Culinary Arts
List of Evening Courses:

CULIN-100D California Cuisine
1.5 Units: 18 hours of lecture, 36 hours of laboratory, per term, LR

This course offers students the opportunity to explore the dynamics of California cuisine. Blending the use of freash ingredients with a fusion of culinary styles from around the world, students will be introduced to the concepts of ingredient selection; how to shop for fresh food items; and how fusion styles of preparation are developed and used by chefs and home cooks. Students will work in the kitchen to prepare selected recipes, share a meal in a family style setting, and discuss the results of the meal.

1365   T      4:10-7:00pm    AA-239    Sharkes, N.   Semester

 

CULIN-110E Fast & Easy Meals
1.5 Units: 18 hours of lecture, 36 hours of laboratory, per term, CR/NC, ND

1424 W     6:10-9:00pm    AA-239    Legas, C.    Semester

CULIN-250 International Cuisine
1366 Thurs 4:10-7:00pm AA-239  Sharkes, N.

Cuisine and cultures from various countries are studied. This course exposes the student to multicultural appetizers, entrees, and desserts. Students work together to prepare individual dishes and the food is presented in a family-style buffet for the class to share.

CULIN-275 Fundamentals of Cooking
1.5 Units: 18 hours of lecture, 36 hours of laboratory, per term, CR/NC, ND

This course will focus on learning basic to advanced culinary skills and techniques. Students will be introduced to culinary vocabulary, ingredients, equipment, and principles of cooking. Assignments will be given to assist students in improving existing skills while learning new ones. Assignments will include reading and understanding of written recipes, preparation of cold and hot food; and presentation of dishes to be shared in a family style setting.

5044   M    6:10-9:00pm    AA-239    Legas, C.    Semester