Culinary Courses

• CLN ART 113 Culinary Skills I

3 units (CSU) 36 hour lecture, 72 hour lab
This course covers career opportunities in the culinary fields, world cultures and food trends, kitchen organization, sanitation and safety, nutrition, basic knife techniques, basic culinary terminology, ingredient function, product identification, and the theory of food preparation and production.

• CLN ART 114 Aromatics

2 units (CSU) 108 hour lab
This course presents an in depth study of history and purposes of herbs and spices in the context of world flavor profile. Emphasis is on developing a sense of taste for herbs, spices, blends and condiments, and, determining when and how much to use.

• CLN ART 115 Food Fabrication

2 units (CSU) 18 hour lecture, 54 hour lab
In this course students will learn to fabricate meats, game, fish, shellfish, and poultry into portion size cuts. Emphasis on hotel and restaurant cuts, quality and yield grading, and costing the fabricated cuts.

• CLN ART 116 PRODUCT IDENTIFICATION AND PURCHASING

2 units (CSU) 8 hour lecture, 54 hour lab
In this course participants focus primarily on meats, fish, poultry, vegetables, fruits, herbs, spices, groceries, dairy, paper, and other products. Students will learn how to recognize foods by their appearance, smell, texture, and taste. Course will cover purchasing cycle and quantity/quality controls.

• CLN ART 117 FOOD SANITATION AND SAFETY

3 units (CSU) 36 hour lecture, 54 hour lab
This course introduces food, environmental sanitation and safety in the food production area. Focus on food-borne illnesses, origins, food handling, receiving and storage practices, pest management, and other safety procedures in the food service industry. Course fulfills ServSafe Certification.

• CLN ART 123 Culinary Skills II

3 units (CSU) 18 hour lecture, 108 hour lab
This course reinforces knowledge, skills and techniques of basic cooking. Vegetable, starch, stock, soup and sauce cookery are investigated and produced. This course will also develop skills and techniques used in preparing, plating, and serving main course dishes.

• CLN ART 124 MENU PLANNING AND NUTRITION

3 units (CSU) 36 hour lecture, 54 hour lab
This course emphasizes menu planning for a variety of commercial and institutional foodservice operations. Layout and design of the printed menus are studied. Basic nutrition principles and theories for various groups are investigated. Healthy foods, pleasing to the eyes and the palate, will be prepared to cater to the growing number of health-minded customers.;

• CLN ART 125 BREAKFAST AND LUNCH COOKERY

3 units (CSU) 18 hour lecture, 108 hour lab
In this course students acquire basic skills needed to prepare breakfast and lunch in a foodservice operation.  The basic methods of preparation for eggs, quick breads, grains, breakfast beverages, potatoes, meats, and fish are emphasized. The organization and maintenance of a smooth workflow on the line are studied. A variety of contemporary lunch items are prepared and served in a casual operation. Emphasis is on quality food presentation, quantity food production, and timing. This course may be scheduled at times to be arranged (TBA) for a minimum of 126:00 hours.

• CLN ART 126 BAKING SKILLS

3 units (CSU) 36 hour lecture, 54 hour lab
This course emphasizes the basic principles of baking. Students create yeast dough, quick breads, doughnuts, fritters, pancakes and waffles, pies, cakes, cookies, custards, puddings, mousses, and soufflés. Functions of primary ingredients used in baking are also studied.

• CLN ART 133 ADVANCE GARDE MANGER

3 units (CSU) 18 hour lecture, 108 hour lab
Introduction to the preparation of canapes, hot and cold hors d'oeuvres, appetizers, pates, galantines, terrines, ballotines, and mousse. Curing and smoking techniques for meats, seafood, and poultry items are practiced. Modern ways of decorating and arranging food platters for practical and show purposes are shown. Fruit, vegetables, tallow, salt and ice Carving techniques, and center pieces will be prepared.

• CLN 134 CLASSIC AND CONTEMPORARY CUISINE

3 units (CSU) 18 hour lecture, 108 hour lab
In this course students will learn to prepare classic and contemporary cuisine in a fine dining restaurant setting. Correct application of culinary skills, plate presentation, organization, and timing in the production of prix-fixed and a la carte menu will be practiced. Escoffier's guidelines and contemporary chef's philosophy of food are explored and examined in light of today's understanding of food, nutrition, and presentation.

• CLN ART 135 DINING ROOM AND BEVERAGE MANAGEMENT

3 units (CSU) 18 hour lecture, 108 hour lab
This course covers extensive and practical dining room and beverage service. Hands on skills with service mise en place, proper service techniques, suggestive selling, and different service styles. The course also includes Customer Service Certification from NRAEF ManageFirst.

• CLN ART 136 RESTAURANT MANAGEMENT

3 units (CSU) 36 hour lecture, 54 hour lab
This course provides extensive coverage of restaurant management and systems. Students will develop knowledge in the management of customers, operations, and employees. Student will identify the crucial elements in the successful operation of a restaurant and show their interrelationships.