Academic Catalog

Culinary Arts Classes

Sanitation in Food Service Operations

Item Number
CUL 104
Credits
3

Presents the principles of food microbiology, food-borne illness and the standards enforced by regulatory agencies. Incorporates applied measures for the prevention of food-borne illness and other microbiological factors. Includes National Restaurant Association ServSafe Certification.

Professional Cooking I

Item Number
CUL 107
Credits
7

Provides the student with a general understanding of the professional kitchen. Topics include kitchen safety; dishwasher procedures; how to handle food in a safe environment; selection of and caring for knives; understanding how a professional kitchen is organized; and the rationale, cleaning, and function of kitchen equipment. Students will learn to cut foods in a variety of shapes and to recognize and use a variety of herbs and spices. 

Cooking Methods I

Item Number
CUL 109
Credits
7

Introduces students to the experience of preparing and cooking meals for restaurant service. Students will be given assignments and will rotate through restaurant stations throughout the quarter. Students will learn dishwashing and basic food preparation, how to read and follow standardized recipes, deli operations, and station organization. 

Food Preparation I

Item Number
CUL 111
Credits
3

Practice and apply the skills of a restaurant cook. Students will learn the importance of organizing and planning their work stations as well as preparing items needed prior to actual cooking. Topics include fruit and vegetable varieties, uses and preparation. 

Introduction to Baking

Item Number
CUL 113
Credits
3

Introduces culinary students to the fundamentals of baking and to scientific principles. Students will learn different mixing and production methods in producing quick breads, pastries, cakes, pies, souffl├ęs, mousses and custards. 

Professional Cooking II

Item Number
CUL 117
Credits
7

Covers the procedures and techniques of sauces and stocks. Students will learn how to prepare a variety of classic hot and cold sauces, use thickening agents properly, recognize and classify sauces, and prepare a variety of stocks. 

Food Preparation II

Item Number
CUL 119
Credits
3

Provides practice in the fundamental techniques related to hot food cooking. Students will perform specific competencies to develop their proficiency in the techniques and science of cooking. Topics that will be covered are pasta, potatoes and grain cookery. 

Cooking Methods II

Item Number
CUL 123
Credits
7

Introduces the experience of preparing and cooking meals for restaurant service. Students will be given assignments and will rotate through restaurant stations throughout the quarter. They will be expected to practice a high level of previously learned competencies in knife skills, sanitation, proper handling and storage of product, and working under stringent time guidelines. 

Prerequisites

Successful completion of CUL 109.

Professional Cooking III

Item Number
CUL 127
Credits
7

Introduces students to basic meat cooking procedures, breakfast cookery and dairy products. Students will learn the composition of meats, eggs and dairy products and will apply various cooking methods. 

American Regional Cuisine

Item Number
CUL 132
Credits
3

Explores the history and styles of food from the Pacific Northwest, California, the Southwest, New England and Florida. Students will create regionally inspired dishes with continued emphasis on solid cooking methodologies. 

Food Preparation III

Item Number
CUL 135
Credits
3

Focuses on beef, chicken and fish cookery and fabrication. Instruction will center on understanding the structure and composition of meats, being able to identify a variety of fish and shellfish, use of proper storage and application of various cooking methods. 

Cooking Methods III

Item Number
CUL 139
Credits
7

Introduces students to the experience of preparing and cooking meals for restaurant service. Students will be given assignments and will rotate through restaurant stations throughout the quarter. Students will be expected to practice a high level of previously learned competencies in knife skills, sanitation, proper handling and storage of product, and working under stringent time guidelines. 

Prerequisites

Successful completion of CUL 123.

Food & Beverage Cost Control

Item Number
REST 103
Credits
4

Outlines the fundamentals of food costing in relation to writing menus. Students will be responsible for pricing out each item on the menu as well as preparing yield tests and standardizing recipes. 

Kitchen & Dining Management

Item Number
REST 107CAP
Credits
3

Learn how to communicate with, lead and manage different types of people. This entails how to hire and fire, inventory control, writing job descriptions and creating performance reviews for both front and back of the house. 

Prerequisites

Successful completion of REST 112.

Marketing/Public Relations

Item Number
REST 109
Credits
3

Learn how to create a marketing concept for your restaurant. Learn to define your target market and understand the importance of effective marketing in the industry. We will also look at current market trends, consumer behavior, market segmentation, and positioning your business in the market to get the desired results. 

Restaurant Dining

Item Number
REST 112
Credits
7

Familiarizes students with all aspects of running a casual-style dining room open to the public. Included are opening/closing procedures, table setup, customer-service techniques, leadership, sanitation and safety procedures. 

Catering Production

Item Number
REST 115
Credits
3

Emphasis will focus on buffet preparation and presentation. Students will receive hands-on experience creating and executing catering requisitions. Students will explore designing menus for various events, functions and price limits. 

Operations Management

Item Number
REST 119
Credits
4

Explore all aspects of running a successful operation in the hospitality industry. Students will learn how to create a positive work environment, team building and leadership skills. Students will also learn how to recruit new team members, hiring procedures, how to organize and implement systems and controls, and how to handle issues that arise daily. Students will also explore how to use Excel and the benefits of using Excel for restaurants. 

Food Service Nutrition

Item Number
REST 122
Credits
4

Learn the basics of food service nutrition for culinary professionals. This class will teach students about the biological process that occurs as you eat and what constitutes a healthy diet. Students will gain an understanding of the structure and functions of food. 

Finance & Accounting

Item Number
REST 126
Credits
4

Prepares students to understand, interpret, and analyze financial statements, budgeting, cash flow, and cash management. This gives students a chance to become familiar with financial statements prior to entering the workforce. 

Business Plan Development

Item Number
REST 131
Credits
4

Develop a restaurant concept from start to finish, including a hands-on look at how to develop a business plan to present to possible investors. Students will practice decision-making and problem-solving skills by creating and planning their own concept. 

Beverage Service Management

Item Number
REST 133
Credits
4

Learn to successfully set up and manage a beverage service operation. Includes the history of bar service, beverage-making ingredients and processes, safety and sanitation in the bar. 

Hospitality Law

Item Number
REST 137
Credits
4

Learn about laws affecting the hospitality industry on both a national and state level. This class will look at operating an establishment according to government regulations regarding sales, civil rights, liability, administration issues and organization. 

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