Culinary Arts
12 courses · Chaffey College · 2026-2027 Catalog
Classes: Summer 2026 · Fall 2026 · Spring 2027
CUL 15 Sanitation, Safety, and Equipment Management
- Units
- 3
- Hours
- 48-54 Lecture
- Transfers to
- CSU
- C-ID
- HOSP 110
Safety, sanitation, and proper equipment management issues in the food service industry. In-depth coverage of industry-based sanitation and safety standards that prevent contamination and food-borne illness, forestall on-the-job accidents and injuries of workers, and preclude equipment misuse and damage. Disaster planning fire prevention, and basic first aid procedures are highlighted. Special emphasis on the local, state, and federal agencies and programs - such as OSHA, HACCP, and Serv-Safe –having regulatory oversight in food service workplaces.
CUL 17 Principles of Food Preparation
- Units
- 3
- Hours
- 32-36 Lecture, 48-54 Laboratory
- Prerequisite
- Completion with a C or better in: CUL 15
- Transfers to
- CSU
- C-ID
- HOSP 160
Principles and techniques in professional food preparation, including science and technology of the kitchen, food service safety and sanitation policies and procedures, recipe specifications, and kitchen equipment use and maintenance. This course also covers nutritional components of foods under review. These components include the digestion, absorption and metabolism of nutrients. Culinary concepts include mise en place, dry and moist cookery, appropriate use of produce, dairy and dry goods, and sustainability using local sourcing. Includes demonstrations of hands-on professional food preparation techniques and how they apply to a culinary team.
CUL 22 Bistro, Restaurant, and Catering Operations
- Units
- 3
- Hours
- 16-18 Lecture, 96-108 Laboratory
- Prerequisite
- Completion with a C or better in: CUL 17
- Transfers to
- CSU
Planning, marketing, organization, execution and food preparation for a bistro, restaurant or a catered banquet. Acting as managers, chefs, and team members, students will produce menus and cook a variety of dishes for different styles of catered events. Students will utilize the professional and technical presentation methods used for plated meals, and buffet luncheons. An understanding of the diverse social, religious, dietary, and cultural influences on how food is prepared and presented will be emphasized throughout the course.
CUL 438 American Regional Cuisine
- Units
- 4
- Hours
- 16-18 Lecture, 144-162 Laboratory
- Prerequisite
- Completion with a C or better in: CUL 15
- Transfers to
- CSU
American Regional Cuisine explores the diversity of food culture throughout North America. Cuisines as varied and diverse as those of New England, New Orleans, New Mexico, TexMex, Cajun & Creole, the Deep South, BBQ styles, indigenous & Native American cuisines, Florida and the keys, California, Hawaii, and the Pacific Northwest, will be explored. Students will create authentic dishes from the various regions in the kitchen lab and explore their influences and the diversity of cultures.
CUL 440 Introduction to Baking
- Units
- 4
- Hours
- 16-18 Lecture, 144-162 Laboratory
- C-ID
- CULI 180X
This course covers fundamental baking skills for students who intend to specialize in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, and pastries, as well as decorating and icings are undertaken. Baked goods from diverse communities will be explored. 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.
CUL 441 Advanced Professional Baking
- Units
- 4
- Hours
- 16-18 Lecture, 144-162 Laboratory
- Prerequisite
- Completion with a C or better in: CUL 440
Advanced baking and patisserie techniques, including advanced formulas. Explore advanced fundamental techniques in baking and patisserie. The course emphasizes the altering of percentages of ingredients in formulas to produce desired results and the examining of how a formula works, including changes of yields. Introduction to hot, cold, and frozen desserts with concentration on the composition of restaurant-style plated desserts. Topics include traditional composed desserts, modern menu fusion, international/ethnic and classical dessert combinations.
CUL 442 Professional Cooking
- Units
- 4
- Hours
- 16-18 Lecture, 144-162 Laboratory
- Prerequisite
- Completion with a C or better in: CUL 17
Intermediate and advanced culinary techniques, including a historical and contemporary exploration of cultural cuisines from diverse cultures. Practical application of culinary theory and techniques that provide students with a realistic experience of professional cooking and kitchen culture. Focus on intermediate knife skills; foundations and principles of seafood, shellfish, crustacean, meat, & poultry fabrication and preparation; exploration of advanced sauces, stocks, and soups; vegetable and starch identification; study of Sous Vide, smoking, curing, and preserving techniques; focus on plating, palate development, tasting, menu planning and costing. An advanced exploration of braising, poaching, saute, roasting, stewing, stir fry, grill and frying techniques. Kitchen safety and sanitation rules are revisited and practiced.
CUL 443 Artisan Breads
- Units
- 4
- Hours
- 16-18 Lecture, 144-162 Laboratory
- Advisory
- CUL 440
Artisan Breads provides students with the information, tools, and instruction to gain proficiency in the preparation of a variety of artisan breads. This course will also focus on international breads with an evaluation of bread and yeast products from throughout the world. Emphasis is placed on learning to mix, ferment, shape, bake, and store hand-crafted breads. Students focus on traditional fermentation, as well as the science of the ingredients. Students learn the assembly and speed necessary to increase their proficiency in meeting production deadlines with quality products.
CUL 444 World Cuisine
- Units
- 3
- Hours
- 32-36 Lecture, 48-54 Laboratory
- Corequisite
- Concurrent or Previous Enrollment or completion with a C or better in: CUL 17
This course will introduce students to cuisines found throughout the world. Culinary history and general characteristics that have influenced the development of each region's cuisine will be studied. This includes the geography, climate, religion and trade that have played a role in the development of distinct international cuisines. Specific areas of instruction will include the identification of ingredients and equipment related to each region or cuisine.
CUL 445 Cake Decorating and Pastry Art
- Units
- 3
- Hours
- 32-36 Lecture, 48-54 Laboratory
Course presents a variety of preparation techniques that emphasize the fundamentals of cake decoration, types of icing and icing techniques, and assorted fillings. Introduces fundamental techniques of piping, borders, color technique, patterns, writing, and design. Chocolate cake production including chocolate decor, mousses and cocoa fudge icing & ganache.
CUL 446 World Baking
- Units
- 3
- Hours
- 32-36 Lecture, 48-54 Laboratory
- Advisory
- CUL 15
This course will focus on the flavor profiles and associated techniques related to a variety of baked desserts from the African continent, Southeast & East Asia, India, the Middle East, Mexico, South & Central America, Brazil, and the Caribbean. Emphasis on regional ingredients and baked and sweet foods from diverse communities. An exploration of the diverse religious and geographical influences on the desserts represented.
CUL 447 Garde Manger: The Art & Craft of the Cold Kitchen
- Units
- 4
- Hours
- 16-18 Lecture, 144-162 Laboratory
- Prerequisite
- Completion with a C or better in: CUL 15
- Transfers to
- CSU
Introduction to the three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Students learn to prepare canapés, hot and cold hors d'oeuvres, appetizers, pâtés, galantines, terrines, dressings & sauces, chilled soups, specialty sandwiches, composed salads and salad bar presentations. Classic and contemporary styles of presenting food and preparing breakfast & brunch buffets will be explored. An exploration of the diverse social, religious, geographical and cultural influences on cold food preparations and Garde Manger will be explored.