Noncredit Certificates & Classes

BUSI 401 - Introduction to Business

A multidisciplinary examination of how culture, society, economic systems, legal and international factors, political and financial institutions, and human behavior interact to affect a business organization’s policies and practices within the U.S. and in a global society. The course covers fundamentals of management theory, marketing practices, business ethics, human resources, quality management, financial markets, and entrepreneurship, along with career exploration and opportunities in each field. Portions of instruction may be offered online; may also be offered fully online.

BUSI 402 - Business Communication

Master essential skills to communicate effectively within organizations. Create various business documents, such as letters, memos, emails, reports, and presentations. Delve into the planning, organizing, composing, and revising stages of document creation. Gain proficiency in using word-processing and presentation-graphics software to produce professional-quality materials. Communicate clearly, concisely, and persuasively in a variety of organizational settings. Portions of instruction may be offered online; may also be offered fully online.

BUSI 443 - Financial Analysis for Entrepreneurs

Learn how to use financial statements to effectively manage a business. Focus on analyzing and applying the three primary financial statements: the income statement, balance sheet, and statement of cash flows. Explore the five key components of financial analysis—liquidity, solvency, profitability, efficiency, and market analysis—to assess an organization's financial health, performance, and viability from multiple perspectives. Gain the skills needed to make informed decisions that drive business success. Portions of instruction may be offered online; may also be offered fully online.

BUSI 444 - Small Business Management

Learn the fundamentals of starting and managing a small business. Explore key aspects of business ownership, including developing a business plan, securing financing, managing operations, and understanding legal requirements. The course also covers essential management skills such as choosing a business model, marketing, product/service development, financial management, and strategic planning to help you successfully launch and sustain a business. Portions of instruction may be offered online; may also be offered fully online.

BUSI 446 - Entrepreneurial Mindset

Explore the transformative impact of entrepreneurs throughout history and across the globe in this comprehensive course. Focus on the traits that have enabled these innovators to succeed in different eras, cultures, and challenging economic conditions while highlighting their significant contributions to society. Additionally, engage in analyzing, researching, and crafting a rudimentary business plan for an entrepreneurial venture of your choice. Portions of instruction may be offered online; may also be offered fully online.

BUSI 447 - Entrepreneurial Start-up Ventures

Explore the dynamic process of launching and managing new business ventures. This course provides a comprehensive understanding of the entrepreneurial journey, from idea conception to business launch. Examine key components of start-up success, including market research, business planning, funding strategies, and operational management. Through practical exercises and hands-on projects, students will develop the skills necessary to identify opportunities, craft a viable business plan, secure funding, and navigate the challenges of starting a new venture. Emphasis will be placed on innovation, strategic decision-making, and sustainable growth, preparing students to turn their entrepreneurial ideas into successful start-ups. Portions of instruction may be offered online; may also be offered fully online.

BUSI 449 - Professional Selling

Master the art of professional selling by developing essential skills in communication, relationship-building, and customer engagement. Focus on effective sales techniques, including prospecting, presenting, handling objections, and closing deals, all while maintaining ethical standards. Gain hands-on experience through role-playing, real-world case studies, and feedback to prepare for excelling in sales. Portions of instruction may be offered online; may also be offered fully online.

BUSI 450 - Introduction to Marketing

Discover the fundamentals of strategic marketing and the marketing environment, with an emphasis on customer-centric marketing and technology. Learn how to identify target markets and develop effective marketing strategies. Study key concepts such as consumer behavior, market research, product development, pricing, distribution, and promotion. Use essential tools to plan and execute successful marketing campaigns. Portions of instruction may be offered online; may also be offered fully online.

BUSI 454 - Marketing in the Digital Era

Explore the concepts of conducting business on the Internet through hands-on activities and website visits. Topics include Internet marketing, social media, crowd-sourcing, buying and selling online, website development and design, web analytics, and customer relationship management. Portions of instruction may be offered online; may also be offered fully online.

BUSI 462 - Stocks, Bonds, and Investing

Learn the fundamentals of investments, including stocks, bonds, cryptocurrency, and mutual funds, along with basic investment approaches. The course introduces key concepts such as risk, reward, and behavioral finance. Apply analysis methods using real-world online data. Portions of instruction may be offered online; may also be offered fully online.

BUSI 464 - Customer Service

Study essential principles and practices of exceptional customer service. Learn how to communicate effectively with customers, resolve conflicts, and build lasting relationships that enhance customer satisfaction and loyalty using the four pillars of customer service management: people, strategy, processes, and technology. Leverage technology to identify new customers, acquire their business, and foster long-term customer satisfaction by organizing customer and prospect information in a way that helps you build stronger relationships with them and grow your business faster. Portions of instruction may be offered online; may also be offered fully online.

BUSI 489 - Creative Brand Management

Cultivate a creative personal brand by focusing on aspects such as vision, culture, gender, sexuality, race, and identity. Explore brand concepts with a spotlight on personal brand management of renowned performing artists like Taylor Swift, Beyoncé, and Olivia Rodrigo. Effectively apply and integrate these principles into your personal brand, product, service, business, or creative concept. Consider how to build a highly attractive brand and dominate an industry. Portions of instruction may be offered online; may also be offered fully online.

BUSC 409 - Keyboarding

Build essential technical keyboarding skills for using word processing software, database software, email, and instant messaging. These skills are crucial for students aiming for higher education in various fields. Through mastering a touch system for alphanumeric keys and the ten-key calculator number pad, students become proficient and productive in their use of a computer keyboard. Enhance 10-key skills and prepare for new career opportunities. All work takes place on a computer, and this course is recommended for students with limited typing knowledge. Portions of instruction may be offered online; may also be offered fully online.

BUSC 440 - Computer Applications

Use Microsoft Office Word, utilizing integrated software, both in its web-based version and as part of the MS Office Suite. This course prepares students to attain the industry-standard Microsoft Office Specialist - Word (MOS) Certificate. Upon completing the course, students can schedule their MOS Certification exam at an Authorized Certiport Testing Center if they choose to do so. Successful completion of the course will permit students to consider and apply for careers that include marketing, communications, and journalism. Portions of instruction may be offered online; may also be offered fully online.

BUSC 450 - Computer Applications - Microsoft Office Excel

Use Microsoft Office Excel, both in its web-based version and as part of the MS Office Suite. This course prepares students to attain the industry-standard Microsoft Office Specialist - Excel Associate (MOS) Certificate. Upon completing the course, students can schedule their MOS Certification exam at an Authorized Certiport Testing Center if they choose to do so for an additional fee. Portions of instruction may be offered online; may also be offered fully online.

BUSC 460 - Computer Applications - Microsoft Office PowerPoint

Use Microsoft Office PowerPoint, utilizing integrated software, both in its web-based version and as part of the MS Office Suite. This course prepares students to attain the industry-standard Microsoft Office Specialist - Word (MOS) Certificate. Upon completing the course, students can schedule their MOS Certification exam at an Authorized Certiport Testing Center if they choose to do so. Successful completion of the course will permit students to consider and apply for careers that include business specialists, graphic specialists, and communications specialists. Portions of instruction may be offered online; may also be offered fully online.

EMMS 470A - Emergency Medical Technician 1: Basic Training

This is part of a two-course corequisite program designed to meet the State of California Requirements for certification as an Emergency Medical Technician Basic (Ambulance). Emergency Medical Technician Basic Training is designed to meet the Department of Transportation, National Registry of EMTs, and State of California requirements for certification as an EMT-Basic (Ambulance) crew member. Portions of instruction may be offered online; may also be offered fully online.

EMMS 470B - Emergency Medical Technician 1: Basic Training Application

This course is part of a two-course corequisite program designed to provide the student with the required clinical training for certification as an EMT-1 (Ambulance). Participation includes a ride along with the local ambulance provider, patient observation in the hospital setting, and preparation for the national registry skills and written test. Contact the Director of the Public Safety Training Center for complete list of requirements. Portions of instruction may be offered online; may also be offered fully online.

EMMS 470R - EMT-1: Recertification

This course is designed for emergency medical response personnel. It is an individualized course that meets the requirements for renewal of California State EMT-1 certification. Portions of instruction may be offered online; may also be offered fully online.

EMMS 472R - Continuing Education for Emergency Medical Technicians

This course is designed to provide continuing education hours to emergency medical response personnel. The training is scheduled during the Emergency Medical Technician 1: Basic Training course EMMS 470A). Portions of instruction may be offered online; may also be offered fully online.

ENGL 400 - Academic Support

ENGL 400 provides non-credit English and study skills support for students in any course or program. Portions of instruction may be offered online; may also be offered fully online.

ENSL 400 - Supervised Tutoring: ESL

This course is designed to provide supervised tutoring for non-native English speaking students concurrently enrolled in a basic skills ESL course or any course that requires basic ESL skills to complete the course work. Portions of instruction may be offered online; may also be offered fully online.

ENSL 412 - Beginning English: Speaking and Listening

This course is for the student who has very little English. It is an integrated skills course emphasizing listening, speaking, and pronunciation. Portions of instruction may be offered online; may also be offered fully online.

ENSL 413 - Beginning English: Writing, Reading, and Vocabulary

This course is for the student who has very little or no English. It is an integrated skills course emphasizing grammar, writing, and reading. Portions of instruction may be offered online; may also be offered fully online.

ENSL 421 - High-Beginning Reading and Writing

This is a high-beginning reading and writing course for the non-native speaker emphasizing grammar, reading, vocabulary, and writing sentences. Portions of instruction may be offered online; may also be offered fully online.

ENSL 423 - High-Beginning Speaking and Listening

This course, at the high-beginning level for non-native speakers, emphasizes listening, vocabulary, and conversation in situational contexts. Portions of instruction may be offered online; may also be offered fully online.

ENSL 426 - English Skills for Success I

This is a course at the high-beginning or low-intermediate level for the non-native speaker, emphasizing listening and conversation. Portions of instruction may be offered online; may also be offered fully online.

ENSL 428 - Pronunciation and Spelling

This is a course for beginning and intermediate students including a systematic introduction to understanding, pronouncing, spelling, and reading English with emphasis on speech from individual sounds through multi-syllable words. Portions of instruction may be offered online; may also be offered fully online.

ENSL 431 - Low-Intermediate Reading and Writing

This is a low-intermediate course for the non-native speaker emphasizing reading, vocabulary, grammar and writing development Portions of instruction may be offered online; may also be offered fully online.

ENSL 434 - Low-Intermediate Speaking and Listening

This course, at the low-intermediate level for non-native speakers, emphasizes listening, vocabulary, and conversation in situational contexts. Portions of instruction may be offered online; may also be offered fully online.

ENSL 436 - English Skills for Success II

This is a course at the low-intermediate level for the non-native speaker, emphasizing listening, speaking, grammar and writing. Portions of instruction may be offered online; may also be offered fully online.

ENSL 437 - Low-Intermediate ESL for the Workplace

This is a low-intermediate course for the non-native speaker emphasizing commonly used structures, communicative functions, and vocabulary as used in the workplace Portions of instruction may be offered online; may also be offered fully online.

ENSL 442 -  Intermediate Reading and Writing

This is an intermediate course for the non-native speaker emphasizing the organization and development of ideas of academic reading and writing. Students focus on reading texts and writing short essays, while utilizing advanced grammar and core vocabulary. Portions of instruction may be offered online; may also be offered fully online.

ENSL 445 - Intermediate Speaking and Listening

This is an intermediate course for the non-native speaker emphasizing pronunciation, vocabulary development, communication/presentation, and listening skills. Portions of instruction may be offered online; may also be offered fully online.

ENSL 446 - High-Intermediate Reading and Writing: American Culture

This is a high-intermediate course for the non-native speaker designed to increase reading and writing skills and cultural literacy. Students read and analyze literary and academic texts and build their academic vocabulary. Portions of instruction may be offered online; may also be offered fully online.

ENSL 448 - High-Intermediate Speaking and Listening

This is a high-intermediate speaking and listening course for the non-native speaker. Students give speeches and participate in classroom discussions to further develop cross-cultural communication skills. Portions of instruction may be offered online; may also be offered fully online.

FPTC 401 - Community Emergency Response Training

This course provides students with the basic skills needed to respond to their community’s immediate needs in the aftermath of a disaster, when emergency services are not immediately available. Students who complete this course can assist the Monterey community emergency response team program in saving lives and protecting property using basic techniques. It is open to individuals who desire the skills and knowledge required to prepare for and respond to a disaster.

FPTC 405A - Firefighter Academy

This course is part of a two-course corequisite program designed to provide the student with the academic and manipulative skills required for Firefighter I/II certification through the California State Fire Marshal's Office. The course requires significant commitment in time and dedication to complete. It also requires both academic and physical skills, in addition to extra motivation to endure the intensive schedule. Portions of instruction may be offered online. Portions of instruction may be offered online.

FPTC 405B - Firefighter Academy Application

This course is part of a two-course corequisite program designed to provide the student with the academic and manipulative skills required for Firefighter I/II certification through the California State Fire Marshal's Office. The course requires significant commitment in time and dedication to complete. It also requires both academic and physical skills, in addition to extra motivation to endure the intensive schedule. Portions of instruction may be offered online.

FPTC 415 - Field Training

This non-credit, variable-hour practicum course introduces agency new recruit/employees to the job requirements of a firefighter including policies, procedures, and agency protocols. The course provides necessary training and performance assessments for a California firefighter trainee including current trends in fire and life safety, basic medical, and rescue techniques. Portions of instruction may be offered online; may also be offered fully online.

FPTC 415L - Field Training Lab

This two part non-credit, variable-hour practicum course introduces agency new recruit/employees to the hands-on job requirements of a firefighter. The course provides necessary training and performance assessments for a California firefighter trainee including current practices in fire and life safety, basic medical, and rescue techniques. Portions of instruction may be offered online; may also be offered fully online.

FPTC 420 - Basic Firefighter Training for New Recruits

This course is designed for students to develop their emergency response skills. Subjects include knowledge of firefighting, safety, SCBAA and air management, hazards material, use of tools and equipment, fuel types and suppression methods, attack techniques, search and rescue, first aid, and CPR skills. Portions of instruction may be offered online; may also be offered fully online.

HOSP 420 - Catering

This is a practical course designed to help students develop their catering leadership skills. Students develop menus, meet with clients, manage staff, design plating and table displays, and create successful catered events. Portions of instruction may be offered online; may also be offered fully online.

HOSP 421 - Urban Agriculture Culinary Arts

This course explores principles of sustainable urban agriculture and sustainable culinary arts to promote individual and community health. Students learn how to source sustainable ingredients, including how to design, plant, maintain, and use an urban garden in a professional culinary setting. Portions of instruction may be offered online; may also be offered fully online.

HOSP 422 - Farm-to-Table Sustainable Cooking

This course explores sustainable cooking by emphasizing the relationships among farms, kitchens, and consumers. Students purchase produce and protein from the on-campus farmers market, create menus, and cook sustainable meals to gain an understanding of "Farm to Table" cooking. Portions of instruction may be offered online; may also be offered fully online.

HOSP 423 - Culinary Foundations I

This course is a comprehensive introduction to the principles of food preparation in a professional kitchen. It emphasizes hands-on cooking, tasting, and evaluation to teach professional culinary techniques. The course also stresses how ingredients and culinary processes affect product outcome. Portions of instruction may be offered online; may also be offered fully online.

HOSP 424 - Culinary Foundations II

This course is a continuation of HOSP 423 (or HOSP 23), emphasizing high production standards, professional service, equipment selection and safety, and time management. It stresses efficiency, nutrition, menu design, recipe preparation, and international cuisine. Portions of instruction may be offered online; may also be offered fully online.

HOSP 425 - Cottage Food Business

This course is meant for students who are seriously intent in the study of cottage food operations; it provides an introduction, application and comprehensive study of the principles of in home niche food preparation and sales through steps taken by successful home enterprise professionals. Portions of instruction may be offered online; may also be offered fully online. May be offered fully online.

HOSP 427 - Cottage Food Business

This course is meant for students who are seriously intent in the study of cottage food operations; it provides an introduction, application and comprehensive study of the principles of in home niche food preparation and sales through steps taken by successful home enterprise professionals. Portions of instruction may be offered online; may also be offered fully online.

HOSP 440 - Wine Fundamentals

This course provides an overview of basic wine knowledge, including production, tasting, food pairing, and responsible service. It covers the different styles of wine sales and service and is designed to prepare students to work in the wine or restaurant industry. Portions of instruction may be offered online; may also be offered fully online.

HOSP 441 - Wine Appreciation and Analysis

This course provides an in-depth exploration into the flavors of the world and the effects of geographic location, laws, tradition, and the winemaker have on wines. It expands on HOSP 40 with a deeper look into the practice of wine sales and service in the industry and a greater focus on tasting wine from around the world and learning the basics of blind tasting. Portions of instruction may be offered online; may also be offered fully online.

HOSP 442 - Wine Service

This course comprehensively prepares students in the professional service of wine, and covers the basics of restaurant wine program management. This class contains TIPS/Responsible Beverage Service training as part of the course curriculum. Portions of instruction may be offered online; may also be offered fully online.

HOSP 443 - Origins of Wine

This course offers a deeper exploration into the “old world” wines and regions that have influenced the modern world of wine. It focuses on major wine regions of France and surrounding european wine producing countries the students will taste a wider range of wines introduced in other courses offered. The course explores differences in viniculture, wine laws, grape varietals, and sensory perception of wine based on the terroir influences of various regions in major world wine producing countries. Must be at least 21 years of age to enroll. Material fees apply. Portions of instruction may be offered online; may also be offered fully online.

HOSP 444 - Beer, Wine and Spirits

This course provides a detailed examination of beer, wine, and spirits through lectures and field trips, including laws, production methods, and sensory evaluations. Must be at least 21 years old. Material fees apply. Portions of instruction may be offered online; may also be offered fully online.

HOSP 445 - Food and Wine Pairing

This course provides basic food and wine pairing concepts and techniques through lecture and demonstration. Basic culinary concepts and wine components are addressed. Must be at least 21 years old. Material fees apply. Portions of instruction may be offered online; may also be offered fully online.

HOSP 446 - Monterey County Wines

This course introduces wines of Monterey County, including history, viticultural practices, wine making styles, geology and climate influences, and sensory evaluation of representative wines from specific important regions. Must be at least 21 years of age to enroll. Materials fees apply. Portions of instruction may be offered online; may also be offered fully online.

HOSP 458 - Sanitation, Safety, Equipment

This course studies basic concepts of personal and institutional sanitation, safety procedures and programs, and concepts of safety and sanitation related to the selection, layout, and use of equipment. Offered as HOSP 58, NUTF 58 and HOSP 458; credit may be earned only once. Portions of instruction may be offered online; may also be offered fully online.

HOSP 463 - Transformative Leadership

Inspire, transform, and take your Hospitality team to new heights. This class is a transformative guide, applying critical leadership skills to your management style for your team's success. Topics include how to make sure everyone is on the same page with increased communication techniques, everything you need to manage workplace priorities, delegation tools to help you assign work based on team members strengths, a guide to diversity and inclusion showcasing strategies for recruiting diverse talent and fostering a welcoming environment for everyone, how to lead with integrity and navigate complicated challenges with clarity and transparency, how to confidently make decisions while remaining flexible in fast-paced and ever-changing environments, encouraging collaboration and promoting connection...and much more! Portions of instruction may be offered online; may also be offered fully online.

HOSP 477 - Bakeshop: Yeasted and Non Yeasted Breads

This course introduces students to baking processes and ingredients, batters and doughs, yeast breads and rolls. Lab included. Portions of instruction may be offered online; may also be offered fully online.

HOSP 478 - Bakeshop: Basic Baking Techniques

Students learn baking processes, mixing methods and function of ingredients needed to produce a variety of specialty cakes, cookies, and pastries. Lab included. Portions of instruction may be offered online; may also be offered fully online.

HOSP 480 - Food Safety Certification

This course prepares students for the Food Safety Certification exam. Food safety practices, prevention of foodborne illness, personal hygiene guidelines and the HACCP system are addressed. Food facilities handling or serving unpackaged foods must have an employee on staff who has a food safety certificate. Exam is available as part of the course. Portions of instruction may be offered online; may also be offered fully online.

HOSP 481 - Bakeshop: Pies and Tarts

In this class students learn baking processes and ingredients used to produce professional pastry shop–quality pies and tarts. Dessert presentation skills will be discussed, demonstrated, and practiced. It is recommended that students have some basic baking experience. Portions of instruction may be offered online; may also be offered fully online.

HOSP 482 - Bakeshop: Cakes, Tortes and Decorating Techniques

Students learn ingredients, proportions, and chemical reactions in the production of cakes and icings. Mixing methods for preparing butter cakes, genoise, roulade, chiffon, angel food, flourless, mousse cakes, charlottes, and cheesecakes are demonstrated. Basic decorating techniques for icing and piping, poured glaze, ganaches, and rolled icings are discussed. It is recommended that students have some basic baking experience. Portions of instruction may be offered online; may also be offered fully online.

HOSP 483 - Bakeshop: French Pastries and Restaurant-Style Desserts

This course expands on basic pastry skills to produce a stunning variety of intricate French pastries and restaurant style desserts.Petitss fours, mini-pastries, crème brulee, crème caramel, tiramisu, frozen soufflé, sauce production and dessert garnishes will be covered. Previous baking courses or experience recommended. Portions of instruction may be offered online; may also be offered fully online.

HOSP 484 - Chocolate I: Introduction to Chocolate

This course covers the history, growth, and processing of chocolate for baking and pastry uses. Students learn the art of tempering couverture and the uses of chocolate in pastry for baking and decorating. Types of chocolate, levels of quality, and uses of chocolate are covered. Portions of instruction may be offered online; may also be offered fully online.

HOSP 487 - Bakeshop: Regional French Desserts

This course explores the diversity of French desserts from different regions. From the east region of Alsace, influenced by Germany and Switzerland, to the west coast of Normandy and the rich region of Provence, each region has a cultural and geographic uniqueness reflected in the desserts. Brioche, Paris-Brest, fruit tarts, chocolate and fruit mousses, petits fours, cookies, macaroons, and charlottes are covered. Previous baking courses or experience recommended. Portions of instruction may be offered online; may also be offered fully online.

HOSP 488 - Chocolate II: Chocolates and Confections

In this class students temper chocolate and produce a variety of chocolates and confections. Includes demonstration and hands-on experience to learn appropriate use of techniques. Showpiece and presentation techniques are covered. Portions of instruction may be offered online; may also be offered fully online.

LNSK 410 - Job Readiness

This course is designed to assist students with disabilities in off-campus special programs to prepare for, enter into, and retain entry-level work. The class focuses on work skills, on-the-job relationships, job retention skills, and the use of computers and other assistive technologies used in the workplace.

MATH 440 - Supervised Tutoring: Mathematics

This course is designed to provide supervised tutoring for students concurrently enrolled in a basic skills mathematics course or any course that requires basic mathematics skills to complete the course work. Portions of instruction may be offered online; may also be offered fully online.

WORK 495 - Beyond the Classroom

Learn essential networking skills and strategies to unlock the potential of professional connections within a chosen academic and career pathway. Develop transferable skills crucial for career advancement, including communication, relationship-building, and strategic networking techniques. Tap into professional networks, enhance career prospects, and scale professional growth effectively. Ideal for those looking to bridge the gap between academic learning and professional success. Portions of instruction may be offered online; may also be offered fully online.

WORK 496 - Professional and Essential Skills

Enhance your employability and excel in your career by focusing on developing the critical skills demanded by employers across diverse industries. Interactive exercises and real-world applications will help you develop these essential skills. Learn how to self-manage your career, adapt to organizational culture, master the art of networking, and build social capital with managers and mentors. Prepare to meet the demands of your chosen career, make a positive impact in your workplace, and enter your professional journey with confidence. Portions of instruction may be offered online; may also be offered fully online.

WORK 499 - Career-Focused Work Experience

Bridge academic learning and real-world application by gaining practical experience in your chosen field of study. This immersive experience is tailored to enhance your employability. Actively engage with industry professionals, apply theoretical knowledge to real-world scenarios, and cultivate the essential skills needed for a successful career. By participating in a professional journey, you will be poised to make a seamless transition from academia to the workforce, well-prepared and confident in your abilities. A job, internship, or volunteer position is required. This noncredit course can be scheduled in increments of 26, 51, 102, 153, or 204 hours.