Fall 2015 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 hospitality industry and an introduction to the skills and attributes that predict success for professionals. Trends, ethics and issues facing the hospitality industry will be discussed. Entry skills to be taught include work simplification, time management, and computational skills.

Schedule: Full Term, Aug 22-Dec 17
W         01:00PM-02:50PM LEC C.Torres             CRC MAIN CC GRDN         13783 
Textbook


CAM 301    Food Theory and Preparation    4 Units

Prerequisite: CAM 306 with a grade of "C" or better
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.

Schedule: Full Term, Aug 22-Dec 17
M         04:15PM-06:20PM LEC C.Torres             CRC MAIN CC GRDN         13890 
Textbook
T         03:00PM-10:05PM 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 22-Dec 17
W         07:30PM-09:20PM LEC K.McCoy              CRC MAIN CC GRDN         14505 
Textbook


CAM 320    Culinary Management    2 Units

Prerequisite: None.
Course Transferable to CSU
Hours: 36 hours LEC
Description: The course is designed to introduce students to the manager's role in organizing, planning, and control of production for a culinary operation. Topics include 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 22-Dec 17
Th        02:00PM-03:50PM LEC C.Torres             CRC MAIN CC GRDN         14641 
Textbook


CAM 322    Culinary Customer Service    2 Units

Prerequisite: None.
Advisory: CAM 306
Course Transferable to CSU
Hours: 18 hours LEC ; 54 hours LAB
Description: Customer service is a skills development course to provide entry-level training in front of the house principles for quantity operations. The components of professional hospitality and meal service will serve as the foundations for this course. Students will participate in hands-on culinary customer service for the culinary programs catering events.

Schedule: Full Term, Aug 22-Dec 17
M         12:00PM-12:50PM LEC C.Torres             CRC MAIN CC GRDN         19592 
Textbook
M         01:00PM-04:05PM LAB C.Torres             CRC MAIN CC GRDN           


CAM 326    Applied Culinary Purchasing    2 Units

Prerequisite: None.
Advisory: CAM 300
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course provides a comprehensive view of purchasing activity as well as its relationship to the management of a successful hospitality operation. This course offers practical applications of purchasing principles from the culinary manager's viewpoint. This course focuses on distribution channels, purchasing principles and buying techniques, selection factors, receiving, storing, issuing and inventory control.

Schedule: Full Term, Aug 22-Dec 17
Th        04:00PM-05:50PM LEC C.Torres             CRC MAIN CC GRDN         14852 
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 22-Dec 17
W         05:30PM-07:20PM LEC K.McCoy              CRC MAIN CC GRDN         14469 
Textbook


CAM 340    Nutrition for Culinary Professionals    2 Units

Prerequisite: None.
Advisory: CAM 300
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course is designed for students in Culinary Arts Management and focuses on personal nutrition, as well as nutrition in restaurants and foodservices. The course will cover the dietary needs of selected populations and methods used to meet those needs. Emphasis is placed on recipe adaptation and menu planning for more healthful menu offerings in culinary operations. Successful completion of this course meets the certification requirements by the American Culinary Federation.

Schedule: Full Term, Aug 22-Dec 17
W         03:00PM-04:50PM LEC C.Torres             CRC MAIN CC GRDN         14853 
Textbook


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

Prerequisite: None.
General Education: AA/AS Area III(b)
Enrollment Limitation: Students must be in a paid or unpaid internship, volunteer position or job related to career goals in Culinary Arts Management.
Course Transferable to CSU
Hours: 300 hours LAB
Description: This course provides students with opportunities to develop marketable skills in preparation for employment in their major field of study or advancement within their career. It is designed for students interested in work experience and/or internships in transfer level degree occupational programs. Course content includes 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. Appropriate level learning objectives are established by the student and the employer. During the semester, the student is required to participate in a weekly 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. Work Experience may be taken for a total of 16 units when there are new or expanded learning objectives. Only one Work Experience course may be taken per semester.

Schedule: Full Term, Aug 22-Dec 17
T         12:30PM-01:20PM LAB A.Avalos             CRC MAIN WIN 106         13843 
Textbook
 

W         06:00PM-06:50PM LAB A.Avalos             CRC MAIN WIN 106         14286 Textbook
 

TBA       TBA             LAB A.Avalos             CRC MAIN Online          13844 Textbook
Online class. Required attendance at on campus Orientation: Friday, August 28th, 10:00 a.m.-12:15 p.m. WIN-106
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             CRC MAIN Online          13846 Textbook
Online class. Required attendance at on campus Orientation: Monday, August 31st, 6:30 p.m.- 8:45 p.m. WIN-106
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             CRC MAIN Online          14541 Textbook
Online class. Required attendance at on campus Orientation: Thursday, August 27th, 6:30 p.m.-8:45 p.m. WIN-106
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 24-Dec 17
TBA       TBA             LAB A.Avalos             CRC MAIN Online          13845 Textbook
Online class. Required attendance at on campus Orientation: Thursday, September 24th, 6:30 p.m.- 8:45 a.m. WIN-106
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 2015 Class Schedule

Updated: November 12, 2015