Lake Tahoe Community College Culinary Arts Curriculum

LTCC CATALOG 2007-2008 123 CULINARY ARTS—COURSE DESCRIPTIONS

CUL 101 INTRODUCTION TO THE CULINARY ARTS PROFESSION
Lecture 3, Lab 0, Units 3
The purpose of this course is to survey the food service industry to broaden the students’ perspective on what career options exist and to provide them with a solid understanding about the nature of this profession. Nearly half of this course will be made up of field trips and guest speakers. Students will be encouraged to formulate a career plan which will be developed progressively throughout their education or career. They will be introduced to the idea of interviewing and maintaining a personal portfolio/resume. Students will learn the expectations of the industry, and ways they can meet those expectations.
Transfers to CSU

CUL 102 PRINCIPLES AND PRACTICES OF BASIC FOOD PREPARATION
Lecture 1.5, Lab 3.5, Units 2.75
This course will provide students with a comprehensive understanding of food and the processes of preparing food for human consumption. Included will be a survey of food itself: origins and history, categorization, selection, purchasing, and preservation. There is a special emphasis on the processing and fabricating of food and the specific processes of cooking. In the lab the student will apply the principles of cooking and food preparation that they learn in the lecture. The focus will be on the development of the rudimentary skills in food preparation and cooking that form the base for all further culinary classes and for ultimate success in the industry.
Transfers to CSUCULINARY ARTS
CULINARY ARTS 124 LTCC CATALOG 2007-2008

CUL 103 FOOD SANITATION AND SAFETY
Lecture 2, Lab 0, Units 2
This course covers the principles of storing, preparing, and serving food to insure that food is fit for human consumption. Students will study the importance of sanitary habits by food service personnel, causes of food borne illness and spoilage, public health practices, and managerial procedures to insure sanitary food for the public. Upon completion of the course, students will receive a Serv/Safe Certificate issued by the Educational Foundation of the National Restaurant Association. This certificate is recognized by the food service industry and the American Culinary Federation. This course satisfies a specific course requirement for the ACF American Culinary Federation's Cook Apprenticeship, and ACF Cook and Chef Certification.
Transfers to CSU

CUL 104 PRINCIPLES AND PRACTICES OF BAKING AND PASTRY ARTS
Lecture 2, Lab 6, Units 4
This course will introduce students to the principles and practices of baking and pastry arts. Understanding baking requires a more scientific approach than cooking; therefore, there will be greater emphasis on food chemistry and science and scientific experimentation. Students will learn the broad range of basic baked goods including breads, rolls, pies, cakes, and cookies as well as be introduced to the concept of pastry arts by making puddings, fillings, dessert sauces, icings, mousses, bavarians, and other pastry preparations. In the lab, students will apply the theory that they learn in the lecture to produce baked and pastry goods.
Transfers to CSU

CUL 106 PRINCIPLES AND PRACTICES OF INTERMEDIATE FOOD PREPARATION
Lecture 2, Lab 6, Units 4
This course will advance the principles and practices of food preparation introduced in CUL 102. More advanced processes of cooking and food preparation will be covered such as: butchery, stock and soup production, entree items, meat, poultry and seafood cookery, appetizers and hors d'oeuvres, and cold food preparations. Students will be encouraged to integrate these principles in the development of complete meals. Greater attention will be paid to the presentation of food, as well as to the nutritional and flavor considerations.
Transfers to CSU
ADVISORY: CUL 102 or equivalent.

CUL 110 INTRODUCTION TO THE BUSINESS OF CULINARY ARTS
Lecture 4, Lab 0, Units 4
The purpose of this course is to provide the students with a sense of the largesse of the food service operations within which they may be employed. The goal is for them to understand how the business of the kitchen integrates with the business as a whole. This course will introduce the students to basic concepts of business operation such as accounting, developing a business plan, nutrition, sanitation, human relations, food costing, menu development, and purchasing which would be expanded upon should the students go forward with their education.
Transfers to CSU

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CUL 114 PRINCIPLES AND PRACTICES OF INTERMEDIATE BAKING AND PASTRY ARTS
Lecture 2, Lab 6, Units 4
This course will provide the student with an intermediate knowledge of the principles and practices of baking and pastry arts. The information provided in this course will build upon a basic knowledge of baking and pastry. Students will learn about the range of more advanced and intricate baked goods including artisan and international breads and bread products, and more elaborate pastries and pastry products. There will be a continuation of learning about the basic baking and pastry items such as pies, cakes, and cookies as well as puddings, fillings, dessert sauces, icings, mousses, bavarians, and other pastry bases. In the lab, students will apply the theory that they learn in the lecture to produce more advanced baked and pastry goods. They will also gain skill in the evaluation of these products. This course has an orientation towards the production of baked and pastry goods in a food service operation.
Transfers to CSU

CUL 123 DINING ROOM SERVICE AND WINES AND BEVERAGES
Lecture 2, Lab 3, Units 3
The purpose of this course is to provide the culinary students with a perspective of “front of the house” operations and a comprehensive understanding of beverages which are important to the food service operation. They will learn the rudiments of the serving of food in the commercial dining room which includes the various styles of service, table settings, order taking, and other skills directly related to providing quality service. The students will survey the basic styles of wine, major wine regions, wine and food pairing, winemaking, beers and beer making, other alcoholic beverages including brandies, fortified wines, liqueurs and liquors, the laws relating to the serving of alcohol, and any other beverages which are utilized in the food service industry.
Transfers to CSU

CUL 125 WINES OF THE WORLD
Lecture 3, Lab 0, Units 3
This course covers enology, the science of winemaking, and viticulture, which is the study of grape growing. The course will focus on the wines of France, Italy, Germany, Spain, Portugal, Greece, Australia, and New Zealand, from grape growing to wine appreciation. Pregnant women or persons with allergies to sulfites are advised not to take this course. Wine will be tasted. Students must be 21 years of age to enroll in this course.
Transfers to CSU
PREREQUISITE: Student must be 21 years or older.

CUL 127 WINES OF THE AMERICAS
Lecture 4, Lab 0, Units 4
This course will include the history of wine production in the Americas from early times to present day. Areas of concentration will include the East Coast, the Midwest, southeast and southwest, the Pacific Northwest, California, Canada, Mexico, and South America. Other topics of lecture and discussion will include the relationship of wine and food, storing and serving wine, purchasing wine and ordering wine in restaurants. Pregnant women or persons with allergies to sulfites are advised not to take this course. Wine will be tasted. Students must be 21 years of age to enroll in this course.
Transfers to CSU
PREREQUISITE: Student must be 21 years or older.

CUL 128 THE WINES OF CALIFORNIA
Lecture 3, Lab 0, Units 3
This course will be an in depth study of the wines of California. Students will explore the California wine industry with special emphasis on the different regions and specific quality wineries within those regions. As well, students will study the grape growing process and the differences in the areas for the growing of grapes in California. Students will sample many different varietals from all of the major wine regions of California. There will be extensive comparative tasting of the various wines. Pregnant women or persons with allergies to sulfites are advised not to take this course. Students must be 21 years of age to enroll in this course.
Transfers to CSU
PREREQUISITE: Student must be 21 years or older.

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CUL 131 SPECIAL TOPICS
Units 1-4
This course is designed to meet the needs of students for studies in areas of special interest. Topics and credit will vary from quarter to quarter and will be included under this cover title published in the schedule for the quarter in which the course will be offered.
Transfers to CSU

CUL 132 OCCUPATIONAL WORK EXPERIENCE
Lecture 0, Lab 0, Units 1-6
Occupational Work Experience is for students who are employed in jobs related to their educational or occupational goals. This program extends knowledge gained in the classroom to the workplace, helps students identify new and challenging objectives at work, and encourages professional growth and advancement.
Transfers to CSU
COREQUISITE: Students must be available to work or volunteer 4 to 40 hours per week for an approved business and must have an application on file each quarter enrolled.
REPEATABILITY: May be repeated up to a total of twenty-four (24) units, six units maximum per quarter.

CUL 133 OCCUPATIONAL WORK EXPERIENCE - INTERNSHIP
Lecture 0, Lab 0, Units 1-6
Occupational Work Experience Internship is supervised placement at a worksite related to the student’s educational or occupational goals. The program will assist students in acquiring desirable work experience, attitudes, and awareness of career opportunities in their chosen field of study.
Transfers to CSU
COREQUISITE: CUL 134. Students must be available to work or volunteer 4 to 40 hours per week for an approved business and must have an application on file each quarter enrolled.
REPEATABILITY: May be repeated up to a total of twenty-four (24) units, six units maximum per quarter.

CUL 134 CULINARY ARTS INTERNSHIP SEMINAR
Lecture .5, Lab 0, Units .5
The purpose of this course is to allow students the appropriate time and space to be able to reflect upon their internship. It is meant to be taken in tandem with their culinary internship, CUL 133. Any problems which may arise can be handled in an efficient manner. This course would also serve as the end companion to the course Introduction to the Culinary Arts profession (CUL 101) because the students will progress and finalize the career plan initiated in CUL 101.
Transfers to CSU
COREQUISITE: CUL 133

CUL 155 APPLIED MATH FOR CULINARY ARTS
Lecture 2, Lab 0, Units 2
The purpose of this course is to provide the culinary arts students with the basic principles of mathematics as they may be applied to the food service industry. Of particular importance are the basic arithmetic functions, weights and measures, percentages, fractions, the use of conversion factors, and simple problem solving. Problems and examples will be taken from the food service industry. The primary goal of this course is to help the students obtain a depth of understanding of these concepts and functions that will allow them to freely apply these operations with accuracy.

CUL 161 FOOD SANITATION: SERVSAFE ESSENTIALS
Lecture .75, Lab 0, Units .75
This course is designed to provide a basic understanding of the requirements of the food service profession with regard to food safety and sanitation. This course satisfies the requirements of the State of California and the El Dorado County Department of Public Health for education and certification in sanitation and safe food handling. It serves as a refresher for renewal of certification. The successful student can receive certification from the National Restaurant Association Educational Foundation.
REPEATABILITY: May be repeated 2 times.

CUL 162 TASTINGS: SOUPS FOR ALL SEASONS
Lecture .25, Lab .75, Units .5
This course is devoted to one particular area of culinary arts: soup and soup making. Students will learn about various types of soups and the ingredients that are used in soup making. The instructor will introduce the week's soups through a brief lecture which will orient the student to the recipes, the cooking methods, and the concepts behind soup making.

CUL 163 TASTINGS: THE ART OF BAKING BREAD
Lecture .5, Lab 2.5, Units 1.25
Learn how to prepare and bake classic breads, rolls, and artisan breads. This course will cover the basics of ingredients and how they interact to make a delicious loaf of bread, special equipment and tools used in the baking of bread and rolls, the different types of breads, and the steps in producing quality breads and rolls. The student will also learn to differentiate between the various types and styles of bread and understand the characteristics that should exist in a good loaf of bread.

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CUL 164 TASTINGS: VEGETARIAN CUISINE
Lecture .5, Lab 1.5, Units 1
This course is an introduction to vegetarian cuisine. Students will learn basic cooking and food preparation techniques, elements of nutrition as they relate to vegetarian cuisine, basic food science, how to make a variety of vegetarian dishes, and the philosophy and history of vegetarian cuisine.

CUL 165 TASTINGS: A PASSION FOR CHOCOLATE
Lecture .25, Lab .75, Units .5
This course is an overall exploration of the essential culinary ingredient, chocolate. Chocolate has a history, including the present, that is filled with mystery and passion. This course will be an intensive study of the properties, tastes, uses, and mysteries of chocolate. Students will be introduced to the subject while gaining a comprehensive understanding of chocolate and its uses as a culinary ingredient.
CULINARY ARTS 126 LTCC CATALOG 2007-2008

CUL 166 TASTINGS: SUMMER FOODS: SALADS, COLD SOUPS, GRILLING, AND FRUIT DESSERTS
Lecture .25, Lab .75, Units .5
This course explores the category of foods that are appropriate to produce and serve during summer. The course will focus on four categories: chilled soups, grilled foods, salads and dressings, and fruit desserts. Emphasis will be placed on proper food preparation techniques and the quality characteristics of summer produce and other foods. Every class session will include the production of foods from each of the four categories to create a complete luncheon-type meal.

CUL 167 TASTINGS: INTRODUCTION TO ICE SCULPTURE
Lecture .25, Lab .5, Units .5
This is an introduction to the principles and methods of beginning ice sculpture. Students will learn proper technique and the methodology for planning and executing an ice sculpture. Students will have the opportunity to get a feel for the ice with hands-on instruction.
ADVISORIES: Must be able to lift 25 lbs.

CUL 168 CAKE DECORATING
Lecture .25, Lab .75, Units .5
In this course students will learn the fundamentals of finishing and decorating cakes. This includes coverage of the variety of media used to do basic cake and pastry decorations including: cake coatings, frostings, glazes, borders, flowers, gels and icings for writing creatively on special occasion cakes, and the thematic approach to cakes.

CUL 169 EXPLORING THE WORLD OF PIZZA
Lecture .25, Lab .75, Units .5
In this course, students will experiment with different crusts and the doughs used for crust, sauces, toppings, and styles of pizza and pizza-related products. Students will learn the history, source of origin, place in American society, and utilization of pizza. Students will produce, test, and evaluate the pizzas as a part of the course.

CUL 171 THE ART AND SCIENCE OF SAUCES AND SAUCEMAKING
Lecture .25, Lab .75, Units .5
This course will cover the basics of the different types of sauces and how they are made. The course will include classic French-style sauces, dessert sauces, cold sauces and dressings, and sauces for vegan and vegetarian cooking. Students will learn this through lecture and practice in the kitchen laboratory.

CUL 191 SPECIAL TOPICS
Units 1-4
This course is designed to meet the needs of students for studies in occupational, technical or college preparatory areas of special interest. Topics and credits will vary from quarter to quarter and will be included under this cover title published in the schedule of classes for the quarter in which the course will be offered.

CUL 201 FOOD AND BEVERAGE PURCHASING AND OPERATIONS
Lecture 4, Lab 0, Units 4
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. Specifically, this includes product identification and quality standards, ordering specifications, relationships with salespeople and purveyors, maintaining inventory, computer systems for purchasing and maintaining inventory, and receiving and storage standards. Some of these products include meats, fish, vegetables, beverages, grains, canned and frozen foods, and non-food items. The exploration will be framed within the context of the value of this system to the overall food and beverage operation. The costs involved in these processes will be an important part of this course. Students will also learn the details of the expense of business as it relates to food, beverage, and labor cost and control.
Transfers to CSU

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CUL 202 GLOBAL CUISINE
Lecture 2, Lab 6, Units 4
This course will survey international, ethnic, and specialized cuisines in order to provide students with a global perspective. Students will study the countries and their cultures and perform an in-depth analysis of one country and its culture. Emphasis will be placed on the problem solving required in researching, preparing, and serving foods from around the world. In the lab, students will apply what they learn in lecture by preparing foods and classic dishes from each of these cultures.
Transfers to CSU
ADVISORY: CUL 102 or equivalent.

CUL 204 GARDE MANGER AND BUFFET CATERING
Lecture 1, Lab 6, Units 3
The purpose of this course is to give the students advanced skills in the area of cold food preparation and display. The course will build upon the cold food preparation skills acquired in CUL 102 and 106. Additionally, students will be familiarized with the preparation and production of buffets and learn their importance to the food service industry. The appearance and presentation of food will be an emphasis in this course as well as the development of flavor in cold foods.
Transfers to CSU

CUL 205 NUTRITION AND MENU PLANNING
Lecture 4, Lab 0, Units 4
The purpose of this course is to provide students with a fundamental understanding of the relevance of studying nutrition in order to have a successful career in the food service industry. The students will learn the fundamentals of the science of nutrition while being presented with the perspective of food as a nourishing element. The process of menu development and menu planning will also be introduced in this course.
Transfers to CSU

CUL 206 PRINCIPLES AND PRACTICES OF ADVANCED FOOD PREPARATION
Lecture 1.5, Lab 7.5, Units 4
This course will provide the students with advanced cooking techniques and principles. Students will delve more deeply into the classical repertoire of stocks, soups, sauces, a la carte cookery, international and ethnic cuisines, and other more advanced culinary preparations. Students will be encouraged to use creativity at this stage, developing some of their own dishes and recipes. The expectations for this course will culminate in the production of high quality meals.
Transfers to CSU

LTCC CATALOG 2007-2008 127 CULINARY ARTS - DANCE

CUL 208 THE PRINCIPLES AND PRACTICES OF ADVANCED BAKING AND PASTRY ARTS
Lecture 2, Lab 6, Units 4
The purpose of this course is to provide students with an advanced knowledge of the principles and practices of baking and pastry arts. Students will learn about the range of more advanced and intricate baked goods including artisan breads, French pastries, wedding cakes, candies, centerpieces, and other fine baked goods. There will be a continuation of learning about the basic baking and pastry items such as pies, cakes, and cookies as well as puddings, fillings, dessert sauces, icings, mousses, bavarians, and other pastry bases. In the lab, students will apply the theory that they learn in the lecture to produce advanced baked and pastry goods. This course has an orientation towards the production of baked and pastry goods in a food service operation.
Transfers to CSU
PREREQUISITE: CUL 114 or equivalent.

CUL 210 CULINARY SUPERVISION AND HUMAN RELATIONS
Lecture 4, Lab 0, Units 4
The purpose of this course is for the students to have a better understanding of relating to others in the workplace, especially within the context of becoming a supervisor or manager. The course will look at those areas typical of supervisory management such as scheduling, evaluation and review of employees, interviewing employees, labor costing, labor laws, and employee benefits. The course will be taught from the perspective of the importance of having respect for the individuals with whom we work, for whom we work, or who work for us. There will be an emphasis on the importance of personal caring as it relates to success in the food service industry.
Transfers to CSU

CUL 226 FOOD AND WINE
Lecture 4, Lab 0, Units 4
This course is an in-depth analysis of the relationship between food and wine with special emphasis on food and wine pairing for home consumption and professional cooking. Other topics may include: cooking with wine; food and wine buying; ordering in restaurants; wine cellaring and serving; wine and health; and responsible drinking. Pregnant women or persons with allergies to sulfites are advised not to take this course. Wine will be tasted. Students must be 21 years of age to enroll in this course.
Transfers to CSU
PREREQUISITE: Student must be 21 years or older.

CUL 231 SPECIAL PROJECTS
Units 1-4
This course is designed for students wishing to pursue a specific topic of study. Emphasis is placed on individualized instruction and student project planning. The student must arrange for project and credit approval by the instructor prior to registering for this course.
Transfers to CSU

CUL 291 SPECIAL PROJECTS
Units 1-4
This course is designed for students wishing to pursue a specific topic of study in occupational, technical or college preparatory areas. Emphasis is placed on individualized instruction and student project planning. The student must arrange for project and credit approval by the instructor prior to registering for this course.

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Lake Tahoe Community College