Culinary (CUL)

CUL-100 2 Units Sanitation and Safety

36 hours lecture; 36 hours total

This class provides students with the basic principles of food safety and sanitation as they apply to food service operations. Includes instruction on federal, state, and local sanitation regulations; personal hygiene; HACCP protocol; microbiology; preventing foodborne illnesses through flow of food systems; development and management of a comprehensive cleaning and sanitizing program; and basic concepts of workplace safety. Also includes training on responsible alcohol service. National Restaurant Association ServSafe Test will be given as a course assessment and certification may be received with a passing score. Cross-listed with HOSP-100.

Transfers to CSU only

CUL-110 3 Units Culinary Production and Operations For Hospitality Professionals

36 hours lecture; 54 hours lab; 90 hours total

Corequisites: Concurrent enrollment in CUL-100 or a current ServSafe Manager Certification.

Through a combination of lecture and lab sessions, students are introduced to fundamental culinary principles, techniques and operations. Students are introduced to and apply skills in product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals and professional standards of commercial kitchen operations. Cross-listed with HOSP-110.

Transfers to CSU only

CUL-111 3 Units Introduction to Baking & Pastry

36 hours lecture; 54 hours lab; 90 hours total

Prerequisite: Completion of CUL-100 or HOSP-100 with a minimum grade of C.

Recommended Preparation: Completion of CUL-110 or HOSP-110 with a minimum grade of C.

This course is designed to introduce students to the fundamental principles of baking procedures for preparing baked goods, pastries, and desserts. Students gain knowledge and understanding of baking science. Products include yeast breads, Danish pastry, croissants, puff pastry, tortes and fine cakes, tarts and pies, and chocolate work. Emphasis is placed on production of high quality products and professional presentation.

Transfers to CSU only

CUL-112 3 Units Garde Manger

36 hours lecture; 54 hours lab; 90 hours total

Prerequisite: Completion of CUL-110 or HOSP-110 with a minimum grade of C.

This course focuses on the art of the cold kitchen with emphasis on both modern and classical techniques. Topics include hors d'oeuvre, canape, salads, brining, pickling, curing, and smoking. This course also includes basic charcuterie with emphasis on forcemeats, mousselines, terrines, pate, galantines, and sausages.

Transfers to CSU only