- CUL-002
- Food & Wine Pairing
- Credit(s) 3
Food & Wine Pairing
CUL 002 provides students with a clear understanding of the direct and interacting
effects of food and wine elements. It presents how these characteristics counteract
and complement each other. Students will develop the skills necessary to identify
the key elements in food or wine that directly impact matching of food and wine based
on contrast or similarities. They will then be able to predict excellent food and
wine pairings.
- Class Hours:
- 36 Lecture | 54 Laboratory
- Advisory(s):
- CUL 050
- Transfers to:
- CSU
- CUL-006
- Culinary Excursions
- Credit(s) 1
Culinary Excursions
CUL 006 allows students to visit, observe, and study various and specific operations
of multi-unit and single-unit enterprises in metropolitan and rural areas. They will
study in-depth management structures and personnel policies and guidelines. Techniques
to analyze management and preparation methods, as well as their benefits and shortcomings
will be examined. Students will then be able to create recommendations for operation
of a successful and fluid enterprise.
- Class Hours:
- 9 Lecture | 27 Laboratory
- Advisory(s):
- CUL-050
- Transfers to:
- CSU
- CUL-050
- Safety and Sanitation
- Credit(s) 1
Safety and Sanitation
CUL 050 covers sanitation and safety principles and practices for food service
professionals. This course will provide ServSafe certification from the National Restaurant
Association, recognized in the state of California.
- Class Hours:
- 18 Lecture
- CUL-051
- Restaurant Math
- Credit(s) 1
Restaurant Math
CUL 002 provides students with a clear understanding of the direct and interacting
effects of food and wine elements. It presents how these characteristics counteract
and complement each other. Students will develop the skills necessary to identify
the key elements in food or wine that directly impact matching of food and wine based
on contrast or similarities. They will then be able to predict excellent food and
wine pairings.
- Class Hours:
- 18 Lecture
- Advisory(s):
- CUL 050
- CUL-052
- Intro to Commercial Baking
- Credit(s) 3
Introduction to Commercial Baking
CUL 052 covers tools, terms and functions in preparation of baked goods: yeast
breads and pastries, cookies, cakes and specialty items. Field trips may be required.
- Class Hours:
- 18 Lecture | 108 Laboratory
- Advisory(s):
- CUL 050
- CUL-053
- Advanced Commercial Baking
- Credit(s) 3
Advanced Commercial Baking
CUL 053 covers formulas used in commercial pastry shops, cake decorations, marzipan,
chocolate work, p�te � choux, and specialty items. Field trips may be required.
- Class Hours:
- 36 Lecture | 54 Laboratory
- Advisory(s):
- CUL 050
- CUL-054
- Hospitality Laws and Regulatio
- Credit(s) 2
Hospitality Laws and Regulations
CUL 054 is the study of legal issues in relation to commercial food service and
lodging with a national, state and local in scope. Using both the case method and
specific statutes, this class introduces student to general concepts including the
types of law, the nature of agreements and the judicial systems , as well as regulatory
agencies and the particular laws they enforce in the hospitality field.
- Class Hours:
- 36 Lecture
- Advisory(s):
- CUL 050
- CUL-055
- Intro to Commercial Food Prep
- Credit(s) 3
Intro to Commercial Food Preparation
CUL 055 is an initial culinary training for chefs. Topics covered include an introduction
to safe, sanitary, and efficient food production procedures, orientation and training
on equipment, hand tools, and foods, as well as application of nutritional concepts.
Food inventory management and traditional and computer-aided recipe writing/costing,
adapting to professional standards regarding uniforms, dependability, teamwork, and
quality performance will be emphasized.
- Class Hours:
- 27 Lecture | 81 Laboratory
- Advisory(s):
- CUL 050
- CUL-056
- Garde Managers
- Credit(s) 1
Garde Managers
CUL 056 involves the study of cold food preparation which include vegetable and
fruit carvings, appetizers hors d'oeuvre, canapes, sauces, salads, force meats, pates,
tray presentations, table setups, room setups and food show competition.
- Class Hours:
- 9 Lecture | 27 Laboratory
- Advisory(s):
- CUL 050
- CUL-057
- Beverage Management
- Credit(s) 3
Beverage Management
CUL 057 studies all aspects of beverage management including federal, state, and
local regulations, mixology, background, and future of the beverage industry. Students
under 21 will do special assignments rather than labs. Field trips may be required.
- Class Hours:
- 36 Lecture | 54 Laboratory
- Advisory(s):
- CUL 050
- CUL-058
- Intro to Dining Rm Ser Mgmt.
- Credit(s) 2
Intro to Dining RoomService & Mgmt.
CUL 058 covers the operation of a restaurant, dining, and related service support
staff. Topics covered include how to hire, train, motivate, schedule, and assign jobs
to a wait staff. Cost controls for labor and supplies will be covered as well as quality
assurance and productivity standards.
- Class Hours:
- 9 Lecture | 81 Laboratory
- Advisory(s):
- CUL 050
- CUL-059
- Intro to Hospitality Careers &
- Credit(s) 3
Intro to Hospitality Careers & Human Rel
CUL 059 is an introduction to the hospitality industry comprising lodging, food
and beverage services, and tourism with a focus on career opportunities. Human relations
management in the hospitality industry, individual goal-setting, and career planning
are emphasized.
- Class Hours:
- 54 Lecture
- Advisory(s):
- CUL 050
- CUL-060
- Nutrition for Chefs
- Credit(s) 1
Nutrition for Chefs
CUL 060 teaches techniques of healthy cooking for the professional chef. Fresh
ingredients, reduced fat and salt, cooking methods and tools, plus shorter cooking
times, are brought together to provide satisfying dining with fewer calories, cholesterol,
and sodium, while retaining nutritional value of the food.
- Class Hours:
- 18 Lecture
- Advisory(s):
- CUL 050
- CUL-061
- Kitchen Management
- Credit(s) 3
Kitchen Management
CUL 061 Kitchen Management students, will develop skills used to manage a commercial
kitchen along with an online aspect that will accredit students in receiving their
CA Food Handlers' Card, Food Managers certification through Prometric and AHLEI Gold
Star as a Certified Guest Service Professional.Students will learn to base production
plans on sales forecasts, staff kitchen accordingly, and establish polices, standards,
and procedures. Students will develop the skills to manage staff issues, facility/equipment
maintenance and kitchen cleanliness, along with the basic concepts from the uniform
system of accounts for restaurants relation to kitchen operations and kitchen layouts.
- Class Hours:
- 54 Lecture
- CUL-064
- Restaurant Desserts
- Credit(s) 3
Restaurant Desserts
CUL 064 teaches the production and presentation of classical and contemporary
restaurant desserts. Students will learn a practical study of the restaurant pastry
chef's special vendors, equipment, supplies, foods, process and techniques used to
produce a wide variety of desserts.
- Class Hours:
- 27 Lecture | 81 Laboratory
- Advisory(s):
- CUL 050
- CUL-065
- Dining Rm. SERVICE & Mgmt II
- Credit(s) 3
Dining Rm. SERVICE & Management II
CUL 065 teaches advanced service techniques, table setting, and dining room etiquette.
Emphasis is n elegance, showmanship, developing the fine points of service, understanding
wine and food compatibilities, building sales, managing the dining room with reservation
systems, proper staffing, and hosting.
- Class Hours:
- 27 Lecture | 81 Laboratory
- Advisory(s):
- CUL 050
- CUL-066
- Mixology
- Credit(s) 1.5
Mixology
CUL 066 teaches students to prepare and serve beverages in an efficient and friendly
manner. Attention will be directed to a thorough knowledge of all beverages and the
ability to make various drinks accurately and quickly. Emphasis will be placed on
the ability to determine the effects of alcoholic beverages on persons and to communicate
with several different types of people.
- Class Hours:
- 18 Lecture | 27 Laboratory
- Advisory(s):
- CUL 050