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Arts & Communication Division  

Culinary Arts

Course Offerings

Information regarding specific days and times courses are offered can be found in the San Joaquin Delta College Schedule of Classes which is published three times per year—Fall, Spring, and Summer. Courses are listed in the Schedule of Classes according to the department names as follows:

  • Cul Art Culinary Arts
  • FCS Family and Consumer Sciences

Course Descriptions

Cul Art 1 Introduction to the Hospitality Industry - 2 Units
Prerequisites: Reading Level II or concurrent enrollment in reading.
This course is designed to explore the organization and responsibilities of foodservice personnel within the hospitality industry. The growth, development, and future of the hospitality industry are investigated. (CSU).

Cul Art 3 Sanitation and Safety - 2 Units
Prerequisites: Reading Level II or concurrent enrollment in reading.
This course is designed to study the basic principles of hygiene and the application of these principles to foodservice operations. Safety elements in foodservice planning, description of maintenance, operation of appropriate foodservice equipment, and OSHA regulations are included. Emphasis is placed on the supervisor's responsibilities in maintaining high sanitation and safety standards. (CSU)

Cul Art 4 Food and Beverage Cost Technologies - 2 Units
Prerequisites: Reading Level II or concurrent enrollment in reading.
This course is designed to enable the student to study food, beverage, and labor cost controls. The student learns recipe conversions, menu pricing, food and labor cost percentages, and interprets a profit and loss statement. A working knowledge of culinary mathematics as it applies directly to food cost analysis is stressed as well as the necessary mathematics proficiency required to function effectively in the foodservice industry. (CSU)

Cul Art 5 Commercial Food Preparation - 4 Units
Prerequisites: Reading Level II or concurrent enrollment in reading.
This course is designed to explore the theory of basic commercial food production techniques and applications. The students develop skills in knife, tool, and equipment operation and apply principles of food preparation to produce a variety of food products. Students are involved in meal production and rotate through commercial foodservice job stations. (CSU)

Cul Art 7 Baking - 3 Units
Prerequisites: Reading Level II or concurrent enrollment in reading.
This course is the development of basic skills that are involved in dessert and bread production from formulas used in quantity foodservice. Care and use of bakeshop equipment are included. (CSU)

Cul Art 9 Restaurant Operations - 9 Units
Prerequisites: Reading Level II or concurrent enrollment in reading.
This course is designed to enable the student to prepare and serve food for an a la carte restaurant. Students gain experience and practice in the business of restaurant operations during performance of cooking and serving in the campus restaurant. Students perform dining room service using a variety of types of service. Students learn to operate a point of sale computer. (CSU)

Cul Art 11 Menu Planning - 1.5 Units
Prerequisites: Reading Level II or concurrent enrollment in reading.
This course is designed to summarize the basic principles of menu planning and layout for various foodservice operations. Factors considered are nutritional adequacy, economic requirements, types of operations, skill of personnel, clientele and equipment. (CSU)

Cul Art 13 Purchasing and Receiving - 1.5 Units
Prerequisites: Reading Level II or concurrent enrollment in reading.
This course is designed to survey purchasing and receiving practices in commercial foodservice operations. The course includes the writing of specifications, standards and grades of food. Analysis of food quality and the factors influencing pricing are included. (CSU)

Cul Art 19 Kitchen Management - 9 Units
Prerequisites: Cul Art 9; Reading Level II or concurrent enrollment in reading.
This course is a survey of management principles of commercial food production and service. Students gain experience in supervision of the Student Chef and kitchen production staff. (CSU)

Cul Art 25 Food Service Management - 2 Units
Prerequisites: Reading Level II or concurrent enrollment in reading.
This course is designed to enable the student to study the principles of managing all types of commercial and institutional foodservice. Areas such as sales, promotion, advertising, personnel, legal aspects, and labor-management relations are covered. Styles of leadership are evaluated. Human relations and personnel management skills are discussed. (CSU)

Cul Art 27 Garde Manger - 1.5 Units
Prerequisites: Reading Level II or concurrent enrollment in reading.
This course is about the artwork of the foodservice industry that blends aesthetic and practical aspects of food presentation. Salads, sandwiches, buffet, buffet presentations are discussed. Advanced garde manger techniques for show pieces utilizing American Culinary Federation competition criteria are stressed. (CSU)

Cul Art 29 Beverage Management - 1.5 Units
Prerequisites: Reading Level II or concurrent enrollment in reading.
This course is the history of production, laws, responsibilities, and service of beverages. Emphasis is placed on beers, wines, liquors, coffees, teas, and non-alcoholic beverages. (CSU)

FCS 6 Nutrition - 3 Units (Previously H Ec 2, Nutrition)
Prerequisites: Reading Level II or concurrent enrollment in reading.
This course is the study of nutrition as a science and its application to human health and disease. It provides an introduction to the roles of carbohydrates, fats, proteins, minerals, vitamins, and water in human nutrition. The course also includes an individual dietary study and evaluation based on the National Research Council Recommended Dietary Allowances. (CSU)

FCS 50H Special Studies - 1-2 Units (Previously H Ec 50H, Special Studies)
Prerequisites: Completion of entry level Family & Consumer Sciences courses with a grade of B or better; reading level II or concurrent enrollment in reading.
Special studies is open to any student qualified to do advanced work in the field of Family & Consumer Sciences or closely related areas. The special study may include research, directed reading, field work or other advanced study. May be repeated for a maximum of four units. (CSU)

FCS 91 Medical Nutrition Therapy - 3 Units
Prerequisites: FCS 6; Reading Level II
This course is designed to increase the student's knowledge of the use of foods and nutrients for the prevention and treatment of diseases such as diabetes mellitus, hypertension, osteoporosis, vascular disease, and cancer. Enteral and parenteral delivery of nutrition are reviewed. Nutritional concerns related to maternal and child health are covered. Emphasis is placed on application of knowledge to patient care. This course is suited for students planning a career in nursing, other health professions, and foodservice in healthcare institutions.

FCS 93V Work Experience: Family and Consumer Science - 1-8 Units (Previously H Ec 50H, Vocational Education Work Experience)
Limitations on Enrollment: The student must enroll in a course that is directly related to the family and consumer studies work experience. The student must enroll in a minimum of 7 units during the semester including work experience units. For summer session, the student must enroll in one related course in addition to work experience. The combined total number of units a student may take in internship, work experience, and occupational practice may not exceed a maximum of 16 units. Participation requires submission and approval of work experience program objectives and an employer work experience agreement.
This course is designed for students employed in family and consumer studies. The course objectives are developed by the students in consultation with their supervisor. Students are engaged in a specific research project or on-the-job learning activities under the supervision of a worksite supervisor and a college work experience instructor. To Register, complete an application form available at the Applied Science and Technology Division office, Holt 140.

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San Joaquin Delta College
5151 Pacific Ave
Stockton, California 95207
(209) 954-5151

 

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