Culinary Arts & Hotel Management

Back to SBCC

Courses


CA 111: Hospitality Controls

Skills Advisories: Eligibility for ENG 98 and ENG 103 and proficiency in MATH 4 or MATH 41.

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

CA 113: Hospitality Sanitation And Safety

Skills Advisories: Eligibility for ENG 98 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 115A: Catering Prep

Skills Advisories: Math 95 and eligibility for ENG 110 or ENG 110H.
Corequisites: CA 113.

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

CA 115B: Catering Service

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

Prerequisite: CA 115B.

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

CA 115D: Catering Organization

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

Skills Advisories: Eligibility for ENG 98 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

Prerequisite: CA 113, may be taken concurrently.
Skills Advisories: MATH 095 and Eligibility for ENG 110 or ENG 110H.

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

Skills Advisories: Eligibility for ENG 98 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

Skills Advisories: Eligibility for ENG 98 and ENG 103.
Corequisite: 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

Prerequisites: CA 113 and CA 116.
Skills Advisories: Eligibility for ENG 98 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

Skills Advisories: Eligibility for ENG 98 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

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

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

Skills Advisories: Eligibility for ENG 98 and ENG 103.
Course Advisories: CA 201.

Limitation on Enrollment: Health and Safety regulations. Students must be 21 years of age to participate in wine tasting. 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

Skills Advisories: Eligibility for ENG 98 and ENG 103.
Course Advisories: CA 201.

Limitation on Enrollment: Health and Safety regulations. Limitation on Enrollment: Health and Safety regulations 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

Skills Advisories: Eligibility for ENG 98 and ENG 103.
Course Advisories: CA 201.

Limitation on Enrollment: Health and Safety regulations. Students must be 21 years of age to participate in wine tasting. 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

Skills Advisories: Eligibility for ENG 98 and ENG 103.
Course Advisories: CA 201.

Limitation on Enrollment: Health and Safety Regulations. Students must be 21 years of age to participate in wine tasting. 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 202E: Wines of Spain & Portugal

Skills Advisories: Eligibility for ENG 98 and 103.
Course Advisories: CA 201.

Limitation on Enrollment: Health and Safety Regulations. Students must be 21 years of age to participate in wine tasting. In-depth study of Spain and Portugal's wines. Focusing on the major influences on wine and viticulture: Climate, cuisine, history and culture of the Iberian peninsula.

CA 203: Restaurant Service And Production

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

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

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

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

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

Prerequisites: CA 117.
Skills Advisories: Eligibility for ENG 98 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

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 226: Contemporary Baking

Hands-on experience with modern baking techniques, including practical experience with gluten-free baking and vegan baking.

CA 227: Cake Baking and Decorating

Covering all the steps in producing quality professional cakes. From mixing techniques to baking and decorating.

CA 230: Food Service: Nutrition

Skills Advisories: Eligibility for ENG 98 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 236: Meat Analysis

Prerequisites: CA 113 and CA 217.
Skills Advisories: MATH 95 and eligibility for ENG 110 or ENG 110H.

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

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 241B: The Cuisine of France

Skills Advisories: Eligibility for ENG 110 or 110H.

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

CA 245B: The Cuisine of Italy

Study of the cuisine of Italy, covering the regions, culture and history of food and beverage production and usage.

CA 245C: Cuisine of Spain and Portugal

Study of the cuisine of Spain and Portugal, covering the regions, culture and history of food and beverage production and usage.

CA 261: Restaurant Ownership

Prerequisites: CA 111 and CA 129 (prior to or concurrently).
Skills Advisories: Eligibility for ENG 98 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 270: Advanced Pastry Arts

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

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.

CA NC013: ServSafe Food Safety Preparation Certificate: Module A

This course is Module A of a two-part course of study designed to provide students with information for all levels of employees on all aspects of handling food, from receiving and storing to preparing and serving. The emphasis of the course is to enhance safety and hygiene in the food industry.

CA NC014: ServSafe Food Safety Preparation Certificate: Module B

This course is Module B of a two-part course of study designed to provide students with information for all levels of employees on all aspects of handling food, from receiving and storing to preparing and serving. The emphasis of the course is to enhance safety and hygiene in the food industry. Upon completion of Module A&B, student will be prepared to take the ServeSafe Food handlers Examination.

Back to top


721 Cliff Drive Santa Barbara, CA 93109-2394    Main Campus Phone: 805.965.0581    © 2016 Santa Barbara City College