Hotel and Restaurant Management Department - CULN fall class schedule
Schedule of courses - fall 2013 |
Click the underlined course numbers for important additional information and complete course description.
Please Note: To get a listing of Open and Closed courses please refer to: WebAdvisor.
| Course | Section # | Title | |||||
| Day | Hour | Room | Instructor | Start/Stop Dates | |||
| CULN-105 | 3775 | Introduction to the Kitchen - (SC) - .5 Unit | |||||
| MTWTH | 12:00-3:15pm | HRM-201 | Bernhardt, P | 8/19 - 8/29 | |||
| CULN-110 | 8085 | Orientation to Hospitality - (SC) - 3 Units | |||||
| W | 4:00-6:50pm | H-119 | Eustes, R | Full Term | |||
| CULN-115 | 2261 | Culinary Mathematics - (LR) - 1.5 Units | |||||
| MTWTH | 8:00-11:15am | HRM-NORSEMAN | Eustes, R | 8/19 - 8/29 | |||
| CULN-120 | 3778 | Fundamentals of Cuisine - (SC) - 5 Units | |||||
| MTWTH | 7:30-10:00am 10:30-1:35pm | HRM-KITCHEN | McGlynn, B | 9/03 - 11/21 | |||
| CULN-150C | 8081 | Candies, Chocolates and Truffles - (SC) - 1 Unit | |||||
| M | 4:00-7:20pm | HRM-201 | Kodama, M | 9/09 - 10/07 | |||
| CULN-150L | 3760 | Purchasing Operations - Ordering Laboratory - (SC) - .5 Unit | |||||
| Eustes, R | 9/03 - 11/21 | ||||||
| Students must also enroll in CULN 192 Section 1338 and students must complete 18 hours of ordering laboratory for .5 unit of credit | |||||||
| CULN-150S | 8561 | Sustainable Hospitality - Energy, Water and Waste - (SC) - 1 Unit | |||||
| TH | 4:00-7:20pm | HRM-201 | Staff, D | 9/05 - 10/03 | |||
| CULN-150UF | 3767 | Sustainable Hospitality - Urban Farming - (SC) - .3 Unit | |||||
| F | 9:00-12:05pm | RGRRNCH | Staff, D | 9/13 - 10/18 | |||
| Note: Class meets off campus at Rodgers Ranch, 315 Cortsen Rd in Pleasant Hill | |||||||
| CULN-150Z | 8581 | Plated Desserts - (SC) - 1 Unit | |||||
| M | 4:00-7:05pm | HRM-201 | Kodama, M | 10/14 - 11/18 | |||
| CULN-153 | 3770 | Safety and Sanitation - (SC) - 2 Units | |||||
| MTWTH | 7:30-11:45am | HRM-201 | McGlynn, B | 8/19 - 8/29 | |||
| CULN-153 | 8775 | Safety and Sanitation - (SC) - 2 Units | |||||
| TH | 5:30-7:20pm | BFL-102 | Browder, R | Full Term | |||
| CULN-154 | 8128 | Menu Development and Planning - (SC) - 2 Units | |||||
| W | 4:00-6:50pm | H-106 | Bernhardt, P | 9/04 - 11/20 | |||
| CULN-160 | 8784 | Fundamentals of Beverage, Wine and Spirits - (SC) - 3 Units | |||||
| T | 4:00-6:50pm | H-105 | Beatty, D | Full Term | |||
| CULN-167 | 1332 | Restaurant Operations in the Dining Room - (SC) - 3 Units | |||||
| TWTH | 10:00-2:15pm | HRM-NORSEMAN | Eustes, R | 9/03 - 11/21 | |||
| CULN-175 | 8130 | Meat, Poultry and Fish Fabrication - (SC) - 2 Units | |||||
| T | 4:00-6:50pm | HRM-KITCHEN | McGlynn, B | 9/03 - 11/19 | |||
| CULN-180 | 3781 | Fundamentals of Baking - (SC) - 3.5 Units | |||||
| MTWTH | 7:00-7:45am 7:45-1:25pm | BFL-103 HRM-BAKERY | Draa, C | 9/03 - 10/10 | |||
| CULN-185 | 8072 | Nutritional Guidelines in Food Preparation - (SC) - 2 Units | |||||
| M | 3:00-5:15pm | MA-104 | Brown, K | 8/19 - 11/25 | |||
| CULN-192 | 1338 | Purchasing Operations and Systems Laboratory - (SC) - 2.5 Units | |||||
| MTWTH | 6:45-9:50am | HRM-STORE RM | Eustes, R | 9/03 - 11/21 | |||
| Note: Students must also enroll in CULN 150L section 3760 | |||||||
| CULN-195 | 8207 | Supervisory Management in Food Service - (SC) - 3 Units | |||||
| TH | 4:00-6:50pm | BFL-105 | Eustes, R | Full Term | |||
| CULN-201 | 8181 | Principles of Food, Beverage, and Cost Controls - (SC) - 3 Units | |||||
| M | 4:00-6:50pm | BFL-108 | Eustes, R | Full Term | |||
| CULN-214 | 8155 | Seasonal Fall Desserts - (SC) - 1 Unit | |||||
| W | 4:00-7:20pm | HRM-201 | Moon, J | 10/23 - 11/20 | |||
| CULN-216 | 8099 | Food and Wine Pairing - (SC) - 1.5 Units | |||||
| TH | 4:00-6:05pm | HRM-NORSEMAN | Bernhardt, P | 9/05 - 11/21 | |||
| CULN-220 | 1160 | Advanced Cuisine - (SC) - 5 Units | |||||
| MTWTH | 9:00-2:30pm | HRM-LAB | Bernhardt, P | 9/03 - 11/21 | |||
| CULN-224 | 8646 | Catering Business and Operations - (SC) - 2 Units | |||||
| M | 4:00-6:50pm | HRM-NORSEMAN | Capozzo, C | 9/09 - 11/25 | |||
| CULN-225BA | 4673 | On-Campus Catering Events Level A - (P/NP) - .5-1 Units | |||||
| HRM-KITCHEN | McGlynn, B | Full Term | |||||
| Level A is for students with no previous experience in a catering lab. This is an open-entry/open-exit course. Students must complete 27 hours of catering for .5 or 54 hours for 1 unit. | |||||||
| CULN-225BB | 4674 | On-Campus Catering Events Level B - (P/NP) - .5-1 Units | |||||
| HRM-KITCHEN | McGlynn, B | Full Term | |||||
| Level B is for students with some experience in a catering lab. This is an open-entry/open-exit course. Students must complete 27 hours of catering for .5 or 54 hours for 1 unit. | |||||||
| CULN-225BC | 4676 | On-Campus Catering Events Level C - (P/NP) - .5-1 Units | |||||
| HRM-KITCHEN | McGlynn, B | Full Term | |||||
| Level C is for students with experience in a catering lab and ready to take on leadership roles. This is an open-entry/ open-exit course. Students must complete 27 hours of catering for .5 or 54 hours for 1 unit. | |||||||
| CULN-225JA | 4695 | Competition Catering - Level 1 - (P/NP) - .5 Unit | |||||
| HRM-KITCHEN | Bernhardt, P | 11/25 - 11/27 | |||||
| Hours by arr | |||||||
| CULN-225JB | 4696 | Competition Catering - Level 2 - (P/NP) - .5 Unit | |||||
| HRM-KITCHEN | Bernhardt, P | 11/25 - 11/27 | |||||
| Hours by arr | |||||||
| CULN-280 | 3784 | Advanced Pastry and Baking - (SC) - 5 Units | |||||
| MTWTH | 7:00-7:50am 7:50-12:50pm | BFL-103 HRM-BAKERY | Draa, C | 10/14 - 12/12 | |||
