California Campus > Degree Program > Course and Descriptions
COURSE LISTINGS AND DESCRIPTIONS
Advanced Restaurant Cooking
Advanced Table Service
Baking and Pastry Skill Development
Banqueting and Catering
Breakfast Cookery
Controlling Costs and Purchasing Food
Cuisines of Asia
Cuisines of Europe and the Mediterranean
Cuisines of the Americas
Externship
Externship Prep Seminar 1
Externship Prep Seminar 2
Externship Registration Seminar
Food Safety
Fourth-Semester Costing Examination
Fourth-Semester Culinary Practical
Garde Manger
Introduction to Gastronomy
Introduction to Interpersonal Communication
Introduction to Management
Introductory Table Service
Italian Cuisine
Lunch Cookery
Mathematics
Meat Identification and Fabrication
Menu Development
Nutrition
Nutritional Cooking
Product Knowledge
Restaurant Law
Seafood Identification and Fabrication
Second-Semester Costing Examination
Second-Semester Culinary Practical Examination
Second-Semester Writing Examination
Skill Development I
Skill Development II
Skill Development III
Advanced Restaurant Cooking
3 credits
Learn to prepare modern and seasonal dishes in a restaurant setting and put previously earned skills into practice in the college's Wine Spectator Greystone Restaurant. This course will emphasize cooking techniques and ingredients used in contemporary and classical cuisines and cover planning and ordering, station organization, preparation and plating, timing, palate development, and other production realities of a restaurant.
Advanced Table Service
3 credits
A review and applications of the principles of fine service and hospitality in an à la carte restaurant serving the public. The course, which will be held in the Wine Spectator Greystone Restaurant, will emplasize customer service, wine and spirits, restaurant trends and sales, merchandising, and sales. Students study and participate in the fundamentals of reservation and point-of-sale systems, controlling inventory, merchandising products and services, managing costs, asuring high-quality service to all customers, and managing service.
Baking and Pastry Skill Development**
3 credits
An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations.
Banqueting and Catering**
3 credits
An overview of traditional and contemporary banquet menus with an emphasis on quality, quantity, setup, timing, service, event planning, and execution of large-volume cooking and catering. This course reinforces basic cooking and serving competencies and develops new skills specific to banquet preparation and service. Topics include contemporary American banquets, classical cuisine banquets, hot and cold buffet stations, special events, various styles of service, psychology of service, guest relations, the sequence of service, and professional standards for dining room personnel.
Breakfast Cookery
1.5 credits
An introduction to the basic skills necessary to prepare breakfast in a foodservice operation. Learn to organize and maintain a smooth work flow on the breakfast line, present and garnish food, and the basic methods of egg cookery, quick breads, grains, fruit plates, breakfast beverages, meat, and potatoes.
Controlling Costs and Purchasing Food
1.5 credits
Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.
Cuisines of Asia
3 credits
Prepare, taste, serve, and evaluate traditional, regional dishes of Asia. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of China, Korea, Japan, Vietnam, Thailand, Indonesia, and India.
Cuisines of Europe and the Mediterranean
3 credits
Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Spain, Portugal, France, Germany, Morocco, Tunisia, Greece, and Eygpt.
Cuisines of the Americas
3 credits
Prepare, taste, serve, and evaluate traditional, regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of the United States, Central America, South America, and the Caribbean.
Externship
6 credits
A supervised work experience designed to expand career knowledge while increasing speed, timing, organization, and ability to handle cooking in an approved commercial foodservice and hospitality establishment. Students on externship will receive feedback from their supervisor and keep a journal recording and reflecting on their work experience.
Externship Prep Seminar 1
Non-credit
An introduction to the requirements of the 18-week Externship course. Students will explore the steps for planning and conducting a full-time job search. Topics of review include the course requirements, policies and procedures, the process to secure the position, résumé and cover letter writing, interviewing skills, and career planning. Researching approved externship locations as well as travel and housing accommodations are all discussed. (Pass/No Show grading)
Externship Prep Seminar 2
Non-credit
Continued instruction in the process of securing one's externship position, including review and critique of a strong résumé and cover letter. Interviewing techniques are discussed. Securing the position is reviewed, along with the training agreement, the follow-up process, and continued discussion of career networking and career planning. (Pass/No Show grading)
Externship Registration Seminar
Non-credit
Students will register for their externship during this session. A completed training agreement is required. The seminar includes a discussion of the college's expectations and a full overview of the externship manual assignment. In addition, the CIA's values and the importance of maintaining professionalism are reviewed. (Pass/No Show grading)
Food Safety
1.5 credits
An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will take the National Restaurant Association ServSafe® examination in this course.
Fouth-Semester Costing Examination
The written examination tests knowledge of controlling costs in foodservice organizations and solving problems using quantitative reasoning. (High Pass/Pass/Fail grading)
Fourth-Semester Culinary Practival Examination
This culinary examination tests students' understanding of culinary principles and more advanced proficiency in the principles of cooking. Students will be given a food selection tray and will construct a menu from it which will include a soup, vegetable, starch, and animal protein. They are also tested on station setup, preparation skills, product presentation and flavor, and ability to answer a range of questions posed by the faculty member. (High Pass/Pass/Fail grading)
Garde Manger**
3 credits
An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Learn to prepare canapés, hot and cold hors d'oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparing of buffets.
Introduction to Gastronomy
1.5 credits
An introduction to the social, historical, and cultural forces that have affected the culinary as well as the baking, and pastry professions. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a social, and professional discipline. Students will be expected to complete several written assignments and present a group research project.
Introduction to Interpersonal Communication
1.5 credits
A review of the ways in which people communicate with each other and an introduction to the skills needed to communicate effectively in work situations. Through small and large group discussions and problem-solving situations, students will cover the fundamentals of listening skills, group dynamics, verbal and nonverbal communication, and public speaking.
Introduction to Management
1.5 credits
An investigation of various management topics including leadership, training, motivation, delegation, problem solving, decision making, and conflict resolution as they relate to foodservice establishments.
Introductory Table Service
3 credits
An exploration of table service principles and skills with an emphasis on customer service in a restaurant. The focus will be placed on wine, beer, coffee, tea, and non-alcoholic beverage service. Topics include guest relations, professional communications, order taking in an à la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation—all in the college's Wine Spectator Greystone Restaurant.
Italian Cuisine
1.5 credits
An exploration of cooking techniques, ingredients, and spices unique to Italian cuisine. Students will prepare Italian à la carte menu items based on modern and traditional regional Italian cuisine. The ability to organize an assigned station based on fundamental cooking methods will be stressed. Focus is placed on the production of menu items, plate presentation, and ways in which current cooking techniques are applied to Italian cuisine—all in the college's Wine Spectator Restaurant.
Lunch Cookery
1.5 credits
Prepare, taste, serve, and evaluate traditional and contemporary lunch items served in casual foodservice operations. The course will emphasize the basic cooking principles of quantity food preparation. Skills of efficiency, organization, speed, timing, and quality volume production will be stressed.
Mathematics
1.5 credits
An exploration of percentages, ratios, the metric system, conversion factors, yield tests, and recipe costing as they relate to the foodservice industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing.
Meat Identification and Fabrication
1.5 credits
An introduction to meat and meat fabrication for foodservice operations. In this course, students learn the fundamentals of purchasing specifications; receiving, handling, and storing meat; techniques for fabricating cuts for professional kitchens; meat grinding, brining, curing, and smoking; and basic sausage making.
Menu Development
1.5 credits
An analysis of menu development for foodservice establishments. Topics to be covered include: menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will be involved in critiquing and creating menus from the perspective of concept, clarity, cost, price, and efficiency.
Nutrition
1.5 credits
Examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes.
Nutritional Cooking
1.5 credits
this course focuses o the principles of planning and preparing wholesome, nutritionally balanced meals using traditional foods and ingredients in a public restaurant. The importance of alternative preparation techniques and presentation will be emphasized. Previously learned basics of nutritional and dietary cookery are applied and developed while working in the college's Wine Spectator Greystone Restaurant.
Product Knowledge
1.5 credits
An introduction to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explore both fresh and prepared foods and learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes.
Restaurant Law
non-credit
An overview of the legal issues and requirements associated with operating a foodservice establishment. Topics include contract law, forms of business enterprise, legal obligations of owners and employees, liabilities, dram shop law, and operating within state and federal regulations.
Seafood Identification and Fabrication**
1.5 credits
An overview of the principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, and commonly used and underutilized species of fish.
Second-Semester Costing Examination
This written examination tests student' knowledge of culinary mathematics and costing principles. (High Pass/Pass/Fail grading)
Second-Semester Culinary Practical Examination
This culinary examination tests knowledge and proficiency in the principles of cooking and certain fundamental cooking methods—roasting, sautéing, frying, stewing, poaching, braising, and broiling. Students will be given an assignment (which includes a soup, protein, vegetable, and starch) to prepare, present, taste, and explain. (High Pass/Pass/Fail grading)
Second-Semester Writing Examination
Students will take a written essay examination which will be evaluated for organization, content, style, mechanics, and grammar. "C" level competency is required to receive a grade of Pass for this exam. (High Pass/ Pass/Fail grading)
Skill Development I
3 credits
An introduction to, and application of, fundamental cooking theories and techniques. Topics of study include tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing, station organization, palate development, culinary French terms, and food costing.
Skill Development II
3 credits
An introduction to the fundamental concepts and techniques of basic protein, starch, and vegetable cookery. Higher development of fundamental cooking theories and techniques from Skill Development I will be continued. Emphasis is placed on the study of ingredients and an introduction to small sauces will be given. Expanded concepts of time lines and multi-tasking, station organization, culinary French terms, and food costing will continue.
Skill Development III
3 credits
The foundation of cooking techniques and theories from Skill Development I and II will be applied in a production setting. Emphasis is placed on individual as well as team production. Three-course menus consisting of soup, salad, and an entrée with a vegetable and a starch will be rotated throughout the class. Vegetarian and vegan menus will be introduced as well.
Wines and Beverages
3 credits
An examination of the roles that wines and spirits play as quality beverages in professional foodservice operations. The course will emphasize styles of wine from around the world; the theory of matching wine with food; tasting wines, beers, and other beverages; and organizing wine service. Subjects to be explored include purchasing, storing, issuing, pricing, merchandising, and serving wines and spirits in a restaurant setting. Students also may participate in a restaurant-based wine and food tasting plus a field trip to a local winery.
Writing
1.5 credits
This course introduces students to the principles of expository writing, including grammar, structure, audience, point of view, clarity, logic, use of evidence, and plagiarism. Students will read various literary works and write, edit, and revise papers using various rhetorical modes throughout the semester. "C" level competency is required for successful completion.