Culinary Arts

The Culinary Arts program is designed to prepare students for success in the food service and hospitality industry. It provides opportunities to learn the basic skills in product knowledge, food production, service and management while incorporating extensive hands-on instruction and internship opportunities.

The Wine Country Culinary Institute at WWCC is accredited by the American Culinary Federation and operates in a state of the art facility on our main campus, as well as a satellite commercial kitchen at the Center for Enology and Viticulture. Our commitment to Culinary Arts teaching and learning is evident in both our facilities and curriculum. We are a student centered program with an active Culinary Arts Club and opportunities to participate in structured labs, classroom and hands-on learning environments.

Degrees

  • Associate in Applied Arts and Sciences Degree in Culinary Arts
    This technical degree prepares the student for success in the food service and hospitality industries. It can be utilized by individuals planning to enter their chosen career upon graduation or for the individual who is interested in improving current skills and knowledge.

Courses

  • CA 110 ServSafe
    Introduction to food production policies that will focus on current regulations, best practices and science-based information. Topics include Hazard Analysis of Critical Control Points (HACCP) procedures, kitchen safety, and facility sanitation. Students will take the National Restaurant Association ServSafe Examination upon completion of the course. Prerequisite: Instructor permission.
  • CA 111 Storeroom Operations
    Provides an introduction to operations of storerooms. Students will learn how to inventory, order and receive products for foodservice operations. They will be taught basic culinary math principles and identify various products used in production of food. Prerequisite: Instructor Permission.
  • CA 112 Introduction to the Culinary Arts
    Develop basic skills and apply the principles of food safety and sanitation. Classical knife skills are practiced and produced along with basic butchery of meats and seafood. Learn the techniques of classical and contemporary soups, stocks, mother sauces and their derivatives. Roux based sauces, emulsions, purees, stock preparations and a variety of soups. Explore the basics of vegetable, starch and egg cookery. Prerequisite: Instructor permission.
  • CA 120 Culinary Arts Methods
    Develop basic skills and apply the principles of food safety and sanitation, workplace safety, food preparation, and cooking methodologies in a kitchen lab setting. Produce food products through various moist and dry heat cooking methods. Prerequisite: CA 112
  • CA 121 American Regional Cuisine
    Practice techniques for appetizers, salads, desserts, breadings, batters, smoked, roasted and fried foods in the context of regional American specialties. Regions include Coastal areas of the continental US, the Caribbean, Hawaii and the Pacific Northwest. Students will explore regional variations, food ingredients and the impact of culture, geography and ethnicity on regional cooking styles. Prerequisite: CA 120.
  • CA 122 Food, Farmers, and Culture
    Explores the relationship between food and culture. It examines the questions of what, when and where we eat in the context of the cultural systems which answer them. Examination of culinary arts in context with the global food supply. Provides an introduction to the hospitality and culinary arts profession through the history, terminology and current career options. Explores food sustainability issues, ethics, ecology, farming techniques and their impact on food choices and selection by working chefs within the food service industry.
  • CA 130 Introduction to Baking
    Introduction to modern baking and pastry arts. It will provide the theoretical and technical foundation for the entire program, covering kitchen safety and sanitation, knives and equipment, and weights and measures. Students will be taught the proper use of basic ingredients and mixing methods while preparing simple yeast breads, quick breads, cookies, pies and tarts.
  • CA 131 Advanced Baking and Pastry
    Building on information and skills developed in Introduction to Baking, this course will provide students with a thorough understanding of advanced baking techniques. Artisan breads, including sour dough, baguettes, and ciabatta will be covered, as well as proper preparation of Danish, Croissant, puff dough, petit fours and strudel. Prerequisite: CA 130.
  • CA 132 Plated Desserts
    Examination of various methods for the design and plating of individual desserts. Students will learn techniques to enhance plate presentations, combine plating elements and balance flavors to reveal contemporary approaches to dessert service. Prerequisite: CA 131.
  • CA 133 Food and Wine/Beverage
    Introduction to the wine industry and grape varieties. Focus is on understanding the flavor components of different wines/beverages and their compatibility with various food offerings. Students will learn about tasting through an examination of different olive oils and vinegars. Students will practice menu development and food pairing in class exercises. This class is open to students under the age of 21 and students who do not drink alcoholic beverages.
  • CA 191 Cooperative Work Experience I
    Opportunity to work in jobs directly related to the culinary arts industry. This formal training period is agreed upon by the student, employer and instructor. Prerequisite: Instructor permission. Co-requisite: CA 192.
  • CA 192 Cooperative Seminar I
    Students explore issues related to their cooperative work experience focusing on effective workplace relationships and how self-knowledge, perception, attitudes, and behavior affect these relationships and job satisfaction. Students will also learn effective learning skills for workplace and educational success. Co-requisite: CA 191. Instructor permission required.
  • CA 240 French and Mediterranean Cooking
    Learn and practice techniques for appetizers, salads, desserts, soufflés, pasta, complex sauces, sauté, frying, roasting, broiling, poaching and grilling in context with classical French and Mediterranean specialties. Regions include France, Italy, Spain, Middle East and North Africa. Prerequisite: CA 120.
  • CA 241 Asian Cooking
    Learn techniques and cooking methods for a variety of dishes from regions throughout Asia. Students will explore both traditional and contemporary applications for various ethnic dishes from these regions. Prerequisite: CA 120.
  • CA 242 Nutritional Cooking
    Learn healthy techniques and cooking methods for a variety of dishes from regions throughout the world. Develop an understanding of the food pyramid, the values of calories from various sources and be able to run nutritional analysis on recipes. Prerequisite: CA 120.
  • CA 243 Food and Beverage Management
    Designed to familiarize students with operational, marketing and managerial aspects of food and beverage management as well as their consequent managerial, marketing and cost control implications with emphasis on decision-making.
  • CA 250 Garde Manger
    Learn techniques of cold and hot food preparation in buffet and catering applications, including appetizers, canapés, pate, sausages, terrines, buffet salads, buffet design, lay-out and execution and menu planning. Various curing, brining and smoking techniques in production of bacon and other cured meat products.
  • CA 251 Latin American Cooking
    Practice techniques for appetizers, salads, desserts, breadings, batters, smoked, roasted and fried foods in the context of regional Mexico and other Central American countries, exploring regional variations, food ingredients and the impact of culture, geography and ethnicity on regional cooking styles. Prerequisite: CA 120
  • CA 252 Culinary Trends and Concepts
    Practice techniques of sous vide, molecular astronomy and food for photography. Prerequisite: CA 120.
  • CA 260 Menu Development
    Analysis of menu development for food service operations will be discussed. Focus on menu development, descriptions, layout, design and pricing with regard to sales mix and station balance. Students will also create and critique menus for the dining room with emphasis on concept, clarity, cost, price and efficiency. Prerequisite: CA 112. Co-requisite: CA 261 & CA 262.
  • CA 261 A la Carte Cooking
    Develop basic skills and apply the principles of a la carte cooking for the restaurant. Students will create the menu, order food products to budget, prepare par levels of products to support menu of functioning restaurant. They will work through each station in the kitchen through the course. Prerequisite: CA 120. Co-requisite: CA 260 & CA 262.
  • CA 262 Service Management
    Provides an introduction to basic table service principles which includes table settings, order taking, serving methods and serving sequences. Students will learn how to control inventory, merchandize products and services, and manage costs while assuring high quality service to all customers. Co-requisite: CA 260 & CA 261.
  • CA 292 Cooperative Seminar II
    Students explore issues related to their cooperative work experience focusing on effective workplace relationships and how self-knowledge, perception, attitudes, and behavior affect these relationships and job satisfaction. Students will also learn effective learning skills for workplace and educational success. Instructor permission required.

Degrees

Degrees

  • Associate in Applied Arts and Sciences Degree in Culinary Arts
    This technical degree prepares the student for success in the food service and hospitality industries. It can be utilized by individuals planning to enter their chosen career upon graduation or for the individual who is interested in improving current skills and knowledge.

Courses

Courses

  • CA 110 ServSafe
    Introduction to food production policies that will focus on current regulations, best practices and science-based information. Topics include Hazard Analysis of Critical Control Points (HACCP) procedures, kitchen safety, and facility sanitation. Students will take the National Restaurant Association ServSafe Examination upon completion of the course. Prerequisite: Instructor permission.
  • CA 111 Storeroom Operations
    Provides an introduction to operations of storerooms. Students will learn how to inventory, order and receive products for foodservice operations. They will be taught basic culinary math principles and identify various products used in production of food. Prerequisite: Instructor Permission.
  • CA 112 Introduction to the Culinary Arts
    Develop basic skills and apply the principles of food safety and sanitation. Classical knife skills are practiced and produced along with basic butchery of meats and seafood. Learn the techniques of classical and contemporary soups, stocks, mother sauces and their derivatives. Roux based sauces, emulsions, purees, stock preparations and a variety of soups. Explore the basics of vegetable, starch and egg cookery. Prerequisite: Instructor permission.
  • CA 120 Culinary Arts Methods
    Develop basic skills and apply the principles of food safety and sanitation, workplace safety, food preparation, and cooking methodologies in a kitchen lab setting. Produce food products through various moist and dry heat cooking methods. Prerequisite: CA 112
  • CA 121 American Regional Cuisine
    Practice techniques for appetizers, salads, desserts, breadings, batters, smoked, roasted and fried foods in the context of regional American specialties. Regions include Coastal areas of the continental US, the Caribbean, Hawaii and the Pacific Northwest. Students will explore regional variations, food ingredients and the impact of culture, geography and ethnicity on regional cooking styles. Prerequisite: CA 120.
  • CA 122 Food, Farmers, and Culture
    Explores the relationship between food and culture. It examines the questions of what, when and where we eat in the context of the cultural systems which answer them. Examination of culinary arts in context with the global food supply. Provides an introduction to the hospitality and culinary arts profession through the history, terminology and current career options. Explores food sustainability issues, ethics, ecology, farming techniques and their impact on food choices and selection by working chefs within the food service industry.
  • CA 130 Introduction to Baking
    Introduction to modern baking and pastry arts. It will provide the theoretical and technical foundation for the entire program, covering kitchen safety and sanitation, knives and equipment, and weights and measures. Students will be taught the proper use of basic ingredients and mixing methods while preparing simple yeast breads, quick breads, cookies, pies and tarts.
  • CA 131 Advanced Baking and Pastry
    Building on information and skills developed in Introduction to Baking, this course will provide students with a thorough understanding of advanced baking techniques. Artisan breads, including sour dough, baguettes, and ciabatta will be covered, as well as proper preparation of Danish, Croissant, puff dough, petit fours and strudel. Prerequisite: CA 130.
  • CA 132 Plated Desserts
    Examination of various methods for the design and plating of individual desserts. Students will learn techniques to enhance plate presentations, combine plating elements and balance flavors to reveal contemporary approaches to dessert service. Prerequisite: CA 131.
  • CA 133 Food and Wine/Beverage
    Introduction to the wine industry and grape varieties. Focus is on understanding the flavor components of different wines/beverages and their compatibility with various food offerings. Students will learn about tasting through an examination of different olive oils and vinegars. Students will practice menu development and food pairing in class exercises. This class is open to students under the age of 21 and students who do not drink alcoholic beverages.
  • CA 191 Cooperative Work Experience I
    Opportunity to work in jobs directly related to the culinary arts industry. This formal training period is agreed upon by the student, employer and instructor. Prerequisite: Instructor permission. Co-requisite: CA 192.
  • CA 192 Cooperative Seminar I
    Students explore issues related to their cooperative work experience focusing on effective workplace relationships and how self-knowledge, perception, attitudes, and behavior affect these relationships and job satisfaction. Students will also learn effective learning skills for workplace and educational success. Co-requisite: CA 191. Instructor permission required.
  • CA 240 French and Mediterranean Cooking
    Learn and practice techniques for appetizers, salads, desserts, soufflés, pasta, complex sauces, sauté, frying, roasting, broiling, poaching and grilling in context with classical French and Mediterranean specialties. Regions include France, Italy, Spain, Middle East and North Africa. Prerequisite: CA 120.
  • CA 241 Asian Cooking
    Learn techniques and cooking methods for a variety of dishes from regions throughout Asia. Students will explore both traditional and contemporary applications for various ethnic dishes from these regions. Prerequisite: CA 120.
  • CA 242 Nutritional Cooking
    Learn healthy techniques and cooking methods for a variety of dishes from regions throughout the world. Develop an understanding of the food pyramid, the values of calories from various sources and be able to run nutritional analysis on recipes. Prerequisite: CA 120.
  • CA 243 Food and Beverage Management
    Designed to familiarize students with operational, marketing and managerial aspects of food and beverage management as well as their consequent managerial, marketing and cost control implications with emphasis on decision-making.
  • CA 250 Garde Manger
    Learn techniques of cold and hot food preparation in buffet and catering applications, including appetizers, canapés, pate, sausages, terrines, buffet salads, buffet design, lay-out and execution and menu planning. Various curing, brining and smoking techniques in production of bacon and other cured meat products.
  • CA 251 Latin American Cooking
    Practice techniques for appetizers, salads, desserts, breadings, batters, smoked, roasted and fried foods in the context of regional Mexico and other Central American countries, exploring regional variations, food ingredients and the impact of culture, geography and ethnicity on regional cooking styles. Prerequisite: CA 120
  • CA 252 Culinary Trends and Concepts
    Practice techniques of sous vide, molecular astronomy and food for photography. Prerequisite: CA 120.
  • CA 260 Menu Development
    Analysis of menu development for food service operations will be discussed. Focus on menu development, descriptions, layout, design and pricing with regard to sales mix and station balance. Students will also create and critique menus for the dining room with emphasis on concept, clarity, cost, price and efficiency. Prerequisite: CA 112. Co-requisite: CA 261 & CA 262.
  • CA 261 A la Carte Cooking
    Develop basic skills and apply the principles of a la carte cooking for the restaurant. Students will create the menu, order food products to budget, prepare par levels of products to support menu of functioning restaurant. They will work through each station in the kitchen through the course. Prerequisite: CA 120. Co-requisite: CA 260 & CA 262.
  • CA 262 Service Management
    Provides an introduction to basic table service principles which includes table settings, order taking, serving methods and serving sequences. Students will learn how to control inventory, merchandize products and services, and manage costs while assuring high quality service to all customers. Co-requisite: CA 260 & CA 261.
  • CA 292 Cooperative Seminar II
    Students explore issues related to their cooperative work experience focusing on effective workplace relationships and how self-knowledge, perception, attitudes, and behavior affect these relationships and job satisfaction. Students will also learn effective learning skills for workplace and educational success. Instructor permission required.