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Master Course Outline
CA 240
French and Mediterranean Cooking


Credits: 4
Clock Hours per Quarter: 70

AA Discipline:

Lecture Hours:10    Lab Hours:60


Description
Learn and practice techniques for appetizers, salads, desserts, souffles, pasta, complex sauces, saute, frying, roasting, broiling, poaching and grilling in context with Classical French and Mediterranean specialties. Regions include France, Italy, Spain, Middle East and North Africa. Prerequisite: CA 120.

Intended Learning Outcomes
  • Develop an understanding of Escoffier and French Classical Cuisine.
  • Prepare Classical recipes and presentations.
  • Demonstrate knowledge of and prepare French Regional Cooking.
  • Demonstrate knowledge of and prepare Regional Italian Cooking
  • Demonstrate knowledge of and prepare Foods of Spain, Middle East and North Africa.

  • Course Topics
  • Escoffier and Grande Cuisine
  • Modern French and regional French Specialties
  • Ingredients and Specialties in Italy
  • Ingredients and specialties in Spain, Middle East and Northern Africa
  • Cooking methodologies applied in regional European cookery
  • 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.

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    CA 240
    Winter 2013
    1268
    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.