Culinary Arts

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CA 170 PROFESSIONAL COOKING---BASIC SKILLS 3 Units Fee: $50. 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
87684 CA 170 01 04:00PM-05:50PM TTH 105B Gambrell,Jack 8 0*
    06:00PM-09:05PM TTH KITCHEN      
MAIN CAMPUS - DAY, EVENING
Begins: 8/18/2014 Ends: 10/11/2014
*Open seats as of Monday, October 13, 2014 8:01 AM
CA 171 SOUPS, STOCKS, AND SAUCES 3 Units Fee: $50. [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
87686 CA 171 01 04:00PM-06:10PM MW 105B Dirolf,Axel 8 0*
    06:20PM-09:40PM MW 105B      
MAIN CAMPUS - DAY, EVENING
Begins: 10/20/2014 Ends: 12/11/2014
*Open seats as of Monday, October 13, 2014 8:01 AM
CA 182 INTRODUCTION TO BAKING SKILLS AND CULINARY ARTS 3 Units Fee: $50. 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
87688 CA 182 01 04:00PM-06:10PM MW 105B Baum,Ellen 8 2*
    06:20PM-09:40PM MW 105B      
MAIN CAMPUS - DAY, EVENING
Begins: 8/18/2014 Ends: 10/11/2014
*Open seats as of Monday, October 13, 2014 8:01 AM
CA 186 PROFESSIONAL BAKING AND PASTRY PRODUCTION---BREADS 3 Units Fee: $50. [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
87690 CA 186 01 04:00PM-06:10PM TTH 105B Savage,Sean 8 0*
    06:20PM-09:40PM TTH KITCHEN      
MAIN CAMPUS - DAY, EVENING
Begins: 10/20/2014 Ends: 12/11/2014
*Open seats as of Monday, October 13, 2014 8:01 AM

Total Courses: 4 Total Sections: 4
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 www2.swccd.edu/honorsprogram