Culinary Arts (CART)
CART 002 Kitchen Basics Units: 0.5
Skills and knowledge required to safely work within a commercial or training kitchen environment including cleaning and sanitation, safety, knife skills, equipment identification and usage, and uniform policy.
Lecture Hours: 9 Lab Hours: None Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: None
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 012 Culinary Nutrition Fundamentals Units: 3
This course studies sound nutrition principles and healthy preparation techniques to create nutrient-dense foods, beverages, and menus.
Lecture Hours: 54 Lab Hours: None 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 013 Culinary Measurements Units: 3
This course studies types of measurements, scaling recipes, converting units of measure, costing ingredients, setting menu prices, conversions, and determining food yields.
Lecture Hours: 54 Lab Hours: None 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 014 Managing the Professional Kitchen Units: 3
This course studies back-of-house management in a professional kitchen. Students will analyze cost and sales, manage inventory, manage food production, design and manage the menu, and require standardized recipes.
Lecture Hours: 54 Lab Hours: None 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 015 Your Culinary Career Units: 3
This course studies types of culinary careers, goal setting for your culinary career, résumés and cover letters geared toward professional food service, soft skills and culinary uniform, interviewing with a chef, and salaries in the culinary industry.
Lecture Hours: 54 Lab Hours: None Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: None
Limitation on enrollment: None
Transfer Status: None Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
CART 016 Culinary Supervision Units: 3
This course offers insight into the various aspects of supervision in the hospitality industry. Supervisory roles, responsibilities, and essential managerial skills shall be discussed. The goal of the course is to equip students with the necessary authoritative and decision-making skills to be used in the workplace. This course may be offered in a distance education format. C-ID: HOSP 170 X
Lecture Hours: 54 Lab Hours: None 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 020 Baking and Pastries I Units: 3
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. Note: No credit for CART 020 if student has successfully completed CART 033. Culinary Uniform and Lab Requirements Lab courses require hands-on participation in the kitchen, physical attendance is required in each class. Students must provide their own culinary uniforms. The uniform requirements include a cook's coat (white with logo and name), cook's pants (black), apron (white), cook's beanie (white), and non-slip kitchen shoes (black). Order uniforms in advance, delivery typically takes two weeks. Use the link below for ordering your required uniform from Chefworks. Note: kitchen shoes will be purchased separately. https://orderentry.chefworks.com/cotd
Lecture Hours: 18 Lab Hours: 108 Repeatable: No
Grading: Letter
Prerequisite: CART-060 or concurrent enrollment.
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
CART 021 Baking and Pastries II Units: 3
This course provides the student with the knowledge and skills necessary for the production of cakes, meringues, Bavarian cremes, mousses, buttercream, and ice cream. A classic chef uniform is required for this course. Culinary Uniform and Lab Requirements Lab courses require hands-on participation in the kitchen, physical attendance is required in each class. Students must provide their own culinary uniforms. The uniform requirements include a cook's coat (white with logo and name), cook's pants (black), apron (white), cook's beanie (white), and non-slip kitchen shoes (black). Order uniforms in advance, delivery typically takes two weeks. Use the link below for ordering your required uniform from Chefworks. Note: kitchen shoes will be purchased separately. https://orderentry.chefworks.com/cotd
Lecture Hours: 18 Lab Hours: 108 Repeatable: No
Grading: Letter
Prerequisite: CART 033 or CART 020.
Corequisite: CART 060.
Advisory: None
Limitation on enrollment: None
Transfer Status: None Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
CART 040 Culinary Fundamentals Units: 3
Fundamental concepts, skills and techniques involved in basic cookery are covered in this course. Special emphasis is given to the study of ingredients, cooking theories and preparation of stocks, broths, glazes, soups, thickening agents, grand sauces and emulsion sauces. Lectures and demonstrations teach organizational skills in the kitchen, work coordination and knife skills. The basics of vegetable cookery, starch cookery and meat, fish, and poultry cookery will be covered, as well as basic cooking methods such as sauteing, roasting, poaching, braising and frying. Students must successfully pass a practical cooking examination covering a variety of cooking methods. A Classic Chef uniform in required for this class. Note: No credit for CART 040 if student has successfully completed CART 003. Culinary Uniform and Lab Requirements Lab courses require hands-on participation in the kitchen, physical attendance is required in each class. Students must provide their own culinary uniforms. The uniform requirements include a cook's coat (white with logo and name), cook's pants (black), apron (white), cook's beanie (white), and non-slip kitchen shoes (black). Order uniforms in advance, delivery typically takes two weeks. Use the link below for ordering your required uniform from Chefworks. Note: kitchen shoes will be purchased separately. https://orderentry.chefworks.com/cotd
Lecture Hours: 18 Lab Hours: 108 Repeatable: No
Grading: Letter
Prerequisite: CART 060 or concurrent enrollment.
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
CART 041 Culinary Production and Operations Units: 3
This course studies a la carte and batch cooking emphasizing high-volume food production, station setup, timing, and menu concept development and execution. High-production preparation and serving are taught reinforcing learned basic skills. Accommodations of guest eating trends and dietary restrictions will be discussed.
Lecture Hours: 18 Lab Hours: 108 Repeatable: No
Grading: Letter
Prerequisite: CART-060 and CART 040.
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: C5 CSU GE: None IGETC: None
CART 042 Catering and Production Cooking Units: 3
This course focuses on volume preparation and presentation of foodservice, both "in house" and "off premise" Catering. This course is designed to teach proper techniques and approaches to volume catering, including safe handling and transportation. Students will participate in lab assignments that could include both on-site and off-site events.
Lecture Hours: 18 Lab Hours: 108 Repeatable: No
Grading: Letter
Prerequisite: CART 002 or CART 060 or concurrent enrollment.
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
CART 043 Hors d'oeuvres & Appetizers Units: 2
This course focuses on the preparation and presentation of first course food items, highlighting a variety of classical, traditional, regional, ethnic, and modern dishes. Students will also learn to demonstrate a variety of presentation concepts, including balance, unity, focal point, and flow.
Lecture Hours: 18 Lab Hours: 54 Repeatable: No
Grading: Letter
Prerequisite: CART 040 CART 060 or concurrent enrollment.
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
CART 044 Charcuterie Units: 2
This course focuses on the total utilization concept and preparation of classical and modern charcuterie products, including terrines, pates, ballotines, and other forcemeats with their accompanying garnishes, sauces, and presentations. Plate presentation, mise en place, organization, and utilizing the fundamental techniques of cooking will be reinforced at all times.
Lecture Hours: 18 Lab Hours: 54 Repeatable: No
Grading: Letter
Prerequisite: CART 040 CART 060 or concurrent enrollment.
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
CART 045 Deli and Lunch Cookery Units: 2.5
This course covers the principles and practices used in producing Deli items in a commercial environment. A variety of menu items are prepared including salads, salad dressings, and sandwiches. A Classic Chef uniform is required for this course.
Lecture Hours: 9 Lab Hours: 108 Repeatable: No
Grading: Letter
Prerequisite: CART 060 or concurrent enrollment.
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
CART 046 Breakfast Cookery Units: 1.5
This course covers the principles and practices used in producing commercial breakfast and brunch items in a commercial environment. A variety of menu items are prepared including meats, eggs, grill and breakfast items, and sandwiches. A Classic Chef uniform is required for this course.
Lecture Hours: 9 Lab Hours: 54 Repeatable: No
Grading: Letter
Prerequisite: CART 002 or CART 060 or concurrent enrollment.
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
CART 060 Sanitation and Safety Units: 2
Principles of hygiene and sanitation and the control and prevention of food borne illnesses in food service operations. Emphasis is placed on the food handler's responsibility in maintaining high sanitation and safety standards. Note: No credit for CART 060 if student has successfully completed CART 001. C-ID: HOSP 110
Lecture Hours: 36 Lab Hours: None 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 064 Taste, Smell, & Flavor Units: 2
The course focuses on the intricate relationship between taste, smell, and flavor and the participant's ability to perceive the basic gustatory and olfactory sensations. Developing dishes requires an ability to recognize and describe the balance of flavors.
Lecture Hours: 18 Lab Hours: 54 Repeatable: No
Grading: Letter
Prerequisite: CART 060 or concurrent enrollment.
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
CART 073 Culture and Cuisine Units: 2
This course is a study of the evolution of food production, food preservation and preparation techniques, and food habits and beliefs about food. We will delve into geographical, historical, technological and religious factors that have influenced the food-related behaviors of various ethnic groups in the past and present. We will explore how all cultures impact individual's beliefs about food. Several areas of the world will be focused on to help demonstrate the relationship between food and culture. The United States (U.S.) has been referred to as a "melting pot" of many different cultures, which have been, and are being, fused to form the "American" culture. The influence of this fusion on food processing, and culinary methods in the home and in food service establishments will be examined. An introduction to cultural differences in verbal and non-verbal communication-styles will also be examined in-order to prepare students to work most effectively with co-workers and clients.
Lecture Hours: 18 Lab Hours: 54 Repeatable: No
Grading: Letter
Prerequisite: CART 060 or concurrent enrollment CART-040.
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
CART 074 Advanced Cooking Units: 2
This course will incorporate techniques from International Cuisine including history, culture, indigenous ingredients, major flavors, cooking styles, and techniques. Focus is on Classical French cooking, plating, and the science of cooking.
Lecture Hours: 18 Lab Hours: 54 Repeatable: No
Grading: Letter
Prerequisite: CART 060 and CART 040 or CART 003.
Advisory: None
Limitation on enrollment: None
Transfer Status: CSU Degree Applicable: AA/AS
COD GE: None CSU GE: None IGETC: None
CART 095A Culinary Arts Work Experience Units: 1-5
This work experience course of supervised employment provides students the opportunity to connect academics to applied experiential learning in the workplace. It assists students in developing transferable employability skills, career awareness, learning industry culture, competencies and norms, and developing professional networks that support career mobility. To enroll, students must have a job or internship placement in a part-time or full-time capacity. Credit may be accrued at the rate of one to five (1-5) units per semester based on the student's ability to meet the hours required per unit enrolled. Students must work 54 hours per unit earned. This Work Experience course is available to students whose job or internship placement is directly related to Culinary.
Lecture Hours: None Lab Hours: 270 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 300 Employment Preparation: Entry Cook Units: 0
Short-term vocational training leading to jobs in the culinary profession.
Noncredit Hours: 16 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 301 Culinary Interview Preparation Units: 0
CART 302 Kitchen Basics Units: 0
This course will provide the skills and knowledge required to safely work within a commercial or training kitchen environment including cleaning and sanitation, safety, knife skills, equipment identification and usage, and uniform policy.
Noncredit Hours: 9 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 310 Bakery Sanitation & Organization Units: 0
Short term vocational training leading to jobs in bread baking.
Noncredit Hours: 16 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.
Noncredit Hours: 16 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.
Noncredit Hours: 16 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.
Noncredit Hours: 16 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.
Noncredit Hours: 16 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.
Noncredit Hours: 16 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.
Noncredit Hours: 16 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.
Noncredit Hours: 16 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.
Noncredit Hours: 16 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.
Noncredit Hours: 16 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.
Noncredit Hours: 16 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.
Noncredit Hours: 16 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 335 Culinary Production and Operations Units: 0
This course studies a la carte and batch cooking emphasizing high-volume food production, station setup, timing, and menu concept development and execution. High-production preparation and serving are taught reinforcing learned basic skills. Accommodations of guest eating trends and dietary restrictions will be discussed.
Noncredit Hours: 112 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 336 Breakfast Cookery Units: 0
This course covers the principles and practices used in producing commercial breakfast and brunch items in a commercial environment. A variety of menu items are prepared including meats, eggs, grill and breakfast items. A Classic Chef uniform is required for this course.
Noncredit Hours: 16 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 337 Deli and Lunch Cookery Units: 0
This course covers the principles and practices used in producing deli and lunch items in a commercial environment. A variety of menu items are prepared including salads, salad dressings, and sandwiches. A Classic Chef uniform is required for this course.
Noncredit Hours: 16 Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: CART 060 or concurrent enrollment.
Advisory: None
Limitation on enrollment: None
Transfer Status: None Degree Applicable: NONC
COD GE: None CSU GE: None IGETC: None
CART 340 Volume Food Production Units: 0
This course focuses on volume preparation of food service, both "in house" and "off premise" catering. This course is designed to teach proper techniques and approaches to volume catering, including safe handling and transportation. Students will participate in lab assignments that could include both on-site and off-site events.
Noncredit Hours: 32 Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: Corequisite: CART 060.
Advisory: None
Limitation on enrollment: None
Transfer Status: None Degree Applicable: NONC
COD GE: None CSU GE: None IGETC: None
CART 341 Banquet and Catering Units: 0
This course focuses on presentation of food service, both "in house" and "off premise" catering. This course is designed to teach proper techniques and approaches to banquet and catering planning, preparation, production, and techniques, including safe handling and transportation. Students will participate in lab assignments that could include both on-site and off-site events.
Noncredit Hours: 32 Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: Corequisite: Corequisite CART-060.
Advisory: None
Limitation on enrollment: None
Transfer Status: None Degree Applicable: NONC
COD GE: None CSU GE: None IGETC: None
CART 342 Starting a Food Truck Units: 0
The Starting a Food Truck course focuses on the logistics to start a legal and successful food truck business. This course is designed to teach proper techniques and approaches to choosing the right truck, the food truck market, and successfully operating the food truck, including building a business plan, menu, licenses and permits. Students will participate in lab assignments that could include both on-site and off-site events.
Noncredit Hours: 48 Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: Corequisite: CART 360A or CART 360B or CART 060.
Advisory: None
Limitation on enrollment: None
Transfer Status: None Degree Applicable: NONC
COD GE: None CSU GE: None IGETC: None
CART 342B Catering and Banquet Units: 0
This course focuses on presentation of food service, both "in house" and "off premise" catering. This course is designed to teach proper techniques and approaches to volume catering, including safe handling and transportation. Students will participate in lab assignments that could include both on-site and off-site events.
Noncredit Hours: 63 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 345 Food Truck Daily Operations Units: 0
This course focuses on the daily operations of a legal and profitable food truck business. This course is designed to teach the student daily operations, pre-planning food, maintanence, locations, and hands-on techniques to successfully operate the food truck. Students will participate in lab assignments that could include both on-site and off-site events.
Noncredit Hours: 48 Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: Corequisite: CART 360A CART 360B CART 060.
Advisory: None
Limitation on enrollment: None
Transfer Status: None Degree Applicable: NONC
COD GE: None CSU GE: None IGETC: None
CART 350B Food Cost Control Units: 0
This course studies the basic principles of estimating and purchasing food and beverages, as well as nonfood items, with particular attention to cost control.
Noncredit Hours: 27 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 351A Commercial Menu Design Units: 0
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.
Noncredit Hours: 36 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 351B Commercial Menu Economics Units: 0
This course studies the economic requirements and impact of commercial menu design. Students are introduced to the basic concepts of procurement for both food and non-food items; the importance of developing provider relationships with providers; and how to manage and modify menus to take advantage of seasonal pricing opportunities.
Noncredit Hours: 18 Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: CART 351A or concurrent enrollment.
Advisory: None
Limitation on enrollment: None
Transfer Status: None Degree Applicable: NONC
COD GE: None CSU GE: None IGETC: None
CART 360A Safety & Sanitation Basics Units: 0
This is a study of principles of hygiene and sanitation and the control and prevention of foodborne illnesses in food service operations. Emphasis is placed on the food handler's responsibility in maintaining high sanitation and safety standards.
Noncredit Hours: 8 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 360B Safety & Sanitation in Culinary,Facilities Units: 0
Principles of safety and maintenance of sanitation and hygiene in food service facilities. Emphasis is placed on management's responsibility in maintaining high sanitation and safety standards.
Noncredit Hours: 8 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 370 Home Culinary Enterprises Units: 0
This class will explore ways for students to legally start their own culinary business from home.
Noncredit Hours: 18 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
