Culinary Arts
22 courses · Shasta College · 2026-2027 Catalog
Classes: Fall 2026
CULA-45 Basic Food Production
- Units
- 5
- Hours
- 18 lecture/216 lab total
- Corequisite
- CULA 50, or previous completion of CULA 50 with a grade of C or higher
- Transfers to
- CSU
- C-ID
- HOSP 160
This is a beginning laboratory course in food preparation and presentation including cooking equipment, techniques, safety procedures, use of weights and measures, and interpretation of recipes. Product identification and basic cooking techniques and procedures based on nutrition and classic preparation methods are presented. Students are provided 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.
CULA-46 Advanced Foods
- Units
- 5
- Hours
- 18 lecture/216 lab total
- Prerequisite
- CULA 45 and CULA 50 with a grade of C or higher
- Transfers to
- CSU
This course examines advanced principles of food preparation of foods served in restaurants. Emphasis is given to the planning and preparation of food products relating to restaurants, hotels, and specialty food operations.
CULA-48 Gourmet Food Preparation
- Units
- 3
- Hours
- 27 lecture/81 lab total
- Prerequisite
- CULA 45 and CULA 50 with a grade of C or higher
- Transfers to
- CSU
This course is designed to teach advanced food preparation techniques and methods. Students learn the science of scratch cookery through small batch assignments. Areas of focus include gourmet items, buffet specialties, hors d'oeuvres, and canapés, while practicing presentation and garnishing. Small scale preparation is produced in a time-restricted, quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
CULA-49 Menu Planning and Cost Analysis
- Units
- 2
- Hours
- 36 lecture total (when offered in the distance education format, hours will total 108)
- Transfers to
- CSU
This course is designed to summarize the basic principles of menu planning and layout for various food service operations. Topics included are pricing, nutrition, and types of menus. This course may be offered in a distance education format.
CULA-50 Sanitation and Safety
- Units
- 2
- Hours
- 36 lecture (when offered in the distance education format, hours will total 108)
- Formerly
- CULA 150
- Transfers to
- CSU
- C-ID
- HOSP 110
This course will provide instruction in the proper use of safety and 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. Also covered are the importance of microorganisms, foodborne illness and food allergies, sanitary facilities and equipment, accident prevention, crisis management, and pest management. Compliance with city, state, and federal health regulations as embodied in HACCP (Hazard Analysis Critical Control Point) are emphasized, along with the supervisor’s responsibilities in maintaining high standards of these principles. This course will provide updated information on USDA, FDA, Codex, and ISO 24,000 regulations and their relationship to food borne illness. This course also covers the safe use of culinary equipment and its proper use to avoid accidents. The student receives a certificate of completion from the Educational Foundation of the National Restaurant Association upon the successful completion of this course with a passing grade of 75% or higher. This course is required for all Culinary Arts/Culinary Management students and is advised to be taken as the first course prior to all other culinary courses or in conjunction with the first few. It may be used for American Culinary certification and recertification, and is required for the Dietary Service Supervisor Certificate offered by the Nutrition Department. This course may be offered in a distance education format.
CULA-55 Food and Beverage Cost Control
- Units
- 2
- Hours
- 36 lecture total (when offered in the distance education format, hours will total 108)
- Advisory
- English Placement Level 5 or higher
- Formerly
- CULA 155
- Transfers to
- CSU
- C-ID
- HOSP 130
This course will cover the function of purchasing from the viewpoint of management. It discusses channels of distribution, buying techniques, specification writing, and other principles needed to perform this critical activity. This course may be offered in a distance education format.
CULA-59 Catering and Event Planning
- Units
- 3
- Hours
- 36 lecture/54 lab total
- Prerequisite
- CULA 45 and CULA 50 with a grade of C or higher
- Advisory
- Essay-writing skills and eligibility to enroll in a transfer-level English Composition course, or English Placement Level 5 or higher
- Transfers to
- CSU
This course provides practical experiences designed to supplement the basic curriculum and includes special cooperative educational opportunities set up with the College and approved Chefs. Experiences include special and short order food preparation and service, buffet service, catering, dining room management and service and receiving and storeroom procedures. Large scale and small quantity preparation is produced in a time-restricted, quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
CULA-60 Beverage Management
- Units
- 2
- Hours
- 36 lecture total (when offered in the distance education format, hours will total 162)
- Transfers to
- CSU
- C-ID
- HOSP 130
This course teaches identification, production, purchasing, and service of spirits, wine, and beer products. It covers marketing, menu development, and cost controls of a beverage operation and puts special emphasis on staffing, training, and legal regulations for beverage sales. This course may be offered in a distance education format.
CULA-65 Dining Room Service
- Units
- 3
- Hours
- 27 lecture/81 lab
- Transfers to
- CSU
In this course, students will learn in a live environment, the skills and techniques of the “front of the house” service staff. Throughout this course, students will rotate through basic dining room positions, learning and practicing their skills in front of dining room guests, in our public dining facility. Emphasis will be on the basic serving techniques and on customer satisfaction.
CULA-66 Wine with Food
- Units
- 2
- Hours
- 36 lecture total (when offered in the distance education format, hours will total 108)
- Transfers to
- CSU
This course is designed to teach students the applied approach to match wine and food from different parts of the world using flavors, textures, and components present in food and wine as complementing strategies. Emphasis on menu planning, preparation of foods, cooking methods, and tasting wines with food. Concepts can be applied to home preparation of food with wine, restaurant food production with wine, and dining out. This course may be offered in a distance education format.
CULA-71 Beginning Beermaking
- Units
- 1
- Hours
- 18 lecture total
This course covers beer styles, ingredients, brewing equipment, brewing techniques, sanitation, fermentation, clarification, and bottling. It also provides a sensory evaluation of representative beers. Students will make one or two batches of beer during the class.
CULA-73 Introduction to Wines
- Units
- 2
- Hours
- 36 lecture total (when offered in the distance education format, hours will total 108)
- Transfers to
- CSU
This course emphasizes the characteristics of wines from the major varietals. It covers the identification of wines from the wine districts of California, France, Germany, and Italy. The concept of food and wine pairing will also be evaluated. This course may be offered in a distance education format.
CULA-75 Pastry
- Units
- 2
- Hours
- 18 lecture/54 lab total
- Prerequisite
- CULA 50 and CULA 172 with a grade of C or higher
- Transfers to
- CSU
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, with emphasis placed on more sophisticated items and gourmet specialties, including cakes and pastries for weddings, birthdays, and special occasions. 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.
CULA-82 Wines of California
- Units
- 2
- Hours
- 36 lecture hours (when offered in the distance education format, hours will total 108)
This class focuses on how California has become a focal wine-producing area in the world. The course traces the dramatic progress of the California winemaking industry: the who, how, why, what, and where. Insight is provided into the ways in which West Coast vintners are working to create extraordinary wines and to explain the myriad of developments in character, quality, and technology that have taken place. The course and text look at how new approaches to winemaking have contributed to California's current high status in the world order of wine. Sensory evaluation of applicable wines is part of the course. This course may be offered in a distance education format.
CULA-94 Culinary Arts Work Experience Education
- Units
- 1-14
- Hours
- 54-756 Work Experience Education hours
- Transfers to
- CSU
The Culinary Arts Work Experience Education course allows the student to gain on-the-job experience through employment/volunteerism at an approved culinary arts job site that is acquired by the student and related to the student’s major. A faculty member supervises the course to ensure that the work experience is of educational value. The course stresses good work habits and meeting of competencies through actual on-the-job performance. A student may repeat this course since course content varies and skills are enhanced by supervised repetition and practice. A maximum of 14 units may be earned in a single semester.
CULA-159 Stocks, Soups, Sauces & Basic Culinary Preparation
- Units
- 2
- Hours
- 18 lecture/54 lab total
- Corequisite
- CULA 50, or previous completion of CULA 50 with a grade of C or higher
This course offers demonstration and practical application in the preparation of various stocks, soups, and sauces involving different methods of cooking meat, fish, seafood, poultry, and vegetables. The uses of culinary terms, equipment, and hand tools will be applied to preparation of stocks, soups, and sauces. Emphasis is placed on the development, organization, and carrying out of recipe standardization, need and procurement of supplies, work stations, and attractive service.
CULA-161 Art Garde Manger (Preparation and Presentation of Garnished Foods)
- Units
- 2
- Hours
- 18 lecture/54 lab total
- Corequisite
- CULA 50, or previous completion of CULA 50 with a grade of C or higher
This course builds on previously learned skills while the student studies traditional upscale pantry preparation. Topics covered include hors d’oeuvres, canapés, pates, terrines, and charcuterie. Artistic displays, including buffet tables, centerpieces, and culinary showpieces, are presented. The student gains practical experience preparing and serving theme buffets for guests. 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.
CULA-172 Baking
- Units
- 2
- Hours
- 18 lecture/54 lab total
- Corequisite
- CULA 50, or previous completion of CULA 50 with a grade of C or higher
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 pursuing a career in culinary arts/culinary management.
CULA-366 Wine with Food
- Units
- 0
- Hours
- 36 lecture total (when offered in the distance education format, hours will total 108)
This course is designed to teach students the applied approach to match wine and food from different parts of the world using flavors, textures, and components present in food and wine as complementing strategies. Emphasis is on menu planning, preparation of foods, cooking methods, and tasting wines with food. Concepts can be applied to home preparation of food with wine, restaurant food production with wine, and dining out. This course may be offered in a distance education format.
CULA-371 Beginning Beernaking
- Units
- 0
- Hours
- 18 lecture
This course covers beer styles, ingredients, brewing equipment, brewing techniques, sanitation, fermentation, clarification, and bottling. It also provides a sensory evaluation of representative beers. Students will make one or two batches of beer during the class.
CULA-373 Introduction to Wines
- Units
- 0
- Hours
- 36 lecture total (when offered in the distance education format, hours will total 108)
This course emphasizes the characteristics of wines from the major varietals. It covers the identification of wines from the wine districts of California, France, Germany, and Italy. The concept of food and wine pairing will also be evaluated. This course may be offered in a distance education format.
CULA-382 Wines of California
- Units
- 0
- Hours
- 36 lecture total (when offered in the distance education format, hours will total 108)
This class focuses on how California has become a focal wine-producing area in the world. The course traces the dramatic progress of the California winemaking industry: the who, how, why, what, and where. Insight is provided into the ways in which West Coast vintners are working to create extraordinary wines and to explain the myriad of developments in character, quality, and technology that have taken place. The course and text look at how new approaches to winemaking have contributed to California's current high status in the world order of wine. Sensory evaluation of applicable wines is part of the course. This course may be offered in a distance education format.