Santa Barbara City College Courses

The science of food preservation for professional foods service, with a focus on pickling, drying, curing, smoking and fermenting.

• California Community Colleges System
• 36 hours
• Paid Course

Advanced techniques of traditional and contemporary bread baking are demonstrated and practiced. The properties of different flours, grains, yeasts, sponges and levaines are demonstrated. The student

• California Community Colleges System
• 72 hours
• Paid Course

Study and practice of modern food design. The different styles of Fusion, Californian, Pacific-Rim, Tex-Mex, Nouvelle and others are demonstrated and practiced. Modern trends and corresponding plate d

• California Community Colleges System
• 72 hours
• Paid Course

Advanced theory in food science, culinary techniques and modern cooking styles. Advanced sauce making, wild game cooking, and meat, poultry, fish and shellfish cooking techniques emphasized. The philo

• California Community Colleges System
• 36 hours
• Paid Course

Hands-on lab experience in a professional bake shop. The acquisition and practice of basic skills needed. Practical techniques required to produce quality pastries and breads emphasized.

• California Community Colleges System
• 108 hours
• Paid Course

Hands-on experience with modern baking techniques, including practical experience with gluten-free baking and vegan baking.

• California Community Colleges System
• 72 hours
• Paid Course

Designed to instruct students in the principles of nutrition and their application to personal lifestyle, diet and a professional kitchen. Students are shown how these nutrition principles relate to t

• California Community Colleges System
• 36 hours
• Paid Course

Cuts, grades and usage of meats are discussed. Pork, veal, beef, lamb and poultry are cut into the standard cuts set by the industry. Costs of different types of meat are covered.

• California Community Colleges System
• 72 hours
• Paid Course

Designed to provide advanced sauce making techniques encompassing, classical French, International and Modern sauces.

• California Community Colleges System
• 36 hours
• Paid Course

Planning and operation of a food service establishment. An in-depth look at the creation and implementation of a feasibility study, devising a mission statement, using and understanding demographic re

• California Community Colleges System
• 36 hours
• Paid Course

Advanced techniques of classical and modern pastry preparation demonstrated and practiced. Emphasis on professional bake shop operations. Cakes, pastries, meringues, chocolates and sauces created and

• California Community Colleges System
• 72 hours
• Paid Course

Student must be a Culinary Arts major and be enrolled in classes leading to a degree or certificate in the major. Work experience on a job or project directly related to hotel, restaurant or culinary

• California Community Colleges System
• 216 hours
• Paid Course

Structured experiential learning program in which students gain professional food service skills while participating in a campus organization related to the discipline.

• California Community Colleges System
• 192 hours
• Paid Course

Students learn to apply hospitality law to everyday issues at their work site, including regulating hotel responsibilities to guests, guest rights, hotel facility regulations, and employee rights.

• California Community Colleges System
• 54 hours
• Paid Course

Competencies necessary to successfully supervise hotel front office operations. Understanding and practical application of front office operations, including reservations, registration, checkout, sett

• California Community Colleges System
• 54 hours
• Paid Course