CULIN 111 FUNDAMENTALS OF PROFESSIONAL COOKING 1

(formerly Beginning Food Preparation)

4 units

Culinary Arts 111 provides an introduction and application of the principles of food preparation for the consumer by professionals. The course emphasizes hands-on cooking, tasting and evaluation to teach professional culinary techniques. The course also stresses how ingredients and culinary processes affect product outcome.

Lecture 1.5 hours. Laboratory 7.5 hours.

Prerequisite: None.

Transfer credit: CSU

CULIN 112 FUNDAMENTALS OF PROFESSIONAL COOKING 2

4.0 Units

CULIN 112 is a continuation of Culinary Arts 111. It is the introduction and application of the principles of food preparation. The course emphasizes high production standards, attractive service, use of proper equipment, and efficient use of time. The course also stresses work simplification, nutrition requirements, and preparation of specialized food.

Lecture 1.5 hours Laboratory 7.5hours.

Prerequisite: CULIN 111 or equivalent.

Transfer Credit: CSU

CULIN 113 INSTITUTIONAL SANITATION PRACTICES FOR FOOD SERVICE AND HOSPITALITY

3 units

Culinary Arts 113 studies sanitation practices as they effect the individual and the food service and hospitality operation. It considers the prevention and control of problems encountered through guest and employee experiences. Topics include: how to prevent and control pathogens, safe food handler practices, protecting food through its flow through the establishment, food safety management systems, the Hazard Analysis Critical Control Point (HACCP) system, integrated pest management, employee training, and state and local regulations. Students will use materials from the National Restaurant Association Educational Foundation to complete the ServSafe certification program.

Lecture: 3 hours

                                                                                                    Prerequisite: None. 

Transfer credit: CSU

CULIN 116 INSTITUTIONAL PURCHASING FOR HOSPITALITY AND FOOD SERVICE

(formerly Hospitality Procurement, Purchasing, and Selection)

3 units

Culinary Arts 116 examines policies, procedures, and controls and their implementation in purchasing merchandise and supplies for the food service and hospitality industries including equipment, service ware, furniture, fixtures, contract services, and food and beverage. The focus of this course is on optimal procurement, purchasing, and selection policies and procedures for the food service and hospitality industries.

Lecture 3 hours.

Prerequisite: None.

CULIN 122 INTERNATIONAL COOKING

3 Units

Culinary Arts 122 is an introduction to culinary principles and techniques derived from countries throughout the world. Specific areas of instruction covered include selection of proper equipment and utensils, correct methods of preparation and procedures. Food preparation and presentation are also emphasized.

Lecture 3 hours.

Prerequisite: None.

Note: This course may be taken 4 times emphasizing a different cuisine each time; a maximum of 12 units may be earned.

CULIN 124 BASIC BAKING AND DESSERT MAKING

3 Units

Culinary Arts 124 is a professional approach to all aspects of the pastry kitchen as related to the food service industry. The course emphasizes various methods of cake preparation, as well as the basics of baking technology. The course is designed to give students enough knowledge to understand the works of the pastry kitchen and bake shop.

Lecture 3 hours.

Prerequisite: None.

Note: This course may be taken 2 times; a maximum of 6 units may be earned.

CULIN 212 COMMERCIAL FOOD PREPARATION

5.0 Units

CULIN 212 is designed for students pursuing a career in the hotel and restaurant industry. Students will be working in a commercial hotel kitchen where they will learn large scale food preparation and production.

Lecture 3 hours Laboratory 6 hours.

Prerequisite: CULIN 111.

Recommended preparation: CULIN 112.

CULIN 224 ADVANCED BAKING AND PASTRY ARTS

5 Units

Culinary Arts 224 focuses on advanced aspects of baking and pastry as related to retail pastry shops as well as food service in hotels, restaurants and catering operations. Students will apply advanced techniques through practical laboratory experience in high quality pastry production, focusing on European style products, including laminated dough, pastries, cakes, petit fours, fancy desserts, tortes, mousses, chocolate and confections. Decoration is strongly emphasized.

Lecture 3 hours. Laboratory 6 hours.

Prerequisite: Culinary Arts 124 or equivalent.

Program taught in:
  • English
Glendale Community College

See 19 more programs offered by Glendale Community College »

Last updated October 24, 2018
This course is Campus based
Start Date
Sep 2019
Duration
2 years
Full-time
Price
Deadline
By locations
By date
Start Date
Sep 2019
End Date
Application deadline

Sep 2019

Location
Application deadline
End Date