# Credit (CA) courses

Santa Barbara City College · 2026-2027 Catalog · 22 courses

Source: https://catalog.sbcc.edu/course-descriptions/ca/

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

### CA 111 — Hospitality Controls

- **Units:** 2
- **Hours:** 36 (36 lecture)
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026, Spring 2027 schedules

Covers industry practices and procedures of controls in cash, inventory, employees, time, sanitation, purveyors and equipment.

### CA 113 — Hospitality Sanitation And Safety

- **Units:** 2
- **Hours:** 36 (36 lecture)
- **C-ID:** HOSP 110
- **Transfers to:** CSU
- **Offered:** Fall 2026, 7 sections (/c/santa-barbara-city-college/schedule/fall-2026/ca.md); Spring 2027, 5 sections (/c/santa-barbara-city-college/schedule/spring-2027/ca.md)

How to effectively manage sanitation to achieve high standards as set forth by the laws and regulations covering the food industry in the United States. In-depth study of management's responsibility in sanitation. Safety procedures and practices are also covered.

### CA 116 — Introduction to the Food Service Profession

- **Units:** 2
- **Hours:** 36 (36 lecture)
- **Transfers to:** CSU
- **Offered:** Fall 2026, 8 sections (/c/santa-barbara-city-college/schedule/fall-2026/ca.md); Spring 2027, 5 sections (/c/santa-barbara-city-college/schedule/spring-2027/ca.md)

Introduction to culinary arts and related food service occupations. Describes the history of food and the development of cuisine. The evolution of cuisine from classical to California fusion.

### CA 117A — Hotline Kitchen Fundamentals

- **Units:** 4
- **Hours:** 144 (36 lecture, 108 lab)
- **Prerequisite:** CA 113 or
- **Corequisite:** CA 113.
- **Transfers to:** CSU
- **Offered:** Fall 2026, 2 sections (/c/santa-barbara-city-college/schedule/fall-2026/ca.md); Spring 2027, 1 section (/c/santa-barbara-city-college/schedule/spring-2027/ca.md)

IIntroduction to the professional kitchen. Emphasis on classical cooking and current scientific theories provides the student with a solid understanding of food chemistry and cooking techniques. Study of equipment, ingredients and basic cooking methods of the modern professional kitchen. Hands-on application of theory and techniques. Kitchen safety, knife skills, and preparation of sauces, soups, basic entrees, vegetables and starches.

### CA 121 — Principles of Pantry

- **Units:** 2
- **Hours:** 72 (18 lecture, 54 lab)
- **Prerequisite:** CA 113 or
- **Corequisite:** CA 113.
- **Transfers to:** CSU
- **Offered:** Fall 2026, 4 sections (/c/santa-barbara-city-college/schedule/fall-2026/ca.md); Spring 2027, 3 sections (/c/santa-barbara-city-college/schedule/spring-2027/ca.md)

Introduction to the basic skills needed for a restaurant pantry station. The theory and practical skills required to produce quality salads, sandwiches and cold sauce emphasized.

### CA 124 — Principles of Baking

- **Units:** 2
- **Hours:** 72 (18 lecture, 54 lab)
- **Prerequisite:** CA 113 or
- **Corequisite:** CA 113.
- **Transfers to:** CSU
- **Offered:** Fall 2026, 2 sections (/c/santa-barbara-city-college/schedule/fall-2026/ca.md); Spring 2027, 3 sections (/c/santa-barbara-city-college/schedule/spring-2027/ca.md)
- Limitations on Enrollment: Other: Completion of program enrollment.

Introduction to the basic skills needed for a professional bake shop. The theory and practical skills required to produce quality pastries and breads emphasized.

### CA 129 — Purchasing and Receiving

- **Units:** 2
- **Hours:** 36 (36 lecture)
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/santa-barbara-city-college/schedule/fall-2026/ca.md)

How to develop and implement effective purchasing and storeroom procedures. Focus is on purveyor relations, inventory controls, receiving and storage of goods. Includes major categories of purchases.

### CA 134 — Hospitality Supervision

- **Units:** 2
- **Hours:** 36 (36 lecture)
- **Prerequisite:** CA 116 or
- **Corequisite:** CA 116.
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026, Spring 2027 schedules

Designed to provide students with the principles of supervision as they apply specifically to the hospitality industry with an examination of the management/supervision/leadership responsibilities in the typical food service establishment.

### CA 201 — Wines

- **Units:** 2
- **Hours:** 36 (36 lecture)
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/santa-barbara-city-college/schedule/fall-2026/ca.md)

Identification of wines from the wine districts of France, Germany and Italy. Characteristics of wines from the major wine varietals emphasized and the process of wine-making presented.

### CA 204 — Advanced Restaurant and Culinary

- **Units:** 4
- **Hours:** 216 (216 lab)
- **Prerequisite:** CA 215.
- **Transfers to:** CSU
- **Offered:** Spring 2027, 1 section (/c/santa-barbara-city-college/schedule/spring-2027/ca.md)

Designed to further acquaint students with advanced cooking and service techniques. Advanced techniques of cooking, sauce and stock making, roasting, braising, sautéing, etc. stressed. Students apply techniques to classical and modern cooking and service styles in the Gourmet Dining Room.

### CA 211 — Garde Manger

- **Units:** 2
- **Hours:** 72 (18 lecture, 54 lab)
- **Prerequisite:** CA 113 and CA 117A.
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/santa-barbara-city-college/schedule/fall-2026/ca.md)

Designed to impart the skills and knowledge to work in a professional garde manger department. Techniques and procedures for making and displaying pates, terrines, galantines, mousses, sausages, salads and garnishes demonstrated; opportunities for hands-on work are offered. Advanced decorative techniques, such as ice-carving, demonstrated.

### CA 212 — Charcuterie

- **Units:** 1
- **Hours:** 36 (9 lecture, 27 lab)
- **Prerequisite:** CA 117A and CA 113.
- **Transfers to:** CSU
- **Offered:** Spring 2027, 1 section (/c/santa-barbara-city-college/schedule/spring-2027/ca.md)

Lecture/Lab course that will cover advanced techniques in the principles and production of prepared meat products such as sausages, pâtés, terrines, galantines, bacon, hams and confits. These processes were originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes. The modern culinary scene is reviving the art of Charcuterie and these products can be found in every style of professional food service.

### CA 213 — Food Preservation

- **Units:** 1
- **Hours:** 36 (9 lecture, 27 lab)
- **Prerequisite:** CA 113 and CA 117A.
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/santa-barbara-city-college/schedule/fall-2026/ca.md); Spring 2027, 1 section (/c/santa-barbara-city-college/schedule/spring-2027/ca.md)

The science of food preservation for professional foods service, with a focus on pickling, drying, curing, smoking and fermenting.

### CA 214 — Advanced Artisan Baking

- **Units:** 2
- **Hours:** 72 (18 lecture, 54 lab)
- **Prerequisite:** CA 113 and CA 124.
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/santa-barbara-city-college/schedule/fall-2026/ca.md)

Advanced techniques of traditional and contemporary bread baking are demonstrated and practiced. The properties of different flours, grains, yeasts, sponges and levaines are demonstrated. The student produces various European breads, sourdoughs, Danish and croissant doughs and flat breads in a professional bake shop operation.

### CA 215 — Modern Food: Style, Design, Theory and Production

- **Units:** 2
- **Hours:** 72 (18 lecture, 54 lab)
- **Prerequisite:** CA 117A CA 113.
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/santa-barbara-city-college/schedule/fall-2026/ca.md)

Study and practice of modern food design. The different styles of Fusion, Californian, Pacific-Rim, Tex-Mex, Nouvelle and others are demonstrated and practiced. Modern trends and corresponding plate design theories demonstrated and practiced. The effects of different cultures and food diversity on the modern restaurant kitchen are explored.

### CA 224 — Pastry Practicum

- **Units:** 2
- **Hours:** 108 (108 lab)
- **Prerequisite:** CA 113 and CA 124.
- **Transfers to:** CSU
- **Offered:** Spring 2027, 1 section (/c/santa-barbara-city-college/schedule/spring-2027/ca.md)

Hands-on lab experience in a professional bake shop. The acquisition and practice of basic skills needed. Practical techniques required to produce quality pastries and breads emphasized.

### CA 236 — Meat Analysis

- **Units:** 2
- **Hours:** 72 (18 lecture, 54 lab)
- **Prerequisite:** CA 113 and CA 117A.
- **Transfers to:** CSU
- **Offered:** Spring 2027, 1 section (/c/santa-barbara-city-college/schedule/spring-2027/ca.md)

Cuts, grades and usage of meats are discussed. Pork, veal, beef, lamb and poultry are cut into the standard cuts set by the industry. Costs of different types of meat are covered.

### CA 238 — Advanced Sauce Making

- **Units:** 1
- **Hours:** 36 (9 lecture, 27 lab)
- **Prerequisite:** CA 113 CA 117A.
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026, Spring 2027 schedules

Designed to provide advanced sauce making techniques encompassing, classical French, International and Modern sauces.

### CA 261 — Restaurant Ownership

- **Units:** 2
- **Hours:** 36 (36 lecture)
- **Prerequisite:** CA 129.
- **Transfers to:** CSU
- **Offered:** Spring 2027, 1 section (/c/santa-barbara-city-college/schedule/spring-2027/ca.md)

Planning and operation of a food service establishment. An in-depth look at the creation and implementation of a feasibility study, devising a mission statement, using and understanding demographic research, site selection, creating capital, preparing a financial statement, creating a menu, devising a plan for staffing and day-to-day operations management.

### CA 270 — Advanced Pastry Arts

- **Units:** 2
- **Hours:** 72 (18 lecture, 54 lab)
- **Prerequisite:** CA 113 and CA 224.
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026, Spring 2027 schedules

Advanced techniques of classical and modern pastry preparation demonstrated and practiced. Emphasis on professional bake shop operations. Cakes, pastries, meringues, chocolates and sauces created and displayed, utilizing different theories of plate design.

### CA 290 — Work Experience for Culinary Arts Students

- **Units:** 1-4
- **Hours:** 216 (216 lab)
- **Prerequisite:** CA 113 CA 117A.
- **Transfers to:** CSU
- **Offered:** Fall 2026, 1 section (/c/santa-barbara-city-college/schedule/fall-2026/ca.md); Spring 2027, 1 section (/c/santa-barbara-city-college/schedule/spring-2027/ca.md)

Student must be a Culinary Arts major and be enrolled in classes leading to a degree or certificate in the major. Work experience on a job or project directly related to hotel, restaurant or culinary enabling the student to acquire skills and attitudes necessary to enter and/or progress in a hotel, restaurant or culinary occupation. Course restricted to 3 repetitions

### CA 295 — JSB Cafe, Practical Restaurant Experience

- **Units:** 4
- **Hours:** 192 (192 lab)
- **Prerequisite:** CA 117A.
- **Transfers to:** CSU
- **Offered:** not on the Fall 2026, Spring 2027 schedules

Structured experiential learning program in which students gain professional food service skills while participating in a campus organization related to the discipline.