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
76100 CA 170 01 04:00PM-05:50PM TTH 229B Dirolf,Axel 8 3*
    06:00PM-09:05PM TTH KITCHEN      
MAIN CAMPUS - DAY, EVENING Begins: 1/14/2013 Ends: 3/9/2013 *Open seats as of Friday, April 12, 2013 7:38 AM
CA 172 PROFESSIONAL COOKING---ADVANCED SKILLS 3 Units Fee: $25. [Prerequisite: CA 170 or equivalent.] Provides training in proper knife skills and butchery techniques. Explores cooking methods applied to the preparation of proteins. Introduces Garde manger and the art of food presentation techniques. [D; CSU]
CA 172 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
76101 CA 172 01 09:00AM-11:05AM S 105B Baum,Ellen 19 4*
    11:15AM-02:30PM S KITCHEN      
MAIN CAMPUS - SATURDAY Begins: 1/14/2013 Ends: 5/24/2013 *Open seats as of Friday, April 12, 2013 7:38 AM
CA 173 PROFESSIONAL COOKING---CULTURAL FOODS 3 Units Fee: $25. [Prerequisite: CA 170 or equivalent.] Explores various cultural cuisines, including discussion of the history, geography, and social customs related to each cuisine. Provides instruction and applies the principles of international food preparations. Emphasizes use of proper techniques and equipment. [D; CSU]
CA 173 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
76102 CA 173 01 04:00PM-06:10PM MW 229B Dirolf,Axel 9 0*
    06:20PM-09:40PM MW 229B      
MAIN CAMPUS - DAY, EVENING Begins: 3/18/2013 Ends: 5/16/2013 *Open seats as of Friday, April 12, 2013 7:38 AM
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
76103 CA 181 501 ONLINE ONLINE ONLINE Atkins,Mark 8 1*
    ONLINE ONLINE      
ONLINE Begins: 1/14/2013 Ends: 3/9/2013 *Open seats as of Friday, April 12, 2013 7:38 AM
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
76104 CA 182 01 03:30PM-05:45PM MW 105B Baum,Ellen 8 0*
    05:55PM-09:25PM MW KITCHEN      
MAIN CAMPUS - DAY, EVENING Begins: 1/14/2013 Ends: 3/9/2013 *Open seats as of Friday, April 12, 2013 7:38 AM
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
76105 CA 183 602 05:30PM-09:20PM TH 225 Atkins,Mark 9 11*
HYBRID/MAIN CAMPUS - EVENING Begins: 3/18/2013 Ends: 5/16/2013 This is a Hybrid course. On-campus meetings and online participation are required. *Open seats as of Friday, April 12, 2013 7:38 AM
CA 185 PROFESSIONAL PASTRY DESIGN AND DECORATING 3 Units Fee: $25. [Prerequisite: CA 182 or equivalent.] Trains students in the application of professional-level pastry design and decoration techniques. Emphasizes the design, decoration, and presentation of traditional pastries and wedding cakes. Students learn to prepare sugar- and chocolate-based icings and fillings. [D; CSU]
CA 185 Sections Offered
Cls No. Crs/Sect No. Time Days Room Instructor #Weeks #Seats
76106 CA 185 01 03:30PM-05:20PM TTH 229A Savage,Sean 9 0*
    05:30PM-08:35PM TTH KITCHEN      
MAIN CAMPUS - DAY, EVENING Begins: 3/18/2013 Ends: 5/16/2013 *Open seats as of Friday, April 12, 2013 7:38 AM
Total Courses: 7 Total Sections: 7