Culinary Arts Courses

CULIN-095A-D Culinary Arts Laboratory
.4 Unit: 22 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, 378 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-130 Introduction to Commercial Baking
8 Units: 54 hours of lecture, 378 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. May be repeated three times.

CULIN-131 Introduction to Pastry Product Preparation
8 Units: 378 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. May be repeated three times.

CULIN-230 Commercial Baking
8 Units: 54 hours of lecture, 378 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. May be repeated three times.

CULIN-231 Cake Finishing and Restaurant Desserts
8 Units: 54 hours of lecture, 378 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. 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
Cuisines and cultures from various countries are studied. This course exposes the student to multi-cultural 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

This course will focus on learning and practicing 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. 7243 M 6:10-9:00pm AA-239 Manetas, G Semester

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.