CULART 010 5.5 Units
Restaurant Service and Catering I
This course provides a supervised internship in the Culinary Arts Program's operational restaurant. The concentration will be on building basic preparation techniques, recipe standardization, time management and preparing meals for customers.
CULART 011 5.5 Units
Restaurant Service and Catering II
This course provides a supervised internship in the student run restaurant. The concentration will be building on the basic preparation techniques, recipe standardization, time management and preparing meals for customers. The skills learned in this course will build on skills learned in Internship I.
CULART 012 5.5 Units
Food Truck Restaurant and Catering Services
This course provides a supervised internship in the culinary arts operational food truck restaurant. The concentration will be on building management and technical skills needed to manage or run a kitchen and caterings from a food truck.
CULART 040 3 Units
Introduction to Baking
This basic baking course highlights baking techniques found in commercial kitchens with a focus on quick breads, cookies, cakes, pies and artisan breads.
CULART 041 5.5 Units
Desserts and Pastries
This course highlights baking techniques found in commercial kitchens with a focus on cakes and decorating, artisan breads, and complex pastry.
CULART 042 3 Units
This class will provide the experience the student needs to become competent in cake decorating. This class will cover royal icing, butter icing, fondant, mirror glaze, fillings and ganache.
CULART 043 5.5 Units
Advanced Desserts and Pastry/Chocolate/Sugar
This course highlights baking techniques found in commercial kitchens with a focus on cakes and decorating, artisan breads, sugar work, chocolate work and complex pastry.
CULART 044 3 Units
Introduction to Baking Skills, Ingredients, and Technology
This course examines the basic baking skills needed in order to work within the Food Service Industry. This course will include how to scale, the ingredient list and how to read a recipe, technology used in baking, the science behind baking and how and why baking works.
CULART 050 3 Units
Healthy Cooking and Special Diets
This hands-on cooking class is an overview of the important nutrition principles, beneficial foods, and cooking techniques that contribute to building better brain health. Students prepare anti-inflammatory and nutrient dense foods rich in healthy fats, herbs and spices, antioxidants, probiotics, fiber, vitamins and minerals to create a delicious meal preparation. The focus is on healthy eating, organic food, sustainability and special needs diets and cooking techniques.
CULART 098 1-4 Units
Culinary Arts Work Experience
Supervised training, in the form of on the job employment that will enhance the student's knowledge in the selected field of study. The student's major and job must match. For paid work, 75 hours = 1 unit; for volunteer work, 60 hours = 1 unit. Students may earn a total of 16 units toward graduation in Work Experience 098 courses. See department for specific guidelines.
CULART 101 3 Units
Introduction to Hospitality and Customer Service
This course is an overview of the food service and hospitality industries with an emphasis on career opportunities, customer service, and personal success strategies. Topics include brief history, description and interrelationships of key industry segments emphasizing the application of technology, ethics, leadership, teams, critical thinking, and service standards for the restaurant and hotel-related business.
CULART 160 3 Units
Introduction to Foods
This course introduces food science principles and food preparation procedures and practices. The emphasis is on food safety and sanitation, ingredient functions and interactions, techniques and food presentation.
CULART 161 3 Units
Quantity Food Preparation
This course details the basic principles, standards, procedures, and techniques necessary to prepare food for quantity production.
CULART 180 5.5 Units
Small Business and Catering Management
This course covers catering and banquet techniques for serving 25 to 100 people. It includes developing a small business that will work with clients to develop an event, including customizing a menu and calculating staffing needs for preparation, cooking, transporting, setting up, serving and cleaning up. This course also caters to event planning.
CULART 201 3 Units
Management of Human Resources in Hospitality
This course highlights the effective management techniques of human resources as it applies to hotels, restaurants and other hospitality workplaces. It emphasizes personnel planning, recruitment, selection, training, performance management, coaching, counseling and discipline, delegation and decision making.
CULART 205 3 Units
Principles of Design and Presentation
This course will explore the theory behind design and layout of platters, trays and plates for presentation. Students will learn presentation standards, matching and pairing of foods, and wines and sauces that make up presentation.
CULART 225 3 Units
Sanitation and Safety
This course focuses on the sanitation and safety issues involved with handling food through the food service process. Topics include the prevention of food borne illnesses; responsibilities of the food service manager and employees; the characteristics of a food-safe facility; food safety guidelines; and Hazard Analysis and Critical Control Point (HACCP) system and Serve Safe.
CULART 240 3 Units
Procurement, Purchasing and Selection
This course includes purchasing policies, specifications, procedures and controls and their implementation in the procurement of quantity foods, merchandise and supplies.
CULART 250 3 Units
Food, Wine and Beverage Service Concepts
This course covers the psychology of service, dining room organization, serving styles, wine and beverage service, staffing and management; a thorough study of major wines, grape varieties and world-wide appellations where they are grown.
CULART 275 3 Units
Food, Beverage and Labor Cost Control
This course includes the analysis of food, beverage and labor cost controls within a hospitality operation. Emphasis is on problem solving, cost control techniques to maximize profit while managing expenses. Topics include: establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor control.
CULART 280 3 Units
Principles of Food and Beverage Management
In this course the students learn principles of menu planning, sales mix, standardization of recipes, food costing and establishing quality standards. It prepares the students to manage or own a food and beverage establishment.