Catalog of Courses

Displaying 1 - 32 of 32 classes.

Browse below to find courses being taught at EMCC during current and upcoming semesters. Courses are listed in alphanumeric order based on course subject prefix and number. You may click on the subject listings in the left filter menu to narrow results by subject. You may search for current class offerings available for enrollment by clicking on the link under each course. Click here to view the official current and archived book versions of the EMCC Academic Catalog.

Introduces concepts and methods of cultural anthropology, with illustrative materials from a variety of communities in a globalizing world. Explores the concept of culture and examines a variety of cultural and social practices such as subsistence, economics, politics, marriage, kinship, gender and religion. Prerequisites: None.

General Education Designations: G, SB GE Codes

Note: This course has differences between current terms. Please see advisement for specific information.

Cross-cultural analysis of the economic, social, political, and religious factors that affect women's status in traditional and modern societies. Prerequisites: None.

General Education Designations: G, HU, SB GE Codes

Note: This course has differences between current terms. Please see advisement for specific information.

Origins, elements, and forms of religion; a comparative survey of religious beliefs, myths, rituals and symbolism including magic, witchcraft and healing as practiced in selected regions of the world; the place of religion in the total culture. Prerequisites: None.

General Education Designations: G, HU GE Codes

Introduction to archaeology through discoveries and the researchers who made them. Emphasis on methods of archaeological fieldwork and what these discoveries reveal about humanity, including the nature of archaeological inquiry, the development of human social groups, the changing role of religion in evolving societies, the origins of agriculture, the origins of settled life ways, the rise of cities and complex societies, political strife across different cultures and the forces which tend to fragment societies. Examples drawn from Africa, Asia, Europe, the Pacific Islands, and Australia. Prerequisites: None.

General Education Designations: G, H, HU, SB GE Codes

Introduction to archaeology through discoveries and the researchers who made them. Emphasis on methods of archaeological fieldwork and what these discoveries reveal about humanity, including the nature of archaeological inquiry, the development of human social groups, the changing role of religion in evolving societies, the origins of agriculture, the origins of settled life ways, the rise of cities and complex societies, political strife across different cultures and the forces which fragment societies. Examples drawn from North America, Central America, and South America. Prerequisites: None.

General Education Designations: G, H, HU, SB GE Codes

Cross-cultural examination of symbolic and social dimensions of sports, past and present. Prerequisites: None.

General Education Designations: G, SB GE Codes

Cooking techniques and preparation of breakfast items, salads, sandwiches, and dressings. Theory and practice of production of egg, pasta, cheeses, and fruit dishes, canapes and hors d`oeuvre creations. Study of lettuces, fruits, grains, cheeses and dressings as components of salads and sandwiches. Prerequisites: None.

Introductory principles and skills for professional cooking. Introduces organizational structure of kitchen staff in different types of kitchens. Includes basic principles of safety and sanitation, equipment and utensil use, French cooking terms, recipe use, measuring techniques, identification and use of seasoning agents, and basic cooking methods applied to stocks, sauces and soups, vegetables, starches, entrees, and eggs. Emphasis on practical experiences in a commercial kitchen. Prerequisites: None.

Cooking techniques and preparation of cold food items to include salads, sandwiches, hors d'oeuvres, and appetizers. Preparation of common breakfast foods found in restaurant operations. Prerequisites: None.

Students must have or obtain a current Maricopa County Arizona Food Handlers Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.

Principles and techniques for preparation, storage, and serving of bakery products. Includes breads, cakes, pies, pastry, cookies, fillings, and icings. Emphasis on practical experiences in a commercial bakery. Prerequisites: None.

Students must have or obtain a current Maricopa County Arizona Food Handler's Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.

Focuses on the theory and practice of food service safety and sanitation. Emphasis on understanding and applying the Hazard Analysis Critical Control Points (HACCP) concept. Reviews legal elements of food service sanitation based on requirements and recommendations of regulatory authorities. Focuses on stewarding as an important kitchen support service with emphasis on appropriate practices and principles of receiving food and product rotation. Prerequisites: None.

Basic business operations for a bakery including examination of product lines, menu development, pricing, and marketing strategies. Prerequisites: None.

Note: This course has differences between current terms. Please see advisement for specific information.

Basic skills necessary to understand and utilize cost controls. Focus on measurements, recipe costing and yield analysis. Application of systems and practices for efficient food purchasing, storage, production, budgeting and inventory. Prerequisites: None.

Advanced principles and techniques in commercial baking and dessert preparation. Focus on fine pastries with European flair and on desserts served in better hotels, restaurants, and resorts. Preparation of macaroons, tarts, puff pastries, specialty cakes, and desserts such as Bavarian creams, mousses, custards, souffles, crepe desserts, and flammeries. Preparation and use of sauces, techniques for using nuts and chocolate, and exploration of new recipes.

Prerequisites: A grade of C or better in CUL113, or permission of Program Director.

The preparation of classical and artisan breads using advanced production techniques and skills. Classic breakfast pastry, with the production of laminated doughs, sweet doughs, and rich yeast doughs to include Danish, croissant, puff pastry, brioche, and other international classics. Completion of edible centerpieces made out of various styles of bread. Prerequisites: None.

Students must have or obtain a current Maricopa County Arizona Food Handler`s Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.

Focuses on theory and practice of operating a casual dining room; includes set-up and clean-up, food and beverage service, proper etiquette, point-of-sale operation and presenting guest checks. Emphasis on service techniques, including buffet and banquet set-ups, and customer accommodations. Prerequisites: None.

Gourmet international food preparation applied to restaurants. Review principles of sanitation and safety. Explores history and customs, serving styles, and preparation techniques of foods unique to selected international cultures. Emphasis on practical cooking experiences in a restaurant kitchen. Cultures to include, but not limited to: Italian, German, Oriental, Middle Eastern, and Spanish.

Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.

American regional food preparation applied to restaurants. Review principles of sanitation and safety. Explores history and customs, serving styles, and preparation techniques of foods unique to selected American regions. Emphasis on practical cooking experiences in a restaurant setting. American regions to include, but not limited to: Southern, Cajun/Creole, New England, Mid-West, and Pacific Coast.

Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.

Principles of French cooking applied to restaurant kitchens. Includes review of safety and sanitation principles, orientation to French culture, use of French terms and recipes, and reading French menus. Emphasis on practical experiences in preparing French meals in a restaurant kitchen. Introduces preparation of appetizers, hors d'oeurves, charcuterie items, pastries, and desserts.

Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.

Focuses on the basic steps of the catering process in a commercial food setting. Includes an overview of safety and sanitation principles. Emphasizes practical experiences in booking and record keeping, function planning, ordering, production, and service set-up and breakdown for both in-house and off-premise catered events.

Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.

Advanced techniques for the production of special occasion cakes, including initial design work, baking, icing, and finishing components.

Prerequisites: A grade of C or better in CUL113 or permission of Program Director.

Advanced production techniques for plated desserts, frozen desserts, modern and classical gateaux, petits fours, and chocolates.

Prerequisites: A grade of C or better in CUL113 or permission of Program Director.

Administrative procedures and personnel relationships: Management of materials costs, record keeping and legal aspects of food and beverage service operations. Prerequisites: None.

Equivalent course(s): FON206 & HRM206

Basic vocabulary and grammar to develop conversational skills in Spanish. Emphasis on speaking skills. Prerequisites: None.

Intermediate development of vocabulary and grammar to develop conversational skills in Spanish. Emphasis on speaking skills.

Prerequisites: A grade of C or better in SPA085AA. Completion of prerequisites within the last three years is required.

Advanced development of vocabulary and grammar to develop conversational skills in Spanish. Emphasis on speaking skills.

Prerequisites: A grade of C or better in SPA085AB. Completion of prerequisites within the last three years is required.

Basic grammar, pronunciation and vocabulary of the Spanish language. Includes the study of the Spanish-speaking cultures. Practice of listening, speaking, reading, and writing skills. Prerequisites: None.

Equivalent course(s): SPA101 & SPA101AA
General Education Designations: G GE Codes
SPA1101

Continued study of grammar and vocabulary of the Spanish language and study of the Spanish-speaking cultures. Emphasis on speaking, reading, and writing skills.

Prerequisites: (A grade of "C" or better in SPA101 or SPA101AA), or permission of Department or Division. Completion of prerequisites within the last three years is required.
Equivalent course(s): SPA102 & SPA102AA
General Education Designations: G GE Codes
SPA1102

Basic pronunciation, vocabulary, sentence structures, and cultural awareness, necessary to develop speaking and listening skills in Spanish. Prerequisites: None.

Equivalent course(s): SPA115 & SPA115AA

Basic conversational Spanish for health care workers or students. Emphasis on basic sentence structure, pronunciation and vocabulary used in health care settings. Prerequisites: None.

A survey of theatre, including basic elements and principles of production, styles, and/or historical perspectives of theatre, dramatic literature, and criticism. Prerequisites: None.

General Education Designations: HU GE Codes
THE1100

Analysis of dramatic literature studied within political, historical, and cultural contexts and examined from the perspective of the playwright's structure and style.

Prerequisites: A grade of C or better in ENG101, or ENG107, or equivalent.
General Education Designations: HU, L GE Codes
THE2220