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Displaying 9 matches in CUL ...

Course No. Title Units

CUL 145A INTRODUCTION TO CULINARY ARTS/FOOD SERVICES 10.0
This course introduces the student to basic tool usage and cooking skills that can be applied in any level or type of food service operation. History of the food services industry, sanitation and safety requirements, food terminology through lecture, demonstration and hands-on practice.Required instructional trips. Total 90 hours lecture and 270 hours laboratory.
 
CUL 145B INTRODUCTION TO FOOD SERVICES PRODUCTION 10.0
Prerequisite: CUL 145A.
This course is designed to develop skills in garnishing, sauces, soups, and breakfast cookery preparation and presentation. It includes development of recipes and menus for breakfast and lunch service. Required instructional trips.Total of 90 hours lecture and 270 hours laboratory.
 
CUL 145C QUANTITY COOKING TECHNIQUES 10.0
Prerequisite: CUL 145B.
Designed to develop techniques and skills for cooking for large groups. Emphasis is on menu setup, basic food production including cold and hot buffets, vegetable preparation, entree preparation, and fine dining service. Development of team leadership and supervisory skills. Required instructional trips. Total of 90 hours lecture and 270 hours laboratory.
 
CUL 145D SPECIAL EVENTS MANAGEMENT 10.0
Prerequisite: CUL 145C.
Event scheduling, training and supervision of food service workers in a dining setting. Banquet, fine dining, and theme events setup and take-down. Food and beverage purchasing, dining ware storage and upkeep, written contract development, and common business practices. Required instructional trips. Total of 90 hours lecture and 270 hours laboratory.
 
CUL 154A INTRODUCTION TO FOOD SERVICE BAKING & PASTRY 3.0
Quantity baking for the beginner: quick breads, rolls and fancy pastries. No credit if taken after CUL 154. Total of 36 hours lecture and 54 hours laboratory.
 
CUL 154B ADVANCED BAKING AND PASTRY 3.0
Prerequisite: CUL 154A.
Large quantity baking for the advanced student: designer pastries, tiered and decorated cakes, Artisan breads, and laminated doughs.Total of 36 hours lecture and 54 hours laboratory.
 
CUL 158 FIELD PRACTICE IN FOOD SERVICES 4.0
Prerequisite: Maintain enrollment in 7 units or more including field practice and enrollment in or completion of Culinary Arts course.
Supervised field experience or employment in food services, on-the-job training with local firm. Total of 360 hours field practice.
 
CUL 160A INTRODUCTION TO CATERING 3.0
Small-scale catering; menu planning, food preparation, sanitation, food display, party theme presentations; cost analysis, purchasing, legal responsibilities and liabilities and time management. No credit if taken after Food 160. Total of 36 hours lecture and 54 hours laboratory.
 
CUL 160B ADVANCED CATERING 3.0
Prerequisite: CUL 160A.
Advanced catering technique applications for off-premise services of special occasions for large groups; menu development for gourmet/international foods, specialty desserts, special dietary needs. Catering business strategies; cost analysis, time management, purchasing requirements, legal responsibilities/liabilities, safety and sanitation requirements. Total of 36 hours lecture and 54 hours laboratory.