Culinary Arts
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
Basic Techniques of Cooking I
Basics in the Culinary Arts field designed for students with special needs.
Materials fee $75.00. (Prerequisite: Permission of instructor required.) (1.5 + 6)
Offered Fall, Spring
CAH 070 6 Credits
Basic Techniques of Cooking II
An open ended course providing an appropriate learning sequence for students
with special needs. Materials fee: $125.00. (Prerequisite: Permission of instructor
required.) (3 + 12) Offered Fall, Spring
CAH 105 3 Credits
Principles of Food Service I
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. (3 + 0) Offered
Fall, Spring
CAH 116 1 Credit
Beginning Cake Decorating I
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. (1 + 0) Offered As Demand Warrants
CAH 117 1 Credit
Intermediate Cake Decorating
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.)
(1 + 0) Offered As Demand Warrants
CAH 140 5 Credits
Food Production I
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. (5 + 0)
Offered Fall, Spring
CAH 141 5 Credits
Food Production II
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. (5 + 0)
Offered Fall, Spring
CAH 145 5 Credits
Bakery Production I
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.
(5 + 0) Offered Fall, Spring
CAH 146 5 Credits
Bakery Production II
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. (5 + 0) Offered Fall, Spring
CAH 150 1 Credit
Sanitation
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. (1 + 0)
Offered Fall, Spring
CAH 152 2 Credits
Supervisory Development
Problems and challenges that food service supervisors deal with every day.
Development of personnel management methods. (2 + 0) Offered Fall,
Spring
CAH 154 2 Credits
Dining Room Service
American style table service. Dining room service, management, controls and
methods. (2 + 0) Offered Fall, Spring
CAH 160 2 Credits
Principles of Nutrition
Basic principles of nutrition with emphasis on nutrients and their function
in relation to human health. (2 + 0) Offered Fall, Spring
CAH 161 1 Credit
Pastry Tube Art
Basic cake and food product techniques including borders, flowers, cake designing
and proper use of pastry tube bags.
CAH 170 2 Credits
Gourmet Cooking
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. (2 + 0) Offered Fall, Spring
CAH 171 2 Credits
Gourmet Baking
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. (2 + 0)
Offered Fall, Spring
CAH 172 2 Credits
Gourmet Asian/Oriental Cooking
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. (2 + 0) Offered As Demand Warrants
CAH 174 2 Credits
Vegetarian Cooking
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. (2 + 0) Offered Fall, Spring
CAH 175 2 Credits
Introduction to Meat Cutting I
Professional meat cutting for lamb, beef, pork, poultry and seafood;
health regulations using current industry standards; sausage making
and meat curing. (1.5 + 2.5) Offered As Demand Warrants
CAH 199 1–12 Credits
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.
Offered Summer, As Demand Warrants
CAH 242 5 Credits
Food Production III
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.) (5 + 0)
Offered Fall, Spring
CAH 243 5 Credits
Food Production IV
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.) (5 + 0) Offered Fall, Spring
CAH 247 5 Credits
Bakery Production III
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.) (5 + 0) Offered Fall, Spring
CAH 248 5 Credits
Bakery Production IV
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.) (5 + 0) Offered Fall, Spring
CAH 250 2 Credits
Garde Manger
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. (2 + 0) Offered As Demand
Warrants
CAH 253 2 Credits
Storeroom Purchasing and Receiving
Formal and informal methods of purchasing, receiving and storing
of food and nonfood items in food service operations. Specifications,
par inventory systems and controls. (2 + 0) Offered As Demand
Warrants
CAH 255 2 Credits
Food Service Management
The management team’s responsibility in food service operation.
Students assume the role of kitchen manager, dining room manager and
general manager. (2 + 0) Offered As Demand Warrants
CAH 256 2 Credits
Food Service Accounting
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. (2 + 0) Offered
As Demand Warrants
CAH 257 1 Credit
Oenology-Hospitality Industry I
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.) (1 + 0) Offered As Demand Warrants
CAH 258 1 Credit
Oenology-Hospitality Industry II
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.)
(1 + 0) Offered As Demand Warrants
CAH 259 1 Credit
Advanced Oenology
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.) (1 + 0) Offered
As Demand Warrants