Culinary Arts

School of Social Sciences, Business and Humanities To contact instructors, click on their names to get the email addresses of full-time professors or the appropriate school contact information for adjunct faculty.
CA 170 PROFESSIONAL COOKING---BASIC SKILLS 3 Units Fee: $25. Introduces students to the principles and application of basic culinary arts. Emphasizes basic knife skills, product identification, proper equipment usage, and time management skills. [D; CSU]
CA 170 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
72621 CA 170 01 04:00PM-05:50PM TTH 105B Dirolf,Axel 8 0*
    06:00PM-09:05PM TTH KITCHEN      
MAIN CAMPUS - DAY, EVENING Begins: 8/20/2012 Ends: 10/13/2012 *Open seats as of Wednesday, November 14, 2012 2:15 PM
75004 CA 170 50 09:00AM-10:50AM S 105B Atkins,Mark 18 0*
    11:00AM-02:05PM S 105B      
MAIN CAMPUS - SATURDAY Begins: 8/20/2012 Ends: 12/20/2012 *Open seats as of Wednesday, November 14, 2012 2:15 PM
CA 171 SOUPS, STOCKS, AND SAUCES 3 Units Fee: $25. [Prerequisite: CA 170 or equivalent.] Prepares a variety of stocks, sauces, and soups. Emphasizes proper cooking techniques and palate development. [D; CSU]
CA 171 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
72622 CA 171 01 04:00PM-06:15PM MW 105B Dirolf,Axel 8 0*
    06:25PM-09:55PM MW KITCHEN      
MAIN CAMPUS - DAY, EVENING Begins: 10/22/2012 Ends: 12/12/2012 *Open seats as of Wednesday, November 14, 2012 2:15 PM
CA 181 FOOD SERVICE SAFETY, SANITATION, AND NUTRITION 1 Unit Introduces students to principles of food microbiology, food-borne diseases, as well as regulatory standards and measures required for the prevention of food-borne diseases. Meets current food protection standards for regulatory agents. Prepares students to test for the San Diego County food handlers' certification. [D; CSU]
CA 181 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
72623 CA 181 601 06:30PM-07:20PM TH 217 Atkins,Mark 8 0*
    07:30PM-08:20PM TH 217      
HYBRID/MAIN CAMPUS - EVENING Begins: 8/20/2012 Ends: 10/13/2012 This is a Hybrid course. On campus meetings and online participation are required. Class meets every other week. *Open seats as of Wednesday, November 14, 2012 2:15 PM
CA 182 INTRODUCTION TO BAKING SKILLS AND CULINARY ARTS 3 Units Fee: $25. Introduces students to basic baking techniques and to the primary ingredients utilized in the baking industry. Emphasizes weights, measures, and preparation of basic sweet dough, rolls, pie dough, fillings, cakes, and cookies. [D; CSU]
CA 182 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
72624 CA 182 01 04:00PM-06:10PM MW 105B Baum,Ellen 8 0*
    06:20PM-09:40PM MW 105B      
MAIN CAMPUS - DAY, EVENING Begins: 8/20/2012 Ends: 10/13/2012 *Open seats as of Wednesday, November 14, 2012 2:15 PM
CA 183 FOOD PURCHASE AND CONTROL 2 Units [Recommended Preparation: BUS 183 or equivalent.] Familiarizes students with basic aspects of purchase and cost control within the food service industry. Reviews basic mathematics utilized in food purchase calculations, discounts, markups, and skills required in forecasting operational needs, menu pricing, and cost control. Emphasizes essential skills required by employers within the industry. [D; CSU]
CA 183 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
72625 CA 183 601 06:30PM-08:20PM TH 217 Atkins,Mark 8 0*
HYBRID/MAIN CAMPUS - EVENING Begins: 10/22/2012 Ends: 12/12/2012 This is a Hybrid course. On campus meetings and online participation are required. Class meets every other week. *Open seats as of Wednesday, November 14, 2012 2:15 PM
CA 186 PROFESSIONAL BAKING AND PASTRY PRODUCTION---BREADS 3 Units Fee: $25. [Prerequisite: CA 182 or equivalent.] Covers advanced techniques utilized in the production, storage, evaluation, and presentation of uniform baked products. Emphasizes American and ethnic breads, rolls, pastries and fillings, and trains students in bakery layout and assembly techniques designed to maximize efficiency in the production of baked products. [D; CSU]
CA 186 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
75044 CA 186 01 04:00PM-06:15PM TTH 105B Huynh,Trang 8 0*
    06:25PM-09:55PM TTH KITCHEN      
MAIN CAMPUS - DAY, EVENING Begins: 10/22/2012 Ends: 12/12/2012 *Open seats as of Wednesday, November 14, 2012 2:15 PM
Total Courses: 6 Total Sections: 7
What is a hybrid course? | Close

On-campus meetings and participation are required.

In addition to face-to-face meetings, hybrid courses entail online assignments and activities, typically conducted through Blackboard, such as discussion board posts, quizzes, WebQuests and more.
What is an Honors option? | Close

Honors courses provide enhanced admission opportunities, increased scholarship opportunities and special recognition on transcripts.

For more details about the Honors Program, see swccd.edu/honorsprogram