-05/20 Catalog Description Work experience for students in the Biotechnology Program through internships in the biotechnology industry. Students do internships in local academic/government institutions and biotechnology companies. One unit of credit is earned for 54 hours of unpaid or paid work. Section Notes BTEC 93 - W03 has no in person meetings. Please contact instructor in advance of enrolling in this course. More Information
	34343	BTEC	93	W08	Biotechnology Work experience	Units 8	TBA TBA 01/12-05/20	Zimmerman, C (Primary)	Ocean
Work Experience Biotechnology Work experience CRN 34343 Section W08 Units 8 Type Instructors Zimmerman, C (Primary) Location Ocean Meeting Information TBA TBA 01/12-05/20 Catalog Description Work experience for students in the Biotechnology Program through internships in the biotechnology industry. Students do internships in local academic/government institutions and biotechnology companies. One unit of credit is earned for 54 hours of unpaid or paid work. Section Notes BTEC 93 - W08 has no in person meetings. Please contact instructor in advance of enrolling in this course. More Information
	30557	BTEC	120	001	Mol and Cell Biotechnology	Units 5	S M T W Th F S 1:10pm-2:25pm 01/12-05/20 S M T W Th F S 2:40pm-5:30pm 01/12-05/20	Staff	Ocean
Lecture/Lab Mol and Cell Biotechnology CRN 30557 Section 001 Units 5 Type Instructors Staff Location Ocean Meeting Information S M T W Th F S 1:10pm-2:25pm 01/12-05/20 S M T W Th F S 2:40pm-5:30pm 01/12-05/20 Catalog Description Introduction to the principles and techniques of molecular and cell biology and protein analysis. Emphasis on lab techniques, such as spectroscopy, preparation of cell lysates, Western blot, immunoprecipitation, enzyme assays, analysis of signal transduction, and stable transfection of mammalian cells. Design and analysis of molecular and cell biology experiments is taught. Section Notes This in-person class has mandatory meetings Mondays and Wednesdays at the Ocean Campus. More Information
	35456	CAD	99A	501	3D Printing & Solid Modeling	Units 1	S M T W Th F S 6:10pm-8:15pm 01/13-03/15 S M T W Th F S 8:20pm-10:25pm 01/13-03/15	Mueller, K (Primary)	Ocean
Lecture/Lab 3D Printing & Solid Modeling CRN 35456 Section 501 Units 1 Type Instructors Mueller, K (Primary) Location Ocean Meeting Information S M T W Th F S 6:10pm-8:15pm 01/13-03/15 S M T W Th F S 8:20pm-10:25pm 01/13-03/15 Catalog Description Overview of 3D Printing, from its origins to its revolutionary future, and its impact on the design process. Produce a simple part in a 3D modeling software and print it. Experience using two significant categories of 3D printers. More Information
	35457	CAD	99B	501	Advanced AutoCAD Techniques	Units 1	S M T W Th F S 6:10pm-8:00pm 03/17-05/20 S M T W Th F S 8:10pm-10:00pm 03/17-05/20	Mueller, K (Primary)	Ocean
Lecture/Lab Advanced AutoCAD Techniques CRN 35457 Section 501 Units 1 Type Instructors Mueller, K (Primary) Location Ocean Meeting Information S M T W Th F S 6:10pm-8:00pm 03/17-05/20 S M T W Th F S 8:10pm-10:00pm 03/17-05/20 Catalog Description Advanced AutoCAD techniques including 3D modeling and rendering, customization, external references, and data linking and management. More Information
	31603	CAD	187	501	MEP BIM in Revit	Units 2.5	S M T W Th F S 6:10pm-8:00pm 01/14-05/20 S M T W Th F S 8:10pm-10:00pm 01/14-05/20	Mueller, K (Primary)	Ocean
Lecture/Lab MEP BIM in Revit CRN 31603 Section 501 Units 2.5 Type Instructors Mueller, K (Primary) Location Ocean Meeting Information S M T W Th F S 6:10pm-8:00pm 01/14-05/20 S M T W Th F S 8:10pm-10:00pm 01/14-05/20 Catalog Description HVAC (Heating, Ventilation & Air Conditioning) and piping system design using parametric application software such as AutoDesk's Revit-MEP . Introduction to computer generated documents to specify HVAC and piping systems layout and details. HVAC and process pipe industry drawing standards. Mechanical design including determination of equipment sizes. Section Notes This in-person class has mandatory meetings Wednesdays at the Ocean Campus. Students will primarily complete coursework by attending in-person meetings and will also need an internet enabled device to complete some coursework in Canvas. More Information
	35753	CAHS	10A	001	Intro to Food Prep	Units 4.5	S M T W Th F S 7:30am-11:20am 01/12-03/15 S M T W Th F S 11:30am-12:20pm 01/12-03/15	Villavelazquez, L (Primary)	Ocean
Lecture/Lab Intro to Food Prep CRN 35753 Section 001 Units 4.5 Type Instructors Villavelazquez, L (Primary) Location Ocean Meeting Information S M T W Th F S 7:30am-11:20am 01/12-03/15 S M T W Th F S 11:30am-12:20pm 01/12-03/15 Catalog Description Introductory commercial food preparation for professional kitchens through a combination of extensive hands-on practice, lecture and demonstrations. Focus on preparation of multicultural breakfast foods, salads, and sandwiches while taking into account sanitation, sustainability, waste reduction, and seasonality. More Information
	35754	CAHS	10A	002	Intro to Food Prep	Units 4.5	S M T W Th F S 7:30am-11:20am 03/16-05/20 S M T W Th F S 11:30am-12:20pm 03/16-05/20	Rudd, J (Primary)	Ocean
Lecture/Lab Intro to Food Prep CRN 35754 Section 002 Units 4.5 Type Instructors Rudd, J (Primary) Location Ocean Meeting Information S M T W Th F S 7:30am-11:20am 03/16-05/20 S M T W Th F S 11:30am-12:20pm 03/16-05/20 Catalog Description Introductory commercial food preparation for professional kitchens through a combination of extensive hands-on practice, lecture and demonstrations. Focus on preparation of multicultural breakfast foods, salads, and sandwiches while taking into account sanitation, sustainability, waste reduction, and seasonality. More Information
	35764	CAHS	10B	001	Baking and Pastry	Units 4.5	S M T W Th F S 7:30am-11:20am 01/12-03/15 S M T W Th F S 11:30am-12:20pm 01/12-03/15	Hodgson, M (Primary)	Ocean
Lecture/Lab Baking and Pastry CRN 35764 Section 001 Units 4.5 Type Instructors Hodgson, M (Primary) Location Ocean Meeting Information S M T W Th F S 7:30am-11:20am 01/12-03/15 S M T W Th F S 11:30am-12:20pm 01/12-03/15 Catalog Description Pastry and baking production skills through extensive hands-on practice complemented by a combination of lectures and demonstrations. Working in a professional kitchen environment at City College, students prepare an impressive and varied assortment of breads, breakfast pastries, cookies, cakes, pies, tarts and fine-dining plated desserts, honing organizational skills, accuracy, and speed while adhering to sanitation and safety protocols. More Information
	35765	CAHS	10B	002	Baking and Pastry	Units 4.5	S M T W Th F S 7:30am-11:20am 03/16-05/20 S M T W Th F S 11:30am-12:20pm 03/16-05/20	Hodgson, M (Primary)	Ocean
Lecture/Lab Baking and Pastry CRN 35765 Section 002 Units 4.5 Type Instructors Hodgson, M (Primary) Location Ocean Meeting Information S M T W Th F S 7:30am-11:20am 03/16-05/20 S M T W Th F S 11:30am-12:20pm 03/16-05/20 Catalog Description Pastry and baking production skills through extensive hands-on practice complemented by a combination of lectures and demonstrations. Working in a professional kitchen environment at City College, students prepare an impressive and varied assortment of breads, breakfast pastries, cookies, cakes, pies, tarts and fine-dining plated desserts, honing organizational skills, accuracy, and speed while adhering to sanitation and safety protocols. More Information
	35755	CAHS	20A	001	Culinary Fund. II A	Units 4.5	S M T W Th F S 8:10am-9:00am 01/12-03/15 S M T W Th F S 9:10am-1:00pm 01/12-03/15	Mackenzie, L (Primary) Nesby Jr., N	Ocean
Lecture/Lab Culinary Fund. II A CRN 35755 Section 001 Units 4.5 Type Instructors Mackenzie, L (Primary) Nesby Jr., N Location Ocean Meeting Information S M T W Th F S 8:10am-9:00am 01/12-03/15 S M T W Th F S 9:10am-1:00pm 01/12-03/15 Catalog Description Advanced principles of food preparation and service. Emphasis is on modern styles of cuisine, as informed by classical French cooking techniques. Students will practice cooking in a bulk production lab environment (Industrial kitchen), producing a variety of foods from around the world, employing all standard cooking techniques, to make entrees, starches, vegetables, and sauces. More Information
	35756	CAHS	20A	002	Culinary Fund. II A	Units 4.5	S M T W Th F S 8:10am-9:00am 03/16-05/20 S M T W Th F S 9:10am-1:00pm 03/16-05/20	Sappelt, J (Primary)	Ocean
Lecture/Lab Culinary Fund. II A CRN 35756 Section 002 Units 4.5 Type Instructors Sappelt, J (Primary) Location Ocean Meeting Information S M T W Th F S 8:10am-9:00am 03/16-05/20 S M T W Th F S 9:10am-1:00pm 03/16-05/20 Catalog Description Advanced principles of food preparation and service. Emphasis is on modern styles of cuisine, as informed by classical French cooking techniques. Students will practice cooking in a bulk production lab environment (Industrial kitchen), producing a variety of foods from around the world, employing all standard cooking techniques, to make entrees, starches, vegetables, and sauces. More Information
	35766	CAHS	20B	001	Culinary Fund. II B	Units 4.5	S M T W Th F S 8:30am-9:20am 01/12-03/15 S M T W Th F S 9:30am-1:20pm 01/12-03/15	Ashin, D (Primary)	Ocean
Lecture/Lab Culinary Fund. II B CRN 35766 Section 001 Units 4.5 Type Instructors Ashin, D (Primary) Location Ocean Meeting Information S M T W Th F S 8:30am-9:20am 01/12-03/15 S M T W Th F S 9:30am-1:20pm 01/12-03/15 Catalog Description Advanced principles of food preparation for fine dining kitchens through a combination of extensive hands-on practice, lecture, and demonstrations. Focus on line-cooking in various stations with preparation of seasonal menus while taking into account sanitation, sustainability, and restaurant cooking techniques. More Information
	35767	CAHS	20B	002	Culinary Fund. II B	Units 4.5	S M T W Th F S 8:30am-9:20am 03/16-05/20 S M T W Th F S 9:30am-1:20pm 03/16-05/20	Staff	Ocean
Lecture/Lab Culinary Fund. II B CRN 35767 Section 002 Units 4.5 Type Instructors Staff Location Ocean Meeting Information S M T W Th F S 8:30am-9:20am 03/16-05/20 S M T W Th F S 9:30am-1:20pm 03/16-05/20 Catalog Description Advanced principles of food preparation for fine dining kitchens through a combination of extensive hands-on practice, lecture, and demonstrations. Focus on line-cooking in various stations with preparation of seasonal menus while taking into account sanitation, sustainability, and restaurant cooking techniques. More Information
	35757	CAHS	21	001	Meat Analysis	Units 2	S M T W Th F S 9:10am-11:00am 01/16-05/20	Nesby Jr., N (Primary)	Ocean
Lecture Meat Analysis CRN 35757 Section 001 Units 2 Type Instructors Nesby Jr., N (Primary) Location Ocean Meeting Information S M T W Th F S 9:10am-11:00am 01/16-05/20 Catalog Description Focuses on the fabrication of beef, pork, veal, lamb, poultry, and fish; proper cuts and their uses; and recognition of the quality of meat and cooking methods used for various cuts of meats. Also learn about purchasing specifications and ordering terms. More Information
	33281	CAHS	30A	001	Front of House, Fine Dining	Units 4.5	S M T W Th F S 9:30am-10:35am 01/12-03/15 S M T W Th F S 10:40am-2:30pm 01/12-03/15	Johnson, C (Primary)	Ocean
Lecture/Lab Front of House, Fine Dining CRN 33281 Section 001 Units 4.5 Type Instructors Johnson, C (Primary) Location Ocean Meeting Information S M T W Th F S 9:30am-10:35am 01/12-03/15 S M T W Th F S 10:40am-2:30pm 01/12-03/15 Catalog Description Focus on front-of-house restaurant operations and dining service, management and equity issues, restaurant trends, and cost controls. A key component of the course is intensive hands-on training in our fine dining restaurant. More Information
	33277	CAHS	30A	002	Front of House, Fine Dining	Units 4.5	S M T W Th F S 9:30am-10:35am 03/16-05/20 S M T W Th F S 10:40am-2:15pm 03/16-05/20	Johnson, C (Primary)	Ocean
Lecture/Lab Front of House, Fine Dining CRN 33277 Section 002 Units 4.5 Type Instructors Johnson, C (Primary) Location Ocean Meeting Information S M T W Th F S 9:30am-10:35am 03/16-05/20 S M T W Th F S 10:40am-2:15pm 03/16-05/20 Catalog Description Focus on front-of-house restaurant operations and dining service, management and equity issues, restaurant trends, and cost controls. A key component of the course is intensive hands-on training in our fine dining restaurant. More Information
	33278	CAHS	30B	001	Cafeteria & Quick Service	Units 4.5	S M T W Th F S 9:30am-10:35am 01/12-03/15 S M T W Th F S 10:40am-2:30pm 01/12-03/15	Paratore, V (Primary)	Ocean
Lecture/Lab Cafeteria & Quick Service CRN 33278 Section 001 Units 4.5 Type Instructors Paratore, V (Primary) Location Ocean Meeting Information S M T W Th F S 9:30am-10:35am 01/12-03/15 S M T W Th F S 10:40am-2:30pm 01/12-03/15 Catalog Description Focus on food service operations such as management, cost control for cafeterias and quick service business models. A key component of the course is intensive hands-on training in the two college food service outlets: the cafeteria and quick service outlets. More Information
	33279	CAHS	30B	002	Cafeteria & Quick Service	Units 4.5	S M T W Th F S 9:30am-10:35am 03/16-05/20 S M T W Th F S 10:40am-2:15pm 03/16-05/20	Paratore, V (Primary)	Ocean
Lecture/Lab Cafeteria & Quick Service CRN 33279 Section 002 Units 4.5 Type Instructors Paratore, V (Primary) Location Ocean Meeting Information S M T W Th F S 9:30am-10:35am 03/16-05/20 S M T W Th F S 10:40am-2:15pm 03/16-05/20 Catalog Description Focus on food service operations such as management, cost control for cafeterias and quick service business models. A key component of the course is intensive hands-on training in the two college food service outlets: the cafeteria and quick service outlets. More Information
	36106	CAHS	32	981	Hospitality Marketing	Units 3	Online Asynchronous 01/26-05/20 S M T W Th F S 5:10pm-6:00pm 02/03 S M T W Th F S 5:10pm-6:00pm 03/17	Staff	Online
Online Hospitality Marketing CRN 36106 Section 981 Units 3 Type Instructors Staff Location Online Meeting Information Online Asynchronous 01/26-05/20 S M T W Th F S 5:10pm-6:00pm 02/03 S M T W Th F S 5:10pm-6:00pm 03/17 Catalog Description Fundamentals of marketing in the hospitality industry, including research, sales, advertising, public relations, social media and other concepts related to hospitality marketing. Section Notes This class requires 2 live online meetings and the use of Canvas with no required in-person meetings. Live online meetings require the use of CityZoom, Zoom’s web conferencing platform in Canvas, using an internet enabled device. Students will also complete coursework in Canvas, which must be accessed using an internet enabled device. This class is part of CityOnline and is 16 weeks. For student support and other services, students can check Welcome to CityOnline. More Information
	30432	CAHS	33	831	Procurement and Costing	Units 3	TBA TBA 01/12-05/20	Staff	Online
Online Procurement and Costing CRN 30432 Section 831 Units 3 Type Instructors Staff Location Online Meeting Information TBA TBA 01/12-05/20 Catalog Description Examine current issues in procurement for the hospitality industry, such as sourcing sustainably, ensuring diversity, and understanding where food and other goods come from. Other topics include emerging purchasing technologies and external forces that affect the supply chain. Learn the skills needed to plan what, how much, when, from whom, and how much to pay for products and services in order to maintain a profitable business. Section Notes This class has no scheduled meetings and requires the use of Canvas. All coursework is completed on Canvas using an internet enabled device. This class is part of CityOnline and is 17.5 weeks. For student support and other services, students can check Welcome to CityOnline. More Information

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