Culinary Arts
20 courses · Santa Ana College · 2026-2027 Catalog
Classes: Fall 2026 · Spring 2027
CULN 100 Introduction to Culinary Arts and Hospitality
- Units
- 3
- Hours
- 54 Lecture
- Transfers to
- CSU
Practices and procedures for individuals interested in a career in the Culinary Arts, Hospitality, or allied fields with the opportunity for hands-on experience, industry visits, or networking opportunities with professionals.
CULN 101 Introduction to Hospitality Management
- Units
- 3
- Hours
- 54 Lecture
- Transfers to
- CSU
- C-ID
- HOSP 100
Overview of the Hospitality industry's structure and financial performances: food and lodging, resorts, tourism enterprises, attractions, and related operations. Focus on orientation to customer service, cultural/economic trends, and career opportunities. Same as Management 130.
CULN 110 Food Safety and Sanitation
- Units
- 2
- Hours
- 36 Lecture
- Transfers to
- CSU
- C-ID
- HOSP 110
Sanitation practices affecting individual operations. Prevention and control of foodborne illnesses through flow of food and HACCP management. Same as Nutrition 110.
CULN 116 Principles of Food Preparation
- Units
- 3
- Hours
- 36 Lecture, 54 Lab
- Transfers to
- CSU
- C-ID
- NUTR 120
Application of scientific principles in the preparation of selected food products with emphasis on physical and chemical properties of food; methods and techniques of food preparation; factors that contribute to quality of prepared foods. Same as CULN 116.
CULN 120 Culinary Fundamentals I
- Units
- 3
- Hours
- 36 Lecture, 54 Lab
- Corequisite
- Completion of or concurrent enrollment in: NUTR 110 or CULN 110 Food Safety and Sanitation as a corequisite for CULN 120 Culinary Foundations I is essential for ensuring that students have a solid understanding of food safety protocols before engaging in hands-on culinary work. In CULN 120, students handle raw ingredients, operate cooking equipment, and work in a fast-paced kitchen environment where foodborne illness, cross-contamination, and improper sanitation can pose serious health risks.
- Advisory
- Students taking Culinary Arts cooking courses must present documentation of a negative TB skin test or a normal chest x-ray taken within the past 4 years.
- Formerly
- Introduction to Culinary Skills & Principles
- Transfers to
- CSU
- C-ID
- HOSP 160
Students will explore the fundamental skills of food preparation, kitchen organization, and basic cooking techniques, emphasizing quality and professional standards used in a modern commercial kitchen. Laboratory work will include knife skills, stocks, broths, soups, sauces, and basic cooking techniques for vegetables, starches, meat, seafood, and poultry. Students are required to adhere to the Culinary Department’s professional dress code.
CULN 130 International Cuisine
- Units
- 3
- Hours
- 36 Lecture, 54 Lab
- Prerequisite
- Completion with a grade of "C" or better or a Passing grade in: CULN 120
- Advisory
- Completion with a grade of "C" or better or a Passing grade in: Students participating in the Culinary Arts cooking courses MUST provide proof of negative TB skin test (or normal chest x-ray within the past 4 years)
- Transfers to
- CSU
Students will explore the study of classical and modern cooking techniques associated with preparing and serving international and ethnic cuisines. Topics will reinforce the knowledge related to culinary arts, cultural appreciation, and global food trendsAdvanced knife skills, cooking techniques, mise en place, time management, organizational skills, and quality standards are emphasized.
CULN 140 Baking Fundamentals I
- Units
- 3
- Hours
- 36 Lecture, 54 Lab
- Corequisite
- Completion of or concurrent enrollment in: CULN 110 or NUTR 110 Food Safety and Sanitation course is a corequisite for CULN 140 Introduction to Baking and Pastry. It is essential to ensure that students have a solid understanding of food safety protocols to avoid foodborne illnesses.
- Advisory
- Students participating in Culinary Arts cooking courses are encouraged to have a recent negative TB skin test (or normal chest x-ray within the past 4 years), as this is commonly recommended in professional kitchen environments.
- Formerly
- Introduction to Baking & Pastry
- Transfers to
- CSU
This course covers fundamental baking skills for students specializing in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, pastries, and decorating and icings are undertaken. Gourmet baked items and pastries are produced in a time-restricted, quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management and will prepare them for entry-level baking positions as bakers or pastry chefs in the food industry. Students are required to follow the professional dress code established by the Culinary Department. Students may also participate in field trips to bakeries, commercial kitchens, or industry events to enhance hands-on learning and exposure to real-world baking operations.
CULN 150 Principles of Pantry
- Units
- 2
- Hours
- 18 Lecture, 54 Lab
- Prerequisite
- Completion with a grade of "C" or better or a Passing grade in: CULN 120 Students taking Culinary Arts cooking courses must provide proof of a negative TB skin test or a normal chest x-ray within the past four years.
- Transfers to
- CSU
This course introduces the essential skills needed for working in a restaurant pantry/garde manger station. It focuses on preparing and presenting cold dishes, covering topics such as charcuterie, sausages, sandwiches, salads, hors d’oeuvres, cold sauces, dips, and garnishes. Students will learn important skills in food preservation, curing, smoking, pickling, and techniques for creating visually appealing presentations.
CULN 160 Principles of Beverage Service
- Units
- 2
- Hours
- 36 Lecture
- Corequisite
- Concurrent enrollment in: NUTR 110 or CULN 110 The Food Safety and Sanitation course is a corequisite for CULN 160 Principles of Beverage Service. It is essential to ensure that students have a solid understanding of food safety protocols to avoid foodborne illnesses.
- Advisory
- Students taking Culinary Arts cooking courses must present documentation of a negative TB skin test or a normal chest x-ray taken within the past 4 years.
- Transfers to
- CSU
The course will cover the skills required for the Food and Beverage Management industry. It will include both theoretical and practical skills needed to recognize, suggest, and prepare various types of alcoholic and non-alcoholic beverages, including coffee, tea, and mocktails commonly served in the food service and hospitality sector. Students are required to adhere to the Culinary Department’s professional dress code.
CULN 190 Food & Beverage Production Management
- Units
- 2
- Hours
- 108 Lab
- Prerequisite
- Completion with a grade of "C" or better or a Passing grade in: CULN 110 or NUTR 110 or
- Transfers to
- CSU
The course provides students with hands-on experience and training in customer service, catering special events, dining room service, buffet presentation, food production, management, and job readiness skills.
CULN 200 Business Practices for Culinary Arts Professionals
- Units
- 3
- Hours
- 54 Lecture
- Transfers to
- CSU
This course offers insight into the various aspects of supervision in the hospitality industry. Supervisory roles, responsibilities, and essential managerial skills will be discussed. The goal of the course is to equip students with the necessary authoritative and decision-making skills for use in the workplace.
CULN 201 Introduction to Hotel Management
- Units
- 3
- Hours
- 54 Lecture
- Transfers to
- CSU
- C-ID
- HOSP 140
An introduction to the operating system and components of a hotel-resort facility, which includes: front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human/resource management and information systems.
CULN 202 Hospitality Cost Control
- Units
- 3
- Hours
- 54 Lecture
- Transfers to
- CSU
- C-ID
- HOSP 120
Analyzing and managing food, beverage, labor, and other costs within a hospitality operation. Emphasis on problem-solving and applying cost control techniques to maximize profits while managing expenses. Topics include establishing standards, cost-volume-profit analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention, and labor control.
CULN 203 Introduction to Food & Beverage Management
- Units
- 3
- Hours
- 54 Lecture
- Transfers to
- CSU
- C-ID
- HOSP 130
Techniques and management procedures are explored and developed related to commercial and institutional food and beverage facilities. Topics include functions of management, marketing, menu development, and effective cost controls in purchasing, labor, and service techniques. Same as Management 203.
CULN 205 Hospitality Law
- Units
- 3
- Hours
- 54 Lecture
- Transfers to
- CSU
- C-ID
- HOSP 150
The course provides students with fundamental knowledge of the U.S. legal system to help minimize potential liability and lawsuits in the hospitality industry. Same as Paralegal 205.
CULN 220 Culinary Fundamentals II
- Units
- 3
- Hours
- 27 Lecture, 81 Lab
- Prerequisite
- Completion with a grade of "C" or better or a Passing grade in: CULN 120
- Advisory
- Students taking Culinary Arts cooking courses must provide proof of a negative TB skin test or a normal chest x-ray taken within the past 4 years.
- Formerly
- Advanced Culinary Skills & Principles
- Transfers to
- CSU
This advanced cooking course covers cooking methods for major cuts of animal protein and vegetables, as well as food costing, portioning, seasoning, and presentation. The course emphasizes professionalism, sanitation, and proper work habits. By the end of the course, you will have advanced your cooking skills and will be able to apply them in a professional setting. Students are required to adhere to the Culinary Department’s professional dress code.
CULN 230 Regional American Cuisine
- Units
- 2
- Hours
- 18 Lecture, 54 Lab
- Prerequisite
- Completion with a grade of "C" or better or a Passing grade in: CULN 120
- Advisory
- Students taking Culinary Arts cooking courses must present evidence of a negative TB skin test or a normal chest X-ray taken within the past four years.
- Formerly
- Healthy American Cuisine
- Transfers to
- CSU
This course will explore the diverse culinary traditions of America, covering food identification, traditional cooking methods, and healthy alternatives. The focus will be on regional American cuisine, allowing students to prepare traditional dishes while studying the cultural influences behind them. Students are required to adhere to the Culinary Department’s professional dress code. Students taking Culinary Arts cooking courses must present evidence of a negative TB skin test or a normal chest X-ray taken within the past four years.
CULN 240 Vegetarian & Vegan Cuisine
- Units
- 2
- Hours
- 18 Lecture, 54 Lab
- Corequisite
- Concurrent enrollment in: CULN 120
- Advisory
- Students taking Culinary Arts cooking courses must provide proof of a negative TB skin test or a normal chest x-ray taken within the past 4 years.
- Formerly
- Vegetarian Cuisine
- Transfers to
- CSU
This course introduces students to the fundamentals of preparing vegetarian (lacto, ovo-lacto), vegan, and raw foods using modern plant-based techniques. Emphasizing fresh, whole ingredients, students will create flavorful and visually appealing dishes. With a focus on sustainability and health, students will gain the skills needed to craft innovative plant-based meals that meet the demands of today’s culinary industry. Students are required to adhere to the Culinary Department’s professional dress code.
CULN 250 Modern and Sustainable Cuisine
- Units
- 2
- Hours
- 18 Lecture, 54 Lab
- Prerequisite
- Completion with a grade of "C" or better or a Passing grade in: CULN 120
- Advisory
- Students taking Culinary Arts cooking classes must provide proof of a negative TB skin test or normal chest x-ray taken within the past four years.
- Formerly
- Modern Food: Style, Design, Theory And Production
- Transfers to
- CSU
This course covers the preparation and design of modern, sustainable, and seasonal food, including Fusion, Plant-Forward, Modernist, Molecular, and Farm-to-Table cuisines. It involves demonstrating and practicing modern trends and theories of plate design. Students are required to adhere to the Culinary Department’s professional dress code.
CULN 299 Work Experience - Culinary
- Units
- 0.5-4
- Hours
- 27-216 Lab
- Prerequisite
- Completion with a grade of "C" or better or a Passing grade in: Six units completed in Culinary Arts or Nutrition & Food degree/certificate courses. CULN 110 NUTR 110 or
- Transfers to
- CSU
This work experience course of supervised employment assists students to acquire desirable work habits, attitudes and skills in Culinary Arts. A student can earn 0.5 to 4 units per semester, up to a maximum of 14 units total. Additionally, students must work 54 hours to earn 1 unit. Student repetition is allowed per Title 5, Section 55253.