Some possible careers: chef or cook in a restaurant, school, hotel, or cruise ship, pastry chef, baker, sous chef, caterer, restaurant owner.

Major: Classical/Modern Food Preparation
and Restaurant Training -- 33.5 units
A Certificate of Achievement may be earned by completing all the courses required for this major with a grade of “C” or better. An Associate in Science degree may be earned by completing a minimum of 60 units of degree credit coursework, including the major requirements and breadth requirements, with a minimum grade point average of 2.0. The student must complete all courses required for the major with a grade of “C” or better.

Courses required for the major:

CULIN-095A-D Culinary Arts Laboratory
.4 Unit: 27 hours of laboratory by arrangement, per term, CR/ NC, ND Co-requisite: CULIN 120, 130, 131, 230, 231, 241A, or 241B. This course will provide the learning environment (kitchen laboratory) in which the students may continue their studies beyond the time provided for their normally scheduled classes. May be repeated three times.

CULIN-099 Occupational Work Experience
1-4 Units: 18-72 hours of work experience, per term, LR, DG, CSU Prerequisite: Employment in career-related field. For more information on this course, refer to Cooperative Education. Units are determined by number of hours worked. This course offers on-the-job learning experiences for employed students, whether paid or volunteer, in cooperation with their employers. If students’ career goals are directly related to their work experience, they can earn up to four units per term. Students must be enrolled in at least seven units, including their cooperative education units (proportionately fewer in summer session). May be repeated three times.

CULIN-100 Topics in Culinary Arts
.5-4 Units: 9-72 hours of lecture and/or 27-216 hours of laboratory, per term, LR, DG, CSU This course covers topics in Culinary Arts. Topics will be chosen to supplement and serve as additions to current offerings in the area, and will be announced each term in the current schedule of classes. May be repeated nine times.

CULIN-105 Food Safety Managers Certification Training
1.5 Units: 27 hours of lecture, per term, CR/NC, DG This course is the study of safe food handling and sanitation for food service workers. The course will prepare students to take a nationally-recognized safe food handling certification exam. The course materials are offered in both English and Spanish. May be repeated once.

CULIN-120 Introduction to Fundamentals in Food Service
8 Units: 54 hours of lecture, 360 hours of laboratory, per term, LR, DG, CSU Co-requisite: CULIN 105 Students must provide medical documentation of negative tuberculosis test. This course introduces food service fundamentals which include but are not limited to basic cooking, basic pastry, menu planning, cost controls, catering, dining room service, specialty coffee service and banquets. Students will have a gourmet restaurant as their lab when the concepts are put to use. May be repeated three times.

CULIN-127 Introduction to Food Sanitation
3 Units: 54 hours of lecture, per term, SC, DG, CSU This course is designed for students going into the food industry. It covers personal hygiene, sanitation, food borne illnesses, HACCP implementation, program monitoring, personnel training, advertising, and food flow. At the end of the course, the students will take the Servsafe Certification Examination. The Certificate will increase the student’s employability and the certificate will last for three years. May be repeated three times.

CULIN-128 Introduction to Basic Food and Baking
3 Units: 36 hours of lecture, 54 hours of laboratory, per term, SC, DG, CSU This course is designed for students who are in the Food Service Training Program at the Bay Area Rescue Mission. These students are working in the kitchen at the Mission and need an introductory course in basic foods to help them prepare the food for the meals provided at the Mission. Theory of food is covered and a practical working application of all the principals covered. Emphasis is placed on menu planning, basic cooking, and basic baking. May be repeated three times.

CULIN-130 Introduction to Commercial Baking
8 Units: 54 hours of lecture, 288 hours of laboratory, per term, LR, DG, CSU Prerequisite: CULIN 120 and CULIN 105 This is a baking course for both the novice and advanced student, introducing the skills and effective work habits necessary for making and producing various breads and other yeast raised products. A minimum of 60 hours of practical, supervised experience in a bakery, hotel or restaurant is required. May be repeated three times.

CULIN-131 Introduction to Pastry Product Preparation
8 Units: 360 hours of laboratory, 90 hours of laboratory by arrangement, per term, LR, DG, CSU Prerequisite: CULIN 120 and CULIN 105 This is a pastry course for both the novice and advanced student, introducing procedures for production of Danish pastries, and related products, puff dough pastries and related products, and croissant dough and related products. A minimum of 60 hours practical, supervised experience in a bakery, hotel or restaurant is required. May be repeated three times.

CULIN-175 Basic Food Service Training Program
11 Units: 18 hours of lecture, 540 hours of laboratory, per term, SC, ND This course expands vocational training opportunities to meet the special learning needs of students with disabilities by incorporating nontraditional forms of instruction into the regular Culinary Arts vocational education program. Jobcoaching methods are utilized to translate lectures and assignments into hands-on repetitive instruction. Students remain in training until they reach proficiency and are then referred to a job placement program specifically designed for persons with disabilities. May be repeated three times.

CULIN-230 Commercial Baking
8 Units: 54 hours of lecture, 288 hours of laboratory, per term, LR, DG Prerequisite: CULIN 120 and CULIN 105 This course provides both novice and advanced students experience in baking with emphasis on pastries which are international in origin. Here students begin to work with chocolate, toppings, icings, soft doughs and fillings. A minimum of 60 hours of supervised practical experience in a bakery, hotel or restaurant is required. May be repeated three times.

CULIN-231 Cake Finishing and Restaurant Desserts
8 Units: 54 hours of lecture, 360 hours of laboratory, per term, LR, DG Prerequisite: CULIN 120 and CULIN 105 This course provides laboratory experiences in baking and pastry chef work suitable for both the novice and advanced student. Emphasis is on cake finishing, chocolate and piping techniques in the European style of presentation. A minimum of 60 hours of supervised, practical experience in a bakery, hotel or restaurant is required. May be repeated three times.

CULIN-241A Introduction to Classical and Modern Food Preparation
8 Units: 432 hours of laboratory, per term, LR, DG, CSU Prerequisite: CULIN 120 and CULIN 105 This course allows the student to expand the cooking theories and techniques learned in CULIN 120 and to effectively operate the college's Three Seasons Restaurant. Not repeatable.

CULIN-241B Advanced Classical and Modern Food Preparation
8 Units: 432 hours of laboratory, per term, SC, DG, CSU Prerequisite: CULIN 241A In this course the student goes beyond CULIN 241A in the area of meat butchery, garde manger, and management skills. These skills are further developed and utilized. Students must then use the skills learned in CULIN 120 and and 241A to effectively operate the college’s Three Seasons Restaurant. Not repeatable.

CULIN-250 International Cuisine
1 Unit: 18 hours of lecture, 36 hours of laboratory, per term, CR/NC, DG Cuisine and cultures from various countries are studied. This course exposes the student to multicultural appetizers, entrees, and desserts. Students participate in preparation of the evening menu. Each student is able to prepare a dish from a different country and consume it. May be repeated three times.

CULIN-251 Restaurant Management
3 Units: 54 hours of lecture, per term, SC, DG, CSU This course addresses important management topics such as cost control, menu development, profit and loss, determining food and beverage standards, and supervision. Students are required to evaluate operating restaurants and write a career letter and resume. Not repeatable.

CULIN-270 French Cuisine
1 Unit: 54 hours of laboratory, per term, SC, ND In this class the student will study the regional cuisine and culture of France. The course exposes the student to French appetizers, entrees, cheeses and desserts. Students under the direction of the chef will participate in the preparation of the evening menu. Students will partake of the meal at the end of the class. May be repeated three times.

CULIN-275 Fundamentals of Cooking
1.5 Units: 18 hours of lecture, 36 hours of laboratory, per term, CR/NC, ND Sharpen your culinary skills! The course focuses on learning and practicing basic to advanced techniques. Includes lecture, demonstrations, hands-on practice, and tasting! Take-home handouts include nearly 100 original recipes! Classes focus on seasonal food themes, exposing students to a great variety of dishes in an exciting and fun way! Among the many things students will learn, are how to cook pastas and sauces, make fresh pastas, soups and salads, breads, seafood, chicken and other meats, make pizzas, comfort foods, explore the versatility of mainstay ingredients such as eggs, potatoes, rice and sausages, and a variety of Asian cooking! Also, they will be exposed to menu planning that will culminate in students creating and cooking a three-course meal! May be repeated three times.

CULIN-298 Independent Study
.2-4 Units: 3.6-72 hours of independent study, per term, LR, DG, CSU Prerequisite: Educational contract of study signed by an instructor, department chair and senior dean of instruction. Topics must extend beyond regular course offerings. This course is designed for selected students to pursue independent study in Culinary Arts under the direction of an instructor. May be repeated nine times.