CULINARY FUNDAMENTALS iia

General Course Overview

CAHS 20A is an in-person lecture and lab class that will meet Monday through Thursday on the Ocean Campus. We will meet on Tuesdays and Thursdays in Statler Wing Room 156 from 8:30-9:10 am. and then move to the main kitchen from 9:20 to 1:30 pm for lab.

We will also be using CANVAS for some reading, lecture material, video resources and for submitting homework and projects. The weekly Module will be launched on Sundays for those who want to get a head start, but I will let you know the reading assignment for that Module in advance.

During the first week, we will review the course details and get an introduction to the course progression and topics we will be covering. Please note that anyone who does NOT attend class during the two days a NO SHOW and will be dropped from the class.

You will be required to take exams at a specific date/time. Please see the list of exam dates on the course syllabus.

CAHS 2a is a 3-unit course that is one of the required courses for the two-year Hospitality Management Degree and meets the requirements for transfer 4-year Hospitality Programs.

CAHS 20A Culinary Fundamentals IIa

Advanced principles of food preparation and service. Emphasis is on modern styles of cuisine, as informed by classical French cooking techniques. Students will practice cooking in a bulk production lab environment (Industrial kitchen), producing a variety of foods from around the world, employing all standard cooking techniques, to make entrees, starches, vegetables, and sauces. Link to official course outline.

Prerequisites/corequisites/advisories

Prerequisites: CAHS 10A and CAHS 10B

Student Learning Outcomes

Upon completion of this course, a student will be able to:

Utilize safe working practices in compliance with sanitation codes in a bulk production kitchen.
Evaluate cooking theory and techniques and their uses in bulk production.
Produce dishes in bulk using a variety of cooking techniques, bulk production equipment, and ingredients.
Identify and fabricate various cuts of proteins, including meats, poultry, and seafood for use in a bulk production kitchen.
Apply advanced kitchen mathematical concepts to bulk production.

For Add/Drop Information, see Additional Instructor Policies

Important Dates

Important Dates for Spring 2025

Day Class Begins: Monday, March17th
Day Class Ends: Wednesday, May 14th
Last Day to Drop with full refund: March 20th
Last Day to Drop without a 'W' symbol: March 25th
Last Day to process student or instructor led withdrawals: March 25th
Last Day to Drop with a W or apply for leave of absence: May 6th
Final Exam Date: TBD Week of May 15th

Course Syllabus

Instructor Contact Information

Instructor: Laurie Mackenzie

Please contact me through the Canvas Inbox (preferred) or by email at Lmackenzie@ccsf.edu I will check both of these regularly and usually respond within 48 hours during the week and by Monday morning if you e-mail me over the weekend (after 5 pm on Fridays).

Office Hours: check times on CANVAS Calendar

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