Culinary Arts
30 courses · Laney College · 2026-2027 Catalog
Classes: Fall 2026
CULIN 27 Cuisine Fundamentals
- Units
- 4
- Hours
- 2 hours lecture, 6 hours lab
- Prerequisite
- CULIN 212.
- Advisory
- CULIN 217, CULIN 218.
- Transfers to
- CSU
- C-ID
- HOSP 160
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
- Transfers to
- CSU
- C-ID
- HOSP 110
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.
- Transfers to
- CSU
- C-ID
- HOSP 120
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
- Transfers to
- CSU
- C-ID
- HOSP 100
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
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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
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
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.
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
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.
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.
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.
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.
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.
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
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
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.