Course Descriptions
CAM 294
Topics in Culinary Arts Management
.5-4 Units
Prerequisite: None
Hours: 18 hours LEC; 54 hours LAB
Coursework designed to cover special topics not included in current culinary offerings. Topics may be offered in a workshop or seminar presentation on timely subjects or targeted for specific audiences.
CAM 300
Introduction to Culinary Arts Management
2 Units
Prerequisite: None
Course Transferable to CSU
Hours: 36 hours LEC
This course profiles the culinary industry and an introduction to the skills and attributes that predict success for professionals. Trends, ethics and issues facing the culinary industry will be discussed. Entry skills to be taught include work simplification, time management, and computational skills.
CAM 301
Food Theory and Preparation
4 Units
Prerequisite: None
Course Transferable to CSU
Hours: 36 hours LEC; 108 hours LAB
A comprehensive study of food ingredients and the basic principles and techniques involved in food preparation. A study of the factors that influence foods and the changes which occur in foods during preparation. The laboratory emphasizes basic cooking skills and theory application. The course emphasizes the reasons for procedures and phenomena and the prevention and/or correction of cooking failures. This course is the foundation for the beginning student in professional culinary management. This course is not open to students who have received credit for NUTRI 330. See "Cross-Referenced Courses" in the catalog.
CAM 302
Food and Culture in America
3 Units
Prerequisite: None.
General Education: AA/AS Area VI
Course Transferable to CSU
Hours: 54 hours LEC
This course is an in-depth study of the food habits of various minority groups in the United States including Native Americans, African Americans, Asian Americans and Latin American populations. Current foods and food habits will be studied for each group within the context of culture to improve communication and understanding and reduce bias. Food culture stereotypes will be analyzed as vehicles of ethnocentrism, gender-related issues, and/or racism. The course will be comparative in nature, contrasting various western and non-western food patterns.
CAM 306
Culinary Sanitation & Safety
2 Units
Prerequisite: None
Course Transferable to CSU
Hours: 36 hours LEC
This course covers the principles of food microbiology, important foodborne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of foodborne diseases and other microbiological problems. All phases of sanitation for professional culinary operations are covered in the context of schools, hospitals and commercial restaurants and cafeterias. Subjects covered include types and causes of food borne illnesses, correct procedures for handling food in quantity, and the principles of cleaning and sanitizing. The course focuses on practical applications for culinary workers, supervisors, and trainers. Completion of the course includes optional certification by the Educational Foundation of the National Restaurant Association.
CAM 310
Quantity Food Production
3 Units
Prerequisite: None
Course Transferable to CSU
Hours: 18 hours LEC; 108 hours LAB
This course is an introduction to the principles of quantity food production. Components include knife skills, equipment recognition, operation and cleaning, use of hand tools and measuring devices; cleaning and cutting raw materials. This course also covers preparation of sandwiches, soups, salads, vegetables, meats, poultry, seafood, breakfast dishes, rice and other grains, pastas and potatoes, sauces and simple dessert items.
CAM 312
Baking and Pastry
3 Units
Prerequisite: None
Advisory: CAM 310.
Course Transferable to CSU
Hours: 18 hours LEC; 108 hours LAB
This course is designed to introduce students to the fundamental principles of baking and procedures for preparing baked goods, pastries, and desserts. Students gain knowledge and understanding of baking science; laboratory hours are spent in commercial production. Products include yeast breads, Danish pastry, croissants, puff pastry, tortes and fine cakes, tarts and pies, and chocolate work. Emphasis is placed on production of high quality products and professional presentation.
CAM 314
Fine Food to Go: Gourmet Cooking
3 Units
Prerequisite: None
Course Transferable to CSU
Hours: 36 hours LEC; 54 hours LAB
This course is designed to provide the student with the special skills necessary to prepare and market restaurant meals for the home - one of the fastest growing aspects of the culinary field. Students will practice basic and advanced techniques in soups, salads, sauces, vegetable, starch, meat, poultry and fish cookery. Emphasis will also be placed on bread and desserts preparation.
CAM 316
Hors d 'oeuvres and Canapes
3 Units
Prerequisite: None
Advisory: CAM 310.
Course Transferable to CSU
Hours: 18 hours LEC; 108 hours LAB
This course is designed to teach the students to utilize any foodstuffs in the production of hors d'oeuvres. Hot and cold hors d'oeuvres as well as the production of canapes will be emphasized. Service styles, service issues, production pointers, and logistics of catering functions will be emphasized.
CAM 320
Culinary Management
2 Units
Prerequisite: None
Course Transferable to CSU
Hours: 36 hours LEC
Organizing, planning, and control of production for a quantity culinary operation. Includes menu planning and pricing, scheduling of staff and production, portion and temperature control, recipe standardization and scaling, and elements of culinary layout and design. This course is not open to students who have received credit for NUTRI 370. See "Cross-Referenced Courses" in the catalog.
CAM 322
Culinary Customer Service
2 Units
Prerequisite: None
Advisory: CAM 306.
Course Transferable to CSU
Hours: 18 hours LEC; 54 hours LAB
A skills development course to provide entry-level training in culinary customer service for quantity operations. An examination of the components of professional hospitality and meal service. Students will participate in hands-on culinary customer service in the campus culinary operation.
CAM 324
Culinary Supervision
2 Units
Prerequisite: None
Course Transferable to CSU
Hours: 36 hours LEC
This course is designed to help supervisors meet the challenges and demands of the hospitality field. The course will focus on the skills necessary to be effective leaders, developing human relations' skills and building on workplace diversity. The course will also cover communicating effectively, and creating a positive work climate. Management responsibilities of planning, organizing, controlling, decision making, problem solving and delegating will be included.
CAM 326
Applied Culinary Purchasing
2 Units
Prerequisite: None
Advisory: CAM 300.
Course Transferable to CSU
Hours: 36 hours LEC
This course provides a comprehensive view of purchasing activity as well as its relationship to the management of a successful hospitality operation. This course offers practical applications of purchasing principles from the culinary manager's viewpoint. This course focuses on distribution channels, purchasing principles and buying techniques, selection factors, receiving, storing, issuing and inventory control.
CAM 330
Legal Aspects of Culinary Management
2 Units
Prerequisite: None
Advisory: CAM 300.
Course Transferable to CSU
Hours: 36 hours LEC
This course is an introduction to the legal aspects of culinary operations through an explanation of and applications to legal subjects relevant to culinary operations. Topics include government regulations, patron civil rights, liability for sales of food and alcoholic beverages, as well as liability for patron safety and property, selection and supervision of employees, property rights and forms of business organizations.
CAM 332
Culinary Financial Management
2 Units
Prerequisite: None
Advisory: CAM 300 and 320.
Course Transferable to CSU
Hours: 36 hours LEC
Culinary accounting and finance for culinary operations and the use of accounting techniques in analyzing business performance, in budgeting, and in cost and profit planning.
CAM 334
Culinary Marketing
2 Units
Prerequisite: None
Course Transferable to CSU
Hours: 36 hours LEC
This course is an introduction to culinary marketing with a profile of management's role in marketing. The course includes information systems and marketing research methods to assist in planning. Hospitality consumers and their behavior are discussed. Other topics include advertising, group sales strategies, the importance of carefully designed menus and menu pricing.
CAM 340
Nutrition for Culinary Professionals
2 Units
Prerequisite: None
Advisory: CAM 300.
Course Transferable to CSU
Hours: 36 hours LEC
This course is designed for students in Culinary Arts Management and focuses on personal nutrition, as well as nutrition in restaurants and foodservices. The course will cover the dietary needs of selected populations and methods used to meet those needs. Emphasis is placed on recipe adaptation and menu planning for more healthful menu offerings in culinary operations. Successful completion of this course meets the certification requirements by the American Culinary Federation.
CAM 495
Independent Studies in Culinary Arts Management
1-3 Units
Prerequisite: None
Course Transferable to CSU
Hours: 18 hours LEC; 54 hours LAB
CAM 498
Work Experience in Culinary Arts Management
1-4 Units
Prerequisite: None.
General Education: AA/AS Area III (b)
Course Transferable to CSU
Hours: 300 hours LAB
This course provides students with opportunities to develop marketable skills in preparation for employment or advancement within their current job. Course content will include understanding the application of education to the workforce; completion of required forms, which document the student's progress and hours spent at the work site; and developing workplace skills and competencies. During the course of the semester, the student is required to fulfill an 18 hour orientation and 75 hours of related paid work experience, or 60 hours of unpaid work experience for one unit. An additional 75 or 60 hours of related work experience is required for each additional unit. The course may be taken again when there is new or expanded learning on the job for a maximum of 16 units.
CAM 499
Experimental Offering in Culinary Arts Management
.5-4 Units
Prerequisite: None
Course Transferable to CSU
Hours: 18 hours LEC; 54 hours LAB