| About CCC | Admissions | Departments | Library | Schedule/Catalog |Web Advisor |Phone Directory|
| High Performance Computing (HPC) |
Chairperson: Chef Nader Sharkes
office: AA-232, telephone: 510-235-7800, extension: 4408
office hours: Monday-Friday 3:00-4:00pm
|
web page |
|
|
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 & Restaurant Training 35 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: 8 units CULIN 120 Introduction to Fundamentals in Food
Service 8 units CULIN 231 Cake Finishing and Restaurant
Desserts 8 units CULIN 241A Introduction to Classical and Modern Food
Preparation 8 units CULIN 241B Advanced Classical and Modern food
Preparation 8 units BIOSC 105 Science of Foods: Preservation,
Sanitation and Nutrition
Major: Training in Pastry and Baking Skills 43 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: 8 units CULIN 120 Introduction to Fundamentals in Food
Service 8 units CULIN 130 Introduction to Commercial
Baking 8 units CULIN 131 Introduction to Pastry Product
Preparation 8 units CULIN 230 Commercial Baking 8 units CULIN 231 Cake Finishing and Restaurant
Desserts 3 units BIOSC 105 Science of Foods: Preservation,
Sanitation and Nutrition