Summer Classes Schedule
Culinary Arts Summer Classes:
Cerritos College Culinary Arts will offer lecture classes ONLINE in the summer . Kitchen Laboratory classes are available in the FALL and SPRING semesters only.
**Please check the summer classes below or refer to Schedule Plus for more details.
CA 101 Intro/Food Serv Safety - Sanitation 1.0 Unit
This course covers the principles of food microbiology, important foodborne illnesses,
standards that are enforced by regulatory agencies, and applied measure for the prevention
of foodborne illnesses and other microbiological problems. This course meets current
food protection standards for regulatory agents.
ServSafe Food Protection Manager Certification Exam will be administered.
Transfer Credit: CSU
CA 120 Introduction to the Hospitality Industry 3.0 Units
This course is an overview of the hospitality industry with an emphasis on career
opportunities for culinary arts students. Topics will include the use of technology,
ethics, leadership, human resource functions, management techniques, and services
standards for the hotel and resort business. These skills build a strong knowledge
base for understanding the hospitality industry.
Transfer Credit: CSU
CA 230 Professional Healthy Cooking 3.0 Units
This course examines basic principles of nutrition and explores the nutritional needs
for various populations. Recipe modification, current issues in nutrition, and the
application of nutritional principles to menu development is the focus of this course.
Topics include alternative ingredients, menu marketing, allergens, and religious dietary
laws.
Transfer Credit: CSU
CA 240 Human Relations in Hospitality 3.0 Units
This course introduces students to the manager's role in organizing, planning, and
control of production for a culinary operation. An emphasis on the skills necessary
to be effective leaders, developing human relations' skills and building on workplace
diversity will be reviewed. The course will also cover communicating effectively and
creating a positive work climate. Supervision responsibilities of planning, organizing,
controlling, decision making, problem solving, and delegating will be included.
Transfer Credit: CSU
CA 265 Food, Beverage & Labor Costs 3.0 Units
This course emphasizes the use of cost controls for food, beverage, and labor for
a foodservice establishment. This course will cover various costing techniques, menu
item pricing, purchasing, forecasting, and inventory maintenance.
Transfer Credit: CSU
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