This department is in the division of Applied Technology, Transportation & Culinary Arts.

Culinary Arts

The Culinary Arts curriculum prepares students for careers in culinary arts, food services, and other hospitality career fields.

Overview

Hospitality is the second largest employing industry in the state of California and the United States. Successful completion of one of the vocational certificates qualifies students for certification and membership in the American School Food Service Association.

Students planning to transfer to a four-year institution and major in Culinary Arts should consult with a counselor regarding the transfer process and lower division requirements.

Degrees/Certificates

Baking Certificate

The baking certificate will give students the fundamental knowledge and skills to prepare to be an accomplished professional in the baking and pastry arts. Students will create hearth and specialty breads, desserts, pastry, patisserie, and confections. Students will develop skills in menu development, communication, food safety, and cost control. They will also take courses in management, communication, and small business to gain entrepreneurial skills.
Required Courses: Units
CULART 040 Introduction to Baking 3
CULART 041 Desserts and Pastries 5.5
CULART 042 Cake Decorating 3
CULART 043 Advanced Desserts and Pastry/Chocolate/Sugar 5.5
CULART 044 Introduction to Baking Skills, Ingredients, and Technology 3
CULART 101 Introduction to Hospitality and Customer Service 3
CULART 180 Small Business and Catering Management 5.5
CULART 201 Management of Human Resources in Hospitality 3
CULART 205 Principles of Design and Presentation 3
CULART 225 Sanitation and Safety 1
CULART 240 Procurement, Purchasing and Selection 3
CULART 275 Food, Beverage and Labor Cost Control 3
 
Total Units 41.5

Baking Business Certificate

This certificate will give students the fundamental knowledge and skills to become an accomplished professional in baking and pastry arts. Students will learn about menu development, communication, food safety, and cost control. Students will also learn about management, communication and small business to gain entrepreneurial skills.
Required Courses: Units
CULART 040 Introduction to Baking 3
CULART 041 Desserts and Pastries 5.5
CULART 044 Introduction to Baking Skills, Ingredients, and Technology 3
CULART 101 Introduction to Hospitality and Customer Service 3
CULART 180 Small Business and Catering Management 5.5
CULART 225 Sanitation and Safety 1
CULART 240 Procurement, Purchasing and Selection 3
CULART 275 Food, Beverage and Labor Cost Control 3
 
Total Units 27

Culinary Arts A.A. Degree Major

To graduate with a specialization in Culinary Arts, students must complete the following required courses plus the general breadth requirements for the associate degree.

REQUIRED COURSES: Units
CULART 010 Restaurant Service and Catering I 5.5
CULART 011 Restaurant Service and Catering II 5.5
CULART 101 Introduction to Hospitality and Customer Service 3
CULART 160 Introduction to Foods 3
CULART 161 Quantity Food Preparation 3
CULART 180 Small Business and Catering Management 5.5
CULART 201 Management of Human Resources in Hospitality 3
CULART 225 Sanitation and Safety 1
CULART 240 Procurement, Purchasing and Selection 3
CULART 250 Food, Wine and Beverage Service Concepts 3
CULART 275 Food, Beverage and Labor Cost Control 3
CULART 280 Principles of Food and Beverage Management 3
 
Total Units 41.5
PROGRAM LEVEL OUTCOMES:
  1. Demonstrate to the instructor during the final exam how to use a knife and the basic knife cuts
  2. Demonstrate how to calculate food costs as it applies to menus by pricing a menu as part of the final in this course
  3. Demonstrate that they understand optimal quantity, price and standard specifications of ordering by completing a class project that showcases each component of purchasing
  4. Demonstrate to the instructor by recalling the top five problems that the restaurant industry encounters on a final exam
  5. Recall on a written exam how to derive the 'Break-even Point' of a restaurant
  6. Define and recall on a written exam the purchasing function
  7. Recall the seven areas of an HACCP plan
  8. Be prepared to transfer a core curriculum to an accredited, four-year college or university with junior class standing in Culinary Arts or a related major

Culinary Arts Certificate

The Culinary Arts Certificate is designed for students interested in employment at commercial restaurants, institutions, health care facilities, school food services, and related food service industries at the middle management level.

REQUIRED COURSES: Units
CULART 010 Restaurant Service and Catering I 5.5
CULART 011 Restaurant Service and Catering II 5.5
CULART 101 Introduction to Hospitality and Customer Service 3
CULART 160 Introduction to Foods 3
CULART 161 Quantity Food Preparation 3
CULART 180 Small Business and Catering Management 5.5
CULART 201 Management of Human Resources in Hospitality 3
CULART 225 Sanitation and Safety 1
CULART 240 Procurement, Purchasing and Selection 3
CULART 250 Food, Wine and Beverage Service Concepts 3
CULART 275 Food, Beverage and Labor Cost Control 3
CULART 280 Principles of Food and Beverage Management 3
 
Total Units 41.5
PROGRAM LEVEL OUTCOMES:
  1. Demonstrate to the instructor during the final exam how to use a knife and the basic knife cuts
  2. Demonstrate how to calculate food costs as it applies to menus by pricing a menu as part of the final in this course
  3. Demonstrate that they understand optimal quantity, price and standard specifications of ordering by completing a class project that showcases each component of purchasing
  4. Demonstrate to the instructor by recalling the top five problems that the restaurant industry encounters on a final exam
  5. Recall on a written exam how to derive the 'Break-even Point' of a restaurant
  6. Define and recall on a written exam the purchasing function
  7. Recall the seven areas of a HACCP plan

Food Preparation Certificate

The Food Preparation Certificate is designed to prepare students for employment in food preparation.

REQUIRED COURSES: Units
CULART 010 Restaurant Service and Catering I 5.5
CULART 011 Restaurant Service and Catering II 5.5
CULART 101 Introduction to Hospitality and Customer Service 3
CULART 160 Introduction to Foods 3
CULART 161 Quantity Food Preparation 3
CULART 180 Small Business and Catering Management 5.5
CULART 225 Sanitation and Safety 1
CULART 240 Procurement, Purchasing and Selection 3
CULART 250 Food, Wine and Beverage Service Concepts 3
 
Total Units 32.5
PROGRAM LEVEL OUTCOMES:
  1. Demonstrate how to properly follow a recipe by preparing a recipe of their choice for the restaurant at least once during the semester
  2. Recall the seven areas of a HACCP plan
  3. Recite on a final exam how they will store products for maximum quality
  4. Recite for the instructor on the final exam how the food service industry was started by writing a brief essay on the history of food service
  5. Recite the principles of scientific reasoning why the combination method of cooking works on a final exam
  6. Recite the proper techniques used for preparing, ordering and receiving a large quantity of food for a given number of people on a final exam
  7. Have the knowledge and understanding of how to conduct business and make a profit on each catering and or banquet
  8. Demonstrate how to decorate a cake using basic cake decorating skills
  9. Recall on an exam how to write a catering contract

Food Service Certificate

The Food Service Certificate is designed for students interested in employment at commercial restaurants, institutions, health care facilities, school food services, and related food service industries.

REQUIRED COURSES: Units
BUSAD 100 Introduction to Business 3
CULART 101 Introduction to Hospitality and Customer Service 3
CULART 160 Introduction to Foods 3
CULART 161 Quantity Food Preparation 3
CULART 201 Management of Human Resources in Hospitality 3
CULART 225 Sanitation and Safety 1
CULART 235 Menu Planning Principles 3
CULART 240 Procurement, Purchasing and Selection 3
CULART 250 Food, Wine and Beverage Service Concepts 3
CULART 275 Food, Beverage and Labor Cost Control 3
 
Total Units 28
PROGRAM LEVEL OUTCOMES:
  1. Identify on an exam the people who influenced the restaurant business the most throughout history and how
  2. Recall on the final exam the names of the equipment that is used in a commercial kitchen
  3. Define the cooking terminology on weekly quizzes as well as on the final exam
  4. Demonstrate to the instructor that he or she thoroughly understands what it takes to open a restaurant by completing a feasibility study and designing a restaurant along with costs on paper and presenting the final project to the entire class as a class project and part of the final for the course
  5. Recall on a written exam how to derive the 'Break-even Point' of a restaurant
  6. Recall the seven areas of a HACCP plan
  7. Define and recall on a written exam the purchasing function

Professional Baking and Management A.A. Degree Major

Students who receive their degree in baking will gain the skills and knowledge to be an accomplished professional in the baking and pastry arts. Students will create hearth and specialty breads, desserts, pastry, patisserie, and confections. Students will learn about menu development, communication, food safety, and cost control. They will also take courses in management, communication and small business to gain entrepreneurial skills.
Required Courses: Units
CULART 040 Introduction to Baking 3
CULART 041 Desserts and Pastries 5.5
CULART 042 Cake Decorating 3
CULART 043 Advanced Desserts and Pastry/Chocolate/Sugar 5.5
CULART 044 Introduction to Baking Skills, Ingredients, and Technology 3
CULART 101 Introduction to Hospitality and Customer Service 3
CULART 180 Small Business and Catering Management 5.5
CULART 201 Management of Human Resources in Hospitality 3
CULART 205 Principles of Design and Presentation 3
CULART 225 Sanitation and Safety 1
CULART 240 Procurement, Purchasing and Selection 3
CULART 275 Food, Beverage and Labor Cost Control 3
 
Total Units 41.5

Restaurant Service Certificate

The Restaurant Certificate is designed to prepare students for employment in the front-of-the-house of the restaurant/hospitality industry as fine dining servers and first-line supervisors.

REQUIRED COURSES: Units
CULART 010 Restaurant Service and Catering I 5.5
CULART 011 Restaurant Service and Catering II 5.5
CULART 101 Introduction to Hospitality and Customer Service 3
CULART 225 Sanitation and Safety 1
CULART 240 Procurement, Purchasing and Selection 3
CULART 250 Food, Wine and Beverage Service Concepts 3
 
Total Units 21
PROGRAM LEVEL OUTCOMES:
  1. Establish and maintain safety and sanitation procedures
  2. Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards
  3. Prepare a variety of recipes of utilizing the correct techniques, ingredients and equipment which meet industry quality standards
  4. Define and articulate the core values of the culinary professional

Career Opportunities

Faculty

Faculty Chair: Mandi Batalo

Contact

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