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Show Technology Fashion Merchandising COSMETOLOGY COURSES 101. Hair Dressing- and Hair Shaping (5) Sculpture curling, hair cutting. Two lectures and three 2-hour labs a week. A 102. Sterilization (4) Care and sterilization of equipment and instruments; personal and public hygiene. Four lectures. A 103. Permanent Waving and Shampooing (5) Methods of permanent waving ; process of shampooing. Two lectures and three 2-hour labs a week. A 104. Body Systems (4) Study of cells, tissues, organs, and all body systems as applied to the cosmetologist. Four lectures. A 105. Scalp Treatments (4) Special treatments of the hair shaft and scalp. Two lectures and two 2-hour labs a week. W 106. Anatomy and Physiology (4) Structures and functions of the body as applied to the cosmetologist. Four lectures. W 107. Manicuring and Hand and Arm Massage (5) Care of hands and nails and structures of the nail. Two lectures and three 2-hour labs a week. W 108. Hair Coloring (5 j Color application, lightening and toning. Two lectures and three 2-hour labs a week. W 109. Care of Hair Goods (Wigs, Wiglets, Falls, etc.) (5) Fitting, cleaning, cutting, setting and styling. Five lecture-labs a week. S 110. Facial Massage and Make-Up (4) Facial Massage and corrective make up. Two lectures and two 2-hour labs a week. S 111. Chemistry and Electricity (4) Electrical currents, wall plates and high frequency and their uses as applied to cosmetology; also, the chemistry of cosmetics as needed. Two lectures and two 2-hour labs a week. S 112. Charm and Personality (5) With understanding of self and social relations. Two lectures and three 2-hour labs a week. S FASHION MERCHANDISING PROGRAM (In Cooperation with the Department of Child and Family Studies) The fashion merchandising program area is designed to prepare men and women for employment in the management and merchandising of apparel and accessories. Occupational opportunities include: manager, buyer, fashion coordinator, stylists, display, personnel, bridal consultant, apparel manufacturing and sales. Students will supplement their course work with cooperative work experience in a local fashion business or in a major fashion center (e.g. Los Angeles, New York, Dallas) on an alternating quarter basis. Program: Fashion MerchandisingAssociate of Applied Science Degree I. General Requirements: A. A minimum of 93 credit hours. B. Courses in major field, require a minimum of 67 credit hours. C. English 101A (1), 101B (1), 101C (1), and 103B (3). D. At least 20 hours from the general education courses listed in the catalog, including at least one course in each of the five areas, Humanities (Art 105 required in Humanities area), Life Science, Physical Science, Social Science, and Other. E. An overall G. P. A. of 2.00 or C. II. Specific Requirements: A. Distributive Technology courses required (42 credit hours): Distributive Technology 110 (3), 114 (4), 115 (5), 116 (3), 120 (5), 130 (5), 140 (3), 150 (5), 189 (1-9), 250 (5), 260 (3). B. The following optional courses may be substituted for required courses by acquiring approval from the Department Chairman: Distributive Technology 160 (3), 218 (3, 236 (3), 238 (3), 244 (5), 256 (5), 289 (1-9). C. Support courses required: Child and Family Studies 235 (3), 335 (3). 252 Technology Food Service FOOD DISTRIBUTION PROGRAM The Food Distribution area of Distributive Technology is designed to prepare men and women for employment in various capacities in the major areas of supermarket management and operation; including training for supermarket managers, grocery journeymen, food sales personnel, cashier-checkers, and apprentice meat cutters. Students supplement their work in theory with practical on-the-job (raining in local supermarket establishments. Program: Food DistributionAssociate of Applied Science Degree I. General Requirements: A. A minimum of 93 credit hours. B. Courses in major field require a minimum of 67 credit hours. C. English 101A (1), 101B (1), 101C (1), and 103B (3). D. At least 20 hours from the general education courses listed in the catalog, including at least one course in each of the five areas, Humanities, Life Science, Physical Science, Social Science and Other. E. An overall G. P. A. of 2.00 or C. II. Specific Requirements: A. Distributive Technology courses required (39 credit hours): Distributive Technology 110 (3), 116 (3), 120 (5), 121 (4), 130 (5), 140 (3), 170 (3), 171 (3), 189 (1-9), 236 (3), 250 (5). B. The following optional courses may be substituted for required courses by acquiring approval from the Department Chairman: Distributive Technology 114 (4), 122 (4), 160 (3), 218 (3), 244 (5), 256 (5), 289 (1-9); Accounting 102 (4); Data Processing 101 (4). FOOD SERVICE OPERATION PROGRAM The food service area is designed to prepare men and women for employment in the major areas of restaurant administration. It is designed to train the student for the preparation and service of food; including, sanitation, menu planning, storeroom operation, food service consultant, and restaurant accounting. Students will supplement their work in theory with practical experience in the college kitchens and dining rooms. Additional practical experience is provided through on-the-job training in the local food establishments. Program: Food ServiceAssociate of Applied Science Degree I. General Requirements: A. A minimum of 93 credit hours. B. Courses in major field require a minimum of 67 credit hours. C. English 101A (1), 101B (1), 101C (1), and 103B (3). D. At least 20 hours from the general education courses listed in the catalog, including at least one course in each of the five areas, Humanities, Life Science, Physical Science, Social Science and Other. E. An overall G. P. A. of 2.00 or C. II. Specific Requirements: A. Distributive Technology courses required (52 credit hours): Distributive Technology 110 (3), 111 (3), 116 (3), 125 (5), 130 (5), 131 (5), 141 (4), 189 (1-9), 219 (4), 223 (4), 233 (5), 250 (5), 253 (5). B. The following optional courses may be substituted for required courses by acquiring approval from the Department Chairman: Distributive Technology 121 (4), 122 (4), 170 (3), 171 (3), 213 (4), 239 (5), 289 (1-9). 253 |
