Class Schedule

Catalog Description

Study of the nature, purpose, and sources of law; the historical development of the law and its function with respect to society and business; contracts, agency, tort, criminal law, business ethics, corporation, partnership and legal concepts.

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An introduction to laboratory techniques needed for entry-level positions in the biotechnology industry and research laboratories. The course covers basic lab skills such as solution making, bacteria cultures, plasmid DNA and protein purification. Intended as an introductory class for the students in preparation of the more advanced biotechnology classes and/or an internship in a biotechnology lab.

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Introduction to techniques for culturing and maintaining mammalian cells, including proper use of equipment, aseptic technique, media formulation, storage, counting and subculturing of cells. Contents include proper growth conditions, cell cycle regulation, cellular responses to DNA damage, growth patterns, viability assays, transfection and an introduction to the use of fluorescent molecules in visualization of cellular structures.

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A general introduction to the principles of stem cell biology. Topics include embryonic stem cells in early development, adult stem cells, and potential applications of stem cell culture and ethical issues involved in stem cell research. Current research methods involving cell differentiation and fluorescent technology will be presented. Emphasis on laboratory techniques including culture of mouse embryonic stem cells, analysis of stem cells by immunofluorescence and flow cytometry.

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In-depth coverage of current recombinant DNA methods and concepts of modern genomics. Emphasis on laboratory work using techniques such as culture of bacteria, DNA and RNA purification, plasmid DNA construction, cDNA synthesis, real-time PCR, and use of software tools to analyze DNA sequences.

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Teaches specific skills to effectively deal with customers and clients in the hospitality industry. For the front-line employee who is the first point of contact with customers.

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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.

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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.

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.

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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.

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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.

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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.

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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.

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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.

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A study of the history and techniques for the production of tart doughs, choux paste, puff pastry, cookie doughs, creams and curds and their use in finished desserts.

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This class covers various flavor profiles, cooking techniques, ingredients, and equipment used to create dishes for vegetarian, vegan, gluten-free, allergen-free, and other special diets.

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An introduction to the history of wine, major wine regions and production of grapes along with basic techniques of sensory evaluation of wines, with emphasis on the major grape varieties and their varying Old and New World expressions.

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Introduction to hands-on food preparation techniques with an emphasis on practical skills. Course also includes nutritious meal planning, cost effective, seasonal food selection, purchasing, storage, preservation concepts, safety, sanitation, elementary nutrition and standards for sensory evaluation.

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Examines the progression of development in the physical, cognitive, social/emotional domains and identifies developmental milestones for children from conception through adolescence. Emphasis on interactions between biological processes and environmental factors. Students will observe children, evaluate individual differences, and analyze characteristics of development at various stages according to developmental theories.

Catalog Description

Physical/sensory-motor, social-emotional, and cognitive/language development of the prenatal period throughout the first three years will be studied with an emphasis on interactions between genetic and environmental factors. Brain development research and major developmental theories are the guiding principles for practice. Caring adults as a foundation for all development will be emphasized.

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Appropriate curriculum and environments for children from birth to age 8. Teachers' roles in supporting development and joy of learning for all children using observation and assessment and emphasizing the essential role of play through language, literacy, social/emotional learning, physical/motor activity, sensory learning, art, creativity, math, and science.

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An examination of the developing child in a societal context focusing on the interrelationship of family, school, and community, and emphasizing historical and socio-cultural factors. The processes of socialization and identity development will be highlighted, showing the importance of respectful, reciprocal relationships that support and empower families.

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A course focusing on the business and administrative aspects of operating early childhood education programs. Explores regulatory requirements including legal issues to analyze impact on center operations and specific management tools used to reflect upon about current business practices.

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Introduction to laws, regulations, standards, curriculum, policies, and procedures related to health, safety, and nutrition for all children. Components that ensure physical health, mental health, and safety for children and staff and the importance of collaboration with families and health professionals. Focus on integrating concepts into planning and program development.

Catalog Description

Human growth and development, ages five to twelve, and early and mid-adolescence, covering physical, cognitive, language, and social development. Developmental theories and issues affecting the lives of school age children in contemporary society. Required for the Certificate of Achievement in Child Development: Youth Worker and School Age Childcare.