Culinary Arts (CA)

Credit Courses

CA 111 Hospitality Controls (2 Units)

Skills Advisories: Eligibility for ENG 98 and ENG 103 and proficiency in MATH 4 or MATH 41.

Hours: 36 (36 lecture)

Covers industry practices and procedures of controls in cash, inventory, employees, time, sanitation, purveyors and equipment.

Transfer Information: CSU Transferable

CA 113 Hospitality Sanitation And Safety (2 Units)

Skills Advisories: Eligibility for ENG 98 and ENG 103.

Hours: 36 (36 lecture)

How to effectively manage sanitation to achieve high standards as set forth by the laws and regulations covering the food industry in the United States. In-depth study of management's responsibility in sanitation. Safety procedures and practices are also covered.

Transfer Information: CSU Transferable

CA 115A Catering Prep (0.5 Units)

Corequisites: CA 113.

Limitations on Enrollment: Completion of departmental enrollment procedures.

Skills Advisories: Math 95 and eligibility for ENG 110 or ENG 110H.

Hours: 27 (27 lab)

Structured on-the-job experience in preparing for various campus catering functions.

Transfer Information: CSU Transferable

CA 115B Catering Service (0.5 Units)

Prerequisites: CA 115A.

Hours: 27 (27 lab)

Structured on-the-job experience in serving campus catering functions. Students will cook and serve breakfast, lunch and/or dinner catered events.

Transfer Information: CSU Transferable

CA 115C Catering Kitchen (0.5 Units)

Prerequisites: CA 115B.

Hours: 27 (27 lab)

Structured on-the-job experience in cooking for various campus catering functions.

Transfer Information: CSU Transferable

CA 115D Catering Organization (0.5 Units)

Prerequisites: CA 111, CA 115C and CA 129.

Hours: 27 (27 lab)

Structured on-the-job experience in organizing various campus catering functions.

Transfer Information: CSU Transferable

CA 116 Introduction To The Food Service Profession (2 Units)

Limitations on Enrollment: Health and Safety regulations.

Skills Advisories: Eligibility for ENG 98 and ENG 103.

Hours: 36 (36 lecture)

Introduction to culinary arts and related food service occupations. Describes the history of food and the development of cuisine. The evolution of cuisine from classical to California fusion.

Transfer Information: CSU Transferable

CA 117 Culinary Fundamentals I (2 Units)

Prerequisites: CA 113, may be taken concurrently.

Limitations on Enrollment: Completion of departmental enrollment procedures.

Skills Advisories: MATH 095 and Eligibility for ENG 110 or ENG 110H.

Hours: 72 (18 lecture, 54 lab)

Introduction to the professional kitchen. Emphasis on classical cooking and current scientific theories provides the student with a solid understanding of food chemistry and cooking techniques. Study of equipment, ingredients and basic cooking methods of the modern professional kitchen. Hands-on application of theory and techniques.

Transfer Information: CSU Transferable

CA 121 Principles Of Pantry (2 Units)

Limitations on Enrollment: Completion of departmental enrollment procedures.

Skills Advisories: Eligibility for ENG 98 and ENG 103.

Hours: 72 (18 lecture, 54 lab)

Introduction to the basic skills needed for a restaurant pantry station. The theory and practical skills required to produce quality salads, sandwiches and cold sauce emphasized.

Transfer Information: CSU Transferable

CA 124 Principles Of Baking (2 Units)

Corequisites: CA 113.

Limitations on Enrollment: Completion of program enrollment.

Skills Advisories: Eligibility for ENG 98 and ENG 103.

Hours: 72 (18 lecture, 54 lab)

Introduction to the basic skills needed for a professional bake shop. The theory and practical skills required to produce quality pastries and breads emphasized.

Transfer Information: CSU Transferable

CA 129 Purchasing And Receiving (2 Units)

Prerequisites: CA 113 and CA 116.

Skills Advisories: Eligibility for ENG 98 and ENG 103.

Hours: 36 (36 lecture)

How to develop and implement effective purchasing and storeroom procedures. Focus is on purveyor relations, inventory controls, receiving and storage of goods. Includes major categories of purchases.

Transfer Information: CSU Transferable

CA 134 Hospitality Supervision (2 Units)

Skills Advisories: Eligibility for ENG 98 and ENG 103.

Hours: 36 (36 lecture)

Limitation on enrollment: Admission to Program. Designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.

Transfer Information: CSU Transferable

CA 200 Food Service Practicum (2 Units)

Prerequisites: CA 113 and CA 117.

Hours: 108 (108 lab)

Hands-on lab experience in a working kitchen. The acquisition and practice of basic skills needed. Practical techniques required to produce quality soups, sauces, entrees, starches and vegetables emphasized.

Transfer Information: CSU Transferable

CA 201 Wines (2 Units)

Course Advisories: CA 201.

Skills Advisories: Eligibility for ENG 110 or ENG 110H.

Hours: 36 (36 lecture)

Identification of wines from the wine districts of France, Germany and Italy. Characteristics of wines from the major wine varietals emphasized and the process of wine-making presented.

Transfer Information: CSU Transferable

CA 202A The Wines Of Italy (2 Units)

Limitations on Enrollment: Health and Safety regulations.

Course Advisories: CA 201.

Skills Advisories: Eligibility for ENG 98 and ENG 103.

Hours: 36 (36 lecture)

Students must be 21 years of age to participate in wine tasting. In-depth study of the wines of Italy, covering the regions, grape varieties, history and laws of Italian wine production.

Transfer Information: CSU Transferable

CA 202B Wines Of Bordeaux And Burgundy (2 Units)

Limitations on Enrollment: Health and Safety regulations. Health and Safety regulations

Course Advisories: CA 201.

Skills Advisories: Eligibility for ENG 98 and ENG 103.

Hours: 38 (38 lecture)

Limitation on Enrollment: Health and Safety regulations In-depth study of the wines of Bordeaux and Burgundy, covering the regions, grape varieties, history and laws of French wine production.

Transfer Information: CSU Transferable

CA 202C Wines Of France (2 Units)

Limitations on Enrollment: Health and Safety regulations.

Course Advisories: CA 201.

Skills Advisories: Eligibility for ENG 98 and ENG 103.

Hours: 36 (36 lecture)

Students must be 21 years of age to participate in wine tasting. In-depth study of the wines of France, outside of Bordeaux and Burgundy, covering the regions, grape varieties, history and laws of French wine production.

Transfer Information: CSU Transferable

CA 202D Wines of California (2 Units)

Limitations on Enrollment: Health and Safety Regulations.

Course Advisories: CA 201.

Skills Advisories: Eligibility for ENG 98 and ENG 103.

Hours: 36 (36 lecture)

Students must be 21 years of age to participate in wine tasting. In-depth study of the tops AVAs of California, focusing on six major grape varietals and discovering why these are known for the wines made from these varietals.

Transfer Information: CSU Transferable

CA 202E Wines of Spain & Portugal (2 Units)

Limitations on Enrollment: Health and Safety Regulations.

Course Advisories: CA 201.

Skills Advisories: Eligibility for ENG 98 and 103.

Hours: 36 (36 lecture)

Students must be 21 years of age to participate in wine tasting. In-depth study of Spain and Portugal's wines. Focusing on the major influences on wine and viticulture: Climate, cuisine, history and culture of the Iberian peninsula.

Transfer Information: CSU Transferable

CA 203 Restaurant Service And Production (8 Units)

Prerequisites: CA 200.

Hours: 450 (450 lab)

Hands-on experience in the operation of a restaurant in both front of the house and the kitchen.

Transfer Information: CSU Transferable

CA 204 Advanced Restaurant And Culinary (4 Units)

Prerequisites: CA 203.

Hours: 216 (216 lab)

Designed to further acquaint students with advanced cooking and service techniques. Advanced techniques of cooking, sauce and stock making, roasting, braising, sauteing, etc. stressed. Students apply techniques to classical and modern cooking and service styles in the Gourmet Dining Room.

Transfer Information: CSU Transferable

CA 211 Garde Manger (2 Units)

Prerequisites: CA 113 and CA 121.

Hours: 72 (18 lecture, 54 lab)

Designed to impart the skills and knowledge to work in a professional garde manger department. Techniques and procedures for making and displaying pates, terrines, galantines, mousses, sausages, salads and garnishes demonstrated; opportunities for hands-on work are offered. Advanced decorative techniques, such as ice-carving, demonstrated.

Transfer Information: CSU Transferable

CA 214 Advanced Artisan Baking (2 Units)

Prerequisites: CA 113 and CA 124.

Hours: 72 (18 lecture, 54 lab)

Advanced techniques of traditional and contemporary bread baking are demonstrated and practiced. The properties of different flours, grains, yeasts, sponges and levaines are demonstrated. The student produces various European breads, sourdoughs, Danish and croissant doughs and flat breads in a professional bake shop operation.

Transfer Information: CSU Transferable

CA 215 Modern Food: Style, Design, Theory And Production (2 Units)

Prerequisites: CA 203.

Hours: 72 (18 lecture, 54 lab)

Study and practice of modern food design. The different styles of Fusion, Californian, Pacific-Rim, Tex-Mex, Nouvelle and others are demonstrated and practiced. Modern trends and corresponding plate design theories demonstrated and practiced. The effects of different cultures and food diversity on the modern restaurant kitchen are explored.

Transfer Information: CSU Transferable

CA 217 Culinary Fundamentals II (2 Units)

Prerequisites: CA 117.

Skills Advisories: Eligibility for ENG 98 and 103.

Hours: 36 (36 lecture)

Advanced theory in food science, culinary techniques and modern cooking styles. Advanced sauce making, wild game cooking, and meat, poultry, fish and shellfish cooking techniques emphasized. The philosophy of food explored.

Transfer Information: CSU Transferable

CA 224 Pastry Practicum (2 Units)

Prerequisites: CA 113 and CA 124.

Hours: 108 (108 lab)

Hands-on lab experience in a professional bake shop. The acquisition and practice of basic skills needed. Practical techniques required to produce quality pastries and breads emphasized.

Transfer Information: CSU Transferable

CA 226 Contemporary Baking (2 Units)

Hours: 72 (18 lecture, 54 lab)

Hands-on experience with modern baking techniques, including practical experience with gluten-free baking and vegan baking.

Transfer Information: CSU Transferable

CA 227 Cake Baking and Decorating (2 Units)

Hours: 72 (18 lecture, 54 lab)

Covering all the steps in producing quality professional cakes. From mixing techniques to baking and decorating.

Transfer Information: CSU Transferable

CA 230 Food Service: Nutrition (2 Units)

Skills Advisories: Eligibility for ENG 98 and 103.

Hours: 36 (36 lecture)

Designed to instruct students in the principles of nutrition and their application to personal lifestyle, diet and a professional kitchen. Students are shown how these nutrition principles relate to the food service industry through an analysis of marketing, food trends, menu design and recipe modification.

Transfer Information: CSU Transferable

CA 236 Meat Analysis (2 Units)

Prerequisites: CA 113 and CA 217.

Skills Advisories: MATH 95 and eligibility for ENG 110 or ENG 110H.

Hours: 72 (18 lecture, 54 lab)

Cuts, grades and usage of meats are discussed. Pork, veal, beef, lamb and poultry are cut into the standard cuts set by the industry. Costs of different types of meat are covered.

Transfer Information: CSU Transferable

CA 241 Farmers And Chefs (2 Units)

Prerequisites: CA 116 and CA 117.

Hours: 54 (27 lecture, 27 lab)

Study of the relationship between farm and kitchen. Examines the effects the seasons, market forces, transportation and the farmer have on the raw ingredients, their quality, quantity and availability to the chef. Also covers the effects the chef, food trends, environmental and social issues have on what is produced by the farmer.

Transfer Information: CSU Transferable

CA 241B The Cuisine of France (2 Units)

Skills Advisories: Eligibility for ENG 110 or 110H.

Hours: 36 (36 lecture)

In-depth study of the foods of France, covering the regions, culture and history of French food production and usage.

Transfer Information: CSU Transferable

CA 245B The Cuisine of Italy (4 Units)

Hours: 108 (54 lecture, 54 lab)

Study of the cuisine of Italy, covering the regions, culture and history of food and beverage production and usage.

Transfer Information: CSU Transferable

CA 245C Cuisine of Spain and Portugal (4 Units)

Hours: 72 (72 lecture)

Study of the cuisine of Spain and Portugal, covering the regions, culture and history of food and beverage production and usage.

Transfer Information: CSU Transferable

CA 261 Restaurant Ownership (2 Units)

Prerequisites: CA 111 and CA 129 (prior to or concurrently).

Skills Advisories: Eligibility for ENG 98 and 103.

Hours: 36 (36 lecture)

Planning and operation of a food service establishment. An in-depth look at the creation and implementation of a feasibility study, devising a mission statement, using and understanding demographic research, site selection, creating capital, preparing a financial statement, creating a menu, devising a plan for staffing and day-to-day operations management.

Transfer Information: CSU Transferable

CA 270 Advanced Pastry Arts (2 Units)

Prerequisites: CA 113 and CA 124.

Hours: 72 (18 lecture, 54 lab)

Advanced techniques of classical and modern pastry preparation demonstrated and practiced. Emphasis on professional bake shop operations. Cakes, pastries, meringues, chocolates and sauces created and displayed, utilizing different theories of plate design.

Transfer Information: CSU Transferable

CA 290 Work Experience For Culinary Arts Students (3 Units)

Prerequisites: CA 116.

Hours: 225 (225 lab)

Student must be a Culinary Arts major and be enrolled in classes leading to a degree or certificate in the major. Work experience on a job or project directly related to hotel, restaurant or culinary enabling the student to acquire skills and attitudes necessary to enter and/or progress in a hotel, restaurant or culinary occupation. Course restricted to 3 repetitions

Transfer Information: CSU Transferable

Noncredit Courses

CA NC013 ServSafe Food Safety Preparation Certificate: Module A (0 Units)

Hours: 30 (20 lecture, 10 lab)

This course is Module A of a two-part course of study designed to provide students with information for all levels of employees on all aspects of handling food, from receiving and storing to preparing and serving. The emphasis of the course is to enhance safety and hygiene in the food industry. Course restricted to 98 repetitions

CA NC014 ServSafe Food Safety Preparation Certificate: Module B (0 Units)

Hours: 30 (20 lecture, 10 lab)

This course is Module B of a two-part course of study designed to provide students with information for all levels of employees on all aspects of handling food, from receiving and storing to preparing and serving. The emphasis of the course is to enhance safety and hygiene in the food industry. Upon completion of Module A&B, student will be prepared to take the ServeSafe Food handlers Examination. Course restricted to 98 repetitions

CA NC015 Practical Table Service (0 Units)

Hours: 25 (25 lab)

A hands-on approach to learning and practicing table service in a white-tablecloth dining room. Course restricted to 98 repetitions