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Note:
Students
enrolled
in
the
CAH
140
or
240
series
pay
a
one
time
per
semester
material
fee
of
$125.00.
CAH
060
(3
Credits)
Fall,
Spring
Basic
Techniques
of
Cooking
I
(1.5+6)
Basics
in
the
Culinary
Arts
field
designed
for
students
with
special
needs.
Materials
fee
$75.00.
(Prerequisite:
Instructor
permission
required.)
CAH
070
(6
Credits)
Fall,
Spring
Basic
Techniques
of
Cooking
II
(3+12)
An
open
ended
course
providing
an
appropriate
learning
sequence
for
students
with
special
needs.
Materials
fee:
$125.00.
(Prerequisite:
Instructor
permission
required.)
CAH
105
(3
Credits)
Fall,
Spring
Principles
of
Food
Service
I
(3+0)
Food
service
and
the
principle
variations
which
students
may
encounter
in
the
industry;
professional
standards,
kitchen
safety,
first
aid,
storeroom
operation,
kitchen
equipment
and
basic
culinary
terminology.
CAH
116
(1
Credit)
As
Demand
Warrants
Beginning
Cake
Decorating
I
(1+0)
The
proper
preparation
of
cakes
for
icing
and
decorating.
Topics
include
basic
borders,
buttercreme
flowers,
leaves,
and
clowns.
Students
decorate
a
minimum
of
three
cakes.
CAH
117
(1
Credit)
As
Demand
Warrants
Intermediate
Cake
Decorating
(1+0)
Advanced
methods
such
as
pattern
transfer,
flowers
and
borders,
wafer
paper,
chocolate
and
sugar
molding.
Use
of
an
airbrush,
flow
in
techniques
and
tiered
cake
assembly
covered.
For
the
more
advanced
cake
decorator.
(Prerequisite:
CAH
116
or
permission
of
instructor.)
CAH
140
(5
Credits)
Fall,
Spring
Food
Production
I
(5+0)
Teaches
basic
food
service
skills
in
a
commercial
kitchen
environment.
Standardized
recipes
and
procedures
stressed.
End
product
critiqued
daily.
Student
assignments
rotate
between
a
stock
and
soup
station,
vegetable
station,
pantry,
and
service
line
and
grill.
Emphasis
on
sanitary
food
handling
practices
and
professional
work
habits.
Materials
fee:
See
note
at
beginning
of
section.
CAH
141
(5
Credits)
Fall,
Spring
Food
Production
II
(5+0)
Continuation
of
CAH
140
with
emphasis
on
preparation
and
use
of
small
sauces,
sauteing,
roasting,
braising,
stewing
and
broiling.
Salad
bar
preparation
and
grill
service
covered.
Materials
fee:
See
note
at
beginning
of
section.
CAH
145
(5
Credits)
Fall,
Spring
Bakery
Production
I
(5+0)
Basic
commercial
baking
skills
and
procedures.
Standardized
recipes
and
procedures
stressed.
End
product
critiqued
daily.
Emphasis
on
sanitary
food
handling
practices
and
professional
work
habits.
Materials
fee:
See
note
at
beginning
of
section.
CAH
146
(5
Credits)
Fall,
Spring
Bakery
Production
II
(5+0)
Continuation
of
CAH
145
with
emphasis
on
Danish
and
French
pastries,
combination
breads,
tortes
and
fancy
dessert
items.
Materials
fee:
See
note
at
beginning
of
section.
CAH
150
(1
Credit)
Fall,
Spring
Sanitation
(1+0)
Sanitation
principles
essential
to
commercial
kitchen
personnel.
Successful
course
completion
allows
the
student
to
receive
certification
by
the
National
Institute
for
the
Food
Service
Industry.
CAH
152
(2
Credits)
Fall,
Spring
Supervisory
Development
(2+0)
Problems
and
challenges
that
food
service
supervisors
deal
with
every
day.
Development
of
personnel
management
methods.
CAH
154
(2
Credits)
Fall,
Spring
Dining
Room
Service
(2+0)
American
style
table
service.
Dining
room
service,
management,
controls
and
methods.
CAH
160
(2
Credits)
Fall,
Spring
Principles
of
Nutrition
(2+0)
Basic
principles
of
nutrition
with
emphasis
on
nutrients
and
their
function
in
relation
to
human
health.
CAH
161
(1
Credit)
Fall
Pastry
Tube
Art
(.5+1)
Basic
cake
and
food
product
techniques
including
borders,
flowers,
cake
designing,
and
proper
use
of
pastry
tube
bags.
CAH
170
(2
Credits)
Fall,
Spring
Gourmet
Cooking
(2+0)
Preparation
and
service
of
gourmet
beef,
poultry
and
seafood
entrees
for
the
home
cook.
Recipes
represent
new
ideas
in
home
entertainment,
and
menus
change
every
semester.
Materials
fee:
$75.00.
CAH
171
(2
Credits)
Fall,
Spring
Gourmet
Baking
(2+0)
Preparation
of
a
wide
range
of
breads,
pastries,
fancy
desserts,
French
pastry,
and
simple
tortes.
Recipes
represent
traditional
methods
of
baking
along
with
current
trends
in
home
entertainment.
Materials
fee:
$60.00.
CAH
172
(2
Credits)
As
Demand
Warrants
Gourmet
Asian/Oriental
Cooking
(2+0)
Preparation
and
service
of
Asian/Oriental
dishes.
Study
and
use
of
proper
cooking
methods
emphasized.
Students
prepare
and
enjoy
a
full
meal
at
each
class
session.
Materials
fee:
$75.00.
CAH
174
(2
Credits)
Fall,
Spring
Vegetarian
Cooking
(2+0)
Preparation
and
service
of
vegetarian
foods
and
balanced
meals;
use
of
condiments
that
are
nourishing
to
the
body.
Recipes
will
include
some
seasonal,
ethnic
and
gourmet,
but
emphasis
will
be
on
preparing
quick,
healthful,
tasty
meatless
meals.
Materials
fee:
$75.00.
CAH
175
(2
Credits)
As
Demand
Warrants
Introduction
to
Meat
Cutting
I
(1.5+2.5)
Professional
meat
cutting
for
lamb,
beef,
pork,
poultry,
and
seafood;
health
regulations
using
current
industry
standards;
sausage
making
and
meat
curing.
CAH
199
(1
-
12
Credits)
Summer,
As
Demand
Warrants
Culinary
Arts
Workstudy
Externship
Practice
in
a
variety
of
food
service
operations,
learning
current
cooking
methods
and
techniques.
Student
evaluations
by
the
externship
coordinator
and
the
employer.
Enrollment
by
special
permission
only.
CAH
242
(5
Credits)
Fall,
Spring
Food
Production
III
(5+0)
Continuation
of
CAH
141
with
emphasis
on
ala
carte
and
production
cooking.
Students
prepare
foods
for
the
advanced
table
service
class.
Foods
will
represent
current
trends
in
the
industry
with
kitchen
organization
and
professional
methods
stressed.
Materials
fee:
See
note
at
beginning
of
section.
(Prerequisite:
CAH
141.)
CAH
243
(5
Credits)
Fall,
Spring
Food
Production
IV
(5+0)
Continuation
of
CAH
242
with
emphasis
on
international
and
new
trend
American
Cooking.
The
role
of
the
Garde
Manger
in
the
modern
kitchen
explored.
Materials
fee:
See
note
at
beginning
of
section.
(Prerequisite:
CAH
242
or
permission
of
instructor.)
CAH
247
(5
Credits)
Fall,
Spring
Bakery
Production
III
(5+0)
Continuation
of
CAH
146
with
emphasis
on
specialty
breads,
desserts,
cakes,
tortes
and
French
pastries.
Ability
to
plan
and
organize
production,
schedule
and
supervise
other
students
emphasized.
Materials
fee:
See
note
at
beginning
of
section.
(Prerequisite:
CAH
146
or
permission
of
instructor.)
CAH
248
(5
Credits)
Fall,
Spring
Bakery
Production
IV
(5+0)
Continuation
of
CAH
247
with
emphasis
on
pastry
buffet.
Students
will
produce
artistic
centerpieces,
decorated
tortes
and
cakes,
assorted
French
pastries,
assorted
petit
fours,
and
assorted
candies.
Materials
fee:
See
note
at
beginning
of
section.
(Prerequisites:
CAH
146
and
247
or
permission
of
instructor.)
CAH
250
(2
Credits)
As
Demand
Warrants
Garde
Manger
(2+0)
A
hands-on
experience
in
buffet.
Presentation
of
hot
and
cold
foods.
Students
produce
pates,
mousses,
forcements,
aspics,
and
other
items
essential
to
culinary
expertise.
CAH
253
(2
Credits)
As
Demand
Warrants
Storeroom
Purchasing
and
Receiving
(2+0)
Formal
and
informal
methods
of
purchasing,
receiving
and
storing
of
food
and
nonfood
items
in
food
service
operations.
Specifications,
par
inventory
systems
and
controls.
CAH
255
(2
Credits)
As
Demand
Warrants
Food
Service
Management
(2+0)
The
management
team's
responsibility
in
food
service
operation.
Students
assume
the
role
of
kitchen
manager,
dining
room
manager
and
general
manager.
CAH
256
(2
Credits)
As
Demand
Warrants
Food
Service
Accounting
(2+0)
Principles
and
practices
concerned
with
determination
of
food
cost,
labor
cost,
beverage
cost
and
the
basic
accounting
practices
necessary
to
operate
a
successful
food
service
operation.
CAH
257
(1
Credit)
As
Demand
Warrants
Oenology-Hospitality
Industry
I
(1+0)
Study
and
evaluation
of
the
wines
of
France,
Germany,
Italy
and
the
California
wine
producing
areas.
Focus
on
"point
of
sale"
approach
for
first
level
serving
staff.
Special
attention
to
selecting
for
individual
meals.
Materials
fee:
$60.00.
(Prerequisite:
Must
be
at
least
21
years
of
age
to
enroll.)
CAH
258
(1
Credit)
As
Demand
Warrants
Oenology-Hospitality
Industry
II
(1+0)
A
continuation
of
CAH
257
with
in-depth
evaluation
and
study
of
the
major
wine
producing
areas
of
the
Pacific
Northwest,
California,
France,
Germany
and
Italy.
Focus
on
preparing
the
new
sommelier.
Special
attention
to
selections
for
building
cellar
and
developing
breadth
in
the
restaurant.
Materials
fee:
$60.00.
(Prerequisites:
CAH
257
or
permission
of
instructor.
Must
be
at
least
21
years
of
age
to
enroll.)
CAH
259
(1
Credit)
As
Demand
Warrants
Advanced
Oenology
(1+0)
The
study
and
evaluation
of
the
wines
of
France
and
Germany.
Emphasis
on
the
marketing
production,
serving
and
control
of
wine
sales.
Materials
fee:
$75.00.
(Prerequisite:
CAH
257
and
CAH
258
or
permission
of
instructor.
Must
be
at
least
21
years
of
age
to
enroll.)
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