{
  "college": "laney-college",
  "edition": "2026-2027",
  "code": "CULIN",
  "name": "Culinary Arts",
  "sourceUrl": "https://lan.curriqunet.com/catalog/iq/44166/44231/44186/44316/44329",
  "courses": [
    {
      "code": "CULIN 27",
      "subject": "CULIN",
      "number": "27",
      "title": "Cuisine Fundamentals",
      "units": "4",
      "hours": "2 hours lecture, 6 hours lab",
      "prerequisite": "CULIN 212.",
      "advisory": "CULIN 217, CULIN 218.",
      "cid": [
        "HOSP 160"
      ],
      "transfer": [
        "CSU"
      ],
      "description": "Food preparation and cooking methods focused on the transfer of fire to food: Braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling; use of commercial cooking tools and equipment, standardized recipes, aesthetic presentation, and application of speed and accuracy. Formerly offered as CULIN 227.",
      "notes": [
        "Not open to students who have completed CULIN 227."
      ],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 2,
          "open": 2,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-27",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 28",
      "subject": "CULIN",
      "number": "28",
      "title": "Managing Sanitation and Safety",
      "units": "2",
      "hours": "2 hours lecture",
      "cid": [
        "HOSP 110"
      ],
      "transfer": [
        "CSU"
      ],
      "description": "Advanced theory and principles of sanitation and safety: Safe food handling and storage, prevention and control of food borne illnesses through flow of food and HACCP management, OSHA regulations, and personal hygiene and safety; study of worker safety. Preparation for NRA SERVSAFE certification exam.",
      "notes": [
        "Not open for credit to students who have completed CULIN 33 and 228."
      ],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 1,
          "open": 0,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-28",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 43",
      "subject": "CULIN",
      "number": "43",
      "title": "Food, Beverage and Labor Controls",
      "units": "3",
      "hours": "3 hours lecture",
      "advisory": "CULIN 237, CULIN 028, CULIN 235, CULIN 232, CULIN 238, CULIN 242.",
      "cid": [
        "HOSP 120"
      ],
      "transfer": [
        "CSU"
      ],
      "description": "Theory and techniques of food-service and hospitality management: Analyzing food, beverage, labor cost, and other costs within a hospitality operation. Emphasis on problem solving, applying cost control techniques to maximize profits while managing expenses; topics include: establishing standards, cost-volume-profit analysis, forecasting, purchasing and storage controls, menu coating and pricing, theft prevention, and labor control. Formerly offered as CULIN 53 and 243.",
      "notes": [
        "Not open for students who have completed CULIN 50 and 243."
      ],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 1,
          "open": 0,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-43",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 44",
      "subject": "CULIN",
      "number": "44",
      "title": "Introduction to Hospitality",
      "units": "3",
      "hours": "3 hours lecture",
      "cid": [
        "HOSP 100"
      ],
      "transfer": [
        "CSU"
      ],
      "description": "Overview of the structure and financial performances of hospitality industry: Restaurants, lodging, resorts, customer service, cultural/economic trends, and related food service operations.",
      "notes": [],
      "offered": []
    },
    {
      "code": "CULIN 88",
      "subject": "CULIN",
      "number": "88",
      "title": "Introduction to Food and Culture",
      "units": "3",
      "hours": "3 hours lecture",
      "advisory": "ENGL C1000 or ENGL C1000 or ENGL C1000E or ENGL C1000E or ESOL 052.",
      "cid": [],
      "transfer": [
        "CSU",
        "UC"
      ],
      "description": "Exploration of the relationship between food and culture in society: Focus on the historical, geographical, religious, nutritional and economic factors that influence access to food in societies.",
      "notes": [
        "AA/AS area 3, 4; Cal-GETC Area 4;"
      ],
      "offered": []
    },
    {
      "code": "CULIN 90",
      "subject": "CULIN",
      "number": "90",
      "title": "American Food and Culture",
      "units": "3",
      "hours": "3 hours lecture",
      "cid": [],
      "transfer": [
        "CSU",
        "UC"
      ],
      "description": "Exploration of the relationship between food and culture in American society in the United States: Focus on the diverse groups of communities and how their immigration, historical, political, social, geographical, religious, nutritional and economic factors have influenced the ever-changing food culture.",
      "notes": [
        "AA/AS area 3, 4;"
      ],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 1,
          "open": 1,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-90",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 200",
      "subject": "CULIN",
      "number": "200",
      "title": "Special Projects Laboratory",
      "units": "1-2",
      "hours": "3 - 6 hours lab",
      "advisory": "2 semesters of any Culinary Arts courses or equivalent.",
      "cid": [],
      "transfer": [],
      "description": "Open laboratory for students needing upgrading of specific culinary skills, and selected culinary projects.",
      "notes": [
        "Course study under this section may be repeated three times."
      ],
      "offered": []
    },
    {
      "code": "CULIN 201A",
      "subject": "CULIN",
      "number": "201A",
      "title": "Culinary Boot Camp",
      "units": "2",
      "hours": "1 hour lecture, 3 hours lab",
      "advisory": "ESOL 290, ESOL 527A, ESOL 527B.",
      "cid": [],
      "transfer": [],
      "description": "Introduction to the culinary arts technical education: History of food, history of culinary arts discipline, kitchen vocabulary, kitchen etiquette, basic cooking theory and hands on commercial kitchen technical skills.",
      "notes": [],
      "offered": []
    },
    {
      "code": "CULIN 201B",
      "subject": "CULIN",
      "number": "201B",
      "title": "Culinary Boot Camp",
      "units": "2",
      "hours": "1 hour lecture, 3 hours lab",
      "advisory": "CULIN 201A.",
      "cid": [],
      "transfer": [],
      "description": "Introduction to the culinary arts technical education: History of local culinary food arts discipline, basic baking theory and technique, food sensory awareness, food pathways and basic nutritional concepts, and obtaining a food handlers certificate.",
      "notes": [],
      "offered": []
    },
    {
      "code": "CULIN 203",
      "subject": "CULIN",
      "number": "203",
      "title": "Introduction to Baking Foundations",
      "units": "4",
      "hours": "2 hours lecture, 6 hours lab",
      "advisory": "Food Handlers Card.",
      "cid": [],
      "transfer": [],
      "description": "Introduction to baking theory and practice: Organization of work and production; classical to modern techniques for biscuits, scones, quick breads, cookies, yeasted doughs, laminated doughs, and cake making methods.",
      "notes": [],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 2,
          "open": 0,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-203",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 204",
      "subject": "CULIN",
      "number": "204",
      "title": "Baking Fundamentals",
      "units": "4",
      "hours": "2 hours lecture, 6 hours lab",
      "advisory": "ENGL 001A or ESOL 052, CULIN 215.",
      "cid": [],
      "transfer": [],
      "description": "Introduction to baking theory and practice: Organization of work and production; classical to modern techniques for pies, tarts, scones, Pâte à Choux, cookie making methods and knife skills used in a commercial baking application.",
      "notes": [],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 2,
          "open": 0,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-204",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 205",
      "subject": "CULIN",
      "number": "205",
      "title": "Artisan Breads",
      "units": "5",
      "hours": "2 hours lecture, 9 hours lab",
      "advisory": "CULIN 203, CULIN 204, CULIN 217.",
      "cid": [],
      "transfer": [],
      "description": "Introduction to artisan bread making: Science of baking, vocabulary of bread, various mixing and baking methods, pre-ferments, sourdough starters with natural yeast, includes both lean and rich doughs, lamination methods.",
      "notes": [
        "Other: Conditional Enrollment: Instructor's approval."
      ],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 2,
          "open": 0,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-205",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 206",
      "subject": "CULIN",
      "number": "206",
      "title": "Cake Decorating",
      "units": "4",
      "hours": "2 hours lecture, 6 hours lab",
      "advisory": "CULIN 203, CULIN 204, CULIN 217.",
      "cid": [],
      "transfer": [],
      "description": "Cake decorating techniques: Cake baking techniques, production of fillings and finishes; speed and accuracy of cake assembly; designing and planning both commercial and custom specialty cakes to include salutations, borders, floral piping, royal icing, modeling chocolate, fondant and gumpaste.",
      "notes": [
        "Other: Conditional Enrollment: Instructor's approval."
      ],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 2,
          "open": 0,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-206",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 207",
      "subject": "CULIN",
      "number": "207",
      "title": "International Patisserie",
      "units": "5",
      "hours": "2 hours lecture, 9 hours lab",
      "prerequisite": "CULIN 206, CULIN 203, CULIN 204.",
      "advisory": "CULIN 205.",
      "cid": [],
      "transfer": [],
      "description": "Application of advanced baking and pastry methods: Set up, design, and preparation of international pastries including the Commonwealth, French, Italian, Austrian, and Middle Eastern.",
      "notes": [],
      "offered": []
    },
    {
      "code": "CULIN 208",
      "subject": "CULIN",
      "number": "208",
      "title": "Confiserie (Candy and Chocolate Making)",
      "units": "5",
      "hours": "2 hours lecture, 9 hours lab",
      "prerequisite": "CULIN 206, CULIN 203, CULIN 204.",
      "advisory": "CULIN 205.",
      "cid": [],
      "transfer": [],
      "description": "Introduction to the principles involved in candy and chocolate making: Tempering chocolate, creating confections with a variety of centers, techniques in creating brittles, nougats and marshmallows.",
      "notes": [],
      "offered": []
    },
    {
      "code": "CULIN 209",
      "subject": "CULIN",
      "number": "209",
      "title": "Contemporary Plated Desserts",
      "units": "6",
      "hours": "2 hours lecture, 12 hours lab",
      "prerequisite": "CULIN 206, CULIN 203, CULIN 204.",
      "advisory": "CULIN 205.",
      "cid": [],
      "transfer": [],
      "description": "Capstone course requiring creation and presentation of modern plated desserts: Application of alternative (vegan, gluten-free, and trending recipes) desserts, frozen desserts, sauces, menu writing, and seasonally attractive presentations.",
      "notes": [],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 2,
          "open": 2,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-209",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 212",
      "subject": "CULIN",
      "number": "212",
      "title": "Introduction to Culinary Arts",
      "units": "4",
      "hours": "2 hours lecture, 6 hours lab",
      "corequisite": "Food Handler's Card.",
      "cid": [],
      "transfer": [],
      "description": "Introduction to culinary principles: Ingredient identification and uses, knife skills, cooking techniques, instruction and practice in safety and sanitation, navigating a commercial kitchen and equipment, professionalism, and making delicious food.",
      "notes": [],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 4,
          "open": 0,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-212",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 217",
      "subject": "CULIN",
      "number": "217",
      "title": "Formulas and Food Costs",
      "units": "1",
      "hours": "1 hour lecture",
      "cid": [],
      "transfer": [],
      "description": "Theory and application of mathematics used in the hospitality industry: Weight and measurement conversions, recipe costing, yield analysis, and techniques for planning quantity production.",
      "notes": [],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 2,
          "open": 2,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-217",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 218",
      "subject": "CULIN",
      "number": "218",
      "title": "Ingredients and Equipment",
      "units": "1",
      "hours": "1 hour lecture",
      "advisory": "ENGL C1000 or ENGL C1000 or ENGL C1000E or ENGL C1000E.",
      "cid": [],
      "transfer": [],
      "description": "Introduction to the latest ingredients and equipment used in today's professional kitchens: Explore vital ingredients of the modern kitchen; fruits, vegetables, herbs, spices, grains, dairy and more; includes storage, handling, and processing.",
      "notes": [],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 1,
          "open": 0,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-218",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 223",
      "subject": "CULIN",
      "number": "223",
      "title": "Stocks, Soups and Sauces",
      "units": "1",
      "hours": "1 hour lecture",
      "cid": [],
      "transfer": [],
      "description": "Introduction to stocks, soups, and sauces: From bone broth to bearnaise, the art and science of preparing delicious food.",
      "notes": [],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 1,
          "open": 1,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-223",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 224",
      "subject": "CULIN",
      "number": "224",
      "title": "Principles of Heat Cooking",
      "units": "1",
      "hours": "1 hour lecture",
      "cid": [],
      "transfer": [],
      "description": "Introduction to methods that make food sizzle: Simmering to sautéing, techniques of transferring fire to food; braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling.",
      "notes": [],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 1,
          "open": 1,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-224",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 232",
      "subject": "CULIN",
      "number": "232",
      "title": "Dining Room Service and Management",
      "units": "1",
      "hours": "1 hour lecture",
      "advisory": "CULIN 237.",
      "cid": [],
      "transfer": [],
      "description": "Contemporary and classical dining service: Fine art of hospitality, \"service progression\" steps, beverage service, quick and full service dining room management operations.",
      "notes": [],
      "offered": []
    },
    {
      "code": "CULIN 235",
      "subject": "CULIN",
      "number": "235",
      "title": "Culinary Nutrition",
      "units": "3",
      "hours": "3 hours lecture",
      "cid": [],
      "transfer": [],
      "description": "Introduction to the elements of nutrition and health: Overview of relationship between food and health, the importance of nutrition on a personal level, developing and modifying healthy recipes, nutritional menu planning, and marketing good nutrition to the public.",
      "notes": [
        "Not open for credit to students who have completed CULIN 53."
      ],
      "offered": []
    },
    {
      "code": "CULIN 236",
      "subject": "CULIN",
      "number": "236",
      "title": "Culinary Career Development",
      "units": "1",
      "hours": "1 hour lecture",
      "advisory": "ENGL C1000 or ENGL C1000 or ENGL C1000E or ENGL C1000E or ESOL 052.",
      "cid": [],
      "transfer": [],
      "description": "Preparation for work and career success in the Culinary Arts: Preparing resumes and cover letters, completing job applications, interviewing techniques, social media profile development, investigating job search resources, and completion of professional portfolio.",
      "notes": [
        "Not open for students who have completed CULIN 214."
      ],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 1,
          "open": 0,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-236",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 237",
      "subject": "CULIN",
      "number": "237",
      "title": "Contemporary American Bistro Cuisine and Garde Manger",
      "units": "7",
      "hours": "3 hours lecture, 12 hours lab",
      "prerequisite": "CULIN 027, CULIN 212.",
      "advisory": "CULIN 217, CULIN 218, CULIN 223, CULIN 224, CULIN 028.",
      "cid": [],
      "transfer": [],
      "description": "Introduction to professional fine dining restaurant foodservice: Focus on a la carte cooking and garde manger; hands-on lab experience in a working restaurant incorporating contemporary American cooking techniques and theories. Appropriate department dress code required.",
      "notes": [
        "Not open for students who have completed CULIN 31."
      ],
      "offered": []
    },
    {
      "code": "CULIN 238",
      "subject": "CULIN",
      "number": "238",
      "title": "International Cuisine",
      "units": "7",
      "hours": "3 hours lecture, 12 hours lab",
      "prerequisite": "CULIN 212, CULIN 027.",
      "advisory": "CULIN 237, CULIN 028, CULIN 217, CULIN 218, CULIN 223, CULIN 224, CULIN 232.",
      "cid": [],
      "transfer": [],
      "description": "Capstone course in professional fine dining restaurant food service: Progressive integration of a la carte cooking; hands-on lab experience in a working restaurant incorporating international cooking methods and ingredients; and advanced cooking and plating techniques. Appropriate department dress code required.",
      "notes": [
        "Not open for students who have completed CULIN 41."
      ],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 2,
          "open": 0,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-238",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 242",
      "subject": "CULIN",
      "number": "242",
      "title": "Supervision in the Hospitality Industry",
      "units": "3",
      "hours": "3 hours lecture",
      "advisory": "CULIN 232, CULIN 237.",
      "cid": [],
      "transfer": [],
      "description": "Advanced theory and techniques of food-service and hospitality industry workforce management: Theories and principles of human relations and personnel management skills, including, ethics, the hiring process, standard operating procedures, legal considerations, compensation, benefits, discrimination, harassment, and wellness.",
      "notes": [
        "Not open for students who have completed CULIN 51."
      ],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 1,
          "open": 1,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-242",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 271",
      "subject": "CULIN",
      "number": "271",
      "title": "iEat: Survey Course of Culinary Arts in the Food Sciences",
      "units": ".5",
      "hours": ".25 hours lecture, .75 hours lab",
      "corequisite": "BIOL 272, BIOL 273, CHEM 274.",
      "cid": [],
      "transfer": [],
      "description": "Introduction to food sciences with a focus on culinary preparation of food. Topics including safety, career opportunities and hands on experience. Part of a four-part series, including: Culinary 271, Biology 272 and 273, and Chemistry 274.",
      "notes": [],
      "offered": []
    },
    {
      "code": "CULIN 472B",
      "subject": "CULIN",
      "number": "472B",
      "title": "Work Experience in Culinary Arts/Baking",
      "units": "1-4",
      "hours": "3 - 12 hours lab",
      "cid": [],
      "transfer": [
        "CSU"
      ],
      "description": "Supervised employment providing opportunities in culinary arts/baking or a related field: Develop desirable work habits, become a productive, responsible individual, and extend education experience with on the job training. A maximum of 14 units may be earned during one enrollment period.",
      "notes": [
        "Course study under this section may be repeated three times."
      ],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 1,
          "open": 1,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-472b",
          "subject": "CULIN"
        }
      ]
    },
    {
      "code": "CULIN 472C",
      "subject": "CULIN",
      "number": "472C",
      "title": "Work Experience in Culinary Arts/Cooking",
      "units": "1-4",
      "hours": "3 - 12 hours lab",
      "cid": [],
      "transfer": [
        "CSU"
      ],
      "description": "Supervised employment providing opportunities in culinary arts/cooking or a related field: Develop desirable work habits, become a productive, responsible individual, and extend education experience with on the job training. A maximum of 14 units may be earned during one enrollment period.",
      "notes": [
        "Course study under this section may be repeated three times."
      ],
      "offered": [
        {
          "term": "fall-2026",
          "name": "Fall 2026",
          "sections": 1,
          "open": 1,
          "url": "/c/laney-college/schedule/fall-2026/culin/#culin-472c",
          "subject": "CULIN"
        }
      ]
    }
  ]
}