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 outcomes.
Lecture 1.5 hours. Laboratory 7.5 hours.Prerequisite: None.Transfer credit: CSU
CULIN 112 Fundamentals Of Professional Cooking 2
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 Foodservice And Hospitality
Culinary Arts 113 studies sanitation practices as they affect the individual and the foodservice 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 foodservice 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 foodservice and hospitality industries.
Lecture 3 hours.Prerequisite: None.
CULIN 122 International Cooking
Culinary Arts 122 is an introduction to culinary principles and techniques derived from countries throughout the world. Specific areas of instruction covered include a 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
Culinary Arts 124 is a professional approach to all aspects of the pastry kitchen as related to the foodservice 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 bakeshop.
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
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
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. The decoration is strongly emphasized.
Lecture 3 hours. Laboratory 6 hours.Prerequisite: Culinary Arts 124 or equivalent.
Semester system (16 weeks).
Fall Semester begins at the end of August.
Spring Semester begins mid-February.
Summer Session (mid-June to mid-August.); along with a short-term Winter Session of six weeks in early January.
New International students applying directly from overseas can only apply for the Fall or Spring Semesters. The short-term Sessions offer limited class scheduling for "new" students and are best designed for "continuing students."
High School transcripts and Diploma; minimum of 2.0 or "C" grade point average, if transferring directly from a U.S.-based College or University. TOEFL score minimum 45 on iBT, or IELTS 'band score' of 4.5 minimum – if English is not your first language of instruction. Also, Affidavit of Support Form & Bank Statement, and one-page personal essay. "Conditional Admission" is available for students without TOEFL or IELTS, and transferring-in from a Language School program.
Application Deadlines (for overseas Applicants)
July 1 for Fall Semester;
December 1 for Spring Semester;
[May 15th for “Summer Session” -- Summer only for students "transferring" inside the U.S. with a current and valid Form I-20.]
Deadlines may be flexible; please contact the International Student Office for details.
Tuition & Fees/Living Expenses
Tuition & Fees (Academic Year 2020-21): $7,581 USD (full-time; two semesters).
Estimated off-campus living expenses: $13,000 USD.
Total costs for bank statement = $22,965 USD.
Note: above costs are subject to periodic/annual changes. [Please plan your budget accordingly].
Tuition/Fees are paid per Semester upon registration.
"Tuition Advanced Deposit" is not required.
The College offers a tuition payment plan each semester.