12 courses with the subject CUL, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
CUL 110Food Safety and Sanitation2
(LEC 32-36) This course covers basic principles of safety and sanitation in a food service establishment. Topics include safe food handling during its receiving, storing, preparing, holding, and serving, along with accident prevention and pest control. Students that pass the course will have the opportunity to take the ServSafe examination. This certificate is recognized all across the United States and is necessary for employment as a manager. Transfers to CSU only
(LEC 48-54) This course is designed to teach students the skills needed to move into and excel in a managerial role. Topics include purchasing food, beverages, and supplies for food service and hospitality establishments. Emphasis will be placed on menu development, menu costing, purchase costing, sourcing vendors and how to properly purchase goods. Scheduling of employees and labor cost control techniques are also discussed. Transfers to CSU only
3 Units (LBE 72-81, LEC 24-27) This course facilitates a comprehensive hands-on introduction to culinary basics. Topics will include classic knife cuts, terminology, equipment, measurement, ingredients, vegetable and starch cookery, stocks, sauces and soups. Classic techniques, customer service, communication, teamwork and time management will be emphasized. Prerequisite/Corequisite: CUL-110 (with a grade of C or better). Transfers to CSU only
4 Units (LBE 168-189, LEC 8-9) This course continues the study of basic culinary techniques from CUL-150 . Emphasis is placed on protein fabrication and the identification of primal, sub-primal, and portioned cuts. Cooking techniques for a variety of proteins, vegetables, starches, and sauces are studied and practiced. All basic preparations are taught which include many classic, international, and contemporary dishes. In addition, customer service, communication, teamwork, and time management are emphasized. Transfers to CSU only
CUL-110 (with a grade of C or better) and CUL-150 (with a grade of C or better).
CUL 550Culinary Science3
(LBE 96-108, LEC 16-18) This course explores the scientific principles underlying modern culinary techniques and food preparation. Students will examine how ingredients interact, the chemistry of cooking methods, and the application of food safety and sanitation standards. Through hands-on experiments and practical applications, students will analyze the effects of temperature, pH, and molecular changes on various foods, developing a deeper understanding of how science informs culinary innovation. Emphasizing critical thinking Transfers to CSU only
(LEC 32-36) This course examines the history of food and its preparation from prehistoric times until the present. The evolution of kitchens and processing of foods throughout history will also be a focus of this course. The appreciation and understanding of important historical developments in the culinary arts will be emphasized.
(LBE 168-189, LEC 8-9) This course is a combination of theory, lecture, demonstration, and hands-on production to provide an introduction to baking and pastry techniques for use in a commercial kitchen. Focus is placed on the function of ingredients, product identification, and weights and measures. Instruction is provided on the preparation of yeast-raised doughs, roll-in doughs, pie doughs, basic cake mixing methods, fillings, icings, pastry cream, cookies, ice cream, and finishing techniques. Prerequisite/Corequisite: CUL-110 (with a grade of C or better) and CUL-150 (with a grade of C or better).
CUL 710Entrepreneurship and Hospitality Management2
(LEC 32-36) This course introduces students to entrepreneurship in the hospitality industry. Topics will include entrepreneurial resources, how to write a business plan, and how to grow and sustain a business. This course will also cover dining room service along with bar and beverage management. Prerequisite/Corequisite: CUL-150 (with a grade of C or better)
(LBE 96-108, LEC 16-18) This course introduces students to the principles of nutritious and balanced meal preparation. Emphasizing the use of wholesome ingredients, dietary guidelines, and innovative cooking techniques, students learn to create flavorful, health-conscious dishes suitable for various dietary needs and preferences. The course covers nutrition fundamentals, ingredient substitutions, portion control, and food safety, with a focus on developing skills to promote wellness and sustain a healthy lifestyle. Through hand
(LBE 144-162, LEC 16-18) This course is a comprehensive and dynamic program, designed for those who want to master the art of catering and mobile food service management. Throughout this course, students will work as a team to fulfill catered and mobile food service events. Students will explore essential culinary techniques, menu planning, and food presentation skills, alongside the logistical aspects of running a successful catering business.
(LBE 96-108, LEC 16-18) This course introduces students to the foundational principles and advanced techniques in cake decorating. Students will develop the fundamentals of cake decoration, including various frostings, piping methods, borders, flowers, and fondant application, to create visually appealing cakes. Proper hands-on practice of tools and design principles are emphasized along with other concepts such as cake leveling, filling, assembly, and decorative elements.
(LBE 168-189, LEC 8-9) This course provides students with the skills and knowledge of the organization, equipment, and responsibilities of the cold kitchen. Students are introduced to and prepare cold hors d'oeuvres, appetizers, sandwiches, salads, smoked items, cured items, and basic charcuterie items. Utilization of entire products and preservation techniques are discussed and practiced. Reception foods and buffet arrangements are introduced. Students will create and execute a buffet display as well as be examined in written
