CA 160A - Food Preparation and Production

Institution:

Lane Community College

Subject:

Description:

3 credits In this class students will be introduced to the fundamentals of food safety and sanitation; tools and equipment identification and safe use; proper kitchen and personal hygiene; key culinary concepts, terminology and history. Students will receive an overview of kitchen food products and their uses; the fundamentals of culinary math in relation to recipe comprehension, conversion and costing from the point of view of menu types and basic understanding of menu concepts; and will be introduced to basic cooking theory, including applications and techniques in the preparation of stocks, soups and sauces.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.Lanecc.edu

Phone Number:

(541) 463-3000

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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