- CLN ART 113 Culinary Skills I
3 units (CSU) 36 hour lecture, 72 hour lab
This course covers career opportunities in the culinary fields, world cultures and food trends, kitchen organization, sanitation and safety, nutrition, basic knife techniques, basic culinary terminology, ingredient function, product identification, and the theory of food preparation and production.
2 units (CSU) 108 hour lab
This course presents an in depth study of history and purposes of herbs and spices in the context of world flavor profile. Emphasis is on developing a sense of taste for herbs, spices, blends and condiments, and, determining when and how much to use.
- CLN ART 115 Food Fabrication
2 units (CSU) 18 hour lecture, 54 hour lab
In this course students will learn to fabricate meats, game, fish, shellfish, and poultry into portion size cuts. Emphasis on hotel and restaurant cuts, quality and yield grading, and costing the fabricated cuts.
- CLN ART 116 PRODUCT IDENTIFICATION AND PURCHASING
2 units (CSU) 8 hour lecture, 54 hour lab
In this course participants focus primarily on meats, fish, poultry, vegetables, fruits, herbs, spices, groceries, dairy, paper, and other products. Students will learn how to recognize foods by their appearance, smell, texture, and taste. Course will cover purchasing cycle and quantity/quality controls.
- CLN ART 117 FOOD SANITATION AND SAFETY
3 units (CSU) 36 hour lecture, 54 hour lab
This course introduces food, environmental sanitation and safety in the food production area. Focus on food-borne illnesses, origins, food handling, receiving and storage practices, pest management, and other safety procedures in the food service industry. Course fulfills ServSafe Certification.