Baking and Pastry Arts

This course introduces fundamental concepts pertaining to the scientific method, characteristics of life, biological organization, cellular metabolism, reproduction, central dogma, human biology, evolution and ecology/environmental relationships. Students become informed citizens regarding the intersections of biology and daily life. This course is for non-science majors and does not satisfy a biology requirement for the biology major.

In this course students learn about the history of classical cuisine and the contributions of leading culinarians. Various segments of the foodservice industry and the organization of each type are studied. Future trends in the foodservice industry are discussed. This course also introduces the culinary program and various college resources available to students.

This course introduces students to the basics of food and beverage service and dining room management. Students explore various service options in banquet and dining room operations. Emphasis is placed on the importance of guest satisfaction and customer relations. The ethical and responsible service of alcoholic beverages will be discussed. Students investigate technology available for the efficient operation of a dining facility.

Prerequisites: Complete CLR-100. - Must be completed prior to taking this course.

This course introduces students to the management functions of supervision, leadership, hiring and training staff in the foodservice industry. Students explore various management theories and styles, with an emphasis on communication, motivation, training, team building and employee development. Labor laws and regulations are reviewed. Students develop foodservice training materials for a restaurant of their design.

Prerequisites: Complete CLR-100. - Must be completed prior to taking this course.

This course prepares students to work safely in a commercial kitchen setting while preparing food for the dining public. Students follow the safe and sanitary flow of food through all stages of handling and production and establish procedures that ensure the service of food safe for consumption. Students study government health codes and how to apply the principles of Hazard Analysis Critical Control Points (HACCP) in the operation of a foodservice establishment. This course prepares students to take the National Restaurant Association Education Foundation's, ServSafe Food Protection Manager Examination or another sanitation exam approved by the American National Standards Institute, proctored and administered at CCAC.

In this course students learn the fundamental concepts, skills and techniques of basic cooking procedures through lecture, demonstration and lab work. Basic knife skills and the preparation of stocks, thickening agents and sauces are emphasized. The fundamentals of vegetable and starch cooking techniques are introduced. Program knife kit and uniform are required for this course.

Prerequisites: Complete CLR-110 or previously taken. - Must be taken either prior to or at the same time as this course.

This course, taught by a registered dietitian, introduces students to the basic concepts of nutrition and their relationship to human physiology. Students with limited science background gain an understanding of basic nutritional concepts and their relationship to the planning and preparation of healthy, well-balanced restaurant and foodservice menus. Recipe modification for common food allergies are discussed. The preservation of nutrient values during preparation and cooking are emphasized.

Through the production of an assortment of breads and other baked goods, students learn the fundamental principles, concepts and techniques of the baking and pastry department. The class includes a combination of theory, lecture, demonstration, and hands-on production to provide an entry level of bake shop skills that are the basis for success in subsequent lab classes. Special focus is placed on the study of ingredient functions, product identification, and weights and measures as applied to baking and pastry techniques. Students also learn proper knife techniques, safety and skills. Program knife kit and uniform are required for this course.

Prerequisites: Take CLR-110 and CLR-117. - Must be taken either prior to or at the same time as this course.

In this course students learn the techniques and procedures involved in the preparation, production and mixing of chemically leavened sweet and savory quick breads. Breakfast products such as crepes, pancakes, waffles, muffins and biscuits are produced. Students practice mixing procedures for a range of American and International cookies, including rolled, bar and drop varieties. Pâte à choux products are introduced. Program knife kit and uniform are required for this course.

Prerequisites: Complete CLR-110 CLR-117 or previously taken. - Must be taken either prior to or at the same time as this course.

In this course students produce an assortment of classical European and American pastry specialties. Students produce pie doughs, pâte sucrée and pâte brisée. Products are made with sweet and savory fillings. A variety of laminated doughs are also created. Students are introduced to pastry bag techniques to decorate and finish products. Program knife kit and uniform are required for this course.

Prerequisites: Complete CLR-130. - Must be completed prior to taking this course.

In this course, students develop the skills, knowledge and techniques of the cold kitchen. In the kitchen lab, students prepare various salads, cold sauces, soups, sandwiches, appetizers and hors d'oeuvre. Curing of meats and vegetables is covered. Buffet showpieces such as fruit and vegetable carvings and ice sculptures are introduced. Program knife kit and uniform are required for this course.

Prerequisites: Complete CLR-110 and CLR-117. - Must be completed prior to taking this course.

This course provides an overview of the management function of purchasing supplies for a foodservice operation. By creating policies and procedures, students learn the importance of purchasing in the operation of a profitable business. This course emphasizes product specification, cost analysis, yields, controls and record keeping at each stage of the purchasing cycle.

Prerequisites: Complete CLR-102. - Must be completed prior to taking this course.

In this course students learn the fundamentals of writing and designing menus for restaurants and other foodservice operations. Students gain an understanding of various menu styles including a la carte, cyclical and buffet. Students learn to develop, convert and cost recipes and use that data to set menu prices. The principles of nutrition for planning well-balanced menus receive special emphasis. Menu trends and the preferences of the dining public are explored. Students discuss ethical choices and truth in menu writing.

Prerequisites: Complete CLR-102. - Must be completed prior to taking this course. Complete MAT-080 or successful placement. - Must be completed prior to taking this course.

In this class, students operate an on-campus retail pastry café. Students prepare, display, market and price signature baked goods and pastry products while practicing the skills of inventory, sales analysis and cost control. Students investigate convenience food products, evaluating them for quality and cost savings, to be incorporated into the menu without changing the quality of merchandise. Baking techniques, merchandising, salesmanship, maintenance of product, product evaluation, labeling requirements and product identification are emphasized. Modified diet baking procedures are introduced. Uniforms and program tool kit are required.

Prerequisites: Complete CLR-245. - Must be completed prior to taking this course.

This course provides the student with an opportunity to apply the basic techniques developed in the classroom and laboratory to an actual foodservice operation for 100 hours of practical industry experience. Students also apply organization skills to develop and produce food for service to the public through the pop-up bistro "Culinary Corner." Students are required to secure an acceptable worksite for the 100 hours of industry experience. Through this course, students develop employability skills to assist in progressing towards their career in the culinary arts. Program knife kit and uniform are required for this course.

Prerequisites: Complete CLR-203 and CLR-220 or CLR-228. - Must be completed prior to taking this course.

In this course students learn the principles and techniques of preparing chocolates, and sugar cooking. Building upon the skills learned in this and previous classes, students prepare a variety of restaurant quality plated desserts suitable for retail, ala carte or banquet service; allowing them to transition from a basic to intermediate skill level. The theory of plated dessert design and presentation are discussed.

Prerequisites: Complete CLR-135, CLR-140. - Must be completed prior to taking this course.

In this course students create classical and modern filled and unfilled cakes and tortes. Students use the creaming, two-stage, sponge and chiffon mixing methods to produce bases for a variety of cakes. Finishing methods of frosting and applying glazes are also covered. Students learn basic and advanced decoration techniques to make borders, flowers and other cake adornments. Program knife kit and uniform are required for this course.

Prerequisites: Complete CLR-135, CLR-140. - Must be completed prior to taking this course.

This course develops skills in college-level academic reading and writing. Emphasis is placed on critical analysis, argumentation and revision. Through the reading and writing processes, students develop and support ideas, refine arguments, evaluate and integrate appropriate sources, reflect on and implement feedback to revise and edit writing, and develop an awareness of the variety of contexts, audiences and purposes of academic writing. Students develop an awareness of appropriate practices relating to intellectual honesty.

Prerequisites: ENG - Must meet one of the following: Writing placement Earned "A" grade in ENG 090 Fundamentals of College Writing Earned "B" or "C" grade in ENG 090 Fundamentals of College Writing places student in ENG 101L. EAL (If applicable): Successful completion of EAL 100 EAL Composition and EAL 101 EAL Reading 2 - Must be completed prior to taking this course. CRE-103 (If required) must be taken concurrently, if not successfully completed prior to enrolling in ENG-101. - Must be taken either prior to or at the same time as this course. CRE - Must meet one of the following: Reading placement Successful completion of CRE 070 Successful completion of CRE 103 Advanced College Reading & Study Skills Concurrently enrolled in CRE 103 Advanced College Reading & Study Skills (co-requisite) - Must be completed prior to taking this course.

This course, the second in a two-course research and writing sequence, continues to expand and refine analytical writing and critical reading skills. Students deepen their understanding of rhetorical contexts and concepts while learning to adapt their research output for different audiences, genres and technologies. In addition, students consider the cultural, historical and intellectual lenses through which texts can be viewed and crafted. The course emphasizes strategies for comprehending advanced college-level texts and developing research skills, including evaluation of source credibility and relevance. Students strengthen their understanding of how meaning is created through grammatical, structural and writerly decisions. The course culminates in students creating a final portfolio or project showcasing their progress on the course learning outcomes.

Prerequisites: Complete ENG-101 or ENG-101L, CRE-103 (minimum grade "C"). - Must be completed prior to taking this course.

In this course, students learn mathematical computations commonly utilized in business programs. Students apply the calculation of fractions and decimals to business concepts such as consumer credit, amortization, merchandising, interest and negotiable notes. In addition, students learn to compute loan interest and sales commission in the context of real-world business examples. This course is not intended for any transfer degree program.

Prerequisites: Complete MAT-080 (minimum grade "C")or successful placement. - Must be completed prior to taking this course.

This course provides the student with an understanding of how the scientific method is applied to the study of human and animal behavior. Topics include: research results, the major principles and perspectives of psychology, applications of contemporary psychology, the structure and function of the nervous system, foundations of learning, intelligence, social behavior, personality, feeling and emotion, motivation, abnormal psychology and its causes and therapies, developmental patterns and the measurement of behavior.

This course develops student skills in the organization and oral expression of ideas through a variety of speeches. Emphasis is on the way people communicate effectively in professional, business and social situations.

Prerequisites: ENG-101L or eligibility for ENG-101. - Must be completed prior to taking this course. Eligibility for ENG-101. - Must be completed prior to taking this course.