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CA 101: Introduction to Food Service, Safety, And Sanitation
1.00 Credits
Cerritos College
Class hours: 1.0 Lecture This course covers the principles of food microbiology, important foodborne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of foodborne diseases and other microbiological problems. This course meets current food protection standards for regulatory agents. ServSafe Certification Exam will beadministered. Transfer Credit: CSU
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CA 120: Introduction to Hospitality
3.00 Credits
Cerritos College
Class hours: 3.0 Lecture This course is an overview of the hospitality industry and its various segments. Course content will include history, organizations, trends, and job opportunities. Transfer Credit: CSU
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CA 15: Certification For Food Handler
0.50 Credits
Cerritos College
Class hours: 0.5 Lecture This course covers the principles of food handling. It is a National Restaurant Association ServSafe course and meets current requirements established by regulatory agencies for a certified food handler. This course is offered on a credit/no credit basis only.
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CA 43: Occupational Work Experience
3.00 Credits
Cerritos College
Class hours: One (1) hour control class each week plus 15 hours of employment per week for Culinary Arts work experience 43 or 20 hours of employment per week for Culinary Arts work experience 44. The employment must be in a job related to the student's educational goal. Corequisite: (1) Enrollment in the Culinary Arts vocational program with 7 or more units including occupational work experience. Occupational Work Experience is a supervised employment program in an approved work station related to the student's declared major. Students meet with their instructor for a minimum of one hour per week and will receive credit for on-the-job learning experiences that are new or are an expansion of their regular responsibilities. This course may be repeated for a maximum of 2 times based on the number of hours on the job.
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CA 44: Occupational Work Experience
4.00 Credits
Cerritos College
Class hours: One (1) hour control class each week plus 15 hours of employment per week for Culinary Arts work experience 43 or 20 hours of employment per week for Culinary Arts work experience 44. The employment must be in a job related to the student's educational goal. Corequisite: (1) Enrollment in the Culinary Arts vocational program with 7 or more units including occupational work experience. Occupational Work Experience is a supervised employment program in an approved work station related to the student's declared major. Students meet with their instructor for a minimum of one hour per week and will receive credit for on-the-job learning experiences that are new or are an expansion of their regular responsibilities. This course may be repeated for a maximum of 2 times based on the number of hours on the job.
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CA 52: Introduction to Commercial Food Production
6.00 Credits
Cerritos College
Class hours: 4.0 Lecture/6.0 Laboratory Corequisite: CA 101 with a grade of Pass or "C" or higher or prior completion. This course introduces the beginning student to the ingredients, methods, and skills in commercial food production. The content will include history, nutrition, equipment, knife skills, ingredients, stocks and sauces, breakfast cookery, cold garde manger, and basic yeast bread production. A negative T.B. test for food service personnel is a State regulation.
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CA 53: Commercial Food Production: Pantry Items
9.50 Credits
Cerritos College
Class hours: 3.0 Lecture/20.0 Laboratory Prerequisite: CA 52 and CA 101 or equivalent with grades of Pass or "C" or higher. This is a basic course in fundamentals of hotel and restaurant dinner cooking and methods of preparing special pantry items. Lecture/demonstrations and practical experience in varied methods of cooking techniques are an essential part of this course.
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CA 54: Commercial Food Production: Meats & Poultry
9.50 Credits
Cerritos College
Class hours: 3.0 Lecture/20.0 Laboratory Prerequisite: CA 53 or equivalent with a grade of Pass or "C" or higher. This course is designed to familiarize the student with the principles and procedures of hotel restaurant butchering, meat purchasing, and the carving of meats and poultry. Includes lecture/demonstration and practical experience in carving procedures, trimming, boning, rolling, tying, and cutting of steaks and chops.
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CA 60: Foods Purchase And Control
3.00 Credits
Cerritos College
Class hours: 3.0 Lecture This course is designed to familiarize the student with all aspects of purchasing and cost control within the foodservice industry. Instruction and experience in the areas of forecasting operational needs, menu pricing, food purchasing, and cost control are included.
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CA 65: Food Costing
2.00 Credits
Cerritos College
Class hours: 2.0 Lecture This course emphasizes the use of food costing to control expenses for a food service establishment. This course will cover various costing systems, menu item pricing, and inventory maintenance. This course may be taken a maximum of 3 times.
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