|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
2.00 Credits
1-2 units; 1 hour Lecture Prerequisite: CAHM 172. Recommended Preparation: Eligibility for ENGL 100 and READ 100. Explores world wines in depth, focusing on differences in viniculture, wine laws, and grape varietals in major world wine producing countries including sensory perception of wine based on the terroir influences of the region. Must be 21 or over to enroll.
-
2.00 Credits
1-2 units; 0.5 hour Lecture, 1.5 hours Laboratory Recommended Preparation: Eligibility for ENGL 100 and READ 100. Presents the history and techniques of sauce making around the world.
-
4.00 Credits
4 units; 20 hours Laboratory Repeatability: May be taken a total of 2 times. Prerequisite: CAHM 50ABCL, CAHM 64, CAHM 151B. Corequisite: COMM 8. Recommended Preparation: Eligibility for ENGL 100. Students will gain hands-on experience in restaurants, bakeries, hotels, resorts, casinos, or food service establishments that meet their career goals in a learning environment that is supported by Cabrillo Culinary Arts instructors and dedicated chefs and managers in the industry. Prospective interns will be interviewed and selected by the manager or chef of the approved site.
-
3.00 Credits
3 units; 3 hours Lecture Recommended Preparation: Eligibility for ENGL 100 and READ 100. Examines essential nutrients and how they affect our health throughout life emphasizing and evaluating current developments in nutrition. May be offered in a Distance-Learning Format. Transfer Credit: Transfers to CSU. Transfers to UC. CAN FCS2.
-
1.00 Credits
1 unit; 1 hour Lecture Recommended Preparation: Eligibility for ENGL 100 and READ 100. Explores kitchen safety and sanitation, nutrition, menu planning, food costing, principles of cooking, knife skills, tools and equipment, and techniques for making stocks, sauces, and soups via lecture-based instruction. Transfer Credit: Transfers to CSU.
-
1.00 Credits
1 unit; 1 hour Lecture Recommended Preparation: Eligibility for ENGL 100 and READ 100. Introduces the principles of restaurant organization; purchasing, storage, cutting, and cooking methods for meat, poultry, fish, shellfish, and vegetarian entrees via lecture-based instruction. Transfer Credit: Transfers to CSU.
-
1.00 Credits
1 unit; 1 hour Lecture Recommended Preparation: Eligibility for ENGL 100 and READ 100. Introduces the principles of baking breads, cakes, custards, pies; preparation of fruits, vegetables, starches; and hors d'oeuvre preparation via lecture-based instruction. Transfer Credit: Transfers to CSU.
-
2.00 Credits
2 units; 6 hours Laboratory Repeatability: May be taken a total of 2 times. Corequisite: CAHM 50A, CAHM 50B, and CAHM 50C. Recommended Preparation: Eligibility for ENGL 100 and READ 100. Explores a practical application of basic food preparation, service, costing, sanitation, menu planning, and purchasing via laboratory-based instruction. Transfer Credit: Transfers to CSU.
-
2.00 Credits
2 units; 2 hours Lecture Recommended Preparation: Eligibility for ENGL 100 and READ 100. Examines menu planning, costing, beverage management, public relations, hospitality service, and business strategies involved in catering. Transfer Credit: Transfers to CSU.
-
2.00 Credits
2 units; 2 hours Lecture Recommended Preparation: Eligibility for ENGL 100 and READ 100. Examines and evaluates all phases of food sanitation, public health laws, and special problems in hotel and restaurant sanitation. Transfer Credit: Transfers to CSU.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|