Culinary Arts

Image: Scenes from around campus

Culinary Arts Courses

Culinary Arts Courses (Download PDF – 980kb)


Garde Manger and Contemporary American Bistro Cooking

Course Number: CULIN 31
Units: 7
Class: 12 hours laboratory
Prerequisite: CULIN 223, 224, 225, 226, 227
Corequisite: CULIN 33, 53, 232

Appropriate department dress code and T.B. clearance required.
Acceptable for credit: CSU
Description: Introduction to professional fine-dining restaurant food service: Emphasis on a la carte cooking and garde manger; hands-on lab experience in a working restaurant incorporating contemporary American cooking techniques and theories.

 

Managing Food Sanitation

Course Number: CULIN 33
Units: 2
Class: 2 hours lecture
TB clearance required
Acceptable for credit: CSU
Description: Advanced theory and principles of food sanitation: Safe food handling and storage, HACCP program planning, OSHA regulations, and personal hygiene and safety; preparation for NRA SERVSAFE certification exam.

 

International Cuisine

Course Number: CULIN 41
Units: 7
Class: 3 hours lecture, 12 hours laboratory
Prerequisite: Culin 31, 33, 53, 232
Corequisite: Culin 50, 51

Appropriate department dress code and T.B. clearance required.
Acceptable for credit: CSU
Description: Capstone course requiring professional a la carte cooking and service at fine dining level; hands-on lab experience in a working restaurant incorporating international cooking techniques and theories.

 

Selected Topics in Culinary Arts

Course Number: CULIN 48GA-MZ
Units: .5-9

Class: 0-9 hours lecture, 0-27 hours laboratory (GR)

Acceptable for credit: CSU
See section on Selected Topics.

 

Principles of Food, Beverages, and Labor Controls

Course Number: CULIN 50
Units: 3
Class: 3 hours lecture
Prerequisite: Culin 31, 33, 53, 232
Corequisite: Culin 41, 51

TB clearance required

Course can lead to National Restaurant Association Education Foundation certification

Open to non-degree hospitality and culinary arts industry professionals.
Acceptable for credit: CSU
Description: Advanced theory and techniques of food-service management: Emphasis on food, beverage, and labor cost controls.

 

Supervision in the Hospitality Industry

Course Number: CULIN 51
Units: 3
Class: 3 hour lecture
Prerequisite: Culin 31, 33, 53, 232
Corequisite: Culin 41, 50

TB clearance required.
Acceptable for credit: CSU
Description: Advanced theory and techniques of food-service workforce management: Theories and principles of human relations and personnel management skills.

 

Nutrition for Culinary Professionals

Course Number: CULIN 53
Units: 3
Class: 3 hour lecture
Prerequisite: Culin 223, 224, 225, 226, 227
Corequisite: Culin 31, 33, 232
Acceptable for credit: CSU
Description: Introduction to the basic elements of nutrition: Nutritional menu planning, developing healthy recipes, and marketing good nutrition to the public.

 

Special Projects Laboratory

Course Number: CULIN 200
Units: 1-2
Class: 3-6 hours laboratory

Instructor approval required
Recommended preparation: Two semesters of any Culinary Arts baking courses or equivalent
Course study under this section may be repeated three times.
Description: Open laboratory for upgrading of specific culinary skills, and selected culinary projects.

 


Introduction to Baking

Course Number: CULIN 203
Units: 4
Class: 2 hours lecture, 6 hours laboratory
Corequisite(s) CULIN 204, 215, 216, and 219
Recommended preparation ESL 203A or ESL 208A or ENGL 268A
Description: Fundamental theories, techniques, processes and methods in baking and pastry production: Basic principles including history of the industry, identification of equipment and ingredients, weights and measurements, safety and sanitation, basic formulas and production.

 

Basic Patisserie

Course Number: CULIN 204
Units: 4
Class: 2 hours lecture, 6 hours laboratory
Corequisite(s) CULIN 203, 215, 216, and 219
Recommended preparation ESL 203A or ESL 208A or ENGL 268A
Description: Introduction to baking theory and practice: Organization of work and production; classical to modern techniques for cakes, pies, tarts, and cookie-making methods.

 

Artisan Breads

Course Number: CULIN 205
Units: 5
Class: 2 hours lecture, 9 hours laboratory
Prerequisite: CULIN 203, 204, 215, 216, and 219
Corequisite: CULIN 206
Description: Introduction to artisan bread making: Science of baking, vocabulary of bread, various mixing and baking methods, pre-ferments, sourdough starters with natural yeast, and flatbreads.

 

Advanced Cake Decorating

Course Number: CULIN 206
Units: 5
Class: 2 hours lecture, 9 hours laboratory
Prerequisite(s) CULIN 203, 204, 215, 216, and 219
Corequisite CULIN 205
Description: Advanced cake-decorating techniques: Speed and accuracy of cake assembly, production of fillings and creams, design projection, salutations, borders, floral piping, and wedding cakes.

 

International Patisserie

Course Number: CULIN 207
Units: 6
Class: 2 hours lecture, 12 hours laboratory
Prerequisite: Culin 205 and 206
Corequisite: Culin 208
Description: Application of advanced baking and pastry methods: Set up, design and preparation of buffet; preparation of international pastries including French, Italian, Austrian, and Asian.

 

Confiserie (Candy and Chocolate Making)

Course Number: CULIN 208
Units: 5
Class: 2 hours lecture, 9 hours laboratory
Prerequisite: Culin 205 and 206
Corequisite: Culin 207
Description: Introduction to the principles involved in candy and chocolate making: Tempering chocolate, creating confections with a variety of centers, techniques in creating brittles, nougats, and marshmallows.

 

Contemporary Plated Desserts

Course Number: CULIN 209
Units: 6
Class: 2 hours lecture, 12 hours laboratory
Prerequisite: Culin 207 and 208
Corequisite: Culin 33, 217, and 229
Description: Capstone course requiring creation and presentation of plated desserts: Application of advanced frozen desserts and ice creams, seasonally attractive presentations, and specialized diet modifications.

 

Culinary Arts Fundamentals Lab

Course Number: CULIN 212
Units: 4
Class: 12 hours laboratory
Corequisite: Culin 214, 215, 216, 217, 218, 219

TB clearance required
Description: Introductory practical experience in food production: Breakfast cookery, cold-food production, grill and fry cooking, and retail service.

 

Hospitality Careers and Skills Development

Course Number: CULIN 214
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 215, 216, 217, 218, 219

TB clearance required
Description: Introduction to the hospitality industry: Culinary and hospitality industry vocabulary, basic culinary math principles, careers in the field, and job retention skills.

 

Culinary Math Fundamentals

Course Number CULIN 215
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 216, 217, 218, 219
Description: Culinary math fundamentals: Theory and application of mathematics used in the hospitality industry.

 

Introduction to Food Science and Nutrition

Course Number: CULIN 216
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 215, 217, 218, 219

TB clearance required.
Description : Theory and application of chemistry and physics to the storage, processing, preparation and cooking of food: Relationship of food to the biology of the human body.

 

Recipe, Formula, and Food Costs

Course Number: CULIN 217
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 215, 216, 218, 219

TB clearance required
Description: Development and standardization of food production: Techniques in relation to planning and quality.

 

Ingredients and Equipment

Course Number: CULIN 218
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 215, 216, 217, 219

TB clearance required.
Description: Tools and products of food production: Storage, and handling and processing of food.

 

Introduction to Sanitation

Course Number: CULIN 219
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 215, 216, 217, and 218

TB clearance required.
Description: Introduction to food sanitation in the hospitality industry: Safe food handling, HAC plan development, and personal hygiene and safety.

 

Banquet and Institutional Serving and Cooking Techniques

Course Number: CULIN 222
Units: 4

Class: 1 hour lecture, 9 hours laboratory (GR)
NRA ProStart class
Course study under this section may be repeated three times.

Description: Introduction to banquet and institutional serving and cooking techniques: Food preparation, cooking, and service; terminology, sanitation and safety, and professional responsibilities.

 

Soups, Stocks and Sauces

Course Number: CULIN 223
Units: 1
Class: 1 hour lecture
Prerequisite: Culin 212, 214, 215,216,217, 218 and 219
Corequisite: Culin 224, 225, 226, 227

TB clearance required
Description: Introduction to soups, stocks and sauces: Quantity hot-food production of basic stocks, sauces and soups.

 

Dynamics of Heat Cooking

Course Number: CULIN 224
Units: 1
Class: 1 hour lecture
Prerequisite: Culin 212, 214, 215,216,217, 218, 219
Corequisite: Culin 223, 225, 226, 227

TB clearance required
Description: Introduction to dry-heat and wet-heat cooking techniques: Boiling, braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling; fundamentals and methods of heat transfer.

 

Introduction to Garde Manger and Food Presentation

Course Number: CULIN 225
Units: 1
Class: 1 hour lecture
Prerequisite: Culin 212, 214, 215, 216, 217, 218, 219
Corequisite: Culin 223, 224, 226, 227

TB clearance required
Description: Introduction to quantity cold-food production, display, food art, and plate presentation: Salads, sandwiches, cheeses, deli meats, non-meat proteins, and restaurant dessert presentations.

 

Introduction to Baking for Chefs

Course Number: CULIN 226
Units: 3
Class: 1.5 hours lecture, 4.5 hours laboratory
Prerequisite: Culin 212, 214, 215, 216, 217, 218, 219
Corequisite: Culin 223, 224, 225, 227

TB clearance required
Description: Introduction to baking for chefs: Basic doughs and batters, yeast products, and cookies and cakes.

 

Quantity Food Production Lab

Course Number: CULIN 227
Units: 3
Class: 9 hours laboratory
Prerequisite: Culin 212, 214, 215, 216, 217, 218, 219
Corequisite: Culin 223, 224, 225, 226

TB clearance required
Description: Food preparation and cooking methods focusing on quantity hot-food production: Use of food production tools and equipment, use of standardized recipes, food display, and application of speed and accuracy in food production.

 

Culinary Career Success Strategies

Course Number: CULIN 229
Units: 2
Class: 2 hours lecture
Description: Preparation for work and career success in the Culinary Arts: Writing resumes with cover letters, interviewing techniques, filling out job applications, phone etiquette, investigating job search resources, and management responsibilities.

 

Dining Room Service and Management

Course Number: CULIN 232
Units: 2
Class: 2 hours lecture
Prerequisite: Culin 223, 224, 225, 226, 227
Corequisite: Culin 31, 33, 53
Description: Contemporary and classical dining service and management: Fine art of hospitality, dining room management, steps to “service progression,” bar and beverage service, quick- and full-service restaurant operations, and management and supervision.

 

How to Open a Baking Business

Course Number: CULIN 233
Units: 2

Class: 2 hours lecture (GR)

Description: Preparation for opening a bakery business: Emphasis in math, accounting, investment, nancing, budgeting, food cost and pricing.

 

Introduction to Cooking Techniques

Course Number: CULIN 234
Units: 4

Class: 2 hours lecture, 6 hours laboratory (GR)

Offered in Summer Session

Description: Food preparation of and terminology Basic preparation of salads, sandwiches, breakfast cooking and knife cuts, sanitation and safety; professional responsibilities.

 

Selected Topics in Culinary Arts

Course Number: CULIN 248GA-MZ
Units: .5-9

Class: 0-9 hours lecture, 0-27 hours laboratory (GR)

See section on Selected Topics.

 

Occupational Work Experience in Culinary Arts/Baking

Course Number: COPED 472B
Units: 1-4

Class: hours to be arranged (GR)

 

Occupational Work Experience In Culinary Arts/Cooking

Course Number: COPED 472C
Units: 1-4 units

Class: hours to be arranged (GR)

 

  • Culinary Arts Brochure (PDF – 424KB)

    Culinary Arts Brochure
  •  

    Baking and Pastry Classes @Laney College w/ Chef Raji   International Cuisine @ Laney College with Chef Chantal Martin  

    Peralta News: Laney College Bistro

  • Oakland Magazine

     

    IMG_4312

     

    IMG_4328