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Course Criteria
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3.00 Credits
Prerequisite: HM 315 with a grade of "C" or better.Advisory: ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment. Hours: 36 hours LEC; 54 hours LAB This course focuses on the art of the cold kitchen with emphasis on both modern and classical techniques. Topics covered include hors d'oeuvre, canapés, salads, brining, pickling, curing, and smoking. Italso includes basic charcuterie with emphasis on forcemeats, mousselines, terrines, patés, galantines and sausages.
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2.00 - 4.00 Credits
Prerequisite: Hospitality Management 315 with a "C" or better.Hours: 18 hours LEC; 225 hours LAB This course is a cooperative effort between the college, The American Culinary Federation and The Capital Chef 's Associations. Students will work with instructors and local chefs to prepare themselves to compete in regional and national culinary competitions, using the American Culinary Federation format. Labs will include knife skills and hot food preparation. Field trips to local restaurants will be included to work with local chefs. This course may be taken 4 times for a maximum of 12 units.
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1.00 - 4.00 Credits
Prerequisite: Must have completed 15 units in Hospitality Management with a grade of "C" or better.Advisory: MATH 25, ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment process. Hours: 18 hours LEC; 225 hours LAB This course is a cooperative effort between the college and hospitality industries in the community to provide training through practical on-the-job experience. Internship sponsors/employers assist in the acquisition of skills and application of knowledge learned in the classroom. May be taken 4 times for credit for a maximum of 8 units.
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3.00 Credits
Course Transferable to CSU Hours: 54 hours LEC This course covers the history of the culinary profession, explores the numerous avenues of opportunity, and studies the advantages of continuing education in the fi eld. It also covers the backgrounds and approaches of successful chefs and restaurateurs. Field trips are be required, and provide exposure to different types of kitchens, industry food shows, and/or markets.
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3.00 Credits
Advisory: MATH 204, ENGWR 102 or 103 and ENGRD 116 or ESLR 320, ESLL 320, and ESLW 320, or placement through assessment process. Course Transferable to CSU Hours: 54 hours LEC This course covers all phases of food sanitation; cause, control and investigation of illnesses caused by food contamination; sanitary practices in food preparation, proper dishwashing procedures; sanitation of kitchen, dining room, and all equipment; cleaning materials and procedures; garbage and refuse disposal. The course includes general safety precautions, including elementary fi rst aid; maintenance and operation of appropriate food service equipment; and elements of kitchen planning and types of equipment used.
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2.00 Credits
Corequisite: HM 315 Advisory: ENGWR 102 or 103, and ENGRD 116 with a grade of a?Ca? or better; OR ESLR 320 and ESLW 320 with a grade of a?Caor better; OR placement through assessment process. Course Transferable to CSU Hours: 18 hours LEC; 54 hours LAB This course covers theory and principles of doughs, yeast and pastries with emphasis in bread production, sweet and savory doughs, and egg doughs. Topics include croissant, puff dough, and pate-a-choux, traditional breakfast pastries, and American cookies and teacakes. All content is intended for students interested in commercial restaurants, bakeries, and other food service facilities. Laboratory work allows individual and quantity production of products studied.
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2.00 Credits
Prerequisite: HM 320 with a grade of "C" or better.Advisory: MATH 25, ENGWR 102 or 103, and ENGRD 116 with a grade of "C" or better; OR ESLR 320 and ESLW 320 with a grade of"C" or better; OR placement through assessment process.Course Transferable to CSU Hours: 18 hours LEC; 54 hours LAB This course covers the theory and principles of fi ne baking and pastry with emphasis on the European tradition. Concentration is on cakes, fi ne pastry, chocolate work, decoration, and classic and modern desserts. All lecture and laboratory material is intended for students interested in commercial application in restaurants, bakeries and other food service facilities. Laboratory work allows individual and quantity production of products studied.
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3.00 Credits
Prerequisite: HM 310, 320, and 325 with grades of "C" or better.Course Transferable to CSU Hours: 36 hours LEC; 54 hours LAB This course focuses on commercial production of baked products, pastries, candies, restaurant style desserts and wedding cakes. Lecture emphasizes advanced baking science; laboratory hours are spent in commercial production. Products include European style breads, restaurant style plate presentation, frozen desserts, tortes, cakes, sauces, tarts, pulled sugar, piping and chocolate work. Emphasis is placed on production of high quality products and professional presentation. Field trips to professional bakeries are required.
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2.00 Credits
Advisory: ENGWR 102 or 103, and ENGRD 116 with a grade of a?Ca? or better; OR ESLR 320 and ESLW 320 with a grade of a?Caor better; OR placement through assessment process. Course Transferable to CSU Hours: 36 hours LEC This course covers accounting and cost control principles in the foodservice industry. It includes the use of accounting techniques to analyze food and labor cost control, business operations, budgeting, fi nancing, and profi t and loss statements.
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3.00 Credits
Prerequisite: HM 315 with a grade of "C" or better.Advisory: HM 100 and 310. Course Transferable to CSU Hours: 36 hours LEC; 54 hours LAB This course presents the study of intermediate culinary techniques, production standards, recipe analysis, presentation, stocks, sauces, and major ingredients used in professional cooking. The laboratory component includes use of equipment, skills development and time management in the commercial kitchen.
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