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Course Criteria
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6.00 Credits
Introduces basic pantry manger principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include: pantry functions, basic garnishes, breakfast presentation buffet presentation, cold preparations, cold sandwiches, salads and dressings, molds, garnishes, and cold hors d'oeuvres. Laboratory practice parallels class work. Hours: Class/Week 2 D.Lab/Week 2 P.Lab/Week 6 Credit 5 Prerequisite: CUL 114
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6.00 Credits
Emphasizes basic garde manger utilization and preparation of appetizers, condiments and hors d'oeuvres. Topics include: hot and cold hors d'oeuvres; salads, dressing, and relishes; sandwiches; patés and terrines; chaudfroids, geless, and molds; canapés; and garnishing, carving, and decorating. Laboratory practice parallels class work. Hours: Class/Week 2 D.Lab/Week 2 P.Lab/Week 6 Credit 5 Prerequisite: CUL 114, CUL 130
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0.00 Credits
Familiarizes the student with the principles and methods of sound leadership and decision making in the hospitality industry. Topics include: basic leadership principles and how to use them to solicit cooperation, use of leadership to develop the best possible senior-subordinate relationships, the various decision making processes, the ability to make sound and timely decisions, leadership within the framework of the major functions of management, and delegation of authority and responsibility in the hospitality industry. Hours: Class/Week 5 D.Lab/Week 0 Credit 5 Prerequisite: Provisional admission
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6.00 Credits
Emphasizes menu planning for all types of facilities, services, and special diets. Topics include: menu selection, menu development and pricing, nutrition, special diets, and cooking nutritional foods. Laboratory demonstrations and student management and supervision parallel class work. Hours: Class/Week 1 P.Lab/Week 6 Credit 3 Prerequisite: CUL 100, CUL 110, CUL 112
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6.00 Credits
Emphasizes all modern cuisine and introduces management concepts necessary to the functioning kitchen. Topics include international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, and competition entry. Laboratory demonstration and student experimentation paral el class work. Hours: Class/Week 2 D.Lab 2 P.Lab/Week 6 Credit 5 Prerequisites: CUL 100 , CUL 110, CUL 114
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10.00 Credits
Provides the student with the opportunity to gain management/supervision experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, or other food service business for four days per week throughout the quarter. On-the-job training topics include restaurant management/on-off premise catering/ food service business, supervisory training, and management training, on-off premise catering, hotel kitchen organization, kitchen management, restaurant kitchen systems, institutional food systems, kitchen departmental responsibilities, and kitchen productivity. Hours: Class/Week 2 Lab/Week 30 Credit 12 Prerequisite: CUL 114, CUL116 or CUL 127
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6.00 Credits
Emphasizes supervision, and management concepts, knowledge, and skills necessary to restaurants serving contemporary cuisine. Topics include: menu selection, layout and design, on/off premise catering, entrepreneurship, and smal business management. Laboratory demonstration and student experimentation parallel class work. Hours: Class/Week 2 D.Lab/Week 2 O.B.I./Week 6 Credit 5 Prerequisite: CUL 215
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4.00 Credits
Introduces fundamental concepts and operations necessary to utilize microcomputers for developing fundamental drafting techniques. Emphasis is placed on the basic concepts, terminology, and techniques necessary for CAD applications. Topics include: history of drafting, safety practices, terminology, hardware and software care and use, basic entities, CAD commands, line relationships, basic CAD applications, and geometric construction. Hours: Class/Week 4 P.Lab/O.B.I. 0 D.Lab/Week 4 Credit 6 Prerequisite: Provisional admission
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8.00 Credits
Emphasizes the development of fundamental drafting techniques. Topics include: safety practices, terminology, care and use of drafting equipment, lettering, line relationships, and geometric construction. Hours: Class/Week 2 D.Lab/Week 8 Credit 6 Prerequisite: Provisional admission
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9.00 Credits
Provides multiview and dimensioning techniques necessary to develop views that completely describe machine parts for manufacture. Topics include: multiview drawing, basic dimensioning practices, tolerances and fits, sketching, and precision measurement. Hours: Class/Week 1 D.Lab/Week 9 Credit 5 Prerequisite: DDF 101
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