Web Enhanced Courses | Distance Learning

CULINARY ARTS

Information about the Culinary Arts Department

CULAR 20AD    |    CULAR 200AD    |   CULAR 204    |    CULAR 206    |   CULAR 213 A    | 
   
CULAR 213B    |    CULAR 214    |    CULAR 271AD      

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

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 20AD • FOOD SERVICE – SANITATION IN HOTEL/RESTAURANT MANAGEMENT
Instructor: Patricia Pickett: ppickett@lbcc.edu

CULAR 200AD - Introduction to Chocolate
Instructor: Pierre Jues: pjues@lbcc.edu

CULAR 204 • Introduction to Baking
Instructor: Pierre Jues: pjues@lbcc.edu

CULAR 206 - Baking and Pastry II
Instructor: Pierre Jues: pjues@lbcc.edu

CULAR 213 A • Food Preparation 1
Instructor: Frank Madrigal: fmadrigal@lbcc.edu
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
Instructors: Steve Caballero (scaballero@lbcc.edu) & Katia Soujol (ksoujol@lbcc.edu)

CULAR 214 • Professional Gourmet Cooking
Instructor: Katia Soujol: ksoujol@lbcc.edu

CULAR 271AD • Work Experience
Instructor: Patricia Pickett: ppickett@lbcc.edu