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Course Criteria
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2.00 Credits
This course is the study and analysis of methods designed for improving job procedures and techniques. Lecture Hours: 36 Lab Hours: 0 Repeatable: No Grading: L CAN: None Transfer Status: None Degree Applicable: AA/AS COD GE: None CSU GE: None IGETC: None
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2.00 Credits
This course is a study of the factors involved in cost control. It emphasizes such topics as materials, salvage, waste, time, and quality requirements. Also included is a study of the supervisor's role in controlling costs. Lecture Hours: 36 Lab Hours: 0 Repeatable: No Grading: L CAN: None Transfer Status: None Degree Applicable: AA/AS COD GE: None CSU GE: None IGETC: None
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3.00 Credits
This course is a study of the principles of hygiene and sanitation and their application to food service operations. Emphasis is placed on the implementation of proper methods and procedures, and the food handler's responsibility in maintaining high sanitation and safety standards. Lecture Hours: 54 Lab Hours: 0 Repeatable: No Grading: L Advisory: ENG-050 and MATH-057 CAN: None Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CSU GE: None IGETC: None
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5.00 Credits
This course is a comprehensive study of the physical changes which take place when preparing foods and the safe and sanitary use of hand tools, knives and kitchen equipment. It focuses on "hands-on" experience in the production of stocks, broths, glazes, leading and small sauces, gravies, emulsified sauces, and soups. Cooking methods using moist-heat, dryheat, and fat, and the art of seasoning and flavoring are also covered. Lecture Hours: 50.4 Lab Hours: 118.8 Repeatable: No Grading: L Advisory: ENG-050 and MATH-057 CAN: None Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CSU GE: None IGETC: None
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5.00 Credits
This course covers the principles and practices used in producing pantry items in a commercial environment. A variety of menu items are prepared including salads, salad dressings, grill and breakfast items, and sandwiches. Lecture Hours: 54 Lab Hours: 108 Repeatable: No Grading: L Advisory: ENG-050 and MATH-057 CAN: None Transfer Status: None Degree Applicable: AA/AS COD GE: None CSU GE: None IGETC: None
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5.00 Credits
This course provides an understanding of basic characteristics and function of major ingredients. Focus is on the importance and accuracy of weights and measures and hands-on experience in the production of mixing methods of cakes, yeast raised products, Danish, breads, croissants, puff pastry, custards, puddings, and basic cake decorating. Lecture Hours: 50.4 Lab Hours: 118.8 Repeatable:No Grading: L Advisory: ENG-050 and MATH-057 CAN: None Transfer Status: None Degree Applicable: AA/AS COD GE: None CSU GE: None IGETC: None
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5.00 Credits
This course is a comprehensive study of the skills necessary in the preparation and presentation of cold buffets. It focuses on hands-on experience in the production of aspic jellies, chaud froid sauces, forcemeats, pates, gelatins, sausages, mousses, brines, dry cures, marinades, smoked meats, poultry and fish, salt dough display pieces, vegetable flowers, and buffet table and tray centerpieces using fruits, vegetables and ice sculptures. Lecture Hours: 50.4 Lab Hours: 118.8 Repeatable: No Grading: L Advisory: ENG-050 and MATH-057 CAN: None Transfer Status: None Degree Applicable: AA/AS COD GE: None CSU GE: None IGETC: None
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5.00 Credits
This is a comprehensive study of classical desserts for buffet display and competition show pieces. It focuses on "hands-on" experience in the production and display of pastillage, croquant, chocolate, marzipan, royal icing, and spun, pulled, and blown sugar. Lecture Hours: 50.4 Lab Hours: 118.8 Repeatable: No Grading: L Prerequisite: CART-034 Advisory: ENG-050 & MATH-057 CAN: None Transfer Status: None Degree Applicable: AA/AS COD GE: None CSU GE: None IGETC: None
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3.00 Credits
This course studies the basic principles of purchasing food and beverages, as well as nonfood items, with particular attention to product identification and to the ordering, receiving, storing, and issuing sequence. Lecture Hours: 54 Lab Hours: 0 Repeatable: No Grading: L Advisory: ENG-050 and MATH-057 CAN: None Transfer Status: None Degree Applicable: AA/AS COD GE: None CSU GE: None IGETC: None
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3.00 Credits
This course studies the basic principles of menu making for a variety of types of food service operations, considering the factors of clientele, types of operations, economic requirements, nutritional adequacy, skill of personnel, and equipment limitations. Lecture Hours: 54 Lab Hours: 0 Repeatable: No Grading: L Advisory: ENG-050 and MATH-057 CAN: None Transfer Status: None Degree Applicable: AA/AS COD GE: None CSU GE: None IGETC: None
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