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Culinary Course Descriptions


COURSE DESCRIPTION / CERTIFICATES

  • 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.

  • CLN ART 114 Aromatics

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.

Working Cheff in Front of His Class
Group of Chefs Cooking in Class
Male Student of Culinary Arts at the Kitchen

  • CLN ART 123 Culinary Skills II

3 units (CSU) 18 hour lecture, 108 hour lab
This course reinforces knowledge, skills and techniques of basic cooking. Vegetable, starch, stock, soup and sauce cookery are investigated and produced. This course will also develop skills and techniques used in preparing, plating, and serving main course dishes.

  • CLN ART 124 MENU PLANNING AND NUTRITION

3 units (CSU) 36 hour lecture, 54 hour lab
This course emphasizes menu planning for a variety of commercial and institutional foodservice operations. Layout and design of the printed menus are studied. Basic nutrition principles and theories for various groups are investigated. Healthy foods, pleasing to the eyes and the palate, will be prepared to cater to the growing number of health-minded customers.;

  • CLN ART 125 BREAKFAST AND LUNCH COOKERY

3 units (CSU) 18 hour lecture, 108 hour lab
In this course students acquire basic skills needed to prepare breakfast and lunch in a foodservice operation.  The basic methods of preparation for eggs, quick breads, grains, breakfast beverages, potatoes, meats, and fish are emphasized. The organization and maintenance of a smooth workflow on the line are studied. A variety of contemporary lunch items are prepared and served in a casual operation. Emphasis is on quality food presentation, quantity food production, and timing. This course may be scheduled at times to be arranged (TBA) for a minimum of 126:00 hours.

  • CLN ART 126 BAKING SKILLS

3 units (CSU) 36 hour lecture, 54 hour lab
This course emphasizes the basic principles of baking. Students create yeast dough, quick breads, doughnuts, fritters, pancakes and waffles, pies, cakes, cookies, custards, puddings, mousses, and soufflés. Functions of primary ingredients used in baking are also studied.

Shrimp Tacos
Student of Culinary Arts Working in Class
Male Student of Culinary Arts at the Kitchen

  • CLN ART 133 ADVANCE GARDE MANGER

3 units (CSU) 18 hour lecture, 108 hour lab
Introduction to the preparation of canapes, hot and cold hors d'oeuvres, appetizers, pates, galantines, terrines, ballotines, and mousse. Curing and smoking techniques for meats, seafood, and poultry items are practiced. Modern ways of decorating and arranging food platters for practical and show purposes are shown. Fruit, vegetables, tallow, salt and ice Carving techniques, and center pieces will be prepared.

  • CLN 134 CLASSIC AND CONTEMPORARY CUISINE

3 units (CSU) 18 hour lecture, 108 hour lab
In this course students will learn to prepare classic and contemporary cuisine in a fine dining restaurant setting. Correct application of culinary skills, plate presentation, organization, and timing in the production of prix-fixed and a la carte menu will be practiced. Escoffier's guidelines and contemporary chef's philosophy of food are explored and examined in light of today's understanding of food, nutrition, and presentation.

  • CLN ART 135 DINING ROOM AND BEVERAGE MANAGEMENT

3 units (CSU) 18 hour lecture, 108 hour lab
This course covers extensive and practical dining room and beverage service. Hands on skills with service mise en place, proper service techniques, suggestive selling, and different service styles. The course also includes Customer Service Certification from NRAEF ManageFirst.

  • CLN ART 136 RESTAURANT MANAGEMENT

3 units (CSU) 36 hour lecture, 54 hour lab
This course provides extensive coverage of restaurant management and systems. Students will develop knowledge in the management of customers, operations, and employees. Student will identify the crucial elements in the successful operation of a restaurant and show their interrelationships.

CERTIFICATE OF ACIEVEMENT

  • Culinary Arts

Associate in Science Degree

  • Culinary Arts

SKILLS Certificate

  • Cook Skills
  • Advanced Cook
Winners of the Culinary Cup Raising the Golden Chef Hat

STEP 1- First Semester -SKILLS CERTIFICATE IN COOK SKILLS

Course Number

Course Number

Units

Job Tittle

CA 113

Culinary Skills I

3

 

CA 114

Aromatics

2

 

CA 115

Food Fabrication

2

 

CA 116

Product Identification & Purchasing

2

 

CA 117

Food Sanitation & Safety

3

 

 

TOTAL UNITS

12

Prep Cook *

STEP 2 - Second Semester- ADVANCED COOK SKILLS CERTIFICATE (combine with first semester)

Course Number

Course Number

Units

Job Title

CA 123

Culinary Skills II

3

 

CA124

Menu Planning & Nutrition

3

 

CA125

Breakfast & Lunch Cookery

3

 

CA126

Baking Skills

3

 

 

TOTAL UNITS - Second Semester

12

Line Cook *

STEP 3- Third Semester - CERTIFICATE OF ACHIEVMENT IN CULINARY ARTS (Combine All Three Semester)

Course Number

Course Number

Units

Job Title

CA133

Advance Garde Manger

3

 

CA134

Classic & Contemporary Cuisine

3

 

CA 135

Dining Room Beverage Management

3

 

CA 136

Restaurant Management

3

 
 

TOTAL UNITS - Third Semester

12

Cook 1*

 

TOTAL UNITS - All Three Semesters Combined (36)

60

 

 

Plus General Education Requirements (24)

   

(*Job titles posted are an example of a possible position available in that area).

Step I: Skills Certificate in Cook Skills

Students who successfully complete all (5) classes in 1 semester are eligible to receive a skills Certificate in Cook Skills. This training will help prepare students for entry level positions in the food service industry. Certification in Managers Servsafe in sanitation & food handling is offered.

Job Title Prep-Cook/ Food Preparation worker *

Employment outlook growing 6,290 opening / year

$24,192-$31,118. year

Step II: Skills Certificate in Advanced Cook Skills

This skills certificate will prepare the student for positions in food service as line cooks, prep cooks or short order cooks. Modules includes concentration on, soups, advanced sauce preparation, vegetable and starch cookery, breakfast cookery, à la carte cookery, and an introduction to basic baking skills. Nutrition and menu planning modules are also included in the curriculum.

Job Title Restaurant cook/ Line cook *

Employment outlook growing 7,730 opening / year

$25,564-$34,616. year

Step III: Certificate of Achievement in Culinary Arts-

The comprehensive hands-on curriculum is now paired with management practices and concepts to complete the Certificate of Achievement in Culinary Arts. Students manage and operate the 1111 Bistro featuring our acclaimed ‘Flavors of the World International Cuisine Series.’ Students showcase the mastery of Classic and Contemporary Cuisines demonstrating their skills in Advanced Garde Manger, Restaurant Management, and Dining room and Beverage Management. Our Curriculum will provide the theoretical, and practical knowledge necessary for students to help themselves grow in their career in food service industry.

Job Title Lead cook/ Head Cook, Cook 1*

Employment outlook growing 830 opening / year

$29,848-$64,640. Year

A.S. in Culinary Arts Total units = 60units

Job Title Food Service Manager/ Kitchen Manager, Sous Chef *
Employment outlook 2,350 growing opening / year
$33,690-$71,713. Year


Source: This information is based on O*NET™ data. O*NET is a trademark registered to the U.S. Department of Labor, Employment and Training Administration.
Source: Labor Market Statistics, Occupational Employment Statistics & Wages Program