Culinary Arts

The Culinary Arts program at College of the Desert provides training for careers in the food service and lodging industries, one of the fastest growing sectors in today’s job market. The program includes training at three levels: entry, intermediate, and advanced.

This program is designed to prepare future working cooks and chef apprentices, provide courses for the student desiring personal enrichment, and enhance the skills and professional qualifications of cooks and chefs employed in the local industry.

Advisor: 

Kurt Struwe 
kstruwe@collegeofthedesert.edu
760.776.7224

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