Culinary (CULN)

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.
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
Materials Fees: $35
Equivalent Course: NUTR 101
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
Equivalent Course: NUTR 105
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
Equivalent Course: NUTR 106
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.