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Maps & ParkingCulinary 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
CULN 020 Cultural Foods
3 unit(s)
Hours: 2 Lecture/Discussion
3 Lab
Materials Fees: 45
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.
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
Materials Fees: 35
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
Materials Fees: 40
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
Materials Fees: 35
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.
NUTR 020 Cultural Foods
3 unit(s)
Hours: 2 Lecture/Discussion
3 Lab
Materials Fees: 45
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
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.
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
Materials Fees: 50
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.