Culinary Arts (CULART)

CULART 010  5.5 Units  
Restaurant Service and Catering I  

Lab: 297 contact hours

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.

Associate Degree Applicable

CULART 011  5.5 Units  
Restaurant Service and Catering II  

Lab: 297 contact hours

Prerequisite: CULART 010

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.

Associate Degree Applicable

CULART 012  5.5 Units  
Food Truck Restaurant and Catering Services  

Lab: 297 contact hours

Prerequisite: CULART 010

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.

Associate Degree Applicable

CULART 040  3 Units  
Introduction to Baking  

Lab: 162 contact hours

This basic baking course highlights baking techniques found in commercial kitchens with a focus on quick breads, cookies, cakes, pies and artisan breads.

Associate Degree Applicable

CULART 041  5.5 Units  
Desserts and Pastries  

Lecture: 36 contact hours
Lab: 189 contact hours

Prerequisite: CULART 040

This course highlights baking techniques found in commercial kitchens with a focus on cakes and decorating, artisan breads, and complex pastry.

Associate Degree Applicable

CULART 042  3 Units  
Cake Decorating  

Lab: 162 contact hours

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.

Associate Degree Applicable

CULART 043  5.5 Units  
Advanced Desserts and Pastry/Chocolate/Sugar  

Lab: 297 contact hours

Prerequisite: CULART 041

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.

Associate Degree Applicable

CULART 044  3 Units  
Introduction to Baking Skills, Ingredients, and Technology  

Lecture: 54 contact hours

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.

Associate Degree Applicable

CULART 050  3 Units  
Healthy Cooking and Special Diets  

Lecture: 18 contact hours
Lab: 108 contact hours

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.

Associate Degree Applicable

CULART 098  1-4 Units  
Culinary Arts Work Experience  

WRKEX: 300 contact hours

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.

Associate Degree Applicable

CULART 101  3 Units  
Introduction to Hospitality and Customer Service  

Lecture: 54 contact hours

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.

Associate Degree Applicable

Transfers to CSU only

CULART 160  3 Units  
Introduction to Foods  

Lab: 162 contact hours

Prerequisite: CULART 225

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.

Associate Degree Applicable

Transfers to CSU only

C-ID: NUTR 120

CULART 161  3 Units  
Quantity Food Preparation  

Lecture: 18 contact hours
Lab: 108 contact hours

Advisory: CULART 160

This course details the basic principles, standards, procedures, and techniques necessary to prepare food for quantity production.

Associate Degree Applicable

Transfers to CSU only

CULART 180  5.5 Units  
Small Business and Catering Management  

Lecture: 36 contact hours
Lab: 189 contact hours

Advisory: ENGL 015 or eligibility for ENGL 101 or ENGL 101H as determined by the SBVC assessment process.

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.

Associate Degree Applicable

Transfers to CSU only

CULART 201  3 Units  
Management of Human Resources in Hospitality  

Lecture: 54 contact hours

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.

Associate Degree Applicable

Transfers to CSU only

CULART 205  3 Units  
Principles of Design and Presentation  

Lecture: 54 contact hours

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.

Associate Degree Applicable

CULART 225  3 Units  
Sanitation and Safety  

Lecture: 54 contact hours

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.

Associate Degree Applicable

Transfers to CSU only

C-ID: HOSP 110

CULART 240  3 Units  
Procurement, Purchasing and Selection  

Lecture: 54 contact hours

This course includes purchasing policies, specifications, procedures and controls and their implementation in the procurement of quantity foods, merchandise and supplies.

Associate Degree Applicable

Transfers to CSU only

CULART 250  3 Units  
Food, Wine and Beverage Service Concepts  

Lecture: 54 contact hours

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.

Associate Degree Applicable

Transfers to CSU only

CULART 275  3 Units  
Food, Beverage and Labor Cost Control  

Lecture: 54 contact hours

Prerequisite: ACCT 200

Advisory: CULART 240

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.

Associate Degree Applicable

Transfers to CSU only

CULART 280  3 Units  
Principles of Food and Beverage Management  

Lecture: 54 contact hours

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.

Associate Degree Applicable

Transfers to CSU only