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124 – MENU PLANNING AND NUTRITION
(3 UNITS)- RPT 3
This course emphasizes menu planning for a variety of
commercial and institutional foodservice operations.
Layout and design of the printed menus are studied. Basic
nutrition principles and theories for various dietary groups
are investigated. Healthful foods that are pleasing both to
the eyes and palate will be prepared to cater to the growing
number of healthy-minded customers. This course fulfills
NRAEF ManageFirst Certification in Menu Planning and
Nutrition.
125 – BREAKFAST AND LUNCH COOKERY
(3 UNITS) - RPT 3
In this course students acquire basic skills needed to prepare
breakfast and lunch in a foodservice operation. The
basic methods of preparation for eggs, quick breads,
grains, breakfast beverages, potatoes, meats, and fish
are emphasized. The organization and maintenance of
a smooth workflow on the line are studied. A variety of
contemporary lunch items are prepared and served in a
casual operation. Emphasis is on quality food presentation,
quantity food production, and timing.
126 – BAKING SKILLS (3 UNITS) CSU - RPT 3
This course introduces basic principles of baking. Students
create yeast dough, quick breads, doughnuts, fritters,
pancakes and waffles, pies, cakes, cookies, custards,
puddings, mousses, and soufflés. Functions of primary
ingredients used in baking are also studied.
133 - ADVANCED GARDE MANGER (3 UNITS)
CSU
Introduction to the preparation of canapes, hot and cold
hor’s d’voeuvre, appetizers, pates, galantines, terrines,
ballotines, and mousse. Curing and smoking techniques for
meats, seafood, and poultry items are practiced. Modern
ways of decorating and arranging food platters for practical
and show purposes are shown. Fruit, vegetables, tallow,
salt and ice Carving techniques, and center pieces will be
prepared.
134 - CLASSIC AND CONTEMPORARY CUISINE
(3 UNITS) CSU
In this course students will learn to prepare classic and
contemporary cuisine in a fine dining restaurant setting.
Correct application of culinary skills including, plate
presentation, organization, and timing in the production of a
prix-fixe and a` la carte menu will be practiced. Escoffier’s
Guidelines and contemporary chefs’ philosophies are
explored and examined in light of today’s understanding
of food, nutrition, and presentation.
135 - DINING ROOM & BEVERAGE
MANAGEMENT (3 UNITS) CSU
This course covers extensive and practical dining room
and beverage service. Hands on skills with service mise
en place, proper service techniques, suggestive selling,
and different service styles. This course fulfills NRAEF
ManageFirst Certification in Customer Service.
136 - RESTAURANT MANAGEMENT (3 UNITS)
CSU
This course provides extensive coverage of restaurant
management and systems. Students will develop
knowledge in the management of customers, operations,
and employees. Student will identify the crucial elements
in the successful operation of a restaurant and show their
interrelationships.
DEVELOPMENTAL
COMMUNICATIONS
20 - FUNDAMENTALS OF READING AND
WRITING (6) RPT 1 - NDA
Prerequisite: Completion of Developmental Communications 35 with a
grade of “C” or better, or appropriate score on assessment test.
This course prepares students for English 21 with an
emphasis on the mastery of basic reading and writing
skills needed for college transfer and vocational programs.
35 - READING I: FUNDAMENTALS (3 UNITS)
NDA - RPT 2
The purpose of this course is improvement of students’
college reading skills. It emphasizes reading fluency,
reading rate, and vocabulary improvement.
37 - COMMUNICATIONS LABORATORY
(3 UNITS) RPT 1 NDA (P/NP)
This is an open entry, variable credit course that offers selfpaced,
individualized instruction in reading, vocabulary
and study skills at all levels.
76 - ENGLISH AS A SECOND LANGUAGE
READING-CONVERSATION II (3 UNITS) NDA
The primary purpose of this course is the improvement
of reading in English. The course includes silent and oral
reading conversation, and correct punctuation. It prepares
the ESL student to meet the challenges of college study
and everyday living.
76 - INGLÉS COMO SEGUNDA LENGUA:
LECTURA-CONVERSACIÓN II (3 UNITS) NDA
3 horas y 20 minutos de clase por semana.. Este curso es equivalente
2012-2014 General Catalog Course Descriptions * 129