Culinary Arts, Nutrition, Hospitality & Tourism Courses | Glendale Community College, CA

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Not all courses in all disciplines are offered every semester. See the Class Schedule or contact the Technology & Aviation Division office for offerings in the current semester.

DEPT	NUMBER	COURSE TITLE	UNITS	COURSE DESCRIPTION
CULINARY ARTS	48	CULINARY ARTS INTERNATIONAL FIELD STUDIES	1.0 to 3.0 Units	CULIN 48 provides college credit to study‚ culinary arts in foreign countries under the direction of a Glendale College instructor. Travel and studies are at the student's own expense for programs provided by agencies approved in advance by the College. Note: This course may be taken four times; a maximum of 12 units may be earned. Each repetition must be in a different country and/or area of the world. Lecture 1-3 hours. Prerequisite: None. 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 1-3 units for structured, supervised work on-campus or off-campus in the field of‚ CULIN under the supervision of a faculty advisor. It is designed to provide students with hands-on, discipline-linked work experience that will extend their knowledge and understanding of career demands in‚ CULIN. Note: This course is Pass/No Pass only. Note: This course may be taken four times; a maximum of 12 units may be earned. Students must arrange an approved internship prior to enrolling in this class. Laboratory 3-9 hours. Recommended Preparation: ENGL C1000 or ESL 141. Transfer Credit: CSU
CULINARY ARTS	111	FUNDAMENTALS OF PROFESSIONAL COOKING 1	4.0 Units	CULIN 111 provides an introduction and application of the principles of food preparation 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. Prerequisite: None. Transfer Credit: CSU. (C-ID NUTR 120)
CULINARY ARTS	112	FUNDAMENTALS OF PROFESSIONAL COOKING 2	4.0 Units	CULIN 112 is a continuation of CULIN 111. It is the introduction and application 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/Laboratory 7.5 hours. Prerequisite: CULIN 111 or equivalent. Transfer Credit: CSU
CULINARY ARTS	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 considers 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 Foundation to complete the ServSafe certification program. Lecture 3 hours. Recommended Preparation: ENGL C1000 or ESL 141. Transfer Credit: CSU. (C-ID HOSP 110)
CULINARY ARTS	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 Preparation: ENGL C1000 or ESL 141. Transfer Credit: CSU
CULINARY ARTS	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. Recommended Preparation: CULIN 113 or equivalent.
CULINARY ARTS	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 the selection and use of typical ingredients and the basics of baking technology. Proper mixing and make up methods are emphasized along with professional production standards. The course is designed to give students an understanding and a working knowledge of the pastry kitchen and bake shop. Lecture 3 hours/Laboratory 6 hours. Prerequisite: None.
CULINARY ARTS	224	ADVANCED BAKING AND PASTRY ARTS	5.0 Units	CULIN 224 focuses on advanced aspects of baking and pastry for retail pastry shops, hotels, restaurants and catering operations. Students will apply advanced techniques through practical laboratory experience in high-quality pastry production. The focus will be on European-style products, including laminated dough, pastries, cakes, petit fours, fancy desserts, tortes, mousses, chocolate, and confections. Professional techniques and proper use of specialized tools are emphasized. Lecture 3 hours/Laboratory 6 hours. Prerequisite: CULIN 124 or equivalent.

DEPT	NUMBER	COURSE TITLE	UNITS	COURSE DESCRIPTION
NUTRITION	50	DIETETIC SERVICES INTERNSHIP	3.0 Units	NUTR 50 is a discipline-specific course that allows students to earn 3 units for structured, supervised work on-campus or off-campus in the field of nutrition under the supervision of a faculty advisor. It is designed to provide students with hands-on, discipline-linked work experience that will extend their knowledge and understanding of career demands in nutrition. Note: This course is Pass/No Pass only. Note: This course may be taken four times; a maximum of 12 units may be earned. Students must arrange an approved internship prior to enrolling in this class. Laboratory 9 hours. Prerequisite: CULIN 111 and 113; NUTR 114 and 118 (NUTR 118 can be taken concurrently). Recommended Preparation: ENGL C1000 or ESL 141. Transfer Credit: CSU
NUTRITION	114	NUTRITION AND MENU PLANNING	3.0 Units	NUTR 114 examines nutrition guidelines for health maintenance and disease prevention and their relation to quantity food preparation and menu planning. The course emphasizes the development and marketing of healthy recipes and menus for various institutional food service operations, including restaurants, hotels, schools, and healthcare facilities. Topics include alternative ingredients and food preparation techniques to preserve or increase the nutritive value and acceptance of foods. Lecture 3 hours. Recommended Preparation: NUTR 125 and ENGL C1000 or ESL 151.
NUTRITION	118	DIETARY HEALTH CARE	4.0 Units	NUTR 118 is a study of the functions of a health care facility's dietary department and its policies, procedures, and the management of its food service operations. Consideration is given to appropriate menus for various age groups and disease conditions, accommodation of therapeutic diet prescriptions and special needs, standards of tray service, patient satisfaction, regulatory agency guidelines, and general organizational and operational issues. Lecture 4 hours. Prerequisite: NUTR 114 (NUTR 114 may be taken concurrently). Recommended Preparation: ENGL C1000 or ESL 151. Transfer Credit: CSU
NUTRITION	125	ELEMENTS OF NUTRITION	3.0 Units	NUTR 125 presents an overview of the many aspects of nutrition, including current dietary trends and related food and nutrition controversies, the nutritive processes of the body, the functions, utilization, food sources, and recommended allowances of nutrients. It emphasizes the United States Department of Agriculture (USDA) Dietary Guidelines for Americans, as well as the general principles of eating for optimal health and disease prevention, supported by scientific research. Lecture 3 hours. Recommended Preparation: ENGL C1000 or ESL 151, or equivalent. Transfer Credit: CSU, UC, USC. (C-ID NUTR 110)
NUTRITION	201	CERTIFIED DIETARY MANAGER (CDM) BOARD EXAM REVIEW	2.0 Units	NON-DEGREE APPLICABLE \| NUTR 201 provides students with information, resources and insights to facilitate their preparation for the national credentialing examination for dietary managers in health care institutions. Topics cover the five competency areas included in the Certified Dietary manager (CDM) Board exam, namely: Nutrition, Foodservice, Personnel and Communications, Sanitation and Food Safety, and Business Operations. Note: This is a Pass/No Pass only. Lecture 2 hours. Recommended Preparation: Dietetic Services Supervisor (DSS) Certificate and ENGL C1000 or ESL 151.

DEPT	NUMBER	COURSE TITLE	UNITS	COURSE DESCRIPTION
HOTEL RESTAURANT MANAGEMENT	50	HRM INTERNSHIP	1.0 to 3.0 Units	HRM 50 is a discipline-specific course, which allows students to earn from 1-3 units for structured, supervised work on-campus or off-campus in the field of‚ Hotel and Restaurant Management under the supervision of a faculty advisor. It is designed to provide students with hands-on, discipline-linked work experience that will extend their knowledge and understanding of career demands in‚ HRM. Note: This course is Pass/No Pass only. Note: This course may be taken four times; a maximum of 12 units may be earned. Students must arrange an approved internship prior to enrolling in this class. Laboratory 3-9 hours. Recommended Preparation: ENGL C1000 or ESL 141, or equivalent. Transfer Credit: CSU
HOTEL RESTAURANT MANAGEMENT	115	INTRODUCTION TO HOSPITALITY	3.0 Units	HRM 115 provides an overview of the hospitality industry with an emphasis on career opportunities, customer service, and personal success strategies. Brief history, description and interrelationships of key leisure industry segments emphasizing the application of technology, ethics, leadership, teams, critical thinking, and service standards for the food service, lodging, and travel-related businesses. Lecture 3 hours. Prerequisite: None. Transfer Credit: CSU. (C-ID HOSP 100)
HOTEL RESTAURANT MANAGEMENT	117	FOOD BEVERAGE AND LABOR COST CONTROL	3.0 Units	HRM 117 is an analysis of menu planning procedures: Inventories, costs, profit and loss sheets, menu work sheets, and weight and measures in quality recipes. Students learn to prepare weekly, monthly, and annual reports and determine food cost per meal, labor cost per meal, operational and total cost per meal. Lecture 2 hours/Laboratory 3 hours. Prerequisite: None. Transfer Credit: CSU. (C-ID HOSP 120)
HOTEL RESTAURANT MANAGEMENT	201	FOOD AND BEVERAGE OPERATIONS MANAGEMENT	3.0 Units	HRM 201 covers the common principles of managing commercial and noncommercial food service operations. The course explores such areas as the varieties of food service operations, sales and promotions, labor management issues, technology, training, service styles and menu planning. Lecture 3 hours. Prerequisite: None. (C-ID HOSP 130)
HOTEL RESTAURANT MANAGEMENT	203	CATERING AND BANQUET OPERATIONS	3.0 Units	HRM 203 introduces the hospitality student to the hands-on mechanics of catering and banquet services in the hospitality industry and provides a checklist of details, tips, and ideas on properly managing a banquet event. Additional emphasis is placed on the management of on-premise and off-premise catering events. Lecture 2 hours/Laboratory 3 hours. Prerequisite: None. Transfer Credit: CSU
HOTEL RESTAURANT MANAGEMENT	214	BEVERAGE AND BAR OPERATIONS	3.0 Units	HRM 214 is an overview of the beverage industry with emphasis on the identification, use, and service of alcoholic beverages. There is an in-depth analysis of the various elements of beverage operations including purchasing, cost control, marketing, and management as well as an understanding of the history and use of wine, beer and spirits. There is an additional emphasis on researching the current trends in the beverage industry, e.g. smoothie concepts, juice bars, coffee and tea bars, etc. The course prepares students for the National Restaurant Association's ServSafe Alcohol Examination. Lecture 2 hours/Laboratory 3 hours. Prerequisite: None.
HOTEL RESTAURANT MANAGEMENT	216	WINE SELECTION AND PRESENTATION	3.0 Units	HRM 216 is an introductory course designed to provide students with an understanding of winemaking, including history, grape growing techniques, wine varietals and styles, fermentation, and winery and cellar operations. The course includes wine tasting and field trip to a winery. Note: Students must be at least 21 years of age and possess a valid form of picture identification to verify age. Lecture 3 hours. Prerequisite: None.
HOTEL RESTAURANT MANAGEMENT	222	INTRODUCTION TO HOTEL AND RESORT OPERATIONS	3.0 Units	HRM 222 focuses on the development of the core competencies required of a hotel/resort manager in preparation for successful management careers and leadership roles in the hotel and resort industry. Students will explore the following topics: front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human resources management and information systems. Lecture 3 hours. Prerequisite: None. Transfer Credit: CSU. (C-ID HOSP 140)
HOTEL RESTAURANT MANAGEMENT	256	MANAGEMENT OF INSTITUTIONAL FOODSERVICE AND HOSPITALITY PERSONNEL AND OPERATIONS	3.0 Units	HRM 256 covers management skills for students pursuing a career in supervision within the restaurant/hospitality/healthcare industry. It includes the application of basic management concepts and techniques necessary in achieving objectives in the management of human resources and foodservice operations. Using case studies, students analyze the hospitality workplace, management responsibilities in budgeting for the operations as well as coaching, training, and communicating with the workforce. Decision making and leadership development is also discussed. Lecture 3 hours. Recommended Preparation: ENGL C1000 or ESL 141, or equivalent. Transfer Credit: CSU. (C-ID HOSP 170X)