Department Homepage  Course Listings Degree Options Department Information Home Department Listings eSchedule Catalog Home Home
 
Master Course Outline
CA 120
Culinary Arts Methods


Credits: 9
Clock Hours per Quarter: 140

AA Discipline:

Lecture Hours:40    Lab Hours:100


Description
Develop basic skills and apply the principles of food safety and sanitation, workplace safety, food preparation, and cooking methodologies in a kitchen lab setting. Produce food products through various moist and dry heat cooking methods. Prerequisite: CA 112

Intended Learning Outcomes
  • Identify the ingredients commonly used in cooking and the professional kitchen.
  • Understand the applications of various cooking techniques based on the product being cooked.
  • Learn the proper breakfast cookery techniques.
  • Describe the operation, cleaning and maintenance for equipment used in the commercial kitchen.

  • Course Topics
  • Dry Heat cooking methods
  • Moist Heat cooking methods
  • Egg cookery
  • Batters and mixes
  • Breading product for frying
  • Cooking of various rice varieties
  • Cooking of potatoes
  • Cooking of grains and legumes
  • Vegetable cookery
  • Proper Sauces to the cooking techniques

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    CA 120
    Winter 2014
    1265
    Gregory Schnorr
    CA 120
    Summer 2013
    1265
    Gregory Schnorr
    CA 120
    Winter 2013
    1265
    GREGORY schnorr


    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.