Curriculum Committee

January 31, 2020 Room 1738

9:00-10:30am

1.0 Welcome and Call to Order (9:00am)

2.0 General Announcements (2 minutes) Committee members are invited to make announcements.

3.0 Public Comment (2 minutes)

Nonmembers are invited to make comments on anything relevant to the Curriculum Committee.

4.0 Approval of Consent Items (2 minutes) 4.1 Course Archivals (courses not taught in 3 years). Implementation is conditional upon

completion of program update to reflect archival: 4.1.1 ARTS 245 Salt-Fired Ceramics

Impact Report: Studio Arts-Ceramics: AA (elective) 4.1.2 DART 160 Introduction to Flash

Impact Report: Digital Art and Graphic Design: AA (elective) 4.1.3 DART 171 Intermediate Digital Video

Impact Report: None 4.1.4 VWT 135 Grapevine Propagation

Impact Report: VWT Viticulture: AS (elective); VWT Wine Marketing and Sales: AS (elective)

4.1.5 VWT 192 Viticulture and Winery Intern Impact Report: None

4.1.6 VWT 199 Indep Study in Viti/Wine Tech Impact Report: VWT Viticulture: AS (elective); VWT Wine Marketing and Sales: AS (elective)

4.2 Course Modifications (Non-Substantive) 4.2.1 HCTM 121 - Culinary Production and Operations . . . 3 units

Catalog Description: Analyzing and managing: food, beverage, labor and other costs within a hospitality operation. Emphasis on problem solving, applying cost control techniques to maximize profits while managing expenses. Topics include: establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor control. Modifications: Change course [subject code] to HCTM.

5.0 Adoption of the Agenda (1 minute) 6.0 Approval of Submitted Minutes from December 6, 2019 (2 minutes)

7.0 Discussion Items (30 minutes)

7.1 Proposed Streamlining of Review of KINE Course Modifications (changes in subject and TOPS code, units from variable to fixed, some updated textbooks). Rationale: Because the program is changing its name from Physical Education to Kinesiology, reflecting a state trend, and all of the course names must also implement this change simultaneously, we needed a streamlined approach. There are two categories of courses: 1) Courses which changed Subject and TOPS codes only and 2) Courses which also changed units, either variable units to fixed units or changed range of variable units as well as some minor modifications (e.g., textbook updates) which would fall under nonsubstantive changes. There is precedent: when repeatability was removed from 700+ courses, when courses created families.

7.2 Proposed Process for Archival of Courses not Offered in 3 Years and Program Updates, Connection to Program Review Cycle Rationale: In order to be in compliance, we need to archive courses not offered in 3 years; however, we also must update programs to be consistent with our offerings and to ensure students can still fulfill the unit requirements. If we wait to implement, we end up out of compliance; if we implement immediately, we potentially confuse or hinder student success. Course archival and program updates thus need to be done in tandem. Linking it to the Program Review cycle is one way to help facilitate this connection. We will discuss this approach and other solutions.

8.0 Action Items (55 minutes) 8.1 Approve KINE Courses as is with subject code and TOPS code changes.

8.1.1 Courses changing name (subject code) from PHYE to KINE (and TOPS codes to single KINE Top Code): 8.1.1.1 KINE 103 Fitness for Life 8.1.1.2 KINE 162 Adaptive Aquatics 8.1.1.3 KINE 169 Corrective Physical Education for TAs 8.1.1.4 KINE 171 Care & Prevention of Athletic Injuries 8.1.1.5 KINE 172 Rugby 8.1.1.6 KINE 176 Team Sports 8.1.1.7 KINE 190 Introduction to Personal Training 8.1.1.8 KINE 199 Independent Study in Physical Education 8.1.1.9 KINE 200 Coaching & Athletic Administration 8.1.1.10 KINE 201 Introduction to Kinesiology 8.1.1.11 KINE 272 Sports Medicine Training Lab 8.1.1.12 KINE 285 Men’s Basketball Team 8.1.1.13 KINE 286 Women’s Basketball Team 8.1.1.14 KINE 287 Baseball Team 8.1.1.15 KINE 290 Golf Team 8.1.1.16 KINE 291 Soccer Team 8.1.1.17 KINE 292 Softball Team 8.1.1.18 KINE 297 Women’s Volleyball Team

8.1.2 Courses changing name (subject code) from PHYE to KINE (and TOPS codes to single KINE Top Code) and units: 8.1.2.1 KINE 100 Swimming 1.5 units 8.1.2.2 KINE 100B Intermediate Swimming 1.5 units

8.1.2.3 KINE 101 Muscle and Tension Release Techniques 1.5 units 8.1.2.4 KINE 102 Water Exercise-Beginning 1.5 units 8.1.2.5 KINE 102B Water Exercise (Deep Water) 1.5 units 8.1.2.6 KINE 112 Golf 1.5 units 8.1.2.7 KINE 112B Intermediate Golf 1.5 units 8.1.2.8 KINE 113 Badminton 1.5 units 8.1.2.9 KINE 113B Intermediate Badminton 1.5 units 8.1.2.10 KINE 123 Tennis 1.5 units 8.1.2.11 KINE 123B Intermediate Tennis 1.5 units 8.1.2.12 KINE 125 Volleyball 1.5 units 8.1.2.13 KINE 125B Intermediate Volleyball 1.5 units 8.1.2.14 KINE 127 Sand Volleyball 1.5 units 8.1.2.15 KINE 127B Intermediate/Advanced Sand Volleyball 1.5 units 8.1.2.16 KINE 129 Spinning 1.5 units 8.1.2.17 KINE 129B Intermediate Spinning 1.5 units 8.1.2.18 KINE 130 B Intermediate Yoga 1.5 units 8.1.2.19 KINE 130 Yoga 1.5 units 8.1.2.20 KINE 131 Cardio Kickboxing 1.5 units 8.1.2.21 KINE 131B Intermediate Cardio Kickboxing 1.5 units 8.1.2.22 KINE 133 Body Sculpting 1.5 units 8.1.2.23 KINE 133B Intermediate Body Sculpting 1.5 units 8.1.2.24 KINE 139 Kickboxing with Jeet Kune Do Concepts – Level 1

1.5 units 8.1.2.25 KINE 139D Kickboxing with Jeet Kune Do Concepts Level 1

Teaching Assistant 1.5 units 8.1.2.26 KINE 141 Kickboxing with Jeet Kune Do Concepts Level 2

1.5 units 8.1.2.27 KINE 146 Fitness Flexibility 1.5 units 8.1.2.28 KINE 146B Intermediate Fitness and Flexibility 1.5 units 8.1.2.29 KINE 147 Swim for Fitness 1.5 units 8.1.2.30 KINE 148 Walking for Fitness 8.1.2.31 KINE 148B Intermediate Walking for Fitness 1.5 units 8.1.2.32 KINE 149 Physical Fitness 1.5 units 8.1.2.33 KINE 149B Intermediate Physical Fitness 1.5 units 8.1.2.34 KINE 151 Weight Training 1.5 units 8.1.2.35 KINE 151B Intermediate Weight Training 1.5 units 8.1.2.36 KINE 151C Olympic Weight Training 1.5 units 8.1.2.37 KINE 154 Mat Pilates 1.5 units 8.1.2.38 KINE 154B Intermediate Mat Pilates 1.5 units 8.1.2.39 KINE 160 Adaptive Physical Education 1.5 units 8.1.2.40 KINE 174 Skills and Conditioning for Team Sports 1.0-3.0 units 8.1.2.41 KINE 176B Intermediate Team Sports 1-1.5 units 8.1.2.42 KINE 178 Pre-Season Conditioning 1.0-1.3 units

8.2 New Courses 8.2.1 ESLNC 862 ESL Communication 1

Catalog Description: This course is the listening/speaking component of Level 1 of the ESL Program. Students will engage in low-intermediate level comprehension skills from a range of essential points and details in spoken

English. Students will build on communication skills with short conversations about familiar and unfamiliar topics and contexts, listening comprehension, vocabulary skills, pronunciation, and overall fluency. Rationale: This course will complement the lower level reading, writing, and grammar courses to assist students in preparation for communication skills needed to succeed in college/university settings.

8.2.2 ESLNC 884 ESL Communication 2 Catalog Description: This course is the listening/speaking component of Level 2 of the ESL Program. Students will engage in a high-intermediate comprehension of a range of essential points and details in spoken English. Students will build on communication skills with extended conversations, classroom discussions and oral presentation skills on a variety of subjects. Rationale: This course will complement the higher level reading, writing, and grammar courses to assist students in preparation for communication skills needed to succeed in college/university settings.

8.2.3 HCTM 200 Introduction to Luxury Service .5 units Catalog Description: This course is guided by the benchmark standards for luxury service in The Napa Valley. The course is designed to provide students with awareness of the luxury service industry in The Napa Valley. This course will introduce the Luxury Hospitality Standards used by hotels in The Napa Valley. Students who successfully complete this course will be eligible to receive industry certification. Rationale: Industry desired certification for the luxury service sector in Napa Valley.

8.2.4 HCTM 201 Luxury Service Standards .5 units Catalog Description: This course is a complimentary course to Introduction to Luxury Service. In this course students will focus on various areas of the hotel, and their respective luxury standards. These standards are the benchmark for luxury hotels and resorts in The Napa Valley. Students who successfully complete this course will be eligible to receive industry certification. Rationale: Industry recognized certifications for the luxury service market in The Napa Valley.

8.3 Course Modification (Substantive) 8.3.1 ESL 55 – ESL Reading, Writing and Grammar 1 6 units

Catalog Description: This course is the reading, writing, and grammar component of level 1 of the ESL program. Students will study basic English reading, writing, and grammar skills. They will read short articles and texts and write short paragraphs using simple and compound sentences in English. Rationale: This is a course revision to align the outline of record with current practice in the class by incorporating reading into the ESL 55 course to raise outcomes and objectives of the ESL program, and by responding to AB 705 to lead students in sequential order to eventually complete transfer level English.

8.3.2 ESL 65 – ESL Reading, Writing and Grammar 2 6 units Catalog Description: This course is the reading, writing and grammar component of level 2 of the ESL program. Students will build on basic reading, writing, and grammar skills of Level 1, learning to write simple narrative, descriptive, and expository paragraphs and short compositions, using present, past, and future tenses, and simple, compound, and complex sentences. They

will learn to revise and edit their writing as well as improve reading skills such as reading comprehension and speed, vocabulary development (including vocabulary in context), summarizing written material, and overall language fluency. Rationale: This is a course revision to align the outline of record with current practice in the class by incorporating reading into the ESL 65 course to raise outcomes and objectives of the ESL program, and by responding to AB 705 to lead students in sequential order to eventually complete transfer level English.

8.3.3 ESL 75 - ESL Reading, Writing and Grammar 3 6 units Catalog Description: This course is Level 3 of the college ESL program focusing on the integration of the major language learning components, including reading, writing, and grammar. Students will build on the major components of Level 2, reading full-length works of fiction and/or nonfiction and continuing to improve and expand reading comprehension, vocabulary skills, and overall written fluency by revising paragraphs, short narratives, and descriptive compositions with clear introductions, support and conclusions. Grammar will include review of all simple and progressive verb tenses and the construction of compound and complex sentences. Rationale: This is a course revision to align the outline of record with current practice in the class by incorporating reading into the ESL 75 course to raise outcomes and objectives of the ESL program, and by responding to AB 705 to lead students in sequential order to eventually complete transfer level English.

8.3.4 ESL 85 – ESL Reading, Writing and Grammar 4 6 units Catalog Description: This course is level 4 of the college ESL program focusing on the integration of the major language learning components, including reading, writing, and grammar. Students will build on the major components of level 3, reading full-length works of fiction and/or nonfiction and continuing to improve and expand reading comprehension, vocabulary skills, and overall written fluency. They will write, revise, and edit paragraphs and short essays, summarize and respond to selected readings, and improve their ability to identify and correct common errors of in grammar and syntax. Rationale: This is a course revision to align the outline of record with current practice in the class by incorporating reading into the ESL 85 course to raise outcomes and objectives of the ESL program, and by responding to AB 705 to lead students in sequential order to eventually complete transfer level English.

8.3.5 HCTM 100 – Sanitation and Safety 3 units Catalog Description: This class provides students with the basic principles of food safety and sanitation as they apply to food service operations. Includes instruction on federal, state, and local sanitation regulations; personal hygiene; HACCP protocol; microbiology; preventing foodborne illnesses through flow of food systems; development and management of a comprehensive cleaning and sanitizing program; and basic concepts of workplace safety. Also includes training on responsible alcohol service. National Restaurant Association ServSafe Test will be given as a course assessment and certification may be received with a passing score. Modifications: Change course [subject code] to HCTM. Changed Entirely Online to Online with Proctored Exam.

9.0 Information Items (2 minutes) 9.1 Curriculum Workshop on Wednesday, 2/5, 12-2pm in the TLC.

Upcoming drop-in workshop for authors to get help with creation and modification of curriculum.

9.2 Curriculum Submission Deadline Friday, 2/7 (for course authors)

10.0 Future Items (1 minute) 10.1 BP/AP 4029 Units & Hours will be on 2/7 Curriculum Committee Agenda for Action.

11.0 Adjourn (1 minute)