Class Descriptions
Courses listed by career pathway < Prev Next >
Hospitality, Tourism & Recreation Career Pathway
The Hospitality, Tourism & Recreation Pathway includes, Culinary Arts, Theme Park, and Aquatic/Marine Diving Occupations
Culinary Arts • Aquatic/Marine Diving
Occupations • Theme Park Occupations
Culinary Arts
• Culinary Arts and Professional Chef Programs
ROP offers three separate certificate programs. Three certificates may be earned in ROP's Culinary arts programs: Culinary Arts Foundation Certificate; Professional Chef Training Certificate; and Professional Pastry Chef/Baker Certificate program. Successful completion of Safety and Sanitation an essential requirement for a culinary arts certificate. (Not all classes are offered every semester so please refer to the Online Catalog of Scheduled Classes.)
High school students: Safety and Sanitation must be completed by the end of the second semester of enrollment at the Culinary Arts Institute (CAI); or Trident during summer session
Adults: Safety and Sanitation at the Culinary Arts Institute must be completed during the first semester of enrollment at the Culinary Arts Institute (CAI); or Trident during summer session.
Admission into professional programs
High school Students who successfully complete Safety and Sanitation, Introduction to Culinary Arts, and Advanced Culinary arts on their high school campuses are eligible for admission into the Professional Chef and/or Professional Baker Programs at CAI without first completing the Culinary Arts Foundation program. Find details regarding materials, uniforms, and graduation requirements, etc. on our CAI Programs webpage.
High School On-Campus Culinary Arts Classes
High School Students Only
Introduction to Culinary Arts—If you love to cook or want to learn, this introductory class will give you more than the basics. You’ll learn garde manger (the art of fruit and vegetable carving), basic cooking and some international cooking. You’ll also learn safety and sanitation, nutrition basics, and food service operations. The class will prepare you for entry-level jobs and advanced training. Prerequisites: None.
Advanced Culinary Arts—Take cooking to an art form and learn skills for
entry-level and mid-level positions in the restaurant, baking and food
services industry. You’ll learn more
about sanitation, food service operations, nutrition, and food preparation and
presentation. You’ll learn what
social skills are important to work with guests, and you also learn how to
set up a dining room for your guests. You'll also learn more about food and beverage
products, and some management concepts, too.
Prerequisites: Completion of Introduction to Culinary Arts or
teachers' permission.
Catering and Event Planning—Do you like to plan and give parties?
In this class you will enhance your social skills as you learn to plan and perform
catering for various kinds of events. You'll earn the planning necessary for barbecues and informal
gatherings, and the complex organizing required for themed parties, wedding
receptions, and other
special occasions. You'll learn how to cost out materials and
foodstuffs, and work within a given budget. You will also learn good sources for
quality, well-priced items, and how to deal with a variety or resources on
location. You'll learn how to prepare and present food attractively for
specific numbers of guests.
Prerequisites: Completion of Introduction to Culinary Arts or teacher's
permission.
Safety and Sanitation - high school class
(CAI version of this class is described in CAI Institute section below)—Cleaning and sanitizing work
stations, utensils, cookware and storage items are just a part of safety and
sanitation. You’ll learn how to prevent food spoilage, prevent pests from
entering the kitchen, maintain safe food temperature, thaw, reheat and serve
foods safely, and recognize which foods and canned goods should be refused.
You’ll learn to set up a schedule for kitchen sanitation and which cleaning
products are safe. Class
prepares you for the National Restaurant Association’s ServSafe®
exam, that can be taken at the end of the course.
If you pass the exam the certificate earned is valid throughout the
United States.
Prerequisites: None. This class articulates with local community colleges. Your "A" or "B"
in this ROP class earns you college credit or advanced placement.
The optional certification test costs $45 and is highly recommended for
students planning to enter the field. Successful high school student
can earn records of competency; credits are based on attendance (unlike CAI
course offering 5 credits).
Retail Restaurant Food Service Marketing Careers (Cooperative Vocational Education) - Earn and learn at the same time! You will prepare for positions in retail restaurant occupations, or if you are already employed in a restaurant, you will broaden your skills. You'll learn marketing and service aspects of a restaurant, with a concentration on management skills. You will also gain an understanding of guest service, sales and marketing principles, product image, advertising, promotion, pricing and distribution. Food labs, and sanitation and safety training are included. Instructors are ServSafe®certified. Prerequisites: None On-the-job training component is available for qualified students.
• The ROP Culinary Arts Institute
Culinary Arts Institute Classes at CAI
Certificate Programs for High School Students and Adults
All of the following classes are held at the ROP Culinary Arts Institute (CAI), 201 West Orangethorpe, Fullerton, CA, 92832
The Culinary Arts Foundation Certificate Program at CAI
| For a student to be awarded the Culinary Arts Foundation Certificate the following four classes must be completed: Safety and Sanitation, Basic Essentials, Nutrition and Food Service Math, and Basic Cooking Essentials. |
Safety and Sanitation - Part of safety and sanitation is the proper process of the cleaning and sanitizing work stations, utensils, cookware, and storage items. You'll learn how to prevent food spoilage, protect against kitchen pests, maintain safe food temperature, and safely thaw, reheat, and serve foods. You'll be able to recognize which foods and canned goods should be refused, and also which cleaning products are safe to use. You'll learn to set up a schedule for kitchen sanitation. Prerequisites: None; High school students and adults; Advanced placement/credits at Orange Coast College, and Cerritos College (pending).
Nutrition and Menu Develpment/Math—You will gain and understanding of the basic nutritional principles and learn how to conserve nutrients with various food preparation techniques. By the end of this class you will be able to interpret nutritional or ingredient information from food labels and fact sheets and analyze menu items to meet the dietary needs of individuals. Prerequisites: None; High school students and adults.
-Basic Baking Essentials—You'll learn how to prepare pastry dough and bread dough. You'll create quick breads and pastries, cakes, fritters, crepes, and cobblers and several kinds of cookies. You'll learn to prepare recipes efficiently, and convert large scale recipes into smaller batches and vice-versa. Students have opportunities to participate in contests, and to create displays with chocolate, gingerbread, fondant, and icing. You prepare for advanced training and entry-level employment. Prerequisites: High school students: welcome 1st semester without completion of Safety and Sanitation, however, Safety and Sanitation is required after the 1st semester, and can be taken concurrently during the 1st or 2nd semester. Adults: Completion of, or concurrent enrollment in, Safety and Sanitation.
-Basic Cooking Essentials—You'll learn a variety of cooking methods including blanching, shocking, baking, broiling, braising, frying, grilling, griddling, poaching, steaming, poaching, steaming, soaking an sautéing. You'll learn how to use every knife, utensil, pot and pan in the kitchen. Students create from recipes and expand and reduce ingredient amounts to make enough servings for large groups, crowds, or small gatherings. You'll learn how to prepare commonly used meats, vegetables, fruit, starches, and more. You'll make soups and sauces, and hors d'oeuvres. Prerequisites: High school students: High school students are welcome to attend the 1st semester without completion of Safety and Sanitation, however, completion of, or concurrent enrollment in Safety and Sanitation is required for the next (2nd) semester. Adults: Completion of, or concurrent enrollment in, Safety and Sanitation. Materials fee and additional fees apply to adults.
The Professional Chef Certificate Program at CAI
To enter the Professional Chef Certificate Program,
students must have successfully completed the program at their high
school or the Culinary Arts Foundation Program.
This comprehensive certificate program is designed for the serious student
wishing to enter the food service industry.
The following classes are mandatory:
Advanced Cooking
Garde Manger
Saucier
Meat Cutting and Identification
Restaurant Management and Operations
Restaurant Management and Operations
Students must take two the four electives listed here: Catering and Event Planning, Chilling and Grilling, Ice Carving, International Cuisine, or Pasta, Pasta Pasta.
Advanced Cooking—You'll learn the subtleties of fine cooking, from the use of spices and herbs, to the create of a clarified consommé. Learn to create a menu from a list of ingredients on hand; set up kitchen workstations for cooks; set up a buffet line and prepare presentation platters for a cold buffet; learn the proper storage and rotation of foods; learn how to purchase the correct quantities of food, and more. Prerequisites: Completion of Safety and Sanitation and Basic Cooking; High school students and adults. (Materials fee and additional fees for adults.)
Garde Manger—You'll learn how to make cold entrees, including hors d'oeurves, pates, and terrines. Using special knives you will turn vegetables and fruit into works of art. You'll plan, organize, and set up buffets of your work and become skilled at placing foodstuffs on platters artistically. You'll even learn a bit a about ice carving. Prerequisites: Completion of, or concurrent enrollment in, Safety and Sanitation; High school students and adults. (Materials fee and additional fees for adults.)
Meat Cutting and Identification—You will learn to identify and understand the USDA meat grading system, identify and prepare cuts of meat for serving, understand the meat processing industry, and how food preparation methods impact nutrition. You'll learn to identify, cut and debone fish and poultry. Additionally, you will learn how to purchase, receive, evaluate, properly store, and safely handle meat, poultry, and fish. Prerequisites: Completion of, or concurrent enrollment in, Safety and Sanitation; High school students and adults. (Materials fee and additional fees for adults.)
Restaurant Management and Operations—Learning the business side of a restaurant is important, and developing the soft skills necessary for employee retention and guest satisfaction is equally important. You will learn techniques for successful management, including how to recruit, train, and retain employees. This class covers purchasing, evaluation, and storage of food products. You'll learn inventory control and menu planning, as well as marketing principles used to keep customers returning. Prerequisites: Completion of Safety and Sanitation; High school students and adults. (Materials fee and additional fees for adults.)
Saucier—The saucier prepares stocks, marinades, sauces and soups for various uses. You'll learn to create all of them using classical and modern preparation methods and utensils, including immersion blenders. You'll learn how to prepare sauces paired with proteins- meat, fish, and poultry, and you will discuss the trend toward sauce preparation to accommodate special dietary needs. Prerequisites: Completion of, or concurrent enrollment in, Safety and Sanitation; High school students and adults. (Materials fee and additional fees for adults.)
Catering and Event Planning - Do you like to plan and give parties? This class will enhance your social skills as you learn to plan and perform catering for various kinds of events. You'll earn the planning necessary for barbecues and informal gatherings, and the complex organizing required for themed parties, wedding receptions, and other special occasions. You'll learn how to cost out materials and foodstuffs, and work within a given budget. You will also learn good sources for quality, well-priced items, and how to deal with a variety or resources on location. You'll learn how to prepare and present food attractively for specific numbers of guests. Prerequisites: Completion of Introduction to Culinary Arts or teacher's permission.
-Chilling and Grilling - You will learn how to grill savory foods over fire and hot coals. In addition to learning how to grill vegetables, and traditional meats, fish and poultry, you will also be shown how to cook pizza and a whole roasted turkey on a grill. You will learn how to brine, smoke, and/or marinate meats to prepare them to reach their most delicious state. Prerequisites: High school students and adults. (Materials fee and additional fees for adults.) Prerequisites: High school students: welcome 1st semester without completion of Safety and Sanitation, however, Safety and Sanitation is required after the 1st semester, and can be taken concurrently during the 1st or 2nd semester. Adults: Completion of, or concurrent enrollment in, Safety and Sanitation. Materials fee and additional fees apply to adults.
-Ice Carving - You'll learn how to care blocks office with both chisels and chainsaws. You'll learn how to use food coloring and lighting to dramatize your work of ice art, and how to transport it, and price it. Prerequisites: High school students: welcome 1st semester without completion of Safety and Sanitation, however, Safety and Sanitation is required after the 1st semester, and can be taken concurrently during the 1st or 2nd semester. Adults: Completion of, or concurrent enrollment in, Safety and Sanitation. Materials fee and additional fees apply to adults.
-Pasta, Pasta, Pasta—When people prepare pasta from scratch they begin with a lump of dough, and then part it over and over again by hand until they have many thin noodles of dough ready to hang and dry. You will learn that method to prepare several types of pasta. You'll identify pastas by their country, and you will learn how to use pasta making tools and machines. Prerequisites: High school students: welcome 1st semester without completion of Safety and Sanitation, however, Safety and Sanitation is required after the 1st semester, and can be taken concurrently during the 1st or 2nd semester. Adults: Completion of, or concurrent enrollment in, Safety and Sanitation. Materials fee and additional fees apply to adults.
International Cuisine—You'll learn how to prepare foods from various regions of the world, and understand how to prepare fusion cuisines. You'll learn where to aquire various sources of ingredients for authentic international cuisine.
The Professional Pastry Chef/Baker Certificate Program
To enter the Professional Pastry Chef/Baker Certificate Program,
students must have successfully completed the program at their high
school or the Culinary Arts Foundation Program.
This comprehensive certificate program is designed for the serious student
wishing to enter the food service industry.
The following classes are mandatory:
Advanced Baking
Artisan and Specialty Breads
Cake Decorating I
Restaurant Management and Operations
Restaurant Management and Operations
Students must take two the four electives listed here: Cake Decorating II, Catering and Event Planning, Frozen Desserts, or Ultimate Chocolate.
Advanced Baking—You will learn advanced techniques in baking, shaping and decorating cakes, breads, cookies, and more, including the discerning use of spices and herbs in baking desserts from tortes and custards to layered pastries and breads. You'll create and fill puff pastry, begin starters and bigas (egg and dairy-free) for use in artisan breads. You'll prepare soufflés and work with chocolate. You'll create decorative marzipan-iced confections, and much more. The course prepares students for entry-level and mid-level positions in the restaurant, baking, and food service industry. Students may have the opportunity to participate in contests, and create displays incorporating chocolate, gingerbread, fondant, and icing. Prerequisites: Completion of Safety and Sanitation; High school students and adults.
Artisan and Specialty Breads—You will be taught by a chef how to distinguish among various flours and grains in bread making and use sour dough and biga starters. You'll learn to scale, measure and mix baking ingredients to create egg and batter breads in various designs and shapes. Class includes instruction on special decorative cutting and presentation of a variety of breads, and you'll also learn how to bake laminated dough. Prerequisites: Completion of Basic Baking and/or Safety and Sanitation; High school students and adults.
Restaurant Management and Operations—Learning the business side of a restaurant is important, and developing the soft skills necessary for employee retention and guest satisfaction is equally important. You will learn techniques for successful management, including how to recruit, train, and retain employees. Class covers purchasing, evaluation, and storage of food products. You'll learn inventory control and menu planning, as well as the marketing principles used to keep customers returning. Prerequisites: Completion of Safety and Sanitation; High school students and adults. (Materials fee and additional fees for adults.)
-Cake Decorating I - Cake decorators use of wide array of tools from brushes to pastry tips. You just might be ready to open your own shop if you can master the uses of all of them. In this class you will learn to describe and prepare various frostings and icings, and assemble a symmetrical cake for decorating. When you finish the class you will be familiar with many kinds of decorating tools, be able to work with both rolled out and poured fondant, use a pastry bag to create cake decorations, and do much more. Prerequisites: High school students and adults. Prerequisites: High school students: welcome 1st semester without completion of Safety and Sanitation, however, Safety and Sanitation is required after the 1st semester, and can be taken concurrently during the 1st or 2nd semester. Adults: Completion of, or concurrent enrollment in, Safety and Sanitation.
Cake Decorating II— In this class you will learn to select icing that is suitable for a particular job. There are so many kinds of icing! You will use pastry tips to create special effects and patterns with icing on cakes, cookies, and displays. You'll learn how to decorate cakes with consistent forms and patterns using a parchment cone. You will learn how to design theme cakes, prepare and document ingredients, plan cost and task lists for projects, and keep track of time spent on projects. Prerequisites: Completion of Cake Decorating I and Safety and Sanitation; High school students and adults.
Frozen Desserts—You will learn how to make frozen cream-based desserts and frozen juice-based desserts from a chef. This class will teach you how to make a variety of ice creams, sherbets, and frozen yogurts, and compose sorbets, ices, gelatos, and granitas. You'll prepare a variety of frozen desserts such as mouse, bombes, parfaits, cassatas, baked Alaska, frozen logs (ice cream cakes). You'll also learn how to make simple edible containers for serving dessert. Prerequisites: Completion of Safety and Sanitation; High school students and adults.
Ultimate Chocolate - A chef that creates works of art and confections out of chocolate is aptly named a chocolatier. In this class you'll learn how a chocolatier is able to distinguish and work with a variety of chocolates. You'll learn how to use the special tools, pans, and melters designed specifically for use with chocolate and cocoa products. You'll make molds out of wax and gelatin for chocolate casting, make chocolate paintings, and you'll use an air gun to spray chocolate artwork. You'll make truffles, and much, much more. Prerequisites: Completion of Cake Decorating I and/or Safety and Sanitation; High school students and adults.
Catering and Event Planning—Do you like to organize events or give parties? In this class students learn how to plan and perform catering for a variety of events. You will learn catering skills for themed parties, special occasions, and wedding receptions. You'll learn how to handle food preparation for types of events from barbeque and informal, to gourmet and extra fancy. You'll learn to work within a budget, cost out materials and foodstuffs, find sources for quality, well-priced items, and deal with a variety of resources on location. You'll also learn how to plan for buffet style or plated service events, and do food preparation and presentation for specific numbers of people. Prerequisites: Completion of, or concurrent enrollment in, Safety and Sanitation; High school students and adults.
Theme Park / Entertainment / Tourism
Hospitality, Tourism & Recreation Pathway
• Theme Park Occupations
Theme Park/Entertainment/Tourism Community Training
Is your dream to work in an exciting theme park environment? This course combines classroom instruction and workplace training on site. Students wear business attire to classroom sessions and company-provided attire and costumes are worn during on-the-job training. Cooperative Vocational Education (CVE) is also offered at Knott's Berry Farm. Prerequisites: 11th and 12th grade high school students only.
Student train at Knot's Berry Farm and develop skills in the following area.
Cashiering
Communications/Courtesy
Entertainment
Rides and Attractions
Safety
Merchandising and Marketing
Guest Services and Relations
Maintenance and Operations
Restaurant and Food Service
Security
Aquatics / Marine Diving / Scuba Diving
• Aquatic/Marine Diving Occupations
Do you think that the perfect job for you would be teaching scuba diving to tourists a Club Med? Want to gather rare treasures and specimens for museums or scientific for study, or perhaps do underwater photography, construction or salvaging? Don't miss the opportunity to take the courses listed under Aquatics. Adults must pay additional fees of approximately $100 for these courses. Eligibility for any Aquatics class is determined by the instructor. High school students need both their counselor's approval and instructor's approval to enroll.
Scuba Diving Classes at Sonora High School
Basic Marine Diving—Want to spend more time in the water? In this class you will acquire the skills and knowledge you'll need to dive safely using the buddy system. You'll learn how dive conditions are effected by marine life, tides, currents, waves and surf conditions. You will learn about the effects of water pressure on the body, symptoms for various distresses from improper diving, and treatment for the distresses. In this class you prepare the NAUI (National Association of Underwater Instructors) exam. High school prerequisites: Both counselor's and instructor's approval. Adult prerequisite: Instructor approval.
Marine Science/Advance Diving—Practiced divers learn
about advanced sport
diving physiology, and complex underwater
environments. You'll learn about marine habitats and economies and
how to identify undersea flora and fauna. You'll learn basic
marine biology research techniques, and understand the implications
of anthropogenic changes, and environmental issues resulting from
human use and abuse. Student who successfully complete two
semesters of this class with a grade of A or B become eligible for
University of California approved elective credit.
Prerequisites for high school students
and adults: satisfactory completion of Marine Diving. High school
prerequisites: both counselor's and instructor's approval. Instructor
approval is also required for adults.
American Red Cross Training Classes at Sonora High
American Red Cross training classes are very popular and are available on a first-come, first-served served basis. Adults must call ROP's Student Information Services Department to be put on the sign-up/wait list: 714-502-5858.
Water Safety Instructor (American Red Cross Certification)—Learn how to teach swimming to unskilled or moderately skill students. Learn coaching techniques and to customize your lessons with games and water play activities. You'll learn how to evaluate student progress and teach proper swimming strokes and techniques. You'll also learn basic rescue, first aid, and lifesaving CPR. High school prerequisites: both counselor's and instructor's approval. Adults should call number above to get on wait list; instructor approval is required.
Lifeguard (American Red Cross Certification)—You'll learn how to observe swimmers and watch for physical limitations and/or unsafe conditions. You'll learn when an how to instruct swimmers to move to a safe area. You'll learn and demonstrate a variety of lifesaving techniques, including H.E.L.P. and the huddle position, boat and board rescues, and the human chain. You'll also learn about water entries and assists, positioning, tows, rescue breathing in shallow and deep water, recovery of submerged victims, and spinal injury rescues. High school prerequisites: both counselor's and instructor's approval. Adults should call number above to get on wait list; instructor approval is required.
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