Culinary Arts/Culinary Management
24 courses · San Diego Mesa College · 2026-2027 Catalog
Classes: Fall 2026 · Spring 2027
CACM 102 Sanitation
- Units
- 2
- Hours
- 32 - 36 hours lecture
This course provides sanitation principles and practices for personal and institutional application. Methods and techniques for handling foods safely are examined including food preparation, storage, service, and the prevention of food contamination. The course emphasizes the importance of knowing and understanding microorganisms, food borne illness versus food allergies, sanitary facilities and equipment, accident prevention, crisis management, and pest management. Compliance with city, state, and federal health regulation as embodied in HACCP (Hazard Analysis Critical Control Point) are explained, along with the supervisor's responsibilities in maintaining high standards of these principles. It may be used for national American Culinary Federation (ACF) recertification. Students taking this class and passing with a "C" or better will be able to sit for the ServSafe national food safety and sanitation manager certification. ServSafe certification currently qualifies holder as qualified food handler in the county of San Diego. This course is required for all Culinary Arts/Culinary Management students and must be taken as prior to all culinary laboratory courses.
CACM 103 Organization of Food
- Units
- 1
- Hours
- 16 - 18 hours lecture
This course provides a brief overview of the historic kitchen hierarchy, professionalism within the industry, Mise en Place, tools, equipment, and time management skills. The course is designed to give students the necessary knowledge to work in a professional commercial kitchen. Personal management and time management skills are highlighted throughout the course. This is a beginning course for students with an interest in culinary arts/culinary management.
CACM 106 Theory of Food Principles
- Units
- 2.5
- Hours
- 40 - 45 hours lecture
This course provides basic terminology and methods of food production and baking. The course provides an understanding of the physical, chemical, and biological characteristics of food. The emphasis is placed on the principles of cooking with an introduction to principles of the bakeshop. The variety of basic and specially prepared foods served in hotels, restaurants and other types of food service establishments are introduced. Food grades and standards of quality for finished products are presented. This is a beginning course for students with an interest in culinary arts/culinary management.
CACM 110A Fundamental Food and Service: Restaurant Operations
- Units
- 2
- Hours
- 96-108 hours lab
- Corequisite
- Completion of or concurrent enrollment in: CACM 102 with a Grade of "C" or better, or equivalent and CACM 103 with a Grade of "C" or better, or equivalent and CACM 106 with a Grade of "C" or better, or equivalent
- Advisory
- Concurrent enrollment in: CACM 110B
This is a beginning laboratory course in restaurant food preparation and presentation including cooking equipment, techniques and safety procedures while cooking in a real-life setting. Students practice basic cooking techniques, restaurant procedures and dining room management in a hands-on experience. Students prepare meals by following recipe structure and procedures based on knowledge gained through the course. Food preparation is produced in a time-restricted setting to prepare for functioning in a commercial kitchen. This course is designed for students interested in pursuing a career in Culinary Arts/Culinary Management.
CACM 110B Fundamental Food and Service: Cooking Techniques
- Units
- 2
- Hours
- 96-108 hours lab
- Corequisite
- Completion of or concurrent enrollment in: CACM 102 with a Grade of "C" or better, or equivalent and CACM 103 with a Grade of "C" or better, or equivalent and CACM 106 with a Grade of "C" or better, or equivalent
- Advisory
- Concurrent enrollment in: CACM 110A
This is a beginning laboratory course in food preparation and presentation including cooking equipment, techniques, and safety procedures, using weights, measures and interpretation of recipes. Product identification, basic cooking techniques and procedures based on nutrition and classic preparation methods are presented. Students are provided the hands-on experience in preparing meals by following recipe structure and using and modifying recipes based on knowledge gained through the course. Food preparation is produced in a time-restricted setting to prepare for functioning in a commercial kitchen. This course is designed for students interested in pursuing a career in Culinary Arts/Culinary Management.
CACM 122A Restaurant and Catering Operations
- Units
- 1.5
- Hours
- 24 - 27 hours lecture
This course covers the various styles of operations from restaurant to catering. Students learn the concepts of each operation. The class provides resources and techniques in managing operations, as well as marketing plans, mission statements, staffing, and business plans. This course is designed for students interested in a career in culinary arts/culinary management and hospitality.
CACM 122B The Art of Menu Creation
- Units
- 1.5
- Hours
- 24 - 27 hours lecture
- Advisory
- CACM 122A with a Grade of "C" or better, or equivalent
This course covers the key aspects to the art of creating menus for various styles of food service establishments. Menu planning essential to building a menu for a complete concept and operation is also covered. The principles of planning a menu are presented, from concept development and design mechanics to menu pricing and marketing issues. Each menu element is analyzed as it applies to foodservice operations, balanced presentation, and profitability. Various types of foodservices are presented for hotels, restaurants, foodservice facilities, and catering situations. This course is designed for students interested in pursuing a career in culinary arts/culinary management.
CACM 132A Meat, Seafood & Poultry
- Units
- 1
- Hours
- 16 - 18 hours lecture
This course covers different types of meat, seafood, and poultry. Students learn how to choose the right cut, purchase options, determine tough versus tender cuts, primal and subprimal cuts. The emphasis is placed on the muscle composition and location for practical use in a commercial kitchen. This course is designed for Culinary Arts/Culinary Management major and specialized training in Meat, Seafood, and Poultry.
CACM 132B Seafood Identification & Processing
- Units
- 1.5
- Hours
- 24 - 27 hours lecture
- Corequisite
- Completion of or concurrent enrollment in: CACM 132A with a Grade of "C" or better, or equivalent
This is an intermediate course that demonstrates the process of identifying and fabricating seafood. The emphasis is on identifying the classes of fish, shellfish: mollusks and crustaceans. Students will learn techniques required to handle and process seafood of all types. Demonstrations will provide the proper application of cooking techniques. The course is designed for Culinary arts/Culinary management majors and specialized training in seafood processing.
CACM 132C Meat Identification & Processing
- Units
- 1.5
- Hours
- 24 - 27 hours lecture
- Corequisite
- Completion of or concurrent enrollment in: CACM 132A with a Grade of "C" or better, or equivalent
This an intermediate course that demonstrates the process of identifying and fabricating meat. The emphasis is on identifying cuts of beef, veal, pork, lamb, and game. Students will learn the techniques required to cut large subprimal portions into individual cuts. Demonstrations will provide the proper application of cooking techniques. The course is designed for Culinary art/Culinary management majors and specialized training in meat processing.
CACM 133A Menu Preparation Lab
- Units
- 2
- Hours
- 96-108 hours lab
- Prerequisite
- CACM 110A with a Grade of "C" or better, or equivalent and CACM 110B with a Grade of "C" or better, or equivalent
- Corequisite
- Completion of or concurrent enrollment in: CACM 132A with a Grade of "C" or better, or equivalent and CACM 132B with a Grade of "C" or better, or equivalent and CACM 132C with a Grade of "C" or better, or equivalent
This laboratory course covers the daily creation and preparations of the menu. Large scale food preparation is produced in a time-restricted, quality-minded setting. Emphasis is placed on the menu development, organization, and preparations for daily service. The daily menu is derived from students’ creativity, learned techniques and skills. This intermediate course is designed for students interested in a career in Culinary Arts/Culinary Management.
CACM 133B Modern Breakfast Service
- Units
- 2
- Hours
- 96-108 hours lab
- Prerequisite
- CACM 110A with a Grade of "C" or better, or equivalent and CACM 110B with a Grade of "C" or better, or equivalent and Corequisite: Completion of or concurrent enrollment in: CACM 132A with a Grade of "C" or better, or equivalent and CACM 132B with a Grade of "C" or better, or equivalent and CACM 132C with a Grade of "C" or better, or equivalent
This laboratory course is designed for students to learn breakfast cooking and service. The class covers various styles of breakfast, cooking methods, short order cooking, and egg cookery, including nutritious meals. Students create and serve weekly menus for service in the restaurant. The point-of-sales system is an integral part of the learning. This intermediate course is for students interested in a career in Culinary Arts /Culinary Management.
CACM 160 Fundamental of Baking Theory
- Units
- 3
- Hours
- 48 - 54 hours lecture
This course provides students with an understanding of the principles of baking and pastry utilizing various methods of production. The course is a study of terminology, specialty equipment and tool characteristics. Students learn the functions and proper use of ingredients, formula versus recipe, and conversions. This is a beginning course for students with an interest in baking and pastry certification in culinary arts/culinary management.
CACM 202 Contemporary Restaurant Service
- Units
- 2
- Hours
- 96-108 hours lab
- Prerequisite
- CACM 133A with a Grade of "C" or better, or equivalent and CACM 133B with a Grade of "C" or better, or equivalent
This laboratory course is designed to teach elevated dining preparation, techniques, and methods. This course covers concept menus, styles of dining, coursing service and levels of dining. Leadership roles in managing the kitchen and dining room are emphasized. This course is for students pursuing a career in culinary arts/culinary management.
CACM 206A Garde Manger I
- Units
- 2
- Hours
- 96-108 hours lab
- Prerequisite
- CACM 132A with a Grade of "C" or better, or equivalent and CACM 132C with a Grade of "C" or better, or equivalent
This laboratory course is an intermediate course in meat preservation process and charcuterie. The laboratory class emphasizes forced, cured, smoked, and aged meats. The art of charcuterie is also presented. Students learn the processes mold takes when transforming and preserving meat. The course covers the proper Hazard Analysis Critical Control Point (HACCP) plan and sanitation required by the local health authority. This course is for students pursuing a career in culinary arts/culinary management and specialized training in meat preservation processes.
CACM 206B Garde Manger II
- Units
- 1
- Hours
- 48-54 hours lab
- Prerequisite
- CACM 133A with a Grade of "C" or better, or equivalent and CACM 133B with a Grade of "C" or better, or equivalent
This laboratory course builds on skills previously learned while the student studies traditional upscale pantry preparation. Topics include sandwiches, hot & cold appetizers, amuse bouche, hors d'oeuvres, sushi, canapes, carving and cold soup. Artistic display centerpieces and culinary showpieces are emphasized for buffet presentations. Small and large-scale preparation is produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
CACM 206C Garde Manger III
- Units
- 1.5
- Hours
- 72-81 hours lab
- Prerequisite
- CACM 133A with a Grade of "C" or better, or equivalent and CACM 133B with a Grade of "C" or better, or equivalent
This laboratory course will cover advanced techniques and skills in molecular gastronomy, food fermentation and preserving, cheese making and sous vide processes. Students learn the chemical and physical transformation of food during the molecular gastronomy and sous vide cooking process. This course emphasizes sous vide, food fermentation principles, classic preservation techniques, and processes. Hazard analysis critical control point (HACCP) plan is applied to food fermentation, reduced oxygen packaging (ROP) and sous vide processes. This course is for students pursuing a career in culinary arts/culinary management and specialized training in food fermentation.
CACM 212 Baking and Pastry
- Units
- 3
- Hours
- 144-162 hours lab
- Prerequisite
- CACM 102 with a Grade of "C" or better, or equivalent and CACM 133A with a Grade of "C" or better, or equivalent and CACM 133B with a Grade of "C" or better, or equivalent or Corequisite: Completion of or concurrent enrollment in: CACM 160 with a Grade of "C" or better, or equivalent
This course is an introduction to techniques and skills required for baking and pastry. Students who wish to specialize or enhance their baking and pastry skills benefit from the specialized training in various areas. The principles of bakeshop cover concepts in methods, formulas, dough and batter, bread, basic creams, fillings and toppings, cookies, pastries, and cakes, processing dairy products, frozen desserts, chocolate work, sugar design, confections, as well as plating, decorating and icings. Emphasis is placed on refining skills to include specialty, gourmet, fine dining baked goods and pastries. Bakeshop items are produced in a time-restricted, quality-minded setting. This course is for students pursuing a certificate in baking and pastry and/or degree in culinary arts/culinary management.
CACM 214 Advanced Baking
- Units
- 3
- Hours
- 144-162 hours lab
- Prerequisite
- CACM 212 with a Grade of "C" or better, or equivalent
This course builds and enhances the basic baking skills obtained throughout the beginning labs and basic baking & pastry course. Emphasis is on commercial bakeries specializing in breads, cakes and designs. Techniques introduced are in design, types, shaping, decorating, planning stages, and storage. Techniques using chocolate and frozen dairy are introduced. This course includes management, production process and procedures. This course is designed for students interested in commercial bakeries and specialty cake shops.
CACM 215 Advanced Pastry
- Units
- 3
- Hours
- 144-162 hours lab
- Prerequisite
- CACM 212 with a Grade of "C" or better, or equivalent
This advanced course builds and enhances the skills and knowledge of fundamental labs and the basic baking and pastry courses. Emphasis is on the intricate creations of delicate pastries while focusing on the plating and presentation. Students learn how to integrate gastronomy and classical techniques to form modern pastries. Students produce high quality, professional pastries using techniques and skills of a pastry chef. This course is designed for students interested in French, classical and modern patisseries.
CACM 218 Seafood Fabrication - Whole Fish Lab
- Units
- 1
- Hours
- 48-54 hours lab
- Prerequisite
- CACM 132A with a Grade of "C" or better, or equivalent
- Corequisite
- Completion of or concurrent enrollment in: CACM 132B with a Grade of "C" or better, or equivalent
This is an advanced laboratory course in whole fish fabrication from large to small fish. Students learn techniques to handle whole fish, prepping fish for breakdown, complete breakdown, seafood processing, and sustainable practices. Students have hands-on training on all aspects of seafood fabrication. The course is designed for culinary arts/culinary management majors and anyone interested in specialized training with seafood processing.
CACM 221 Meat Preservation and Butchery - Whole Animal Lab
- Units
- 2
- Hours
- 96-108 hours lab
- Prerequisite
- CACM 132A with a Grade of "C" or better, or equivalent
- Corequisite
- Completion of or concurrent enrollment in: CACM 132C with a Grade of "C" or better, or equivalent
This is an advanced laboratory course in meat processing from a whole animal to primal and subprimal cuts including large-scaled preservation techniques. The course covers animal husbandry, livestock, various butchery techniques, and specialized equipment required. Ageing, curing, and smoking will be the primary techniques utilized as a means of preserving subprimal cuts. Students experiment with molds, casing, and collagen to transform and preserve meat. Meat is shaped and encased to enhance the ageing process. Students have hands-on experience in this interactive laboratory course. The skill level is elevated and involves intricate cutting skills and animal muscle composition knowledge. The course is designed for culinary arts/culinary management majors, and anyone interested in specialized training with meat butchery.
CACM 270 Work Experience
- Units
- 1-4
- Hours
- 54 - 216 hours other
This course consists of on-the-job learning experiences for students employed in a job related to their major or their educational goal, specifically Culinary Arts and Culinary Management. One unit of credit may be earned for every 54 hours of work experience. A maximum of fourteen credit hours for all work experience subject areas may be earned during one enrollment period.
CACM 290 Independent Study
- Units
- 1-3
- Hours
- 48-162 hours other
This course is for students who wish to conduct individual projects and advanced study in culinary arts and management during supervised laboratory periods. It is not intended to replace an existing course in the discipline. In this course students have a written contract with their instructor outlining the course activities. Credit is granted on the basis of one unit for three hours laboratory activity.