Course Descriptions



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CULARTS-050 KNIFE SKILLS

1.5 units
| 18 hours lecture | 27 hours lab

Recommended Preparation: HRMGT-225 or CULARTS-055
Introduces basic knife skills, including theory and proper technique, emphasizing correct sanitation practices and good motor skills.

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CULARTS-055 CULINARY SAFETY AND SANITATION
1.0 unit | 18 hours lecture

Introduces principles of food safety and sanitation in a food service operation. Topics include sanitation regulations, personal hygiene, contamination sources, microorganisms, proper food handling techniques and storage, comprehensive cleaning and sanitizing, and workplace safety concepts.

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CULARTS-083 WINE AND FOOD AFFINITIES
1.5 units | 18 hours lecture | 27 hours lab

Prerequisite: HRMGT-225 and students must be 21 years of age to enroll.

Food and wine pairing in professional food service operations. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine will be tasted.

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CULARTS-120 INTRODUCTION TO THE CULINARY ARTS
1.0 unit | CSU 18 hours lecture | 54 hours lab

Introduces the fundamentals of the culinary arts, history, terminology, culinary mathematics, and explores culinary careers.

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CULARTS-121 CULINARY FUNDAMENTALS I
3.0 units | CSU 36 hours lecture

Co-Requisite: CULARTS-050 and CULARTS-055
Recommended Preparation: CULARTS-120

Introduces classical cooking and current theories that provide students with an understanding of food chemistry and cooking techniques. Study of equipment, ingredients and basic professional cooking techniques.

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CULARTS-123 CULINARY FUNDAMENTALS II

4.0 units | CSU 36 hours lecture | 108 hours lab

Prerequisite: CULARTS-050, CULARTS-055 and CULARTS-121
Continues development of skills learned in Culinary Arts 121. Introduces high level culinary techniques and modern cooking styles, emphasizing sauce making, meat, poultry, fish and shellfish cooking techniques. Plate presentation theory and practice explored.


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CULARTS-125 PRINCIPLES OF GARDE MANGER I
3.0 units | CSU 27 hours lecture | 81 hours lab

Prerequisite: CULARTS-050, CULARTS-055 and CULARTS-121
Introduces theory and practical skills needed to produce quality salads, sandwiches, appetizers and cold sauces for a restaurant pantry station. Identification and production of cheese and fruit displays.

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CULARTS-127 PRINCIPLES OF BAKING
3.0 units | CSU 27 hours lecture | 81 hours lab

Co-requisite: CULARTS-055
Introduces the principles of baking, including the basic characteristics and function of the major ingredients and the importance of accurately measuring weight.

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CULARTS-128 PRINCIPLES OF BAKING II
3.0 units | CSU 36 hours lecture | 54 hours lab

Co-requisite: CULARTS-127
Introduces the preparation of refined pastries and desserts. The theory and practical skills required to produce quality pastries for the hotel/restaurant
/catering industries.

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CULARTS-129 CAKE DECORATING ESSENTIALS

3.0 units | CSU 36 hours lecture | 54 hours lab

Prerequisite: CULARTS-055 and CULARTS-127
Presents a variety of preparation techniques that emphasize the fundamentals of the American and European style of cake decoration. Commercial culinary
practices that will be included are: equipment, procedures of cake production, coloring techniquies, design transfer, cake constructin, borders, and icings.

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CULARTS-130 PASTRY ART
1.0 units | CSU 9 hours lecture | 27 hours lab

Prerequisite: CULARTS-128
Co-requisite: CUALRTS-129

Introduces culinary techniques to prepare industry standard individual plated desserts, and their components.  Includes working with pulled sugar, garnishing preparation and preparation of frozen desserts.


 


CULARTS-131 CHOCOLATES
2.0 units | CSU 9 hours lecture | 81 hours lab

Prerequisite: CULARTS-128
Introduces fundamental techniques in chocolate production, including candies, confections and desserts.


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CULARTS-132 CULINARY FUNDAMENTALS III
4.0 units | CSU 36 hours lecture | 108 hours lab
 
Prerequisite: CULARTS-123
Presents advanced theory in culinary techniques and modern cooking styles, including breakfast and brunch cookery, vegetarian dishes, menu design, and plate presentation.
 
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CULARTS-133 INTERNATIONAL CUISINE
2.5 units | CSU 27 hours lecture | 54 hours lab
 
Prerequisite: CULARTS-123
Introduces the skills necessary to prepare international foods including traditional methods of preparation and the cultural influences on each dish; promotes an appreciation of international foods and culture.
 
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CULARTS-134 ICUE CAFE PRODUCTION
4.0 units | CSU 36 hours lecture | 108 hours lab
 
Prerequisite: CULARTS-132
Provides fundamentals of commercial food preparation and restaurant operations. Students rotate through stations of a student-run cafe, developing food preparation skills and hands on experience.
 
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CULARTS 135 CATERING
3.0 units|CSU 27 hours lecture | 81 hours lab
 
Prerequisite: CULARTS-121
Presents practical training for chefs in all aspects of catering, including food service, staff and management.
 
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CULARTS 136 ICUE FRONT OF HOUSE SERVICE
3.0 units |CSU 27 hours lecture | 81 hours lab
 
Prerequisite: CULARTS-121
Presents practical training for chefs in all aspects of service for the front of the house.
 
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CULARTS-150 FOOD SERVICE COSTS AND CONTROLS
2.0 units | CSU 36 hours lecture
 
Recommended Preparation: CULARTS-121
Prepares the student to determine food, beverage, and labor costs and apply to appropriate cost controls.
 

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WINEST-084 WINE SERVICE AND HOSPITALITY
1.5 units | 27 hours lecture

Introduces the basics of wine service for the hospitality industry.

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WINEST-085 WINES OF CALIFORNIA
2.0 units | 36 hours lecture

Prerequisite: Students must be 21 years of age to enroll.
Explores the major wine regions of California including the grape varieties and types of wine production. Includes the wine styles and associated wine laws,
structure and culture of California. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine will be tasted.


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WINEST 086 WINES OF ITALY
1.5 units | 27 hours lecture

Prerequisite: Students must be 21 years of age to enroll.
Introduces the major wine regions of Italy, grape varietals grown, and the wines produced. Includes the process of Italian wine making, the importance of wine in Italian cuisine and culture and the stature Italian wines have achieved worldwide. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine will be tasted.


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WINEST-087 WINES OF FRANCE
1.5 units | 27 hours lecture

Prerequisite: Students must be 21 years of age to enroll.
Explores the major wine regions of France, the grape varieties and types of wine production. Includes the wine styles and associated wine laws, structure and culture of France. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine will be tasted.


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WINEST-088 WINES OF AUSTRALIA AND NEW ZEALAND
1.5 units | 27 hours lecture

Prerequisite: Students must be 21 years of age to enroll.
Explores the major wines of Australia and New Zealand, the grape varieties and types of wine production. Includes the wine styles and associated wine laws,
structure and culture of Australia and New Zealand. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine will be tasted.


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WINEST-089 WINES OF SPAIN
1.5 units | 27 hours lecture

Prerequisite: Students must be 21 years of age to enroll.
Explores the major wine regions, grape varieties, and types of wine production of Spain. Includes the wine styles and associated wine laws, structure and culture of Spain. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine will be tasted.


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WINEST-100 WINE APPRECIATION
3.0 units | CSU 54 hours lecture

Prerequisite: Students must be 21 years of age to enroll.
Explores the grape varietals and types of wine produced in the major wine regions of France, Italy, Germany, Spain, Australia, New Zealand, South America, and North America. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine will be tasted.


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WINEST-102 WORLD VITICULTURE AND WINE STYLES
3.0 units | UC/CSU 54 hours lecture

Prerequisite: WINEST-100 and students must be 21 years of age to enroll.
Surveys the world of viticulture and the wine industry, including the history of viticulture, grapevine anatomy, worldwide grapes, and wine production, the making of wine and sensory evaluations. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine will be tasted.


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WINEST-104 INTRODUCTION TO WINE IN THE RESTAURANT
3.0 units | CSU 54 hours lecture

Prerequisite: WINEST-100
Examines the management of wine purchasing, storage, and selling for the culinary arts or restaurant management professional.