Culinary Arts

An overview of the hospitality industry with an emphasis on career perspectives and wages. Topics include the restaurant business, operations and industry organization; issues in food service management; and lodging operations, the hotel business, and the role of service in all sectors.

An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.

A study of food service operations, procedures, and problems encountered in the development of personnel programs and desirable labor management relationships. Topics include selection, placement, orientation, training, counseling, rating, and promotion of employees.

Courses that meet this requirement:

• Anthropology 107
• English 150, 151, 152, 153
• Ethnic Studies 101, 105, 107, 120, 121, 122, 150, 151, 152, 153
• Fashion 105
• Film 122
• History 120, 121

ALL courses in this category also fulfill the AHC Graduation Requirement: Multicultural and Gender Studies  

Courses that meet this requirement:

• Communication Studies 100, 101, 102, 106
• English 103, 104
• Philosophy 112, 114

Courses that meet this requirement:

• Mathematics 100, 105, 121, 123, 131, 135, 141, 181, 182, 183, 184

Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.

A study of quantity food preparation with emphasis on food, beverage and labor cost control management in purchasing, receiving, storing, issuing, and producing food products. Principles and procedures for the management of institutional, restaurant, and catering food service settings are examined.

Select a minimum of 9 additional units from the following courses in addition to the core requirements. Recommended: BUS 101

Choose one course each semester it is identified on the suggested course sequence.

A writing course designed primarily to meet the needs of students pursuing career and technical programs. Meets the written composition graduation requirement for an AHC associate's degree. Students who plan to transfer to a four-year institution will need to take ENGL 101 instead of this course to meet the university's first-year composition requirement. Readings will be drawn from the disciplines involved so that students master comprehension and critical reading skills in real-world texts. Writing assignments and projects will similarly be based upon the types of critical thinking and analytical writing required in the students' fields of study. Research methods and skills will be emphasized.

Designed to help students enhance their analytical reading and writing skills using a wide variety of texts. Emphasizes college-level expository essay construction, communication, and research methods leading to the preparation and writing of a research paper.

The study of equipment, skills and procedures used in commercial bakeries. Includes practical application in the production of a wide variety of quick and yeast breads and cookies.

Select a minimum of 9 additional units from the following courses in addition to the core requirements. 

Choose one course each semester it is identified on the suggested course sequence.

Courses that meet this requirement:

• Anthropology 101, 110 (when taken in conjunction with 101)
• Astronomy 100
• Biology 100, 120, 124, 132
• Chemistry 110, 120
• Environmental Technology 101
• Food Science and Nutrition 110
• Geography 101, 115
• Geology 100, 111, 114, 115, 131, 141
• Physical Science 111, 112
• Physics 100
• Viticulture and Enology 102

Select one course from this list.

Select a minimum of 9 additional units from the following courses in addition to the core requirements. Recommended: CA 122, 123, or 129

Choose one course each semester it is identified on the suggested course sequence.

If you take any of the following courses, you will also satisfy the Multicultural/Gender Studies requirement:

Courses that meet this requirement:

• Administration of Justice 101, 103, 115
• Anthropology 102, 103, 105, 107
• Business 121, 141
• Communications Studies 100, 110
• Early Childhood Studies 100, 101
• Economics 101, 102, 121, 141
• English 105, 150, 151,152, 153
• Ethnic Studies 101, 107, 150, 151,152, 153
• Geography 102, 103, 105
• Global Studies 141
• Graphics 127
• LGBT 101, 102
• Physical Education 128
• Political Science 101, 104, 105, 110
• Psychology 101, 112, 113, 117, 118, 119, 121
• Sociology 101, 102, 104, 120, 122, 155, 160

Courses that meet this requirement:

• Ethnic Studies 121
• History 107, 108, 118, 119, 121
• Political Science 101, 103

Select one course from the list below.

• American Sign Language 138
• Art 101, 103, 104, 105, 109, 170
• Communication Studies 108
• Dance 101, 110, 120, 130, 147
• Drama 103, 110, 111
• Early Childhood Studies 116, 123
• English 102, 106, 117, 118, 119, 130, 131, 132, 133, 135, 138,139, 140, 144, 145, 146, 148, 180
• Ethnic Studies 105, 120, 122
• Fashion 104, 105
• Film 101, 102, 103, 104, 108, 109, 110, 122
• French 101, 102
• Graphics 127
• History 101, 102, 103, 104, 105, 120, 138
• Humanities 101, 102, 103, 104, 105
• Library 180
• Multimedia Arts and Communication 101, 102
• Music 100, 101, 102, 104, 106
• Philosophy 101, 102, 105, 121, 122
• Photo 110
• Spanish 101, 102, 103, 104, 105, 112

Select one course from the list below to fulfill the requirements for both GE Area 7: Living Skills and AHC Grad: Health Education and Safety.

• Early Childhood Studies 102
• Emergency Medical Services 102
• Food Science and Nutrition 109
• Health Education 100
• Personal Development 101

The study of equipment, skills and procedures used in commercial bakeries. Includes practical application in the production of a wide variety of quick and yeast breads and cookies.

An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.

Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.

Designed to increase the student's proficiency in baking and pastry techniques with a focus on artistry and practical skills. Explores classical and modern applications of pastries, meringues, tarts, syrups, creams, sauces, pies, fillings, fruit desserts, and plating.

A study of cake making including mixing, baking, assembling, filling, frosting and decorating with American layer, European style, and wedding cake assembly. Client relations and business practices for wedding cake sales is covered.

A study of managing bar and beverage service for profit. Types of beverages (including mixology), equipment, sanitary operations, staffing, promotions, purchasing, storage, inventory, and pricing strategies are discussed.

An overview of the hospitality industry with an emphasis on career perspectives and wages. Topics include the restaurant business, operations and industry organization; issues in food service management; and lodging operations, the hotel business, and the role of service in all sectors.

Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.

An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.

Prepares students for self-employment or working within the hotel/restaurant industry. Includes the research, design, planning, coordination, and evaluation of events. Major emphasis is on managing catered events including menu development, organization, cost accounting, service, rentals, scheduling, staffing, contracts, legal requirements, marketing, and client relations.

Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.

An overview of the hospitality industry with an emphasis on career perspectives and wages. Topics include the restaurant business, operations and industry organization; issues in food service management; and lodging operations, the hotel business, and the role of service in all sectors.

Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.

A study of quantity food preparation with emphasis on food, beverage and labor cost control management in purchasing, receiving, storing, issuing, and producing food products. Principles and procedures for the management of institutional, restaurant, and catering food service settings are examined.

Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.

An overview of the hospitality industry with an emphasis on career perspectives and wages. Topics include the restaurant business, operations and industry organization; issues in food service management; and lodging operations, the hotel business, and the role of service in all sectors.

Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.

Provides knowledge and experience in food preparation terminology, equipment, and techniques. Emphasis is on scientific principles, ingredient functions and interactions, production and sensory evaluation standards, food safety and sanitation, nutrient values, food aesthetics, and presentation of vegetables, starches and grains, salads and dressing, sandwiches, hor d'oeuvres, Garde Manger, breakfast foods, bakeshop, and international cuisine. This course is not open to students who are enrolled in or have received credit for FCS 123.

An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.

Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.

A study of managing bar and beverage service for profit. Types of beverages (including mixology), equipment, sanitary operations, staffing, promotions, purchasing, storage, inventory, and pricing strategies are discussed.

Provides knowledge and experience in food preparation terminology, equipment, and techniques to increase proficiency, coupled with investigation of the science principles involved. Emphasis is on ingredient functions and interactions; production and sensory evaluation standards; food safety and sanitation; nutrient composition; and food aesthetics and presentation. Content includes recipe and menu development, stocks, sauces, meat, poultry, fish and shellfish. This course is not open to students who have received credit for FCS 120.

The study of equipment, skills and procedures used in commercial bakeries. Includes practical application in the production of a wide variety of quick and yeast breads and cookies.

A study of food service operations, procedures, and problems encountered in the development of personnel programs and desirable labor management relationships. Topics include selection, placement, orientation, training, counseling, rating, and promotion of employees.

Orientation to careers in dietetics, nutrition science, food science, culinary arts and management, hospitality, food service management, and Culinology®. Career portfolios, professional organizations and publications will be covered. Educational plans will be developed in conjunction with counseling personnel.

Provides individuals with skills for understanding and using internal and external resources to function effectively in our present and future society. Major topics include: effects of cultural forces and future trends on values, standards, and goals; skills for decision making, time, energy, stress, and conflict management; and techniques for improving self-understanding and interpersonal relationships in a culturally diverse society. Students who have received credit for more than three life management modules may not enroll in this course.

Provides knowledge and experience in food preparation terminology, equipment, and techniques. Emphasis is on scientific principles, ingredient functions and interactions, production and sensory evaluation standards, food safety and sanitation, nutrient values, food aesthetics, and presentation of vegetables, starches and grains, salads and dressing, sandwiches, hor d'oeuvres, Garde Manger, breakfast foods, bakeshop, and international cuisine. This course is not open to students who are enrolled in or have received credit for FCS 123.

An overview of basic concepts of personal and institutional sanitation and safety as applied to food service with special emphasis on the role of the food supervisor/manager in maintaining sound practices. The course also covers the concepts of sanitation and safety as related to the selection, layout, and use of equipment and examines current recommended practices including local, state, and federal regulations.

A study of quantity food preparation with emphasis on food, beverage and labor cost control management in purchasing, receiving, storing, issuing, and producing food products. Principles and procedures for the management of institutional, restaurant, and catering food service settings are examined.

Prepares students for self-employment or working within the hotel/restaurant industry. Includes the research, design, planning, coordination, and evaluation of events. Major emphasis is on managing catered events including menu development, organization, cost accounting, service, rentals, scheduling, staffing, contracts, legal requirements, marketing, and client relations.

An overview of basic nutrition which emphasizes the application of nutrition science to consumer choices for improved health, fitness, and disease prevention. Individuals will assess their own diet quality and will learn to select diets appropriate to their individual lifestyles, inherited health risks, tastes, and needs at all stages of the life cycle. The course examines current controversies and claims to distinguish fact from fallacy and assists in adapting research on diet and health to individual needs. The course is not open to students who are enrolled in or have received credit for FCS 109.

This course covers the science of foods and the nutrients they contain, and of their actions within the body. Emphasis is placed on individual dietary needs, current nutrition and health issues, and application of evidence-based nutrition information. Students utilize computer software to analyze personal diet records and plan healthful meals.

Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.

A study of food service operations, procedures, and problems encountered in the development of personnel programs and desirable labor management relationships. Topics include selection, placement, orientation, training, counseling, rating, and promotion of employees.

The study of equipment, skills and procedures used in commercial bakeries. Includes practical application in the production of a wide variety of quick and yeast breads and cookies.

Courses that meet this requirement:

• Anthropology 107
• English 150, 151, 152, 153
• Ethnic Studies 101, 105, 107, 120, 121, 122, 150, 151, 152, 153
• Fashion 105
• Film 122
• History 120, 121

ALL courses in this category also fulfill the AHC Graduation Requirement: Multicultural and Gender Studies  

Courses that meet this requirement:

• Mathematics 100, 105, 121, 123, 131, 135, 141, 181, 182, 183, 184

Courses that meet this requirement:

• Communication Studies 100, 101, 102, 106
• English 103, 104
• Philosophy 112, 114

A study of quantity food preparation with emphasis on food, beverage and labor cost control management in purchasing, receiving, storing, issuing, and producing food products. Principles and procedures for the management of institutional, restaurant, and catering food service settings are examined.

A writing course designed primarily to meet the needs of students pursuing career and technical programs. Meets the written composition graduation requirement for an AHC associate's degree. Students who plan to transfer to a four-year institution will need to take ENGL 101 instead of this course to meet the university's first-year composition requirement. Readings will be drawn from the disciplines involved so that students master comprehension and critical reading skills in real-world texts. Writing assignments and projects will similarly be based upon the types of critical thinking and analytical writing required in the students' fields of study. Research methods and skills will be emphasized.

Designed to help students enhance their analytical reading and writing skills using a wide variety of texts. Emphasizes college-level expository essay construction, communication, and research methods leading to the preparation and writing of a research paper.

If you take any of the following courses, you will also satisfy the Multicultural/Gender Studies requirement:

Courses that meet this requirement:

• Administration of Justice 101, 103, 115
• Anthropology 102, 103, 105, 107
• Business 121, 141
• Communications Studies 100, 110
• Early Childhood Studies 100, 101
• Economics 101, 102, 121, 141
• English 105, 150, 151,152, 153
• Ethnic Studies 101, 107, 150, 151,152, 153
• Geography 102, 103, 105
• Global Studies 141
• Graphics 127
• LGBT 101, 102
• Physical Education 128
• Political Science 101, 104, 105, 110
• Psychology 101, 112, 113, 117, 118, 119, 121
• Sociology 101, 102, 104, 120, 122, 155, 160

Select one course from this list.

A minimum of 9 additional units from the following courses in addition to the core requirements

Select one course from this list.

A minimum of 9 additional units from the following courses in addition to the core requirements

Courses that meet this requirement:

• Anthropology 101, 110 (when taken in conjunction with 101)
• Astronomy 100
• Biology 100, 120, 124, 132
• Chemistry 110, 120
• Environmental Technology 101
• Food Science and Nutrition 110
• Geography 101, 115
• Geology 100, 111, 114, 115, 131, 141
• Physical Science 111, 112
• Physics 100
• Viticulture and Enology 102

Select one course from this list.

Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.

Select one course from this list.

A minimum of 9 additional units from the following courses in addition to the core requirements

Courses that meet this requirement:

• Ethnic Studies 121
• History 107, 108, 118, 119, 121
• Political Science 101, 103

Select one course from the list below.

• American Sign Language 138
• Art 101, 103, 104, 105, 109, 170
• Communication Studies 108
• Dance 101, 110, 120, 130, 147
• Drama 103, 110, 111
• Early Childhood Studies 116, 123
• English 102, 106, 117, 118, 119, 130, 131, 132, 133, 135, 138,139, 140, 144, 145, 146, 148, 180
• Ethnic Studies 105, 120, 122
• Fashion 104, 105
• Film 101, 102, 103, 104, 108, 109, 110, 122
• French 101, 102
• Graphics 127
• History 101, 102, 103, 104, 105, 120, 138
• Humanities 101, 102, 103, 104, 105
• Library 180
• Multimedia Arts and Communication 101, 102
• Music 100, 101, 102, 104, 106
• Philosophy 101, 102, 105, 121, 122
• Photo 110
• Spanish 101, 102, 103, 104, 105, 112

Select one course from the list below to fulfill the requirements for both GE Area 7: Living Skills and AHC Grad: Health Education and Safety.

• Early Childhood Studies 102
• Emergency Medical Services 102
• Food Science and Nutrition 109
• Health Education 100
• Personal Development 101

Supervised employment extending classroom-based learning to an on-the-job learning environment relating to the student's career and educational goals. In addition, these work experiences improve the student's basic work skills and professional competencies by creating career awareness, improving work habits, and fostering positive workplace attitudes.