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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, souffl├ęs, pasta, complex sauces, sauté, 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.