Culinary Arts: Professional, Associate of Science (AS)

Degree

Courses

CA 113 — Hospitality Sanitation And Safety (2 Units)
CA 116 — Introduction to the Food Service Profession (2 Units)
CA 117A — Hotline Kitchen Fundamentals (4 Units)
CA 121 — Principles of Pantry (2 Units)
CA 124 — Principles of Baking (2 Units)
CA 129 — Purchasing and Receiving (2 Units)
CA 201 — Wines (2 Units)
CA 204 — Advanced Restaurant and Culinary (4 Units)
CA 211 — Garde Manger (2 Units)
CA 212 — Charcuterie (1 Unit)
CA 213 — Food Preservation (1 Unit)
CA 214 — Advanced Artisan Baking (2 Units)
CA 215 — Modern Food: Style, Design, Theory and Production (2 Units)
CA 224 — Pastry Practicum (2 Units)
CA 236 — Meat Analysis (2 Units)
CA 261 — Restaurant Ownership (2 Units)
CA 270 — Advanced Pastry Arts (2 Units)
CA 290 — Work Experience for Culinary Arts Students (1-4 Units)

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