CULIN at Laney College
Culinary Arts
CULIN 27Cuisine FundamentalsCULIN 28Managing Sanitation and SafetyCULIN 43Food, Beverage and Labor ControlsCULIN 44Introduction to HospitalityCULIN 88Introduction to Food and CultureCULIN 90American Food and CultureCULIN 200Special Projects LaboratoryCULIN 201ACulinary Boot CampCULIN 201BCulinary Boot CampCULIN 203Introduction to Baking FoundationsCULIN 204Baking FundamentalsCULIN 205Artisan BreadsCULIN 206Cake DecoratingCULIN 207International PatisserieCULIN 208Confiserie (Candy and Chocolate Making)CULIN 209Contemporary Plated DessertsCULIN 212Introduction to Culinary ArtsCULIN 217Formulas and Food CostsCULIN 218Ingredients and EquipmentCULIN 223Stocks, Soups and SaucesCULIN 224Principles of Heat CookingCULIN 232Dining Room Service and ManagementCULIN 235Culinary NutritionCULIN 236Culinary Career DevelopmentCULIN 237Contemporary American Bistro Cuisine and Garde MangerCULIN 238International CuisineCULIN 242Supervision in the Hospitality IndustryCULIN 271iEat: Survey Course of Culinary Arts in the Food SciencesCULIN 472BWork Experience in Culinary Arts/BakingCULIN 472CWork Experience in Culinary Arts/Cooking