CULN-105 Introduction to the Kitchen
.5 unit SC
• 27 hours laboratory per term
This course prepares students to begin the culinary arts program. It is for students who do not have familiarity with kitchen knife handling and working in the kitchen. This course provides an introduction to basic skills and safety practices. CSU
CULN-110 Orientation to Hospitality
3 units SC
• 54 hours lecture per term
• Formerly HRMGT 100
This course provides an introduction to career opportunities in food service, explores trade publications and professional organizations, and presents the basic organization and function of departments within hospitality and food service establishments. CSU
CULN-115 Culinary Math
1.5 units SC
• 27 hours lecture per term
This course focuses on the application of math competencies to specific business situations in the food service industry. CSU
CULN-120 Fundamentals of Cuisine
5 units SC
• 270 hours laboratory per term
• Prerequisite: CULN 105 or equivalent
• Co-requisite: CULN 153 or equivalent
• Recommended: eligibility for ENGL 122 or equivalent
• Formerly HRMCU 120
This course builds on basic student skills in knife, tool and culinary equipment handling, introduces basis food preparation, and provides a working knowledge of laws and regulations relating to safety and sanitation in the kitchen. The emphasis is on quantity for service. CSU
CULN-127 Garde Manger
2 units SC
• 18 hours lecture/54 hours laboratory per term
• Prerequisite: CULN 120 or equivalent
• Formerly HRMCU 127
A study of the artistic side of cold food preparation from basic garnishes to advanced forcemeat preparations such as gallantines, pates and mousses. Emphasis on decorated platters, buffets, and food show competitions. CSU
CULN-150 Topics in Culinary Arts
.3-4 units SC
• May be repeated three times
• Variable hours
A supplemental course in culinary arts to provide a study of current concepts and problems in culinary arts and related subdivisions. Specific topics will be announced in the schedule of courses. CSU
CULN-153 Safety and Sanitation
2 units SC
• 36 hours lecture per term
• Recommended: eligibility for ENGL 122 or equivalent
• Formerly HRMGT 153
A course to develop a working knowledge of the basic principles of safety and sanitation and their application in food service operations. Effective hygiene habits and food handling practices are reinforced, for protection of consumers. This course must be taken before or concurrently with the first culinary laboratory course. CSU
CULN-155 Topics in Culinary Management
.3-4 units SC
• May be repeated three times
• Variable hours
A supplemental course in culinary management to provide a student of current concepts and problems in culinary management and related subdivisions. Specific topics will be announced in the schedule of courses. CSU
CULN-160 Fundamentals of Wine and Spirits
3 units SC
• 54 hours lecture per term
• Recommended: eligibility for ENGL 122 or equivalent
• Formerly HRMGT 260
This course provides an extensive examination of beverage service operations and control, basic production and types of wines and spirits, merchandising, and regulations concerning service of alcoholic beverages. CSU
CULN-165 Dining Room Operations
2 units SC
• 36 hours lecture per term
• Co-requisite: CULN 166 or equivalent
Principles and techniques of dining room service and management, including various table settings and methods of service. CSU
CULN-166 Dining Room Operations Laboratory
2 units SC
• May be repeated three times
• 108 hours laboratory per term
• Co-requisite: CULN 153 or equivalent and CULN 165 or equivalent
• Formerly HRMGT 150 (laboratory component)
This course provides practical experience in the fundamentals of dining room service, including rules and methods of service, handling various forms of food service, and conducting basic dining room management and planning. CSU
CULN-180 Fundamentals of Baking
3.5 units SC
• 18 hours lecture/135 hours laboratory per term
• Co-requisite: CULN 153 or equivalent
• Recommended: ENGL 122 or equivalent
• Formerly HRMCU 180A and 180B
An applied and theoretical study of basic principles of commercial baking as practiced in hotels, restaurants and retail bakeries. Students apply fundamentals of baking science to the preparation of a variety of products, learning to use and care for equipment normally found in the bakeshop or baking areas. CSU
CULN-185 Nutritional Guidelines in Food Preparation
2 units SC
• 36 hours lecture per term
• Recommended: eligibility for ENGL 122 or equivalent
• Formerly HRMCU 185
Introduction to food composition, dietary guidelines, recipe modification, food cooking and storage techniques for nutrient retention, and contemporary nutritional issues. CSU
CULN-190 Purchasing Systems and Operations
2 units SC
• 36 hours lecture per term
• Co-requisite: CULN 191 or equivalent
• Recommended: eligibility for ENGL 122 or equivalent; MATH 110 or equivalent
An application of principles in inventory control management, storage, and receiving. Fundamentals of purchasing based on analysis of quality, yield, cost of food and merchandise used in food service, control of purchases, receiving, storing, and issuing procedures using current computer application. CSU
CULN-191 Purchasing Systems and Operations Laboratory
2 units SC
• May be repeated three times
• 108 hours laboratory per term
• Co-requisite: CULN 153 or equivalent and CULN 190 or equivalent
• Formerly HRMGT 181 (laboratory component)
This course is a laboratory application of inventory control, food storage, and receiving. Purchasing food merchandise based on analysis of quality, yield, cost of food, purchase control and issuing procedures using current computer applications. CSU
CULN-195 Supervisory Management in Food Services
3 units SC
• 54 hours lecture per term
• Recommended: eligibility for ENGL 122 or equivalent
This course focuses on application of supervisory management principles to specific business situations in food services. CSU
CULN-201 Principles of Food, Beverage, and Labor Cost Control
3 units SC
• 54 hours lecture per term
This course prepares students to apply cost control measures in restaurant and beverage management. Key principles and concepts are presented, and cost controls are demonstrated for each phase of beverage and food service operations. CSU
CULN-211 Patisserie Essentials
1 unit SC
• May be repeated once
• 9 hours lecture/27 hours laboratory per term
• Formerly HRMCU 211
The study and preparation of refined pastries and desserts; petit fours, tarts, bavarians, charlottes, mousses, soufflés, ice creams, sorbets, custards, puddings, and cakes. CSU
CULN-214 Cake and Pastry Decorating Essentials
1 unit SC
• May be repeated once
• 9 hours lecture/27 hours laboratory per term
• Formerly HRMCU 214
A course of practical instruction and skill development in decorating birthday, wedding, and special occasion cakes and pastries. CSU
CULN-215 Decorative Confectionary Showpieces
1 unit SC
• 18 hours lecture per term
• Recommended: CULN 180 or equivalent
• Formerly HRMCU 215
A course in the methodology of sugar work and advanced confectionary arts. CSU
CULN-216 Food and Wine Pairing
1.5 units SC
• 27 hours lecture per term
This course prepares students planning careers in restaurant management to present wines that complement menu offerings. CSU
CULN-220 Advanced Cuisine
5 units SC
• 270 hours laboratory per term
• Prerequisite: CULN 120 or equivalent
• Recommended: eligibility for ENGL 122 or equivalent
• Formerly HRMCU 220
This course builds upon student skills honed in the fundamentals of cuisine course, emphasizing preparation of individual plates. Seasonal cooking and market variations, healthy cooking, curing meats, preparing flavored oils and dressing, and composition of effective menu items are integrated into the food preparation activities. CSU
CULN-224 Catering Business and Operations
2 units SC
• 36 hours lecture per term
• Formerly HRMGT 154
An introduction to operating a catering business including effective client relations, event planning, pricing and cost controls, legal issues, equipment requirements and menu planning for a variety of events such as banquets, ethnic and a la carte affairs.
CULN-225 Laboratory Topics in Catering and Special Events
.3-4 units CR/NC
• May be repeated three times
• Variable hours
• Co-requisite: CULN 153 or equivalent
• Recommended: CULN 120 or equivalent; eligibility for ENGL 122 or equivalent
• Formerly HRMCU 256, 257, 259 and HRMGT 258
A catering applications course integrating catering fundamentals with specific events and themes. Events will vary by course section. Students will apply their food preparation and service skills to different needs of catering clients. CSU
CULN-226 California Cuisine
2 units SC
• May be repeated once
• 27 hours lecture/27 hours laboratory per term
• Recommended: eligibility for ENGL 122 or equivalent
• Note: students who have substantial experience in the kitchen or who have completed most of their work in the culinary program will be comfortable with the instructional level.
• Formerly HRMCU 226
This course is an introduction and demonstration of professional culinary preparations and presentations of California cuisine. Emphasis will be on cooking methods and ingredients that are freshly abundant in our state. Discussion will also stress the importance of California cuisine in today’s market and health conscious society. CSU
228 International Cuisine
2 units SC
• May be repeated once
• 27 hours lecture/27 hours laboratory per term
• Recommended: eligibility for ENGL 122 or equivalent
• Formerly HRMCU 228
Introduction and presentation of cuisines from around the world in the context of cultural, social and historical perspectives. Emphasis will be on cultural contrast that reflects the ethnic culinology of at least three non-European countries (e.g. Egypt, China, and India). This course will develop an understanding of ethnic cuisine in today’s multi-cultural society and its significance and influence on (North) American culture. CSU
CULN-280 Advanced Pastry and Baking
5 units SC
• May be repeated once
• 27 hours lecture/189 hours laboratory per term
• Prerequisite: CULN 180 or equivalent
Advanced theory and technique in pastry and baking, including fruit desserts, spoon desserts, tarts, pies, plated desserts, frozen desserts, modernist desserts, decorated cakes, and light and low-calorie desserts. CSU
CULN-298 Independent Study
.5-3 units SC
• May be repeated three times
• Variable hours
• Prerequisite: submission of acceptable educational contract to department and instruction office; topics must extend study beyond courses offered
• Formerly HRMCU 298
An opportunity for selected students to pursue special interests under direction of the faculty. CSU
