Culinary Arts
21 courses · Lake Tahoe Community College · 2026-2027 Catalog
Classes: Fall 2026 · Winter 2027 · Spring 2027
CUL 101 Introduction to the Culinary Arts and Foodservice
- Units
- 3
- Hours
- 3 hours lecture weekly, 36 contact hours total
- Transfers to
- CSU
This course introduces the foodservice/hospitality industry, including career options and the nature of the profession. The course is designed not only for students who are interested in entering the field of culinary arts to pursue it as a career goal but also for students wishing to learn more about this dynamic profession and the rudiments of professional food service. Students will learn the expectations of the industry and ways they can meet those expectations. The course will provide a framework from which to build a career within the industry and will establish a foundation for future related coursework. This course satisfies the related Instruction for the American Culinary Federation’s Introduction to Food Services course.
CUL 102 Principles and Practices of Food Preparation
- Units
- 4.5
- Hours
- 2.5 hours lecture weekly, 6 hours lab weekly, 102 contact hours total
- Transfers to
- CSU
- C-ID
- HOSP 160
This course will provide students with a comprehensive understanding of food and the processes of preparing food for human consumption. Included will be a survey of food itself: origins and history, categorization, selection, purchasing, and preservation. There is a special emphasis on the processing and fabricating of food and the specific processes of cooking. In the lab the student will apply the principles of cooking and food preparation that they learn in the lecture. The focus will be on the development of the rudimentary skills in food preparation and cooking that form the base for all further culinary classes and for ultimate success in the industry. This course satisfies the related Instruction for the American Culinary Federation’s Food Preparation I course.
CUL 103A Food Safety and Sanitation
- Units
- 3
- Hours
- 3 hours lecture weekly, 36 contact hours total
- Transfers to
- CSU
This course presents an in-depth coverage of food safety and sanitation in food-borne diseases, the flow of food, safe food handling, maintaining sanitary facilities, and equipment and crisis management. The course covers the principles of storing, preparing, and serving food to ensure that food is fit for human consumption. Students will study the importance of sanitary habits by food service personnel, causes of food borne illness and spoilage, public health practices, and managerial procedures to insure sanitary food for the public. Upon successful completion of the course and assessment, students will receive a ServSafe® Certificate issued by the National Restaurant Association Educational Foundation. This certificate is recognized by the food service industry and the American Culinary Federation (ACF). This course satisfies the Related Instruction for the American Culinary Federation’s Sanitation and Safety course.
CUL 104 Principles and Practices of Baking and Pastry Arts
- Units
- 4
- Hours
- 2 hours lecture weekly, 6 hours lab weekly, 96 contact hours total
- Transfers to
- CSU
This course will introduce students to the principles and practices of baking and pastry arts. Understanding baking requires a more scientific approach than cooking; therefore, there will be greater emphasis on food chemistry and science and scientific experimentation. Students will learn the broad range of basic baked goods including breads, rolls, pies, cakes, and cookies as well as be introduced to the concept of pastry arts by making puddings, fillings, dessert sauces, icings, mousses, bavarians, and other pastry preparations. In the lab, students will apply the theory that they learn in the lecture to produce baked and pastry goods.
CUL 107 Culinary Nutrition
- Units
- 3
- Hours
- 3 hours lecture weekly, 36 contact hours total
- Transfers to
- CSU
This course provides a basic understanding of nutrition principles as they relate to the food and culinary industry. Students will learn how to apply nutrition principles towards recipe/menu development, preparation techniques, and sustainable lifestyle choices. The course will also focus on how industry professionals can communicate, prepare, plan, and execute food and service that is nutritionally mindful. This course satisfies the related Instruction for the American Culinary Federation’s Nutrition course.
CUL 108 Advanced Culinary Methods and Concepts
- Units
- 4.5
- Hours
- 2.5 hours lecture weekly, 6 hours lab weekly, 102 contact hours total
- Advisory
- CUL 101 (Introduction to the Culinary Arts and Foodservice); CUL 102 (Principles and Practices of Food Preparation); CUL 103A (Food Safety and Sanitation)
- Transfers to
- CSU
This course will focus on advanced culinary techniques that require higher levels of accuracy, detail, and refinement. Students will learn advanced applications of fundamental cooking skills. Methods and concepts include sous vide, molecular gastronomy, charcuterie, restaurant cooking and their applications in various food service establishments and settings. Course topics also include cook/chef daily operational duties, organization, prioritization, timing, and planning for success.
CUL 109 American and International Cuisines
- Units
- 3
- Hours
- 2 hours lecture weekly, 3 hours lab weekly, 60 contact hours total
- Advisory
- CUL 101 (Introduction to the Culinary Arts and Foodservice); CUL 102 (Principles and Practices of Food Preparation)
- Transfers to
- CSU
This course focuses on the intensive study of specific culinary cuisines within the United States and worldwide. Culinary topics include cultural influences, traditions, societal norms, usage/application, authenticity, specialty ingredients, unique preparations, and techniques. This course will explore the difference in flavors, cooking techniques, and ingredients indigenous to various popular regions domestically and internationally.
CUL 120 Introduction to Wine
- Units
- 4
- Hours
- 4 hours lecture weekly, 48 contact hours total
- Prerequisite
- Students must be 21 years or older.
- Advisory
- Those who are pregnant should not take this class.
- Transfers to
- CSU
This course is a comprehensive introductoryýexcursion into the world of wine. It will includeýthe basics of viticulture, winemaking, and wines.ýPregnant women or persons with allergies toýsulfites are advised not to take this course.ýWine will be tasted. Students must be 21 years ofýage to enroll in this course. ýPREREQUISITE: Student must be 21 years or older.ýADVISORY: Those who are pregnant should not takeýthis class.ýýNOTE: During the first class meeting, studentsýwill be surveyed regarding their availability toýparticipate in a field trip to the El DoradoýHills wine country (exact dateýTBA).Details,including transportation and relatedýcosts will be explained at this time.
CUL 125 Wines of the World
- Units
- 4
- Hours
- 4 hours lecture weekly, 48 contact hours total
- Prerequisite
- Student must be 21 years or older.
- Transfers to
- CSU
This course covers enology, the science of winemaking, and viticulture, which is the study of grape growing. The course will focus on the wines of France, Italy, Germany, Spain, Portugal, Greece, Australia, and New Zealand, from grape growing to wine appreciation. Pregnant women or persons with allergies to sulfites are advised not to take this course. Wine will be tasted. Students must be 21 years of age to enroll in this course.
CUL 128 Wines of California
- Units
- 4
- Hours
- 4 hours lecture weekly, 48 contact hours total
- Prerequisite
- Student must be 21 years or older.
- Transfers to
- CSU
This course will be an in-depth study of the wines of California. Students will explore the California wine industry with special emphasis on the different regions and specific quality wineries within those regions. As well, students will study the grape growing process and the differences in the areas for the growing of grapes in California. Students will sample many different varietals from all of the major wine regions of California. There will be extensive comparative tasting of the various wines. Pregnant women or persons with allergies to sulfites are advised not to take this course. Students must be 21 years of age to enroll in this course.
CUL 132 Occupational Work Experience
- Units
- 1-6
- Corequisite
- Students must be available to work 4 to 40 hours per week for an approved business and must have an application on file each quarter enrolled.
- Transfers to
- CSU
Occupational Work Experience is for students who are employed in jobs related to their educational or occupational goals. This program extends knowledge gained in the classroom to the workplace, helps students identify new and challenging objectives at work, and encourages professional growth and advancement. Each 50 hours of paid work equals one quarter unit. Each 40 hours of non-paid work equals one quarter unit.
CUL 133 Internship - Occupational Work Experience
- Units
- 1-6
- Corequisite
- Students must be available to volunteer 4 to 24 hours per week (if paid, hours per week increase as outlined in the work experience program) for an approved business and must have an application on file each quarter enrolled.
- Transfers to
- CSU
Internship - Occupational Work Experience is a supervised worksite placement the student earns which is related to the student's educational and occupational goals. The program will assist students in acquiring relevant work experience and awareness of career opportunities in their chosen field of study. This course may be repeated for a maximum of 24 units. Each 50 hours of paid work equals one quarter unit. Each 40 hours of non-paid work equals one quarter unit.
CUL 161 Food Sanitation: ServSafe Essentials
- Units
- 0.75
- Hours
- 0.75 hours lecture weekly, 9 contact hours total
This course is designed to provide a basic understanding of the requirements of the food service profession with regard to food safety and sanitation. This course satisfies the requirements of the State of California and the El Dorado County Department of Public Health for education and certification in sanitation and safe food handling. It serves as a refresher for renewal of certification. The successful student can receive certification from the National Restaurant Association Educational Foundation.
CUL 175A Wine and Cheese
- Units
- 0.5
- Hours
- 0.5 hours lecture weekly, 6 contact hours total
- Prerequisite
- Students must be 21 years or older.
This course brings together two complex yet wonderful food items: wine and cheese. Students will be afforded the opportunity to gain a greater understanding of the characteristics of both wine and cheese, especially as it concerns the combining of the two. Students will taste and evaluate different types and styles of wines in combination with different cheeses.
CUL 180A Culinary Arts Training 1
- Units
- 2.75
- Hours
- 8.25 hours lab weekly, 99 contact hours total
This course provides training for students interested in gaining technical and career skills in the multi-faceted field of Culinary Arts. Topics include proper use of tools and equipment, knife skills, mise en place, kitchen organization, sanitation, cooking methods, and foundations of baking. This course involves a significant lab component in a commercial/industrial kitchen setting.
CUL 180B Culinary Arts Training 2
- Units
- 5.5
- Hours
- 16.75 hours lab weekly, 201 contact hours total
This course provides training for students interested in gaining and practicing technical and career skills in the multi-faceted field of Culinary Arts. Advanced training topics include equipment maintenance, vegetable and potato cookery, grains and legumes, stock making, baking techniques, and catering. This course involves a significant lab component in a commercial/industrial kitchen setting.
CUL 180C Culinary Arts Training 3
- Units
- 8.25
- Hours
- 25 hours lab weekly, 300 contact hours total
This course provides training for students interested in gaining and practicing technical and career skills in the multi-faceted field of Culinary Arts. Advanced training topics include sauce making techniques, soup making, appetizers and hors d'oeuvres, introduction to meats and meat cookery, pasta making, pies and choux paste, and brunch and lunch catering. This course involves a significant lab component in a commercial/industrial kitchen setting.
CUL 180D Culinary Arts Training 4
- Units
- 11
- Hours
- 33.25 hours lab weekly, 399 contact hours total
This 400 hour course provides training for students interested in gaining and practicing technical and career skills in the multi-faceted field of Culinary Arts. Advanced training topics include ServSafe certification testing, derivative and specialty sauces, entrees, catering, tortes, cakes, fillings, custards, and meringues. This course involves a significant lab component in a commercial/industrial kitchen setting.
CUL 180E Culinary Arts Training 5
- Units
- 13.75
- Hours
- 41.75 hours lab weekly, 501 contact hours total
This course provides training for students interested in gaining and practicing technical and career skills in the multi-faceted field of Culinary Arts. Advanced training topics include catering a five-course meal, dining room service, working on a line, menu planning and design, management skills, and creating showpieces. This course involves a significant lab component in a commercial/industrial kitchen setting.
CUL 226 Food and Wine
- Units
- 4
- Hours
- 4 hours lecture weekly, 48 contact hours total
- Prerequisite
- Student must be 21 years or older.
- Transfers to
- CSU
This course is an in-depth analysis of the relationship between food and wine with special emphasis on food and wine pairing for home consumption and professional cooking. Other topics may include: cooking with wine; food and wine buying; ordering in restaurants; wine cellaring and serving; wine and health; and responsible drinking. Pregnant women or persons with allergies to sulfites are advised not to take this course. Wine will be tasted. Students must be 21 years of age to enroll in this course.
CUL 550 Culinary Boot Camp
- Units
- 0
- Hours
- 0.5 hours lecture weekly, 2.5 hours lab weekly, 36 contact hours total
This course is designed for the student who has a declared interest in employment in the culinary arts. The course will focus on basic kitchen skills including basic cooking techniques, kitchen organization and terminology, sanitation and safety, and knife skills. This course is designed to prepare students for entry-level prep cook/cook positions in the local culinary industry and transition into credit courses and programs.