CCI 122 - Hot Food Production II

Institution:

Central Oregon Community College

Subject:

Description:

Preparation of breakfast fare, egg cookery, simple desserts with emphasis on correct technique; identification of basic stocks and sauces; effects of heat on foods, cooking methods; the art of seasonings and flavorings; and developing an understanding of recipes combined with correct use of weights and measures and scaling techniques. Recommended prerequisite: CCI 121 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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