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Master
Course Outline
CA 121
American Regional Cuisine
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| Credits: 4 |
Clock Hours per Quarter: 70
AA Discipline:
Lecture Hours:10
Lab Hours:60
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Description
Practice techniques for appetizers, salads, desserts, breadings, batters, smoked, roasted and fried foods in the context of regional American specialties. Regions include Coastal areas of the continental US, the Caribbean, Hawaii and the Pacific Northwest. Students will explore regional variations, food ingredients and the impact of culture, geography and ethnicity on regional cooking styles. Prerequisite: CA 120. |
Intended Learning Outcomes
Develop an understanding and practice the Foods of the Midwest and Breakfast Cookery
Execute recipes in Creole and Cajun Cooking
Demonstrate knowledge of and prepare Foods of the West and Southwest
Describe Caribbean Ingredients and Flavors
Demonstrate knowledge of and prepare Foods of New England and the East Coast
Demonstrate knowledge of and prepare Foods of the Pacific Northwest and Hawaii
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Course Topics
Breakfast Cookery
Ingredients and Specialties in various regions of the US and Caribbean
Effects of culture, diaspora and immigration on the development of local cuisines.
Techniques in moist and dry cooking methods.
Plate presentations for informal and formal occasions.
Platter presentations for buffet and family style service applications.
Safety and sanitation techniques applied in the commercial kitchen.
Teamwork and time management in a production environment.
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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 121 |
Winter 2013 |
1266 |
GREGORY schnorr |
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Two Year Projected Schedule
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One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
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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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