Culinary Arts (CAV)
5 courses · Santa Barbara City College · 2026-2027 Catalog
Classes: Fall 2026 · Spring 2027
CAV NC013 Safe Food Preparation and Serving, Module I
- Units
- 0
- Hours
- 14 (14 lecture)
This course is Module I of a two-part course of study designed to provide students with information on various aspects of food handling, receiving, storing, and preparing. The emphasis of the course is to enhance safety and hygiene in the food industry, including the fast-food industry. Upon completion of Modules I and II, students will be prepared to take the ServSafe Foodhandler Test. May be taught bilingually. Course restricted to 98 repetitions
CAV NC014 Safe Food Preparation and Serving, Module II
- Units
- 0
- Hours
- 14 (14 lecture)
- Advisory
- CAV NC013.
Module II of a two-part course of study designed to provide students with information on various aspects of food handling, including equipment cleaning, pest control, and serving. The emphasis of the course is to enhance safety and hygiene in the food industry, including the fast-food industry. Upon completion of Modules I and II, students will be prepared to take the ServSafe Foodhandler Test. May be taught bilingually. Course restricted to 98 repetitions
CAV NC015 Practical Table Service
- Units
- 0
- Hours
- 25 (25 lab)
A hands-on approach to learning and practicing table service in a white-tablecloth dining room. Course restricted to 98 repetitions
CAV NC400 Global Street Food and Small Plates Cuisine
- Units
- 0
- Hours
- 16 (4 lecture, 12 lab)
This course introduces students to the preparation of street foods and small plate dishes from culinary traditions around the world. Students will explore global flavors, portable foods, and shareable dishes while learning cooking techniques, ingredient preparation, seasoning methods, and presentation styles. Emphasis is placed on hands-on cooking, efficiency, creativity, and safe kitchen practices. This course is designed for individuals interested in global cuisine, personal enrichment, or entry-level culinary and food entrepreneurship skills. Course restricted to 98 repetitions
CAV NC401 Global Holiday Dishes and Special Topics
- Units
- 0
- Hours
- 16 (4 lecture, 12 lab)
This course explores culinary traditions associated with cultural holidays, celebrations, and special occasions from around the world. Students will prepare a variety of seasonal and culturally significant foods while learning about traditional ingredients, preparation techniques, and cultural context. Topics may vary by term and may include festive dishes, celebratory foods, decorative edible crafts, and regional specialties. Emphasis is placed on hands-on learning, creativity, and safe kitchen practices. This course is designed for individuals interested in global cooking, cultural exploration, or personal enrichment. Course restricted to 98 repetitions