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 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 focusing 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.
  • CA 111 Storeroom Operations
    This course provides an introduction to the operations and the fundamentals of organizing a food service storeroom. Students identify the various food products, which are used in a commercial kitchen. Common math principles pertaining to the professional kitchen will be practiced. Prerequisite: Instructor Permission.
  • CA 112 Introduction to the Culinary Principles
    Develop basic skills and apply the principles of food safety and sanitation. Classical knife skills are practiced along with basic techniques for butchery of meats and seafood. Learn the techniques and derivatives of classical and contemporary soups, stocks, and sauces. 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. Learn healthy techniques and cooking methods for a variety of dishes. Practice techniques for appetizers, salads, entrees, and desserts.
  • CA 121 Kitchen Lab
    This course is designed to introduce students to foodservice production. Students are encouraged to apply the skills and knowledge they will learn and have acquired in subsequent courses toward standards in present day food service industry production. They will practice basic culinary principles plus safety and sanitation procedures. Prerequisite: CA 120
  • CA 122 Introduction to Food and Culture
    Explore the relationship between food and culture. Students examine the questions of what, when, and where we eat in the context of our cultural systems. Examination of culinary arts in context with the global food supply. This course provides an introduction to the hospitality and culinary arts profession through the history, terminology, and current career options. We study the impact on food choices and selection by working chefs within the food service industry related to food sustainability issues, ethics, ecology, and farming techniques.
  • CA 130 Professional Baking
    The Professional Baking course is an introduction to modern day professional baking and pastry arts. The course provides the theoretical and technical foundation for the modern baker, covers kitchen safety and sanitation, tools and equipment, and weights and measures. Students will use basic ingredients and mixing methods while preparing simple yeast breads, quick breads, cookies, Danish, croissants and puff pastry.
  • 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, Wine & Beverage Pairing
    Course work focuses on understanding the flavor components of different wines/fermented beverages and their compatibility with various food offerings. Students learn about tasting through an examination of different foods and beverages. 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 World Cuisines
    ln this overview class, we will follow the spice trade routes around the world. Students will explore how these early travelers influenced cuisines with new ingredients and cooking methods as they searched for coveted spices. Additionally, you will investigate classical dishes from Asia, Middle East, Europe, Caribbean, to Mesoamerica. Special emphasis is focused on indigenous ingredients and how these became prized worldwide.
  • CA 241 Asian Cooking
    Students will become familiar with the operational, marketing, and managerial aspects of restaurant management with an emphasis on menu development and service management. Analysis of menu evolution for food service operations will be discussed as well as an introduction to basic table service. Prerequisite: CA 120.
  • CA 242 Nutritional Cooking
    In this overview class, we will follow the spice trade routes around the world. Students will explore how these early travelers influenced cuisines with new ingredients and cooking methods as they searched for coveted spices. Additionally, you will investigate classical dishes from Asia, Middle East, Europe, Caribbean, to Mesoamerica. Special emphasis is focused on indigenous ingredients and how these became prized worldwide. Prerequisite: CA 120.
  • CA 243 Restaurant Management
    Students will become familiar with the operational, marketing, and on menu development and service management. Analysis of menu recommendations, additional information, and instructor permission) managerial aspects of restaurant management with an emphasis evolution for food service operations will be discussed as well as an introduction to basic table service.
  • CA 250 Garde Manger
    Students apply preservation techniques of "The Cold Kitchen" with fine dining, buffet, and catering applications in mind. Extensive exploration of appetizer construction includes canapés, charcuterie, plating, and buffet design. Various curing, brining, and smoking techniques are covered in the production of cured meat and seafood products. Emphasis is placed on aesthetics and uniformity for large batch production.
  • 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 A La Carte I
    Students develop basic skills and apply the principles of a la carte cooking for the restaurant. Students learn to follow recipes for menu consistency, communicate ingredient needs, and prepare par levels for their stations to support the menu of a functioning restaurant. As they work through each station, each student is responsible for one dish with consideration to seasonality, price point, and demographic of our guests.
  • CA 261 A la Carte II
    In this course, students are refining the principles from A La Carte I. In this hands on class, students work in a Fine Dining restaurant setting. In this functioning restaurant, students are responsible for creating a weekly tasting menu, ordering the food, cost out the recipe, and prepare par levels of products to support each menu. We will explore industry trends with regards to ingredients, cooking techniques, and plating aesthetics. Social media and food photography will play a role as students work through each station in the kitchen.
  • 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 participate in hands-on, catering production for community events that are established through the culinary arts program. These events will include Food Truck opportunities, buffet, and banquet style events for community organization fundraisers to multi-course wine maker dinners. Instructor permission required.

Degrees

Degrees

  • Associate in Applied 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 focusing 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.
  • CA 111 Storeroom Operations
    This course provides an introduction to the operations and the fundamentals of organizing a food service storeroom. Students identify the various food products, which are used in a commercial kitchen. Common math principles pertaining to the professional kitchen will be practiced. Prerequisite: Instructor Permission.
  • CA 112 Introduction to the Culinary Principles
    Develop basic skills and apply the principles of food safety and sanitation. Classical knife skills are practiced along with basic techniques for butchery of meats and seafood. Learn the techniques and derivatives of classical and contemporary soups, stocks, and sauces. 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. Learn healthy techniques and cooking methods for a variety of dishes. Practice techniques for appetizers, salads, entrees, and desserts.
  • CA 121 Kitchen Lab
    This course is designed to introduce students to foodservice production. Students are encouraged to apply the skills and knowledge they will learn and have acquired in subsequent courses toward standards in present day food service industry production. They will practice basic culinary principles plus safety and sanitation procedures. Prerequisite: CA 120
  • CA 122 Introduction to Food and Culture
    Explore the relationship between food and culture. Students examine the questions of what, when, and where we eat in the context of our cultural systems. Examination of culinary arts in context with the global food supply. This course provides an introduction to the hospitality and culinary arts profession through the history, terminology, and current career options. We study the impact on food choices and selection by working chefs within the food service industry related to food sustainability issues, ethics, ecology, and farming techniques.
  • CA 130 Professional Baking
    The Professional Baking course is an introduction to modern day professional baking and pastry arts. The course provides the theoretical and technical foundation for the modern baker, covers kitchen safety and sanitation, tools and equipment, and weights and measures. Students will use basic ingredients and mixing methods while preparing simple yeast breads, quick breads, cookies, Danish, croissants and puff pastry.
  • 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, Wine & Beverage Pairing
    Course work focuses on understanding the flavor components of different wines/fermented beverages and their compatibility with various food offerings. Students learn about tasting through an examination of different foods and beverages. 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 World Cuisines
    ln this overview class, we will follow the spice trade routes around the world. Students will explore how these early travelers influenced cuisines with new ingredients and cooking methods as they searched for coveted spices. Additionally, you will investigate classical dishes from Asia, Middle East, Europe, Caribbean, to Mesoamerica. Special emphasis is focused on indigenous ingredients and how these became prized worldwide.
  • CA 241 Asian Cooking
    Students will become familiar with the operational, marketing, and managerial aspects of restaurant management with an emphasis on menu development and service management. Analysis of menu evolution for food service operations will be discussed as well as an introduction to basic table service. Prerequisite: CA 120.
  • CA 242 Nutritional Cooking
    In this overview class, we will follow the spice trade routes around the world. Students will explore how these early travelers influenced cuisines with new ingredients and cooking methods as they searched for coveted spices. Additionally, you will investigate classical dishes from Asia, Middle East, Europe, Caribbean, to Mesoamerica. Special emphasis is focused on indigenous ingredients and how these became prized worldwide. Prerequisite: CA 120.
  • CA 243 Restaurant Management
    Students will become familiar with the operational, marketing, and on menu development and service management. Analysis of menu recommendations, additional information, and instructor permission) managerial aspects of restaurant management with an emphasis evolution for food service operations will be discussed as well as an introduction to basic table service.
  • CA 250 Garde Manger
    Students apply preservation techniques of "The Cold Kitchen" with fine dining, buffet, and catering applications in mind. Extensive exploration of appetizer construction includes canapés, charcuterie, plating, and buffet design. Various curing, brining, and smoking techniques are covered in the production of cured meat and seafood products. Emphasis is placed on aesthetics and uniformity for large batch production.
  • 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 A La Carte I
    Students develop basic skills and apply the principles of a la carte cooking for the restaurant. Students learn to follow recipes for menu consistency, communicate ingredient needs, and prepare par levels for their stations to support the menu of a functioning restaurant. As they work through each station, each student is responsible for one dish with consideration to seasonality, price point, and demographic of our guests.
  • CA 261 A la Carte II
    In this course, students are refining the principles from A La Carte I. In this hands on class, students work in a Fine Dining restaurant setting. In this functioning restaurant, students are responsible for creating a weekly tasting menu, ordering the food, cost out the recipe, and prepare par levels of products to support each menu. We will explore industry trends with regards to ingredients, cooking techniques, and plating aesthetics. Social media and food photography will play a role as students work through each station in the kitchen.
  • 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 participate in hands-on, catering production for community events that are established through the culinary arts program. These events will include Food Truck opportunities, buffet, and banquet style events for community organization fundraisers to multi-course wine maker dinners. Instructor permission required.