The course information is updated daily.
The number of seats available is updated throughout the day.
| All Fall 2009 Classes Offered at all PVCC locations | | | |
Food and Nutrition
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FON100 | Introductory Nutrition
| 3.0 Credits
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Basic nutrition concepts for health and fitness. Emphasizes current dietary recommendations for maximizing well-being and minimizing risk of chronic disease. Focuses on use of tables, food guides, and guidelines for making healthy food choices. Includes unique nutrition needs for selected stages of the lifecycle, methods for evaluating creditability of nutrition claims, principles of vegetarian nutrition, safe and economic use of supplements, principles of energy balance, basic elements of food safety, diet for exercise and sports, and personal dietary evaluation techniques. Not for predietetics or selected other preprofessional majors. May not be taken for credit if credit has been earned in FON100AA and/or FON100AC. Prerequisites: None. | | Class #
| Instruction Mode
| Room
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Day | Time
| Dates
| Instructor
| Status
| Seats Available
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| | 42222 Click on the Class # for more detailed class information. | Mixed Media |
M 129 | F
| 12:00 PM-02:00 PM
| 09/04/09 - 09/04/09
| Christina Barth
| Open
| 14 of 32 seats
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FlexExpress meeting dates: 9/4, 9/25, 10/16, 11/6, 11/20, 12/11. Assignments due & final exam: 12/11
FlexExpress - a Distance Learning instructional delivery format. Classes meet a designated number of times. Instructors will provide learning activity packets or online (web-based) materials which include additional assignments to be completed outside of class by the specified due date. Contact the Center for Distance Learning at 602-787-6754 for more details.
| | 42296 Click on the Class # for more detailed class information. | Print Based | GIL |
| -
| 08/24/09 - 12/11/09
| Romy Nelson
| Open
| 12 of 30 seats
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Guided Independent Learning (GIL) - a Distance Learning instructional format.
Last Date to Enroll: 9/11/09
GIL course materials must be picked up on campus at the Center for Distance Learning (E-125). Students must complete a GIL Briefing before beginning the course and purchasing textbooks. See http://www.pvc.maricopa.edu/choices/choicesbriefing/ for details, or call 602-787-6754.
| | 42298 Click on the Class # for more detailed class information. | Print Based | GIL |
| -
| 08/24/09 - 12/11/09
| Romy Nelson
| Open
| 29 of 30 seats
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Guided Independent Learning (GIL) - a Distance Learning instructional format.
Last Date to Enroll: 9/11/09
GIL course materials must be picked up on campus at the Center for Distance Learning (E-125). Students must complete a GIL Briefing before beginning the course and purchasing textbooks. See http://www.pvc.maricopa.edu/choices/choicesbriefing/ for details, or call 602-787-6754.
Credit / No-Credit Class
| | 63832 Click on the Class # for more detailed class information. | In Person |
LIFESC 109 | TR
| 09:00 AM-10:15 AM
| 08/25/09 - 12/18/09
| Cathy Deimeke
| Open
| 1 of 32 seats
|
| | 65679 Click on the Class # for more detailed class information. | Mixed Media | BLKMTN 108 | F
| 12:00 PM-03:15 PM
| 09/11/09 - 09/11/09
| Staff
| Cancelled
| 30 of 30 seats
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FlexExpress meeting dates: 9/11, 10/2, 10/23, 11/13, 12/4, 12/11. Assignments due & final exam: 12/11
FlexExpress - a Distance Learning instructional delivery format. Classes meet a designated number of times. Instructors will provide learning activity packets or online (web-based) materials which include additional assignments to be completed outside of class by the specified due date. Contact the Center for Distance Learning at 602-787-6754 for more details.
Location: PVCC at Black Mountain, address: 34308 N 60th St, Scottsdale, 85265
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FON104 | Cert Food Srvc/Sfty/Sntn
| 1.0 Credits
| |
Preparation for and certification in a national food sanitation and safety program. Emphasis on food from purchasing, receiving, and storing to preparation, holding, and serving. Focuses on safe and sanitary food service facilities and equipment, employee habits and personal hygiene, and role of management in safety and sanitation. Includes time-temperature principles, foodborne illnesses, pest control, accident prevention, standards for cleaning and sanitizing, and regional regulations and standards. Prerequisites: None. | | Class #
| Instruction Mode
| Room
|
Day | Time
| Dates
| Instructor
| Status
| Seats Available
|
| | 42366 Click on the Class # for more detailed class information. | Mixed Media |
M 129 | S
| 09:00 AM-12:00 PM
| 09/26/09 - 09/26/09
| Beth Farnsworth
| Open
| 7 of 32 seats
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|
FlexExpress meeting dates: 9/26, 10/3, 10/10. Assignments due and final exam: 10/10. Note: Students who successfully complete the course and final exam will earn the National Restaurant Association's ServSafe Certification. Textbook required.
FlexExpress - a Distance Learning instructional delivery format. Classes meet a designated number of times. Instructors will provide learning activity packets or online (web-based) materials which include additional assignments to be completed outside of class by the specified due date. Contact the Center for Distance Learning at 602-787-6754 for more details.
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FON140BD | Weight Control
| 1.0 Credits
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Principles of and participation in weight management. Emphasis on low-fat eating, nutrition, exercise, and evaluation of weight management programs. Prerequisites: None.
Course Note: Weight Control - Healthy Eating Every Day - Principles of an participation in weight management. Emphasis on low-fat eating, nutrition, exercise and evaluation of weight management programs. Improve your health and the quality of your life through balanced eating! Healthy Eating Every Day is a unique, self paced plan that teaches you how to improve your eating habits in ways that fit your lifestyle. In Healthy Eating Every Day you'll discover how to choose the right balance of the right foods for optimal health, set realistic goals and rewards, and cope with triggers for unhealthy eating. | | Class #
| Instruction Mode
| Room
|
Day | Time
| Dates
| Instructor
| Status
| Seats Available
|
| | 42372 Click on the Class # for more detailed class information. | Mixed Media | F 130 | W
| 12:00 PM-01:00 PM
| 09/09/09 - 09/09/09
| Staff
| Cancelled
| 15 of 15 seats
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FlexExpress meeting dates: 9/9, 9/23, 10/7, 10/21, 11/4, 11/18. Assignments due & final exam: 11/18.
FlexExpress - a Distance Learning instructional delivery format. Classes meet a designated number of times. Instructors will provide learning activity packets or online (web-based) materials which include additional assignments to be completed outside of class by the specified due date. Contact the Center for Distance Learning at 602-787-6754 for more details.
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FON142AB | Applied Food Principles
| 3.0 Credits
|
Exploration and applications of scientific principles involved in food preparation; experiences with basic cooking methods; emphasis on the rationale of cooking techniques. Prerequisites: None.
Class Fee: Nutrition: 45.00 | | Class #
| Instruction Mode
| Room
|
Day | Time
| Dates
| Instructor
| Status
| Seats Available
|
| | 42228 Click on the Class # for more detailed class information. | In Person |
M 129 | T
| 04:15 PM-05:25 PM
| 08/25/09 - 12/17/09
| Beth Farnsworth
| Closed
| 0 of 25 seats
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The lab portion of the class will be at Shadow Mountain High School kitchen lab (SMHS, room #411)
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FON143 | Food And Culture
| 3.0 Credits
| |
Understanding diet in the context of culture. Historical, religious, and socio-cultural influences on the development of cuisine, meal patterns, eating customs, cooking methods, and nutritional status of various ethnic groups. Traditional and contemporary food habits. Health and social impact of changes in diet. Preparation and serving of foods from many cultures. Prerequisites: None. | | Class #
| Instruction Mode
| Room
|
Day | Time
| Dates
| Instructor
| Status
| Seats Available
|
| | 42518 Click on the Class # for more detailed class information. | Mixed Media |
M 133 | M
| 06:30 PM-09:00 PM
| 09/21/09 - 09/21/09
| Staff
| Cancelled
| 30 of 30 seats
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FlexExpress meeting dates: 8/31, 9/21, 10/5, 10/19, 11/2, 11/16, 11/30. Assignments due & final exam: 11/30.
FlexExpress - a Distance Learning instructional delivery format. Classes meet a designated number of times. Instructors will provide learning activity packets or online (web-based) materials which include additional assignments to be completed outside of class by the specified due date. Contact the Center for Distance Learning at 602-787-6754 for more details.
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FON210 | Sprt Ntrtn/Supp Phys Act
| 3.0 Credits
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Principles of nutrition applied to fitness, exercise, and sports. Dietary fundamentals as applied to body fuels, hydration, and other unique needs for exercise and sports. Includes dietary guidelines for weight or endurance training, glycogen loading, the pre-game meal, and glycogen recovery. Emphasis on maximizing fitness, performance, and safety. Discussion of supplements and their effects on metabolic enhancement. Discussion of anabolic, catabolic, and energy-producing agents. Addresses current supplements on the market.
Prerequisites: FON100AA, or FON100, or equivalent, or permission of instructor. | | Class #
| Instruction Mode
| Room
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Day | Time
| Dates
| Instructor
| Status
| Seats Available
|
| | 42520 Click on the Class # for more detailed class information. | Mixed Media |
M 133 | M
| 06:30 PM-09:00 PM
| 09/14/09 - 09/14/09
| Jeremy Hubbard
| Open
| 20 of 30 seats
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FlexExpress meeting dates: 9/14, 9/28, 10/12, 10/26, 11/9, 11/23, 12/7. Assignments due & final exam: 12/7.
FlexExpress - a Distance Learning instructional delivery format. Classes meet a designated number of times. Instructors will provide learning activity packets or online (web-based) materials which include additional assignments to be completed outside of class by the specified due date. Contact the Center for Distance Learning at 602-787-6754 for more details.
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FON244AA | Prac I: Food Service Mgt
| 2.0 Credits
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Classroom preparation and training, under the instruction and supervision of a registered dietitian. Application of principles, knowledge, and skills required in the delivery of nutrition services for food service management including food service operations, quantity food production, procurement, organizing and management principles, facility design and equipment, financial management, food safety and sanitation, menu planning, and marketing.
Prerequisites: FON104, FON125, FON142AB, FON207 and FON242. Corequisites: FON244AB. | | Class #
| Instruction Mode
| Room
|
Day | Time
| Dates
| Instructor
| Status
| Seats Available
|
| | 42516 Click on the Class # for more detailed class information. | Mixed Media |
M 129 | M
| 04:00 PM-05:30 PM
| 08/24/09 - 08/24/09
| Beth Farnsworth
| Open
| 26 of 30 seats
|
|
FlexExpress meets Mondays, 3-4:30pm in M-129 on 8/10 with a mandatory orientation, and 8/24, 9/14, 9/28, 10/12, 10/26, 11/9, 11/23, 12/7. Note: Students must co-enroll in FON244AB.
FlexExpress - a Distance Learning instructional delivery format. Classes meet a designated number of times. Instructors will provide learning activity packets or online (web-based) materials which include additional assignments to be completed outside of class by the specified due date. Contact the Center for Distance Learning at 602-787-6754 for more details.
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FON244AB | Prac I: Food Ser Mgt Lab
| 3.0 Credits
|
Practicum experience under the supervision of a registered dietitian. Application of principles, knowledge, and skills required in the delivery of nutrition services for food service management including food service operations, quantity food production, procurement, organizing and management principles, facility design and equipment, financial management, food safety and sanitation, menu planning, and marketing.
Prerequisites: FON104, FON125, FON142AB, FON207 and FON242. Corequisites: FON244AA. | | Class #
| Instruction Mode
| Room
|
Day | Time
| Dates
| Instructor
| Status
| Seats Available
|
| | 42286 LAB Click on the Class # for more detailed class information. | In Person |
TBA |
| -
| 08/22/09 - 12/18/09
| Beth Farnsworth
| Open
| 26 of 30 seats
|
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FON247 | Weight Management Theory
| 3.0 Credits
|
Comprehensive study of genetic, physiological, psychological, metabolic, and environmental influences on body weight. In- depth study of the theories of body weight with emphasis on distinguishing between behavioral and biological approaches. Focus on discovering successful healthful long-term weight management strategies.
Prerequisites: FON100 or FON241 or permission of Instructor. | | Class #
| Instruction Mode
| Room
|
Day | Time
| Dates
| Instructor
| Status
| Seats Available
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| | 42512 Click on the Class # for more detailed class information. | Print Based | GIL |
| -
| 08/24/09 - 12/11/09
| Romy Nelson
| Open
| 30 of 30 seats
|
|
Last Date to Enroll: 9/11
If registering between 8/24 and 9/11/09, students will need to register by phone at 602.787.7000 or in person at the Admissions & Records Office, KSC-111, PVCC, 32nd Street & Union Hills, Phoenix, AZ.
Credit / No-Credit Class
Guided Independent Learning (GIL) - a Distance Learning instructional format.
GIL course materials must be picked up on campus at the Center for Distance Learning (E-125). Students must complete a GIL Briefing before beginning the course and purchasing textbooks. See http://www.pvc.maricopa.edu/choices/choicesbriefing/ for details, or call 602-787-6754.
| | 42282 Click on the Class # for more detailed class information. | Print Based | GIL |
| -
| 08/24/09 - 12/11/09
| Romy Nelson
| Open
| 21 of 30 seats
|
|
Last Date to Enroll: 9/11
If registering between 8/24 and 9/11/09, students will need to register by phone at 602.787.7000 or in person at the Admissions & Records Office, KSC-111, PVCC, 32nd Street & Union Hills, Phoenix, AZ.
Guided Independent Learning (GIL) - a Distance Learning instructional format.
GIL course materials must be picked up on campus at the Center for Distance Learning (E-125). Students must complete a GIL Briefing before beginning the course and purchasing textbooks. See http://www.pvc.maricopa.edu/choices/choicesbriefing/ for details, or call 602-787-6754.
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