PCC logo Spring 2011 - Credit Classes
Schedule of Classes and Open/Closed Class List
Culinary Arts
Engineering & Technology Division
Room IT200 - (626) 585-7267

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CUL 145A INTRODUCTION TO CULINARY ARTS/FOOD SERVICES 10 Units

Prerequisite(s): None.
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. Grading: Letter Grade Only 

   #4413  6:30am-11:35am MTuWTh  LecLab  CC110I SMITH J P   
       & 11:30am-   Noon MTuWTh          CC110I SMITH J P
CUL 145B INTRODUCTION TO FOOD SERVICES PRODUCTION 10 Units

Prerequisite(s): 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. Grading: Letter Grade Only 

   #4428  6:30am-   Noon MTuWTh  LecLab  CC110I SMITH J P
CUL 145C QUANTITY COOKING TECHNIQUES 10 Units

Prerequisite(s): 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. Grading: Letter Grade Only 

   #4705  6:30am-   Noon MTuWTh  LecLab  CC110I SMITH J P
CUL 145D SPECIAL EVENTS MANAGEMENT 10 Units

Prerequisite(s): 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. Grading: Letter Grade Only 

   #4720  6:30am-   Noon MTuWTh  LecLab  CC110I SMITH J P
CUL 160B ADVANCED CATERING 3 Units

Prerequisite(s): CUL 160A.
Corequisite(s): None.
Recommended Preparation: None.
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. Grading: Letter Grade Only 

   #6909  6:30pm- 8:00pm Tu      LecLab  CC110I SANTANA R   
       &  6:00pm-10:00pm Th              CC110I SANTANA R   
   #5420  6:30pm- 8:00pm Tu      LecLab  CC110I SANTANA R   
       &  6:30pm-10:00pm Th              CC110I SANTANA R
Information valid as of 1/6/2012 at 7:57:51 AM