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
51771 CA 170 01 04:00PM-05:50PM F CAF3 Bennett,Evan 18 0*
    06:00PM-08:50PM F KITCHEN      
MAIN CAMPUS - DAY, EVENING Begins: 1/13/2010 Ends: 5/21/2010 *Open seats as of Friday, November 20, 2009 3:48 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
51772 CA 171 01 04:00PM-06:15PM MW CAF3 Bennett,Evan 8 6*
    06:25PM-09:50PM MW KITCHEN      
MAIN CAMPUS - DAY, EVENING Begins: 1/13/2010 Ends: 3/6/2010 *Open seats as of Friday, November 20, 2009 3:48 PM
CA 172 PROFESSIONAL COOKING---ADVANCED SKILLS 3 Units [Prerequisite: CA 170 or equivalent.] Provides training in proper knife skills and butchery techniques. Explores cooking methods applied to the preparation of proteins. Introduces Garde manger and the art of food presentation techniques. [D; CSU]
CA 172 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
51773 CA 172 01 04:00PM-05:50PM MW CAF3 Baum,Ellen 8 0*
    06:00PM-09:05PM MW KITCHEN      
MAIN CAMPUS - DAY, EVENING Begins: 3/15/2010 Ends: 5/14/2010 *Open seats as of Friday, November 20, 2009 3:48 PM
CA 173 PROFESSIONAL COOKING---CULTURAL FOODS 3 Units [Prerequisite: CA 170 or equivalent.] Explores various cultural cuisines, including discussion of the history, geography, and social customs related to each cuisine. Provides instruction and applies the principles of international food preparations. Emphasizes use of proper techniques and equipment. [D; CSU]
CA 173 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
54393 CA 173 50 11:00AM-01:50PM S KITCHEN   18 1*
    09:00AM-10:50AM S CAF3 Staff    
MAIN CAMPUS - SATURDAY Begins: 1/13/2010 Ends: 5/21/2010 *Open seats as of Friday, November 20, 2009 3:48 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
54394 CA 181 501 ONLINE ONLINE ONLINE Atkins,Mark 8 0*
    ONLINE ONLINE      
ONLINE Begins: 1/13/2010 Ends: 3/6/2010 *Open seats as of Friday, November 20, 2009 3:48 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
51774 CA 183 501 ONLINE ONLINE ONLINE Atkins,Mark 8 0*
ONLINE Begins: 3/15/2010 Ends: 5/14/2010 *Open seats as of Friday, November 20, 2009 3:48 PM
CA 185 PROFESSIONAL PASTRY DESIGN AND DECORATING 3 Units Fee: $25. [Prerequisite: CA 182 or equivalent.] Trains students in the application of professional-level pastry design and decoration techniques. Emphasizes the design, decoration, and presentation of traditional pastries and wedding cakes. Students learn to prepare sugar- and chocolate-based icings and fillings. [D; CSU]
CA 185 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
54913 CA 185 601 03:00PM-04:50PM TTH CAF3 Polczynski,Sara 8 5*
    05:00PM-08:05PM TTH KITCHEN      
HYBRID/MAIN CAMPUS - DAY, EVENING Begins: 3/15/2010 Ends: 5/14/2010 This is a Hybrid course. On campus meetings and online participation are required. *Open seats as of Friday, November 20, 2009 3:48 PM
Total Courses: 7 Total Sections: 7