Culinology and Food Science
Culinology®, as defined by the Research Chefs’ Association, is the blending of the culinary arts and the science of food. Students completing this certificate will have career opportunities in food manufacturing, chain restaurants, hotels, ingredient supply houses, consulting and academia, new product development, sales, marketing, manufacturing, distribution, and the media.
The corporate headquarters of several restaurant chains, as well as large and small food manufacturers, are located in the southern California area. Opportunities exist for persons trained in culinary arts and food science to find interesting and rewarding careers with these companies.
Department Contact Information
Beth Blake, MPH, RDN
eblake@occ.cccd.edu
(714) 432-5835 ext. 5
Credit Courses
Grading Mode: Standard Letter
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.
Catalog Program Pages Referencing CA A120
- Advanced Baking and Pastry, Associate in Science Degree
- Advanced Baking and Pastry, Certificate of Achievement
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Culinary Arts
- Culinary Arts (CA)
- Culinary Arts-Basic, Certificate of Achievement
- Culinology and Food Science
- Food and Beverage Management
- Food and Beverage Management
- Food and Beverage Management (FBM)
- Level 1 - Culinary Food Science Assistant, Certificate of Achievement
- Level 1 - Culinary Food Science Assistant, Certificate of Achievement
- Level II Culinology® - Professional Level, Associate in Science Degree
- Level II Culinology® - Professional Level, Associate in Science Degree
Grading Mode: Standard Letter
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.
Catalog Program Pages Referencing CA A122
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Culinary Arts
- Culinary Arts (CA)
- Culinary Arts-Basic, Certificate of Achievement
- Culinology and Food Science
- Level II Culinology® - Professional Level, Associate in Science Degree
- Level II Culinology® - Professional Level, Associate in Science Degree
Grading Mode: Standard Letter
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.
Catalog Program Pages Referencing CA A124
- Advanced Baking and Pastry, Associate in Science Degree
- Advanced Baking and Pastry, Certificate of Achievement
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Baking and Pastry-Basic, Certificate of Achievement
- Culinary Arts
- Culinary Arts (CA)
- Culinary Arts-Basic, Certificate of Achievement
- Culinology and Food Science
- Food and Beverage Management
- Food and Beverage Management
- Food and Beverage Management (FBM)
- Level 1 - Culinary Food Science Assistant, Certificate of Achievement
- Level 1 - Culinary Food Science Assistant, Certificate of Achievement
- Level II Culinology® - Professional Level, Associate in Science Degree
- Level II Culinology® - Professional Level, Associate in Science Degree
Grading Mode: Standard Letter
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.
Catalog Program Pages Referencing CA A126
- Advanced Baking and Pastry, Associate in Science Degree
- Advanced Baking and Pastry, Certificate of Achievement
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Baking and Pastry-Basic, Certificate of Achievement
- Culinary Arts
- Culinary Arts (CA)
- Culinology and Food Science
Grading Mode: Standard Letter
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.
Catalog Program Pages Referencing CA A131
Grading Mode: Standard Letter
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.
Catalog Program Pages Referencing CA A149
- Advanced Baking and Pastry, Associate in Science Degree
- Advanced Baking and Pastry, Certificate of Achievement
- Advanced Culinary Arts, Associate in Science Degree
- Advanced Culinary Arts, Certificate of Achievement
- Culinary Arts
- Culinary Arts (CA)
- Culinary Arts-Basic, Certificate of Achievement
- Culinology and Food Science
- Food and Beverage Management
- Food and Beverage Management
- Food and Beverage Management (FBM)
- Level 1 - Culinary Food Science Assistant, Certificate of Achievement
- Level 1 - Culinary Food Science Assistant, Certificate of Achievement
- Level II Culinology® - Professional Level, Associate in Science Degree
- Level II Culinology® - Professional Level, Associate in Science Degree
Grading Mode: Standard Letter
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.
Catalog Program Pages Referencing CA A170
Grading Mode: Standard Letter, Pass/No Pass
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. Graded or Pass/No Pass option.
Catalog Program Pages Referencing CA A199
Grading Mode: Standard Letter
Study in the principle of the Garde Manger (cold food) chef. This course will focus on the proper execution of salads, cold sauces, appetizers, hors d' oeuvres, and how they are presented in a buffet service; proper procedures for working with cheeses, smoked and cured meats, and forcemeats including an introduction to the making of sausages, pâtés, and terrines. Study of buffet presentation and the use of non-edible centerpieces. Students will be required to follow hospitality department dress standards.
Catalog Program Pages Referencing CA A200
Grading Mode: Standard Letter
This course will take the basic culinary/baking knowledge to the next level to achieve a goal of developing creative chefs that are adaptable to consumer health concerns. It will offer opportunities to understand the basic differences in dietary topics versus popular notions of nutrition, as well as consumer preferences in regard to personal, medical, or religious purposes. Students will examine ingredients and their functions with suggested ingredient replacements in recipes. Labs will offer hands-on exploration in modifying classical and modern dining food items.
Catalog Program Pages Referencing CA A205
Grading Mode: Standard Letter
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.
Catalog Program Pages Referencing 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.
Catalog Program Pages Referencing CA A215
Grading Mode: Standard Letter
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.
Catalog Program Pages Referencing CA A226
Grading Mode: Standard Letter
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.
Catalog Program Pages Referencing CA A236
Grading Mode: Standard Letter
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).
Catalog Program Pages Referencing CA A237
Grading Mode: Standard Letter
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.
Catalog Program Pages Referencing CA A245
Grading Mode: Standard Letter
This course will put Garde Manger techniques and skills into practice by producing weekly themed buffets. Buffets will demonstration the moderns application of salads, appetizers, cold food platters, and charcuterie. Sausage making, cheese making, and meat preservation will also be explored. Students will be required to follow hospitality department dress standards.
Catalog Program Pages Referencing CA A255
Grading Mode: Standard Letter
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.
Catalog Program Pages Referencing CA A265
Grading Mode: Standard Letter
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.