Culinary (CULN)

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.