CULINARY ARTS

Prerequisite: None
Lecture: 2 hours.

CSU 2 UNITS An introduction to the basic principles of sanitation, safety, work simplification, and use and care of institutional food service equipment. Emphasis is on the importance of proper employee training practices as related to food safety. ServSafe Food Manager Certification will be obtained upon successfully passing exam.

Corequisite: CLN ART 050; Negative TB Test, Food Handler’s Card
Lecture: 2 hours, lab 6 hours. CSU 4 UNITS

Students will be introduced to culinary theories and develop skills in knife handling, food fabrication, ingredient identification, proper use of small and large equipment, use of recipe weights and measures, recipe development and cooking fundamentals. Students will apply history, description, and interrelationships of the hospitality industries with an emphasis on the multifaceted food service industry. Introduction to the world of commercial food production.

Corequisites: CLN ART 060
Lecture: 2 hours, lab 6 hours. CSU 4 UNITS

Introduction to breakfast and lunch cooking techniques. Students will prepare breakfast and lunch items. Students will be part of a rotation in the Servery Cafe and Grille and rotate throughout the stations in the cafe. Student will cover culinary management, supervision, leadership, customer service, communication, teamwork and time management.

Prerequisites: CLN ART 101
Lecture: 2 hours, Lab: 6 hours. CSU 4 UNITS

Introduction to lunch or dinner cooking techniques. Students will prepare lunch or dinner for the Servery Cafe & Grille. Students will be part of a rotation in the cafe and rotate all throughout the stations. Student will cover advanced cooking techniques, culinary management, supervision, leadership, customer service, communication, teamwork and time management.

Prerequisite: None
Lecture: 2 hours. CSU 2 UNITS

Fundamental culinary 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. Recipe and menu development including ingredient selection and cooking techniques will be discussed. Special diets such as low fat, low sodium, diabetic, gluten-free and caloric intake will be discussed.

Corequisite: CLN ART 102
Lecture: 2 hours, Lab: 6 hours. CSU 4 UNITS

Instruction and practical training cover all aspects of Front of the House/Dining Room service and Beverage Management in restaurants. This includes food and cash controls, Point of Sale systems, dining room service styles and dining area merchandising. Receptions, banquets, buffets are covered from the bus person to Maître d' positions. Special event presentations included with wine serving techniques.

Prerequisites: CLN ART 101
Lecture: 2 hours. CSU: N/A

Examines the fundamentals of menu planning using the menu as a tool for ordering, selection and procurement of food and beverage items. Menu, labor, and facility computer generated cost analysis and percentages will be addressed. Emphasis is placed on developing the skills necessary to effectively create a professional menu. Provides training in duties and functions of the professional food buyer working in purchasing capacity.

Prerequisites: CLN ART 101
Lecture: 2 hours, Lab: 2 hours. CSU 3 UNITS

Provides training in duties and functions of the professional food buyer. Basic information on sources, grades, quality, and standards for selecting food items. Points stressed are specifications for: receiving, storing, issuing procedures, cost and operational expenses, and seasonal variations.

Prerequisite: CLN ART 102
Lecture: 2 hour, Lab: 6 hours, CSU 4 UNITS

A comprehensive study of Garde Manger and Basic Baking Techniques. This includes the study and preparation of classic and contemporary salads; dressings, appetizers; canapes; vegetable/fruit carvings and salt/ice carvings. Foundational basic baking techniques are covered.

Prerequisite: CLN ART 101 or PBKG 200
Lecture: 2 hours; CSU 2 UNITS

Students are introduced to human resource management and supervision techniques. Students will identify the recruiting process, communication skills, leadership styles, legal issues in the workforce, employee motivation and discipline. This course includes problem solving in food service operations and procedures for developing personnel programs and effective labor management relationships.

Prerequisites: CLN ART 101
Lecture: 2 hours, Lab: 4 hours. CSU 4 UNITS

The study of catering sales and operations, including 'hands on' practicum and interpersonal dynamics from production through a catering service. Topics covered include the preparation of a menu, estimating cost and food quantities, planning the room arrangement, the setup of buffet and service tables, and the performance of services. In addition, the allocation of time to prepare, transport, and setup the equipment and food for a catered event are studied.

Prerequisite: CLN ART 060
Lecture: 2 hours, Lab: 2 hours. CSU 3 UNITS

Procurement, identification and quality standards of vegetables, fruits, and herbs utilized in a restaurant or culinary setting. Integration of seasonality, grading, post-harvest handling and environmental impacts. Emphasis is on care, watering, fertilizer and weed control of the Organic Herb & Farm Garden by the Culinary Arts Institute and making sure that all products used in the Culinary Arts Institute Bldg. Follows green standards as described by LEED Platinum Certification.

Prerequisite: CLN ART 101
Lecture: 1 hour, Lab: 3 hours. CSU: N/A

Provides supervised internship experience within the Culinary Arts Institute. Internship provides students with hands-on training and experience in working on the line in The Mission Cafe (AKA The Servery), customer service, catering, special events and prepares them for their externship experience. Students learn skills required for commercial, restaurant and hotel establishments.

Prerequisite: CLN ART 102 or PROFBKG 210
Lecture: 1 hour, Lab: 3 hours. CSU: N/A

Provides supervised externship opportunity within a selected outside restaurant, hotel or food service establishment who supports the Culinary Arts Institute program. This is a supervised fieldwork experience in the industry and gives hands-on training in food service, catering, fine dining, commercial service, hotel and restaurant establishments. Students learn skills required for job competence.