RCC Summer Courses
2026 Summer Tuition-Free Certificates & Classes
Here are the Tuition-Free certificates and classes offered at Riverside City College!
Culinary
Quickbreads, Muffins, and Pastries (BAK-872)
Section # 45534, Lecture, Mondays, 9:00 AM – 4:05 PM
Prerequisite: None.
Advisory: CUL 50 or CUL 850 or Food Handler Certification from Riverside County or
similar National Agency (ServSafe)
Description: An intermediate course on mixing methods and techniques, in the production
of muffins, quickbreads, and pâte à choux items. Students will discuss the various
skills and techniques used for making muffin and quickbread batters. The introduction
of pâte à choux will also be discussed in great detail. Mini pastry displays will
also be included in this course. Additional pastry items include biscuits and scones.
18.00 hours lecture and 27.00 hours laboratory. (Letter grade only)
ServSafe Food Safety (CUL-850)
Section # 45270, Lecture, TWTH, 3:00 – 4:50 PM
Prerequisite: None.
Description: An introduction to the principles of the prevention foodborne illness
through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines,
kitchen safety, facility sanitation, and guidelines for safe food preparation, storing,
and reheating. Students will also take the National Restaurant Association ServSafe
examination. 36.00 hours lecture. (Letter grade or Pass/No Pass option)
Food Cost Accounting (CUL-826)
Section # 45489, Lecture w/ Online Lab, Wednesdays, 10:00 AM – 12:15 PM
Prerequisite: None.
Description: This course introduces culinary students to the financial aspects of
menu development, ingredient and yield utilization, and financial considerations associated
with food offerings. 30.00 hours lecture. (Letter grade or Pass/No Pass option)
Math For Baking Professionals (CUL-875)
Section # 45271, Lecture, TTH, 10:30 – 11:35 AM, 6/23/26 – 07/09/26
Lab, TH, 11:35 AM – 12:40 PM, 6/25/26 – 7/09/26
Prerequisite: None.
Description: An introduction to the fundamental skills of math as they are applied
to the baking and pastry arts industry, including fractions, decimals, and percentages.
Students will also learn the basics of working with a digital kitchen scale using
both US and metric measurements. 8.00 hours lecture and 4.00 hours laboratory. (Pass/No
Pass only)
Cost Control for Baking (CUL-876)
Section # 45272, Lecture, TTH, 12:45 – 1:50 PM, 6/23/26 – 07/09/26
Lab, T, 1:50 – 2:55 PM, 6/23/26 – 07/07/26
Prerequisite: None.
Description: An introduction to cost control for baking, including As Purchased (AP)
and Edible Portion (EP) calculations. Student will also use industry SPECS, and cost
out recipes/formulas to determine selling price. 8.00 hours lecture and 4.00 hours
laboratory. (Pass/No Pass only)
Baker’s Percentages (CUL-877)
Section # 45273, Lecture/Lab, TTH, 11:00 AM – 12:40 PM, 07/14/26 -07/30/26
Prerequisite: None.
Description: An in depth look into Baker's Percentages from understanding what they
are, to creating a recipe/formula. With previous knowledge and experience using basic
math principles of decimals and percentages, students will use those skills to view
a recipe with Baker's Percentages, and convert that information into a recipe appropriate
to the amount of product needed. Students will also gain experience on the conversion
of recipes using a conversation factor and yield. 6.00 hours lecture and 6.00 hours
laboratory. (Pass/No Pass only)
Cost Control for Baking (CUL-878)
Section # 45274, Lecture/Lab, TTH, 12:40 – 2:20 PM, 07/14/26 – 7/30/26
Prerequisite: None.
Description: A complete view of math skills for the professional baker, and applying those learned skills into costing out a recipe, and providing a menu price. The review of SPECS sheets and application of costing a recipe from start to finish will be the focus of this course, which will then provide a better understanding of assigning a menu price to ensure profits are being made. 6.00 hours lecture and 6.00 hours laboratory. (Pass/No Pass only)
Business Administration & Information Systems Tech
The Art of Negotiating & Collaborating (PDS-806)
Section # 45295, Online Asynchronous, 7/06/26 – 7/11/26
Prerequisite: None.
Description: Participants apply collaboration tools for building high-trust synergistic
relationships, analyze the conflict cycle and practice skills to diffuse conflict
at each stage for mutual benefit. Assess one's strengths and utilize tools to facilitate
and adapt to others styles. Skills include re-framing, neutralizing language, discovering
of interests, and leveraging innovative solutions through a collaborative negotiation
process. 12.00 hours lecture. (Pass/No Pass only)
Personality Styles & Difficult Relationships (PDS-806)
Section # 45296, Online, 7/13/26 -07/18/26
Prerequisite: None.
Description: Exploration of participants’ own behaviors and personality styles, while
learning to adapt one’s behavior to be effective with other personality styles in
a variety of work situations. Emphasis is placed on dealing with difficult relationships
and communicating in a way that matches the needs of all involved to achieve relationship
satisfaction and organizational objectives. 12.00 hours lecture. (Pass/No Pass only)
Best Practices In Customer Services (PDS-813)
Section # 45297, Online Asynchronous, 7/20/26 – 7/25/26
Prerequisite: None.
Description: Apply practical strategies to retain a valuable customer base, diffuse difficult situations, and earn repeat business. Topics include: The anatomy of a complaint, regulating verbal and nonverbal responses, active listening skills, creative problem solving, customer perceptions and expectations, adapting to different conflict styles, and steps to defuse angry customers. 12.00 hours lecture. (Pass/No Pass only)