Culinary Arts

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Culinary Arts Courses

Culinary Arts Courses (Download PDF – 980kb)

 

Meat Analysis

Course Number: CULIN 10
Units: 3
Class: 3 units, 3 hours lecture
Acceptable for credit: CSU
Prerequisite: Completion of lecture and laboratory courses from any level.
Description: Introduction to meat analysis: The prime cuts of beef, veal, lamb and pork; techniques and skills to bone and tie poultry and cutfish, and prepare shellfish.

 

Introduction to Hospitality Management

Course Number: CULIN 11
Units: 3
Class: 3 hours lecture
NRA ProMgt approved
Acceptable for credit: CSU
Description: Philosophy of management in the hospitality and food services industry: Leadership styles.

 

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
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. Appropriate department dress code and T.B. clearance required.

 

Managing Food Sanitation

Course Number: CULIN 33
Units: 2
Class: 2 hours lecture
Prerequisite: Culin 223, 224, 225, 226, 227
Corequisite: Culin 31, 53, 232
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. TB clearance required.

 

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

 

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
Acceptable for credit: CSU
Description: Advanced theory and techniques of food-service management: Emphasis on food, beverage, and labor cost controls. TB clearance required. Course can lead to National Restaurant Association Education Foundation certification. Open to non-degree hospitality and culinary arts industry professionals.

 

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

 

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

 

Front-Desk Hospitality Operations

Course Number: CULIN 201
Units: 3
Class: 2 hours lecture, 3 hours laboratory
Description: Systematic approach to front-office hotel procedures: From the Reservations process to check-out and payment; effective management emphasizing planning and evaluation of operations; human resources management.

 

Supervision: Food Preparation and Service

Course Number: CULIN 202A
Units: 4
Class: 12 hours laboratory
Description: Basic principles and responsibilities of restaurant cooking, table service, and food-line service: Related terminology; ingredient uses and preparations.

 

Introduction to Baking

Course Number: CULIN 203
Units: 4
Class: 2 hours lecture, 6 hours laboratory
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: Culin 101, 215, 216, and 219
Recommended preparation: ESL 203A or ESL 208A or Engl 268A
Description: Engl 268A
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 101, 102, 215, 216, and 219
Corequisite: Culin 104
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: Culin 101, 102, 215, 216, and 219
Corequisite: Culin 103
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 103 and 104
Corequisite: Culin 106
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 103 and 104
Corequisite: Culin 105
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 105 and 106
Corequisite: Culin 33, 175, and 217
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
Description: Introductory practical experience in food production: Breakfast cookery, cold-food production, grill and fry cooking, and retail service. TB clearance required.

 

Hospitality Careers and Skills Development

Course Number: CULIN 214
Units: 15
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
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. TB clearance required.

 

Recipe, Formula, and Food Costs

Course Number: CULIN 217
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 215, 216, 218, 219
Description: Development and standardization of food production: Techniques in relation to planning and quality. TB clearance required.

 

Ingredients and Equipment

Course Number: CULIN 218
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 215, 216, 217, 219
Description: Tools and products of food production: Storage, and handling and processing of food. TB clearance required.

 

Introduction to Sanitation

Course Number: CULIN 219
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 215, 216, 217, 218
Description: Introduction to food sanitation in the hospitality industry: Safe food handling, HACCP plan development, and personal hygiene and safety. TB clearance required.

 

Banquet and Institutional Serving and Cooking Techniques

Course Number: CULIN 222
Units: 4
Class: 1 hour lecture, 9 hours laboratory
NRA ProStart class
Description: Introduction to banquet and institutional serving and cooking techniques: Food preparation, cooking, and service; terminology, sanitation and safety, and professional responsibilities. Course study under this section may be repeated three times.

 

Soups, Stocks and Sauces

Course Number: CULIN 223
Units: 1
Class: 1 hour lecture
Prerequisite: Culin 212, 214, 215,216,217, 218, 219
Corequisite: Culin 224, 225, 226, 227
Description: Introduction to soups, stocks and sauces: Quantity hot-food production of basic stocks, sauces and soups. TB clearance required.

 

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
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. TB clearance required.

 

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
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. TB clearance required.

 

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

 

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
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. TB clearance required.

 

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.

 

French Gourmet Cooking

Course Number: CULIN 250
Units: 2
Class: 2 hours lecture
Non-degree applicable
Description: Chef-demonstration cooking class for the professional cook: Culinary methods and preparation of classical items including Cuisine Bourgeoisie, Cuisine Minceur, and Cuisine Nouvelle. Students taste all food prepared to train the palate.

 

Catering Process

Course Number: CULIN 251
Units: 0.5-2.0
Class: 1.5-6.0 hours laboratory
NRA ProMgt approved
Non-degree applicable
Description: Elementary principles in the catering process: Preparing set-ups, and serving foods and beverages for parties and other special occasions. Course study under this section may be repeated three times. TB test required by second week of class.

 

General Baking I

Course Number: CULIN 252A
Units: 2
Class: 1 hour lecture, 4 hours laboratory
Non-degree applicable
Description: Basic principles of baking: Responsibilities of a baker, baking terminology, ingredient use, sanitation, and shop safety. TB test required by second week of class.

 

General Baking II

Course Number: CULIN 252B
Units: 2
Class: 1 hour lecture, 4 hours laboratory
Prerequisite: Culin 252A
Non-degree applicable
Description: Baking theories and materials: Basic processes and formula development.

 

General Baking III

Course Number: CULIN 252C
Units: 2
Class: 1 hour lecture, 4 hours laboratory
Prerequisite: Culin 252B
Non-degree applicable
Description: Intermediate level study of formula development in baking: Principles, mixing methods, and basic business practices used in retail bakeries.

 

General Baking IV

Course Number: CULIN 252D
Units: 2
Class: 1 hour lecture, 4 hours laboratory
Prerequisite: Culin 252C
Non-degree applicable
Description: Advanced level theory and laboratory practice in retail baking: Product development, and supervisory skills in the bake shop.

 

Cake Decorating I

Course Number: CULIN 254A
Units: 1
Class: 1 hour lecture, 2 hours laboratory
Non-degree applicable
Description: Principles and techniques of cake icing and decorating: Basic floral designs, borders, and writing. TB test required by second week of class.

 

Cake Decorating II

Course Number: CULIN 254B
Units: 1
Class: 1 hour lecture, 2 hours laboratory
Prerequisite: Culin 254A
Non-degree applicable
Description: Advanced level principles and techniques of cake icing and decorating: Balanced designs of borders, flowers and writing, and special projects.

 

Cake Decorating III

Course Number: CULIN 254C
Units: 1
Class: 1 hour lecture, 2 hours laboratory
Prerequisite: Culin 254B
Non-degree applicable
Description: Professional level of cake decorating: Principles and techniques of wedding cake designs with fresh flower arrangements, and principles in cake air-brushing.

 

Commercial Baking I

Course Number: CULIN 255A
Units: 4
Class: 2 hours lecture, 6 hours laboratory
Offered: Summer Session
Non-degree applicable
Description: Principles of commercial baking: Terminology, ingredients, use of equipment, safety, and shop sanitation. TB test required by second week of class.

 

Commercial Baking II

Course Number: CULIN 255B
Units: 4
Class: 2 hours lecture, 6 hours laboratory
Offered: Summer Session
Prerequisite: Culin 255A
Non-degree applicable
Description: Continuation of CULIN 255A: Materials used in commercial baking, basic processes, and formula development. TB test required by second week of class.

 

Commercial Baking III

Course Number: CULIN 255C
Units: 4
Class: 2 hours lecture, 6 hours laboratory
Offered: Summer Session
Prerequisite: Culin 255B
Non-degree applicable
Description: Continuation of CULIN 255B: Intermediate level study of formula development, mixing methods, and basic business practices used in commercial bakeries. TB test required by second week of class.

 

Commercial Baking IV

Course Number: CULIN 255D
Units: 4
Class: 2 hours lecture, 6 hours laboratory
Offered: Summer Session
Prerequisite: Culin 255C
Non-degree applicable
Description: Continuation of CULIN 255C: Advanced methods of baking, product development, cost controls, and supervisory skills. TB test required by second week of class.

  • Culinary Arts Brochure (PDF – 424KB)

    Culinary Arts Brochure
  • Oakland Magazine – March/April 2011 (PDF – 2.5 MB)

     

    New Class
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