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CULINARY ARTS

Information about the Culinary Arts Department

CULAR 200AD    CULAR 204    |    CULAR 207    |    CULAR 213 A    |    CULAR 213B    |    CULAR 214        

GENERAL INFORMATION
Frequently Asked Questions: Fall 2010 Word • RTF
Catering Contract Worksheet: • Excel (updated 1/2010)
Collegiate Environment • Word

Culinary Arts Curriculum Guide 2009-10: PDF
Baking Curriculum Guide:PDF
Kitchen Safety and Sanitation Information and Test • Updated for 08/09 • Word • RTF

CULAR 200AD - Introduction to Chocolate (updated 12/2009)
Instructor: Pierre Jues
Tuesday: PDF
Wednesday: PDF

CULAR 204 • Introduction to Baking (updated 12/2009)
Instructor: Pierre Jues
PDF

CULAR 207 • Commercial Cake Decorating (updated 12/2009)
Instructor: Pierre Jues
PDF

CULAR 213 A • Food Preparation 1
Instructor: Professor Frank Madrigal
Syllabus: Word • RTF Sanitation Test: Word • RTF
Course Information: Weights, measures, safety, equipment identification, salads, dressings, sandwiches, cold and hot appetizers, charcuterie, buffet, baking. In addition, students will be required to attend 10 hours of culinary math instruction in the CTE Success Center/Tech Center.

CULAR 213B • Food Preparation 2
Instructor: S. Caballero
Syllabus: Word • PDF Sanitation Test: Word • RTF

CULAR 214 • Professional Gourmet Cooking - Summer 2010
Instructor: R. Bertein
Syllabus: Word • RTF