CUL 230 Introduction to Culinary Arts Description: The health and safety of both customers and employees is a core principle for foodservice professionals. This course will include instruction on sanitation regulations and personal hygiene, contamination sources, microorganisms and conditions for growth, proper food handling techniques and storage, basic concepts of workplace safety. The importance of workplace professionalism in creating a positive kitchen culture will be emphasized. Students will also discover the evolution of culinary arts and the historical role cultures and cuisines have played in society. Upon successful completion of the course, students will be prepared to take a nationally recognized food safety exam. Recommended Preparation: Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or appropriate placement based on AB705 mandates Repeatability: Two Repeats if Grade was D, F, NC, or NP Fee: $25.00 Grading Type: Grade Only Sections listed are for Fall 2024

Sect Days Hours Instructor Location Room Units Status Total Seats Current Enrollment Seats Remaining Date Begin/End Date Final Exam Books 0515 M 9:00 am - 12:15 pm Burgett C B. Robert Burdo Culinary Arts Center, Santa Rosa Campus 5020 1.50 Closed 24 29 0 08/19-10/14 10/14/2024     No class 9/2. 1005 Th 2:00 pm - 5:15 pm Mushet C B. Robert Burdo Culinary Arts Center, Santa Rosa Campus 5020 1.50 Closed 24 34 0 08/22-10/10 10/10/2024   2112 M 9:00 am - 12:15 pm Piccin C B. Robert Burdo Culinary Arts Center, Santa Rosa Campus 5020 1.50 Closed 24 29 0 10/21-12/16 12/16/2024     No class 11/11. 0692 Th 1:30 pm - 4:45 pm Mushet C B. Robert Burdo Culinary Arts Center, Santa Rosa Campus 5020 1.50 Closed 24 34 0 10/24-12/19 12/19/2024     No class 11/28. 2157 WTh 8:30 am - 10:10 am Burgett C Santa Rosa MADF 1.50 Restricted 24 0 24 10/16-12/12 12/12/2024     This section is for IGNITE students, offered at the county jail and is restricted. No classes 11/27 or 11/28.