Culinary Arts Program

Multi-layer cake created in the Culinary Arts Program The San Diego Continuing Education Culinary Arts program is a six module (course), six hundred hour vocational program. Each culinary module is approximately one hundred hours. Students attend class twenty five hours per week. A certification of completion is awarded for successfully completing each module. A six hundred Culinary Arts Program certificate is awarded upon successfully completing all six modules. Each module includes culinary theory instruction as well as culinary food preparation and culinary computer labs.

Preregistration Required.

For information about the program and pre-registration call the West City Campus.

Culinary Arts Modules

Culinary Arts I

This course provides an introduction to Culinary Arts principles including food safety and sanitation. Special emphasis will be places on kitchen safety.

Class (crn)	Instructor	Start Date - End Date	Days	Start Time	End Time	Location Room
Culinary Arts I - Food Safety and Kitchen Sanitation (7222B)	ABELL, M	11/9/2009 - 1/20/2010	MTW	5:00 PM	9:00 PM	West City Campus 123

Culinary Arts II

This course provides an introduction to culinary terminology, techniques, and history with a special emphasis on food service operations. Culinary techniques will include measurement practices, tools, equipment and knife skills with an overview of kitchen staples, spices and flavorings.

Class (crn)	Instructor	Start Date - End Date	Days	Start Time	End Time	Location Room
Culinary Arts II - Introduction to the Principles of Cooking (7221F)	BLACKMORE, L	9/8/2009 - 10/2/2009	MTW Th F	08:30 AM 08:30 AM 08:30 AM	02:30 PM 12:00 PM 12:00 PM	West City Campus 23 206 123

Culinary Arts III

This course provides an introduction to the principles of cooking. The identification and preparation of protein sources will be studied. Techniques used in the preparation of stocks and sauces will be explored, with special emphasis on Garde Manger or cold food preparation.

Class (crn)	Instructor	Start Date - End Date	Days	Start Time	End Time	Location Room
Culinary Arts III - Introduction to the Principles of Meat Fabrication and Cookery (6965A)	BLACKMORE, L	10/5/2009 - 10/30/2009	MTW Th F	08:30 AM 08:30 AM 08:30 AM	02:30 PM 12:00 PM 12:00 PM	West City Campus 123 206 123

Culinary Arts IV

This course provides an introduction to the identification and preparation of vegetables, starches and fruits. Emphasis will be placed on the identification and application of basic nutrition principles as they apply to the food service industry.

Class (crn)	Instructor	Start Date - End Date	Days	Start Time	End Time	Location Room
Culinary Arts IV - Introduction to Nutrition and the Preparation of Vegetables, Starches, & Fruits (6966J)	BLACKMORE, L	11/2/2009 - 12/2/2009	MTW Th F	08:30 AM 08:30 AM 08:30 AM	02:30 PM 12:00 PM 12:00 PM	West City Campus 123 206 123

Culinary Arts V

This course provides an introduction into the principles of baking. The identification of ingredients and products will be studied as well as breakfast and brunch cookery.

Class (crn)	Instructor	Start Date - End Date	Days	Start Time	End Time	Location Room
Culinary Arts V - Baking and Pastry Industry Fundamentals (6458H)	BLACKMORE, L	12/7/2009 - 1/22/2010	MTW Th F	08:30 AM 08:30 AM 08:30 AM	02:30 PM 12:00 PM 12:00 PM	West City Campus 123 206 123

Culinary Arts VI

This course provides an introduction to restaurant economics. Topics include menus, recipe conversions, management and supervision. Students will create menus and recipes depicting yield and unit costs.

Class (crn)	Instructor	Start Date - End Date	Days	Start Time	End Time	Location Room
Culinary Arts VI - Introduction to Restaurant Economics and Garde Manger-Cold Food Preparation (7223K)	ABELL, M	9/8/2009 - 11/4/2009	MTW	5:00 PM	9:00 PM	West City Campus 123

Classes