Transfers ToNot transferableDescriptionThis course is designed for the student who is in need of receiving hours toward their State Board of Cosmetology requirement. The focus of this class is on the advanced principles and practical operations of cosmetology equipment, procedures, and techniques. CULINARY ARTS (CA) CA 100 � Sanitation and Safety (Not Transferable) Units: 2 Lecture Hours: 36 Lab Hours: 0 Outside Hours: 72 Grading Method: Letter Credit Status: Credit, degree applicable Conditions of Enrollment: None An introduction to the basic principles of sanitation and safety applied in the culinary industry and the use and care of institutional food service equipment. Emphasis is on the importance of proper employee training practices as related to food safety. ServSafe Food Protection Management Certification can be obtained upon successfully passing the class, but not mandatory. CA 101 � Culinary Arts Orientation and Techniques (Not Transferable) Units: 4 Lecture Hours: 36 Activity Hours: 72 Outside Hours: 108 Grading Method: Letter Credit Status: Credit, degree applicable Conditions of Enrollment: Prerequisite: CA 100 Students will learn the fundamentals of food preparation and fabrication, focus on quality standards of production, and apply basic cooking techniques used in modern commercial kitchens. Laboratory practicum includes knife skills, cookery of starch and vegetables, preparing stock and mother sauces, and fabrication of poultry, meats, and seafood. High standards of professionalism, sanitation, kitchen safety, and work habits are emphasized. CA 102 � Culinary Nutrition (Not Transferable) Units: 2 Lecture Hours: 36 Lab Hours: 0 Outside Hours: 72 Grading Method: Letter Credit Status: Credit, degree applicable Conditions of Enrollment: None This course provides a concise overview of applied culinary nutrition. Recipes and menu development, including ingredient selection and cooking techniques for special diets, are discussed. Appropriate for food service professionals interested in working as personal chefs, sports teams, spas, resorts, entertainment, major hospitals, and healthcare facilities. CA 103 � Culinary Skills I (Not Transferable) Units: 4 Lecture Hours: 36 Activity Hours: 72 Outside Hours: 108 Grading Method: Letter Credit Status: Credit, degree applicable Conditions of Enrollment: Prerequisite: CA 101 This course covers essential culinary foundations, including classic knife cuts, basic cooking methods of meats, eggs, and breakfast cookery, terminology, equipment, measurements, culinary math, and ingredients, are covered. Students practice skills in the kitchen to enhance their experience in a real environment setting.Usually HeldMon Wed 8:00am–9:05am, Mon Wed 9:15am–1:40pm, Tue Thu 8:00am–1:50pm, Mon Tue Wed Thu 6:00pm–8:15pm 