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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 WordRTF
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 • WordRTF


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: WordRTF
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: WordPDF Sanitation Test: WordRTF


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