Culinary Arts A100-
Intro Hospitality Indus
(3)
Overview of the hospitality industry. Same as Food Service Management A100 and Hospitality, Travel & Tourism A100. Students completing Culinary Arts A100 may not receive credit for Food Service Management A100 or Hospitality, Travel & Tourism A100. Transfer Credit: CSU.
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Culinary Arts A120-
Culinary Principles 1
(3)
The class focus is on the fundamentals of food preparation, emphasizing quality standards of production and the basic cooking methods as used in the modern commercial kitchen. Laboratory work includes knife skill, vegetable cuts, and preparation of vegetables, soups, stocks, and sauces. High standards of professionalism, sanitation, and proper work habits will also be emphasized. Class requires purchase of a set of knives. Students will be required to follow hospitality department dress standards. TB clearance required. PREREQUISITE: Food Service Management A160, or concurrent enrollment. Transfer Credit: CSU.
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Culinary Arts A122-
Culinary Principles 2
(3)
Focus on the basic cooking methods as they apply to the major cuts of beef, veal, lamb, pork, poultry, and seafood. Portion control and proper boning techniques will be demonstrated and practiced. Quality standards of food presentation and achieving proper flavor through the correct application of the principles and processes of modern cookery will be practiced. High standards of professionalism, sanitation, and proper work habits will also be emphasized. Course requires purchase of a set of knives. Students will be required to follow hospitality department dress standards. TB clearance required. PREREQUISITE: Culinary Arts A120. Transfer Credit: CSU.
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Culinary Arts A124-
Principles of Baking 1
(2)
Study the fundamentals of baking, including ingredient composition and function, preparation and evaluation of yeast, roll-in yeast, and quick breads, biscuits and muffins, cookies, shortened cakes, pies, custards, and recipe conversion. Students will be required to follow hospitality department dress standards. TB clearance required. PREREQUISITE: Food Service Management A160, or concurrent enrollment. Transfer Credit: CSU.
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Culinary Arts A126-
Principles of Baking 2
(2)
Advanced course in pastry arts production, including puff pastry, foam cakes, classical European tortes, pastry fillings, meringues, cake decorating, chocolate handling, glazes, icings, tarts, and pate a choux. Students will be required to follow hospitality department dress standards. Note: TB CLEARANCE REQUIRED. PREREQUISITE: Culinary Arts A124
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Culinary Arts A149-
Pantry
(2)
Methods of pantry and breakfast preparation, including proper use of cook's knife, preparation and presentation of salad and salad dressings, proper vegetable and fruit cuts, and vegetable and fruit identification. Basic cooking methods applied in breakfast service will be covered. Students will also learn to use standardized recipes and practice quantity food preparation. Students will be required to follow hospitality department dress standards. TB clearance required. PREREQUISITE: Food Service Management A160, or concurrent enrollment. Transfer Credit: CSU.
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Culinary Arts A150-
Quantity Food Preparatn
(4)
The fundamentals of food preparation taught in large quantity; includes range, pantry and bakery preparation. Note: TB CLEARANCE REQUIRED
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Culinary Arts A199-
Current Issues in C A
(0.5-1.5)
This course deals with current issues in the field of culinary arts and food service management, rotating through a variety of topics such as culinary skills and innovations, sanitation, safety, nutrition management. May be taken for grades or on a pass-no pass basis. This course may be taken four times. Transfer Credit: CSU.
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Culinary Arts A200-
Garde Manger 1
(2)
Duties and skills required of the Garde Manger (cold food) chef, including the proper execution of the basic cooking methods. The course will explore the artistic side of food presentation. Topics include buffet salads, cold sauces and dressings, smoking and curing of meats, hors d’ oeuvre, pate, terrine, ice carving, salt dough, tallow sculpture, and cheeses. Students will be required to follow hospitality department dress standards. TB clearance required. PREREQUISITE: Food Service Management A160, or concurrent enrollment, and Culinary Arts A149. Transfer Credit: CSU.
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Culinary Arts A226-
Principles Pastry Arts
(3)
Advanced course of pastry arts emphasizing chocolate artistry and confections, sugar work, marzipan, and decorated cakes. Students will also learn applications of cutout, stencils, and molds for decorated plated desserts and specialty cakes. Note: TB CLEARANCE REQUIRED. PREREQUISITE: Culinary Arts A126 and A236 or concurrent enrollment
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Culinary Arts A236-
Direc Prac Bakng/Pastry 1
(2)
A directed opportunity for on the job baking and pastry training which includes practical training at OCC bakery for training in quantity bakery production. Option B includes on the job training at approved institutional or commercial facilities. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. TB clearance required. PREREQUISITE: Food Service Management A160 and Culinary Arts A124. ADVISORY: Culinary Arts A126. Transfer Credit: CSU.
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Culinary Arts A237-
Dir Practic Baking/Pastry 2
(2)
A directed opportunity for on the job baking and pastry training. Includes on the job training at approved institutional or commercial facilities. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. TB clearance required. PREREQUISITE: Food Service Management 160, Culinary Arts 124, Culinary Arts 236; ADVISORY: Culinary Arts 126. Transfer Credit: CSU.
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Culinary Arts A245-
Culinary Principles 3
(3)
Students will prepare a variety of American Regional Cuisine for service to customers in the OCC Captain's Table Restaurant. Cuisines from around the United States will be explained and discussed. Focus for the class will be on station readiness and implementation of the basic cooking methods in a volume, banquet style format while emphasizing the elements of quality presentation. Students will be required to follow hospitality department dress standards. TB clearance required. REQUIRED. PREREQUISITE: Culinary Arts A122, A124, and A149. Transfer Credit: CSU.
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Culinary Arts A255-
Garde Manger 2
(2)
This course applies previously learned Garde Manger techniques and skill in practical situations. Weekly themes will highlight different cuisine in a buffet format. Foods prepared will emphasize classical cooking with a modern approach to nutrition, service, and presentation. Also, charcuterie (sausage making), cheese making, and meat preservation will also be explored. Students will be required to follow hospitality department dress standards. TB clearance required. PREREQUISITE: Culinary Arts A200. Transfer Credit: CSU.
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Culinary Arts A265-
Ala Minute Cont Cooking
(2)
Students prepare menu offerings in the college's Captain's Table restaurant for the dining public. Emphasis is on station readiness (under strict time constraints), implementation of basic cooking methods, quality of presentation, and an exploration of a variety of cuisines from around the world in a cook-to-order format. Student will be required to follow hospitality department dress standards. Note: TB CLEARANCE REQUIRED
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