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Restaurant Management/Cooking

Restaurant Management/Cooking

Here are the classes we offer for the Restaurant Management/Cooking Program.

Garde Manger and Contemporary American Bistro Cooking

Course Number: CULIN 31
Units: 7
Class: 12 hours laboratory
Prerequisite: CULIN 223, 224, 225, 226, 227
Corequisite: CULIN 33, 53, 232

Appropriate department dress code and T.B. clearance required.
Acceptable for credit: CSU
Description: Introduction to professional fine-dining restaurant food service: Emphasis on a la carte cooking and garde manger; hands-on lab experience in a working restaurant incorporating contemporary American cooking techniques and theories.

 

Managing Food Sanitation

Course Number: CULIN 33
Units: 2
Class: 2 hours lecture
TB clearance required
Acceptable for credit: CSU
Description: Advanced theory and principles of food sanitation: Safe food handling and storage, HACCP program planning, OSHA regulations, and personal hygiene and safety; preparation for NRA SERVSAFE certification exam.

 

International Cuisine

Course Number: CULIN 41
Units: 7
Class: 3 hours lecture, 12 hours laboratory
Prerequisite: Culin 31, 33, 53, 232
Corequisite: Culin 50, 51

Appropriate department dress code and T.B. clearance required.
Acceptable for credit: CSU
Description: Capstone course requiring professional a la carte cooking and service at fine dining level; hands-on lab experience in a working restaurant incorporating international cooking techniques and theories.

 

Principles of Food, Beverages, and Labor Controls

Course Number: CULIN 50
Units: 3
Class: 3 hours lecture
Prerequisite: Culin 31, 33, 53, 232
Corequisite: Culin 41, 51

TB clearance required

Course can lead to National Restaurant Association Education Foundation certification

Open to non-degree hospitality and culinary arts industry professionals.
Acceptable for credit: CSU
Description: Advanced theory and techniques of food-service management: Emphasis on food, beverage, and labor cost controls.

Supervision in the Hospitality Industry

Course Number: CULIN 51
Units: 3
Class: 3 hour lecture
Prerequisite: Culin 31, 33, 53, 232
Corequisite: Culin 41, 50

TB clearance required.
Acceptable for credit: CSU
Description: Advanced theory and techniques of food-service workforce management: Theories and principles of human relations and personnel management skills.

 

Nutrition for Culinary Professionals

Course Number: CULIN 53
Units: 3
Class: 3 hour lecture
Prerequisite: Culin 223, 224, 225, 226, 227
Corequisite: Culin 31, 33, 232
Acceptable for credit: CSU
Description: Introduction to the basic elements of nutrition: Nutritional menu planning, developing healthy recipes, and marketing good nutrition to the public.

 

Special Projects Laboratory

Course Number: CULIN 200
Units: 1-2
Class: 3-6 hours laboratory

Instructor approval required
Recommended preparation: Two semesters of any Culinary Arts baking courses or equivalent
Course study under this section may be repeated three times.
Description: Open laboratory for upgrading of specific culinary skills, and selected culinary projects.

 


Introduction to Baking

Course Number: CULIN 203
Units: 4
Class: 2 hours lecture, 6 hours laboratory
Corequisite(s) CULIN 204, 215
Recommended preparation ESL 203A or ESL 208A or ENGL 268A
Description: Fundamental theories, techniques, processes and methods in baking and pastry production: Basic principles including history of the industry, identification of equipment and ingredients, weights and measurements, safety and sanitation, basic formulas and production.

 

OR

Basic Patisserie

Course Number: CULIN 204
Units: 4
Class: 2 hours lecture, 6 hours laboratory
Corequisite(s) CULIN 203, 215
Recommended preparation ESL 203A or ESL 208A or ENGL 268A
Description: Introduction to baking theory and practice: Organization of work and production; classical to modern techniques for cakes, pies, tarts, and cookie-making methods.

Culinary Arts Fundamentals Lab

Course Number: CULIN 212
Units: 4
Class: 12 hours laboratory
Corequisite: Culin 214, 215, 217, 218

TB clearance required
Description: Introductory practical experience in food production: Breakfast cookery, cold-food production, grill and fry cooking, and retail service.

Hospitality Careers and Skills Development

Course Number: CULIN 214
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 215, 217, 218

TB clearance required
Description: Introduction to the hospitality industry: Culinary and hospitality industry vocabulary, basic culinary math principles, careers in the field, and job retention skills.

 

Culinary Math Fundamentals

Course Number CULIN 215
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 217, 218
Description: Culinary math fundamentals: Theory and application of mathematics used in the hospitality industry.

 

Recipe, Formula, and Food Costs

Course Number: CULIN 217
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 215, 218

TB clearance required
Description: Development and standardization of food production: Techniques in relation to planning and quality.

 

Ingredients and Equipment

Course Number: CULIN 218
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 215, 217

TB clearance required.
Description: Tools and products of food production: Storage, and handling and processing of food.

Soups, Stocks and Sauces

Course Number: CULIN 223
Units: 1
Class: 1 hour lecture
Prerequisite: Culin 212, 214, 215, 217, 218
Corequisite: Culin 224, 225, 226, 227

TB clearance required
Description: Introduction to soups, stocks and sauces: Quantity hot-food production of basic stocks, sauces and soups.

 

Dynamics of Heat Cooking

Course Number: CULIN 224
Units: 1
Class: 1 hour lecture
Prerequisite: Culin 212, 214, 215, 217, 218
Corequisite: Culin 223, 225, 226, 227

TB clearance required
Description: Introduction to dry-heat and wet-heat cooking techniques: Boiling, braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling; fundamentals and methods of heat transfer.

 

Introduction to Garde Manger and Food Presentation

Course Number: CULIN 225
Units: 1
Class: 1 hour lecture
Prerequisite: Culin 212, 214, 215, 217, 218
Corequisite: Culin 223, 224, 226, 227

TB clearance required
Description: Introduction to quantity cold-food production, display, food art, and plate presentation: Salads, sandwiches, cheeses, deli meats, non-meat proteins, and restaurant dessert presentations.

 

Quantity Food Production Lab

Course Number: CULIN 227
Units: 3
Class: 9 hours laboratory
Prerequisite: Culin 212, 214, 215, 217, 218
Corequisite: Culin 223, 224, 225, 226

TB clearance required
Description: Food preparation and cooking methods focusing on quantity hot-food production: Use of food production tools and equipment, use of standardized recipes, food display, and application of speed and accuracy in food production.

 

Culinary Career Success Strategies

Course Number: CULIN 229
Units: 2
Class: 2 hours lecture
Description: Preparation for work and career success in the Culinary Arts: Writing resumes with cover letters, interviewing techniques, filling out job applications, phone etiquette, investigating job search resources, and management responsibilities.

 

Dining Room Service and Management

Course Number: CULIN 232
Units: 2
Class: 2 hours lecture
Prerequisite: Culin 223, 224, 225, 226, 227
Corequisite: Culin 31, 33, 53
Description: Contemporary and classical dining service and management: Fine art of hospitality, dining room management, steps to “service progression,” bar and beverage service, quick- and full-service restaurant operations, and management and supervision.

 

How to Open a Cooking Business

Course Number: CULIN 233
Units: 2

Class: 2 hours lecture (GR)

Elective offered in Summer Session

Description: Preparation for opening a bakery business: Emphasis in math, accounting, investment, nancing, budgeting, food cost and pricing.

 

Introduction to Cooking Techniques

Course Number: CULIN 234
Units: 4

Class: 2 hours lecture, 6 hours laboratory (GR)

Offered in Summer Session

Description: Food preparation of and terminology Basic preparation of salads, sandwiches, breakfast cooking and knife cuts, sanitation and safety; professional responsibilities.

 

Occupational Work Experience in Culinary Arts/Baking

Course Number: COPED 472B
Units: 1-4

Class: hours to be arranged (GR)

 

Occupational Work Experience In Culinary Arts/Cooking

Course Number: COPED 472C
Units: 1-4 units

Class: hours to be arranged (GR)

Your 2 year Curriculum will include:

Restaurant Management

Restaurant Management Courses # Course Title Units
First Semester
CULIN 212 Introduction to Culinary Arts Fundamentals Lab 4
CULIN 214 Hospitality Careers and Skills Development 1
CULIN 215 Culinary Math Fundamentals 1
CULIN 217 Recipe, Formula, and Food Costs 1
CULIN 218 Ingredients and Equipment 1
Second Semester
CULIN 203

OR

CULIN 204

Introduction to Baking

 

Basic Patisserie

 

4

CULIN 223 Stocks, Soups and Sauces 1
CULIN 224 Dynamics of Heat Cooking 1
CULIN 225 Introduction to Garde Manger and Food Presentation 1
CULIN 227 Quantity Food Production Lab 3
Third Semester
CULIN 31 Garde Manger and Contemporary American Bistro Cooking 7
CULIN 33 Managing Food Sanitation 2
CULIN 53 Nutrition for the Culinary Professionals 3
CULIN 232 Dining Room Service and Management 2
Fourth Semester
CULIN 41 International Cuisine 7
CULIN 50 Principles of Food, Beverage, and Labor Controls 3
CULIN 51 Supervision in the Hospitality Industry 3
Total Required Units 45
 

 

Cooking

Certificate Courses # Course Title Units
First Semester
CULIN 212 Introduction to Culinary Arts Fundamentals Lab 4
CULIN 214 Hospitality Careers and Skills Development 1
CULIN 215 Culinary Math Fundamentals 1
CULIN 217 Recipe, Formula, and Food Costs 1
CULIN 218 Ingredients and Equipment 1
Second Semester
CULIN 203

OR

CULIN 204

Introduction to Baking

 

Basic Patisserie

 

4

 CULIN 223 Stocks, Soups and Sauces 1
CULIN 224 Dynamics of Heat Cooking 1
CULIN 225 Introduction to Garde Manger and Food Presentation 1
CULIN 227 Quantity Food Production Lab 3
CULIN 229 Culinary Career Success Strategies 2
Total Required Units: 20