# Culinary (CULN) courses

Merced College · 2026-2027 Catalog · 4 courses

Source: https://catalog.mccd.edu/schools/programs/school-as-it/courses/culn-courses

"Offered" lists sections in this catalog year's class schedules: Fall 2026, Spring 2027.

### CULN-39 — Introduction to Professional Kitchen

- **Units:** 3
- **Hours:** 2 hours lecture, 3 hours lab
- **Corequisite:** NUTR-20 and NUTR-44
- **Transfers to:** CSU
- **Offered:** Spring 2027, 1 section (/c/merced-college/schedule/spring-2027/culn.md)
- Limitation on Enrollment: Student must have current ServSafe Food Handler Certificate or higher certification

This course will focus on the management of a commercial kitchen. Students will implement all operations of a functioning mobile food laboratory and production kitchen. This course will also provide overview of various service industries including restaurant and hotels. Topics include restaurant operations, guest relations and customer service as well as quality control procedures. Students will complete laboratory hours by rotating through stations working at menu development, recipe testing, sales and marketing, cash systems, procurement, service, timing and teamwork to develop organizational skills. (05/21)

### CULN-43 — Introduction to Baking and Business

- **Units:** 3
- **Hours:** 2 hours lecture, 3 hours lab
- **Advisory:** NUTR-44
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/merced-college/schedule/fall-2026/culn.md); Spring 2027, 1 section (/c/merced-college/schedule/spring-2027/culn.md)

This course covers fundamental baking skills for students who intend to specialize in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies and pastries, as well as decorating and icings are undertaken. Gourmet baked items and pastries are produced in a time-restricted quality-minded setting. This course is for students pursing a career in culinary management. (05/21)

### CULN-47 — Mixology

- **Units:** 1
- **Hours:** 0.5 hours lecture, 1.5 hours lab
- **Transfers to:** CSU
- **Offered:** Spring 2027, 1 section (/c/merced-college/schedule/spring-2027/culn.md)
- Limitations on Enrollment: Students should be 21 years old, if under 21 they will not participate in tasting of alcoholic drinks

This course covers preparation and service of beverages both alcoholic and non-alcoholic. Attention will be directed to a thorough knowledge of all beverages and the ability to make various drinks accurately and efficiently. Emphasis will be placed on the ability to determine the effects of alcoholic beverages on persons. Customer service and communication will be emphasized. Students under 21 will have alternate laboratory assignments. (05/21)

### CULN-48 — Beverage Management

- **Units:** 2
- **Hours:** 2 hours lecture
- **Advisory:** NUTR-44
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/merced-college/schedule/fall-2026/culn.md)
- Limitation on Enrollment: Students should be 21 years of age, if they are not they will have alternate laboratory assignments

This course gives the student an introduction to managing a variety of beverage operations including buying, selling and serving both alcoholic and non-alcoholic beverages. Beer, wine, spirits, coffee and tea; businesses serving these products; purchasing, pricing and cost controls; customer service; and the legal and regulatory environment will be discussed. Students under 21 will complete alternate lab assignments. (05/21)