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 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 020  Introduction to Baking   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.
Lecture Hours: 18         Lab Hours: 108          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 021  Intermediate Baking   Units: 3

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: 18         Lab Hours: 108          Repeatable: No
Grading: Letter
Prerequisite: CART 033 or CART 020
Advisory: None
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: AA/AS
COD GE: None                 CSU GE: None                 IGETC: None

CART 030  Whole Food Natural Cooking   Units: 3

This course builds a foundation of sustainable foods and a comprehensive relationship to natural whole food and meal composition including: food groups, lifestyle diets, organically grown, non-processed ingredients, and locally sourced food.
Lecture Hours: 18         Lab Hours: 108          Repeatable: No
Grading: Letter
Prerequisite: None
Advisory: None
Limitation on enrollment: None
Transfer Status: None                 Degree Applicable: AA/AS
COD GE: C5                 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. (C-ID HOSP 160)
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 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 and 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 and 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   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 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 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. An exam fee of $48 is required for students interested in achieving industry certification. (C-ID HOSP 110) Note: No credit for CART 060 if student has successfully completed CART 001.
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  Flavors and Aromatics   Units: 2

This course develops the participant's ability to perceive the basic gustatory sensations. The course focuses on the intricate relationship between taste and smell. The "blind" mystery item sensory evaluation module is an essential component of the course.
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
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 a discussion of European, Asian, Middle-eastern, Indian and Caribbean cuisine; include discussions on culture, indigenous ingredients, major flavors and cooking styles and national dishes.
Lecture Hours: 18         Lab Hours: 54          Repeatable: No
Grading: Letter
Prerequisite: CART 040 and 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 095A  Culinary Arts Work Experience   Units: 1-8

This work experience course of supervised employment assists students in acquiring desirable work habits, attitudes, and skills 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 (for a 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 education 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 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 342A  Production Cooking   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: 63                                        Repeatable: Yes
Grading: Pass/No Pass
Prerequisite: CART 302
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 350A  Food Procurement   Units: 0

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.
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 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

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: 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

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. An exam fee of $48.00 is required for students interested in achieving industry certification.
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