Fall 2011 Class Schedule (CRC)



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CAM 300    Introduction to Culinary Arts Management    2 Units

Prerequisite: None
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course profiles the culinary industry and an introduction to the skills and attributes that predict success for professionals. Trends, ethics and issues facing the culinary industry will be discussed. Entry skills to be taught include work simplification, time management, and computational skills.

Schedule: Full Term, Aug 20-Dec 15
W         03:00PM-04:50PM LEC C.Torres             CRC MAIN CC GRDN         18034 
Textbook


CAM 301    Food Theory and Preparation    4 Units

Prerequisite: None
Course Transferable to CSU
Hours: 36 hours LEC ; 108 hours LAB
Description: A comprehensive study of food ingredients and the basic principles and techniques involved in food preparation. A study of the factors that influence foods and the changes which occur in foods during preparation. The laboratory emphasizes basic cooking skills and theory application. The course emphasizes the reasons for procedures and phenomena and the prevention and/or correction of cooking failures. This course is the foundation for the beginning student in professional culinary management. This course is not open to students who have received credit for NUTRI 330. See Cross-Referenced Courses in the catalog.

Schedule: Full Term, Aug 20-Dec 15
MT        03:00PM-03:50PM LEC C.Torres             CRC MAIN CC GRDN         18288 
Textbook
MT        04:00PM-07:05PM LAB C.Torres             CRC MAIN CC GRDN           


CAM 306    Culinary Sanitation & Safety    2 Units

Prerequisite: None
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course covers the principles of food microbiology, important foodborne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of foodborne diseases and other microbiological problems. All phases of sanitation for professional culinary operations are covered in the context of schools, hospitals and commercial restaurants and cafeterias. Subjects covered include types and causes of food borne illnesses, correct procedures for handling food in quantity, and the principles of cleaning and sanitizing. The course focuses on practical applications for culinary workers, supervisors, and trainers. Completion of the course includes optional certification by the Educational Foundation of the National Restaurant Association.

Schedule: Full Term, Aug 20-Dec 15
W         05:45PM-07:25PM LEC K.McCoy              CRC MAIN CC GRDN         20274 
Textbook


CAM 316    Hors d 'oeuvres and Canapes    3 Units

Prerequisite: None
Advisory: CAM 310.
Course Transferable to CSU
Hours: 18 hours LEC ; 108 hours LAB
Description: This course is designed to teach the students to utilize any foodstuffs in the production of hors d'oeuvres. Hot and cold hors d'oeuvres as well as the production of canapes will be emphasized. Service styles, service issues, production pointers, and logistics of catering functions will be emphasized.

Schedule: Full Term, Aug 20-Dec 15
Th        02:00PM-02:50PM LEC C.Torres             CRC MAIN CC GRDN         28934 
Textbook
Th        03:00PM-09:45PM LAB C.Torres             CRC MAIN CC GRDN           


CAM 320    Culinary Management    2 Units

Prerequisite: None
Course Transferable to CSU
Hours: 36 hours LEC
Description: Organizing, planning, and control of production for a quantity culinary operation. Includes menu planning and pricing, scheduling of staff and production, portion and temperature control, recipe standardization and scaling, and elements of culinary layout and design.

Schedule: Full Term, Aug 20-Dec 15
M         07:30PM-09:35PM LEC C.Torres             CRC MAIN CC GRDN         28936 
Textbook


CAM 330    Legal Aspects of Culinary Management    2 Units

Prerequisite: None
Advisory: CAM 300.
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course is an introduction to the legal aspects of culinary operations through an explanation of and applications to legal subjects relevant to culinary operations. Topics include government regulations, patron civil rights, liability for sales of food and alcoholic beverages, as well as liability for patron safety and property, selection and supervision of employees, property rights and forms of business organizations.

Schedule: Full Term, Aug 20-Dec 15
W         07:40PM-09:20PM LEC K.McCoy              CRC MAIN CC GRDN         20092 
Textbook


CAM 334    Culinary Marketing    2 Units

Prerequisite: None
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course is an introduction to culinary marketing with a profile of management's role in marketing. The course includes information systems and marketing research methods to assist in planning. Hospitality consumers and their behavior are discussed. Other topics include advertising, group sales strategies, the importance of carefully designed menus and menu pricing.

Schedule: Full Term, Aug 20-Dec 15
T         07:30PM-09:10PM LEC C.Torres             CRC MAIN CC GRDN         28937 
Textbook


CAM 498    Work Experience in Culinary Arts Management    1-4 Units

Prerequisite: None.
General Education: AA/AS Area III(b)
Course Transferable to CSU
Hours: 300 hours LAB
Description: This course provides students with opportunities to develop marketable skills in preparation for employment or advancement within their current job. Course content will include understanding the application of education to the workforce; completion of required forms, which document the student's progress and hours spent at the work site; and developing workplace skills and competencies. During the course of the semester, the student is required to fulfill an 18 hour orientation and 75 hours of related paid work experience, or 60 hours of unpaid work experience for one unit. An additional 75 or 60 hours of related work experience is required for each additional unit. The course may be taken again when there is new or expanded learning on the job for a maximum of 16 units.

Schedule: Full Term, Aug 20-Dec 15
T         12:30PM-01:20PM LAB A.Avalos             CRC MAIN BS 163          18188 
Textbook
TBA       TBA             LAB A.Avalos              TBA TBA                 18188 Textbook
 

W         06:00PM-06:50PM LAB A.Avalos             CRC MAIN BS 160          19402 Textbook
TBA       TBA             LAB A.Avalos              TBA TBA                 19402 Textbook
 

TBA       TBA             LAB A.Avalos              TBA TBA                 18190 Textbook
Online class. Required attendance at on campus Orientation: Friday, August 26, 6:30 p.m.-8:30 p.m. T-115
Login to the eLearning Web site at https://d2l.losrios.edu/
For information, e-mail Professor Amy Avalos avalosa@crc.losrios.edu
To take this class, you may use the CRC Computer Lab in LRC-204; otherwise, you must have access to a computer with the following minimum requirements: 1) Connection to the Internet, 2) e-mail account

TBA       TBA             LAB A.Avalos              TBA TBA                 18194 Textbook
Online class. Required attendance at on campus Orientation: Friday, August 26, 6:30 p.m.-8:30 p.m. T-115
Login to the eLearning Web site at https://d2l.losrios.edu/
For information, e-mail Professor Amy Avalos avalosa@crc.losrios.edu
To take this class, you may use the CRC Computer Lab in LRC-204; otherwise, you must have access to a computer with the following minimum requirements: 1) Connection to the Internet, 2) e-mail account

Schedule: Other Term, Sep 17-Dec 15
TBA       TBA             LAB A.Avalos              TBA TBA                 18192 Textbook
Online class. Required attendance at on campus Orientation: Saturday, September 17, 9:30 a.m.-11:30 a.m. T-115
Login to the eLearning Web site at https://d2l.losrios.edu/
For information, e-mail Professor Amy Avalos avalosa@crc.losrios.edu
To take this class, you may use the CRC Computer Lab in LRC-204; otherwise, you must have access to a computer with the following minimum requirements: 1) Connection to the Internet, 2) e-mail account

TBA       TBA             LAB A.Avalos              TBA TBA                 20434 Textbook
Online class. Required attendance at on campus Orientation: Saturday, September 17, 9:30 a.m.-11:30 a.m. T-115
Login to the eLearning Web site at https://d2l.losrios.edu/
For information, e-mail Professor Amy Avalos avalosa@crc.losrios.edu
To take this class, you may use the CRC Computer Lab in LRC-204; otherwise, you must have access to a computer with the following minimum requirements: 1) Connection to the Internet, 2) e-mail account

Fall 2011 Class Schedule

Updated: December 19, 2011