Culinary Arts

An overview of the hospitality industry with an emphasis on career perspectives and wages. Topics include the restaurant business, operations and industry organization; issues in food service management; and lodging operations, the hotel business, and the role of service in all sectors.

An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.

A study of food service operations, procedures, and problems encountered in the development of personnel programs and desirable labor management relationships. Topics include selection, placement, orientation, training, counseling, rating, and promotion of employees.

To satisfy both area 4B: Comm and Analytical Thinking and the math competency, take one of the following courses:

• MATH 321 First Year Geometry
• MATH 100 Nature of Modern Mathematics
• MATH 105 Mathematics for Teachers
• MATH 123 Elementary Statistics
• MATH 135 Calculus with Applications
• MATH 181 Calculus

or choose a course from this list.

Select one course from this list.

Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.

A study of quantity food preparation with emphasis on food, beverage and labor cost control management in purchasing, receiving, storing, issuing, and producing food products. Principles and procedures for the management of institutional, restaurant, and catering food service settings are examined.

Select a minimum of 9 additional units from the following courses in addition to the core requirements. Recommended: BUS 101

Choose one course each semester it is identified on the suggested course sequence.

A writing course designed primarily to meet the needs of students pursuing career and technical programs. Meets the written composition graduation requirement for an AHC associate's degree. Students who plan to transfer to a four-year institution will need to take ENGL 101 instead of this course to meet the university's first-year composition requirement. Readings will be drawn from the disciplines involved so that students master comprehension and critical reading skills in real-world texts. Writing assignments and projects will similarly be based upon the types of critical thinking and analytical writing required in the students' fields of study. Research methods and skills will be emphasized. 

Designed to help students enhance their analytical reading and writing skills using a wide variety of texts. Emphasizes college-level expository essay construction, communication, and research methods leading to the preparation and writing of a research paper. 

The study of equipment, skills and procedures used in commercial bakeries. Includes practical application in the production of a wide variety of quick and yeast breads and cookies.

Select a minimum of 9 additional units from the following courses in addition to the core requirements. 

Choose one course each semester it is identified on the suggested course sequence.

Select one course from this list.

Choose one of the following courses:

• EMS 102, First Aid and Safety
• FSN 109, Basic Nutrition for Health
• HED 100, Health and Wellness
• HUSV 126, Meditation, Mindfulness, and Stress Reduction

Select one course from this list.

Select a minimum of 9 additional units from the following courses in addition to the core requirements. Recommended: CA 122, 123, or 129

Choose one course each semester it is identified on the suggested course sequence.

If you take any of the following courses, you will also satisfy the Multicultural/Gender Studies requirement:

ANTH 102, 103, 105; BUS 141; ECON 141; ENGL 105; GBST 141; GEOG 102, 103; LGBT 101, 102; POLS 104, 105; SOC 101, 102, 120, 122; SPCH 110

Or select one course from this list.

Choose one of the following courses:

• ES 1231, African American History
• HIST 107, U S History to 1877
• HIST 108, US History from 1877 to the Present
• HIST 118, U S History to 1877
• HIST 119, History of California
• POLS 101, Introduction to Political Science
• POLS 103, American Government

If you take any of the following courses, you will also satisfy the Multicultural/Gender Studies requirement:

ART 101, 105, 109, 170; DANC 101p; DRMA 103; ENGL 130, 131, 139, 140, 148; ECS 116; FASH 104; FILM 101, 102, 103, 108, 109; HIST 101, 102, 103, 120; HUM 101, 102, 103; MUS 104, 106; PHIL 121; SPAN 102, 103, 104, 105, 112

Select one course from this list.

The study of equipment, skills and procedures used in commercial bakeries. Includes practical application in the production of a wide variety of quick and yeast breads and cookies.

An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.

Instruction in cake decorating techniques including assembling and icing cakes and pastry bag work for borders, lace, string work, writing, and flowers. Cake design, colors, construction, evaluation, and decorations of marzipan, pastillage, and nougatine will be covered. 

Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.

Designed to increase the student's proficiency in baking and pastry techniques with a focus on artistry and practical skills. Explores classical and modern applications of pastries, meringues, tarts, syrups, creams, sauces, pies, fillings, fruit desserts, and plating.

A study of cake making including mixing, baking, assembling, filling and frosting with American layer, European style, and wedding cake assembly. Client relations and business practices for wedding cake sales is covered.

A study of managing bar and beverage service for profit. Types of beverages (including mixology), equipment, sanitary operations, staffing, promotions, purchasing, storage, inventory, and pricing strategies are discussed.

An overview of the hospitality industry with an emphasis on career perspectives and wages. Topics include the restaurant business, operations and industry organization; issues in food service management; and lodging operations, the hotel business, and the role of service in all sectors.

Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.

An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.

Prepares students for self-employment or working within the hotel/restaurant industry. Includes the research, design, planning, coordination, and evaluation of events. Major emphasis is on managing catered events including menu development, organization, cost accounting, service, rentals, scheduling, staffing, contracts, legal requirements, marketing, and client relations.

Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.

An overview of the hospitality industry with an emphasis on career perspectives and wages. Topics include the restaurant business, operations and industry organization; issues in food service management; and lodging operations, the hotel business, and the role of service in all sectors.

Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.

A study of quantity food preparation with emphasis on food, beverage and labor cost control management in purchasing, receiving, storing, issuing, and producing food products. Principles and procedures for the management of institutional, restaurant, and catering food service settings are examined.

Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.

An overview of the hospitality industry with an emphasis on career perspectives and wages. Topics include the restaurant business, operations and industry organization; issues in food service management; and lodging operations, the hotel business, and the role of service in all sectors.

Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.

Provides knowledge and experience in food preparation terminology, equipment, and techniques. Emphasis is on scientific principles, ingredient functions and interactions, production and sensory evaluation standards, food safety and sanitation, nutrient values, food aesthetics, and presentation of vegetables, starches and grains, salads and dressing, sandwiches, hor d'oeuvres, Garde Manger, breakfast foods, bakeshop, and international cuisine. This course is not open to students who are enrolled in or have received credit for FCS 123.

An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.

Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.

A study of managing bar and beverage service for profit. Types of beverages (including mixology), equipment, sanitary operations, staffing, promotions, purchasing, storage, inventory, and pricing strategies are discussed.

Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.

The study of equipment, skills and procedures used in commercial bakeries. Includes practical application in the production of a wide variety of quick and yeast breads and cookies.

A study of food service operations, procedures, and problems encountered in the development of personnel programs and desirable labor management relationships. Topics include selection, placement, orientation, training, counseling, rating, and promotion of employees.

Orientation to careers in dietetics, nutrition science, food science, culinary arts and management, hospitality, food service management, and Culinology®. Career portfolios, professional organizations and publications will be covered. Educational plans will be developed in conjunction with counseling personnel.

Provides individuals with skills for understanding and using internal and external resources to function effectively in our present and future society. Major topics include: effects of cultural forces and future trends on values, standards, and goals; skills for decision making, time, energy, stress, and conflict management; and techniques for improving self-understanding and interpersonal relationships in a culturally diverse society. Students who have received credit for more than three life management modules may not enroll in this course.

Provides knowledge and experience in food preparation terminology, equipment, and techniques. Emphasis is on scientific principles, ingredient functions and interactions, production and sensory evaluation standards, food safety and sanitation, nutrient values, food aesthetics, and presentation of vegetables, starches and grains, salads and dressing, sandwiches, hor d'oeuvres, Garde Manger, breakfast foods, bakeshop, and international cuisine. This course is not open to students who are enrolled in or have received credit for FCS 123.

An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.

A study of quantity food preparation with emphasis on food, beverage and labor cost control management in purchasing, receiving, storing, issuing, and producing food products. Principles and procedures for the management of institutional, restaurant, and catering food service settings are examined.

Prepares students for self-employment or working within the hotel/restaurant industry. Includes the research, design, planning, coordination, and evaluation of events. Major emphasis is on managing catered events including menu development, organization, cost accounting, service, rentals, scheduling, staffing, contracts, legal requirements, marketing, and client relations.

An overview of basic nutrition which emphasizes the application of nutrition science to consumer choices for improved health, fitness, and disease prevention. Individuals will assess their own diet quality and will learn to select diets appropriate to their individual lifestyles, inherited health risks, tastes, and needs at all stages of the life cycle. The course examines current controversies and claims to distinguish fact from fallacy and assists in adapting research on diet and health to individual needs. The course is not open to students who are enrolled in or have received credit for FCS 109.

This course covers the science of foods and the nutrients they contain, and of their actions within the body. Emphasis is placed on individual dietary needs, current nutrition and health issues, and application of evidence-based nutrition information. Students utilize computer software to analyze personal diet records and plan healthful meals.

Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.