Allan Hancock College 1

Culinary Arts

CA 118 Beverage Management

1.0 unit

Acceptable for credit: Transfer CSU

C-ID Course Number: N/A

A study of managing bar and beverage service for profit. Types

of beverages (including mixology), equipment, sanitary operations,

staffing, promotions, purchasing, storage, inventory, and pricing

career perspectives and wages. Topics include the restaurant

business, operations and industry organization; issues in food

service management; and lodging operations, the hotel business,

and the role of service in all sectors. (Fall, Spring) (Letter Grade

or Pass/No Pass)

CA 120 Principles of Foods 1

4.0 units

Acceptable for credit: Transfer CSU

C-ID Course Number: NUTR 120

Advisories: CA 124 - Sanitation, Safety, and Equipment

Content includes recipe and menu development, stocks, sauces,

meat, poultry, fish and shellfish. This course is not open to students

who have received credit for FCS 120. (Fall, Spring) (Letter Grade

Only)

CA 121 Basic Baking and Pastry

3.0 units

Acceptable for credit: Transfer CSU

C-ID Course Number: N/A

Advisories: CA 124 - Sanitation, Safety, and Equipment

The study of equipment, skills and procedures used in commercial

C-ID Course Number: N/A

Prerequisite: CA 121 - Basic Baking and Pastry

Designed to increase the student's proficiency in baking and pastry

techniques with a focus on artistry and practical skills. Explores

classical and modern applications of pastries, meringues, tarts,

syrups, creams, sauces, pies, fillings, fruit desserts, and plating.

(Spring) (Letter Grade or Pass/No Pass)

CA 123 Principles of Foods 2

2.0 units

Acceptable for credit: Transfer CSU

sensory evaluation standards, food safety and sanitation, nutrient

values, food aesthetics, and presentation of vegetables, starches

and grains, salads and dressing, sandwiches, hor d'oeuvres,

Garde Manger, breakfast foods, bakeshop, and international

cuisine. This course is not open to students who are enrolled in or

have received credit for FCS 123. (Spring) (Letter Grade or Pass/

No Pass)

CA 124 Sanitation, Safety, and Equipment

3.0 units

Acceptable for credit: Transfer CSU

use of equipment and examines current recommended practices

including local, state, and federal regulations. (Fall, Spring) (Letter

Grade or Pass/No Pass)

CA 125 Supervision and Training Techniques

3.0 units

Acceptable for credit: Transfer CSU

C-ID Course Number: N/A

A study of food service operations, procedures, and problems

encountered in the development of personnel programs and

desirable labor management relationships. Topics include

C-ID Course Number: N/A

A study of quantity food preparation with emphasis on food,

beverage and labor cost control management in purchasing,

receiving, storing, issuing, and producing food products. Principles

and procedures for the management of institutional, restaurant,

and catering food service settings are examined. (Spring) (Letter

Grade or Pass/No Pass)

CA 129 Catering and Events Management

3.0 units

Acceptable for credit: Transfer CSU

2 Allan Hancock College

Prepares students for self-employment or working within the

hotel/restaurant industry. Includes the research, design, planning,

relations. (Spring) (Letter Grade or Pass/No Pass)

CA 323 Specialty and Wedding Cakes

Advisories: CA 120 - Principles of Foods 1 ; or FCS 120 -

Principles of Foods 1

Prerequisite: CA 124 - Sanitation, Safety, and Equipment or Food

Safety Manager Certification (current or expired) or California

Food Handler Card (current).

A study of cake making including mixing, baking, assembling, filling

and frosting with American layer, European style, and wedding

cake assembly. Client relations and business practices for wedding

cake sales is covered. (Fall) (Letter Grade or Pass/No Pass)

CA 324 Cake Decorating and Decorative Work

Safety Manager Certification (current or expired) or California

Food Handler Card (current).

Instruction in cake decorating techniques including assembling and

icing cakes and pastry bag work for borders, lace, string work,

writing, and flowers. Cake design, colors, construction, evaluation,

and decorations of marzipan, pastillage, and nougatine will be

covered. (Fall) (Letter Grade or Pass/No Pass)

CA 325 Specialty Cakes - Baking and Decorating

2.0 units

Acceptable for credit: D - Credit - Degree Applicable