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CULN 115: Culinary Math
1.50 Credits
Diablo Valley College
1.5 .units .SC 27 hours lecture per term This .course .focuses .on .the .application .of .math .competencies .to .specific .business .situations .in .the .food .service .industry. .CSU
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CULN 115 - Culinary Math
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CULN 120: Fundamentals of Cuisine
5.00 Credits
Diablo Valley College
5 .units .SC 270 hours laboratory per term Prerequisite: CULN 105 or equivalent Co-requisite: CULN 153 or equivalent Recommended: eligibility for ENGL 122 or equivalent Formerly HRMCU 120 This .course .builds .on .basic .student .skills .in .knife, .tool .and .culinary .equipment .handling, .introduces .basis .food .preparation, .and .provides .a .working .knowledge .of .laws .and .regulations .relating .to .safety .and .sanitation .in .the .kitchen. .The .emphasis .is .on .quantity .for .service. .CSU .
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CULN 120 - Fundamentals of Cuisine
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CULN 127: Garde Manger
2.00 Credits
Diablo Valley College
2 .units .SC 18 hours lecture/54 hours laboratory per term Prerequisite: CULN 120 or equivalent Formerly HRMCU 127 A .study .of .the .artistic .side .of .cold .food .preparation .from .basic .garnishes .to .advanced .forcemeat .preparations .such .as .gallantines, .pates .and .mousses. .Emphasis .on .decorated .platters, .buffets, .and .food .show .competitions. .CSU .
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CULN 150: Topics in Culinary Arts
3.00 - 4.00 Credits
Diablo Valley College
3-4 .units .SC May be repeated three times Variable hours A .supplemental .course .in .culinary .arts .to .provide .a .study .of .current .concepts .and .problems .in .culinary .arts .and .related .subdivisions. .Specific .topics .will .be .announced .in .the .schedule .of .courses. .CSU .
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CULN 150 - Topics in Culinary Arts
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CULN 153: Safety and Sanitation
2.00 Credits
Diablo Valley College
2 .units .SC 36 hours lecture per term Recommended: eligibility for ENGL 122 or equivalent Formerly HRMGT 153 A .course .to .develop .a .working .knowledge .of .the .basic .principles .of .safety .and .sanitation .and .their .application .in .food .service .operations. .Effective .hygiene .habits .and .food .handling .practices .are .reinforced, .for .protection .of .consumers. .This .course .must .be .taken .before .or .concurrently .with .the .first .culinary .laboratory .course. .CSU .
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CULN 155: Topics in Culinary Management
3.00 - 4.00 Credits
Diablo Valley College
3-4 .units .SC May be repeated three times Variable hours A .supplemental .course .in .culinary .management .to .provide .a .student .of .current .concepts .and .problems .in .culinary .management .and .related .subdivisions. .Specific .topics .will .be .announced .in .the .schedule .of .courses. .CSU .
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CULN 155 - Topics in Culinary Management
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CULN 160: Fundamentals of Wine and Spirits
3.00 Credits
Diablo Valley College
3 .units .SC 54 hours lecture per term Recommended: eligibility for ENGL 122 or equivalent Formerly HRMGT 260 This .course .provides .an .extensive .examination .of .beverage .service .operations .and .control, .basic .production .and .types .of .wines .and .spirits, .merchandising, .and .regulations .concerning .service .of .alcoholic .beverages. .CSU .
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CULN 160 - Fundamentals of Wine and Spirits
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CULN 165: Dining Room Operations
2.00 Credits
Diablo Valley College
2 .units .SC 36 hours lecture per term Co-requisite: CULN 166 or equivalent Principles .and .techniques .of .dining .room .service .and .management, .including .various .table .settings .and .methods .of .service. .CSU
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CULN 166: Dining Room Operations Laboratory
2.00 Credits
Diablo Valley College
2 .units .SC May be repeated three times 108 hours laboratory per term Co-requisite: CULN 153 or equivalent and CULN 165 or equivalent Formerly HRMGT 150 (laboratory component) This .course .provides .practical .experience .in .the .fundamentals .of .dining .room .service, .including .rules .and .methods .of .service, .handling .various .forms .of .food .service, .and .conducting .basic .dining .room .management .and .planning. .CSU .
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CULN 180: Fundamentals of Baking
3.50 Credits
Diablo Valley College
3.5 .units .SC 18 hours lecture/135 hours laboratory per term Co-requisite: CULN 153 or equivalent Recommended: ENGL 122 or equivalent Formerly HRMCU 180A and 180B An .applied .and .theoretical .study .of .basic .principles .of .commercial .baking .as .practiced .in .hotels, .restaurants .and .retail .bakeries. .Students .apply .fundamentals .of .baking .science .to .the .preparation .of .a .variety .of .products, .learning .to .use .and .care .for .equipment .normally .found .in .the .bakeshop .or .baking .areas. .CSU .
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