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101第一年意大利我(4学分)

为初学者设计的。强调积极的沟通在意大利。培养学生的基本技能在听力、阅读、写作和口语在意大利。成功完成这个序列准备学生进入COCC或任何其他大学二年级水平。应采取在序列。学生以前学习意大利应该联系老师的建议哪个类。这个类的目的是为学生没有意大利的知识。

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101:我第一年意大利

https://catalog.cocc.edu/course-outlines/it-101/

记录标题1年意大利我学分成绩总联络信4评分模式标准小时40小时40节课描述为初学者设计的。强调积极的沟通在意大利。培养学生的基本技能在听力、阅读、写作和口语在意大利。成功完成这个序列准备学生进入COCC或任何其他大学二年级水平。应采取在序列。学生以前学习意大利应该联系老师的建议哪个类。这个类的目的是为学生没有意大利的知识。课程学习成果1。做和应对简单的问候和介绍。2。 Ask and respond to simple questions. 3. Understand and respond to a few basic commands. 4. Ask for, understand and tell time and directions. 5. Give address, phone number and personal data. 6. Describe themselves and others including: name, age, date of birth, nationality, physical appearance, personality traits, activities, likes and dislikes. 7. Students should be able to scan the following for gist to identify some pertinent information on demand: signs, lists, notes, schedules, directions, short passages, and basic dialogue. 8. Recognize distinctions expressed by written conventions (e.g. accent marks, special letters, and punctuation marks). 9. Recognize cognates in written communications. 10. Follow basic instructions. 11. Social Situations – Use language that reflects an understanding of the cultural aspects of social situations (for example formal vs. informal greetings). 12. Linguistic and Nonverbal Behavior – Understand the cultural messages reflected in linguistic conventions and in non-verbal behaviors.

102年:第一年意大利II

https://catalog.cocc.edu/course-outlines/it-102/

记录标题1年意大利2学分成绩总联络信4评分模式标准时间101小时40推荐准备讲座或高中一年的意大利;学生以前学习意大利应该联系老师的建议哪个类。课程描述持续发展的阅读、写作、听力和口语技能。学生预计完成101材料,和鼓励评论意大利101年前概念和词汇类。课程应采取序列。课程学习成果1。你正在谈论的类。2。表明人们和东西。3所示。 Describe everyday activities. 4. Talking about food and eating habits. 5. Ordering food and drinks, buying groceries. 6. Making and receiving phone calls. 7. Talking about technology and computers. 8. Describing one’s day and calendar. 9. Talking about one’s family and family relationships. 10. Describing wishes, obligations and abilities. 11. Students should be able to scan the following for gist to identify some pertinent information on demand: signs, lists, notes, schedules, directions, short passages, and basic dialogue. 12. Recognize distinctions expressed by written conventions (e.g. accent marks, special letters, and punctuation marks). 13. Recognize cognates in written communications. 14. Follow basic instructions. 15. Learn about the different regions of Italy. 16. High school and university in Italy, university students in Italy. 17. Italian food, and eating habits of Italians. 18. Linguistic and Nonverbal Behavior – Understand the cultural messages reflected in linguistic conventions and in non-verbal behaviors. 19. Different dialects, accents and pronunciations in Italy. 20. Italians and technology. 21. You will be able to recognize familiar words and very basic phrases concerning themselves, their family and immediate concrete surroundings when people speak slowly and clearly. 22. You will be able to ask and answer simple questions in areas of immediate need or on very familiar topics.

101年独联体:信息技术方向

https://catalog.cocc.edu/course-outlines/cis-101/

记录标题它取向学分成绩总联络信3分级模式标准20小时40小时20个小时讲座课程描述提供了一个了解计算机相关项目提供给学生和他们的途径,进一步教育和就业。探讨了培训和生产习惯必不可少的it相关领域的工作。研究、计划和文档用于学术和专业知识和技能。课程学习成果1。演示创建成功的可实现的目标和计划。2。确定IT相关教育项目和它们的连接的职业。3所示。使用工具进行交流沟通、组织、生产力,和协作工作。4所示。 Demonstrate proficiency with client-based and web-based tools for document and spreadsheet production. Content outline • Self-assessment of learning styles and interests • Jobs in IT • Educational pathways and their areas of focus • Communication skills and tools • Working collaboratively with software • Productivity software (documents and spreadsheets) • Creating goals and using software to manage and track • Online educational tools and sites Required materials Students should have access to a reliable computer and internet access.

英航101:介绍业务

https://catalog.cocc.edu/course-outlines/ba-101/

记录标题介绍业务学分成绩总联络信4评分模式标准小时40小时40节课描述了解许多令人兴奋和具有挑战性的方面的业务及其动态角色在今天的环境。获得组件的业务包括讨论的工作知识的管理、营销、创业和融资。介绍的话题是覆盖在更高级别的业务课程的深入。鼓励学生使用本课程探讨的广度业务主题提供商业管理学位和识别感兴趣的特定区域或专门化。课程学习成果1。描述了商业环境、经济系统,全球市场的竞争。2。描述了创业精神和各种形式的企业所有权的重要性。3所示。描述管理的基本功能和伦理决策的重要性和管理对社会负责的业务。 4. Explain the nature of human resource management and its role in an organization. 5. Explain the role of marketing, the marketing mix, and marketing strategies. 6. Describe the accounting role, financial statements and ratio analysis. 7. Describe the role of financial management, sources of funds and securities markets. Content outline • Business Now: Change is Constant • Economics: the Framework for Business • The world Marketplace: Business without Borders • Business Formation: Choosing the form that Fits • Entrepreneurship Small Business: Economic rocket Fuel • Accounting: Decision Making by the Numbers • Finance: Acquiring Using Funds to Maximize Value • Financial Markets: Allocating Financial Resources • Operations Management: Putting it all together • Management, Motivation, Leadership: Bringing it To Life • Human Resources: Building a Top Quality Workforce • Marketing: Building Profitable Customer Connections • Product Promotion: Creating and Communicating Value • Distribution Pricing: Right Product, Place, and Price • Business Communications Required materials Required textbook.

101年贝克:介绍烘焙糕点

https://catalog.cocc.edu/course-outlines/bak-101/

记录标题介绍烘焙糕点学分成绩总联络信4评分模式标准80小时80个小时课程描述这个入门级别课程涵盖了整个领域的基本理论和技能使用烘焙和糕点。主题包括手工具和设备的使用中发现一个面包店,以及探索烘焙和糕点配料及其功能。学生将获得一个工作知识的主要方法,如乳化混合,发泡,蛋白糖饼,事先准备,切入,纹理,直生面团,软冻冻甜点,巧克力,酱汁。学生还将品尝和评价产品他们创建的类来增强他们对教材的理解。课程学习成果1。识别和选择成分用于各种各样的烘焙产品。2。申请的专业烘焙行业标准。3所示。描述和应用烘烤过程中成分的功能。 4. Explain the use of formula and the bakers percentage as it relates to the baking process. 5. Prepare a variety of baked products using creaming, sponge, muffin, basic custards methods, cake/dessert, and bread preparation. 6. Describe and use the equipment typical to the baking process. 7. Describe and demonstrate the basic baking science principles, ratio and technique.

CUL 101:烹饪艺术概论

https://catalog.cocc.edu/course-outlines/cul-101/

记录标题介绍烹饪艺术学分成绩总联络信4评分模式标准小时80小时80课程描述经验在整个使用的基本理论和技能的烹饪艺术领域。主题包括使用手工具和设备在专业厨房,以及探索的成分及其功能。学生将获得一个工作的厨房操作的基本知识,基本的刀技能;股票的概述,酱和汤准备;和覆盖的主要干燥炎热,潮湿和热加热烹饪方法组合。学生还将品尝和评价产品他们创建的类来增强他们对教材的理解。课程学习成果1。描述和应用食品安全和卫生实践的原则。2。识别和选择材料中使用的各种产品。 3. Apply standards of professionalism to the culinary arts industry. 4. Describe and use the equipment typical to the food preparation process within a professional kitchen. 5. Demonstrate safe knife sharpening and handling techniques and execute classical cuts. 6. Demonstrate appropriate knowledge and applied practices for controlling food time/temperature abuse, proper food handling procedures and personal hygiene practices. 7. Demonstrate knowledge and applied skill relating to the step-by-step process for the primary cooking techniques (dry heat, moist heat, and combination heat). 8. Describe and demonstrate proper step-by-step process for preparing white and brown stocks, classical sauces and primary soup categories. 9. Discuss the elements of taste and flavor development as it relates with the cooking process. 10. Describe and apply the basic cooking principles, ratio and technique.

ES 101:少数民族研究的介绍

https://catalog.cocc.edu/course-outlines/es-101/

记录标题介绍民族研究学分成绩总联络信4评分模式标准小时40小时40节课描述介绍少数民族研究的多学科领域。探索的方式,民族、种族和种族主义形成了历史和当代美国有色人种的经验。向学生介绍广泛的文化和政治环境,社会问题,和历史理解种族形成和民族身份结构通过和维护系统出现的社会不平等,同时也提供洞察各种模式只是社会的反抗和斗争。课程学习成果1。定义主要概念,在民族研究领域的理论和方法。2。运用批判性思维技能探索假设潜在的种族和民族的概念。3所示。解释种族和民族的概念如何形成特定的历史和社会背景的美国。4。确定并讨论社会正义运动的社会和历史定位。 5. Find and understand the connections between the content in the classroom and the events outside of out it. Content outline Race and ethnicity as social construct (Overview of concepts, theories, and methodology) Power and Privilege Colonialism and Migration in shaping the US experience Social policies and economic realities Intersectionality Resistance and social justice movements Representation and popular culture Required materials This course will require a textbook and/or readings. General education/Related instruction lists Social Science Cultural Literacy

嗯101:介绍款待

https://catalog.cocc.edu/course-outlines/hm-101/

记录标题介绍酒店学分成绩总联络信4评分模式标准小时40小时40节课描述好客和旅游业的概述,其成长和发展,工业部门和他们的区别特征、趋势和当前的问题。介绍职业机会和就业技能需要在特定的酒店领域的成功。课程学习成果1。讨论和分析的关键因素负责酒店和旅游的增长和发展。2。描述当前的趋势和挑战面临的好客和旅游业在全球经济的背景下,环境、健康和其他社会问题。3所示。讨论酒店分类和描述不同类型的所有权和发展,如特许经营和管理合同。4所示。识别可能的职业道路接待毕业生强调巨大机会开放给那些拥有的知识、技能和个人素质将潜在的行业领导者。 5. Discuss the importance of effective leadership and management and the characteristics of effective leaders in the hospitality industry.

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101第一年意大利我(4学分)

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