Culinary Arts
55 courses · College of the Desert · 2026-2027 Catalog
Classes: Fall 2026
CART 002 Kitchen Basics
- Units
- 0.5
- Hours
- Lecture Hours: 9
Skills and knowledge required to safely work within a commercial or training kitchen environment including cleaning and sanitation, safety, knife skills, equipment identification and usage, and uniform policy.
CART 010 Cost Controls in Food Service
- Units
- 3
- Hours
- Lecture Hours: 54
- Transfers to
- CSU
This course studies the basic principles of purchasing food and beverages, as well as nonfood items, with particular attention to product identification and to the ordering, receiving, storing, and issuing sequence. POS and control systems are examined as an efficient tool, costs and procedures for ordering, receiving, storing, and issuing are discussed. Concepts of food sales, revenue, and labor costs are studied.
CART 012 Culinary Nutrition Fundamentals
- Units
- 3
- Hours
- Lecture Hours: 54
- Transfers to
- CSU
This course studies sound nutrition principles and healthy preparation techniques to create nutrient-dense foods, beverages, and menus.
CART 013 Culinary Measurements
- Units
- 3
- Hours
- Lecture Hours: 54
- Transfers to
- CSU
This course studies types of measurements, scaling recipes, converting units of measure, costing ingredients, setting menu prices, conversions, and determining food yields.
CART 014 Managing the Professional Kitchen
- Units
- 3
- Hours
- Lecture Hours: 54
- Transfers to
- CSU
This course studies back-of-house management in a professional kitchen. Students will analyze cost and sales, manage inventory, manage food production, design and manage the menu, and require standardized recipes.
CART 015 Your Culinary Career
- Units
- 3
- Hours
- Lecture Hours: 54
This course studies types of culinary careers, goal setting for your culinary career, résumés and cover letters geared toward professional food service, soft skills and culinary uniform, interviewing with a chef, and salaries in the culinary industry.
CART 016 Culinary Supervision
- Units
- 3
- Hours
- Lecture Hours: 54
- Transfers to
- CSU
This course offers insight into the various aspects of supervision in the hospitality industry. Supervisory roles, responsibilities, and essential managerial skills shall be discussed. The goal of the course is to equip students with the necessary authoritative and decision-making skills to be used in the workplace. This course may be offered in a distance education format. C-ID: HOSP 170 X
CART 020 Baking and Pastries I
- Units
- 3
- Hours
- Lecture Hours: 18, Lab Hours: 108
- Prerequisite
- CART-060 or concurrent enrollment.
- Transfers to
- CSU
This course is designed to provide understanding of basic characteristics and function of major ingredients. Focus is on the importance and accuracy of weights, measurements and mixing methods. Hands-on experience in the production of doughs, yeast breads, cookies, pies, cakes, and decorating techniques. A Classic Chef uniform is required for this course. Note: No credit for CART 020 if student has successfully completed CART 033. Culinary Uniform and Lab Requirements Lab courses require hands-on participation in the kitchen, physical attendance is required in each class. Students must provide their own culinary uniforms. The uniform requirements include a cook's coat (white with logo and name), cook's pants (black), apron (white), cook's beanie (white), and non-slip kitchen shoes (black). Order uniforms in advance, delivery typically takes two weeks. Use the link below for ordering your required uniform from ChefWorks. Note: Kitchen shoes will be purchased separately. https://portals.chefworks.com/customer/account/cre ate/code/cotd
CART 021 Baking and Pastries II
- Units
- 3
- Hours
- Lecture Hours: 18, Lab Hours: 108
- Prerequisite
- CART 020 and CART 060.
This course provides the student with the knowledge and skills necessary for the production of cakes, meringues, Bavarian cremes, mousses, buttercream, and ice cream. A classic chef uniform is required for this course. Culinary Uniform and Lab Requirements Lab courses require hands-on participation in the kitchen, physical attendance is required in each class. Students must provide their own culinary uniforms. The uniform requirements include a cook's coat (white with logo and name), cook's pants (black), apron (white), cook's beanie (white), and non-slip kitchen shoes (black). Order uniforms in advance, delivery typically takes two weeks. Use the link below for ordering your required uniform from Chefworks. Note: kitchen shoes will be purchased separately. https://orderentry.chefworks.com/cotd
CART 030 Whole Food Natural Cooking
- Units
- 3
- Hours
- Lecture Hours: 18, Lab Hours: 108
- Prerequisite
- CART 060 and CART 040.
This course builds a foundation of sustainable foods and a comprehensive relationship to natural whole food and meal composition including: food groups, lifestyle diets, organically grown, non-processed ingredients, and locally sourced food.
CART 040 Culinary Fundamentals
- Units
- 3
- Hours
- Lecture Hours: 18, Lab Hours: 108
- Prerequisite
- CART 060 or concurrent enrollment.
- Transfers to
- CSU
Fundamental concepts, skills and techniques involved in basic cookery are covered in this course. Special emphasis is given to the study of ingredients, cooking theories and preparation of stocks, broths, glazes, soups, thickening agents, grand sauces and emulsion sauces. Lectures and demonstrations teach organizational skills in the kitchen, work coordination and knife skills. The basics of vegetable cookery, starch cookery and meat, fish, and poultry cookery will be covered, as well as basic cooking methods such as sauteing, roasting, poaching, braising and frying. Students must successfully pass a practical cooking examination covering a variety of cooking methods. A Classic Chef uniform in required for this class. Note: No credit for CART 040 if student has successfully completed CART 003. Culinary Uniform and Lab Requirements Lab courses require hands-on participation in the kitchen, physical attendance is required in each class. Students must provide their own culinary uniforms. The uniform requirements include a cook's coat (white with logo and name), cook's pants (black), apron (white), cook's beanie (white), and non-slip kitchen shoes (black). Order uniforms in advance, delivery typically takes two weeks. Use the link below for ordering your required uniform from ChefWorks: https://portals.chefworks.com/customer/account/cre ate/code/cotd. Note: Kitchen shoes will be purchased separately.
CART 041 Culinary Production and Operations
- Units
- 3
- Hours
- Lecture Hours: 18, Lab Hours: 108
- Prerequisite
- CART-060 and CART 040.
- Transfers to
- CSU
This course studies a la carte and batch cooking emphasizing high-volume food production, station setup, timing, and menu concept development and execution. High-production preparation and serving are taught reinforcing learned basic skills. Accommodations of guest eating trends and dietary restrictions will be discussed.
CART 042 Catering and Production Cooking
- Units
- 3
- Hours
- Lecture Hours: 18, Lab Hours: 108
- Prerequisite
- CART 040 and CART 060.
- Transfers to
- CSU
This course focuses on volume preparation and presentation of foodservice, both "in house" and "off premise" Catering. This course is designed to teach proper techniques and approaches to volume catering, including safe handling and transportation. Students will participate in lab assignments that could include both on-site and off-site events.
CART 043 Hors d'oeuvres & Appetizers
- Units
- 2
- Hours
- Lecture Hours: 18, Lab Hours: 54
- Prerequisite
- CART 040 and CART 060.
- Transfers to
- CSU
This course focuses on the preparation and presentation of first course food items, highlighting a variety of classical, traditional, regional, ethnic, and modern dishes. Students will also learn to demonstrate a variety of presentation concepts, including balance, unity, focal point, and flow.
CART 044 Charcuterie
- Units
- 2
- Hours
- Lecture Hours: 18, Lab Hours: 54
- Prerequisite
- CART 040 and CART 060.
- Transfers to
- CSU
This course focuses on the total utilization concept and preparation of classical and modern charcuterie products, including terrines, pates, ballotines, and other forcemeats with their accompanying garnishes, sauces, and presentations. Plate presentation, mise en place, organization, and utilizing the fundamental techniques of cooking will be reinforced at all times.
CART 045 Deli and Lunch Cookery
- Units
- 2.5
- Hours
- Lecture Hours: 9, Lab Hours: 108
- Prerequisite
- CART 060.
- Transfers to
- CSU
This course covers the principles and practices used in producing Deli items in a commercial environment. A variety of menu items are prepared including salads, salad dressings, and sandwiches. A Classic Chef uniform is required for this course.
CART 046 Breakfast Cookery
- Units
- 1.5
- Hours
- Lecture Hours: 9, Lab Hours: 54
- Prerequisite
- CART 060.
- Transfers to
- CSU
This course covers the principles and practices used in producing commercial breakfast and brunch items in a commercial environment. A variety of menu items are prepared including meats, eggs, grill and breakfast items, and sandwiches. A Classic Chef uniform is required for this course.
CART 047 Restaurant Dining Evaluation
- Units
- 3
- Hours
- Lecture Hours: 54
- Prerequisite
- CART 060 CART 040 CART 064 CART 020 and CART 041.
This experiential learning course immerses students in the Coachella Valley dining scene, combining classroom preparation with structured restaurant visits. Students learn to critically evaluate restaurants across categories including food, service, ambiance, and cultural context. The course culminates in written reviews and oral presentations.
CART 048 Exploring Mexico: Oaxacan Cuisine
- Units
- 2
- Hours
- Lecture Hours: 18, Lab Hours: 54
- Prerequisite
- CART 060 and CART 040.
- Transfers to
- CSU, UC
Known as the land of seven moles, this course explores the culture and cuisine of Oaxaca, Mexico. We'll delve into the corn, chilies, chocolate, herbs and spices that form the foundation of its food as well as history, geography, and regional specialties. We'll examine ingredients, equipment, and fundamental techniques that are common to Oaxaca.
CART 050 Chinese Cooking
- Units
- 2
- Hours
- Lecture Hours: 18, Lab Hours: 54
- Prerequisite
- CART 040 and CART 060.
This course explores the Eight Culinary Traditions building a solid foundation in Chinese culinary techniques, knife skills, and ingredient handling.
CART 060 Sanitation and Safety
- Units
- 2
- Hours
- Lecture Hours: 36
- Transfers to
- CSU
Principles of hygiene and sanitation and the control and prevention of food borne illnesses in food service operations. Emphasis is placed on the food handler's responsibility in maintaining high sanitation and safety standards. Note: No credit for CART 060 if student has successfully completed CART 001.
CART 064 Taste, Smell, & Flavor
- Units
- 2
- Hours
- Lecture Hours: 18, Lab Hours: 54
- Prerequisite
- CART 060 or concurrent enrollment.
- Transfers to
- CSU
The course focuses on the intricate relationship between taste, smell, and flavor and the participant's ability to perceive the basic gustatory and olfactory sensations. Developing dishes requires an ability to recognize and describe the balance of flavors.
CART 073 Culture and Cuisine
- Units
- 2
- Hours
- Lecture Hours: 18, Lab Hours: 54
- Prerequisite
- CART 040 and CART 060.
- Transfers to
- CSU
This course is a study of the evolution of food production, food preservation and preparation techniques, and food habits and beliefs about food. We will delve into geographical, historical, technological and religious factors that have influenced the food-related behaviors of various ethnic groups in the past and present. We will explore how all cultures impact individual's beliefs about food. Several areas of the world will be focused on to help demonstrate the relationship between food and culture. The United States (U.S.) has been referred to as a "melting pot" of many different cultures, which have been, and are being, fused to form the "American" culture. The influence of this fusion on food processing, and culinary methods in the home and in food service establishments will be examined. An introduction to cultural differences in verbal and non-verbal communication-styles will also be examined in-order to prepare students to work most effectively with co-workers and clients.
CART 074 Advanced Cooking
- Units
- 2
- Hours
- Lecture Hours: 18, Lab Hours: 54
- Prerequisite
- CART 060 and CART 040 or CART 003.
- Transfers to
- CSU
This course will incorporate techniques from International Cuisine including history, culture, indigenous ingredients, major flavors, cooking styles, and techniques. Focus is on Classical French cooking, plating, and the science of cooking.
CART 095A Culinary Arts Work Experience
- Units
- 1-5
- Hours
- Lab Hours: 270
- Transfers to
- CSU
This work experience course of supervised employment provides students the opportunity to connect academics to applied experiential learning in the workplace. It assists students in developing transferable employability skills, career awareness, learning industry culture, competencies and norms, and developing professional networks that support career mobility. To enroll, students must have a job or internship placement in a part-time or full-time capacity. Credit may be accrued at the rate of one to five (1-5) units per semester based on the student's ability to meet the hours required per unit enrolled. Students must work 54 hours per unit earned. This Work Experience course is available to students whose job or internship placement is directly related to Culinary.
CART 300 Employment Preparation: Entry Cook
- Units
- 0
- Hours
- Noncredit Hours: 16
Short-term vocational training leading to jobs in the culinary profession.
CART 301 Culinary Interview Preparation
- Units
- 0
- Hours
- Noncredit Hours: 16
This course is the second of the Employment Preparation-Entry Cook certificate and focuses on cover letter and resume development, attitude, attire, and the culinary interview.
CART 302 Kitchen Basics
- Units
- 0
- Hours
- Noncredit Hours: 9
This course will provide the skills and knowledge required to safely work within a commercial or training kitchen environment including cleaning and sanitation, safety, knife skills, equipment identification and usage, and uniform policy.
CART 310 Bakery Sanitation & Organization
- Units
- 0
- Hours
- Noncredit Hours: 16
Short term vocational training leading to jobs in bread baking.
CART 311 Lean Dough
- Units
- 0
- Hours
- Noncredit Hours: 16
- Prerequisite
- CART 310.
This course prepares the student for employment as a bread baker focused on yeast breads and rolls.
CART 312 Rich Dough
- Units
- 0
- Hours
- Noncredit Hours: 16
- Prerequisite
- CART 310.
This course prepares the student for employment as a bread baker focused on yeast breads, rich doughs and rolls.
CART 320 Baking Fundamentals
- Units
- 0
- Hours
- Noncredit Hours: 16
- Prerequisite
- CART 310.
This course prepares the student for employment as a baker focused on quick breads and cakes.
CART 321 Quick Breads
- Units
- 0
- Hours
- Noncredit Hours: 16
- Prerequisite
- CART 320.
This course prepares the student for employment as a baker focused on quick breads.
CART 322 Breakfast Breads & Pastry Dough
- Units
- 0
- Hours
- Noncredit Hours: 16
- Prerequisite
- CART 320.
This course prepares the student for employment as a baker focused on breakfast breads and pastry dough.
CART 323 Cakes
- Units
- 0
- Hours
- Noncredit Hours: 16
- Prerequisite
- CART 320.
This course prepares the student for employment as a baker focused on cakes.
CART 330 Introduction to the Kitchen
- Units
- 0
- Hours
- Noncredit Hours: 16
This course prepares the student for employment as a prep cook.
CART 331 Meat & Potato Preparation
- Units
- 0
- Hours
- Noncredit Hours: 16
- Prerequisite
- CART 330.
This course prepares the student for employment as a prep cook.
CART 332 Fish & Shellfish
- Units
- 0
- Hours
- Noncredit Hours: 16
- Prerequisite
- CART 330.
This course prepares the student for employment as a prep cook.
CART 333 Grains, Legumes & Vegetables
- Units
- 0
- Hours
- Noncredit Hours: 16
- Prerequisite
- CART 330.
This course prepares the student for employment as a prep cook.
CART 334 Poultry
- Units
- 0
- Hours
- Noncredit Hours: 16
- Prerequisite
- CART 330.
This course prepares the student for employment as a prep cook.
CART 335 Culinary Production and Operations
- Units
- 0
- Hours
- Noncredit Hours: 112
This course studies a la carte and batch cooking emphasizing high-volume food production, station setup, timing, and menu concept development and execution. High-production preparation and serving are taught reinforcing learned basic skills. Accommodations of guest eating trends and dietary restrictions will be discussed.
CART 336 Breakfast Cookery
- Units
- 0
- Hours
- Noncredit Hours: 16
This course covers the principles and practices used in producing commercial breakfast and brunch items in a commercial environment. A variety of menu items are prepared including meats, eggs, grill and breakfast items. A Classic Chef uniform is required for this course.
CART 337 Deli and Lunch Cookery
- Units
- 0
- Hours
- Noncredit Hours: 16
- Prerequisite
- CART 060 or concurrent enrollment.
This course covers the principles and practices used in producing deli and lunch items in a commercial environment. A variety of menu items are prepared including salads, salad dressings, and sandwiches. A Classic Chef uniform is required for this course.
CART 340 Volume Food Production
- Units
- 0
- Hours
- Noncredit Hours: 32
- Prerequisite
- Corequisite: CART 060.
This course focuses on volume preparation of food service, both "in house" and "off premise" catering. This course is designed to teach proper techniques and approaches to volume catering, including safe handling and transportation. Students will participate in lab assignments that could include both on-site and off-site events.
CART 341 Banquet and Catering
- Units
- 0
- Hours
- Noncredit Hours: 32
- Prerequisite
- Corequisite: Corequisite CART-060.
This course focuses on presentation of food service, both "in house" and "off premise" catering. This course is designed to teach proper techniques and approaches to banquet and catering planning, preparation, production, and techniques, including safe handling and transportation. Students will participate in lab assignments that could include both on-site and off-site events.
CART 342 Starting a Food Truck
- Units
- 0
- Hours
- Noncredit Hours: 48
- Prerequisite
- Corequisite: CART 360A or CART 360B or CART 060.
The Starting a Food Truck course focuses on the logistics to start a legal and successful food truck business. This course is designed to teach proper techniques and approaches to choosing the right truck, the food truck market, and successfully operating the food truck, including building a business plan, menu, licenses and permits. Students will participate in lab assignments that could include both on-site and off-site events.
CART 342B Catering and Banquet
- Units
- 0
- Hours
- Noncredit Hours: 63
This course focuses on presentation of food service, both "in house" and "off premise" catering. This course is designed to teach proper techniques and approaches to volume catering, including safe handling and transportation. Students will participate in lab assignments that could include both on-site and off-site events.
CART 345 Food Truck Daily Operations
- Units
- 0
- Hours
- Noncredit Hours: 48
- Prerequisite
- Corequisite: CART 360A or CART 360B or CART 060.
This course focuses on the daily operations of a legal and profitable food truck business. This course is designed to teach the student daily operations, pre-planning food, maintanence, locations, and hands-on techniques to successfully operate the food truck. Students will participate in lab assignments that could include both on-site and off-site events.
CART 350A Food Procurement
- Units
- 0
- Hours
- Noncredit Hours: 27
This course studies the basic principles of purchasing food and beverages, as well as nonfood items, with particular attention to product identification and to the ordering, receiving, storing, and issuing sequence.
CART 350B Food Cost Control
- Units
- 0
- Hours
- Noncredit Hours: 27
This course studies the basic principles of estimating and purchasing food and beverages, as well as nonfood items, with particular attention to cost control.
CART 351A Commercial Menu Design
- Units
- 0
- Hours
- Noncredit Hours: 36
This course studies the basic principles of menu making for a variety of types of food service operations, considering the factors of clientele, types of operations, economic requirements, nutritional adequacy, skill of personnel, and equipment limitations.
CART 351B Commercial Menu Economics
- Units
- 0
- Hours
- Noncredit Hours: 18
- Prerequisite
- CART 351A or concurrent enrollment.
This course studies the economic requirements and impact of commercial menu design. Students are introduced to the basic concepts of procurement for both food and non-food items; the importance of developing provider relationships with providers; and how to manage and modify menus to take advantage of seasonal pricing opportunities.
CART 360A Safety & Sanitation Basics
- Units
- 0
- Hours
- Noncredit Hours: 8
This is a study of principles of hygiene and sanitation and the control and prevention of foodborne illnesses in food service operations. Emphasis is placed on the food handler's responsibility in maintaining high sanitation and safety standards.
CART 360B Safety & Sanitation in Culinary Facilities
- Units
- 0
- Hours
- Noncredit Hours: 8
Principles of safety and maintenance of sanitation and hygiene in food service facilities. Emphasis is placed on management's responsibility in maintaining high sanitation and safety standards.
CART 370 Home Culinary Enterprises
- Units
- 0
- Hours
- Noncredit Hours: 18
This class will explore ways for students to legally start their own culinary business from home.