CA 162 - Introduction to Cooking Theories

Institution:

Lane Community College

Subject:

Description:

6 credits Prerequisite: CA 160. Co-requisite: CA 184. In this class students will continue to learn and practice key food safety and sanitation techniques and principles, tools and equipment identification and safe use, and proper kitchen and personal hygiene as it applies to a food service production setting. Introduction to key concepts, terminology and history of meat fabrication, charcuterie, and garde manger/buffets, as well as an overview of products and their uses in these settings. Intermediate culinary math in relation to recipe comprehension, conversion and costing will be practiced from the point of view of recipes used in a meat fabrication production setting including cutting and cooking yield tests. Basic meat fabrication, charcuterie and garde manger/buffet theory, applications and techniques will be presented and practiced in the identification, breakdown, preparation and finishing of a variety of meat, fish, poultry and vegetarian items.

Credits:

3.00

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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