Santa Barbara City College Courses

Corequisites: CSMT 124 or CSMT 114A and CSMT 114B .

• California Community Colleges System
• 360 hours
• Paid Course

First of two consecutive segments of instruction. Twelve units of Degree credit for 320 hours of class completed with a "C" or better average. Designed as preparation for the Board of Barbering and Co

• California Community Colleges System
• 360 hours
• Paid Course

Second of two consecutive segments of instruction. Twelve units of degree credit for 320 hours of class completed with a "C" or better average. Designed as preparation for the Board of Barbering and C

• California Community Colleges System
• 360 hours
• Paid Course

Covers industry practices and procedures of controls in cash, inventory, employees, time, sanitation, purveyors and equipment.

• California Community Colleges System
• 36 hours
• Paid Course

How to effectively manage sanitation to achieve high standards as set forth by the laws and regulations covering the food industry in the United States. In-depth study of management's responsibility i

• California Community Colleges System
• 36 hours
• Paid Course

Introduction to culinary arts and related food service occupations. Describes the history of food and the development of cuisine. The evolution of cuisine from classical to California fusion.

• California Community Colleges System
• 36 hours
• Paid Course

Master essential hotline kitchen skills, including cooking techniques and workflow strategies used in professional restaurant environments.

• California Community Colleges System
• 144 hours
• Paid Course

Corequisites: CA 113 .

• California Community Colleges System
• 72 hours
• Paid Course

Limitations on Enrollment: Other: Completion of program enrollment.

• California Community Colleges System
• 72 hours
• Paid Course

How to develop and implement effective purchasing and storeroom procedures. Focus is on purveyor relations, inventory controls, receiving and storage of goods. Includes major categories of purchases.

• California Community Colleges System
• 36 hours
• Paid Course

Learn to supervise staff and daily operations in hospitality settings, taken alongside coursework in the hospitality program.

• California Community Colleges System
• 36 hours
• Paid Course

Identification of wines from the wine districts of France, Germany and Italy. Characteristics of wines from the major wine varietals emphasized and the process of wine-making presented.

• California Community Colleges System
• 36 hours
• Paid Course

Designed to further acquaint students with advanced cooking and service techniques. Advanced techniques of cooking, sauce and stock making, roasting, braising, sautéing, etc. stressed. Students apply

• California Community Colleges System
• 216 hours
• Paid Course

Designed to impart the skills and knowledge to work in a professional garde manger department. Techniques and procedures for making and displaying pates, terrines, galantines, mousses, sausages, salad

• California Community Colleges System
• 72 hours
• Paid Course

Lecture/Lab course that will cover advanced techniques in the principles and production of prepared meat products such as sausages, pâtés, terrines, galantines, bacon, hams and confits. These processe

• California Community Colleges System
• 36 hours
• Paid Course