Culinary and Nutrition

Division: Consumer/Family Studies

The Culinary Department explores food preparation and presentation, as well as the responsibilities and skills necessary for introductory positions in restaurant, institutional and other food service operations.

The skills developed in within this discipline include food preparation and food related techniques, safety and sanitation, customer service, food inventory and ordering. Career options include positions in food preparation and presentation at many food service operations.

The Nutrition Department provides students with the opportunity to gain broad, introductory knowledge of nutritional science that may be applied to the job market or a more advanced degree.

Contact Information

Consumer and Family Studies Division Chair

Millicent Owens | (559) 730-3845 | millio@cos.edu
Tule: 502-B | Visalia Campus

Dean of Business, Social Science, and Consumer Family Studies

Jesse Wilcoxson |(559) 737-6281 | jessew@cos.edu
Kern: 716 | Visalia Campus

Certificates

CULN 020 Cultural Foods 3 unit(s)

Hours: 2 Lecture/Discussion

3 Lab

Equivalent Course: NUTR 020

Examination of the cultural and social meanings of food, food behaviors and food systems. Emphasis on the regional, ethnic and religious influences on food habits.

Advisory on Recommended Preparation: ENGL 251 or equivalent college course with "C" or better, or eligibility for ENGL 1 determined by COS Placement Procedures and MATH 360 or equivalent college course with "C" or better or eligibility for MATH 200 as determined by COS Placement Procedures

CULN 107 Sanitation and Safety 2 unit(s)

Hours: 2 Lecture/Discussion

Equivalent Course: NUTR 107

This course provides accurate, up-to-date information for all levels of employees in all aspects of food handling. It includes laws and regulations for food safety within the rapidly growing restaurant and food service industry. Students may elect to take the National Food Safety certificate exam at the end of the course.

CULN 201 Foods 3 unit(s)

Hours: 2 Lecture/Discussion

3 Lab

An elementary study on the physical properties and reactions of foods and culinary cooking techniques. Areas of study include food properties, nutritive values, nutrient preservation, product evaluation, food safety and sanitation.

CULN 205 Professional Cooking 3 unit(s)

Hours: 2 Lecture/Discussion

3 Lab

An introduction to the fundamentals of culinary arts, this hands-on course covers sauces and stocks, soups, pasta-making, breakfast and brunch items, yeast and quick breads and seasonal cuisine. Also includes knife techniques, culinary terms, menu-planning, tools and equipment. These topics are explored as they fit into a professional culinary operation. The course is taught by a professional with experience in the commercial food service industry.

CULN 206 Professional Cooking 2 3 unit(s)

Hours: 2 Lecture/Discussion

3 Lab

Fundamentals of culinary arts with an emphasis on baking techniques; yeast products, pastries, cookies, pies, and cakes. Other culinary techniques covered are stocks, soups, sauces, fish and shell fish. This hands-on course covers culinary basics such as sanitation and safety, knife skills, mise en place, tools and equipment, and professionalism and is taught by a professional with experience in the commercial food service industry.

NUTR 018 Nutrition 3 unit(s)

Hours: 3 Lecture/Discussion

A scientific study of basic chemical, biological and physiological principles and concepts of human nutrition. These principles are applied to the individual and appropriate food selection.

Prerequisites: (MATH 360 and (ENGL 251 or ENGL 261) or equivalent college course with "C" or better

NUTR 020 Cultural Foods 3 unit(s)

Hours: 2 Lecture/Discussion

3 Lab

Equivalent Course: CULN 020

Examination of the cultural and social meanings of food, food behaviors and food systems. Emphasis on the regional, ethnic and religious influences on food habits.

NUTR 107 Sanitation and Safety 2 unit(s)

Hours: 2 Lecture/Discussion

Equivalent Course: CULN 107

NUTR 119 Nutrition for Fitness 3 unit(s)

Hours: 3 Lecture/Discussion

Equivalent Course: HW 119

This course is designed to acquaint students with the nutritional needs of athletes and the relationship between nutrition and fitness. Students are required to use the computer, Internet and basic math skills to calculate nutritional needs. Topics include human energy, nutrient groups, body composition, and supplement use.

NUTR 214 Cooking for a Healthy Life 3 unit(s)

Hours: 2 Lecture/Discussion

3 Lab

Equivalent Course: NUTR 114

A hands-on cooking class which applies current nutritional guidelines to menu planning, food selection and recipe preparation. Basic skills to evaluate the healthfulness of foods will also be covered.