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. An exam fee of $48.00 is required for students to get certified.
Lecture Hours: 54         Lab Hours: None          Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: MATH 060 & ENG 061
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, dry heat, and fat, and the art of seasoning and flavoring are also covered. A Classic Chef uniform is required for this course.
Lecture Hours: 50.4         Lab Hours: 118.8          Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: MATH 060
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. A Classic Chef uniform is required for this course.
Lecture Hours: 54         Lab Hours: 108          Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: 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. A Classic Chef uniform is required for this course.
Lecture Hours: 50.4         Lab Hours: 118.8          Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: 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 061 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 061 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. A Classic Chef uniform is required for this course.
Lecture Hours: 54         Lab Hours: 54          Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: 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. A Classic Chef uniform is required for this course.
Lecture Hours: 54         Lab Hours: 54          Repeatable: No
Grading: Letter
Prerequisite: CART 033
Advisory: 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: 1-8

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: 600          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

CART 310  Bakery Sanitation & Organization Units: 0

Short term vocational training leading to jobs in bread baking.
Lecture Hours: 4         Lab Hours: 12          Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: None
Advisory: None
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: NONC
COD GE:None                 CSU GE:None                 IGETC:None

CART 311  Lean Dough Units: 0

This course prepares the student for employment as a bread baker focused on yeast breads and rolls.
Lecture Hours: 4         Lab Hours: 12          Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: CART 310
Advisory: None
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: NONC
COD GE:None                 CSU GE:None                 IGETC:None

CART 312  Rich Dough Units: 0

This course prepares the student for employment as a bread baker focused on yeast breads, rich doughs and rolls.
Lecture Hours: 4         Lab Hours: 12          Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: CART 310
Advisory: None
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: NONC
COD GE:None                 CSU GE:None                 IGETC:None

CART 320  Baking Fundamentals Units: 0

This course prepares the student for employment as a baker focused on quick breads and cakes.
Lecture Hours: 4         Lab Hours: 12          Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: CART 310
Advisory: None
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: NONC
COD GE:None                 CSU GE:None                 IGETC:None

CART 321  Quick Breads Units: 0

This course prepares the student for employment as a baker focused on quick breads.
Lecture Hours: 4         Lab Hours: 12          Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: CART 320
Advisory: None
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: NONC
COD GE:None                 CSU GE:None                 IGETC:None

CART 322  Breakfast Breads & Pastry Dough Units: 0

This course prepares the student for employment as a baker focused on breakfast breads and pastry dough.
Lecture Hours: 4         Lab Hours: 12          Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: CART 320
Advisory: None
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: NONC
COD GE:None                 CSU GE:None                 IGETC:None

CART 323  Cakes Units: 0

This course prepares the student for employment as a baker focused on cakes.
Lecture Hours: 4         Lab Hours: 12          Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: CART 320
Advisory: None
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: NONC
COD GE:None                 CSU GE:None                 IGETC:None

CART 330  Introduction to the Kitchen Units: 0

This course prepares the student for employment as a prep cook.
Lecture Hours: 4         Lab Hours: 12          Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: None
Advisory: None
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: NONC
COD GE:None                 CSU GE:None                 IGETC:None

CART 331  Meat & Potato Preparation Units: 0

This course prepares the student for employment as a prep cook.
Lecture Hours: 4         Lab Hours: 12          Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: CART 330
Advisory: None
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: NONC
COD GE:None                 CSU GE:None                 IGETC:None

CART 332  Fish & Shellfish Units: 0

This course prepares the student for employment as a prep cook.
Lecture Hours: 4         Lab Hours: 12          Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: CART 330
Advisory: None
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: NONC
COD GE:None                 CSU GE:None                 IGETC:None

CART 333  Grains, Legumes & Vegetables Units: 0

This course prepares the student for employment as a prep cook.
Lecture Hours: 4         Lab Hours: 12          Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: CART 330
Advisory: None
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: NONC
COD GE:None                 CSU GE:None                 IGETC:None

CART 334  Poultry Units: 0

This course prepares the student for employment as a prep cook.
Lecture Hours: 4         Lab Hours: 12          Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: CART 330
Advisory: None
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: NONC
COD GE:None                 CSU GE:None                 IGETC:None