Spring 2019 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 provides an overview of the skills and attributes that predict success for professionals in the restaurant/foodservice industry. Entry skills to be taught include mise en place, work simplification/time management, computational skills including measurements and conversions, flavor profiles, plating and garnishing, interview skills, menu development, recipe writing and an overview of the history and modern state of the restaurant/foodservice industry.

Schedule: Full Term, Jan 19-May 22

T03:00PM-05:05PMLECM.FrigmCRC MAIN CC GRDN20119Textbook

CAM 301    Food Theory and Preparation    4 Units

Prerequisite: None.
Corequisite: CAM 300 and 306
Course Transferable to CSU
Hours: 36 hours LEC ; 108 hours LAB
Description: A comprehensive study of the basic principles and techniques involved in professional food preparation. The principles covered within this course will serve as the foundation for all other lab courses. Topics will including: work simplification, measurements/conversions, knife skills, soups, sauces, salads, heat transfer methods, equipment recognition, cleaning, use of hand tools/measuring devices, as well as identifying, cleaning, and cutting raw materials. This course will examine the reasons for procedures and phenomena and the prevention and/or correction of cooking failures. The laboratory emphasizes theory application through the preparation of soups, sauces, salads, vegetables, meats, poultry, seafood, breakfast dishes, grains, pastas and potatoes. This course may require out of class time attendance at events (all required events will be listed in the course syllabus).

Schedule: Full Term, Jan 19-May 22

MW10:00AM-10:50AMLECM.FrigmCRC MAIN CC GRDN20120Textbook
MW11:15AM-02:35PMLABM.FrigmCRC MAIN CC GRDN

CAM 303    Food Product Identification     2 Units

Prerequisite: None.
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course will cover the identification of different food products. Written materials, hands-on interaction with products, and product sampling will be utilized as methods to help students identify and understand products being studied.

Schedule: Full Term, Jan 19-May 22

T12:30PM-02:35PMLECM.FrigmCRC MAIN CC GRDN20522Textbook

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, Jan 19-May 22

W05:30PM-07:35PMLECK.McCoyCRC MAIN WIN 25414464Textbook

CAM 310    Quantity Food Production    3 Units

Prerequisite: CAM 300, 301, and 306 with grades of "C" or better
Course Transferable to CSU
Hours: 18 hours LEC ; 108 hours LAB
Description: This course is an introduction to the principles of quantity food production and service. The production and service of industry quality and quantity food will be covered. Components may include knife skills, equipment recognition, use of hand tools and measuring devices, and cleaning / cutting raw materials. This course may also cover quantity preparation of sandwiches, soups, salads, garde manger items, vegetables, meats, poultry, seafood, breakfast dishes, rice and other grains, pastas and potatoes, sauces and simple dessert items. This course may require out of class time attendance at events (all required events outside of class time will be listed in the course syllabus).

Schedule: Full Term, Jan 19-May 22

Th02:00PM-02:50PMLECM.FrigmCRC MAIN CC GRDN14875Textbook
Th03:00PM-08:15PMLABM.FrigmCRC MAIN CC GRDN
TBATBALABM.FrigmOff Campus Off Site
24 lab hours out of scheduled time in catering: dates to be posted on the syllabus
Cap at 25


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 may 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, Jan 19-May 22

M03:00PM-03:50PMLECM.FrigmCRC MAIN CC GRDN20122Textbook
TBATBALECM.FrigmCRC MAIN Online 20122Textbook
Hybrid class - Partly Online/Partly Classroom - Instructor and students have both classroom meetings and online activities.


CAM 322    Culinary Customer Service    2 Units

Prerequisite: None.
Course Transferable to CSU
Hours: 36 hours LEC ; 54 hours LAB
Description: Culinary customer service is a skills development course to provide entry-level training in front-of-house service principles. The components of professional service styles will serve as the foundations for this course.

Schedule: Full Term, Jan 19-May 22

M04:00PM-06:05PMLECM.FrigmCRC MAIN CC GRDN20123Textbook

CAM 324    Culinary Supervision    2 Units

Prerequisite: None.
Course Transferable to CSU
Hours: 36 hours LEC
Description: This course is designed to help supervisors meet the challenges and demands of the hospitality field. The course will focus on the skills necessary to be effective leaders, developing human relations' skills and building on workplace diversity. The course will also cover communicating effectively, and creating a positive work climate. Management responsibilities of planning, organizing, controlling, decision making, problem solving and delegating will be included.

Schedule: Full Term, Jan 19-May 22

W07:45PM-08:35PMLECK.McCoyCRC MAIN WIN 25415794Textbook
TBATBALECK.McCoyCRC MAIN Online 15794Textbook
Hybrid class - Partly Online/Partly Classroom - Instructor and students have both classroom meetings and online activities.


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, Jan 19-May 22

TBATBALABA.AvalosCRC MAIN Online 14504TextbookFree Digital Book
Online class. Required attendance at one of the following on-campus orientations:
Friday, January 25th, 9:00 - 11:15 AM
Friday, January 25th, 11:45 AM - 2 PM
Monday, January 28th, 6:30 - 8:45 PM
All orientations will be held in WIN 106 on the CRC main campus. Class login at
http://elearning.losrios.edu/. Login to https://apps.losrios.edu/ to access your Los Rios Gmail for important information regarding this class.
 

Schedule: Other Term, Mar 05-May 22

TBATBALABA.AvalosCRC MAIN Online 14996TextbookFree Digital Book
Online class. Required attendance at the on-campus Orientation: Tuesday, March 5th from 6:30 PM - 8:45 PM in WIN 106 on the CRC Main Campus. Class login at http://elearning.losrios.edu/. Login to https://apps.losrios.edu/ to access your Los Rios Gmail for important information regarding this class.
 

Spring 2019 Class Schedule

Updated: November 13, 2018