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Course Criteria
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3.00 Credits
Lec-3, field trips Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher Advise: CAHS 10 and 20 or industry experience Intended for CAHS degree-candidate students and culinary professionals. An advanced culinary course that familiarizes the culinary arts and restaurant management student with the major cuisines of Asia, the Mediterranean, and the Caribbean. Exploration of basic ingredients, cooking methods and terminology of each cuisine. CSU Formerly HR 206.
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3.00 Credits
Lec-3 Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher Advise: CAHS 10 and 20, or industry experience Intended for CAHS degree-candidate students and culinary professionals. Special attention paid to health problems associated with the "typical" American diet, the various food guide pyramids, comparing and contrasting cultural diets, moderate daily guidelines, and the search for an optimal diet. CSU Formerly HR 207.
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3.00 Credits
Lec-1, lab-6, field trips .. .. .. .. .. .. . .. .. .. ..P/NP available Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher Advise: CAHS 10 and 20 or equivalent industry experience Aspects of on-premise and off-premise catering. Includes five, unique catered events planned, prepared and staffed by students, such as banquets, barbecues, movable feasts, coffee breaks, dinner theater, theme parties, and tea parties. CSU Formerly 208.
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3.00 Credits
Lec-3 Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher The theoretical and practical foundations necessary to start a new restaurant, purchase an existing restaurant, or enter into a restaurant operating lease or management contract. Targeted to final year students in the Hotel and Restaurant Department's Foodservice Management track and to industry professionals. CSU Formerly 209.
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2.00 Credits
Lec-2 Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher Advise: Completion/concurrent enrollment in CAHS 20 The fabrication of beef, pork, veal, lamb, and fish. Proper cuts and their uses. Recognition of the quality of meat. Knowledge necessary for proper purchasing of meats in order to maintain the desired percentage of profit in a restaurant operation. CSU Formerly HR 21.
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2.00 Credits
Lec-2 Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher The fabrication of beef, pork, veal, and lamb. Proper cuts and their uses. Recognition of the quality of meat. Knowledge necessary for proper purchasing of meats in order to maintain the desired percentage of profit in restaurant operation. CSU Formerly 221.
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3.00 Credits
Lec-3 Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher; CAHS 10 or 10Q, or demonstration of CAHS 10 or 10Q exit skills, and currently enrolled in the Culinary Arts and Hospitality management Program. Repeat: max. 6 units Intended for the CAHMP degree-candidate students and culinary professionals. Special instruction in the finer arts of baking and pastry preparation and decoration, as related to food service in deluxe hotels and restaurants. Procedures and recipes in French pastries, candy making, petits fours, cake design and decoration, including gumpaste work and decoration of seasonal and wedding cakes. How to organize and staff, tools, equipment and materials for baking preparation. Use of tools and cooking techniques are demonstrated. Evaluation of items prepared in class is done at each session. CSU Formerly HR 24.
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3.00 Credits
Lec-3 Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher Principles of hotel and restaurant accounting, including the meaning and purposes of accounting, journalizing, periodic adjustments and formal statements. Emphasis on analysis of financial statements to be used as practical tools in making decisions in the operation of hotels and restaurants. CSU Formerly HR 242.
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3.00 Credits
Lec-3 Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher The physical aspects of hotel operations, including development, classification, and organization. Procedures for emergencies, check cashing, use of credit cards, and collection of accounts receivable. Protection of hotel property against damage and theft by guests. Fundamentals of taxes, leases, and insurance as they apply to the hotel and restaurant industry. CSU Formerly HR 243.
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3.00 Credits
Lec-3, lab-1, field trips P/NP available Survey of nutrient needs in different stages of the life cycle. Includes food and meal patterns appropriate for specialized dietary needs. Current controversies surrounding common health problems and dietary interrelationships. Analysis of weight control dietary regimes, nutritional assessment of individual's food intake. Evaluation of nutritional needs in relationship to various athletic sports and fitness and necessary diet food modifications. CSU Formerly CASC 20.
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