CA 161 - Introduction to Cooking Theories

Institution:

Lane Community College

Subject:

Description:

6 credits Prerequisite: CA 162 and HRTM 105. Co-requisite: CA 185. 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 as it applies to a bakeshop setting. Introduction to key baking concepts, terminology and history as well as an overview of bakeshop products and their uses. Fundamental culinary math in relation to recipe comprehension, conversion and costing will be practiced from the point of view of baker's percentages. Basic baking theory, applications and techniques will be practiced in the preparation of yeast goods, quick breads, cookies, pies, cakes, and desserts.

Credits:

2.00

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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