Page 151 - GCC 2020-2021 Catalog

CULINARY ARTS 147
COOPERATIVE EDUCATION
101
GENERAL WORK EXPERIENCE
1.0 to 3.0 Units
CO ED 101 is the structured supervised
internship and opportunity for employ-
ment on or off-campus under the supervi-
sion of a faculty counselor within Student
Services. It is designed to provide students
with appropriate preparation and hands-on
work experience. The purpose of this class
is to enhance students’ knowledge, skill
levels, and professional competency in their
targeted career. This course is recommended
for the self-motivated student. Note: This
course requires that students be employed
in a job related to major. This course also
requires concurrent registration in at least 7
units at the college. Students may register for
cooperative education courses after receiving
permission from the Cooperative Education
Coordinator and attending an orientation
session with a counselor who supports
cooperative education programming at the
college. Laboratory 3.3-12.5 hours. Coreq-
uisite: Concurrent enrollment in 7 units,
including Cooperative Education. Note: May
be taken 4 times for credit. Course Typically
Offered: Fall/Spring. Transfer Credit: CSU
CULINARY ARTS
50
CULINARY ARTS INTERNSHIP
1.0 to 3.0 units
CULIN 50 is a discipline-specific course,
which allows students to earn from 1.0 – 3.0
units for a structured, supervised internship
either on-campus or off-campus under the
supervision of a faculty advisor. It is designed
to provide students with appropriate prepa-
ration and hands-on work experience in one
of the following fields: kitchen preparation,
customer service, safety and sanitation, and
banquet operations. The purpose of this
class is to enhance students’ knowledge,
skill levels, and professional competency in
their targeted career. This course is recom-
mended for the self-motivated student, and
requires faculty advisor approval to register.
Note: This course is Pass/No Pass only.
Lecture 0.5 hours/Laboratory 3-9 hours.
Recommended Preparation or Concurrent
Enrollment: Eligibility for ENGL 120 or ESL
151. Prerequisite or Corequisite: Enrollment
in appropriate discipline-specific theory or
lab course at GCC. Transfer Credit: CSU
2 0 2 0 – 2 0 2 1 C ATA L O G • G L E N DA L E C O M M U N I T Y C O L L E G E
111
FUNDAMENTALS OF
PROFESSIONAL COOKING 1
4.0 Units
CULIN 111 provides an introduction and
application of the principles of food prepa-
ration for the consumer by professionals.
The course emphasizes hands-on cooking,
tasting and evaluation to teach professional
culinary techniques. The course also stresses
how ingredients and culinary processes
effect product outcome. Lecture 1.5 hours/
Laboratory 7.5 hours. Recommended Prepa-
ration: Eligibility for ENGL 120 or ESL 151.
Course Typically Offered: Fall/Spring.
Transfer Credit: CSU
112
FUNDAMENTALS OF
PROFESSIONAL COOKING 2
4.0 Units
CULIN 112 is a continuation of Culinary
Arts 111. It is the introduction and applica-
tion of the principles of food preparation.
The course emphasizes high production
standards, attractive service, use of proper
equipment, and efficient use of time. The
course also stresses work simplification,
nutrition requirements, and preparation of
specialized food. Lecture 1.5 hours/Labo-
ratory 7.5 hours. Prerequisite: CULIN 111
or equivalent. Course Typically Offered:
Spring. Transfer Credit: CSU
113
INSTITUTIONAL SANITATION
PRACTICES FOR FOODSERVICE
AND HOSPITALITY
3.0 Units
CULIN 113 studies sanitation practices as
they effect the individual, Institutional and
hospitality foodservice operations. It consid- hours/Laboratory 6 hours. Prerequisite:
ers the prevention and control of problems
encountered through guest and employee
experiences. Topics include: how to prevent
and control pathogens, safe food handler
practices, protecting food through its flow
through the establishment, food safety
management systems, the Hazard Analysis
Critical Control Point (HACCP) system,
integrated pest management, employee
training, and state and local regulations.
Students will use materials from the National
Restaurant Association Educational Founda-
tion to complete the ServSafe certification
program. Lecture 3 hours. Recommended
Preparation: Eligibility for ENGL 120 or ESL
151. Course Typically Offered: Fall/Spring.
Transfer Credit: CSU. (C-ID HOSP 110)
116
PURCHASING FOR INSTITUTIONAL
FOODSERVICE AND HOSPITALITY
3.0 Units
CULIN 116 examines policies, procedures,
and controls and their implementation in
purchasing merchandise and supplies for the
hospitality industry including equipment,
service ware, furniture, fixtures, contract
services, and food and beverage. The focus
of this course is on optimal procurement,
purchasing, and selection policies and
procedures for the hospitality industry.
Lecture 3 hours. Recommended Prepara-
tion: Eligibility for ENGL 120 or ESL 151.
Course Typically Offered: Fall/Spring.
Transfer Credit: CSU
122
INTERNATIONAL COOKING
3.0 Units
CULIN 122 is an introduction to culinary
principles and techniques derived from
countries throughout the world. Specific
areas of instruction covered include selection
of proper equipment and utensils, correct
methods of preparation and procedures.
Food preparation and presentation are also
emphasized. Lecture 3 hours. Prerequisite:
None. Note: May be taken 4 times for credit.
Course Typically Offered: Fall/Spring.
124
INTRODUCTION TO BAKING AND
PASTRY ARTS
5.0 Units
CULIN 124 is a professional approach to all
aspects of the pastry kitchen as related to the
food service industry. The course emphasizes
various methods of cake preparation, as
well as the basics of baking technology. The
course is designed to give students enough
knowledge to understand the works of the
pastry kitchen and bake shop. Lecture 3
None. Note: May be taken 2 times for credit.
Course Typically Offered: Fall/Spring.
142
NUTRITION CONTROVERSIES
2.0 Units
CULIN 142 is a presentation of current nutri-
tion and dietary controversies. Emphasis is
placed on dietary planning for optimum
health and disease prevention as it relates to
menu planning in the food service industry.
Lecture 2 hours. Prerequisite: None.