Culinary Arts

Courses

 

CUL 2—Introductory Purchasing for Foodservice and Hospitality  (1 unit)                CSU
Supervisory control procedures, food and labor costs, receiving, inventory, storeroom, employee use, and maintenance of accurate records for food service and hospitality professionals.  Not open for credit to student with credit in FSM 2.  (L)

CUL 3AR—Basic Food Preparation  (3 units)               CSU
Basic modern restaurant cooking techniques such as sauce making, meat cutting, lunch and dinner entree preparation. Use and operation of food service machines and equipment. Not open for credit to student with credit in FSM 103AR. (Repeatable: May be taken three times only.)  (L)

CUL 3BR—Professional Baking   (3 units)                    CSU
Modern baking, French pastry and dessert techniques in which preparation takes place in the student operated restaurant kitchen. Not open to student with credit in FSM 103BR. (Repeatable: May be taken two times only.)  (L)

CUL 54—Sanitation, Safety, and Storage  (.5 unit)
Preparation for the ServSafe Certification course and examination.  The ServSafe program trains both managers and employees to guard against food borne illnesses.  Meets the State of California (Campbell Bill) requirement for Certified Food Handler.  Not open for credit to student with credit in FSM 54.  (L)

CUL 59R—Restaurant Operations  (4 units)
Set-up and operations of the campus restaurant, including planning, preparing, cooking, and serving food in the student-operated restaurant. (Repeatable: May be taken four times only.)  (L)

CUL 60R—Advanced Foods and Catering  (2 units)
Plan, prepare, and serve several large and small catered events during the semester. (Repeatable: May be taken two times only.)  (L)

CUL 64—Beverage Control and Operations  (2 units)
Regulations, licensing procedures, purchasing, inventory, and cost control; emphasis on bar set-up, service methods, and beverage merchandising.  Not open for credit to student with credit in FSM 57.  (L)

CUL 65R—Food Service Operation and Management                                    (2 units)
Nature and importance of food service management, including planning, organizing, controlling, and developing a realistic and dynamic personnel program.  (Repeatable:  May be taken two times only.)  (L)

CUL 210AR—Basic Food Preparation – Salads, Appetizers, and Sandwiches  (1 unit)
Introduction to basic food preparation, including the use of tools and equipment, as well as learning basic safety procedures. (Repeatable: May be taken three times only.)  (L)

CUL 210BR—Basic Food Preparation – Breakfast, Lunch, and Baked Goods  (1 unit)
Focus on basic preparation of breakfast, lunch, and baked goods, including planning and preparing these meals along with an introduction to planning and preparing meals for special events. (Repeatable: May be taken three times only.)  (L)

CUL 210CR—Basic Food Preparation – Dinners, Cake Baking and Decorating, and Menu Planning 
                         
                                                              (1 unit)
Hands-on preparation of multiple-course dinner; cake baking and decoration; meal planning and learning to use a food budget in everyday life. (Repeatable: May be taken three times only.)  (L)