CA 160 - Introduction to Cooking Theories

Institution:

Lane Community College

Subject:

Description:

0-6 credits Co-requisite: HRTM 105 and CG 203 and MTH 025. In this class students will learn and practice the fundamentals of food safety and sanitation, tools and equipment identification and safe use, and proper kitchen and personal hygiene. Introduction to key culinary concepts, terminology and history as well as an overview of kitchen food products and their uses. Fundamental culinary math in relation to recipe comprehension, conversion and costing will be practiced from the point of view of menu types and basic understanding of menu concepts. Basic cooking theory, applications and techniques will be practiced 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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