Culinary Arts Management Courses
Proof of a current negative TB test is required for any culinary course that includes laboratory hours.
CULIN-095A-D Culinary Arts Laboratory
1 Unit: 54 hours of laboratory per term, P/NP, ND
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 (i.e. catering events).
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). Petition to repeat for a maximum of 16 units.
CULIN-100 Topics in Culinary Arts
.5-4 Units: 9-72 hours of lecture and/or 27-216 hours of laboratory, per term, SC, DG
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.
CULIN-105 Food Safety Training
1.5 Units: 27 hours of lecture, per term, P/NP, DG, CSU
The course is the study of safe food handling and sanitation for food service workers. The course will help prepare students to take a nationally recognized safe food handling certification exam offered in CULIN-127.
CULIN-120 Introduction to Fundamentals in Food Service
9 Units: 54 hours of lecture, 324 hours of laboratory, per term, LR, DG, CSU
Corequisite: CULIN-127 and CULIN-095A-D
Students must provide medical documentation of negative tuberculosis test.
This course introduces food service fundamentals which include but are not limited to basic cooking, 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.
CULIN-127 Becoming ServSafe Certified
3 Units: 54 hours of lecture, per term, LR, DG, CSU
This course is designed for students going into the food industry. Students will be prepared to take the ServSafe Certification Exam. Passing the Certification Test will increase employability and the certification will last for five years. Petition to repeat intended for legally mandated certification training.
CULIN-130 Introduction to Commercial Baking
9 Units: 54 hours of lecture, 360 hours of laboratory, per term, LR, DG, CSU
Corequisite: CULIN-095A-D
Advisory: CULIN-120 recommended
This introductory course is intended to teach students basic principles and fundamentals of the baking process. The course will include, but is not limited to, the study and production of yeast dough products, breads, cookies, pies, tarts, custards and sauces.
CULIN-131 Introduction to Pastry Product Preparation
9 Units: 54 hours of lecture, 360 hours of laboratory per term, LR, DG, CSU
Corequisite: CULIN-095A-D
Advisory: CULIN-120 recommended
This course builds on the fundamental skills and techniques introduced in CULIN-130. The course will emphasize increased speed and efficiency in completing assignments for quality production. Pastry and cake preparation will be studied and practiced.
CULIN-200 California Cuisine
3 Units: 54 hours of lecture per term, P/NP, DG
This course will teach the fundamental principles of preparing California cuisine. The course will focus on cooking techniques, styles and ingredients. There will be a focus on locally grown produce with an emphasis on organic produce.
CULIN-230 Commercial Baking
9 Units: 54 hours of lecture, 360 hours of laboratory, per term, LR, DG
Prerequisite: CULIN-120
Corequisite: CULIN-095A-D
This course provides both novice and advanced students experience in baking and pastries with an emphasis on pastries, which are international in origin. Students begin to work with chocolate, toppings, icings, soft doughs, and fillings.
CULIN-231 Cake Finishing and Restaurant Desserts
9 Units: 54 hours of lecture, 360 hours of laboratory, per term, LR, DG
Prerequisite: CULIN-120
Corequisite: CULIN-095A-D
This course will provide laboratory experiences in baking and pastry preparation suitable for entry to advanced level placement in a food service establishment, such as a restaurant or hotel. Emphasis is on cake finishing, chocolate, and piping techniques in the European style of presentation.
CULIN-241A Introduction to Classical and Modern Food
Preparation
8 Units: 432 hours of laboratory, per term, LR, DG, CSU
Prerequisite: CULIN-120
Corequisite: CULIN-095A-D
This course allows the student to expand the cooking theories and techniques learned in CULIN-120 and put them to practical application. Food is prepared for lunch service which is served from 11:00 a.m. – 1:15 p.m.
CULIN-241B Advanced Classical and Modern Food
Preparation
8 Units: 432 hours of laboratory, per term, LR, DG, CSU
Prerequisite: CULIN-241A
Corequisite: CULIN-095A-D
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, 231 and 241A to effectively operate the college’s Three Seasons restaurant.
CULIN-250 International Cuisine
3 Unit: 54 hours of lecture, per term, P/NP, DG
This course will focus on cuisine and cultures from various countries. This course exposes the student to multicultural appetizers, entrees, cheeses, 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.
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, write a career letter, resume, and format a business plan as their final project.
CULIN-260 European Cakes, Cake Decorating and Desserts
2 Units: 18 hours of lecture, 54 hours of laboratory per term, P/NP, DG
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.
CULIN-275 Fundamentals of Cooking
1.5 Units: 18 hours of lecture, 36 hours of laboratory, per term, P/NP, ND
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.
CULIN-280 Applied Math for Food Service
3 Units: 54 hours of lecture, per term, P/NP, ND
This course is a review of what is taught in CULIN-279 better preparing students on how basic math principles apply in good service and the preparation of food.
CULIN-298 Independent Study
.2-4 Units: 3.6-72 hours of independent study, per term, SC, DG
Prerequisite: Educational contract of study signed by an instructor, department chair and vice president. 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.