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Course Offerings
Culinary Arts -
CULN
CULN-105 Introduction to the
Kitchen
.5 unit SC
• 27 hours laboratory per term
This course prepares students to begin the culinary arts program. It is for
students who do not have familiarity with kitchen knife handling and working in
the kitchen. This course provides an introduction to basic skills and safety
practices. CSU
CULN-110 Orientation to
Hospitality
3 units SC
• 54 hours lecture per term
• Formerly HRMGT 100
This course provides an introduction to career opportunities in food service,
explores trade publications and professional organizations, and presents the
basic organization and function of departments within hospitality and food
service establishments. CSU
CULN-115 Culinary Math
1.5 units SC
• 27 hours lecture per term
This course focuses on the application of math competencies to specific business
situations in the food service industry. CSU
CULN-120 Fundamentals of Cuisine
5 units SC
• 270 hours laboratory per term
• Prerequisite: CULN 105 or equivalent
• Co-requisite: CULN 153 or equivalent
• Recommended: eligibility for ENGL 122 or equivalent
• Formerly HRMCU 120
This course builds on basic student skills in knife, tool and culinary equipment
handling, introduces basis food preparation, and provides a working knowledge
of laws and regulations relating to safety and sanitation in the kitchen. The
emphasis is on quantity for service. CSU
CULN-127 Garde Manger
2 units SC
• 18 hours lecture/54 hours laboratory per term
• Prerequisite: CULN 120 or equivalent
• Formerly HRMCU 127
A study of the artistic side of cold food preparation from basic garnishes to
advanced forcemeat preparations such as gallantines, pates and mousses.
Emphasis on decorated platters, buffets, and food show competitions. CSU
CULN-150 Topics in Culinary Arts
.3-4 units SC
• May be repeated three times
• Variable hours
A supplemental course in culinary arts to provide a study of current concepts
and problems in culinary arts and related subdivisions. Specific topics will be
announced in the schedule of courses. CSU
CULN-153 Safety and Sanitation
2 units SC
• 36 hours lecture per term
• Recommended: eligibility for ENGL 122 or equivalent
• Formerly HRMGT 153
A course to develop a working knowledge of the basic principles of safety and
sanitation and their application in food service operations. Effective hygiene
habits and food handling practices are reinforced, for protection of consumers.
This course must be taken before or concurrently with the first culinary
laboratory course. CSU
CULN-155 Topics in Culinary
Management
.3-4 units SC
• May be repeated three times
• Variable hours
A supplemental course in culinary management to provide a student of current
concepts and problems in culinary management and related subdivisions. Specific
topics will be announced in the schedule of courses. CSU
CULN-160 Fundamentals of Wine and
Spirits
3 units SC
• 54 hours lecture per term
• Recommended: eligibility for ENGL 122 or equivalent
• Formerly HRMGT 260
This course provides an extensive examination of beverage service operations and
control, basic production and types of wines and spirits, merchandising, and
regulations concerning service of alcoholic beverages. CSU
CULN-165 Dining Room Operations
2 units SC
• 36 hours lecture per term
• Co-requisite: CULN 166 or equivalent
Principles and techniques of dining room service and management, including
various table settings and methods of service. CSU
CULN-166 Dining Room Operations
Laboratory
2 units SC
• May be repeated three times
• 108 hours laboratory per term
• Co-requisite: CULN 153 or equivalent and CULN 165 or equivalent
• Formerly HRMGT 150 (laboratory component)
This course provides practical experience in the fundamentals of dining room
service, including rules and methods of service, handling various forms of food
service, and conducting basic dining room management and planning. CSU
CULN-180 Fundamentals of Baking
3.5 units SC
• 18 hours lecture/135 hours laboratory per term
• Co-requisite: CULN 153 or equivalent
• Recommended: ENGL 122 or equivalent
• Formerly HRMCU 180A and 180B
An applied and theoretical study of basic principles of commercial baking as
practiced in hotels, restaurants and retail bakeries. Students apply
fundamentals of baking science to the preparation of a variety of products,
learning to use and care for equipment normally found in the bakeshop or baking
areas. CSU
CULN-185 Nutritional Guidelines in
Food Preparation
2 units SC
• 36 hours lecture per term
• Recommended: eligibility for ENGL 122 or equivalent
• Formerly HRMCU 185
Introduction to food composition, dietary guidelines, recipe modification, food
cooking and storage techniques for nutrient retention, and contemporary
nutritional issues. CSU
CULN-190 Purchasing Systems and
Operations
2 units SC
• 36 hours lecture per term
• Co-requisite: CULN 191 or equivalent
• Recommended: eligibility for ENGL 122 or equivalent; MATH 110 or equivalent
An application of principles in inventory control management, storage, and
receiving. Fundamentals of purchasing based on analysis of quality, yield, cost
of food and merchandise used in food service, control of purchases, receiving,
storing, and issuing procedures using current computer application. CSU
CULN-191 Purchasing Systems and
Operations Laboratory
2 units SC
• May be repeated three times
• 108 hours laboratory per term
• Co-requisite: CULN 153 or equivalent and CULN 190 or equivalent
• Formerly HRMGT 181 (laboratory component)
This course is a laboratory application of inventory control, food storage, and
receiving. Purchasing food merchandise based on analysis of quality, yield, cost
of food, purchase control and issuing procedures using current computer
applications. CSU
CULN-195 Supervisory Management in
Food Services
3 units SC
• 54 hours lecture per term
• Recommended: eligibility for ENGL 122 or equivalent
This course focuses on application of supervisory management principles to
specific business situations in food services. CSU
CULN-201 Principles of Food,
Beverage, and Labor Cost Control
3 units SC
• 54 hours lecture per term
This course prepares students to apply cost control measures in restaurant and
beverage management. Key principles and concepts are presented, and cost
controls are demonstrated for each phase of beverage and food service
operations. CSU
CULN-211 Patisserie Essentials
1 unit SC
• May be repeated once
• 9 hours lecture/27 hours laboratory per term
• Formerly HRMCU 211
The study and preparation of refined pastries and desserts; petit fours, tarts,
bavarians, charlottes, mousses, soufflés, ice creams, sorbets, custards,
puddings, and cakes. CSU
CULN-214 Cake and Pastry
Decorating Essentials
1 unit SC
• May be repeated once
• 9 hours lecture/27 hours laboratory per term
• Formerly HRMCU 214
A course of practical instruction and skill development in decorating birthday,
wedding, and special occasion cakes and pastries. CSU
CULN-215 Decorative Confectionary
Showpieces
1 unit SC
• 18 hours lecture per term
• Recommended: CULN 180 or equivalent
• Formerly HRMCU 215
A course in the methodology of sugar work and advanced confectionary arts. CSU
CULN-216 Food and Wine Pairing
1.5 units SC
• 27 hours lecture per term
This course prepares students planning careers in restaurant management to
present wines that complement menu offerings. CSU
CULN-220 Advanced Cuisine
5 units SC
• 270 hours laboratory per term
• Prerequisite: CULN 120 or equivalent
• Recommended: eligibility for ENGL 122 or equivalent
• Formerly HRMCU 220
This course builds upon student skills honed in the fundamentals of cuisine
course, emphasizing preparation of individual plates. Seasonal cooking and
market variations, healthy cooking, curing meats, preparing flavored oils and
dressing, and composition of effective menu items are integrated into the food
preparation activities. CSU
CULN-224 Catering Business and
Operations
2 units SC
• 36 hours lecture per term
• Formerly HRMGT 154
An introduction to operating a catering business including effective client
relations, event planning, pricing and cost controls, legal issues, equipment
requirements and menu planning for a variety of events such as banquets, ethnic
and a la carte affairs.
CULN-225 Laboratory Topics in
Catering and Special Events
.3-4 units CR/NC
• May be repeated three times
• Variable hours
• Co-requisite: CULN 153 or equivalent
• Recommended: CULN 120 or equivalent; eligibility for ENGL 122 or equivalent
• Formerly HRMCU 256, 257, 259 and HRMGT 258
A catering applications course integrating catering fundamentals with specific
events and themes. Events will vary by course section. Students will apply their
food preparation and service skills to different needs of catering clients. CSU
CULN-226 California Cuisine
2 units SC
• May be repeated once
• 27 hours lecture/27 hours laboratory per term
• Recommended: eligibility for ENGL 122 or equivalent
• Note: students who have substantial experience in the kitchen or who have
completed most of their work in the culinary program will be comfortable with
the instructional level.
• Formerly HRMCU 226
This course is an introduction and demonstration of professional culinary
preparations and presentations of California cuisine. Emphasis will be on
cooking methods and ingredients that are freshly abundant in our state.
Discussion will also stress the importance of California cuisine in today’s
market and health conscious society. CSU
228 International Cuisine
2 units SC
• May be repeated once
• 27 hours lecture/27 hours laboratory per term
• Recommended: eligibility for ENGL 122 or equivalent
• Formerly HRMCU 228
Introduction and presentation of cuisines from around the world in the context
of cultural, social and historical perspectives. Emphasis will be on cultural
contrast that reflects the ethnic culinology of at least three non-European
countries (e.g. Egypt, China, and India). This course will develop an
understanding of ethnic cuisine in today’s multi-cultural society and its
significance and influence on (North) American culture. CSU
CULN-280 Advanced Pastry and
Baking
5 units SC
• May be repeated once
• 27 hours lecture/189 hours laboratory per term
• Prerequisite: CULN 180 or equivalent
Advanced theory and technique in pastry and baking, including fruit desserts,
spoon desserts, tarts, pies, plated desserts, frozen desserts, modernist
desserts, decorated cakes, and light and low-calorie desserts. CSU
CULN-298 Independent Study
.5-3 units SC
• May be repeated three times
• Variable hours
• Prerequisite: submission of acceptable educational contract to department and
instruction office; topics must extend study beyond courses offered
• Formerly HRMCU 298
An opportunity for selected students to pursue special interests under
direction of the faculty. CSU
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