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CULINARY ARTS CLASSES

 Lake Tahoe Community College Winter Quarter Course Offerings

During the Winter Quarter (Starting January 2) Lake Tahoe Community College will offer seven classes for culinary arts students and food service professionals.  Registration is occurring right now at the college.  Any questions?  Call, Steve Fernald, 530-541-4660, extension 334.

CUL 103: Food Sanitation and Safety-3 units
Thursdays, from 12:10-3:00 PM
This course studies in detail the relevance of sanitation and safety to the modern food service operation.  It fulfills the requirements for both A.C.F. Certification and Apprenticeship. Students who successfully pass the certification exam will receive the ServSafe Certificate of Completion from the National Restaurant Association, the most widely recognized certification in sanitation.

CUL 104: Principles and Practices of Baking and Pastry Arts-4 units
Tuesdays, Lecture 1-2:50. Lab, Thursdays from 3:15-9:05 PM
The purpose of this course is to introduce the students to the principles and practices of baking and pastry arts.

CUL 155 Applied Math for Culinary Arts – 2 units
Mondays, 1-3:25 PM
The purpose of this course is to provide the culinary arts students to the basic principles of mathematics as they may be applied to the food service industry.

CUL 201 Food and Beverage Purchasing and Operations – 4 units
Tuesdays and Thursdays, 10-11:50 AM
This course is an exploration of the system within a food and beverage operation which relates to the purchase, receipt, and maintenance of the products used in that operation.

CUL 204 Garde Manger and Buffet Catering (at Harrah’s) – 4 units
Wednesdays, Lecture 2-3:15. Lab, 3:30-9:20 PM
The purpose of this course is to give the students advanced skills in the area of cold food preparation and display.

CUL 210 Culinary Supervision and Human Relations – 4 units
Mondays and Wednesdays, 8:45-10:35 AM
The purpose of this course is for students to have a better understanding of relating to others in the workplace, especially within the context of becoming a supervisor or manager.

CULINARY ARTS—LISTING OF ALL COURSES OFFERED TO DATE


CUL 101 Introduction to the Culinary Arts Profession
CUL 102 Principles and Practices of the Basic Food Preparation
CUL 103 Food Sanitation and Safety
CUL 104 Principles and Practices of Baking and Pastry Arts
CUL 106 Principles and Practices of Intermediate Food Preparation
CUL 110 Introduction to the Business of Culinary Arts
CUL 114 Principles and Practices of Intermediate Baking and Pastry Arts
CUL 123 Dining Room Service and Wines and Beverages
CUL 125 Wines of the World
CUL 127 Wines of the Americas
CUL128 Wines of California
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CUL131A Special Topic: Tastings: The Art of Baking Bread
CUL131B Special Topic: The Art and Science of Winemaking and Grape Growing
CUL131C Special Topic: The Art and Science of Winemaking and Grape Growing
CUL131D Special Topic: The Principles and Practices of Advanced Baking and Pastry Arts
CUL131E Special Topic: Cooking with Wine
CUL131F Special Topic: Culinary Arts for ILP Students
CUL131G Special Topic: Catering
CUL131H Special Topic: The Wines of California
CUL131J Special Topic: Global Wines
CUL131K Special Topic: Cooking For The Backcountry
CUL131L Special Topics: Introduction to Culinary Arts
CUL131M Special Topics: Food Preparation and Theory
CUL131N Special Topics: A History of Food and Cooking
CUL131P Special Topics: Planning and Preparing a Vegan Buffet
CUL131Q Special Topics: Wine of the Americas
>
CUL132 Occupational Work Experience
CUL133 Occupational Work Experience-Internship
CUL134 Culinary Arts Internship Seminar
CUL155 Applied Math for Culinary Arts
CUL161 Food Sanitation: ServSafe Essentials
CUL162 Tastings: Soups For All Seasons
CUL163 Tastings: The Art of Baking Bread
CUL164 Tastings: Vegetarian Cuisine
CUL165 Tastings: A Passion For Chocolate
CUL166 Tastings: Summer Foods: Salads, Cold Soups, Grilling, and Fruit Desserts
CUL167 Tastings: Introduction to Ice Sculpture
CUL168 Cake Decorating
CUL169 Exploring the World of Pizza
CUL171 The Art and Science of Sauces and Sauce making
>
CUL191A Special Topic: Tastings: Cooking Magic
CUL191AA Special Topics: Tastings: Wine and Cheese
CUL191AB Special Topics: Tastings: The Wine and Food of Italy
CUL191AC Special Topics: Tastings: French Regional Cuisine
CUL191AD Special Topics: Tastings: The Wine and Food of Germany
CUL191B Special Topic: Ice Sculpture
CUL191BB Special Topics: Tastings: Cooking of the Fall: Soups, Stews, and Chiles
CUL191C Special Topic: Middle Eastern Cuisine
CUL191CC Special Topics: San Francisco: Food Mecca
CUL191D Special Topic: Tastings: Soup for all Seasons
CUL191DD Special Topics: Making a Gingerbread House
CUL191E Special Topic: Tastings: The Art of Vegetarian Cuisine
CUL191EE Special Topics: Tastings: Exploring Napa Valley and the Napa Valley Mustard Festival at Copia
CUL191F Special Topic: Holiday Pastries, Candies, and Edible Decorations
CUL191FF Special Topics: Tastings: Ice Creams, Sorbets, and Ices
CUL191G Special Topic: Tastings: Introduction to Ice Sculpture
CUL191GG Special Topics: Tastings: Green San Francisco: Vegetarian, Vegan, and Beyond
CUL191H Special Topic: Tastings: A Passion For Chocolate
CUL191HH Special Topics: Tastings: Simply Appetizers
CUL191J Special Topic: Food Sanitation: ServSafe Essentials
CUL191JJ Special Topics: Tastings: The Cuisines of India
CUL191K Special Topic:Tastings: Summer Foods: Salads, Cold Soups, Grilling, and Fruit Desserts
CUL191KK Special Topics: Exploring a Vegan Diet and Lifestyle
CUL191M Special Topic: Tastings: The Art of the Plated Dessert
CUL191MM Special Topics: Tastings: Japanese Cuisine
CUL191N Special Topic: Tastings: Home Comfort Desserts
CUL191NN Special Topics: Tastings: The Fine Art of Sushi Making
CUL191P Special Topic: Tastings: High Altitude and Experimental Baking
CUL191PP Special Topics: Tastings: Mexican Regional Cooking
CUL191Q Special Topic: Tastings: Fantastic Breakfast Breads and Pastries
CUL191QQ Special Topics: Learning to Cook
CUL191R Special Topics: Tastings: Introduction to the Art of Cake Decorating
CUL191RR Special Topics: Tastings: Artisan California: Wine and Cheese of Sonoma and Marin
CUL191S Special Topics: Tastings: The Wine and Food of France
CUL191T Special Topics: Tastings: The Art and Science of Sauces and Saucemaking
CUL191U Special Topics: Tastings: Exploring The World of Pizza
CUL191V Special Topics: Tastings: The Art of Cake Decorating II
CUL191W Special Topics: Introduction to Culinary Arts
CUL191X Special Topics: Tastings: ServSafe Food Safety Recertification
CUL191Y Special Topics: Tastings: Baking Cakes and Tortes
CUL191Z Special Topics: Tastings: Vegan Food and Cooking
>
CUL201 Food & Beverage Purchasing and Operations
CUL202 Global Cuisine
CUL204 Garde Manger and Buffet Catering
CUL205 Nutrition & Menu Planning
CUL208 The Principles and Practices of Advanced Baking and Pastry Arts
CUL210 Culinary Supervision & Human Relations
CUL226 Food and Wine