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]