Yosemite Building, Room 810, San Marcos, CA

Fundamentals of food preparation and production, emphasizing industry standards and basic cooking principles. Overview of the food service industry, certification and career paths.  Introduction to food microbiology, sanitation and workplace safety, culinary nutrition and dining service. Laboratory work will focus on preparation of vegetables, fruits and starches. Includes equipment operation and knife skills, vegetable and starch preparation.  High standards of professionalism, including sanitation and work habits.  Students will complete final team project demonstrating theory and techniques.

Yosemite Building, Room 810, San Marcos, CA

Fundamentals of pastry-making and baking, including ingredients, formulas and measures. Emphasis on industry standards and techniques. Includes overview of the food service industry, certification and career paths.  Introduction to food microbiology, sanitation and workplace safety. Lab work will include preparation and production of quick breads, cakes and icings. Focus on high standards of professionalism, including sanitation and work habits.  Students will complete final team project demonstrating theory and techniques learned in the class. 

      Culinary Arts classes require students to possess a current San Diego County Food Handler Card.  Classes authorized by the San Diego County Department of Environmental Health.  See DEH web site (http://www.sdcounty.ca.gov/deh/pdf/fh_schools_860.pdf) for a listing of classes in SD County.

All students are required to purchase the North County Culinary Academy Uniform which includes a personalized chef coat, apron and hat.  The discounted price through our vendor is $50.  Ordering information will be provided at the first class meeting.