CLASS SCHEDULE

Please view the class schedule details on Schedule Plus.

CA 55 Fundamentals Of Responsible Alcohol Service 1.0 Unit

This course covers the principles of responsible alcohol service to hospitality customers. Topics include understanding laws and responsibilities pertaining to alcohol service, evaluating intoxication levels of guests, checking identification, and dealing with difficult situations. The ServSafe Alcohol Certification Exam will be administered.


CA 101 Intro/Food Serv Safety-Sanitation 1.0 Unit

This course covers the principles of responsible alcohol service to hospitality customers. Topics include understanding laws and responsibilities pertaining to alcohol service, evaluating intoxication levels of guests, checking identification, and dealing with difficult situations. The ServSafe Alcohol Certification Exam will be administered.


CA 120 Introduction to the Hospitality Industry 3.0 Units

This course is an overview of the hospitality industry with an emphasis on career opportunities for culinary arts students. Topics will include the use of technology, ethics, leadership, human resource functions, management techniques, and services standards for the hotel and resort business. These skills build a strong knowledge base for understanding the hospitality industry.

Transferrable to CSU


CA 180 Introduction to Baking Skills 4.0 Units 

(Fee: Course materials 50.00)

Corequisite: CA 101 or equivalent with a grade of "C" or higher or "Pass" or prior completion.

This course introduces the student to basic baking techniques and basic ingredients utilized in the industry. The course will cover breads, sweet doughs, laminate doughs, pie doughs, fillings, cakes, and various pastries. This course aims to provide students with the basic ability to produce baked goods using various techniques and skills sets for bakers and pastry cooks in the food service industry. T.B. clearance for food service personnel is a State regulation and required for enrollment in this course. (Formerly CA 80).

Transferrable to CSU


CA 181 Prof Baking-Pastry Production I 5.0 Units

Course materials fee: $50.00

Students build on their fundamental baking skills and produce a variety of pastries to include doughs, pastries, creams, custards, frozen, and fruit desserts. A review of cake mixing techniques with an emphasis on preparing simple to complex filled cakes, gateaux, and tortes; comparing classical and modern preparation will be overviewed. This course aims to provide students with proficient skills to prepare and accomplish quantity production by producing large volume pastries and baked goods for banquets and retail settings. T.B. clearance for food service personnel is State regulation and required for enrollment in this course. (Formerly CA 81).

Transferrable to CSU


CA 182 Prof Baking-Pastry Production II 5.0 Units

Course materials fee: $50.00

This course is an examination of restaurant plated desserts, petit fours, candies, and European cakes that are assembled and decorated with a modern approach. Basic decorative techniques as applied to show pieces in sugar or chocolate are introduced. Production will include design and assembly of a three-tier wedding cake and advanced decorating techniques. Focus will be placed on food costing formulas and presentation of products. This course aims to increase skills in producing a more uniform product, with high eye appeal, flavor, and texture balance. T.B. clearance for food service personnel is a State regulation and required for enrollment in this course. (Formerly CA 82).

Transferrable to CSU


CA 230 Professional Healthy Cooking 3.0 Units

This course examines basic principles of nutrition and explores the nutritional needs for various populations. Recipe modification, current issues in nutrition, and the application of nutritional principles to menu development is the focus of this course. Topics include alternative ingredients, menu marketing, allergens, and religious dietary laws.

Transferrable to CSU


CA 250 Professional Cooking I  7.0 Units

Course materials fee: $75.00

Recommendation: Completion of ENGL 52, or ENGL 72, or ESL 152, or equivalent with a grade of "C" or higher or "Pass" or completion of the placement process with eligibility for ENGL 100.

The course introduces the student to basic cooking techniques and basic ingredients utilized in the industry. This course will cover recipes, knife skills, cooking methods, product identification, herbs and spices, equipment usage, measurements, stocks, soups and basic sauces. This course aims to provide students with a strong foundation of skills and abilities to succeed in the next level of classes. T.B. clearance for food service personnel is a State regulation and required for enrollment in this course.

Transferrable to CSU


CA 251 Professional Cooking II 8.0 Units 

Course materials fee: $75.00

Recommendation: CA 230 or equivalent with a grade of "C" or higher or "Pass."

The course continues the education from basic cooking to practical application for cooking skills. The course will cover soups, stocks, sauces, salads, sandwiches, breakfast cookery, and entrée cooking. This course is a practical application lab producing food for public consumption. These skills build a stronger foundation for the advanced level of classes. T.B. clearance for food service personnel is a State regulation and required for enrollment in this course.

Transferrable to CSU


CA 252 Professional Cooking III    8.0 Units

Course materials fee: $75.00

Recommendation: CA 230 or equivalent with a grade of "C" or higher or "Pass" and completion of ENGL 52, or ENGL 72, or ESL 152, or equivalent with a grade of "C" or higher or "Pass" or completion of the placement process with eligibility for ENGL 100.

The course completes the education of practical cooking techniques in a formal dining restaurant. The course will cover dining room service, garde manger, appetizers, canapés, charcutiere, plate, and buffet presentations, advanced cooking methods, management techniques, leadership styles, and job readiness skills. T.B. clearance for food service personnel is a State regulation and required for enrollment in this course.

Transferrable to CSU


CA 260 Foods Purchase and Control    3.0 Units

This course is designed to familiarize the student with all aspects of purchasing and cost control within the food service industry. Instruction and experience in the areas of forecasting operational needs, menu pricing, food purchasing, and cost control are included. (Formerly CA 160)

Transferrable to CSU

Schedule Plus

Course materials fee vary per class. Tuition fee is based on a current enrollment fee of $46.00 per unit. 

Stay Connected

Site Map | Accreditation | Disclaimer | Report a Website Issue | Document Readers | Gainful Employment | Safety Reporting | Last Update: 8/16/2018