Culinary Arts
CAH F060 Basic Techniques of Cooking I
3 Credits
Basics in the culinary arts field designed for students with special needs. Special fees apply. Prerequisites: Permission of instructor. (1.5+6)
CAH F070 Basic Techniques of Cooking II
6 Credits
An open ended course providing an appropriate learning sequence for students with special needs. Special fees apply. Prerequisites: Permission of instructor. (3+12)
CAH F105 Principles of Food Service I
3 Credits
Offered Fall, Spring, As Demand Warrants
Food service and the principle variations which students may encounter in the industry; professional standards, kitchen safety, first aid, storeroom operation, kitchen equipment and basic culinary terminology. (3+0)
CAH F117 Art in Cake Icing
2 Credits
The preparation of cakes for icing and decorating. Topics include borders, clowns, flowers, leaves, pattern transfer, frozen buttercream, confectionery coating, royal icing, plus designing cakes, and rolled buttercream. Use of an airbrush, flow in techniques and tiered cake assembly covered. (1+2)
CAH F140 Food Production I
5 Credits
Basic food service skills in a commercial kitchen environment. Standardized recipes and procedures stressed. End product critiqued daily. Student assignments rotate between stock and soup station, vegetable station, pantry, and service line and grill. Emphasis on sanitary food handling practices and professional work habits. Special fees apply. (5+0)
CAH F141 Food Production II
5 Credits
Continuation of CAH F140 with emphasis on preparation and use of small sauces, sauteing, roasting, braising, stewing and broiling. Salad bar preparation and grill service covered. Special fees apply. (5+0)
CAH F145 Bakery Production I
5 Credits
Basic commercial baking skills and procedures. Standardized recipes and procedures stressed. End product critiqued daily. Emphasis on sanitary food handling practices and professional work habits. Special fees apply. (5+0)
CAH F146 Bakery Production II
5 Credits
Continuation of CAH F145 with emphasis on Danish and French pastries, combination breads, tortes and fancy dessert items. Materials fee: See note at beginning of section. Special fees apply. (5+0)
CAH F150 Sanitation
1 Credits
Sanitation principles essential to commercial kitchen personnel. Successful course completion allows the student to receive certification by the National Institute for the Food Service Industry. (1+0)
CAH F152 Supervisory Development
2 Credits
Problems and challenges that food service supervisors deal with every day. Development of personnel management methods. (2+0)
CAH F154 Dining Room Service
2 Credits
American-style table service. Dining room service, management, controls and methods. (2+0)
CAH F160 Principles of Nutrition
2 Credits
Basic principles of nutrition with emphasis on nutrients and their function in relation to human health. (2+0)
CAH F161 Pastry Tube Art
1 Credits
Basic cake and food product techniques including borders, flowers, cake designing and proper use of pastry tube bags. (1+1)
CAH F170 Gourmet Cooking
2 Credits
Preparation and service of gourmet beef, poultry and seafood entrees for the home cook. Recipes represent new ideas in home entertainment and menus change every semester. Special fees apply. (2+0)
CAH F171 Gourmet Baking
2 Credits
Preparation of a wide range of breads, pastries, fancy desserts, French pastry and simple tortes. Recipes represent traditional methods of baking along with current trends in home entertainment. Special fees apply. (2+0)
CAH F172 Gourmet Asian/Oriental Cooking
2 Credits
Offered As Demand Warrants
Preparation and service of Asian/Oriental dishes. Study and use of proper cooking methods emphasized. Students prepare and enjoy a full meal at each class session. Special fees apply. (1.5+2.5)
CAH F174 Vegetarian Cooking
2 Credits
Preparation and service of vegetarian foods and balanced meals; use of condiments that are nourishing to the body. Recipes will include some seasonal, ethnic and gourmet, but emphasis will be on preparing quick, healthful, tasty meatless meals. Special fees apply. (1.5+2.5)
CAH F175 Introduction to Meat Cutting I
2 Credits
Offered As Demand Warrants
Professional meat cutting for lamb, beef, pork, poultry, and seafood; health regulations using current industry standards; sausage making and meat curing. (1.5+2.5)
CAH F176 Heart Healthy and Diabetic Cooking
1 Credits
Demonstrations of healthy cooking using glycemic index and other heart healthy and diabetic texts, in order to encourage participants to monitor weight, control blood sugar, reduce risk of heart disease and manage type 1 and 2 diabetes. Special fees apply. (1+3)
CAH F177 Introduction to Zymurgy
1 Credits
Introduction to the history, science and process of brewing. Focus will be on the importance of sanitation for the home brewery, brewing traditional styles with an introduction to specialty brews. Attention will be given to the pairing of beer styles to food. Special fees apply. Prerequisites: Students must be 21 years of age to enroll. (1+3)
CAH F178 Intermediate to Zymurgy
1 Credits
Introduction to the history, science and process of brewing beer. Emphasis in brewing will focus on the use of adjuncts, their specific purposes and the effects they have on the brewing/fermentation process will be paramount. Focus will be on the importance of sanitation for the home brewery, brewing traditional styles with an introduction to specialty brews. Attention will be given to the pairing of beer styles of food, as well as the use of beer in cooking. Focus will be on the more advanced style of brewing called partial mash. We may, time and weather permitting, brew a batch from grain. All brews done in this class will make use of adjuncts and/or grains. Special fees apply. Prerequisites: CAH F177; student must be 21 years of age to enroll. (1+3)
CAH F199 Culinary Arts Workstudy Externship
1-12 Credits
Offered Summer, As Demand Warrants
Practice in a variety of food service operations, learning current cooking methods and techniques. Student evaluations by the externship coordinator and the employer. Enrollment by special permission only. (0+0)
CAH F242 Food Production III
5 Credits
Continuation of CAH F141 with emphasis on a la carte and production cooking. Students prepare foods for the advanced table service class. Foods will represent current trends in the industry with kitchen organization and professional methods stressed. Special fees apply. Prerequisites: CAH F141. (5+0)
CAH F243 Food Production IV
5 Credits
Continuation of CAH F242 with emphasis on international and new trends in American Cooking. The role of the garde manger in the modern kitchen explored. Special fees apply. Prerequisites: CAH F242 or permission of instructor. (5+0)
CAH F247 Bakery Production III
5 Credits
Continuation of CAH F146 with emphasis on specialty breads, desserts, cakes, tortes and French pastries. Ability to plan and organize production, schedule and supervise other students emphasized. Special fees apply. Prerequisites: CAH F146 or permission of instructor. (5+0)
CAH F248 Bakery Production IV
5 Credits
Continuation of CAH F247 with emphasis on pastry buffet. Students will produce artistic centerpieces, decorated tortes and cakes, assorted French pastries, petit fours and candies. Special fees apply. Prerequisites: CAH F146; CAH F247; or permission of instructor. (5+0)
CAH F250 Garde Manger
2 Credits
Offered As Demand Warrants
A hands-on experience in buffet. Presentation of hot and cold foods. Students produce pates, mousses, forcemeats, aspics and other items essential to culinary expertise. (2+0)
CAH F253 Storeroom Purchasing and Receiving
2 Credits
Offered As Demand Warrants
Formal and informal methods of purchasing, receiving and storing of food and nonfood items in food service operations. Specifications, par inventory systems and controls. (2+0)
CAH F255 Food Service Management
2 Credits
Offered As Demand Warrants
The management team's responsibility in food service operation. Students assume the role of kitchen manager, dining room manager and general manager. (2+0)
CAH F256 Food Service Accounting
2 Credits
Offered As Demand Warrants
Principles and practices concerned with determination of food cost, labor cost, beverage cost and the basic accounting practices necessary to operate a successful food service operation. (2+0)
CAH F257 Oenology-Hospitality Industry I
1 Credits
Offered As Demand Warrants
Study and evaluation of the wines of France, Germany, Italy and the California wine producing areas. Focus on "point of sale" approach for first level serving staff. Special attention to selecting for individual meals. Special fees apply. Prerequisites: Must be at least 21 years of age to enroll. (1+0)
CAH F258 Oenology-Hospitality Industry II
1 Credits
Offered As Demand Warrants
A continuation of CAH F257 with in-depth evaluation and study of the major wine producing areas of the Pacific Northwest, California, France, Germany and Italy. Focus on preparing the new sommelier. Special attention to selections for building cellar and developing breadth in the restaurant. Special fees apply. Prerequisites: CAH F257 or permission of instructor. Must be at least 21 years of age to enroll. (1+0)
CAH F259 Advanced Oenology
1 Credits
Offered As Demand Warrants
The study and evaluation of the wines of France and Germany. Emphasis on the marketing production, serving and control of wine sales. Special fees apply. Prerequisites: CAH F257; CAH F258; or permission of instructor. Must be at least 21 years of age to enroll. (1+0)
3 Credits
Basics in the culinary arts field designed for students with special needs. Special fees apply. Prerequisites: Permission of instructor. (1.5+6)
CAH F070 Basic Techniques of Cooking II
6 Credits
An open ended course providing an appropriate learning sequence for students with special needs. Special fees apply. Prerequisites: Permission of instructor. (3+12)
CAH F105 Principles of Food Service I
3 Credits
Offered Fall, Spring, As Demand Warrants
Food service and the principle variations which students may encounter in the industry; professional standards, kitchen safety, first aid, storeroom operation, kitchen equipment and basic culinary terminology. (3+0)
CAH F117 Art in Cake Icing
2 Credits
The preparation of cakes for icing and decorating. Topics include borders, clowns, flowers, leaves, pattern transfer, frozen buttercream, confectionery coating, royal icing, plus designing cakes, and rolled buttercream. Use of an airbrush, flow in techniques and tiered cake assembly covered. (1+2)
CAH F140 Food Production I
5 Credits
Basic food service skills in a commercial kitchen environment. Standardized recipes and procedures stressed. End product critiqued daily. Student assignments rotate between stock and soup station, vegetable station, pantry, and service line and grill. Emphasis on sanitary food handling practices and professional work habits. Special fees apply. (5+0)
CAH F141 Food Production II
5 Credits
Continuation of CAH F140 with emphasis on preparation and use of small sauces, sauteing, roasting, braising, stewing and broiling. Salad bar preparation and grill service covered. Special fees apply. (5+0)
CAH F145 Bakery Production I
5 Credits
Basic commercial baking skills and procedures. Standardized recipes and procedures stressed. End product critiqued daily. Emphasis on sanitary food handling practices and professional work habits. Special fees apply. (5+0)
CAH F146 Bakery Production II
5 Credits
Continuation of CAH F145 with emphasis on Danish and French pastries, combination breads, tortes and fancy dessert items. Materials fee: See note at beginning of section. Special fees apply. (5+0)
CAH F150 Sanitation
1 Credits
Sanitation principles essential to commercial kitchen personnel. Successful course completion allows the student to receive certification by the National Institute for the Food Service Industry. (1+0)
CAH F152 Supervisory Development
2 Credits
Problems and challenges that food service supervisors deal with every day. Development of personnel management methods. (2+0)
CAH F154 Dining Room Service
2 Credits
American-style table service. Dining room service, management, controls and methods. (2+0)
CAH F160 Principles of Nutrition
2 Credits
Basic principles of nutrition with emphasis on nutrients and their function in relation to human health. (2+0)
CAH F161 Pastry Tube Art
1 Credits
Basic cake and food product techniques including borders, flowers, cake designing and proper use of pastry tube bags. (1+1)
CAH F170 Gourmet Cooking
2 Credits
Preparation and service of gourmet beef, poultry and seafood entrees for the home cook. Recipes represent new ideas in home entertainment and menus change every semester. Special fees apply. (2+0)
CAH F171 Gourmet Baking
2 Credits
Preparation of a wide range of breads, pastries, fancy desserts, French pastry and simple tortes. Recipes represent traditional methods of baking along with current trends in home entertainment. Special fees apply. (2+0)
CAH F172 Gourmet Asian/Oriental Cooking
2 Credits
Offered As Demand Warrants
Preparation and service of Asian/Oriental dishes. Study and use of proper cooking methods emphasized. Students prepare and enjoy a full meal at each class session. Special fees apply. (1.5+2.5)
CAH F174 Vegetarian Cooking
2 Credits
Preparation and service of vegetarian foods and balanced meals; use of condiments that are nourishing to the body. Recipes will include some seasonal, ethnic and gourmet, but emphasis will be on preparing quick, healthful, tasty meatless meals. Special fees apply. (1.5+2.5)
CAH F175 Introduction to Meat Cutting I
2 Credits
Offered As Demand Warrants
Professional meat cutting for lamb, beef, pork, poultry, and seafood; health regulations using current industry standards; sausage making and meat curing. (1.5+2.5)
CAH F176 Heart Healthy and Diabetic Cooking
1 Credits
Demonstrations of healthy cooking using glycemic index and other heart healthy and diabetic texts, in order to encourage participants to monitor weight, control blood sugar, reduce risk of heart disease and manage type 1 and 2 diabetes. Special fees apply. (1+3)
CAH F177 Introduction to Zymurgy
1 Credits
Introduction to the history, science and process of brewing. Focus will be on the importance of sanitation for the home brewery, brewing traditional styles with an introduction to specialty brews. Attention will be given to the pairing of beer styles to food. Special fees apply. Prerequisites: Students must be 21 years of age to enroll. (1+3)
CAH F178 Intermediate to Zymurgy
1 Credits
Introduction to the history, science and process of brewing beer. Emphasis in brewing will focus on the use of adjuncts, their specific purposes and the effects they have on the brewing/fermentation process will be paramount. Focus will be on the importance of sanitation for the home brewery, brewing traditional styles with an introduction to specialty brews. Attention will be given to the pairing of beer styles of food, as well as the use of beer in cooking. Focus will be on the more advanced style of brewing called partial mash. We may, time and weather permitting, brew a batch from grain. All brews done in this class will make use of adjuncts and/or grains. Special fees apply. Prerequisites: CAH F177; student must be 21 years of age to enroll. (1+3)
CAH F199 Culinary Arts Workstudy Externship
1-12 Credits
Offered Summer, As Demand Warrants
Practice in a variety of food service operations, learning current cooking methods and techniques. Student evaluations by the externship coordinator and the employer. Enrollment by special permission only. (0+0)
CAH F242 Food Production III
5 Credits
Continuation of CAH F141 with emphasis on a la carte and production cooking. Students prepare foods for the advanced table service class. Foods will represent current trends in the industry with kitchen organization and professional methods stressed. Special fees apply. Prerequisites: CAH F141. (5+0)
CAH F243 Food Production IV
5 Credits
Continuation of CAH F242 with emphasis on international and new trends in American Cooking. The role of the garde manger in the modern kitchen explored. Special fees apply. Prerequisites: CAH F242 or permission of instructor. (5+0)
CAH F247 Bakery Production III
5 Credits
Continuation of CAH F146 with emphasis on specialty breads, desserts, cakes, tortes and French pastries. Ability to plan and organize production, schedule and supervise other students emphasized. Special fees apply. Prerequisites: CAH F146 or permission of instructor. (5+0)
CAH F248 Bakery Production IV
5 Credits
Continuation of CAH F247 with emphasis on pastry buffet. Students will produce artistic centerpieces, decorated tortes and cakes, assorted French pastries, petit fours and candies. Special fees apply. Prerequisites: CAH F146; CAH F247; or permission of instructor. (5+0)
CAH F250 Garde Manger
2 Credits
Offered As Demand Warrants
A hands-on experience in buffet. Presentation of hot and cold foods. Students produce pates, mousses, forcemeats, aspics and other items essential to culinary expertise. (2+0)
CAH F253 Storeroom Purchasing and Receiving
2 Credits
Offered As Demand Warrants
Formal and informal methods of purchasing, receiving and storing of food and nonfood items in food service operations. Specifications, par inventory systems and controls. (2+0)
CAH F255 Food Service Management
2 Credits
Offered As Demand Warrants
The management team's responsibility in food service operation. Students assume the role of kitchen manager, dining room manager and general manager. (2+0)
CAH F256 Food Service Accounting
2 Credits
Offered As Demand Warrants
Principles and practices concerned with determination of food cost, labor cost, beverage cost and the basic accounting practices necessary to operate a successful food service operation. (2+0)
CAH F257 Oenology-Hospitality Industry I
1 Credits
Offered As Demand Warrants
Study and evaluation of the wines of France, Germany, Italy and the California wine producing areas. Focus on "point of sale" approach for first level serving staff. Special attention to selecting for individual meals. Special fees apply. Prerequisites: Must be at least 21 years of age to enroll. (1+0)
CAH F258 Oenology-Hospitality Industry II
1 Credits
Offered As Demand Warrants
A continuation of CAH F257 with in-depth evaluation and study of the major wine producing areas of the Pacific Northwest, California, France, Germany and Italy. Focus on preparing the new sommelier. Special attention to selections for building cellar and developing breadth in the restaurant. Special fees apply. Prerequisites: CAH F257 or permission of instructor. Must be at least 21 years of age to enroll. (1+0)
CAH F259 Advanced Oenology
1 Credits
Offered As Demand Warrants
The study and evaluation of the wines of France and Germany. Emphasis on the marketing production, serving and control of wine sales. Special fees apply. Prerequisites: CAH F257; CAH F258; or permission of instructor. Must be at least 21 years of age to enroll. (1+0)