Culinary Arts & Hotel Management

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Courses


CA 111: Hospitality Controls
(2) F, S - CSU
Skills Advisories: Eligibility for ENG 100 and ENG 103; proficiency in MATH 4

Covers industry practices and procedures of controls in cash, inventory, employees, time, sanitation, purveyors and equipment.

CA 113: Hospitality Sanitation And Safety
(2) F, S - CSU
Skills Advisories: Eligibility for ENG 100 and ENG 103

How to effectively manage sanitation to achieve high standards as set forth by the laws and regulations covering the food industry in the United States. In-depth study of management's responsibility in sanitation. Safety procedures and practices are also covered.

CA 115: Catering
(0.5) F, S - CSU
Skills Advisories: MATH 100 and eligibility for ENG 110 or ENG 110H or ENG 110GB

Designed to give students an opportunity to put into actual practice catering experiences, skills and theory learned in previous HRC classes. Structured on-the-job experiences catering special college functions. Events include field cooking, fund-raisers and gala dinners.

CA 115A: Catering Prep
(.5) F, S - CSU
Skills Advisories: Math 100 and eligibility for ENG 110 or ENG 110H or ENG 110GB
Corequisites: CA 113 with a minimum grade of "C"

Limitation on Enrollment: Completion of departmental enrollment procedures Structured on-the-job experience in preparing for various campus catering functions.

CA 115B: Catering Service
(.5) F, S - CSU
Prerequisite: CA 115A

Structured on-the-job experience in serving campus catering functions. Students will cook and serve breakfast, lunch and/or dinner catered events.

CA 115C: Catering Kitchen
(.5) F, S - CSU
Prerequisite: CA 115B with a minimum grade of "C"

Structured on-the-job experience in cooking for various campus catering functions.

CA 115D: Catering Organization
(.5) F, S - CSU
Prerequisites: CA 111, CA 115C and CA 129

Structured on-the-job experience in organizing various campus catering functions.

CA 116: Introduction To The Food Service Profession
(2) F, S - CSU
Skills Advisories: Eligibility for ENG 100 and ENG 103

Limitation on Enrollment: Health and Safety regulations Introduction to culinary arts and related food service occupations. Describes the history of food and the development of cuisine. The evolution of cuisine from classical to California fusion.

CA 117: Culinary Fundamentals I
(2) F, S - CSU
Prerequisite: CA 113, may be taken concurrently
Skills Advisories: MATH 100 and Eligibility for ENG 110 or ENG 110H or 110GB

Limitation on Enrollment: Completion of departmental enrollment procedures Introduction to the professional kitchen. Emphasis on classical cooking and current scientific theories provides the student with a solid understanding of food chemistry and cooking techniques. Study of equipment, ingredients and basic cooking methods of the modern professional kitchen. Hands-on application of theory and techniques.

CA 121: Principles Of Pantry
(2) F, S - CSU
Skills Advisories: Eligibility for ENG 100 and ENG 103

Limitation on Enrollment: Completion of departmental enrollment procedures Introduction to the basic skills needed for a restaurant pantry station. The theory and practical skills required to produce quality salads, sandwiches and cold sauce emphasized.

CA 124: Principles Of Baking
(2) F, S - CSU
Skills Advisories: Eligibility for ENG 100 and ENG 103
Co-requisite: CA 113

Limitation on Enrollment: Completion of program enrollment Introduction to the basic skills needed for a professional bake shop. The theory and practical skills required to produce quality pastries and breads emphasized.

CA 129: Purchasing And Receiving
(2) F, S - CSU
Prerequisites: CA 113 and CA 116
Skills Advisories: Eligibility for ENG 100 and ENG 103

How to develop and implement effective purchasing and storeroom procedures. Focus is on purveyor relations, inventory controls, receiving and storage of goods. Includes major categories of purchases.

CA 134: Hospitality Supervision
(2) S - CSU
Skills Advisories: Eligibility for ENG 100 and ENG 103

Limitation on enrollment: Admission to Program* Designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.

CA 200: Food Service Practicum
(2) F, S - CSU
Prerequisites: CA 113 and CA 117

Hands-on lab experience in a working kitchen. The acquisition and practice of basic skills needed. Practical techniques required to produce quality soups, sauces, entrees, starches and vegetables emphasized.

CA 201: Wines
(2) F, S - CSU
Skills Advisories: Eligibility for ENG 110 or ENG 110H
Course Advisory: CA 201

Identification of wines from the wine districts of France, Germany and Italy. Characteristics of wines from the major wine varietals emphasized and the process of wine-making presented.

CA 202A: The Wines Of Italy
(2) F, S - CSU
Skills Advisories: Eligibility for ENG 100 and ENG 103
Course Advisories: CA 201

In-depth study of the wines of Italy, covering the regions, grape varieties, history and laws of Italian wine production.

CA 202B: Wines Of Bordeaux And Burgundy
(2) F, S - CSU
Skills Advisories: Eligibility for ENG 100 and ENG 103
Course Advisories: CA 201

In-depth study of the wines of Bordeaux and Burgundy, covering the regions, grape varieties, history and laws of French wine production.

CA 202C: Wines Of France
(2) F, S - CSU
Skills Advisories: Eligibility for ENG 100 and ENG 103
Course Advisories: CA 201

In-depth study of the wines of France, outside of Bordeaux and Burgundy, covering the regions, grape varieties, history and laws of French wine production.

CA 202D: Wines of California
(2) F, S - CSU
Skills Advisories: Eligibility for ENG 100 and ENG 103
Course Advisories: CA 201

In-depth study of the tops AVAs of California, focusing on six major grape varietals and discovering why these are known for the wines made from these varietals.

CA 203: Restaurant Service And Production
(8) F, S - CSU
Prerequisites: CA 200

Hands-on experience in the operation of a restaurant in both front of the house and the kitchen.

CA 204: Advanced Restaurant And Culinary
(4) F, S - CSU
Prerequisites: CA 203

Designed to further acquaint students with advanced cooking and service techniques. Advanced techniques of cooking, sauce and stock making, roasting, braising, sauteing, etc. stressed. Students apply techniques to classical and modern cooking and service styles in the Gourmet Dining Room.

CA 211: Garde Manger
(2) F, S - CSU
Prerequisites: CA 113 and CA 121

Designed to impart the skills and knowledge to work in a professional garde manger department. Techniques and procedures for making and displaying pates, terrines, galantines, mousses, sausages, salads and garnishes demonstrated; opportunities for hands-on work are offered. Advanced decorative techniques, such as ice-carving, demonstrated.

CA 214: Advanced Artisan Baking
(2) F, S - CSU
Prerequisites: CA 113 and CA 124

Advanced techniques of traditional and contemporary bread baking are demonstrated and practiced. The properties of different flours, grains, yeasts, sponges and levaines are demonstrated. The student produces various European breads, sourdoughs, Danish and croissant doughs and flat breads in a professional bake shop operation.

CA 215: Modern Food: Style, Design, Theory And Production
(2) F, S - CSU
Prerequisites: CA 203

Study and practice of modern food design. The different styles of Fusion, Californian, Pacific-Rim, Tex-Mex, Nouvelle and others are demonstrated and practiced. Modern trends and corresponding plate design theories demonstrated and practiced. The effects of different cultures and food diversity on the modern restaurant kitchen are explored.

CA 217: Culinary Fundamentals II
(2) F, S - CSU
Prerequisites: CA 117
Skills Advisories: Eligibility for ENG 100 and 103

Advanced theory in food science, culinary techniques and modern cooking styles. Advanced sauce making, wild game cooking, and meat, poultry, fish and shellfish cooking techniques emphasized. The philosophy of food explored.

CA 224: Pastry Practicum
(2) F, S - CSU
Prerequisites: CA 113 and CA 124

Hands-on lab experience in a professional bake shop. The acquisition and practice of basic skills needed. Practical techniques required to produce quality pastries and breads emphasized.

CA 230: Food Service: Nutrition
(2) F, S - CSU
Skills Advisories: Eligibility for ENG 100 and 103

Designed to instruct students in the principles of nutrition and their application to personal lifestyle, diet and a professional kitchen. Students are shown how these nutrition principles relate to the food service industry through an analysis of marketing, food trends, menu design and recipe modification.

CA 233: Healthy Cafeteria Nutrition
(1) Summer - CSU

Designed to instruct students in the principles of nutrition and their application to K-12 cafeteria kitchen.

CA 236: Meat Analysis
(2) F, S - CSU
Prerequisites: CA 113 and CA 217
Skills Advisories: MATH 100 and eligibility for ENG 110 or ENG 110H or ENG 110GB

Cuts, grades and usage of meats are discussed. Pork, veal, beef, lamb and poultry are cut into the standard cuts set by the industry. Costs of different types of meat are covered.

CA 241: Farmers And Chefs
(2) F, S - CSU
Prerequisites: CA 116 and CA 117

Study of the relationship between farm and kitchen. Examines the effects the seasons, market forces, transportation and the farmer have on the raw ingredients, their quality, quantity and availability to the chef. Also covers the effects the chef, food trends, environmental and social issues have on what is produced by the farmer.

CA 241A: Foods of Italy
(2) F, S, Summer - CSU

In-depth study of the foods of Italy, covering the regions, culture and history of Italian food production and usage.

CA 245A: Chinese Cuisine
(1) F, S - CSU
Prerequisites: CA 117L and CA 217
Course Advisories: None

Chinese cooking, one of the world's oldest continuous culinary traditions, is the art of maintaining a subtle harmony between mind and senses. Student explores the spiritual and sensual delights of Chinese cuisine through the many provinces of China.

CA 261: Restaurant Ownership
(2) F, S - CSU
Prerequisites: CA 111 and CA 129
Skills Advisories: Eligibility for ENG 100 and 103

Planning and operation of a food service establishment, an in-depth look at the creation and implementation of a feasibility study, devising a mission statement, using and understanding demographic research, site selection, creating capital, preparing a financial statement, creating a menu, devising a plan for staffing, and day-to-day operations management.

CA 266: Fundamentals Of Responsible Alcohol Service
(0.5) F, S - CSU
Prerequisites: None
Course Advisories: None

Provides the needed legal, regulatory and medical information for the service of alcohol in a responsible manner.

CA 270: Advanced Pastry Arts
(2) F, S - CSU
Prerequisites: CA 113 and CA 124

Advanced techniques of classical and modern pastry preparation demonstrated and practiced. Emphasis on professional bake shop operations. Cakes, pastries, meringues, chocolates and sauces created and displayed, utilizing different theories of plate design.

CA 290: Work Experience For Culinary Arts Students
(3) F, S - CSU
Prerequisites: CA 116

Student must be a Culinary Arts major and be enrolled in classes leading to a degree or certificate in the major. Work experience on a job or project directly related to hotel, restaurant or culinary enabling the student to acquire skills and attitudes necessary to enter and/or progress in a hotel, restaurant or culinary occupation.

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