# Culinary Arts - CULN (CULN) courses

Bakersfield College · 2026-2027 Catalog · 13 courses

Source: https://bakersfield.elumenapp.com/catalog/2026-2027-Catalog/culinary-arts-culn

"Offered" lists sections in this catalog year's class schedules: Fall 2026, Spring 2027.

### CULN B9 — Introduction to Culinary Arts

- **Units:** 3
- **Hours:** 54 lecture hours
- **Transfers to:** CSU
- **Offered:** Fall 2026, 5 sections (/c/bakersfield-college/schedule/fall-2026/culn.md); Spring 2027, 3 sections (/c/bakersfield-college/schedule/spring-2027/culn.md)
- Credit - Degree Applicable
- Non-repeatable credit
- Grading: Letter grade, Other

Food service operations depend on skilled professionals to uphold standards of safety, quality, and efficiency. Students examine the history, trends, and organizational structures of the industry while developing essential skills in culinary terminology, knife skills, cutting techniques, sanitation practices, work simplification, culinary math, and equipment identification and operation. Special attention given to to communication techniques, time management, organizational strategies, and goal setting, supports professional growth and career planning. Through a combination of lecture and lab sessions, students are introduced to fundamental culinary principles, techniques, and operations. Students are introduced to and apply skills in product identification, ingredient handling, recipe costing, commercial recipe standards, knife skills fundamentals and professional standards of commercial kitchen operations. Through hands-on practice, applied projects, and portfolio development, students prepare for success in both academic and workplace settings. Students learn to plan their weekly schedules, setting them up for educational success. Counseling and Educational Planning are completed during this course. Note: Field trips may be required. Note: Not open to students who have successfully completed FDSV B50.

### CULN B10 — Food Sanitation and Safety

- **Units:** 2
- **Hours:** 36 lecture hours
- **C-ID:** HOSP 110
- **Transfers to:** CSU
- **Offered:** Fall 2026, 5 sections (/c/bakersfield-college/schedule/fall-2026/culn.md); Spring 2027, 2 sections (/c/bakersfield-college/schedule/spring-2027/culn.md)
- Credit - Degree Applicable
- Non-repeatable credit.
- Grading: Letter grade, Other

Food prepared for public consumption depends on trained professionals to ensure it is safe, sanitary, and properly handled. Students examine key principles and concepts for maintaining food safety in commercial operations, including sanitation practices affecting individual operations, the prevention and control of foodborne illnesses through the flow of food, and Hazard Analysis Critical Control Point (HACCP) management. Emphasis is placed on understanding how contamination occurs, how hazards are identified and controlled, and how regulations guide industry best practices. Through case study analyses, simulated inspections, group presentations, and applied learning activities, students learn to identify hazards, evaluate sanitation procedures, and apply regulatory standards to real-world foodservice environments. The course also includes a focused study of worker safety, emphasizing the shared responsibility of maintaining clean, safe, and compliant kitchens in alignment with local and national health codes. Note: Field trips may be required. Note: Not open to students who have successfully completed FDSV B52.

### CULN B11 — Culinary Principles I

- **Units:** 3
- **Hours:** 54 lecture hours
- **Transfers to:** CSU
- **Offered:** Fall 2026, 2 sections (/c/bakersfield-college/schedule/fall-2026/culn.md); Spring 2027, 1 section (/c/bakersfield-college/schedule/spring-2027/culn.md)
- Credit - Degree Applicable
- Non-repeatable credit
- Grading: Letter grade, Other

Successful food production depends on mastering core culinary principles and techniques that ensure quality and consistency. Students examine recipe standardization, the effective use and maintenance of equipment, and essential sanitation and safety practices while building foundational cooking skills. Special attention is given to cookery principles relating to the preparation of stocks, sauces, soups, meats, vegetables, legumes, salads, potatoes, and starches. Through a combination of lecture and lab sessions, students are introduced to fundamental culinary principles, techniques, and operations. Students are introduced to and apply skills in product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals, and professional standards of commercial kitchen operations. Through hands-on activities and practical experience, students gain the skills necessary for both commercial and non-commercial kitchen settings. Note: Field trips may be required. Note: Not open to students who have successfully completed FDSV B55A.

### CULN B12 — Culinary Principles II

- **Units:** 3
- **Hours:** 54 lecture hours
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/bakersfield-college/schedule/fall-2026/culn.md); Spring 2027, 2 sections (/c/bakersfield-college/schedule/spring-2027/culn.md)
- Credit - Degree Applicable
- Non-repeatable credit
- Grading: Letter grade, Other

Food prepared in commercial settings must meet high standards of quality, nutrition, and safety to ensure customer satisfaction and operational success. Students learn key principles and techniques involved in commercial and non-commercial food production, emphasizing nutritional standards, equipment use, and sanitation and safety practices. Special attention given to theories and concepts around game and poultry, fish and shellfish, sandwiches, hors d’oeuvres, breakfast cookery, plant-forward and healthy cooking, legumes, sustainable sourcing, vegetarian and plant-forward cookery, food presentation, including plated and buffet service, and garde manger fosters proficiency in fundamental culinary principles. Through a combination of lecture and lab sessions, students are introduced to fundamental culinary principles, techniques, and operations. Students are introduced to and apply skills in product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals, and professional standards of commercial kitchen operations. Note: Field trips may be required. Note: Not open to students who have successfully completed FDSV B55B.

### CULN B20 — Culinary Production and Operations I

- **Units:** 3
- **Hours:** 18 lecture hours, 108 lab hours
- **Prerequisite:** Successful completion of CULN B9 (or FDSV B50) or equivalent with a grade of C or better. AND Successful completion of CULN B10 (or FDSV B52) or equivalent with a grade of C or better.
- **Corequisite:** Successful completion of CULN B11 (or FDSV B55A) or equivalent with a grade of C or better or may be taken concurrently. OR Successful completion of CULN B12 (or FDSV B55B) or equivalent with a grade of C or better or may be taken concurrently.
- **C-ID:** HOSP 160
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/bakersfield-college/schedule/fall-2026/culn.md); Spring 2027, 1 section (/c/bakersfield-college/schedule/spring-2027/culn.md)
- Credit - Degree Applicable
- Non-repeatable credit.
- Grading: Letter grade, Other

Culinary arts, a discipline rooted in tradition and innovation, provides the foundation for understanding professional kitchen operations within a commercial food service environment. Through a combination of lecture and lab sessions, students are introduced to fundamental culinary principles, techniques, and operations. Students are introduced to and apply skills in product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals, and professional standards of commercial kitchen operations. Emphasis is placed on cooking fundamentals, professional standards, and the practical application of skills through workstation rotations in both kitchen and dining room settings. Students gain hands-on experience in the preparation of foods typical to a dinner house à la carte menu in the campus restaurant, strengthening professional skills, work ethics, and presentation techniques for both plated service and to-go orders. Note: Field trips may be required. Note: Not open to students who have successfully completed FDSV B55C or CULN B49.

### CULN B21 — Culinary Production and Operations II

- **Units:** 3
- **Hours:** 18 lecture hours, 108 lab hours
- **Prerequisite:** Successful completion of CULN B9 (or FDSV B50) or equivalent with a grade of C or better. AND Successful completion of CULN B10 (or FDSV B52) or equivalent with a grade of C or better.
- **Corequisite:** Successful completion of CULN B11 (FDSV B55A) or equivalent with a grade of C or better or may be taken concurrently. OR Successful completion of CULN B12 (FDSV B55B) or equivalent with a grade of C or better or may be taken concurrently.
- **C-ID:** HOSP 160
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/bakersfield-college/schedule/fall-2026/culn.md); Spring 2027, 1 section (/c/bakersfield-college/schedule/spring-2027/culn.md)
- Credit - Degree Applicable
- Non-repeatable credit.
- Grading: Letter grade, Other

Buffet and garde manger preparation requires both technical skill and professional presentation. Students practice work station rotations in the campus restaurant kitchen and dining room while refining culinary techniques and service skills. Special attention is given to buffet design, plating, and teamwork reinforces industry expectations for professionalism and work ethic. Through hands-on experiences in both back- and front-of-house settings, students gain the confidence and versatility needed for successful buffet service and production. Through a combination of lecture and lab sessions, students are introduced to fundamental culinary principles, techniques, and operations. Students are introduced to and apply skills in product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals, and professional standards of commercial kitchen operations. Note: Field trips may be required. Note: Not open to students who have successfully completed FDSV B55D.

### CULN B22 — Culinary Production and Operations III

- **Units:** 3
- **Hours:** 18 lecture hours, 108 lab hours
- **Prerequisite:** Successful completion of CULN B9 (or FDSV B50) or equivalent with a grade of C or better. AND Successful completion of CULN B10 (or FDSV B52) or equivalent with a grade of C or better. AND Successful completion of CULN B11 (FDSV B55A) or equivalent with a grade of C or better or may be taken concurrently. AND Successful completion of CULN B12 (FDSV B55B) or equivalent with a grade of C or better or may be taken concurrently. AND Successful completion of CULN B20 (or FDSV B55C or CULN B49) or equivalent with a grade of C or better. AND Successful completion of CULN B21 (or FDSV B55D) or equivalent with a grade of C or better.
- **C-ID:** HOSP 160
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/bakersfield-college/schedule/fall-2026/culn.md); Spring 2027, 1 section (/c/bakersfield-college/schedule/spring-2027/culn.md)
- Credit - Degree Applicable
- Non-repeatable credit
- Grading: Letter grade, Other

Practical training in food service operations builds the bridge between classroom learning and professional application. Students apply their knowledge of production, service, and management while strengthening technical skills, work ethic, and professional standards in both on-campus and off-campus settings. Students practice work station rotations in the campus restaurant kitchen and dining room while refining advanced culinary techniques and service skills. Special attention given to industry expectations and workplace readiness supports growth in real-world environments. Through supervised practicum experiences at approved sites, students gain insight into the daily operations of food service while preparing for future career advancement. Through a combination of lecture and lab sessions, students are introduced to advanced culinary principles, techniques, and operations. Students are introduced to and apply skills in advanced product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals, and professional standards of commercial kitchen operations. Transportation provided by the student. Note: Field trips may be required. Note: Not open to students who have successfully completed FDSV B55E or CULN B51.

### CULN B23A — Baking Production and Operations I

- **Units:** 3
- **Hours:** 18 lecture hours, 108 lab hours
- **Prerequisite:** Successful completion of CULN B9 (or FDSV B50) or equivalent with a grade of C or better. AND Successful completion of CULN B10 (or FDSV B52) or equivalent with a grade of C or better.
- **C-ID:** HOSP 180
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/bakersfield-college/schedule/fall-2026/culn.md); Spring 2027, 1 section (/c/bakersfield-college/schedule/spring-2027/culn.md)
- Credit - Degree Applicable
- Non-repeatable credit
- Grading: Letter grade, Other

Fundamental baking skills provide the foundation for success in pastry and bread production. Students practice the preparation of cakes, creams, icings, decorating, dessert sauces, tarts, pâte à choux, meringues, cookies, yeast breads, quick breads, and specialty items while refining technique and consistency. Special attention to decorative work, display pieces, and product presentation connects creativity with professionalism and standards. Through demonstrations and hands-on practice, students gain experience in both the production and marketing of baked goods. This course covers fundamental baking skills for students who intend to specialize in baking and pastry making for commercial production. Gourmet baked items and pastries are produced in a time-restricted, quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management. Note: Field trips may be required. Note: Not open to students who have successfully completed FDSV B55F.

### CULN B23B — Baking Production and Operations II

- **Units:** 3
- **Hours:** 18 lecture hours, 108 lab hours
- **Prerequisite:** Successful completion of CULN B9 (or FDSV B50) or equivalent with a grade of C or better. AND Successful completion of CULN B10 (or FDSV B52) or equivalent with a grade of C or better. AND Successful completion of CULN B23A (or FDSV B55F) or equivalent with a grade of C or better.
- **Transfers to:** CSU
- **Offered:** Spring 2027, 1 section (/c/bakersfield-college/schedule/spring-2027/culn.md)
- Credit - Degree Applicable
- Non-repeatable credit.

Advanced pastry work challenges students to refine skills in complex techniques and specialty production. Students practice laminated doughs, advanced yeast doughs, chocolate work, custards, frozen desserts, sugar artistry, and decorated cakes while exploring creativity and precision. Special attention to presentation and professional standards supports growth toward industry readiness. Through demonstrations and intensive hands-on practice, students grow skills in advanced pastry production and design. This course covers advanced baking theories, concepts, principles, and skills for students who intend to specialize in baking and pastry making for commercial production. Production of sourdoughs and laminated doughs, advanced cakes, advanced cookies, advanced pies, and advanced pastries, confections and chocolate, decor pieces, as well as fondant and gum paste decorating and icings are undertaken. Gourmet baked items and pastries are produced in a time-restricted, quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management. Note: Field trips may be required. Note: Not open to students who have successfully completed FDSV B55K.

### CULN B24 — Catering Production and Operations I

- **Units:** 3
- **Hours:** 18 lecture hours, 108 lab hours
- **Prerequisite:** Successful completion of CULN B9 (or FDSV B50) or equivalent with a grade of C or better. AND Successful completion of CULN B10 (or FDSV B52) or equivalent with a grade of C or better. AND Successful completion of CULN B11 (FDSV B55A) or equivalent with a grade of C or better or may be taken concurrently. AND Successful completion of CULN B12 (FDSV B55B) or equivalent with a grade of C or better or may be taken concurrently. AND Successful completion of CULN B20 (or FDSV B55C or CULN B49) or equivalent with a grade of C or better. AND Successful completion of CULN B21 (or FDSV B55D) or equivalent with a grade of C or better.
- **C-ID:** HOSP 160
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026, Spring 2027 schedules
- Credit - Degree Applicable
- Non-repeatable credit

Catering demands advanced skills in organization, creativity, and client-centered service to ensure successful events. Students apply catering knowledge through menu design, food preparation, and customer service while strengthening professional work habits and technological proficiency. Special attention to adapting techniques to client needs builds versatility across diverse catering environments. Students are introduced to culinary concepts, theories, principles, techniques and operations. Students are introduced to and apply skills in product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals and professional standards of commercial kitchen operations.Through supervised, hands-on experiences in planning and executing on-campus and off-campus events, students gain practical insight into the challenges of real-world catering operations. Transportation is the responsibility of the student; practicum sites are supervised by the instructor. Note: Field trips may be required. Note: Not open to students who have successfully completed FDSV B55T.

### CULN B30 — Food and Beverage Management

- **Units:** 3
- **Hours:** 54 lecture hours
- **C-ID:** HOSP 130
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/bakersfield-college/schedule/fall-2026/culn.md); Spring 2027, 1 section (/c/bakersfield-college/schedule/spring-2027/culn.md)
- Credit - Degree Applicable
- Non=repeatable credit

Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities. Topics include: functions of management, marketing, menu development, effective cost controls in purchasing, labor and service techniques. Field trips may be required.

### CULN B48WE — Work Experience Education

- **Units:** 1-14
- **Hours:** 54-756 activity hours
- **Transfers to:** CSU
- **Offered:** Fall 2026, 3 sections (/c/bakersfield-college/schedule/fall-2026/culn.md); Spring 2027, 3 sections (/c/bakersfield-college/schedule/spring-2027/culn.md)
- Credit - Degree Applicable
- 1-14 units per semester for a total of 14 units.
- Limitation on enrollment: Declared major or occupational goal and evaluation of student’s qualifications and objectives.
- Grading: Letter grade, Other

College credit for Culinary Arts related learning experiences obtained on the job in accordance with a training plan developed cooperatively between the employer, college, and student. One credit hour of community college work shall require a minimum of 54 hours of total student work. Work experience credit may accrue at the rate of 1 to 14 credits per enrollment term for a total of 14 credits. Repetition allowed per Title 5 55253. Note: Not open to students who have successfully completed 14 credits of FDSV B48WE.

### CULN B49 — Culinary Production and Operations I

- **Units:** 3
- **Hours:** 18 lecture hours, 108 lab hours
- **Prerequisite:** Successful completion of CULN B10 or equivalent with a grade of C or P or better.
- **C-ID:** HOSP 160
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026, Spring 2027 schedules
- Credit - Degree Applicable
- Non=repeatable credit

Through a combination of lecture and lab sessions, students are introduced to fundamental culinary principles, techniques and operations. Students are introduced to and apply skills in product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals and professional standards of commercial kitchen operations. A BC Culinary Arts uniform is required. Field trips may be required.