CLN ART 050 – SANITATION AND SAFETY (2 Units)
Prerequisite: None; Corequisite: CLN ART 060; Lecture: 2 hours. CSU 2 UNITS
An introduction to the basic principles of sanitation, safety, work simplification, and use and care of institutional food service equipment. Emphasis is on the importance of proper employee training practices as related to food safety. ServSafe Food Handler's Manager Certification will be obtained upon successfully passing exam.
CLN ART 060 – CULINARY ORIENTATION & TECHNIQUES (4 units)
Prerequisite: None; Negative TB Test, Food Handler’s Card; Corequisite: CLN ART 050
Lecture: 2 hours, lab 6 hours. CSU 4 UNITS
Students will apply history, description, and interrelationships of the hospitality industries with an emphasis on the multifaceted food service industry. Introduction to the world of commercial food production. Students are introduced to culinary theories and develop skills in knife handling, fabrication skills, ingredient identification, small and large equipment use, weights and measures, recipe development and cooking fundamentals.
CLN ART 101 – CULINARY FUNDAMENTALS I (4 units)
Prerequisites: CLN ART 050, 060; Lecture: 2 hours, lab 6 hours. CSU 4 UNITS
Introduction to culinary fundamentals, techniques and breakfast cookery. Basic food preparation is learned and experienced. Culinary arts basics and foundations, including classic knife cuts, mother sauces, soups, basic cooking methods, terminology, equipment, measurements, culinary math and ingredients is covered. Students will be on rotation in the Mission Café (The Servery) to enhance their experience in a real environment setting.
CLN ART 102 – CULINARY FUNDAMENTALS II (4 units)
Prerequisites: CLN ART 101 (Passed ServSafe Exam), 060, and 101 and negative TB test Corequisite: None; Lecture: 2 hours, lab 6 hours. CSU 4 UNITS;
Introduction to lunch cookery for Mission Café and fine dining lunch service in the Executive Dining Room. Students will prepare lunch for Mission Café and Executive Dining Room. Students will be part of a rotation in the Mission Cafe (AKA The Servery) and rotate all throughout the stations in the cafe. Students will cover culinary management, supervision, leadership, customer service, communication, teamwork and time management.
CLN ART 103 – CULINARY NUTRITION (2 units)
Prerequisite: None | Lecture: 2 hours. CSU 2 UNITS
Fundamental culinary nutrition principles and theories for various groups are investigated. Healthy foods, pleasing to the eyes and the palate, will be prepared to cater to the growing number of health-minded customers. Recipe and menu development including ingredient selection and cooking techniques will be discussed. Special diets such as low fat, low sodium, diabetic, gluten-free and caloric intake will be discussed.
CLN ART 104 – DINING ROOM & BEVERAGE MANAGEMENT (4 units)
Prerequisites: None | Corequisite: CLN ART 101 | Lecture: 2 hours, lab 6 hours. CSU 4 UNITS;
Instruction and practical training covers all aspects of FOH/Dining Room service and Beverage Management in restaurants. This includes food and cash controls, POS systems, dining room service styles and dining area merchandising. Receptions, banquets, buffets are covered from the busperson to Maitre d' positions. Special event presentations included with wine serving techniques.
CLN ART 105 – MENU PLANNING (2 units)
Prerequisites: CLN ART 101; Corequisite: None | Lecture: 2 hours. CSU: N/A
Examines the fundamentals of menu planning using the menu as a tool for ordering, selection and procurement of food and beverage items. Menu, labor, and facility computer generated cost analysis and percentages will be addressed. Emphasis is placed on developing the skills necessary to effectively create a professional menu. Provides training in duties and functions of the professional food buyer working in purchasing capacity.
CLN ART 106 – PURCHASING & RECEIVING (3 units)
Prerequisites: CLN ART 101; Corequisite: None; Lecture: 1 hour, lab 2 hours. CSU 3 UNITS
Provides training in duties and functions of the professional food buyer. Basic information on sources, grades, quality, and standards for selecting food items. Points stressed are specifications for: receiving, storing, issuing procedures, cost and operational expenses, and seasonal variations.
CLN ART 107 – PRINCIPLES OF GARDE MANGER & BASIC BAKING (4 units)
Prerequisite: CLN ART 101; Corequisite: None; Lecture: 1 hour, lab 3 hours, CSU 4 UNITS
A comprehensive study of Garde Manger and Basic Baking Techniques. This includes the study and preparation of classic and contemporary salads; dressings, appetizers; canapés; vegetable/fruit carvings and salt/ice carvings. Foundational basic baking techniques are covered.
CLN ART 108 – RESTAURANT SUPERVISION & TRAINING (2 units)
Prerequisite: CLN ART 101; Corequisite: None; Lecture: 2 hours; CSU 2 UNITS
Students are introduced to human resource management and supervision techniques. Students will identify the recruiting process, communication skills, leadership styles, legal issues in the workforce, employee motivation and discipline. This course includes problem solving in food service operations and procedures for developing personnel programs and effective labor management relationships.
CLN ART 109 – PRINCIPLES OF CATERING (4 units)
Prerequisites: CLN ART 101; Corequisite: None; Lecture: 2 hours, lab 4 hours. CSU 4 UNITS;
The study of catering sales and operations, including 'hands on' practicum and interpersonal dynamics from production through a catering service. Topics covered include the preparation of a menu, estimating cost and food quantities, planning the room arrangement, the setup of buffet and service tables, and the performance of services. In addition, the allocation of time to prepare, transport, and setup the equipment and food for a catered event are studied.
CLN ART 110 – CULINARY GREEN TECHNOLOGY (3 units)
Prerequisite: CLN ART 060 | Lecture: 2 hours, lab 3 hours. CSU 3 UNITS
Procurement, identification and quality standards of vegetables, fruits, and herbs utilized in a restaurant or culinary setting. Integration of seasonality, grading, post-harvest handling and environmental impacts. Emphasis is on care, watering, fertilizer and weed control of the Organic Herb & Farm Garden by the Culinary Arts Institute and making sure that all products used in the Culinary Arts Institute Bldg. Follows green standards as described by LEED Platinum Certification.
CLN ART 150 – CHEFS TRAINING FOR APPRENTICESHIP I (2 units)
Prerequisite: CLN ART 101; Lecture: 1 hour, lab 3 hours. CSU: N/A
Provides supervised internship experience within the Culinary Arts Institute. Internship provides students with hands-on training and experience in working on the line in the Mission Café (AKA The Servery), customer service, catering, special events and prepares them for their externship experience. Students learn skills required for commercial, restaurant and hotel establishments.
CLN ART 155 – CHEFS TRAINING FOR APPRENTICESHIP II (2 units)
Prerequisite: CLN ART 101; Lecture: 1 hour, lab 3 hours. CSU: N/A
Provides supervised externship opportunity within a selected outside restaurant, hotel or food service establishment who supports the Culinary Arts Institute program. This is a supervised fieldwork experience in the industry and gives hands-on training in food service, catering, fine dining, commercial service, hotel and restaurant establishments. Students learn skills required for job competence.
PROFBKG 200 – PRINCIPLES OF BAKING & PATISSERIE I (4 units)
Prerequisite: CLN ART 060; Lecture: 1, lab: 3 hours. CSU: 4 UNITS
Covers the production of quick breads, introduction to puff pastry, laminated dough, and cookies with a emphasis placed on mixing methods. The role of leavening agents, starches, chemical reactions of ingredients and the effect on heat and cold on products. Recipe and menu development, including ingredient selection will be discussed.
PROFBKG 210 – PRINCIPLES OF BAKING & PATISSERIE II (4 units)
Prerequisite: PROFBKG 200; Lecture: 1, lab: 3 hours. CSU: 4 UNITS
Advanced baking and patisserie techniques including advanced formulas. Explore advanced fundamentals techniques in baking and patisserie. Examine how a formula works including changes of yields and altering percentages of ingredients in formulas to produce desired results are stressed.