Contra Costa College - Culinary Arts Department

The Contra Costa College Culinary Arts Department is committed to offering students a program of excellence in academic and vocational training. Utilizing a blend of theory, skill development, and practical application, students will gain the necessary experience to successfully enter the food service industry. The department strives to represent the college in our service community through outreach and catering activities in order to recruit new students and increase employment opportunities for our graduates.

The Program

The Culinary Arts program is dedicated to teaching aspiring chefs an understanding of all aspects of food service. The staff teaches principles and techniques of food preparation, and provides training in the commercial preparation of both ordinary and extraordinary foods. Through a combination of lecture and daily practical experience, students learn the theory and practice required of a working professional.

Areas covered in the study of food preparation include classical and modern haute cuisine, catering, meat identification and cutting, the art of garde manger, pastry baking, the scientific foundations of cooking techniques, food service sanitation and safety, dining room service, food and beverage cost control, nutrition, and restaurant management.

Students who complete the CCC culinary arts program with a minimum of 33.5 units of course work in classical/modern food preparation, or 41.5 units in pastry and baking skills, will receive a Certificate of Achievement. Those who complete all the courses required for the culinary arts major and all the general education breadth requirements will earn an Associate in Science degree. Students should consult a culinary arts faculty adviser to plan an appropriate course of study.

Facilities

The program is equipped with a 7,000-square foot facility which contains contemporary commercial food preparation areas and equipment, separate buffet preparation areas for hot and cold foods, and separate washing and refrigeration areas for each. The area includes a pastry shop complete with the necessary specialized equipment.

The food preparation area is adjacent to the instructional dining room, where a daily luncheon, opens to the public, is prepared and served by students enrolled in the program.

Luncheon preparation is supplemented by catering of college receptions, parties, and banquets, providing students with a full range of practical and professional food service experience.

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