CCI 123 - Hot Food Production III

Institution:

Central Oregon Community College

Subject:

Description:

Continuation of fundamentals of food preparation learned in Hot Food Production II. Includes more complex production of stocks and sauces, with an understanding of their uses and place in everyday food service operations; production of vegetables, starches, fish and lunch entrees; and developing an understanding of the techniques of grilling, frying, broiling and sauteing. Recommended prerequisite: CCI 122 with grade of C or higher. Credits: 4 Lecture: 2 Other: 4

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.cocc.edu

Phone Number:

(541) 383-7500

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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