Announcement of Courses

See  CAHS 100 for Introduction to Hospitality.

CAHS 10. Elementary Quantity Food Preparation (5)
Lec-4, lab-20
Prereq.: Admission to the Culinary Arts and Hospitality Management Program; ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
Handling of tools, equipment, and materials; experience in working in basic hotel and restaurant kitchen and bakery stations; preparation of breakfasts, salads and sandwiches in the main kitchen. Experience in yeast dough, quick bread, cakes, pies, pastries and cake decoration. CSU
Formerly HR 10.

CAHS 10Q. Elementary Quantity Food Preparation (5)
Lec-4, lab-20
Prereq.: Admission to the Culinary Arts and Hospitality Management Program as a degree-candidate student; ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
Handling of tools, equipment, and materials; experience in working in basic hotel and restaurant kitchen and bakery stations; experience in preparing dinners, salads, sandwiches, bakery goods, and desserts. CSU
Formerly HR 10Q.

CAHS 20. Quantity Food Preparation and Supervision (5)
Lec-4, lab-20
Prereq.: CAHS 10 or 10Q
Advise: Math E or BSMA H or J
Advanced principles of food preparation and service; preparation of typical foods served in hotels and restaurants, garde manger, meat and poultry manufacturing, advanced foods and preparation of convenience foods; personnel organization and supervision: menu planning and quantity food preparation. Students take charge, in rotation of each of the major hotel and restaurant kitchen stations. Instruction and practice in management duties in the following areas: purchasing of food, paper, and cleaning supplies; bookkeeping; testing of new products; supervision of personnel; control methods; analysis of profit-and-loss statements; conference leadership; experimental assignments. CSU
Formerly HR 20.

CAHS 21. Meat Analysis (2)
Lec-2
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
Advise: Completion/concurrent enrollment in CAHS 20
The fabrication of beef, pork, veal, lamb, and fish. Proper cuts and their uses. Recognition of the quality of meat. Knowledge necessary for proper purchasing of meats in order to maintain the desired percentage of profit in a restaurant operation. CSU
Formerly HR 21.

CAHS 24.  Specialty Baking and Decorating (3)
Lec-3
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher; CAHS 10 or 10Q, or demonstration of CAHS 10 or 10Q exit skills, and currently enrolled in the Culinary Arts and Hospitality management Program.
Repeat: max. 6 units
Intended for the CAHMP degree-candidate students and culinary professionals.
Special instruction in the finer arts of baking and pastry preparation and decoration, as related to food service in deluxe hotels and restaurants. Procedures and recipes in French pastries, candy making, petits fours, cake design and decoration, including gumpaste work and decoration of seasonal and wedding cakes. How to organize and staff, tools, equipment and materials for baking preparation. Use of tools and cooking techniques are demonstrated. Evaluation of items prepared in class is done at each session. CSU
Formerly HR 24.

CAHS 25.  Advanced Food Preparation Specialties (3)
Lec-3, field trips
Prereq.: CAHS 10 or 10Q and 20, and currently enrolled in the Culinary Arts and Hospitality management Program.
Repeat: max. 6 units
Intended for the CAHMP degree-candidate students and culinary professionals.
Special instruction in the finer art of food preparation as related to food service in deluxe hotels and restaurants. Methods, preparation and service of beef, veal, lamb, pork, poultry, wild game, fish, shellfish, mollusks, vegetables, pastas and related sauces and stocks. How to organize staff, tools, equipment and materials for food preparation. Use of tools and cooking techniques are demonstrated. Items prepared in class are evaluated at each session. CSU
Formerly HR 25.

CAHS 30. Restaurant Operations (5)
Lec-5, lab-15, field trips
Prereq.: CAHS 20
Training in food and beverage service and control for dining rooms, banquets, catering events, fast food and contract food outlets. Lectures provide overview of menu planning, wine basics, human resources, customer relations, merchandising, and operational cost controls. Laboratory work includes training through a system of rotation through the various stations in the College dining room, cafeteria and fast food outlet. Team-taught and divided into two, nine week segments. Segment “A” addresses dining room operation; segment “B” addresses contract food/cafeteria. CSU
Formerly HR 30.

CAHS 32. Hospitality Marketing (3)
Lec-3
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
Fundamentals of marketing in the hospitality industry, including research, sales advertising, public relations, and other concepts related to hospitality marketing. CSU
Formerly HR 32.

CAHS 33. Purchasing and Cost Controls (3)
Lec-3, field trips                                P/NP available
Prereq.:ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
Procedures for purchasing all types of products and equipment used in the hospitality industry and the controls necessary to protect products and equipment, so as to minimize their losses. Lecture enhanced with guest speakers and field trips to purveyors’ sites. CSU
Formerly HR 33.

CAHS 34. Hospitality Law (3)
Lec-3
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
An in-depth study of the law as it pertains to hotels, restaurants, bars, and private clubs. Emphasis on innkeeper/guest relationship, food service liability, responsible alcoholic beverage service, employment law, compliance with Americans with Disabilities Act and civil rights acts, and building, health, and safety codes. CSU
Formerly HR 34.

CAHS 35. Hotel Front Office Operations (3)
Lec-1, lab-6, field trips
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
A general overview of the hotel industry followed by in-depth instruction in the operations of an automated hotel front office including reservations, guest registration and check out, cashiering, and night audit. Each student will learn to perform tasks on a PC-based, state-of-the-art hotel Property Management System. Includes role-playing, extensive use of videos, and resume preparation and interviewing technique instruction. CSU
Formerly HR 35.

CAHS 40W. Field Work (3)
Lec-1, work-15
Coreq.: Enrollment in at least 4 additional units and consent of instructor
Laboratory training in hotels and restaurants. Designed to provide practical experience in the branch of the industry to which the student shows to be best adapted, or in which the student desires additional training beyond that given in class. CSU
Formerly HR 40W.

CAHS 42. Hotel and Restaurant Accounting (3)
Lec-3
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
Principles of hotel and restaurant accounting, including the meaning and purposes of accounting, journalizing, periodic adjustments and formal statements. Emphasis on analysis of financial statements to be used as practical tools in making decisions in the operation of hotels and restaurants. CSU
Formerly HR 42.

CAHS 43. Principles of Hotel Administration (3)
Lec-3
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
The physical aspects of hotel operations, including development, classification, and organization. Procedures for emergencies, check cashing, use of credit cards, and collection of accounts receivable. Protection of hotel property against damage and theft by guests. Fundamentals of taxes, leases, and insurance as they apply to the hotel and restaurant industry. CSU

CAHS 44. Supervisory Development (2)
Lec-2
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
A practical approach to the understanding of supervision and management. The role of the supervisor/manager within the organization and the greater community. Principles of supervision, correction and improvement; conflict and co-operation; communication, responsibilities of the labor management team within the organization and the community. Case studies of personnel and general human relations problems in the hospitality industry. CSU
Formerly HR 44.

CAHS 51-52-53. Selected Topics in the Hospitality Industry (1-2-3)
Lec-1,2,3, field trips .. .. .. .. .. .. .. .. .. .. .. P/NP available
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
Repeat: if no subject repeat
Investigation in-depth of selected topics in the hospitality industry. Current issues and innovations; expansion of subjects covered in introductory courses and exploration of new topics. CSU
Formerly HR 51-52-53.

CAHS 100. Introduction to Hospitality (3)
Lec-3, field trips
Advise: ESL 62 or 68 or 140, or placement in ESL 72 or 150
A comprehensive examination of the hospitality industry, including hotels, restaurants, clubs, and the travel and tourism sectors. Emphasis on organizational structures, departments, job classifications, and career paths within each sector. Lecture and discussions are enhanced by industry guest speakers and industry visits. CSU
Formerly HR 100.
 

Evening Courses

CAHS 201. Garde Manger (3)
Lec-3 .. .. .. .. .. .. .. .. .. .. .. .. P/NP available
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
Repeat: max. 6 units
Intended for CAHS degree-candidate students and culinary professionals.
Introduction to fancy culinary work; hot and cold hors d'oeuvre, pates, gelantines, terrines, tallow work, ice-carvings and decorated show platters. Use of proper tools and equipment. Class focuses on how to organize, staff, tools, equipment, and materials for food preparation in hotels, restaurants and catering operations. Use of tools and cooking techniques are demonstrated. Evaluation of items prepared in class is done at each session. CSU
Formerly HR 201.

CAHS 202. Advanced Pastry Baking and Decorating (3)
Lec-3
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
Intended for CAHS degree-candidate students and culinary professionals.
Special instruction in the finer arts of baking and pastry preparation and decoration as related to food service in deluxe hotels and restaurants. Procedure and recipes in French pastries, candy making, petit fours, cake design and decoration, including gum paste work and decoration of seasonal and wedding cakes. How to organize, staff, tools, equipment and materials for baking preparation. Use of tools and cooking techniques are demonstrated. Items prepared in class are evaluated at each session. CSU
Formerly HR 202.

CAHS 203. Advanced Food Preparation II (3)
Lec-1, lab-6
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
Repeat: max. 6 units
Intended for CAHS degree-candidate students and culinary professionals.
Food preparation and methods of cooking and serving at the state-of-the-art CCSF Downtown Campus restaurant. Students will practice advanced methods of food preparation and service under conditions, which simulate a restaurant environment. CSU
Formerly HR 203.

CAHS 205. Introduction to Wine and Its Sensory Evaluation. (3)
Lec-3 .. .. .. .. .. .. .. .. .. .. .. P/NP available
Prereq.: Minimum age of 21; ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
An introduction to the history, geography, production, and the methods of sensory evaluation of wine; emphasis on the grape varietals and wine types produced and/or consumed in the United States. CSU
Formerly HR 205.

CAHS 206. Ethnic Cuisines (3)
Lec-3, field trips
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
Advise: CAHS 10 and 20 or industry experience
Intended for CAHS degree-candidate students and culinary professionals.
An advanced culinary course that familiarizes the culinary arts and restaurant management student with the major cuisines of Asia, the Mediterranean, and the Caribbean. Exploration of basic ingredients, cooking methods and terminology of each cuisine. CSU
Formerly HR 206.

CAHS 207. Techniques of Healthy Cooking (3)
Lec-3
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
Advise: CAHS 10 and 20, or industry experience
Intended for CAHS degree-candidate students and culinary professionals.
Special attention paid to health problems associated with the "typical" American diet, the various food guide pyramids, comparing and contrasting cultural diets, moderate daily guidelines, and the search for an optimal diet. CSU
Formerly HR 207.

CAHS 208. Catering and Events (3)
Lec-1, lab-6, field trips .. .. .. .. .. .. . .. .. .. ..P/NP available
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
Advise: CAHS 10 and 20 or equivalent industry experience
Aspects of on-premise and off-premise catering. Includes five, unique catered events planned, prepared and staffed by students, such as banquets, barbecues, movable feasts, coffee breaks, dinner theater, theme parties, and tea parties. CSU
Formerly 208.

CAHS 209. Restaurant Analysis (3)
Lec-3
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
The theoretical and practical foundations necessary to start a new restaurant, purchase an existing restaurant, or enter into a restaurant operating lease or management contract. Targeted to final year students in the Hotel and Restaurant Department’s Foodservice Management track and to industry professionals. CSU
Formerly 209.

CAHS 221. Meat Analysis (2)
Lec-2
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
The fabrication of beef, pork, veal, and lamb. Proper cuts and their uses. Recognition of the quality of meat. Knowledge necessary for proper purchasing of meats in order to maintain the desired percentage of profit in restaurant operation. CSU
Formerly 221.

CAHS 242. Hotel and Restaurant Accounting (3)
Lec-3
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
Principles of hotel and restaurant accounting, including the meaning and purposes of accounting, journalizing, periodic adjustments and formal statements. Emphasis on analysis of financial statements to be used as practical tools in making decisions in the operation of hotels and restaurants. CSU
Formerly HR 242.

CAHS 243. Principles of Hotel Administration (3)
Lec-3
Prereq.: ESL 62 or 68 or 140, or placement in ESL 72 or 150 or higher
The physical aspects of hotel operations, including development, classification, and organization. Procedures for emergencies, check cashing, use of credit cards, and collection of accounts receivable. Protection of hotel property against damage and theft by guests. Fundamentals of taxes, leases, and insurance as they apply to the hotel and restaurant industry. CSU
Formerly HR 243.

CAHS 244. Foods and Fitness (3)
Lec-3, lab-1, field trips                                 P/NP available
Survey of nutrient needs in different stages of the life cycle.  Includes food and meal patterns appropriate for specialized dietary needs.  Current controversies surrounding common health problems and dietary interrelationships.  Analysis of weight control dietary regimes, nutritional assessment of individual's food intake.  Evaluation of nutritional needs in relationship to various athletic sports and fitness and necessary diet food modifications. CSU
Formerly CASC 20.

CAHS 245. Food Study I (3)
Lec-2, lab-3, field trips
Elementary food preparation methods and techniques.  Emphasis on cost effective seasonal food selection, purchasing, and nutritious meal planning; food storage; preservation concepts; elementary nutrition.  Skills necessary for prevention and correction of cooking errors.  Full student laboratory participation. CSU
Formerly CASC 24A.

CAHS 246. Food Study II (3)
Lec-2, lab-3
Repeat: max. 6 units
Special occasion food planning and preparation.  Principles and procedures involved in food selection, preparation, and storage; use of specialized cooking equipment; attractive presentations and table service.  Full student food preparation. CSU
Formerly CASC 24B.

CAHS 247. Food and Culture (2)
Lec-1, lab-3, field trips
Repeat: max. 4 units
This course may be offered through International Education in various countries.  Study of the cuisine of various cultures; food in relation to historical, geographical, and social customs; principles of international food preparation and evaluation of equipment used.  Full student food preparation. CSU/UC
Formerly CASC 19.

LABR 96C. Labor Relations in the Modern American Workplace (3)
See Labor Studies listings for course description.

Culinary and Service Skills Training

Announcement of Courses

CSST 9631. American Cooks Training
To provide the unemployed or underemployed with training in preparation for entry into such positions as professional-level cook, pantry person, baker, and butcher.
Formerly TIHI 9631.

CSST 9635. Food Technology and Dining Services
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, kitchen machines, and hand tools.  Emphasis will also be placed on basic communication and math skills.
Formerly TIHI 9635.

CSST 9636. Introduction to Hospitality Industry
Introduction to the service principles of food and beverage, wine, and quantity food purchasing and sanitary food handling procedures.
Formerly TIHI 9636.

CSST 9638. Chinese Cooks Training
Trains limited English proficient immigrants and refugees to become Chinese cooks.  Covers preparation of both northern and southern Chinese dishes.  Class will be taught bilingually-Chinese and English.
Formerly TIHI 9638.

CSST 9639. Introduction to Food Preparation
All the skills necessary to secure entry-level positions for pantry and kitchen prep workers are covered in this intensive 10-week course.  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 be placed on basic reading, writing and math skills necessary for successful placement in the hospitality industry.
Formerly TIHI 9639.

CSST 9641. Introduction to Banquet Service (36 hrs)
Introduction to banquet service including responsibilities of banquet server, roll call, table setting, serving and clearing, safety and sanitation, and advance guest service.  Emphasis will also be placed on basic communication skills necessary for successful employment as hotel banquet sever.
Formerly TIHI 9641.

CSST 9650. Introduction to Baking and Pastry (540 hrs)
Students will develop the skills necessary for an entry-level position in the baking and pastry industry. Topics include: safety and sanitation, bakeshop terminology, proper and efficient use of equipment, weights and measures, ingredients and their functions, bakers' math, baking methods and the development of basic skills.

CSST 9651. Advanced Baking and Pastry (540 hrs)
Prereq.: CSST 9650
Students will develop and improve upon the basic skills and common techniques used in the baking and pastry industry. Topics include: 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.