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Master
Course Outline
CA 112
Introduction to the Culinary Arts
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| Credits: 10 |
Clock Hours per Quarter: 160
AA Discipline:
Lecture Hours:40
Lab Hours:120
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Description
Provides an introduction to the hospitality and culinary arts profession through the History, Terminology and current Career Options. Classical knife skills are practiced and produced along with basic butchery of meats and seafood. Learn the techniques of classical and contemporary soups, stocks, mother sauces and their derivates . Roux based sauces, emulsions, purees, stock preparations and a variety of soups. Prerequisite: Instructor permission. |
Intended Learning Outcomes
Explain the history of food service as an industry.
Explore career paths and opportunities available in the food services industry.
Demonstrate proper classical knife cuts.
Demonstrate the fabrication of meats and seafood.
Ability to produce four stocks and basic sauces from these stocks.
Demonstrate the concept of emulsified and puree sauces.
Develop a variety of both cream and clear soups based on stock preparations.
Recognize the importance of mise en place in food production.
Exhibit the use of culinary terminology.
Demonstrate ServSafe practices.
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Course Topics
History of Foodservice
Restaurant Basics
Other Career Opportunities
Ratios in Cooking
Weights and measurements in the kitchen
Recipe development
Recipe costing
Stock production
Emulsified Sauces
Puree Sauces
Production of Demi-Glace
Derivative Brown Sauces
Clear Soups
Production of Veloute
Production of Bechamel
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| CA 112 |
Spring 2013 |
1272 |
Jay Entrikin |
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Two Year Projected Schedule
| Year
One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
X
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X
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X
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X
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X
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X
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*If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
**If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.
printable version
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