CULINARY

School of Agriculture and Industrial Technology

CULINARY (CULN)

CULN-39 INTRODUCTION TO PROFESSIONAL KITCHEN

3 units: 2 hours lecture, 3 hours lab.
CSU Transferable Only
Corequisite: NUTR-20 and NUTR-44.
Limitation on Enrollment: Student must have current ServSafe Food Handler Certificate or higher certification.

This course will focus on the management of a commercial kitchen. Students will implement all operations of a functioning mobile food laboratory and production kitchen. This course will also provide overview of various service industries including restaurant and hotels. Topics include restaurant operations, guest relations and customer service as well as quality control procedures. Students will complete laboratory hours by rotating through stations working at menu development, recipe testing, sales and marketing, cash systems, procurement, service, timing and teamwork to develop organizational skills. (05/21)

CULN-43 INTRODUCTION TO BAKING AND BUSINESS

3 units: 2 hours lecture, 3 hours lab.
CSU Transferable Only
Advisory: NUTR-44

This course covers fundamental baking skills for students who intend to specialize in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies and pastries, as well as decorating and icings are undertaken. Gourmet baked items and pastries are produced in a time-restricted quality-minded setting. This course is for students pursing a career in culinary management. (05/21)

CULN-47 MIXOLOGY

1 unit: 0.5 hours lecture, 1.5 hours lab.
CSU Transferable Only
Limitations on Enrollment: Students should be 21 years old, if under 21 they will not participate in tasting of alcoholic drinks.

This course covers preparation and service of beverages both alcoholic and non-alcoholic. Attention will be directed to a thorough knowledge of all beverages and the ability to make various drinks accurately and efficiently. Emphasis will be placed on the ability to determine the effects of alcoholic beverages on persons. Customer service and communication will be emphasized. Students under 21 will have alternate laboratory assignments. (05/21)

CULN-48 BEVERAGE MANAGEMENT

2 units: 2 hours lecture.
CSU Transferable Only
Advisory: NUTR-44
Limitation on Enrollment: Students should be 21 years of age, if they are not they will have alternate laboratory assignments.

This course gives the student an introduction to managing a variety of beverage operations including buying, selling and serving both alcoholic and non-alcoholic beverages. Beer, wine, spirits, coffee and tea; businesses serving these products; purchasing, pricing and cost controls; customer service; and the legal and regulatory environment will be discussed. Students under 21 will complete alternate lab assignments. (05/21)