Culinary Arts
Note: Students enrolled in the CAH 140, 240 or 250 series pay a one time per semester materials fee of $200.
CAH 060 3
Credits
Basic Techniques of Cooking I
Basics in the Culinary Arts field designed for students with
special needs. Materials fee $75. (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. (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. As Demand Warrants
CAH 117 2
Credits
Art in Cake Icing
The preparation of cakes for icing and decorating. Topics
include borders, clowns, flowers, leaves, pattern transfer, frozen buttercream,
confectionery coating, royal icing, plus designing cakes rolled in buttercream.
Use of an airbrush, flow in techniques and tiered cake assembly covered.
(Prerequisite: CAH 116 or permission of instructor.) (1 + 2) Offered
Fall, Spring
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. (1+1)
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: $100. (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: $75.
(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: $100. (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: $100. (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, forcemeats, 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: $75. (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. (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. (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