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DIABLO VALLEY COLLEGE CATALOG 2021-2022 Any Updates to This Document Can Be Found in the Addendum at Culinary Arts

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DIABLO VALLEY COLLEGE CATALOG 2021-2022 Any Updates to This Document Can Be Found in the Addendum at Culinary Arts DIABLO VALLEY COLLEGE CATALOG 2021-2022 any updates to this document can be found in the addendum at www.dvc.edu/communication/catalog Culinary arts Associate in science degree CULINARY ARTS – CULN Hospitality studies - Despina Prapavessi, Dean Restaurant management Business Division Students completing the program will be able to... Math Building, Room 267 A. demonstrate an understanding of the criteria for proper service techniques used in the culinary industry. B. demonstrate teamwork, planning, purchasing, produc- Possible career opportunities tion and service. The culinary arts program provides professional training for C. pursue opportunities available in California’s hospitality employment as a chef, culinary supervisor, cookbook author, and culinary industry. recipe taster, cook, kitchen manager, food server, caterer, food researcher, banquet chef, dining room manager, food stylist, menu planner, community nutrition specialist, and The associate in science degree in hospitality studies pre- school foodservice specialist. pares students for entry into mid-level employment in one of three specialty areas of the hospitality and culinary The baking program is designed to prepare students to work as pastry chefs in local restaurants, hotels, resorts, bakeries, arts industry: baking and pastry, culinary arts, restaurant and catering establishments. Career options include bakery management. This in-depth, hands-on, American Culinary production finisher, pastry decorator, caterer, baker assis- Federation (ACF) accredited program of study prepares stu- tant, bakery entrepreneur, and bakery chef at grocery food dents for a professional hospitality and culinary career in a chains, cafes, restaurants, bakeries, hospitals, resorts, child broad scope of industry opportunities in the following areas care facilities, cafeterias, food preparation centers, and cater- of specialization: ing facilities. The DVC Culinary Program has been successfully preparing The restaurant management program prepares students students for professional careers for the past 40 years. to enter the restaurant field as a manager-trainee in a food Baking and pastry: service establishment. Career options include: restaurant owner/operator, hotel banquet manager, dining room man- DVC has been placing students in small and large baker- ager, purchasing specialist, catering manager, and food edi- ies, specialty pastry shops, catering and dessert preparation tor. Some career options may require more than two years of in restaurants. Diablo Valley College’s baking and pastry college study. program offers an in-depth, hands-on learning curricu- lum where students gain both knowledge and experience through the hotel and restaurant management program’s Associate in science degree technical facilities. In addition to training at the DVC facili- Hospitality studies - ties, students gain experience working outside the college through a required internship program. DVC’s associate Baking and pastry degree in hospitality studies with a specialization in bak- Students completing the program will be able to... ing and pastry is designed primarily for those students who A. identify equipment and utensils used in baking and dis- desire to complete a two-year degree. General Education cuss proper use and care. Option 1 (DVC General Education) is appropriate for stu- B. demonstrate an understanding of the properties and dents who do not intend to transfer. Students who are functions of various ingredients, and demonstrate proper interested in pursuing a management-focused program in scaling and measurement techniques. hospitality should see a counselor and consider the General Education Requirements Options 2 or 3. C. evaluate quality standards in baking and pastry products in written and oral form. Culinary arts: Diablo Valley College’s culinary arts program offers an in- Associate in science degree depth, hands-on learning curriculum where students gain both knowledge and experience in the hotel and restaurant Hospitality studies - management program’s technical facilities. In addition to Culinary arts training at the DVC facilities, students gain experience Students completing the program will be able to... working outside the college through a required internship A. demonstrate an understanding of the criteria for excel- program. DVC’s associate degree in hospitality studies with lence in purchasing food, preparing food, and presenting a specialization in culinary arts is designed primarily for food for service. those students who desire to complete a two-year degree. General Education Option 1 (DVC General Education) is B. demonstrate teamwork in planning, purchasing, prepar- appropriate for students who do not intend to transfer. ing and presenting food for service. Students who are interested in pursuing a management- C. demonstrate and describe the differences in producing focused program in hospitality should see a counselor and foods for large events vs. a la carte dining. consider the General Education Options 2 or 3. PROGRAM AND COURSE DESCRIPTIONS DIABLO VALLEY COLLEGE CATALOG 2021-2022 DIABLO VALLEY COLLEGE CATALOG 2021-2022 any updates to this document can be found in the addendum at www.dvc.edu/communication/catalog Culinary arts Restaurant management: Choose one of the following three specialization areas: Diablo Valley College’s restaurant management program baking and pastry offers an in-depth, hands-on learning curriculum where students gain both knowledge and experience through required courses: units the hotel and restaurant management program’s technical CULN-181 Fundamental Techniques of Baking and facilities. Restaurant management students work and learn in Pastry ................................................................ 6.5 CULN-281 Advanced Techniques of Baking and Pastry .... 6.5 a fully equipped food production kitchen, a demonstration laboratory, a retail pastry shop and a 60-seat restaurant that is open to the public. In addition to training at the plus at least 2 units from: DVC facilities, students gain experience working outside CULN-129 Introduction to Urban Farming: the college through a required internship program. DVC’s Farm-to-Table .................................................... 1 CULN-186 Sustainable Hospitality - Energy, Water and associate degree in hospitality studies with a specialization Waste ................................................................. 1 in restaurant management is geared primarily towards DVC’s CULN-210 Artisan Bread .................................................... 1 culinary students desiring some additional management CULN-212 Candies, Chocolates, and Truffles .................... 1 coursework. Students who are interested in pursuing a CULN-213 Seasonal Spring Desserts ................................ 1 management-focused program in hospitality should expect CULN-214 Seasonal Fall Desserts ..................................... 1 to complete a four-year degree program at a university. These CULN-215 Decorative Confectionary Showpieces ............ 1 students should see a counselor and consider the General total minimum units for the major - Education Requirements Options 2 or 3. baking and pastry 41.3 Culinary and food service students must have a current culinary arts record of satisfactory tuberculosis (TB) screening on file in the Culinary Department Office by the beginning of classes. required courses: units Students are required to supply their own equipment and CULN-127 Garde Manger ................................................... 2 uniforms depending on the class. To earn an associate CULN-154 Menu Development and Planning ..................... 2 in science degree, students must complete each course CULN-167 Restaurant Operations in the Dining Room ...... 3 used to meet a certificate requirement with a “C” grade or CULN-175 Meat, Poultry and Fish Fabrication ................... 2 higher and maintain an overall GPA of 2.5 or higher in the CULN-220 Advanced Cuisine ............................................. 5 coursework required for the degree. plus at least 1.5 units from: CULN-161 Baking for Culinary Students .............................1.5 Students are limited to one associate in science degree CULN-181 Fundamental Techniques of Baking and regardless of the number of specializations completed. Pastry ................................................................ 6.5 Multiple certificates may be awarded. major requirements: units plus at least 2 units from: CULN-105 Introduction to the Kitchen ............................... 0.5 CULN-129 Introduction to Urban Farming: CULN-110 Orientation to Hospitality .................................. 3 Farm-to-Table .................................................... 1 CULN-115 Culinary Mathematics ........................................1.5 CULN-160 Fundamentals of Beverage, Wine and Spirits .. 3 CULN-120 Fundamentals of Cuisine .................................. 5 CULN-186 Sustainable Hospitality - Energy, Water and CULN-153 Safety and Sanitation ........................................ 2 Waste ................................................................. 1 CULN-185 Nutritional Guidelines in Food Preparation ...... 2 total minimum units for the major - CULN-192 Purchasing Operations and Systems culinary arts ................................................... 43.8 Laboratory ......................................................... 2.5 CULN-193 Inventory and Ordering Systems Laboratory ... 0.3 restaurant management CULN-195
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