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Master Course Outline
CA 112
Introduction to the Culinary Arts


Credits: 10
Clock Hours per Quarter: 160

AA Discipline:

Lecture Hours:40    Lab Hours:120


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.

  • 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

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    CA 112
    Fall 2014
    1267
    Jay Entrikin
    CA 112
    Spring 2014
    1272
    Jay Entrikin
    CA 112
    Fall 2013
    1267
    Jay Entrikin
    CA 112
    Spring 2013
    1272
    Jay Entrikin


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
    X
     
    X
     
     
    X
     
    X
     
     

    *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.