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Culinary Arts Restaurant Management Program

Culinary Arts Restaurant Management Program

Culinary Arts Restaurant Management Certificate

(4 semesters/degree-track)

 

Here are descriptions of the classes you will experience in the Culinary Arts Restaurant Management program:

Garde Manger and Contemporary American Bistro Cooking

Course Number: CULIN 31
Units: 7
Class: 12 hours laboratory
Prerequisite: CULIN 223, 224, 225, 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 à 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
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 à la carte cooking and service at fine dining level; hands-on lab experience in a working restaurant incorporating international cooking methods, authentic ingredients and advanced plating techniques.

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

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, 5

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
Prerequisite or Corequisite CULIN 215

Appropriate department dress code and T.B. clearance required.
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
Prerequisite or Corequisite CULIN 215

Appropriate department dress code and T.B. clearance required.
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

Appropriate department dress code and T.B. 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

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

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

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

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

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

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

Appropriate department dress code and T.B. 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

Elective offered in Summer Session                                     Description: Preparation for opening a bakery business: Emphasis in math, accounting, investment, financing, budgeting, food cost and pricing.

 

Introduction to Cooking Techniques

Course Number: CULIN 234
Units: 4
Class: 2 hours lecture, 6 hours lab

Offered in Summer Session                                                         Appropriate department dress code and T.B. clearance required.                                                                                            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/Cooking

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

Class: hours to be arranged (GR)

 

Your 2 year Curriculum will include the following coursework:

Culinary Arts & Restaurant Management

Course # 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

Recommended

Introduction to Baking

OR

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 41-45
 

 

Culinary Foundations

Course # 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 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: 16

We highly encourage students to earn their A.S. Degree. In order to do so, we recommend that you see a counselor who will assist you with adding the required general education classes.

General education classes can be completed within  2 years in conjunction with the Restaurant Management curriculum. 

In addition, we offer Co-op Education. This program enables students who are working during school (in restaurants, hotels, catering, and other professional food service positions) to gain extra units toward their degree. 

We also offer help  finding internships for co-op education, job placement, and university transfer.