Culinary Arts (CUL)
2 Units (LEC 32-36)
This course covers basic principles of safety and sanitation in a food service establishment. Topics include safe food handling from receiving, storage, preparation, holding, serving, accident prevention and pest control. Students that pass the course will have the opportunity to take the ServSafe examination. This certificate is recognized all across the United States and is necessary for employment as a manager.
Transfers to CSU only
3 Units (LEC 48-54)
This course is designed to teach students the skills needed to move into a managerial role. Topics will include purchasing food, beverages and supplies for food service and hospitality establishments. Emphasis will be placed on sourcing vendors and how to properly purchase goods. Scheduling of employees and labor cost control techniques will also be discussed.
Prerequisite: CUL-500 (with a grade of C or better).
Transfers to CSU only
3 Units (LAB 72-81, LEC 24-27)
This course facilitates a comprehensive hands-on introduction to culinary basics. Topics will include classic knife cuts, terminology, equipment, measurement, ingredients, vegetable and starch cookery, stocks, sauces and soups. Classic techniques, customer service, communication, teamwork and time management will be emphasized.
Transfers to CSU only
4 Units (LAB 168-189, LEC 8-9)
This course continues the study of basic culinary techniques. Emphasis will be placed on meat and seafood fabrication in addition to the cooking techniques for a variety of proteins. All basic preparations are taught which include many classic, international and popular dishes.
Prerequisite: CUL-110 (with a grade of C or better) and CUL-150 (with a grade of C or better).
Transfers to CSU only
2 Units (LEC 32-36)
This course examines the history of food and its preparation from prehistoric times until the present. The evolution of kitchens and processing of foods throughout history will also be a focus of this course. The appreciation and understanding of important historical developments in the culinary arts will be emphasized.
Not transferable
4 Units (LAB 168-189, LEC 8-9)
This course is a combination of theory, lecture, demonstration, and hands-on production to provide an introduction to baking and pastry techniques for use in a commercial kitchen. Focus is placed on the function of ingredients, product identification and weights and measures. Instruction is provided on the preparation of yeast-raised doughs, roll-in doughs, pie doughs, basic cake mixing methods, fillings, icings, pastry cream, cookies, ice cream and finishing techniques.
Prerequisite: CUL-500 (with a grade of C or better) and CUL-700 (with a grade of C or better).
Not transferable
2 Units (LEC 32-36)
This course introduces students to entrepreneurship in the hospitality industry. Topics will include entrepreneurial resources, how to write a business plan and how to grow and sustain a business. This course will also cover dining room service and bar and beverage management.
Prerequisite: CUL-120 (with a grade of C or better) and CUL-705 (with a grade of C or better).
Not transferable
4 Units (LAB 168-189, LEC 8-9)
This course provides students with skills and knowledge of the organization, equipment and responsibilities of the "cold kitchen". Students are introduced to and prepare cold hors d'oeuvres, appetizers, sandwiches, salads, smoking, curing as well as basic charcuterie items. Utilization of entire products are discussed . Reception foods and buffet arrangements are introduced. Students must pass a written and practical exam.
Prerequisite: CUL-120 (with a grade of C or better) and CUL-705 (with a grade of C or better).
Not transferable