# Culinary Arts (CULIN) courses

Laney College · 2026-2027 Catalog · 30 courses

Source: https://lan.curriqunet.com/catalog/iq/44166/44231/44186/44316/44329

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

### CULIN 27 — Cuisine Fundamentals

- **Units:** 4
- **Hours:** 2 hours lecture, 6 hours lab
- **Prerequisite:** CULIN 212.
- **Advisory:** CULIN 217, CULIN 218.
- **C-ID:** HOSP 160
- **Transfers to:** CSU
- **Offered:** Fall 2026, 2 sections (/c/laney-college/schedule/fall-2026/culin.md)
- Not open to students who have completed CULIN 227.

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.

### CULIN 28 — Managing Sanitation and Safety

- **Units:** 2
- **Hours:** 2 hours lecture
- **C-ID:** HOSP 110
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/laney-college/schedule/fall-2026/culin.md)
- Not open for credit to students who have completed CULIN 33 and 228.

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.

### CULIN 43 — Food, Beverage and Labor Controls

- **Units:** 3
- **Hours:** 3 hours lecture
- **Advisory:** CULIN 237, CULIN 028, CULIN 235, CULIN 232, CULIN 238, CULIN 242.
- **C-ID:** HOSP 120
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/laney-college/schedule/fall-2026/culin.md)
- Not open for students who have completed CULIN 50 and 243.

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.

### CULIN 44 — Introduction to Hospitality

- **Units:** 3
- **Hours:** 3 hours lecture
- **C-ID:** HOSP 100
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026 schedule

Overview of the structure and financial performances of hospitality industry: Restaurants, lodging, resorts, customer service, cultural/economic trends, and related food service operations.

### CULIN 88 — 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.
- **Transfers to:** CSU, UC
- **Offered:** not on the Fall 2026 schedule
- AA/AS area 3, 4; Cal-GETC Area 4;

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.

### CULIN 90 — American Food and Culture

- **Units:** 3
- **Hours:** 3 hours lecture
- **Transfers to:** CSU, UC
- **Offered:** Fall 2026, 1 section (/c/laney-college/schedule/fall-2026/culin.md)
- AA/AS area 3, 4;

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.

### CULIN 200 — Special Projects Laboratory

- **Units:** 1-2
- **Hours:** 3 - 6 hours lab
- **Advisory:** 2 semesters of any Culinary Arts courses or equivalent.
- **Offered:** not on the Fall 2026 schedule
- Course study under this section may be repeated three times.

Open laboratory for students needing upgrading of specific culinary skills, and selected culinary projects.

### CULIN 201A — Culinary Boot Camp

- **Units:** 2
- **Hours:** 1 hour lecture, 3 hours lab
- **Advisory:** ESOL 290, ESOL 527A, ESOL 527B.
- **Offered:** not on the Fall 2026 schedule

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.

### CULIN 201B — Culinary Boot Camp

- **Units:** 2
- **Hours:** 1 hour lecture, 3 hours lab
- **Advisory:** CULIN 201A.
- **Offered:** not on the Fall 2026 schedule

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.

### CULIN 203 — Introduction to Baking Foundations

- **Units:** 4
- **Hours:** 2 hours lecture, 6 hours lab
- **Advisory:** Food Handlers Card.
- **Offered:** Fall 2026, 2 sections (/c/laney-college/schedule/fall-2026/culin.md)

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.

### CULIN 204 — Baking Fundamentals

- **Units:** 4
- **Hours:** 2 hours lecture, 6 hours lab
- **Advisory:** ENGL 001A or ESOL 052, CULIN 215.
- **Offered:** Fall 2026, 2 sections (/c/laney-college/schedule/fall-2026/culin.md)

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.

### CULIN 205 — Artisan Breads

- **Units:** 5
- **Hours:** 2 hours lecture, 9 hours lab
- **Advisory:** CULIN 203, CULIN 204, CULIN 217.
- **Offered:** Fall 2026, 2 sections (/c/laney-college/schedule/fall-2026/culin.md)
- Other: Conditional Enrollment: Instructor's approval.

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.

### CULIN 206 — Cake Decorating

- **Units:** 4
- **Hours:** 2 hours lecture, 6 hours lab
- **Advisory:** CULIN 203, CULIN 204, CULIN 217.
- **Offered:** Fall 2026, 2 sections (/c/laney-college/schedule/fall-2026/culin.md)
- Other: Conditional Enrollment: Instructor's approval.

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.

### CULIN 207 — International Patisserie

- **Units:** 5
- **Hours:** 2 hours lecture, 9 hours lab
- **Prerequisite:** CULIN 206, CULIN 203, CULIN 204.
- **Advisory:** CULIN 205.
- **Offered:** not on the Fall 2026 schedule

Application of advanced baking and pastry methods: Set up, design, and preparation of international pastries including the Commonwealth, French, Italian, Austrian, and Middle Eastern.

### CULIN 208 — Confiserie (Candy and Chocolate Making)

- **Units:** 5
- **Hours:** 2 hours lecture, 9 hours lab
- **Prerequisite:** CULIN 206, CULIN 203, CULIN 204.
- **Advisory:** CULIN 205.
- **Offered:** not on the Fall 2026 schedule

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.

### CULIN 209 — Contemporary Plated Desserts

- **Units:** 6
- **Hours:** 2 hours lecture, 12 hours lab
- **Prerequisite:** CULIN 206, CULIN 203, CULIN 204.
- **Advisory:** CULIN 205.
- **Offered:** Fall 2026, 2 sections (/c/laney-college/schedule/fall-2026/culin.md)

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.

### CULIN 212 — Introduction to Culinary Arts

- **Units:** 4
- **Hours:** 2 hours lecture, 6 hours lab
- **Corequisite:** Food Handler's Card.
- **Offered:** Fall 2026, 4 sections (/c/laney-college/schedule/fall-2026/culin.md)

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.

### CULIN 217 — Formulas and Food Costs

- **Units:** 1
- **Hours:** 1 hour lecture
- **Offered:** Fall 2026, 2 sections (/c/laney-college/schedule/fall-2026/culin.md)

Theory and application of mathematics used in the hospitality industry: Weight and measurement conversions, recipe costing, yield analysis, and techniques for planning quantity production.

### CULIN 218 — Ingredients and Equipment

- **Units:** 1
- **Hours:** 1 hour lecture
- **Advisory:** ENGL C1000 or ENGL C1000 or ENGL C1000E or ENGL C1000E.
- **Offered:** Fall 2026, 1 section (/c/laney-college/schedule/fall-2026/culin.md)

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.

### CULIN 223 — Stocks, Soups and Sauces

- **Units:** 1
- **Hours:** 1 hour lecture
- **Offered:** Fall 2026, 1 section (/c/laney-college/schedule/fall-2026/culin.md)

Introduction to stocks, soups, and sauces: From bone broth to bearnaise, the art and science of preparing delicious food.

### CULIN 224 — Principles of Heat Cooking

- **Units:** 1
- **Hours:** 1 hour lecture
- **Offered:** Fall 2026, 1 section (/c/laney-college/schedule/fall-2026/culin.md)

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.

### CULIN 232 — Dining Room Service and Management

- **Units:** 1
- **Hours:** 1 hour lecture
- **Advisory:** CULIN 237.
- **Offered:** not on the Fall 2026 schedule

Contemporary and classical dining service: Fine art of hospitality, "service progression" steps, beverage service, quick and full service dining room management operations.

### CULIN 235 — Culinary Nutrition

- **Units:** 3
- **Hours:** 3 hours lecture
- **Offered:** not on the Fall 2026 schedule
- Not open for credit to students who have completed CULIN 53.

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.

### CULIN 236 — Culinary Career Development

- **Units:** 1
- **Hours:** 1 hour lecture
- **Advisory:** ENGL C1000 or ENGL C1000 or ENGL C1000E or ENGL C1000E or ESOL 052.
- **Offered:** Fall 2026, 1 section (/c/laney-college/schedule/fall-2026/culin.md)
- Not open for students who have completed CULIN 214.

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.

### CULIN 237 — 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.
- **Offered:** not on the Fall 2026 schedule
- Not open for students who have completed CULIN 31.

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.

### CULIN 238 — 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.
- **Offered:** Fall 2026, 2 sections (/c/laney-college/schedule/fall-2026/culin.md)
- Not open for students who have completed CULIN 41.

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.

### CULIN 242 — Supervision in the Hospitality Industry

- **Units:** 3
- **Hours:** 3 hours lecture
- **Advisory:** CULIN 232, CULIN 237.
- **Offered:** Fall 2026, 1 section (/c/laney-college/schedule/fall-2026/culin.md)
- Not open for students who have completed CULIN 51.

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.

### CULIN 271 — 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.
- **Offered:** not on the Fall 2026 schedule

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.

### CULIN 472B — Work Experience in Culinary Arts/Baking

- **Units:** 1-4
- **Hours:** 3 - 12 hours lab
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/laney-college/schedule/fall-2026/culin.md)
- Course study under this section may be repeated three times.

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.

### CULIN 472C — Work Experience in Culinary Arts/Cooking

- **Units:** 1-4
- **Hours:** 3 - 12 hours lab
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/laney-college/schedule/fall-2026/culin.md)
- Course study under this section may be repeated three times.

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.