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Course Descriptions

Course Description CAM

CAM 294 Topics in Culinary Arts Management

Units: 0.5 - 4

Hours: 5 - 36 hours LEC; 13 - 108 hours LAB

Prerequisite: None.

Coursework designed to cover special topics not included in current culinary offerings. Topics may be offered in a workshop or seminar presentation on timely subjects or targeted for specific audiences.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: The student will demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO1)

CAM 300 Introduction to Culinary Arts Management

Units: 2

Hours: 36 hours LEC

Prerequisite: None.

Transferable: CSU

This course provides an overview of the skills and attributes that predict success for professionals in the restaurant/foodservice industry. Entry skills to be taught include mise en place, work simplification/time management, computational skills including measurements and conversions, flavor profiles, plating and garnishing, interview skills, menu development, recipe writing and an overview of the history and modern state of the restaurant/foodservice industry.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences (P-SLO1).

CAM 301 Food Theory and Preparation

Units: 4

Hours: 36 hours LEC; 108 hours LAB

Prerequisite: None.

Corequisite: CAM 300 and 306

Transferable: CSU

A comprehensive study of the basic principles and techniques involved in professional food preparation. The principles covered within this course will serve as the foundation for all other lab courses. Topics will including: work simplification, measurements/conversions, knife skills, soups, sauces, salads, heat transfer methods, equipment recognition, cleaning, use of hand tools/measuring devices, as well as identifying, cleaning, and cutting raw materials. This course will examine the reasons for procedures and phenomena and the prevention and/or correction of cooking failures. The laboratory emphasizes theory application through the preparation of soups, sauces, salads, vegetables, meats, poultry, seafood, breakfast dishes, grains, pastas and potatoes.
This course may require out of class time attendance at events (all required events will be listed in the course syllabus).

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: demonstrate the ability to communicate in the hospitality industry using the correct culinary terminology to a variety of audiences (P-SLO1).

CAM 302 Food and Culture in America

Units: 3

Hours: 54 hours LEC

Prerequisite: None.

Transferable: CSU

This course is an in-depth study of the food habits of various culinary regions in the United States. This course will examine the geography, history, and people that have shaped each region’s food culture. Defining dishes and principle ingredients as well as the modern cuisine of the regions will be studied.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate awareness, understanding, and skills necessary to live and work in a diverse world (P-SLO2).

CAM 303 Food Product Identification

Units: 2

Hours: 36 hours LEC

Prerequisite: None.

Transferable: CSU

This course will cover the identification of different food products. Written materials, hands-on interaction with products, and product sampling will be utilized as methods to help students identify and understand products being studied.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: demonstrate effective techniques for the selection and procurement of food and non-food items used common to the foodservice industry (P-SLO7).

CAM 306 Culinary Sanitation & Safety

Units: 2

Hours: 36 hours LEC

Prerequisite: None.

Transferable: CSU

This course covers the principles of food microbiology, important foodborne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of foodborne diseases and other microbiological problems. All phases of sanitation for professional culinary operations are covered in the context of schools, hospitals and commercial restaurants and cafeterias. Subjects covered include types and causes of food borne illnesses, correct procedures for handling food in quantity, and the principles of cleaning and sanitizing. The course focuses on practical applications for culinary workers, supervisors, and trainers. Completion of the course includes optional certification by the Educational Foundation of the National Restaurant Association.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: understand and practice proper sanitation and safety procedures critical to the foodservice industry (P-SLO4).

CAM 310 Quantity Food Production

Units: 3

Hours: 18 hours LEC; 108 hours LAB

Prerequisite: CAM 300, 301, and 306 with grades of "C" or better

Transferable: CSU

This course is an introduction to the principles of quantity food production and service. The production and service of industry quality and quantity food will be covered. Components may include knife skills, equipment recognition, use of hand tools and measuring devices, and cleaning / cutting raw materials. This course may also cover quantity preparation of sandwiches, soups, salads, garde manger items, vegetables, meats, poultry, seafood, breakfast dishes, rice and other grains, pastas and potatoes, sauces and simple dessert items.
This course may require out of class time attendance at events (all required events outside of class time will be listed in the course syllabus).

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate basic mathematical principles for food-service record keeping, baking procedures, and recipe conversions (P-SLO3).

CAM 312 Baking and Pastry

Units: 3

Hours: 18 hours LEC; 108 hours LAB

Prerequisite: CAM 300, 301, and 306 with grades of "C" or better

Advisory: CAM 310

Transferable: CSU

This course is designed to introduce students to the fundamental principles of baking and procedures for preparing baked goods, pastries, and desserts. Students gain knowledge and understanding of baking science; laboratory hours are spent in commercial production. Products may include yeast breads, Danish pastry, croissants, puff pastry, tortes and fine cakes, tarts and pies, and chocolate work. Emphasis is placed on production of high quality products and professional presentation.
This course may require out of class time attendance at events (all required events outside of class time will be listed in the course syllabus).

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate basic mathematical principles for foodservice record keeping, baking procedures, and recipe conversions. (P-SLO3)

CAM 316 Hors D'oeuvres and Canapes

Units: 3

Hours: 18 hours LEC; 108 hours LAB

Prerequisite: CAM 300, 301, and 306 with grades of "C" or better

Advisory: CAM 310

Transferable: CSU

This course is designed to teach students the production of hors d'oeuvres and canapes. Hot and cold hors d'oeuvres as well as the production of canapes will be emphasized. Service styles, service issues, production pointers, and logistics of catering functions will be emphasized.
This course may require out of class time attendance at events (all required events outside of class time will be listed in the course syllabus).

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate basic mathematical principles for foodservice record keeping, baking procedures, and recipe conversions. (P-SLO3)

CAM 320 Culinary Management

Units: 2

Hours: 36 hours LEC

Prerequisite: None.

Transferable: CSU

The course is designed to introduce students to the manager's role in organizing, planning, and control of production for a culinary operation. Topics may include menu planning and pricing, scheduling of staff and production, portion and temperature control, recipe standardization and scaling, and elements of culinary layout and design.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO1)

CAM 322 Culinary Customer Service

Units: 2

Hours: 36 hours LEC

Prerequisite: None.

Transferable: CSU

Culinary customer service is a skills development course to provide entry-level training in front-of-house service principles. The components of professional service styles will serve as the foundations for this course.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO1)

CAM 324 Culinary Supervision

Units: 2

Hours: 36 hours LEC

Prerequisite: None.

Transferable: CSU

This course is designed to help supervisors meet the challenges and demands of the hospitality field. The course will focus on the skills necessary to be effective leaders, developing human relations' skills and building on workplace diversity. The course will also cover communicating effectively, and creating a positive work climate. Management responsibilities of planning, organizing, controlling, decision making, problem solving and delegating will be included.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO1)

CAM 326 Applied Culinary Purchasing

Units: 2

Hours: 36 hours LEC

Prerequisite: CAM 300 with a grade of "C" or better

Transferable: CSU

This course provides a comprehensive view of purchasing activity as well as its relationship to the management of a successful hospitality operation. This course offers practical applications of purchasing principles from the culinary manager's viewpoint. This course focuses on distribution channels, purchasing principles and buying techniques, selection factors, receiving, storing, issuing and inventory control.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Understand and practice proper sanitation and safety procedures critical to the foodservice industry. (P-SLO4)

CAM 330 Legal Aspects of Culinary Management

Units: 2

Hours: 36 hours LEC

Prerequisite: None.

Advisory: CAM 300

Transferable: CSU

This course is an introduction to the legal aspects of culinary operations through an explanation of and applications to legal subjects relevant to culinary operations. Topics include government regulations, patron civil rights, liability for sales of food and alcoholic beverages, as well as liability for patron safety and property, selection and supervision of employees, property rights and forms of business organizations.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the foodservice industry. (P-SLO5)

CAM 332 Culinary Financial Management

Units: 2

Hours: 36 hours LEC

Prerequisite: None.

Corequisite: CAM 300

Transferable: CSU

This course focuses on food and beverage pricing, culinary accounting and finance for culinary operations. The course includes the use of accounting techniques in such areas as analyzing business performance, budgeting, as well as cost and profit planning.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate basic mathematical principles for foodservice record keeping, baking procedures, and recipe conversions. (P-SLO3)

CAM 334 Culinary Marketing

Units: 2

Hours: 36 hours LEC

Prerequisite: None.

Transferable: CSU

This course is an introduction to culinary marketing with a profile of management's role in marketing. The course includes information systems and marketing research methods to assist in planning. Hospitality consumers and their behavior are discussed. Other topics include advertising and group sales strategies. The emphasis of the course will be on the design of menus and menu pricing.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO1)

CAM 340 Nutrition for Culinary Professionals

Units: 2

Hours: 36 hours LEC

Prerequisite: None.

Advisory: CAM 300

Transferable: CSU

This course is designed for students in Culinary Arts Management and focuses on personal nutrition, as well as nutrition in restaurants and foodservices. The course will cover the dietary needs of selected populations and methods used to meet those needs. Emphasis is placed on recipe adaptation and menu planning for more healthful menu offerings in culinary operations. Successful completion of this course meets the certification requirements by the American Culinary Federation.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO1)

CAM 495 Independent Studies in Culinary Arts Management

Units: 1 - 3

Hours: 54 - 162 hours LAB

Prerequisite: None.

Transferable: CSU

An independent studies project involves an individual student or small group of students in study, research, or activities beyond the scope of regularly offered courses. See the current catalog section of "Special Studies" for full details of Independent Studies.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO #1: Actively engage in intellectual inquiry beyond that required in order to pass a course of study (College Wide Learning Outcome – Area 4).

CAM 498 Work Experience in Culinary Arts Management

Units: 1 - 4

Hours: 60 - 300 hours LAB

Prerequisite: CAM 300, 301, 306, and 310 with grades of "C" or better

Enrollment Limitation:

Students must be in a paid or unpaid internship, volunteer position or job related to career goals in Culinary Arts Management.

Transferable: CSU

This course provides students with opportunities to develop marketable skills in preparation for employment in their major field of study or advancement within their career. It is designed for students interested in work experience and/or internships in transfer level degree occupational programs. Course content includes understanding the application of education to the workforce; completion of required forms which document the student's progress and hours spent at the work site; and developing workplace skills and competencies. Appropriate level learning objectives are established by the student and the employer. During the semester, the student is required to participate in a weekly orientation and 75 hours of related paid work experience, or 60 hours of unpaid work experience for one unit. An additional 75 or 60 hours of related work experience is required for each additional unit. Work Experience may be taken for a total of 16 units when there are new or expanded learning objectives. Only one Work Experience course may be taken per semester.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

DEMONSTRATE AN UNDERSTANDING AND APPLICATION OF PROFESSIONAL WORKPLACE BEHAVIOR IN A FIELD OF STUDY RELATED ONE’S CAREER.(SLO 1)