Dandini Campus

Purpose and nature of accounting, measuring business income, accounting principles, assets and equity accounting for external financial reporting.

An introduction to on and off premise catering. Students learn professional techniques used by caterers to developing and market services. They develop menus, practice writing proposals and contracts, plan and execute functions. In the kitchen students prepare typical caterer foods such as fruit and vegetable mirrors, canapes, hors d'oeuvres, tea sandwiches and buffet sweets. Students gain experience as they work with phyllo dough, puff pastry, eclair paste, pie and tart dough, savory butters and fillings.

This course will provide improvement of reading comprehension, critical thinking skills, vocabulary, and study techniques through reading and analyzing a variety of texts, including book-length works and textbook selections from various areas.

A perspective of cultural diversity in Spain and the American Southwest. This course will introduce the differing cultures of Spain within a historical context. Students will look closely at the intertwining of art, religion and history during the Middle Ages, focusing on the Camino de Santiago, the St. James pilgrimage route across northern Spain that is still traveled today. The course will include a study of the influence of the Moors upon the language, art and philosophy of Spain. It will trace the first Spanish explorers as they brought the traditions of the Old World into New Mexico, before the founding of Jamestown. This blending of the Spanish and Pueblo culture has resulted in the uniqueness of the Southwest today. The course will be taught in English and is the same as HUM 225.

The study of equations and inequalities, relations and functions, linear, quadratic, polynomial, rational, exponential, logarithmic and their applications.

This course is designed to introduce American Sign Language, a visual-expressive language used by the Deaf community in the United States, and to focus on the development of basic conversational skills, emphasizing receptive and expressive abilities.

Fundamental principles of periodontics, etiology, histo-pathology, classification of gingival and periodontal diseases, assessment, prevention and non-surgical treatment.

Anatomy of the head and neck with emphasis on structure and physiology of the oral cavity.

Continued introduction to basic Spanish language structures and cultural topics with a focus on proficiency in the four skills as described for SPAN 111. This course transfers to UNR as SPAN 112.

Entry level course provides students with basic culinary skills to enroll in kitchen or baking production classes. Competencies include culinary history, professionalism, basic safety and sanitation, standardized recipe use and costing, basic nutrition and menu planning, introduction to ingredients, use of commercial kitchen equipment and hand tools, basic knife cuts and raw ingredient preparation. Students with previous culinary skills or training may challenge prior to the start of the semester.