CULINARY ARTS & HOSPITALITY MANAGEMENT | FALL 2016
CAHM 10 Introduction to Hospitality Management
Introduces the hospitality industry on a global scale: travel and tourism, lodging, foodservice, meetings, conventions and expositions, leisure and recreation.
Transfer Credit: Transfers to CSU
Section Days Times Units Instructor Room
93215 T 3:05PM-6:10PM 3.00 R.Larson 322
CAHM 20 Nutrition
Examines essential nutrients and how they affect our health throughout life emphasizing and evaluating current developments in nutrition.
Transfer Credit: Transfers to CSU;UC
Section Days Times
Arr.
Units Instructor Room
3.00 D.Russo OL
Section 93226 is an ONLINE course. Optional Orientation Monday 8/29, 7:00PM-9:00PM,
Room 405. Students will be dropped if they don’t attend orientation or e-mail instructor prior to Monday 8/29. For details, see instructor’s web page at go.cabrillo.edu/online.
3.00 E.MacKusick OL
Section 93230 is an ONLINE course. Optional orientation Thursday 9/1, 6:00PM-8:00PM,
Room 435. For details, see instructor’s web page at go.cabrillo.edu/online.
3.00 E.MacKusick OL
Section 93231 is an ONLINE course. Optional orientation Thursday 9/1, 6:00PM-8:00PM,
Room 435. For details, see instructor’s web page at go.cabrillo.edu/online.
11:10AM-12:30PM 403
12:40PM-2:00PM 403
CAHM 50L Introduction to Culinary Arts Lab
Explores a practical application of basic food preparation, service, costing, sanitation, menu planning, and purchasing via laboratory-based instruction. Hybrid
Requisite: Completion of or concurrent enrollment in CAHM 50A, CAHM 50B, CAHM
50C.
Transfer Credit: Transfers to CSU
Section Days Times Units Instructor Room
93236 M 8:00AM-2:40PM 2.00 S.Slater 1803
93237 T 8:00AM-2:40PM 2.00 M.Bailey 1803
93238 W 8:00AM-2:40PM 2.00 M.Bailey 1803
93239 TH 8:00AM-2:40PM 2.00 G.Hanle 1803
Enroll in one section only of CAHM 50L.
CAHM 57 Catering and Beverage Operations
Examines menu planning, costing, beverage management, public relations, hospitality service, and business strategies involved in catering.
Transfer Credit: Transfers to CSU
Section Days Times
93240 TH
Units Instructor Room
2.00 S.Slater 435
CAHM 50A Introduction to Culinary Arts Basics
Explores kitchen safety and sanitation, nutrition, menu planning, food costing, principles of cooking, knife skills, tools and equipment, and techniques for making stocks, sauces, and soups via lecture-based instruction.
Transfer Credit: Transfers to CSU
Section Days Times Units Instructor Room
93233 W 5:30PM-8:50PM 1.00 S.Slater 405
Meets 5 weeks 8/31-9/28.
CAHM 50B Introduction to Entree Preparation and
Service
Introduces the principles of restaurant organization; purchasing, storage, cutting, and cooking methods for meat, poultry, fish, shellfish, and vegetarian entrees via lecture-based instruction.
Transfer Credit: Transfers to CSU
Section Days Times Units Instructor Room
93234 W 5:30PM-8:50PM 1.00 S.Slater 405
Meets 5 weeks 10/5-11/2.
CAHM 50
C
Introduction to
Appetizers and Baking
Preparation
I ntroduces the principles of baking breads, cakes, custards, pies; preparation of fruits, vegetables, starches; and hors d’oeuvre preparation via lecture-based instruction.
Transfer Credit: Transfers to CSU
Section Days Times
9323 5 W
Units Instructor Room
5:30PM-8:50PM 1.00 S.Slater 405
Meets 5 weeks 1
1
/
9
-1
2
/
7
.
CAHM
63 Food Service Management
Examines the theoretical and practical approaches to supervision and management for the prospective food service manager.
Transfer Credit: Transfers to CSU
Section Days Times Units Instructor Room
9324 1 M 3 :00PM5 :05PM 2.00 B .
T er ra 4 0 3
CAHM 64 Sanitation and Hygiene
Examines and evaluates all phases of food sanitation, public health laws, and special problems in hotel and restaurant sanitation.
Transfer Credit: Transfers to CSU
Section Days Times Units Instructor Room
93242 M 5:35PM-7:40PM 2.00 P.McCauley 319
CAHM 151B Advanced Culinary Arts
Provides opportunities to create and plan menus, research and develop prep formulas, and explore a la carte, ethnic food, garde manger, and specialty baking.
Prerequisites: CAHM 50A, CAHM 50B, CAHM 50C, and CAHM 50L or equivalent experience.
Transfer Credit: Not transferable
&
&
Section Days Times Units Instructor Room
9.00 E.Carter 908
E.Carter 1803
93219 T 12:00PM-3:05PM 908
& E.Carter 1803
& E.Carter 1802
93220 T 12:00PM-3:05PM 908
& E.Carter 1803
& E.Carter 1802
Before you enroll in courses numbered 1 - 199, you should be eligible for ENGL 100, READ 100 and ESL 100. Eligibility for these courses can be met through assessment or by successfully completing their prerequisites.
Repeating a class may have academic and/or financial aid limitations; consult with your campus academic counselor or financial aid advisor.

CULINARY ARTS & HOSPITALITY MANAGEMENT | FALL 2016
CAHM 153 Garde Manger
Teaches the art of cold food presentation, production of pates, galantines, and mousselines with emphasis on buffets and platters. Pays special attention to color, texture, and balance of food.
Transfer Credit: Not transferable
Section Days Times Units Instructor Room
2.00 J.MacVeigh 908
&
Mandatory $80 materials fee due at first class meeting.
CAHM 155 Basic Baking and Pastry
Introduces equipment, skills, and procedures in commercial bakeries, including hands-on production of pastries and specialty items.
Transfer Credit: Not transferable
Section Days Times
94724 T 5:00PM-7:05PM 3.00 A.Baldzikowski
&
Units Instructor Room
908
A.Baldzikowski
Mandatory $70 materials fee due at first class meeting. For supply list see instructor’s web page at www.cabrillo.edu/”Directories A-Z.”
CAHM 157L Catering and Beverage Operation Lab
Provides practical application of catering techniques including menu planning, costing, hospitality service and buffet presentation. Prerequisite: CAHM 50L.
Transfer Credit: Not transferable
Section Days Times Units Instructor Room
93221 FS 8:00AM-2:20PM 3.50 J.MacVeigh 1803
&
Meets Friday and Saturday 9/2 and 9/3.
+ 177 hr arranged on Fridays and Saturdays around catering events.
CAHM 159 Chocolate
Studies the history and manufacturing of chocolate as well as the practical uses and techniques in working with dark, white, and milk chocolate.
Transfer Credit: Not transferable
Section Days Times
93222 TH 5:00PM-6:05PM 1.00 A.Baldzikowski
&
Units Instructor Room
908
A.Baldzikowski
Meets 8 weeks 9/1-10/20. Mandatory $50 materials fee due at first class meeting. For supply list see instructor’s web page at www.cabrillo.edu/”Directories A-Z.”
CAHM 165 Meat Cutting and Sausage Making
Study meat and fish butchering in the food service industry, emphasizing meat grading, commercial and retail meat identification and structure, techniques of boning beef, lamb, pork, chicken, and fish; demonstrations of cooking methods including smoking and sausage making.
Transfer Credit: Not transferable
Section Days Times Units Instructor Room
93223 M 6:00PM-6:50PM 2.00 G.Hanle 1803
&
$100 materials fee due at first class meeting.
CAHM 179 Wines of California
Introduces wines of California, including history, viticultural practices, wine making styles, and sensory evaluation of representative wines from specific important regions. Must be 21 or older to enroll. Transfer Credit: Not transferable
Section Days Times Units Instructor Room
94623 TH 5:30PM-8:35PM 3.00 S.Slater 405
Mandatory $75 materials fee due at first class meeting.
Indicates open entry classes - open through the 12th week of instruction. Indicates writing factor classes. Indicates Honors classes. Indicates multicultural classes. Indicates health and wellness classes. Indicates some sections are taught in a distance education format. Information about all textbooks can be found on http://www.cabrillobooks.net/ .