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Culinary Arts CULINARY ARTS CULINARY ARTS SECOND SEMESTER (CULIN) CIN 205 Artisan Breads 5 239 CIN 206 Advanced Cae Decorating 5 The to certificate programs (maors) in this department are Baing and Pastry and Restaurant anagement. THIRD SEMESTER They provide students with the knowledge, skills, and attitudes which enhance successful employment in the CIN 207 International Patisserie 6 various ob classifications of the culinary arts industry The programs include pre-employment courses, CIN 208 Confiserie (Candy and Chocolate supervised experience prior to employment, extension aing) 5 classes, and short-term workshops for upgrading skills. any classes are approved by Retail Baers Association FOURTH SEMESTER (RBA) and National Restaurant Association (NRA) CIN 33 anaging Food Sanitation 2 CIN 209 Contemporary Plated Desserts 6 BAKING AND PASTRY (CERTIFICATE CIN 229 Culinary Career Success Strategies 2 OF ACHIEVEMENT/ASSOCIATE IN SCIENCES) CIN 233 o to Open a Baing Business 2 or The major in Baing and Pastry prepares students for CIN 217 Recipe, Formulas and Food Costs 1 employment in retail bakeries, and in industrial and commercial establishments as pastry cooks or bakers. Total required units: 43-44 NOTE: This program includes frequent application of For Associate Degree General Education Requirements, refer to fractions, decimals, and percents athematics 251A-B page 150 is recommended for students who want a review. Career Opportunities: Program Learning Outcomes for Baking and Pastry Cook, Pastry Commis, Cook’s assistant, Food sales, CA/AS Food writer, Food truck owner, Independent business Students who achieve a degree will be able to: owner, Teacher. • Demonstrate mastery of pastry methods and Degree Major/Certificate Requirements: bread baking techniques. • Demonstrate professional work ethics and Dept/No. Title Units behaviors. • Demonstrate the ability to apply mathematical FIRST SEMESTER operations and read and follow both written CIN 203 Introduction to Baing 4 and oral directions. CIN 204 Basic Patisserie 4 • Using evaluative and analytical techniques, demonstrate the ability to analye customer CIN 215 Culinary ath Fundamentals 1 preferences, identify production problems and make corrections as needed. CIN 216 Introduction to Food Science and Nutrition 1 CIN 219 Introduction to Sanitation 1 ARTS CULINARY / COUNSELING LANEY COLLEGE 2015-2017 239 COUNSELING COOKING (CERTIFICATE OF RESTAURANT MANAGEMENT PROFICIENCY) (CERTIFICATE OF ACHIEVEMENT/ ASSOCIATE IN SCIENCES) Career Opportunities: The major in Restaurant anagement offers technical Cook, Pastry Commis, Cook’s assistant, Food sales, Food trade theory and practical laboratory experiences in writer, Food truck owner, Independent business owner, basic restaurant management and cooking procedures Teacher. which prepare students for entry into the various ob classifications of the industry Students have the Certificate of Proficiency Requirements: opportunity to demonstrate their capabilities in the operations and supervision of the food preparation facility at aney College Dept/No. Title Units NOTE: This program includes frequent application of FIRST SEMESTER fractions, decimals, and percents. CIN 212 Introduction to Culinary Arts Fundamentals ab 4 Career Opportunities: CIN 214 ospitality Careers and Sills Development 1 Cook, Pastry Commis, Cook’s assistant, Food sales, Food writer, Food truck owner, Independent business owner, CIN 215 Culinary ath Fundamentals 1 Teacher. CIN 216 Introduction to Food Science and Nutrition 1 Degree Major/Certificate Requirements: CIN 217 Recipe, Formula, and Food Costs 1 Dept/No. Title Units CIN 218 Ingredients and Equipment 1 FIRST SEMESTER CIN 219 Introduction to Sanitation 1 CIN 212 Introduction to Culinary Arts SECOND SEMESTER Fundamentals ab 4 CIN 223 Stocs, Soups and Sauces 1 CIN 214 ospitality Careers and Sills Development 1 CIN 224 Dynamics of eat Cooing 1 CIN 215 Culinary ath Fundamentals 1 CIN 225 Introduction to Garde anger and Food Presentation 1 CIN 216 Introduction to Food Science and Nutrition 1 CIN 227 uantity Food Production ab 3 CIN 217 Recipe, Formula, and Food Costs 1 Total Required Units: 16 CIN 218 Ingredients and Equipment 1 CIN 219 Introduction to Sanitation 1 Program Learning Outcomes for Cooking CP Students who achieve a degree will be able to: • Name, describe, and define the maor types and cuts of meats and poultry, fish and shellfish • Demonstrate the correct procedure to sharpen a knife. • Prepare a food cost on a prepared food item. 240 LANEY COLLEGE 2015-2017 CULINARY ARTS SECOND SEMESTER CULIN 31 Garde Manger and Contemporary CIN 223 Stocs, Soups and Sauces 1 American Bistro Cooking 241 CIN 224 Dynamics of eat Cooing 1 7 units, 3 hours lecture, 12 hours laboratory (GR) Prerequisite(s) CIN 223, 224, 225, 226, 227, 33 CIN 225 Introduction to Garde anger and Food Presentation 1 Corequisite(s) CIN 33, 53, 232 Appropriate department dress code and TB clearance CIN 226 Introduction to Baing for Chefs 3 required. Acceptable for credit: CSU CIN 227 uantity Food Production ab 3 Introduction to professional fine-dining restaurant food service: Emphasis on a la carte cooking and garde THIRD SEMESTER manger; hands-on lab experience in a working restaurant incorporating contemporary American cooking CIN 31 Garde anger and Contemporary techniques and theories. 1306.32 American Bistro Cooing 7 CIN 33 anaging Food Sanitation 2 CULIN 33 CIN 53 Nutrition for the Culinary Professionals 3 Managing Food Sanitation CIN 232 Dining Room Service and anagement 2 2 units, 2 hours lecture (GR) TB clearance required Acceptable for credit: CSU FOURTH SEMESTER Advanced theory and principles of food sanitation: Safe CIN 41 International Cuisine 7 food handling and storage, HAC program planning, OSHA regulations, and personal hygiene and safety; CIN 50 Principles of Food, Beverage, and abor preparation for NRA SERVSAFE certification eam Controls 3 1306.30 CIN 51 Supervision in the ospitality Industry 3 CULIN 41 Total Required Units: 46 International Cuisine 7 units, 3 hours lecture, 12 hours laboratory (GR) For Associate Degree General Education Requirements, refer Prerequisite(s) CIN 31, 33, 53, 232 to page 150. Corequisite(s) CIN 50, 51 Appropriate department dress code and TB clearance required. Program Learning Outcomes for Restaurant Management CA/AS: Acceptable for credit: CSU Students who achieve a degree will be able to: Introduction to professional fine-dining restaurant food service: Emphasis on a la carte cooking; hands-on • Explain the rules and procedures of all the classic lab experience in a working restaurant incorporating other Sauces, including compound sauces international cooking techniques and theories. 1306.32 • Describe food-borne illness symptoms and prevention methods. CULIN 48GA-MZ Selected Topics in Culinary Arts • Demonstrate methods of food beverage and .5-9 units, 0-9 hours lecture, 0-27 hours laboratory (GR) ARTS CULINARY labor cost controls, and supervision in a hands- Acceptable for credit: CSU on working kitchen. See section on Selected Topics. 1306.30 LANEY COLLEGE 2015-2017 241 CULINARY ARTS CULIN 50 CULIN 200 Principles of Food, Beverages, Special Projects Laboratory and Labor Controls 1-2 units, 3-6 hours laboratory (GR or P/NP) 3 units, 3 hours lecture (GR) Instructor approval required Prerequisite(s) CIN 31, 33, 53, 232 Recommended preparation: Two semesters of any Corequisite CIN 41, 51 Culinary Arts baking courses or equivalent TB clearance required Course study under this section may be repeated three Course can lead to National Restaurant Association times. Education Foundation certification Open laboratory for upgrading of specific culinary sills, Open to non-degree hospitality and culinary arts and selected culinary projects. 1306.30 industry professionals. Acceptable for credit: CSU CULIN 203 Advanced theory and techniques of food-service Introduction to Baking management: Emphasis on food, beverage, and labor 4 units, 2 hours lecture, 6 hours laboratory (GR) cost controls. 1306.32 Corequisite(s) CIN 204, 215, 216, and 219 Recommended preparation ES 203A or ES 208A or ENG 268A CULIN 51 Fundamental theories, techniques, processes and Supervision in the Hospitality Industry methods in baing and pastry production Basic 3 units, 3 hours lecture (GR) principles, including history of the industry, Prerequisite(s) CIN 31, 33, 53, 232 identification of equipment and ingredients, eights Corequisite(s) CIN 41, 50 and measurements, safety and sanitation, basic TB clearance required formulas and production. 1306.30 Acceptable for credit: CSU Advanced theory and techniques of food-service CULIN 204 workforce management: Theories and principles of human relations and personnel management skills. Basic Patisserie 1307.10 4 units, 2 hours lecture, 6 hours laboratory (GR) Corequisite(s) CIN 203, 215, 216, and 219 Recommended preparation ES 203A or ES 208A or CULIN 53 ENG 268A Nutrition for Culinary Professionals 3 units, 3 hours lecture (GR) Introduction to baking theory and practice: Prerequisite(s) CIN 223, 224, 225, 226, 227 Organiation of or and production classical to Corequisite(s) CIN 31, 33, 232 modern techniques for cakes, pies, tarts, and cookie- making methods. 1306.30 TB clearance required Acceptable for credit: CSU CULIN 205 Introduction to the basic elements of nutrition: Artisan Breads Nutritional menu planning, developing healthy recipes, 5 units, 2 hours lecture, 9 hours laboratory (GR) and marketing good nutrition to the public. 1306.32 Prerequisite(s) CIN 203, 204, 215, 216, and 219 Corequisite
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