Page 145 - 2018-19

Culinary Arts 141

113 124 152
INSTITUTIONAL SANITATION INTRODUCTION TO BAKING AND CUISINE OF SOUTH ASIA
PRACTICES FOR FOODSERVICE PASTRY ARTS 3.0 Units
AND HOSPITALITY 5.0 Units CULIN 152 is an introduction to the cuisine
3.0 Units CULIN 124 is a professional approach to all of South Asia. The course explores the
CULIN 113 studies sanitation practices aspects of the pastry kitchen as related to the development and evolution of the particular
as they eff ect the individual and the food food service industry. The course emphasizes ingredients associated with each region or
service and hospitality operation. It consid- various methods of cake preparation, as country. Culinary history, formative infl u-
ers the prevention and control of problems well as the basics of baking technology. The ences and general characteristics that have
encountered through guest and employee course is designed to give students enough infl uenced the development of each region’s
experiences. Topics include: how to prevent knowledge to understand the works of the cuisine will be studied, such as geography,
and control pathogens, safe food handler pastry kitchen and bake shop. Lecture 3 climate, religion and trade. Specifi c areas of
practices, protecting food through its fl ow hours/Laboratory 6 hours. Prerequisite: instruction will include the identifi cation
through the establishment, food safety None. Note: May be taken 2 times for credit. and use of characteristic ingredients and the
management systems, the Hazard Analysis 142 selection of proper equipment and cooking
Critical Control Point (HACCP) system, inte- NUTRITION CONTROVERSIES methods. Note: Students who have success-
grated pest management, employee training, 2.0 Units fully completed CULIN 122 will not receive
and state and local regulations. Students will credit for completion of CULIN 152. Note:
use materials from the National Restaurant CULIN 142 is a presentation of current nutri- Uniform, equipment and lab fee are required.
Association Educational Foundation to tion and dietary controversies. Emphasis is Lecture 3 hours. Prerequisite: None.
complete the ServSafe certifi cation program. placed on dietary planning for optimum 153
Lecture 3 hours. Recommended Prepara- health and disease prevention as it relates to CUISINE OF EUROPE AND THE
tion: Eligibility for ENGL 120 or ESL 151. menu planning in the food service industry. MEDITERRANEAN
Transfer Credit: CSU. Lecture 2 hours. Prerequisite: None.
3.0 Units
116 150 CULIN 153 is an introduction to European
INSTITUTIONAL PURCHASING FOR HEALTHY CUISINE FOR KIDS and Mediterranean food culture. The course
FOODSERVICE AND HOSPITALITY 1.0 Unit explores the development and evolution of
3.0 Units CULIN 150 is designed for school nutri- the particular cuisine associated with each
CULIN 116 examines policies, procedures, tion professionals who prepare and serve region or country. Culinary history, forma-
and controls and their implementation in children in schools and child care centers tive infl uences and general characteristics
purchasing merchandise and supplies for the every day. It provides an understanding of that have infl uenced the development of each
hospitality industry including equipment, the basic nutrition principles for preparing region’s food cultures will be studied, such
service ware, furniture, fi xtures, contract healthy foods, and the culinary skills needed as geography, climate, religion and trade.
services, and food and beverage. The focus to apply nutrition principles in preparing Specifi c areas of instruction will include the
of this course is on optimal procurement, healthy meals for children. Lecture .75 hour/ identifi cation and use of characteristic ingre-
purchasing, and selection policies and Laboratory .75 hour. Prerequisite: None. dients and the selection of proper equipment
procedures for the hospitality industry. 151 and cooking methods. Note: Students who
Lecture 3 hours. Recommended Prepara- CUISINE OF EAST ASIA have successfully completed CULIN 122 will
tion: Eligibility for ENGL 120 or ESL 151. 3.0 Units not receive credit for completion of CULIN
Transfer Credit: CSU. 153. Note: Uniform, equipment and lab fee
CULIN 151 is an introduction to the cuisine
122 of East Asia. The course explores the devel- are required. Lecture 3 hours. Prerequisite:
None. Transfer Credit: CSU.
INTERNATIONAL COOKING opment and evolution of the particular
3.0 Units ingredients associated with each region or 154
CULIN 122 is an introduction to culinary country. Culinary history, formative infl u- CUISINE OF CENTRAL AND SOUTH
principles and techniques derived from ences and general characteristics that have AMERICA
countries throughout the world. Specifi c infl uenced the development of each regions 3.0 Units
areas of instruction covered include selection cuisine will be studied, such as geography, CULIN 154 is an introduction to Central and
of proper equipment and utensils, correct climate, religion and trade. Specifi c areas South American food culture. The course
methods of preparation and procedures. of instruction will include the identifi ca- explores the development and evolution of
Food preparation and presentation are also tion and use of characteristic ingredients the particular cuisine associated with each
emphasized. Note: This course may be taken and the selection of proper equipment and region or country. Culinary history, forma-
4 times emphasizing a diff erent cuisine each cooking methods. Note: Students who have tive infl uences and general characteristics
time. Lecture 3 hours. Prerequisite: None. successfully completed CULIN 122 will not that have infl uenced the development of
receive credit for completion of CULIN 151. each regions cuisine will be studied, such
Note: uniform, equipment, and lab fee are as geography, climate, religion and trade.
required. Lecture 3 hours. Prerequisite: Specifi c areas of instruction will include the
None. Transfer Credit: CSU. identifi cation and use of characteristic ingre-
dients and the selection of proper equipment
and cooking methods. Note: Students who
have successfully completed CULIN 122 will
not receive credit for completion of CULIN
154. Note: Uniform, equipment and lab fee
are required. Lecture 3 hours. Prerequisite:
None. Transfer Credit: CSU.

2018–2019 C A T ALOG • G LEND ALE C OMMUNITY C OLLEGE