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Master
Course Outline
CA 240
French and Mediterranean Cooking
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| Credits: 4 |
Clock Hours per Quarter: 70
AA Discipline:
Lecture Hours:10
Lab Hours:60
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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.
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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.
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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 240 |
Winter 2013 |
1268 |
Jay Entrikin |
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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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