CULART 010 6 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 6 Units
Restaurant Service and Catering II
This course provides a supervised internship in a 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 6 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 6 Units
Introduction to Baking
This basic baking course highlights baking techniques found in commercial kitchens with a focus on quick breads, cookies, pies, artisan breads and basic cakes.
CULART 041 6 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 6 Units
Cake Decorating
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 6 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 080 6 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. (Formerly CULART 180)
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 161 3 Units
Quantity Food Preparation
This course details the basic principles, standards, procedures, and techniques necessary to prepare food for quantity production.
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
Wine, Beverage, and Food Pairing Concepts
This course explores customer psychology and trends in the bar and beverage industry. This course will also cover beer, spirits, serving styles, wine and beverage service, and food and wine pairing. A thorough study of major grape varietals, and world-wide appellations and growing climates.
HOSP 100 3 Units
Introduction to Hospitality and Customer Service
This course is an overview of the structure and financial performances of the food service and hospitality industry. It focuses on orientation to customer service, cultural/economic trends, and career opportunities in food service, tourism and hospitality. (Formerly CULART 101)
HOSP 120 3 Units
Hospitality Cost Control
This course delves into the management side of the hospitality industry and how to control the various costs involved in the industry such as labor, food, logistics, overhead, and how to keep the cost of doing business within the industry reasonable. (Formerly CULART 275)
HOSP 130 3 Units
Hospitality Food and Beverage Management
This course will immerse the student in food and beverage management. Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities such as hotels, casinos, schools, and prisons. (Formerly CULART 280)
HOSP 140 3 Units
Introduction to Hotel Management
This course introduces the operating systems and components of a hotel/resort facility, which includes front office, housekeeping, food and beverage, sales, and marketing, accounting, property maintenance, human/resource management and information systems.
HOSP 160 3 Units
Culinary Production and Kitchen Operations
This course will expose the student to a variety of production methods within the hospitality industry, with an emphasis on kitchen production, soups, sauces, stocks, equipment in a commercial kitchen, menu development, and cooking techniques used in a commercial kitchen. (Formerly CULART 160)
