Page 144 - 2019-20 GCC Catalog

CULINARY ARTS 141

COOPERATIVE EDUCATION 111 116
FUNDAMENTALS OF PURCHASING FOR INSTITUTIONAL
101 PROFESSIONAL COOKING 1 FOODSERVICE AND HOSPITALITY
GENERAL WORK EXPERIENCE 4.0 Units 3.0 Units
1.0 to 3.0 Units
CULIN 111 provides an introduction and CULIN 116 examines policies, procedures,
CO ED 101 is the structured supervised application of the principles of food prepa- and controls and their implementation in
internship and opportunity for employ- ration for the consumer by professionals. purchasing merchandise and supplies for
ment on or off -campus under the supervi- The course emphasizes hands-on cooking, the foodservice and hospitality industries.
sion of a faculty counselor within Student tasting and evaluation to teach professional Topics include purchasing equipment,
Services. It is designed to provide students culinary techniques. The course also stresses serviceware, furniture, fi xtures, contract
with appropriate preparation and hands-on how ingredients and culinary processes services, and food and beverage. Lecture 3
work experience. The purpose of this class eff ect product outcome. Lecture 1.5 hours/ hours. Recommended Preparation: ENGL
is to enhance students’ knowledge, skill Laboratory 7.5 hours. Recommended Prepa- 191 or ESL 141. Transfer Credit: CSU.
levels, and professional competency in their ration: Eligibility for ENGL 120 or ESL 151.
targeted career. This course is recommended Transfer Credit: CSU. 122
for the self-motivated student. Note: This INTERNATIONAL COOKING
course requires that students be employed 112 3.0 Units
in a job related to major. This course also FUNDAMENTALS OF CULIN 122 is an introduction to culinary
requires concurrent registration in at least 7 PROFESSIONAL COOKING 2 principles and techniques derived from
units at the college. Students may register for 4.0 Units countries throughout the world. Specifi c
cooperative education courses after receiving CULIN 112 is a continuation of Culinary areas of instruction covered include selection
permission from the Cooperative Education Arts 111. It is the introduction and applica- of proper equipment and utensils, correct
Coordinator and attending an orientation tion of the principles of food preparation. methods of preparation and procedures.
session with a counselor who supports The course emphasizes high production Food preparation and presentation are also
cooperative education programming at the standards, attractive service, use of proper emphasized. Lecture 3 hours. Prerequisite:
college. Laboratory 3.3-12.5 hours. Coreq- equipment, and effi cient use of time. The None. Note: May be taken 4 times for credit.
uisite: Concurrent enrollment in 7 units, course also stresses work simplifi cation, 124
including Cooperative Education. Note: nutrition requirements, and preparation of INTRODUCTION TO BAKING AND
May be taken 4 times for credit. Transfer specialized food. Lecture 1.5 hours/Labora- PASTRY ARTS
Credit: CSU. tory 7.5 hours. Prerequisite: CULIN 111 or 5.0 Units
equivalent. Transfer Credit: CSU.
CULINARY ARTS CULIN 124 is a professional approach to all
113 aspects of the pastry kitchen as related to the
50 INSTITUTIONAL SANITATION food service industry. The course emphasizes
CULINARY ARTS INTERNSHIP PRACTICES FOR FOODSERVICE various methods of cake preparation, as
1.0 to 3.0 units AND HOSPITALITY well as the basics of baking technology. The
CULIN 50 is a discipline-specifi c course, 3.0 Units course is designed to give students enough
which allows students to earn from 1.0 – 3.0 CULIN 113 studies sanitation practices as knowledge to understand the works of the
units for a structured, supervised internship they eff ect the individual, Institutional and pastry kitchen and bake shop. Lecture 3
either on-campus or off -campus under the hospitality foodservice operations. It consid- hours/Laboratory 6 hours. Prerequisite:
supervision of a faculty advisor. It is designed ers the prevention and control of problems None. Note: May be taken 2 times for credit.
to provide students with appropriate prepa- encountered through guest and employee 142
ration and hands-on work experience in one experiences. Topics include: how to prevent NUTRITION CONTROVERSIES
of the following fi elds: kitchen preparation, and control pathogens, safe food handler 2.0 Units
customer service, safety and sanitation, and practices, protecting food through its fl ow
banquet operations. The purpose of this through the establishment, food safety CULIN 142 is a presentation of current nutri-
class is to enhance students’ knowledge, management systems, the Hazard Analysis tion and dietary controversies. Emphasis is
skill levels, and professional competency in Critical Control Point (HACCP) system, inte- placed on dietary planning for optimum
their targeted career. This course is recom- grated pest management, employee training, health and disease prevention as it relates to
mended for the self-motivated student, and and state and local regulations. Students will menu planning in the food service industry.
requires faculty advisor approval to register. use materials from the National Restaurant Lecture 2 hours. Prerequisite: None.
Note: This course is Pass/No Pass only. Association Educational Foundation to 150
Lecture 0.5 hours/Laboratory 3-9 hours. complete the ServSafe certifi cation program. HEALTHY CUISINE FOR KIDS
Recommended Preparation or Concurrent Lecture 3 hours. Recommended Prepara- 1.0 Unit
Enrollment: Eligibility for ENGL 120 or ESL tion: Eligibility for ENGL 120 or ESL 151. CULIN 150 is designed for school nutri-
151. Prerequisite or Corequisite: Enrollment Transfer Credit: CSU. tion professionals who prepare and serve
in appropriate discipline-specifi c theory or children in schools and child care centers
lab course at GCC. Transfer Credit: CSU. every day. It provides an understanding of
the basic nutrition principles for preparing
healthy foods, and the culinary skills needed
to apply nutrition principles in preparing
healthy meals for children. Lecture .75 hour/
Laboratory .75 hour. Prerequisite: None.

2019–2020 C A T ALOG • G LEND ALE C OMMUNITY C OLLEGE