Culinary (CUL)

CUL 91  Culinary Work Experience

1-4 Units (Degree Applicable)
(May be taken four times for credit)
(May be taken for Pass/No Pass only)
Prerequisite: Instructor approval and Compliance with Work Experience regulations as designated in the College Catalog.

Provides students with actual on-the-job experience in an approved culinary worksite that is related to classroom-based learning. A minimum of 54 clock hours per semester of supervised work is required for each unit of credit. It is recommended that the hours per week be equally distributed throughout the semester. Work experience placement is not guaranteed, but assistance is provided by faculty.

Course Schedule

CUL 101  Professional Cooking Foundations

3 Units (Degree Applicable)
Lecture: 54   

This lecture-based course provides a comprehensive introduction to the principles and practices of professional cooking. Students will explore core culinary techniques, kitchen terminology, ingredient functions, and the structure of professional kitchens. Emphasis is placed on understanding cooking methods, flavor development, menu planning, and food safety. The course also includes an overview of career pathways in the culinary field and develops essential soft skills such as communication, time management, teamwork, and professional conduct. Designed for aspiring culinary professionals, this course lays the theoretical groundwork for success in kitchen environments or further hands-on training.

Course Schedule

CUL 102  Professional Cooking I

3 Units (Degree Applicable, CSU, C-ID #: HOSP 160, HOSP 160 X)
Lecture: 36   Lab: 54
Prerequisite: HRM 52 and students are required to present a valid Food Safety Manager Certification.

Introduces professional kitchen operations through a comprehensive blend of lecture and hands-on lab instruction. Topics include food safety and sanitation, teamwork, tools and equipment, knife skills, mise en place, menu development, and core cooking methods. Students will explore the principles of flavor development and apply techniques to a variety of ingredients, including stocks, sauces, vegetables, grains, proteins, and seafood. In the lab, students will practice mise en place by organizing and preparing ingredients and tools before executing and presenting a variety of dishes. Each session emphasizes proper technique, efficient workflow, and clean presentation. Techniques covered include simmering, sauteing, roasting, braising, grilling, poaching, frying, and fabricating poultry. Students will also develop their understanding of classical knife cuts, emulsified dressings, and foundational preparations such as soups, salads, and sandwiches. Students are required to present a valid Food Safety Manager Certification and must wear the appropriate professional uniform, including non-slip kitchen footwear. This course is intended for students interested in pursuing a career in Hospitality, Culinary Arts or Baking or Pastry.

Course Schedule

CUL 103  Professional Cooking II

2 Units (Degree Applicable)
Lecture: 9   Lab: 81
Prerequisite: HRM 52 and CUL 102. Students are required to present a valid Food Safety Manager Certification.

This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry. This intensive, hands-on course propels experienced culinary students beyond recipes. Through direct engagement with premium ingredients and diverse cooking methods, one will cultivate an intuitive understanding of flavor development and product outcomes. Sharpen skills in a dynamic environment focused on cooking, tasting, and critical evaluation. Valid Food Safety Manager Certification and full professional kitchen uniform, including non-slip footwear. This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry.

Course Schedule

CUL 104  Garde Manger

3 Units (Degree Applicable)
Lecture: 36   Lab: 54
Prerequisite: HRM 52 and Students must present a valid Food Safety Manager Certification.

Embark on a culinary journey into the fascinating world of the Garde Manger, the cold kitchen, essential to any professional culinary operation. This foundational course will equip students with the fundamental techniques and knowledge required to excel in the preparation and presentation of a diverse range of cold dishes. Through hands-on practice and theoretical exploration, students will master essential skills in charcuterie, pates and terrines, salads and dressings, canapes and hors d'oeuvres, cheese and fruit platters, and buffet presentation. Emphasis will be placed on food safety, sanitation, proper knife skills, flavor development, and creative plating. Students are required to present a valid Food Safety Manager Certification and must wear the appropriate professional uniform, including non-slip kitchen footwear. This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry.

Course Schedule

CUL 105  Baking and Pastry I

2 Units (Degree Applicable, C-ID #: HOSP 180 X)
Lecture: 9   Lab: 81
Prerequisite: To participate in this course, students must present a valid Food Safety Manager Certification.

This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry. Feed your passion for the sweet side of the culinary arts! Take a journey into the foundational world of baking and pastry! This course provides a comprehensive introduction to the essential techniques, principles, and ingredients that form the bedrock of successful baking. Through hands-on practice and engaging instruction, students will learn fundamental mixing methods, understand the role of key ingredients, and develop the skills to create a variety of classic baked goods and pastries. Emphasis will be placed on accuracy, consistency, and developing a strong understanding of basic formulas. Students are required to present a valid Food Handler Certificate and must wear the appropriate uniform, including non-slip kitchen footwear. This course is intended for students interested in commercial application in restaurants, bakeries, and other food service facilities. This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry.

Course Schedule

CUL 106  Baking and Pastry II

2.5 Units (Degree Applicable)
Lecture: 9   Lab: 108
Prerequisite: CUL 105 and students must present a valid Food Safety Manager Certification.

Theory and principles of fine baking, pastry, and desserts with emphasis on the European tradition. Students will create and decorate cakes, fine pastry, chocolate work, and classic and modern desserts Delve deeper into the intricate theory and refined principles of fine baking, pastry, and dessert artistry, with a distinct focus on the esteemed European tradition. Building upon foundational skills, this intensive Level II course challenges students to master advanced techniques in creating both classic and contemporary desserts. Emphasis will be placed on cultivating exceptional organizational skills, maximizing speed and efficiency in production, and achieving stunning professional presentation. Designed for aspiring professionals, this course provides the advanced knowledge and practical expertise essential for success in demanding commercial environments such as fine-dining restaurants, upscale bakeries, and other high-end food service establishments. Students are required to present a valid Food Handler Certificate and must wear the appropriate professional uniform, including non-slip kitchen footwear. This course is intended for students interested in pursuing a career in Culinary Arts, or Baking and Pastry.

Course Schedule

CUL 107  World Cuisines

2 Units (Degree Applicable)
Lecture: 9   Lab: 81
Prerequisite: Students are required to present a valid Food Safety Handler Certification.

This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry. Embark on a culinary adventure and taste the world! This engaging, hands-on course delves into the vibrant tapestry of global cuisines. Through the preparation of authentic and flavorful dishes, you'll explore the unique ingredients, techniques, and cultural significance that define cooking around the world. Emphasis will be placed on understanding and appreciating diverse flavor profiles, from the aromatic spices of Southeast Asia to the bold tastes of Latin America and the delicate herbs of the Mediterranean. Discover how regional ingredients and historical influences shape the distinctive character of each cuisine, and expand your culinary repertoire with a global perspective. Students are required to present a valid Food Safety Handler Certification and must wear the appropriate professional uniform, including non-slip kitchen footwear. This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry.

Course Schedule

CUL 108  Cooking for Special Diets

3 Units (Degree Applicable)
Lecture: 36   Lab: 54
Prerequisite: Students are required to present a valid Food Handler Certificate. Basic cooking will not be taught; students should have foundational food preparation knowledge and skills prior to enrollment.

Essentials of planning and preparing meals for individuals with special dietary requirements. A variety of diets will be explored, including gluten-free, vegan, diabetic-friendly, low-sodium, allergen-free, and more. Students will gain knowledge and skills to prepare meals that cater to diverse dietary restrictions. Emphasis on nutritional requirements of each diet, ingredient substitutions, cooking techniques, and menu planning strategies. Basic cooking will not be taught; students should have foundational food preparation knowledge and skills prior to enrollment. Students are required to present a valid Food Handler Certificate.

Course Schedule

CUL 109  Butchery & Charcuterie

2 Units (Degree Applicable)
Lecture: 9   Lab: 81
Prerequisite: HRM 52 and students must present a valid Food Safety Manager Certification.

This intensive course provides hands-on training in the creation and preparation of high-quality meat products and charcuterie. Students will learn to expertly examine, identify, and fabricate a variety of proteins, including poultry, beef, lamb, and pork. A strong emphasis will be placed on stringent safety and sanitation protocols throughout the program. Practical experience will be gained in crafting common charcuterie items, producing diverse sausages, applying various curing techniques, and mastering both hot and cold smoking methods. Students must possess a valid Food Safety Manager Certification and adhere to professional standards by wearing the required uniform, including non-slip kitchen footwear, during all labs. This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry.

Course Schedule

CUL 111  Exploring Beverages

3 Units (Degree Applicable)
Lecture: 54   

Study of grapes and winemaking, spirits processing, and beer making. History, geography, evaluation, and a comparative tasting of wines, spirits, and beers. Selection, storage, service of wines, wine lists, wine pricing. Evaluation of wine and food pairings. Exploration of nonalcoholic beverages and the role they play in the restaurant industry. Note: Students must be 21 years or older with valid photo identification (ID) in order to taste alcoholic beverages. Students under 21 years of age will not be allowed to consume alcoholic beverages.

Course Schedule

CUL 112  Sustainability in Culinary Arts

3 Units (Degree Applicable)
Lecture: 54   

Explore sustainability in culinary arts. Examine current thinking, trends, and production methods of food, before moving into the often hidden methods and difficulties in processing, storing, distributing, preparing, and consuming these foods. Various business models and management systems will be explored, with an emphasis on sustainable values that focus on profitability, environmental concerns, and consumer satisfaction. Farm-to-table ideals will be explored through the cultivation of organic vegetables.

Course Schedule

CUL 113  Commercial Food Production

3 Units (Degree Applicable)
Lab: 162
Prerequisite: HRM 52 and CUL 102 and Students must present a valid Food Safety Manager Certification.

This course provides an in-depth exploration of operations in a high-volume commercial kitchen, with an emphasis on food safety, production efficiency, and cost control. Students will engage in hands-on preparation of breakfast items, baked goods (yeast and quick breads, cookies, and desserts), and large-scale catering while learning batch cooking and production forecasting techniques. The course includes a retail sales component with Cafe 91 grab & go, modeled after operations such as Starbucks, where students rotate through front- and back-of-house roles, gaining experience in barista service, customer engagement, and point-of-sale systems. Additional topics include inventory management, financial oversight, sanitation protocols, and the full flow of food from ordering through service. Designed for students pursuing careers in culinary arts, hospitality, or institutional foodservice. Students are required to present a valid Food Safety Manager Certification and must wear the appropriate professional uniform, including non-slip kitchen footwear.

Course Schedule

CUL 114  Dining Room Service Management

3 Units (Degree Applicable, CSU)
Lecture: 54   

Skills and knowledge needed for all aspects of dining room service. Exploration of the various styles of service. Table setting styles, buffet set-ups, wine and beverage service, and service as a sales tool are covered. The safety of both customer and staff are discussed.

Course Schedule

CUL 115  Restaurant Operations

4 Units (Degree Applicable)
Lab: 216
Prerequisite: HRM 52 and CUL 103. Students must present a valid Food Safety Manager Certification.
Corequisite: CUL 114 (May have been taken previously)

This course provides hands-on experience in operating a student-run restaurant, with an emphasis on front-of-house and back-of-house coordination, customer service, and food safety. Students rotate through key service and kitchen stations, practicing essential skills such as point-of-sale (POS) operations, barista service, and standardized recipe execution. Through experiential learning in Cafe 91, students apply industry-standard procedures for service, food preparation, and equipment operation, preparing them for careers in restaurant and hospitality management. Students are required to present a valid Food Safety Manager Certification and must wear the appropriate professional uniform, including non-slip kitchen footwear. This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry.

Course Schedule

CUL 117  Artisan Bread

2.5 Units (Degree Applicable)
Lecture: 9   Lab: 108

A systematic approach to bread, including details of mixing, fermenting, shaping, and baking bread. The course covers baker's math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals.

Course Schedule

CUL 118  Specialty Cakes

2 Units (Degree Applicable)
Lecture: 9   Lab: 81
Prerequisite: CUL 106. Students must present a valid Food Safety Manager Certification.

To participate in this course, students must present a valid Food Safety Manager Certification and wear the appropriate professional uniform, including non-slip kitchen footwear. Unlock the secrets of exceptional cake creation! This course provides comprehensive instruction in diverse cake mixing methods, crafting delectable creams and fillings, and mastering professional assembly techniques. Through hands-on practice, you'll develop a strong foundation in cake design and decoration, moving from simple elegance to visually stunning complexity. By the end of the course, you'll be able to produce intricate cakes with sophisticated textures and unforgettable flavors. Students must possess a valid Food Safety Manager Certification and adhere to professional standards by wearing the required uniform, including non-slip kitchen footwear, during all labs. This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry.

Course Schedule

CUL 121  American Regional Cuisine

2 Units (Degree Applicable)
Lecture: 9   Lab: 81
Prerequisite: HRM 52. Students must present a valid Food Safety Manager Certification.

This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry. American Regional Cooking is a flavorful journey through the diverse culinary landscape of the United States. From the hearty chowders of New England to the bold spices of the Southwest, this course explores iconic dishes and food traditions from every corner of the country - including the Mid-Atlantic, Deep South, West Coast, and beyond. Discover how geography, culture, and history have shaped America's regional cuisines, and gain hands-on experience preparing a variety of classic and contemporary recipes that celebrate the nation's rich food heritage. This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry.

Course Schedule

CUL 125  Food Service Entrepreneurship

3 Units (Degree Applicable)
Lecture: 54   

This project-based course introduces students to the entrepreneurial process in food service. Students will explore and examine the process of planning, developing, financing, and managing the operational aspects of launching a new foodservice operation, including restaurants, food trucks, home cottage, microenterprise home kitchen operation, and emerging alternatives. Drawing on core hospitality management concepts, the course guides students through the creation and evaluation of a comprehensive business plan for a foodservice operation concept. Emphasis is placed on critical decision-making, innovation, market research, feasibility analysis, and financial forecasting. The course will use a variety of media, such as case studies, real-life experiences, and interviews.

Course Schedule