Culinary Arts

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CA 170 PROFESSIONAL COOKING---BASIC SKILLS 3 Units Introduces students to the principles and application of basic culinary arts. Emphasizes basic knife skills, product identification, proper equipment usage, and time management skills. [D; CSU]
CA 170 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
47830 CA 170 01 04:00PM-05:50PM W CAF3 Bennett,Evan 18 0*
    06:00PM-08:50PM W KITCHEN      
MAIN CAMPUS - DAY, EVENING Begins: 8/17/2009 Ends: 12/18/2009 *Open seats as of Friday, November 20, 2009 5:51 PM
47831 CA 170 03 04:00PM-05:50PM M CAF3 Baum,Ellen 18 0*
    06:00PM-08:50PM M KITCHEN      
MAIN CAMPUS - DAY, EVENING Begins: 8/17/2009 Ends: 12/18/2009 *Open seats as of Friday, November 20, 2009 5:51 PM
CA 171 SOUPS, STOCKS, AND SAUCES 3 Units [Prerequisite: CA 170 or equivalent.] Prepares a variety of stocks, sauces, and soups. Emphasizes proper cooking techniques and palate development. [D; CSU]
CA 171 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
51218 CA 171 01 04:00PM-05:50PM F CAF3 Bennett,Evan 18 6*
    06:00PM-08:50PM F KITCHEN      
MAIN CAMPUS - DAY, EVENING Begins: 8/17/2009 Ends: 12/18/2009 *Open seats as of Friday, November 20, 2009 5:51 PM
CA 181 FOOD SERVICE SAFETY, SANITATION, AND NUTRITION 1 Unit Introduces students to principles of food microbiology, food-borne diseases, as well as regulatory standards and measures required for the prevention of food-borne diseases. Meets current food protection standards for regulatory agents. Prepares students to test for the San Diego County food handlers' certification. [D; CSU]
CA 181 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
50796 CA 181 601 05:30PM-09:20PM TH 217 Atkins,Mark 8 0*
    TBA-TBA TBA      
HYBRID/MAIN CAMPUS - EVENING, DAY Begins: 8/17/2009 Ends: 10/9/2009 This is a Hybrid course. On campus meetings and online participation are required. Class meets every other week. Non-ROP *Open seats as of Friday, November 20, 2009 5:51 PM
CA 182 INTRODUCTION TO BAKING SKILLS AND CULINARY ARTS 3 Units Fee: $25. Introduces students to basic baking techniques and to the primary ingredients utilized in the baking industry. Emphasizes weights, measures, and preparation of basic sweet dough, rolls, pie dough, fillings, cakes, and cookies. [D; CSU]
CA 182 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
50800 CA 182 01 03:30PM-05:20PM T CAF3 Polczynski,Sara 18 0*
    05:30PM-08:20PM T CAF3      
MAIN CAMPUS - DAY, EVENING Begins: 8/17/2009 Ends: 12/18/2009 Non-ROP *Open seats as of Friday, November 20, 2009 5:51 PM
CA 183 FOOD PURCHASE AND CONTROL 2 Units [Recommended Preparation: BUS 183 or equivalent.] Familiarizes students with basic aspects of purchase and cost control within the food service industry. Reviews basic mathematics utilized in food purchase calculations, discounts, markups, and skills required in forecasting operational needs, menu pricing, and cost control. Emphasizes essential skills required by employers within the industry. [D; CSU]
CA 183 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
50802 CA 183 601 05:30PM-09:20PM TH 217 Atkins,Mark 8 0*
HYBRID/MAIN CAMPUS - EVENING Begins: 10/19/2009 Ends: 12/9/2009 This is a Hybrid course. On campus meetings and online participation are required. Non-ROP Class meets every other week. *Open seats as of Friday, November 20, 2009 5:51 PM
Total Courses: 5 Total Sections: 6