Culinary Arts
School of Business and Technology
Dean: Mink Stavenga, DBA
Department Chair: Elisabeth Shapiro, Esq., J.D., M.A.L.D
Office: 35-119, (619) 482-6582
School/Department Location: www.swccd.edu/cvlocation
General Description
The Culinary Arts program has two components—the Baking and Pastry certificate and the Cooking and Baking certificate/degree programs. These programs prepare students for work in the restaurant and hospitality industry by focusing on the development of kitchen skills and food handling techniques in both the baking and culinary specialty areas. Students will understand how to work with foods and the function of ingredients, baking and cooking methods, food economics, nutrition, and kitchen safety and sanitation. A dual focus in baking and pastry as well as culinary kitchen skills is emphasized. Oral and written communications and computer literacy skills are an integral part of the program, and a work experience internship is required at the advanced certificate and associate degree levels.
Career Options
Students completing these certificate/degree programs can gain employment at the entry level or higher depending on their previous experience. Employment exists in bakeries, large grocery chains, cafes, restaurants, hotels, resorts, childcare facilities, cafeterias, hospitals, food preparation centers, casinos, and catering facilities. Career options in the field of baking and pastry: baker, baker assistant, bakery production finisher/supervisor, pastry chef, pastry decorator, caterer, and bakery entrepreneur. Career options in the field of Culinary: entry-level prep cook, head cook, assistant chef, chef, food service supervisor, catering manager, and restaurant entrepreneur.
| Degree/Certificate Options | Major Code |
|---|---|
| Associate in Science Degree | |
| Culinary Arts | A1825 |
| Certificate of Achievement | |
| Professional Cooking | A1824 |
| Professional Baking and Pastry | 01820 |
| Certificate of Proficiency | |
| Culinary Arts: Cooking Essentials | A1826 |
Consult with a counselor to develop a Student Education Plan (SEP), which lists the courses necessary to achieve your academic goal.
CA 170
PROFESSIONAL COOKING---BASIC SKILLS
3 UNITS
Pass/No Pass or Grade is Allowed
Fee: $40
Prerequisite: CA 181 or equivalent.
Lecture 2 hours, laboratory 3 hours
Offered: ALL
Introduces students to the principles and application of basic culinary arts. Emphasizes basic knife skills, product identification, proper equipment usage, and time management skills. [D; CSU]
CA 171
SOUPS, STOCKS, AND SAUCES
3 UNITS
Pass/No Pass or Grade is Allowed
Fee: $40
Prerequisite: CA 170 or equivalent.
Lecture 2 hours, laboratory 3 hours
Offered: ALL
Prepares a variety of stocks, sauces, and soups. Emphasizes proper cooking techniques and palate development. [D; CSU]
CA 172
PROFESSIONAL COOKING---ADVANCED SKILLS
3 UNITS
Pass/No Pass or Grade is Allowed
Fee: $40
Prerequisite: CA 170 or equivalent.
Lecture 2 hours, laboratory 3 hours
Offered: ALL
Provides training in proper knife skills and butchery techniques. Explores cooking methods applied to the preparation of proteins. Introduces Garde manger and the art of food presentation techniques. [D; CSU]
CA 173
PROFESSIONAL COOKING---CULTURAL FOODS
3 UNITS
Pass/No Pass or Grade is Allowed
Fee: $40
Prerequisite: CA 170 or equivalent.
Lecture 2 hours, laboratory 3 hours
Offered: ALL
Explores various cultural cuisines, including discussion of the history, geography, and social customs related to each cuisine. Provides instruction and applies the principles of international food preparations. Emphasizes use of proper techniques and equipment. [D; CSU]
CA 181
FOOD SERVICE SAFETY, SANITATION, AND NUTRITION
1 UNIT
Pass/No Pass or Grade is Allowed
Lecture 1 hour, laboratory 1 hour
Offered: ALL
Introduces students to principles of food microbiology, food-borne diseases, as well as regulatory standards and measures required for the prevention of food-borne diseases. Meets current food protection standards for regulatory agents. Prepares students to test for the San Diego County food handlers' certification. [D; CSU]
CA 182
INTRODUCTION TO BAKING SKILLS AND CULINARY ARTS
3 UNITS
Pass/No Pass or Grade is Allowed
Fee: $40
Prerequisite: CA 181 or equivalent.
Lecture 2 hours, laboratory 3 hours
Offered: ALL
Introduces students to basic baking techniques and to the primary ingredients utilized in the baking industry. Emphasizes weights, measures, and preparation of basic sweet dough, rolls, pie dough, fillings, cakes, and cookies. [D; CSU]
CA 183
FOOD PURCHASE AND CONTROL
2 UNITS
Pass/No Pass or Grade is Allowed
Recommended Preparation: BUS 183 or equivalent.
Lecture 2 hours
Offered: ALL
Familiarizes students with basic aspects of purchase and cost control within the food service industry. Reviews basic mathematics utilized in food purchase calculations, discounts, markups, and skills required in forecasting operational needs, menu pricing, and cost control. Emphasizes essential skills required by employers within the industry. [D; CSU]
CA 184
PROFESSIONAL BAKING AND PASTRY PRODUCTION BASICS
3 UNITS
Pass/No Pass or Grade is Allowed
Fee: $40
Prerequisite: CA 182 or equivalent.
Lecture 2 hours, laboratory 3 hours
Offered: ALL
Trains students to prepare ingredients for doughs, pastries, fillings, and toppings using proper weights and measures. Emphasizes proper utilization of baking equipment and evaluation of finished baked products. Reviews regulations that affect the baking industry. [D; CSU]
CA 185
PROFESSIONAL PASTRY DESIGN AND DECORATING
3 UNITS
Pass/No Pass or Grade is Allowed
Fee: $40
Prerequisite: CA 182 or equivalent.
Lecture 2 hours, laboratory 3 hours
Offered: ALL
Trains students in the application of professional-level pastry design and decoration techniques. Emphasizes the design, decoration, and presentation of traditional pastries and wedding cakes. Students learn to prepare sugar- and chocolate-based icings and fillings. [D; CSU]
CA 186
PROFESSIONAL BAKING AND PASTRY PRODUCTION---BREADS
3 UNITS
Pass/No Pass or Grade is Allowed
Fee: $40
Prerequisite: CA 182 or equivalent.
Lecture 2 hours, laboratory 3 hours
Offered: ALL
Covers advanced techniques utilized in the production, storage, evaluation, and presentation of uniform baked products. Emphasizes American and ethnic breads, rolls, pastries and fillings, and trains students in bakery layout and assembly techniques designed to maximize efficiency in the production of baked products. [D; CSU]
CA 290
COOPERATIVE WORK EXPERIENCE IN CULINARY ARTS I
2-4 UNITS
Grade Only
Recommended Concurrent Enrollment: Enrollment in one other class directly related to Culinary Arts major in order to apply learned theory in a practical hands-on setting through an internship class.
Limitation on Enrollment: Declared Culinary Arts major.
Lecture 1 hour, laboratory 15 hours
Offered: ALL
Applies principles and skills acquired in business occupational majors to on-the-job assignments. In addition to the one unit weekly class activities, one unit of credit is granted for each 60 hours of volunteer or 75 hours of paid work activity. The job supervisor and the instructor will evaluate each student's job performance. [D; CSU]
CA 291
COOPERATIVE WORK EXPERIENCE IN CULINARY ARTS II
2-4 UNITS
Grade Only
Recommended Concurrent Enrollment: Enrollment in one other class directly related to Culinary Arts major in order to apply learned theory in a practical hands-on setting through an internship class.
Prerequisite: CA 290 or equivalent.
Limitation on Enrollment: Declared Culinary Arts major.
Lecture 1 hour, laboratory 15 hours
Offered: ALL
Applies principles and skills acquired in business occupational majors to on-the-job assignments. In addition to the one unit weekly class activities, one unit of credit is granted for each 60 hours of volunteer or 75 hours of paid work activity. The job supervisor and the instructor will evaluate each student's job performance. [D; CSU]
CA 292
COOPERATIVE WORK EXPERIENCE IN CULINARY ARTS III
2-4 UNITS
Grade Only
Recommended Concurrent Enrollment: Enrollment in one other class directly related to Culinary Arts major in order to apply learned theory in a practical hands-on setting through an internship class.
Prerequisite: CA 291 or equivalent.
Limitation on Enrollment: Declared Culinary Arts major.
Lecture 1 hour, laboratory 15 hours
Offered: ALL
Applies principles and skills acquired in business occupational majors to on-the-job assignments. In addition to the one unit weekly class activities, one unit of credit is granted for each 60 hours of volunteer or 75 hours of paid work activity. The job supervisor and the instructor will evaluate each student's job performance. [D; CSU]
CA 293
COOPERATIVE WORK EXPERIENCE IN CULINARY ARTS IV
2-4 UNITS
Grade Only
Recommended Concurrent Enrollment: Enrollment in one other class directly related to Culinary Arts major in order to apply learned theory in a practical hands-on setting through an internship class.
Prerequisite: CA 292 or equivalent.
Limitation on Enrollment: Declared Culinary Arts major.
Lecture 1 hour, laboratory 1500 hours
Offered: ALL
Applies principles and skills acquired in business occupational majors to on-the-job assignments. In addition to weekly class activities, one unit of credit is granted for each 60 hours of volunteer or 75 hours of paid work activity. The job supervisor and the instructor will evaluate each student's job performance. [D; CSU]