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Culinary Arts Building

Culinary Arts

Degrees and Certificates

(Associate in Science)
Required Courses                                                             Units

CUL 2 Introductory Purchasing  1
CUL 3A Beginning Food Preparation  3
CUL 3B Advanced Food Preparation 3
CUL 4A Professional Baking 3
CUL 54 Sanitation, Safety/Storage .5
CUL 59A Beginning Restaurant Operations 4
CUL 59B Advanced Restaurant Operations 4
CUL 60 Advanced Foods and Catering 2
CUL 64  Beverage Control and Operations 2
CUL 65 Food Service Operation and Management 2
Total units required for degree major 24.5

Culinary Arts
(Certificate of Achievement)
Required Courses                                                             Units

CUL 3A Beginning Food Preparation  3
CUL 3B Advanced Food Preparation 3
CUL 4A Professional Baking 3
CUL 54 Sanitation, Safety/Storage  .5
CUL 59A Beginning Restaurant Operations 4
CUL 59B Advanced Restaurant Operations 4
CUL 60 Advanced Foods and Catering 2
CUL 65 Food Service Operation and Management 2
Total units required for degree major 21.5


 "For more information about this program, please contact Chef Robert Cabreros at rcabrero@yccd.edu.

Courses

CUL 2—Introductory Purchasing for Foodservice and Hospitality  (1 unit)                CSU
Supervisory control procedures, food and labor costs, receiving, inventory, storeroom, employee use, and maintenance of accurate records for food service and hospitality professionals.  Not open for credit to student with credit in FSM 2.  (L)
CUL 3A—Basic Food Preparation  (3 units)               CSU
Basic modern restaurant cooking techniques such as sauce making, meat cutting, lunch and dinner entrée preparation. Use and operation of food service machines and equipment.  (L)
CUL 3B—Professional Baking   (3 units)                    CSU
Advanced modern restaurant cooking methods such as Garde Manger, French stock and sauce making, advanced principles of meat cookery, advanced meat & seafood fabrication and identification, and advanced vegetable and starch identification and cookery. Pre-requisite: CUL 3A   (L,M)
CUL 4A—Beginning Professional Baking  (3 units)
Modern basic baking techniques that include bread making, modern basic desserts, and pastries techniques.  Preparation takes place in the student-operated restaurant kitchen.  (L)
CUL 4B— Advanced Professional Baking (3 units)                
Modern advanced baking techniques and methods including French pastry and dessert making, artisanal bread making and savory baking items in which preparation takes place in the student-operated bake shop. Pre-requisite: CUL 4A  (L)
CUL 54—Sanitation, Safety, and Storage  (.5 unit)
Preparation for the ServSafe Certification course and examination.  The ServSafe program trains both managers and employees to guard against food borne illnesses.  Meets the State of California (Campbell Bill) requirement for Certified Food Handler.  Not open for credit to student with credit in FSM 54.  (L)
CUL 59A—Beginning Restaurant Operations  (4 units)
Set-up and operations of the campus restaurant, including planning, preparing, cooking, and serving food in the student-operated restaurant. (L)
CUL 59B—Advanced Restaurant Operations  (4 units)
Set-up and management of the campus restaurant, including scheduling, marketing, inventory menu planning and costing.  Pre-requisite CUL 59A (L)
CUL 60—Advanced Foods and Catering  (2 units)
Plan, prepare, and serve several large and small catered events during the semester. (L)
CUL 64—Beverage Control and Operations  (2 units)
Regulations, licensing procedures, purchasing, inventory, and cost control; emphasis on bar set-up, service methods, and beverage merchandising.  Not open for credit to student with credit in FSM 57.  (L)
CUL 65—Food Service Operation and Management                                    (2 units)
Nature and importance of food service management, including planning, organizing, controlling, and developing a realistic and dynamic personnel program.