NONCREDIT
CSST 9635 Food Tech & Dining Services [Program Brochure]
Students will develop the skills necessary for an entry-level position in food preparation, pastry and baking, and dining service. Topics include sanitary food handling procedures, kitchen terminology, safe use of knives and kitchen machines and hand tools, standard vegetable cuts, salad and salad dressings, sandwich preparation, stocks as well as fruit and cheese displays. Emphasis will also be placed on basic communication and math skills necessary for successful placement in the hospitality industry.
CSST 9639 Intro to Food Preparation
A detailed survey of the many facets of Catering and Special events including: Event marketing and sales, bidding, planning, staffing, organization, management and production, staffing, organization, management and production, service development, menu planning and costing, creating themes for events, beverage management, wine service, beverage programs and pairing wine with food. A significant portion of the class will consist of practical, hands-on experience producing and executing special dinners and unique special events, both on site (at CCSF's Educated Palate restaurant at the Downtown Campus) and off-site to be followed by detailed post-event analysis.
CSST 9650 Introduction to Baking and Pastry 540 hours [Program Brochure]
In this class, you will develop the skills necessary for an entry-level position in the baking and pastry
industry. By the end of the semester, you will learn: Laminated doughs such as Croissants and Danish; pies and tarts; breads and rolls; baking, icing and decorating cakes; dessert presentation.
CSST 9651 Advanced Baking and Pastry 540 hours
You will develop and improve upon the skills and techniques learned in the introductory course, with additional topics, including: meringues, petit fours and miniatures; mousses and Bavarians; frozen desserts; chocolate and candy; fancy and display cakes; yeast-raised products using preferments; hydrocolloids; bakers’ math; troubleshooting.
