425.640.1644
Students will need a permit to enter this program. After completing the Admissions form and Accuplacer test, contact 425.640.1458 or culinaryarts@edcc.edu to make an advising appointment.
Introduction to fundamentals of professional cooking including food service history, contemporary menu understanding and development, professional terminology, cooking methods and ingredient identification.
Detailed contemporary knowledge of nutrition for today's food service industry needs including menu and recipe analysis.
Detailed contemporary knowledge of sanitation as related to the food service industry needs of today, including procedures for kitchen inspection and HACCP.
Introduction to Federal and State issues and regulations related to the serving of a variety of beverages available in the hospitality industry; including coffee, tea, wine, beer and spirits. Prerequisite: CLART 100.
Experience in occupational settings in the hospitality fields. Credits earned depend upon number of hours worked. S/U grade only. Prerequisite: Concurrent enrollment in CLART 295. Registration permitted first seven weeks as space is available. Variable credit range shown; departmental advising is needed.
Most of the Culinary Arts courses listed below meet from 8:30am to 2:15pm Monday through Thursday in lab modules, each 2 weeks in length as scheduled by the instructor. Students may register for a maximum of 5 labs per quarter. Registration into individual courses is also possible with instructor’s permission. A food handler’s permit is required before beginning any lab course.
Introduction to the culinary and hospitality industry. Includes safety, sanitation, knife cuts, commercial equipment, ratios/weights/ measures, service skills, and world issues. Prerequisite: Registration by entry code only. Obtain code from faculty advisor. Placement into MATH 060 or BUS 130 and BRIDGE 093 or EAP 100.
Provides experience in the cashiering and money handling in a restaurant operation. Including introduction to the P.O.S. system with data entry consisting of menu and personnel. Tracking food costs. Prerequisite: CLART 100.
Provides experience with purchasing, ordering, supplier selection, receiving, storing, inventory issuing of products, correct product handling and product security. Prerequisite: CLART 100.
Intermediate baking with emphasis on cakes, pies and pastries. Prerequisite: CLART 110.
Production skills for quantity food preparation, cafeteria style meals including mise en place, vegetable and starch preparation, pizza production, safety and sanitation. Prerequisite: CLART 100.
Intermediate production cooking skills and methods for meats, fish, poultry, and vegetarian items. Emphasis on portioning and advance cooking methods. Prerequisite: CLART 100.
Introduces students to basic knife skills, salad preparation, basic dressing and variations. Presentation, product identification and hand tool use are stressed. Prerequisite: CLART 100.
Advances the student to the level of Garde Manager, cold food, hot appetizer production with an emphasis on smoking and charcuterie. Prerequisite: CLART 100.
Provides the basic knowledge of restaurant service in a full service dining atmosphere, server sequence, tray service, bussing, side work and order taking in a cafeteria style setting are covered. Prerequisite: CLART 100.
Second of three service courses designed to provide students with an intermediate knowledge of service and sales techniques. To carry out the full responsibility of a professional food server in a commercial restaurant. Prerequisite: CLART 100.
Provides the student with an advanced knowledge of service and sales. Introduction to tableside service and working as a Section Lead. Prerequisite: CLART 100.
Introduction to cafeteria hot line food production, using saute' skills to produce meat, poultry, pasta and vegetarian dishes in a cafeteria style setting. Prerequisite: CLART 100.
Provides student with basic knowledge and skills for soups, stocks, and base sauce production. Prerequisite: CLART 100.
Production of classic and modern sauces. Advanced use of herbs, spices, wines, and liquors in complex sauces. Includes skills in inventory control and production planning, as well as initial supervisory skills. Prerequisite: CLART 100.
Introduction to quantity cooking in a cafeteria style setting in hot/cold sandwich cookery, salad prep, portioning and vegetable cutting. Some line work will be introduced. Prerequisite: CLART 100.
Focuses on professionalism and leadership skills in all areas of the food service operations on campus. Includes supervising and introduction to motivation techniques, handling difficulties, and controlling restaurant operations. Prerequisite: CLART 204.
Advanced production cooking skills and methods for meats, fish, poultry and vegetarian items. Emphasis on classical cuisine, methods, organizational and management skills. Prerequisite: CLART 100.
Intermediate saute skills using meat, poultry, seafood, and vegetarian dishes of contemporary cuisine. Emphasis on speed with fine dining presentation. Advanced pan sauce development using wines, liquors, herbs, and spices. Prerequisite: CLART 100.
Development of advanced saute station's organizational skills with emphasis on mise en place, plate diagrams, garnishing and supervision. Prerequisite: CLART 100.
Quick breads, yeast breads, understanding of ingredient functions and characteristics. Selection of proper equipment, correct scaling, baking and finishing of products stressed. Prerequisite: CLART 100.
Introduction to basic mixing methods, piping methods and batter preparation, baking and finishing of products. Plateup and storage of full service desserts implemented. Prerequisite: CLART 100.
Provides the student with experience functioning as a dining room manager. Guest relations, leadership and decoration/room design will be discussed. Prerequisite: CLART 100.
Emphasis on supervision, administration, and communications in culinary arts operations involved with classical cuisine preparations of entrees, main courses, sauces, and soups as well as starches, vegetables, and salads. Prerequisite: CLART 292.
Emphasis on supervision, administration and communications in culinary arts operations. Refining supervisory skills with operational responsibility of entire kitchen operation, including menu implementation. Prerequisite: CLART 293.
