Academic Catalogs

Culinary Arts (CA)

CA A1003 Units (54 lecture hours)  
Introduction to the Hospitality Industry  

Grading Mode: Standard Letter

Transfer Credit: CSU.

Overview of the hospitality industry. Same as Food Service Management A100 and Hospitality, Travel & Tourism A100. Students completing Culinary Arts A100 may not receive credit for Food Service Management A100 or Hospitality, Travel & Tourism A100.

CA A1203 Units (27 lecture hours; 81 lab hours)  
Culinary Principles 1  
Prerequisite(s): FSM A160 or concurrent enrollment.

Grading Mode: Standard Letter

Transfer Credit: CSU.

The class focus is on the fundamentals of food preparation, emphasizing quality standards of production and the basic cooking methods as used in the modern commercial kitchen. Laboratory work includes knife skill, vegetable cuts, and preparation of vegetables, soups, stocks, and sauces. High standards of professionalism, sanitation, and proper work habits will also be emphasized. Class requires purchase of a set of knives. Students will be required to follow hospitality department dress standards.

CA A1223 Units (27 lecture hours; 81 lab hours)  
Culinary Principles 2  
Prerequisite(s): CA A120.

Grading Mode: Standard Letter

Transfer Credit: CSU.

Focus on the basic cooking methods as they apply to the major cuts of beef, veal, lamb, pork, poultry, and seafood. Portion control and proper boning techniques will be demonstrated and practiced. Quality standards of food presentation and achieving proper flavor through the correct application of the principles and processes of modern cookery will be practiced. High standards of professionalism, sanitation, and proper work habits will also be emphasized. Course requires purchase of a set of knives. Students will be required to follow hospitality department dress standards. Lecture/Lab.

CA A1242 Units (18 lecture hours; 72 lab hours)  
Principles of Baking 1  
Prerequisite(s): FSM A160 or concurrent enrollment.

Grading Mode: Standard Letter

Transfer Credit: CSU.

Study the fundamentals of baking, including ingredient composition and function, preparation and evaluation of yeast, roll-in yeast, and quick breads, biscuits and muffins, cookies, shortened cakes, pies, custards, and recipe conversion. Students will be required to follow hospitality department dress standards.

CA A1262 Units (18 lecture hours; 72 lab hours)  
Principles of Baking 2  
Prerequisite(s): CA A124.

Grading Mode: Standard Letter

Transfer Credit: CSU.

Advanced course in pastry arts production, including puff pastry, foam cakes, classical European tortes, pastry fillings, meringues, cake decorating, chocolate handling, glazes, icings, tarts, and pate a choux. Students will be required to follow hospitality department dress standards.

CA A1313 Units (27 lecture hours; 81 lab hours)  
Principles of Artisan  
Prerequisite(s): CA A124.

Grading Mode: Standard Letter

Transfer Credit: CSU.

Study in fundamentals of bread development. Analysis of ingredient composition and function of natural and manufactured yeasts as it interacts with pre-ferments, levains, sourdough rye, and straight doughs. Bakers' percentages and recipe conversions will be examined with international weight standards. Students will be required to follow hospitality department dress standards. Field trips required.

CA A1492 Units (18 lecture hours; 54 lab hours)  
Pantry  
Prerequisite(s): FSM A160 or concurrent enrollment.

Grading Mode: Standard Letter

Transfer Credit: CSU.

Methods of pantry and breakfast preparation, including proper use of cook's knife, preparation and presentation of salad and salad dressings, proper vegetable and fruit cuts, and vegetable and fruit identification. Basic cooking methods applied in breakfast service will be covered. Students will also learn to use standardized recipes and practice quantity food preparation. Students will be required to follow hospitality department dress standards.

CA A1701-4 Units (9-18 lecture hours; 27-162 lab hours)  
Culinary Team Competition  

Grading Mode: Standard Letter

Transfer Credit: CSU.

Team members are selected through an application process arranged by the Program Coordinator for Culinary Arts. Students will participate in weekly and bi-weekly practice sessions and ultimately compete in the American Culinary Federation’s Student Team Competition. PREREQUISITES: CA A120, CA A124, and CA A149.

CA A1990.5-1.5 Units (9-27 lecture hours)  
Current Issues in Culinary Arts  

Grading Mode: Standard Letter, Pass/No Pass

Transfer Credit: CSU.

Deals with current issues in the field of culinary arts and food service management, rotating through a variety of topics such as culinary skills and innovations, sanitation, safety, nutrition, management. May be taken for grades or on a pass-no pass basis.

CA A2002 Units (18 lecture hours; 54 lab hours)  
Garde Manger 1  
Prerequisite(s): FSM A160, and CA A149.

Grading Mode: Standard Letter

Transfer Credit: CSU.

Duties and skills required of the Garde Manger (cold food) chef, including the proper execution of the basic cooking methods. The course will explore the artistic side of food presentation. Topics include buffet salads, cold sauces and dressings, smoking and curing of meats, hors d’ oeuvre, pate, terrine, ice carving, salt dough, tallow sculpture, and cheeses. Students will be required to follow hospitality department dress standards.

CA A2102 Units (6 lecture hours; 120-150 other hours)  
Directed Practice for Culinary Arts 1  
Prerequisite(s): CA A120, CA A124 and CA A149.
Advisory: CA A122.

Grading Mode: Standard Letter

Transfer Credit: CSU.

This is a directed practice opportunity for Culinary Arts which includes practical training in the OCC cafeteria operation. Students will rotate through the major areas in the kitchen in supervised settings. Students will be required to follow Culinary Department dress standards. TB clearance required.

CA A2152 Units (6 lecture hours; 120-150 other hours)  
Directed Practice for Culinary Arts 2  
Prerequisite(s): CA A122 and CA A210.

Grading Mode: Standard Letter

This course is primarily a directed-practice (work experience) in an off-site kitchen. Examples of work sites include restaurants, hotels, country clubs or other commercial facilities and are approved by the program coordinator. Students will practice proper interview techniques, develop a resume, career goals and action plan. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working.

CA A2263 Units (27 lecture hours; 90 lab hours)  
Principles of Pastry Arts  
Prerequisite(s): CA A126.

Grading Mode: Standard Letter

Transfer Credit: CSU.

Advanced course of pastry arts emphasizing chocolate artistry and confections, sugar work, marzipan, and decorated cakes. Students will also learn applications of cutout, stencils, and molds for decorated plated desserts and specialty cakes. Note: TB CLEARANCE REQUIRED. Lecture/Lab.

CA A2362 Units (6 lecture hours; 120 other hours)  
Directed Practice for Baking and Pastry 1  
Prerequisite(s): CA A124.
Advisory: CA A126.

Grading Mode: Standard Letter

Transfer Credit: CSU.

A directed opportunity for on-the-job baking and pastry training that includes practical training at OCC bakery in quantity bakery production. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. Six hours of seminar, 120 work hours arranged.

CA A2372 Units (6 lecture hours; 120-150 other hours)  
Directed Practice for Baking and Pastry 2  
Prerequisite(s): CA A236;
Advisory: CA A126.

Grading Mode: Standard Letter

Transfer Credit: CSU.

A directed opportunity for on-the-job baking and pastry training. Includes on the job training at approved institutional or commercial facilities. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. Six hours of seminar; 120 work hours arranged (unpaid) or 150 work hours arranged (paid).

CA A2453 Units (27 lecture hours; 81 lab hours)  
Culinary Principles 3  
Prerequisite(s): CA A122, CA A124, and CA A149.

Grading Mode: Standard Letter

Transfer Credit: CSU

Students will prepare a variety of American Regional Cuisine for service to customers in the OCC Captain's Table Restaurant. Cuisines from around the United States will be explained and discussed. Focus for the class will be on station readiness and implementation of the basic cooking methods in a volume, banquet style format while emphasizing the elements of quality presentation. Students will be required to follow hospitality department dress standards.

CA A2552 Units (18 lecture hours; 54 lab hours)  
Garde Manger 2  
Prerequisite(s): CA A200.

Grading Mode: Standard Letter

Transfer Credit: CSU.

This course applies previously learned Garde Manger techniques and skill in practical situations. Weekly themes will highlight different cuisine in a buffet format. Foods prepared will emphasize classical cooking with a modern approach to nutrition, service, and presentation. Also, charcuterie (sausage making), cheese making, and meat preservation will also be explored. Students will be required to follow hospitality department dress standards.

CA A2652 Units (18 lecture hours; 72 lab hours)  
Ala Minute Continental Cooking  
Prerequisite(s): CA A245.

Grading Mode: Standard Letter

Transfer Credit: CSU.

Students prepare menu offerings in the college's Captain's Table restaurant for the dining public. Emphasis is on station readiness (under strict time constraints), implementation of basic cooking methods, quality of presentation, and an exploration of a variety of cuisines from around the world in a cook-to-order format. Student will be required to follow hospitality department dress standards.

CA A2701 Unit (9 lecture hours; 18 lab hours)  
Ice Carving  
Advisory: ART A107 or ART A141.

Grading Mode: Standard Letter

Transfer Credit: CSU.

Course on Ice Carving and Design Techniques: Emphasis is on carving the medium of ice for the Culinary Arts and Hospitality Field, Methods of Ice Carving, Fabrication of an Ice Block, Professional tools and chisels, safe ice carving techniques, art and design principles, display and lighting, and fusing techniques. TB clearance required. Students are required to follow dress standards and policy of the Culinary Arts Department. This course may be taken two times.