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Master Course Outline
CA 251
Latin American Cooking


Credits: 2
Clock Hours per Quarter: 30

AA Discipline:

Lecture Hours:10    Lab Hours:20


Description
Practice techniques for appetizers, salads, desserts, breadings, batters, smoked, roasted and fried foods in the context of regional Mexico and other Central American countries, exploring 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 Latin America
  • Identify the regions and food specialties of Mexico and Central America
  • Execute recipes from Latin America based on classical and contemporary methods.

  • Course Topics
  • Ingredients and specialties in various regions of Mexico and Latin America.
  • Cooking methodologies applied in regional American and Latin American Cooking.
  • 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
    There are no syllabi listed at this time
    Course
    Year Quarter
    Item
    Instructor  


    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.