Courses

Culinary Arts & Hospitality

CABT 9000, Introduction to Culinary Fundamentals

PREREQ.: ESLN 3600 or TRST 2322 or (placement into ESLN 3700 or TRST 3331); TRST 2421 or placement in TRST 3421

Introduction to kitchen basics, including equipment use, safety, and sanitation. In addition, this course focuses on culinary fundamentals such as knife skills, classic cooking methods and preparation, vocabulary, and basic kitchen math.

Units: 0
Credit type: Noncredit
CABT 9001, Hospitality Customer Service Skills

ADVISE: CABT 9000

Teaches specific skills to effectively deal with customers and clients in the hospitality industry. For the front-line employee who is the first point of contact with customers.

Units: 0
Credit type: Noncredit
CAHS 10A, Culinary Fundamentals: Intro to Food Prep
Lec-35 Lab-170

PREREQ.: Admission to the Culinary Arts and Hospitality Studies degree program; Completion of or concurrent enrollment in: CAHS 10B ADVISE: ENGL 88 or ESL 186 or placement in ESL 188 or readiness for college-level English; MATH 30 or equivalent

Introductory commercial food preparation for professional kitchens through a combination of extensive hands-on practice, lecture and demonstrations. Focus on preparation of multicultural breakfast foods, salads, and sandwiches while taking into account sanitation, sustainability, waste reduction, and seasonality.

CSU
Units: 5
Credit type: Credit/Degree Applicable

Formerly Culinary Fundamentals I

CAHS 10B, Culinary Fundamentals: Baking and Pastry
Lec-35 Lab-170

PREREQ: Admission to the Culinary Arts and Hospitality Studies degree program; Completion of or concurrent enrollment in: CAHS 10A ADVISE: ENGL 88 or ESL 186 or placement in ESL 188 or readiness for college-level English; MATH 30 or equivalent

Pastry and baking production skills through extensive hands-on practice complemented by a combination of lectures and demonstrations. Working in a professional kitchen environment at City College, students prepare an impressive and varied assortment of breads, breakfast pastries, cookies, cakes, pies, tarts and fine-dining plated desserts, honing organizational skills, accuracy, and speed while adhering to sanitation and safety protocols.

CSU
Units: 5
Credit type: Credit/Degree Applicable

Formerly Culinary Fundamentals I

CAHS 10N, Culinary Fundamentals 1
Lec-70

PREREQ.: Admission to the Culinary Arts and Hospitality Studies degree program COREQ.: CAHS 10NL ADVISE: ENGL 88 or ESL 186 or placement in ESL 188 or readiness for college-level English; MATH 30 or equivalent

Fundamentals of commercial food preparation for the hospitality industry. Concepts for handling professional kitchen tools and equipment, food sanitation, safety, kitchen mathematics and terminology. Theory of the preparation of various hot and cold savory dishes and various baked goods. This course is the lecture component for CAHS 10NL.

CSU
Units: 4
Credit type: Credit/Degree Applicable

All sections will charge a material fee of $75.00

CAHS 10NL, Culinary Fundamentals 1 Laboratory
Lab-350

COREQ: CAHS 10N

Fundamentals of commercial food preparation for the hospitality industry. Skills for handling professional kitchen tools and equipment through practical application. Preparation of various hot and cold savory dishes and various baked goods. Practice of food sanitation, safety techniques, organizational skills, and kitchen mathematics and terminology. This course is the laboratory component for CAHS 10N.

CSU
Units: 6.5
Credit type: Credit/Degree Applicable

All sections will charge a material fee of $75.00

CAHS 20A, Culinary Fundamentals II A
Lec-23 Lab-104

PREREQ: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: CAHS 20B and CAHS 20C

Advanced principles of food preparation and service. Emphasis is on classical French cooking and its foundation for modern styles of cuisine. Students will practice classical and modern cooking techniques employing all standard cooking methods. Production is centered around butchery and utilizing related cuts for curing, smoking, sausage making and the art of garde manger - patés, terrines and hors d'oeuvres.

CSU
Units: 3
Credit type: Credit/Degree Applicable
CAHS 20B, Culinary Fundamentals II B
Lec-22 Lab-116

PREREQ: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: CAHS 20A and CAHS 20C

Advanced principles of food preparation for fine dining kitchens through a combination of extensive hands-on practice, lecture, and demonstrations. Focus on line-cooking in various stations with preparation of seasonal menus while taking into account sanitation, sustainability, and restaurant cooking techniques.

CSU
Units: 3
Credit type: Credit/Degree Applicable
CAHS 20C, Culinary Fundamentals II C
Lec-22 Lab-116

PREREQ: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: CAHS 20A; CAHS 20B

Advanced principles of food preparation and service. Emphasis is on classical French cooking and its foundation for modem styles of cuisine. Students will practice classical and modem cooking in a production lab environment (Industrial kitchen), employing all standard cooking techniques, producing a variety of entrees, starches, vegetables, sauces and a variety of foods from around the world.

CSU
Units: 3
Credit type: Credit/Degree Applicable
CAHS 21, Meat Analysis
Lec-35

ADVISE: ENGL 88 or ESL 186 or placement in ESL 188 or readiness for college-level English; Completion of or concurrent enrollment in: CAHS 20A and CAHS 20B and CAHS 20C

This class will focus on the fabrication of beef, pork, veal, lamb, poultry and fish; Proper cuts and their uses; Recognition of the quality of meat and cooking methods used for various cuts of meats. Knowledge necessary for proper purchasing of meats in order to maintain the proper percentage of profit in a restaurant operation.

CSU
Units: 2
Credit type: Credit/Degree Applicable
CAHS 30A, Restaurant Operations: Front of House, Fine Dining
Lec-43 Lab-131

PREREQ: CAHS 20A and CAHS 20B and CAHS 20C Completion of or concurrent enrollment in: CAHS 30B

Focus on front-of-house restaurant operations and dining service, management and equity issues, restaurant trends, and cost controls. A key component of the course is intensive hands-on training in our fine dining restaurant.

CSU
Units: 4.5
Credit type: Credit/Degree Applicable

Formerly Restaurant Operations

CAHS 30B, Restaurant Operations: Cafeteria & Quick Service
Lec-43 Lab-131

PREREQ: CAHS 20A and CAHS 20B and CAHS 20C; Completion of or concurrent enrollment in: CAHS 30A

Focus on food service operations such as management, cost control for cafeterias and quick service business models. A key component of the course is intensive hands-on training in the two college food service outlets: the cafeteria and quick service outlets.

CSU
Units: 4.5
Credit type: Credit/Degree Applicable

Formerly Restaurant Operations

CAHS 32, Hospitality Marketing
Lec-52.5

ADVISE: ESL 186 or ENGL 88 or placement in ESL 188 or readiness for college-level English

Fundamentals of marketing in the hospitality industry, including research, sales, advertising, public relations, social media and other concepts related to hospitality marketing.

CSU
Units: 3
Credit type: Credit/Degree Applicable
CAHS 33, Procurement and Costing
Lec-52.5 field trips

ADVISE: ENGL 88 or ESL 186 or placement in ESL 188 or readiness for college-level English

Examine current issues in procurement for the hospitality industry, such as sourcing sustainably, ensuring diversity, and understanding where food and other goods come from. Other topics include emerging purchasing technologies and external forces that affect the supply chain. Learn the skills needed to plan what, how much, when, from whom, and how much to pay for products and services in order to maintain a profitable business.

CSU
Units: 3
Credit type: Credit/Degree Applicable
CAHS 34, Fundamentals of Contemporary Hospitality Law
Lec-52.5

An overview of the legal system as it pertains to hotels, restaurants, bars, and private clubs with an emphasis on liability prevention particularly in the areas of employment, ADA and civil rights compliance, food service liability, responsible beverage service and the innkeeper/guest relationship.

CSU
Units: 3
Credit type: Credit/Degree Applicable
CAHS 40W, Work Experience

PREREQ.: Evidence of passing a CA Food Safety Manager Certification exam administered by an accredited food protection manager certification organization (e.g. Servsafe or National Registry of Food Safety Professionals) per SB 602 & CA Health & Safety Code; And approval of CAHS work experience instructor/coordinator

Off campus laboratory training in hotels, restaurants and other allied areas. This final course in the program is 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 prior classes. One unit of credit is earned for 60 hours of unpaid work, or 75 hours of paid work.

CSU
Units: 5
Credit type: Credit/Degree Applicable

Must be taken in the student's final semester in the program.

CAHS 42, Fundamentals of Hospitality Financial Reports
Lec-52.5

An introductory and practical overview of hotel and restaurant accounting with emphasis on understanding what the numbers mean and how to apply them in actively managing the operation of a hotel, restaurant, or other food business.

CSU
Units: 3
Credit type: Credit/Degree Applicable
CAHS 43, Principles of Hotel Administration
Lec-52.5 field trips

Comprehensive survey of operating system and components of a hotel-resort facility, including front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human resources management. Describes management administration, concepts, principles, hotel operations as a major industry. Introduction to how revenue management, social media marketing, reputation management, Smith Travel Report and profit and loss statements show the success or failure of a hotel.

CSU
Units: 3
Credit type: Credit/Degree Applicable
CAHS 53A, Cuisines of Mexico: Oaxaca
Lec-17.5 Lab-105 field trips P/NP Available

ADVISE: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) or culinary industry experience

An advanced culinary course that explores the authentic cuisine of Oaxaca, Mexico. History and use of indigenous ingredients, local cooking methods, techniques, and terminology related to Oaxacan cuisine through instructor-led demonstrations, hands-on cooking experience and market visits.

CSU
Units: 3
Credit type: Credit/Degree Applicable
CAHS 60A, Sous Vide Cooking
Lec-17.5

PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C

Lecture and demonstration of the history, trends, and applications of sous vide cooking.

CSU
Units: 1
Credit type: Credit/Degree Applicable
CAHS 60B, Classic & Modern Sauces
Lec-17.5

PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C

Lecture and demonstration of the history, trends, and techniques of classic and modern sauce-making.

CSU
Units: 1
Credit type: Credit/Degree Applicable
CAHS 60D, Advanced Pantry/Cold Kitchen Preparations
Lec-17.5

PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C

Advanced techniques used in the pantry/cold kitchen including: salads, cold soups, sandwiches, pickles, appetizers and hors d'oeuvres.

CSU
Units: 1
Credit type: Credit/Degree Applicable
CAHS 60E, Charcuterie, Forcemeats, and Pates
Lec-17.5

PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C

Basic techniques including smoking and curing, for creating charcuterie, sausages and pates.

CSU
Units: 1
Credit type: Credit/Degree Applicable
CAHS 60F, Principles of Food Carving
Lec-17.5

PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: (CAHS 20A or CAHS 20B or CAHS 20C)

Lecture and demonstration of the basic techniques for carving showpieces from fruit, tallow, and ice.

CSU
Units: 1
Credit type: Credit/Degree Applicable
CAHS 60G, Global Cuisines: France
Lec-18

PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C

An advanced culinary course including lecture on the history, techniques, ingredients,
and current trends of French cuisine, and demonstration of techniques for production.

CSU
Units: 1
Credit type: Credit/Degree Applicable
CAHS 60H, Global Cuisines: Italy
Lec-18

PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C

An advanced culinary course including lecture and demonstration of the history,
techniques, ingredients, and current trends of Italian cuisine.

CSU
Units: 1
Credit type: Credit/Degree Applicable
CAHS 60J, Global Cuisines: United States
Lec-18

PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) COREQ.: CAHS 20A or CAHS 20B or CAHS 20C

An advanced culinary course including lecture and demonstration of the history, techniques, ingredients, and current trends of United States cuisine.

CSU
Units: 1
Credit type: Credit/Degree Applicable
CAHS 60L, Advanced Pastry Doughs, Batters, and Creams
Lec-17.5

PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) or CSST 9661; Completion of or concurrent enrollment in: (CAHS 20A or CAHS 20B or CAHS 20C) or (CSST 9650 or CSST 9651)

A study of the history and techniques for the production of tart doughs, choux paste, puff pastry, cookie doughs, creams and curds and their use in finished desserts.

CSU
Units: 1
Credit type: Credit/Degree Applicable
CAHS 60M, Chocolate and Confections
Lec-17.5

PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) or CSST 9661; Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C or CSST 9650 or CSST 9651

Lecture and demonstration on the history of chocolate, chocolate tempering, and the production process for making ganaches, molded truffles and chocolate decor. Techniques for producing assorted confections and candies.

CSU
Units: 1
Credit type: Credit/Degree Applicable
CAHS 60N, Mousses: Cakes and Desserts
Lec-17.5

PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) or CSST 9661; Completion of or concurrent enrollment in: (CAHS 20A or CAHS 20B or CAHS 20C) or (CSST 9650 or CSST 9651)

Applied study of techniques for the production process for creating mousse-based desserts and "entremet" cakes. Emphasis on current trends, including use of seasonal and local produce.

CSU
Units: 1
Credit type: Credit/Degree Applicable
CAHS 60O, Wedding Cakes
Lec-17.5

PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) or CSST 9661; Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C or CSST 9650 or CSST 9651

Lecture and demonstration on wedding cake production including pricing, sizing, design considerations, techniques for assembly, and delivery. Preparation and use of sponge cakes, fillings, buttercreams, fondant, royal icing, decorations, and dummy cakes. Includes discussion on the history of wedding cakes.

CSU
Units: 1
Credit type: Credit/Degree Applicable
CAHS 60P, Plated Desserts: Presentations & Techniques
Lec-17.5

PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) or CSST 9661; Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C or CSST 9650 or CSST 9651

Applied study of dessert presentations for restaurants and buffets: menu planning, development, assembly techniques, plating, and buffet design. Emphasis on current trends, including use of seasonal and local produce.

CSU
Units: 1
Credit type: Credit/Degree Applicable
CAHS 60V, Cooking for Vegetarian and Other Special Diets
Lec-17.5

PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL); Completion of or concurrent enrollment in: CAHS 20A or CAHS 20B or CAHS 20C

This class covers various flavor profiles, cooking techniques, ingredients, and equipment used to create dishes for vegetarian, vegan, gluten-free, allergen-free, and other special diets.

CSU
Units: 1
Credit type: Credit/Degree Applicable
CAHS 100, Introduction to Hospitality
Lec-52.5

ADVISE: ENGL 88 or ESL 186 or placement in ESL 188 or readiness for college-level English

A comprehensive examination of the hospitality industry, including lodging, restaurants, recreation, meeting, conventions, special events 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.

CSU
Units: 3
Credit type: Credit/Degree Applicable
CAHS 205, Introduction to Wine
Lec-52.5

PREREQ.: Students must be 21 to enroll

An introduction to the history of wine, major wine regions and production of grapes along with basic techniques of sensory evaluation of wines, with emphasis on the major grape varieties and their varying Old and New World expressions.

CSU
Units: 3
Credit type: Credit/Degree Applicable
CAHS 208, Meetings, Conventions & Special Events
Lec-52.5

ADVISE: ENGL 88 or ESL 186 or (placement into ESL 188 or readiness for college-level English)

An introduction to the meetings, conventions and special events industry. Topics include types of meetings, conventions and events, the necessary steps needed to plan a successful meeting or event from site selection, budgeting, space usage, food and beverage, and security to wrap-up.

CSU
Units: 3
Credit type: Credit/Degree Applicable
CAHS 209, Food Business Entrepreneurship
Lec-52.5

ADVISE: ENGL 88 or ESL 186 or (placement in ESL 188 or readiness for college-level English)

Through lectures and industry guest speakers this class explores the fundamentals of what it
takes to start a food business such as a food truck, pop up, or brick and mortar restaurant. Topics covered include
components of a business plan, lease or purchase negotiations, design and build out of a space,
staffing, permits and licenses, how to plan for profitability and more.

CSU
Units: 3
Credit type: Credit/Degree Applicable

Methods: 1. lecture to present facts, principles and concepts of the above topics 2. guest lectures to provide specific practical information and insights 3. class discussion to review, discuss and clarify material covered 4. scheduled meetings with students to measure progress on term project

CAHS 222, Beverage Management
Lec-52.5 field trips

This course covers the basics of beverage management for hotels, restaurants, and bars. Topics covered will include alcoholic and non-alcoholic beverage production methods and proper service, creation of beverage lists, costing, bar design and equipment, hiring, management, and the fundamentals of mixology.

CSU
Units: 3
Credit type: Credit/Degree Applicable
CAHS 245, Introduction to Food Preparation for Home
Lec-35 Lab-52.5 P/NP Available

Introduction to hands-on food preparation techniques with an emphasis on practical skills. Course also includes nutritious meal planning, cost effective, seasonal food selection, purchasing, storage, preservation concepts, safety, sanitation, elementary nutrition and standards for sensory evaluation.

CSU
Units: 3
Credit type: Credit/Degree Applicable

REQUESTED CREDIT CLASSIFICATION A. Credit/Degree applicable ('meets all standards of Title V. Section 55002(a))

CAHS 246, Special Occasion Cooking
Lec-35 Lab-52.5 P/NP Available

Special occasion menu planning and preparation including food selection, food preparation, sanitation and safety, and use of specialized cooking equipment. Students prepare and serve complete menus for special occasions, family celebrations, and holidays. Students learn wine and food pairings and food presentation. Special occasion table setting and service also included.

CSU
Units: 3
Credit type: Credit/Degree Applicable

Requested Credit Classification Degree Applicable (meets all students of Title V, Section 55002 (a))

CAHS 247, Food and Culture
Lec-17.5 Lab-52.5 P/NP Available

Hands-on food preparation focusing on the cuisine of multiple cultures. Topics covered: food in relation to historical, geographical, and social customs; principles of international food preparation and evaluation of specialized equipment

UC/CSU
Units: 2
Credit type: Credit/Degree Applicable
CSST 9650, Introduction to Baking and Pastry

ADVISE: ESLN 3600 or TRST 2322 or placement in ESLN 3700 or TRST 3331; and TRST 2421 or TRST 3421

Development of the skills necessary for an entry-level position in the baking and pastry industry. Topics include safety and sanitation, bakeshop terminology, proper use of equipment, weights and measures, ingredients and their functions, baker's math, baking methods and the development of basic baking skills. Students learn through a combination of lecture, demonstrations, and extensive hands-on practice.

Units: 0
Credit type: Noncredit

All sections will charge a material fee of $75.00

CSST 9651, Advanced Baking and Pastry

PREREQ.: CSST 9650 ADVISE: ESLN 3600 or placement in ESLN 3700 or TRST 3331; TRST 2421 or TRST 3421

Development and improvement upon the basic skills and common techniques used in the baking and pastry industry. Topics include merinques, petit fours and miniatures, mousses and creams, frozen desserts, chocolate and confections, fancy and display cakes, yeast-raised products using preferments, baker's math, ingredient functionality, troubleshooting.

Units: 0
Credit type: Noncredit

All sections will charge a material fee of $75.00