Culinary Arts Course Descriptions

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.