Culinary Arts (CART)

CART 001  Sanitation & Safety Units: 3

This course is a study of the principles of hygiene and sanitation and their application to food service operations. Emphasis is placed on the implementation of proper methods and procedures, and the food handler's responsibility in maintaining high sanitation and safety standards.
Lecture Hours: 54         Lab Hours: None          Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: ENG-070 and MATH-060
Limitation on enrollment: None
Transfer Status: CSU                 Degree Applicable: AA/AS
COD GE: None                 CSU GE: None                 IGETC: None

CART 003  Principles Of Cooking Units: 5

This course is a comprehensive study of the physical changes which take place when preparing foods and the safe and sanitary use of hand tools, knives and kitchen equipment. It focuses on "hands-on" experience in the production of stocks, broths, glazes, leading and small sauces, gravies, emulsified sauces, and soups. Cooking methods using moist-heat, dryheat,and fat, and the art of seasoning and flavoring are also covered.
Lecture Hours: 50.4         Lab Hours: 118.8          Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU                 Degree Applicable: AA/AS
COD GE: None                 CSU GE: None                 IGETC: None

CART 004  Pantry Units: 5

This course covers the principles and practices used in producing pantry items in a commercial environment. A variety of menu items are prepared including salads, salad dressings, grill and breakfast items, and sandwiches.
Lecture Hours: 54         Lab Hours: 108          Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: ENG-070 and MATH-060
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: AA/AS
COD GE: None                 CSU GE: None                 IGETC: None

CART 006  Garde Manger Units: 5

This course is a comprehensive study of the skills necessary in the preparation and presentation of cold buffets. It focuses on hands-on experience in the production of aspic jellies, chaud froid sauces, forcemeats, pates, gelatins, sausages, mousses, brines, dry cures, marinades, smoked meats, poultry and fish,salt dough display pieces, vegetable flowers, and buffet table and tray centerpieces using fruits, vegetables and ice sculptures.
Lecture Hours: 50.4         Lab Hours: 118.8          Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: ENG-070 and MATH-060
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: AA/AS
COD GE: None                 CSU GE: None                 IGETC: None

CART 010  Food Procurement & Cost Control Units: 3

This course studies the basic principles of purchasing food and beverages, as well as nonfood items, with particular attention to product identification and to the ordering, receiving, storing,and issuing sequence.
Lecture Hours: 54         Lab Hours: None          Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: ENG-070 and MATH-060
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: AA/AS
COD GE: None                 CSU GE: None                 IGETC: None

CART 011  Menu Planning Units: 3

This course studies the basic principles of menu making for a variety of types of food service operations, considering the factors of clientele, types of operations, economic requirements, nutritional adequacy, skill of personnel, and equipment limitations.
Lecture Hours: 54         Lab Hours: None          Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: ENG-070 and MATH-060
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: AA/AS
COD GE: None                 CSU GE: None                 IGETC: None

CART 033  Introduction To Baking Units: 4

This course is designed to provide understanding of basic characteristics and function of major ingredients. Focus is on the importance and accuracy of weights, measurements and mixing methods. Hands-on experience in the production of doughs, yeast breads, cookies, pies, cakes, and decorating techniques.
Lecture Hours: 54         Lab Hours: 54          Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: ENG-070 and MATH-060
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: AA/AS
COD GE: None                 CSU GE: None                 IGETC: None

CART 034  Intermediate Baking Units: 4

This course provides the student with the knowledge and skills necessary for the production of cakes, tortes, meringues, Bavarian cremes, mousses, pastry cream and ice cream.
Lecture Hours: 54         Lab Hours: 54          Repeatable: No
Grading: Letter
Prerequisite: CART-033
Advisory: ENG-070 and MATH-060
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: AA/AS
COD GE: None                 CSU GE: None                 IGETC: None

CART 095A  Culinary Arts Work Experience Units: 1

This work experience course of supervised employment is designed to assist students to acquire desirable work habits, attitudes and skills so as to enable them to become productive employees. This course also provides students with career awareness for jobs. Credit may be accrued at the rate of one to eight units per semester for a maximum of sixteen units (combined total of all Work Experience units). Additionally, students must work 75 paid hours or 60 non-paid hours per unit earned. This type of work experience is available to students whose job and educational or occupational goals are directly related to Culinary Arts.
Lecture Hours: None         Lab Hours: 75          Repeatable: Yes
Grading: Letter
Prerequisite: None
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU                 Degree Applicable: AA/AS
COD GE: None                 CSU GE: None                 IGETC: None