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  • CCI 121: Hot Food Production I

    4.00 Credits
    Central Oregon Community College

    Introduces procedures and techniques of commercial food production. Principles underlying the selection, composition and preparation of major food products are presented. Students participate in baking, roasting, broiling, grilling, etc. of basic food items such as fish, poultry, meat, breads and desserts. Instructor approval required. Credits: 4 Lecture: 2 Other: 4
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  • CCI 122: Hot Food Production II

    3.00 Credits
    Central Oregon Community College

    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
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  • CCI 123: Hot Food Production III

    3.00 Credits
    Central Oregon Community College

    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
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  • CCI 141: Baking I

    4.00 Credits
    Central Oregon Community College

    Students learn fundamentals of baking science, terminology, ingredients, weights and measures, formula conversions and storage; preparation of yeast goods, pies, cakes, cookies and quick breads; and use and care of equipment. Instructor approval required. Credits: 4 Lecture: 2 Other: 4
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  • CCI 142: Baking II

    3.00 Credits
    Central Oregon Community College

    Continued learning in the theory and production of more complex yeast products; production of desserts for the lunch operation; how to make torte and cake fillings, frostings and icings; and how to work with chocolate, tempering, molding and decorating. Also, students gain understanding of how to bake and cool cakes according to different altitude adjustments. Recommended prerequisite: CCI 141 with grade of C or higher. Credits: 4 Lecture: 2 Other: 4
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  • CCI 143: Baking III

    3.00 Credits
    Central Oregon Community College

    Teaches production of classical tortes and cakes, plated desserts, Danish dough, puff pastry and brioche dough, sourdoughs, croissant dough and pate, butter creams, pastry creams, meringues and different cake methods. Recommended prerequisite: CCI 142 with grade of C or higher. Credits: 4 Lecture: 2 Other: 4
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  • CCI 151: Gar Demanger I

    4.00 Credits
    Central Oregon Community College

    Teaches basic principles of gardemanger, applying them to the pantry area and salad stations, and how they relate with other kitchen operations. Focuses on plate presentation and simple garnishes; product knowledge and identification; preparation of salads and salad dressings: preparing dressings by type, recipes and techniques; and sandwich breads and fillings. Instructor approval required. Credits: 4 Lecture: 2 Other: 4
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  • CCI 152: Gar Demanger II

    3.00 Credits
    Central Oregon Community College

    Continuation of principles learned in Gardemanger I. Focuses on complex garnishes, artistic presentations, buffet displays and introduces hors d'oeuvres. Teaches cold food presentation and appearance, cold platter presentation along with hands-on experience with lunch production. Recommended prerequisite: CCI 151 with grade of C or higher. Credits: 4 Lecture: 2 Other: 4
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  • CCI 153: Gar Demanger III

    3.00 Credits
    Central Oregon Community College

    Teaches advanced methods for garnishes, ornamental pates, terrines and galantines; preparations of basic forcemeat, aspics and chad-froid; tableside cold preparations; specialty leaf salads, fruit and vegetable; basic vinaigrette, mayonnaise, pesto and cold sauces; salt dough statues; garnishes, both edible and decorative. Recommended prerequisite: CCI 152 with grade of C or higher. Credits: 4 Lecture: 2 Other: 4
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  • CCI 161: Dining Room I

    3.00 Credits
    Central Oregon Community College

    Hands-on table setting for differing meal periods and differing menus according to types of service used in various food service operations. Teaches importance of relationship between the kitchen and service staff; positions and responsibilities of dining room personnel; correct handling of guest checks, review of differing guest check systems, from manual to computerized, along with assets and liabilities of such systems; requirements for staffing the dining room for lunch operation. Instructor approval required. Credits: 3 Lecture: 1 Other: 4
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