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CULINARY ARTSCULINARY ARTS(CULIN)The t o certificate programs (ma ors) in this departmentare Ba ing and Pastry and Restaurant anagement.They provide students with the knowledge, skills, andattitudes which enhance successful employment in thevarious ob classifications of the culinary arts industryThe programs include pre-employment courses,supervised experience prior to employment, extensionclasses, and short-term workshops for upgrading skills.any classes are approved by Retail Ba ers Association(RBA) and National Restaurant Association (NRA)BAKING AND PASTRY (CERTIFICATEOF ACHIEVEMENT/ASSOCIATE INSCIENCES)Career Opportunities:Cook, Pastry Commis, Cook’s assistant, Food sales,Food writer, Food truck owner, Independent businessowner, Teacher.Degree Major/Certificate Requirements:UnitsFIRST SEMESTERCIN 203Introduction to Ba ing4CIN 204Basic Patisserie4CIN 215Culinary1CIN 216Introduction to Food Science andNutrition1CIN 219Introduction to Sanitation1ath FundamentalsLANEY COLLEGE 2015-2017Artisan Breads5CIN 206Advanced Ca e Decorating5THIRD SEMESTERCIN 207International Patisserie6CIN 208Confiserie (Candy and Chocolatea ing)5FOURTH SEMESTERCIN 33anaging Food SanitationCIN 209Contemporary Plated Desserts6CIN 229Culinary Career Success Strategies2CIN 233o2to Open a Ba ing Business2CIN 217Recipe, Formulas and Food Costs1Total required units:43-44For Associate Degree General Education Requirements, refer topage 150Program Learning Outcomes for Baking and PastryCA/ASStudents who achieve a degree will be able to: Demonstrate mastery of pastry methods andbread baking techniques. Demonstrate professional work ethics andbehaviors. Demonstrate the ability to apply mathematicaloperations and read and follow both writtenand oral directions. Using evaluative and analytical techniques,demonstrate the ability to analy e customerpreferences, identify production problems andmake corrections as needed.239COUNSELING / CULINARY ARTSNOTE: This program includes frequent application offractions, decimals, and percentsathematics 251A-Bis recommended for students who want a review.TitleIN 205orThe major in Ba ing and Pastry prepares students foremployment in retail bakeries, and in industrial andcommercial establishments as pastry cooks or bakers.Dept/No.C239SECOND SEMESTER

COUNSELINGCOOKING (CERTIFICATE OFPROFICIENCY)RESTAURANT MANAGEMENT(CERTIFICATE OF ACHIEVEMENT/ASSOCIATE IN SCIENCES)Career Opportunities:Cook, Pastry Commis, Cook’s assistant, Food sales, Foodwriter, Food truck owner, Independent business owner,Teacher.Certificate of Proficiency Requirements:Dept/No.TitleUnitsThe major in Restaurant anagement offers technicaltrade theory and practical laboratory experiences inbasic restaurant management and cooking procedureswhich prepare students for entry into the variousob classifications of the industry Students have theopportunity to demonstrate their capabilities in theoperations and supervision of the food preparationfacility at aney CollegeNOTE: This program includes frequent application offractions, decimals, and percents.FIRST SEMESTERCIN 212Introduction to Culinary ArtsFundamentals ab4CIN 214ospitality Careers and S illsDevelopment1CIN 215Culinary1Cook, Pastry Commis, Cook’s assistant, Food sales, Foodwriter, Food truck owner, Independent business owner,Teacher.CIN 216Introduction to Food Science andNutrition1Degree Major/Certificate Requirements:CIN 217Recipe, Formula, and Food Costs1CIN 218Ingredients and Equipment1CIN 219Introduction to Sanitation1ath FundamentalsSECOND SEMESTERCIN 223Stoc s, Soups and Sauces1CIN 224Dynamics of1CIN 225Introduction to GardeFood PresentationCIN 227eat Coo inganger and1uantity Food Production abTotal Required Units:316Career Opportunities:Dept/No.TitleUnitsFIRST SEMESTERCIN 212Introduction to Culinary ArtsFundamentals ab4CIN 214ospitality Careers and S illsDevelopment1CIN 215Culinary1CIN 216Introduction to Food Science andNutrition1CIN 217Recipe, Formula, and Food Costs1CIN 218Ingredients and Equipment1CIN 219Introduction to Sanitation1ath FundamentalsProgram Learning Outcomes for Cooking CPStudents who achieve a degree will be able to:240 Name, describe, and define the ma or types andcuts of meats and poultry, fish and shellfish Demonstrate the correct procedure to sharpen aknife. Prepare a food cost on a prepared food item.LANEY COLLEGE 2015-2017

CULINARY ARTSIN 223Stoc s, Soups and Sauces1CIN 224Dynamics of1CIN 225Introduction to GardeFood PresentationCIN 226Introduction to Ba ing for Chefs3CIN 227uantity Food Production ab3eat Coo inganger and1THIRD SEMESTERCIN 31Garde anger and ContemporaryAmerican Bistro Coo ingCIN 33CIN 53Nutrition for the Culinary Professionals3CIN 232Dining Room Service and2anaging Food Sanitation72anagementFOURTH SEMESTERCIN 41International Cuisine7CIN 50Principles of Food, Beverage, and aborControls3CIN 51Supervision in the3ospitality IndustryTotal Required Units:46For Associate Degree General Education Requirements, referto page 150.Program Learning Outcomes for RestaurantManagement CA/AS:Students who achieve a degree will be able to: Explain the rules and procedures of all the classicother Sauces, including compound sauces Describe food-borne illness symptoms andprevention methods. Demonstrate methods of food beverage andlabor cost controls, and supervision in a handson working kitchen.LANEY COLLEGE 2015-2017241CCULIN 31Garde Manger and ContemporaryAmerican Bistro Cooking7 units, 3 hours lecture, 12 hours laboratory (GR)Prerequisite(s) C IN 223, 224, 225, 226, 227, 33Corequisite(s) C IN 33, 53, 232Appropriate department dress code and T B clearancerequired.Acceptable for credit: CSUIntroduction to professional fine-dining restaurantfood service: Emphasis on a la carte cooking and gardemanger; hands-on lab experience in a working techniques and theories. 1306.32CULIN 33Managing Food Sanitation2 units, 2 hours lecture (GR)TB clearance requiredAcceptable for credit: CSUAdvanced theory and principles of food sanitation: Safefood handling and storage, HAC program planning,OSHA regulations, and personal hygiene and safety;preparation for NRA SERVSAFE certification e am1306.30CULIN 41International Cuisine7 units, 3 hours lecture, 12 hours laboratory (GR)Prerequisite(s) C IN 31, 33, 53, 232Corequisite(s) C IN 50, 51Appropriate department dress code and T B clearancerequired.Acceptable for credit: CSUIntroduction to professional fine-dining restaurantfood service: Emphasis on a la carte cooking; hands-onlab experience in a working restaurant incorporatinginternational cooking techniques and theories. 1306.32CULIN 48GA-MZSelected Topics in Culinary Arts.5-9 units, 0-9 hours lecture, 0-27 hours laboratory (GR)Acceptable for credit: CSUSee section on Selected Topics. 1306.30241CULINARY ARTSSECOND SEMESTER

CULINARY ARTSCULIN 50Principles of Food, Beverages,and Labor Controls3 units, 3 hours lecture (GR)Prerequisite(s) C IN 31, 33, 53, 232Corequisite C IN 41, 51TB clearance requiredCourse can lead to National Restaurant AssociationEducation Foundation certificationOpen to non-degree hospitality and culinary artsindustry professionals.Acceptable for credit: CSUAdvanced theory and techniques of food-servicemanagement: Emphasis on food, beverage, and laborcost controls. 1306.32CULIN 51Supervision in the Hospitality Industry3 units, 3 hours lecture (GR)Prerequisite(s) C IN 31, 33, 53, 232Corequisite(s) C IN 41, 50TB clearance requiredAcceptable for credit: CSUAdvanced theory and techniques of food-serviceworkforce management: Theories and principles ofhuman relations and personnel management skills.1307.10CULIN 53Nutrition for Culinary Professionals3 units, 3 hours lecture (GR)Prerequisite(s) C IN 223, 224, 225, 226, 227Corequisite(s) C IN 31, 33, 232TB clearance requiredAcceptable for credit: CSUIntroduction to the basic elements of nutrition:Nutritional menu planning, developing healthy recipes,and marketing good nutrition to the public. 1306.32CULIN 200Special Projects Laboratory1-2 units, 3-6 hours laboratory (GR or P/NP)Instructor approval requiredRecommended preparation: Two semesters of anyCulinary Arts baking courses or equivalentCourse study under this section may be repeated threetimes.Open laboratory for upgrading of specific culinary s ills,and selected culinary projects. 1306.30CULIN 203Introduction to Baking4 units, 2 hours lecture, 6 hours laboratory (GR)Corequisite(s) C IN 204, 215, 216, and 219Recommended preparation ES 203A or ES 208A orENG 268AFundamental theories, techniques, processes andmethods in ba ing and pastry production Basicprinciples, including history of the industry,identification of equipment and ingredients, eightsand measurements, safety and sanitation, basicformulas and production. 1306.30CULIN 204Basic Patisserie4 units, 2 hours lecture, 6 hours laboratory (GR)Corequisite(s) C IN 203, 215, 216, and 219Recommended preparation ES 203A or ES 208A orENG 268AIntroduction to baking theory and practice:Organi ation of or and production classical tomodern techniques for cakes, pies, tarts, and cookiemaking methods. 1306.30CULIN 205Artisan Breads5 units, 2 hours lecture, 9 hours laboratory (GR)Prerequisite(s) C IN 203, 204, 215, 216, and 219Corequisite C IN 206Introduction to artisan bread making: Science of baking,vocabulary of bread, various mixing and bakingmethods, pre-ferments, sourdough starters with naturalyeast, and flatbreads 1306 30242LANEY COLLEGE 2015-2017