PCC logo Fall 2012 - 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

   #0531  6:30am-11:35am MTuWTh  LecLab  CC110I STAFF       
       & 11:35am-   Noon MTuWTh          CC110I STAFF       
   #2192  6:30am-   Noon MTuWTh  LecLab  CC110I STAFF       

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

   #0272  2:00pm- 7:20pm WTh     LecLab  CC110I BILES P     
       &  2:00pm- 7:20pm MTu             CC110I MCKEOWN G   

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

   #0316  2:00pm- 7:20pm WTh     LecLab  CC110I BILES P     
       &  2:00pm- 7:20pm MTu             CC110I MCKEOWN G   

Information valid as of 6/13/2013 at 7:28:48 AM