Specialty Desserts and Breads

BAK 101: Baking Theory I: Introductory Principles

An introduction to mixing and baking methods, and to the scientific principles used in this field. This course covers mise en place; ingredient characteristics and functions; tool and equipment identification, usage, and safety; and trade terminology. Includes discussions on mixing, cooking, and baking methods for: cakes, cookies, quick breads, pastries, pies, tarts, creams, icings, syrups, and sauces. Also includes information on baking history and trade opportunities.

4 Units

BAK 111: Baking Lab I

Covers the fundamentals of professional baking and standard production techniques in a fully functioning bakeshop. Includes mixing, baking, and finishing of cakes, cookies, quick breads, pastries, pies, tarts, creams, icings, syrups, and sauces. Heavy emphasis on: sanitation and safety; professionalism and work ethic; teamwork and personal responsibility; and building organizational skills. Includes training in retail operations, customer service, and product marketing and display.

9 Units

CUL 106: Introduction to Culinary Arts: Theory

Students will learn procedures of table service, waiter/waitress responsibilities, restaurant first-aid, and food cost analysis. Students must be registered concurrently with HOS 116 and 194.

1.5 Units

CUL 151: Sustainable Food Systems Practices I

Introductory course exploring the current ecological, economical and political issues relating to the food system. Raises awareness of issues of the food system from producer to consumer, exploring agriculture, fisheries, dairy, meat and poultry production, water and waste. Includes social justice, trade, and health issues, preservation of cultural food traditions and foodstuffs, and activism within the food system. Prereq: Admission into Culinary Arts Program.

1.5 Units

HOS 110: Principles of Sanitation

Fundamentals of food service sanitation and its importance to the industry. Includes microorganisms in food spoilage and food-borne illness, ways of limiting microbial contamination and growth, creating a clean and sanitary environment, accident prevention and first aid, Material Safety Data Sheets, sanitation in crisis situations, principles of designing safe and sanitary kitchens and government regulations.

3 Units

CUL 101: Food Theory I

Introduction to the basic fundamentals of professional cooking. Covers history of the foodservice industry, professional attributes, kitchen safety, tools & equipment identification, knife safety and cutting techniques, basic kitchen ratios, and mise en place. Includes basic seasoning & flavoring and scientific principles of moist and dry heat cooking, egg cooking, the making of stocks, plus introduction to and identification of vegetables, fruits, starches, meats, poultry, fish and shellfish.

6 Units

BAK 102: Baking Theory II: Breads and Viennoiserie

Presents baking theory and ingredients. Includes scientific principles that determine why specific baking techniques work. Emphasizes the formation and exercise of judgment in baking practice, relationships between procedures and products, and evaluation of product quality. Includes discussion of artisan bread production, whole grain baking, European and non-European breads, laminated doughs, and artistic design doughs.

3 Units

BAK 112: Baking Lab II: Breads and Viennoiserie

Artisan bread and viennoiserie production with a focus on professional production. This course covers yeasted and levain breads, rye and whole-grain baking, and laminated and non-laminated enriched doughs. There is heavy emphasis on: sanitation and safety; professionalism and work ethic; teamwork ,personal responsibility; and organizational skills. Includes training in retail operations, customer service, and product marketing and display.

9 Units

BAK 117: Introduction to Lacto Fermentation

This course takes you behind the scenes of the everyday fermented food products we take for granted. Learn the scientific principles of cheesemaking and fermentation-based pickling, as well as fermented ingredients and beverages. Understand the differences between yeast and bacterial fermentation; learn cheese production, including sanitation and safety; become familiar with the processes for making European-style butter, kombucha, vinegar, and other fermented products.

1.5 Units

CUL 116: Introduction to Culinary Arts: Practicum

Covers fundamentals of culinary arts. Rotate into a different kitchen each day and prepare a variety of dishes in each area. Includes various types of moist and dry heat cooking methods and preparation methods for breakfast items, poultry or rabbit, fish, soups, stocks, sauces, vegetables and side dishes, salads and dressings.

1 Units

HOS 123: Costing, Purchasing and Inventory

Explores connection between profit and food cost; discusses product waste and defines costing terms and purchasing units; introduces principles of inventory procedures; encompasses formal and informal purchasing methods, flow of goods, food buying, legal and ethical purchasing considerations, market analysis, stock rotation, bid specifications, yield and cost comparisons, quality tests and inventory.

2 Units

HOS 127: Career Planning and Human Resources Management

Exploratory course designed specifically for those in the Culinary field: Includes resume writing, interviewing for jobs and maintaining social media presence while fielding a Culinary career; maintaining wellness and mental health in a stressful environment; understanding human resources management concepts and introduction to hospitality law.

2 Units

CUL 112: Professional Cooking Practicum II

Lab: Students begin applying heat to food in an industrial food setting, rotating through a variety of stations to produce food products for lunch service. Recipes and cooking techniques discussed in the classroom will be applied. Practical focus on organization, mise en place, item marketing, meat and seafood fabrication, equipment operation, sanitation & safety, and preparation of meals from international cuisine.

8.5 Units

BAK 103: Science and Practice of Baking with Chocolate

Presents advanced theory and ingredients in the chocolate making process, fair trade practices, cacao bean growing and chocolate making. Learn the scientific principles of sugar process, sugar alcohol, sugar cooking stages, fat functions and characteristics.

4 Units

BAK 113: Pastry I: Intermediate Techniques

Builds upon and refines competencies and techniques developed in BAK 111 and BAK 112, and introduces new concepts and methods, including traditional and plated desserts, frozen desserts, garnishing and decorative techniques, advanced mousse cakes, and petit gateaux. Students will gain production experience as they work in teams to provide desserts for banquets, buffets, fine dining, café dining, and a retail display cases. Advanced customer service is covered.

9 Units

CUL 152: Sustainable Food Systems Practices II

Expansion of concepts introduced in CUL 151. Course explores food system issues related to ocean health, ocean acidification, climate change, plastics pollution, and its affects on fisheries, human health and cultural food traditions. Understanding of food sovereignty, concepts and tools to manage food waste in kitchens and local sourcing.

1 Units

BAK 108: Baking Theory III: Grains and Sugars

Explore the unique properties associated with a wide variety of fresh-milled and whole grains as applied to baking as well as alternative sugars in pastry work. Learn scientific principles applied to yeast products, fermented foods, flour and grains.

3 Units

BAK 118: Bakery Lab II - Advanced Techniques & Leadership

Builds upon skills and knowledge obtained throughout previous quarters in preparation for a capstone practicum. Students will review and practice topics from prior coursework along with introductions to new concepts in advanced-level pastry work, storeroom management, and higher-level organizational skills. They will help manage retail operations and assist with the training of freshman students in the program.

8 Units

BAK 127: Chef of the Day Capstone

Students will demonstrate the combined knowledge and skills obtained from all their previous practical and theoretical SDB training. Over the course of six days, students will prepare a variety of bread, pastry, and dessert items, then present them to a panel of evaluators for critique. Along with the baked items, students will provide written information about their projects that includes recipes, production schedules, food cost, and waste reports.

1 Units

BAK 130: Confections Lab I: Chocolate and Décor

This course utilizes theoretical knowledge gained from BAK 103 for practical applications in the kitchen. Students will learn different chocolate tempering and decorative techniques; work with sugar and nut pastes for decorative purposes; cook basic crystalline and non-crystalline candies; and learn to make ganaches for molding and enrobing. This class will also touch on non-nutritive sugar substitutes for decorative work.

2.5 Units

HOS 201: Functions of Management

Covers management and communication theories and practices within the culinary arts and baking industries. Includes intro to the hospitality industry and overview of the Americans with Disabilities Act, sexual harassment, as well as other legal and human resource topics. Presents communications skills, functions of management, beverage management, financial statement analysis and résumé writing.

3 Units

HOS 138: Barista Theory I: Operations and Management

In this theory companion to the HOS 139 practicum, students will identify the tools and equipment used to make espresso and coffee drinks: covers classic espresso drinks and how they are prepared, and customer service essentials and espresso program fundamentals. Students also learn an abbreviated history of espresso - the foundation of a fifteen-billion-dollar industry.

1 Units

HOS 139: Barista Lab I: Practical Applications

Covers practical knowledge of contemporary barista service in a real-world setting. Students will apply methods and skills used to make and serve classic espresso-based beverages in a working coffee business, practice industry standards related to maintenance and upkeep of espresso-related equipment, demonstrate familiarity with proper food safety and sanitation procedures, and assess and requisition product inventory to maintain adequate supplies for the venue.

1 Units

HOS 113: Spreadsheets and Menu Planning

This class introduces key concepts for using business spreadsheet applications such as MS Excel and teaches various menu layouts and designs using MS Word. Students will use proper language in the creation of menus with these software applications. They will review the basics of cell formatting, functions, and data manipulation in a spreadsheet, and perform weight to volume conversions while learning how to cost out recipes. A foundation for the COD notebook will be created during this course.

2 Units

HOS 112: Spreadsheets for Hospitality

Introduces key tools and concepts in using business spreadsheet applications such as Microsoft Excel. Topics include elements of spreadsheet such as cells, rows, columns, and sheets, applying formatting, working with functions, tables, and charts. Focuses will be on Hospitality industry related tools and solutions.

0.5 Units

BIOL 103: Nutrition for Food Service Professionals

Covers identification of known nutrients for human health, demonstration of quality dietary guidelines, and utilization of dietary guidelines in meal planning, including modification of existing recipes to meet nutritional recommendations; Additional topics include understanding of special needs diets and modifications.

2 Units

NUTR& 101: Nutrition

Introduction to human nutrition with an emphasis on the relationship of nutrition to growth, development, health, and physical and mental functioning across the lifespan. Sources, functions, interrelationships, and human requirements of proteins, carbohydrates, fat, minerals, vitamins and water will be examined. Topics also include analysis of personal dietary habits, public health issues such as obesity and access to food and food security, and the role of nutrition in chronic disease.

5 Units

Electives

15 Units