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CA A100: Intro Hospitality Indus
3.00 Credits
Orange Coast College
Overview of the hospitality industry. Same as Food Service Management A100 and Hospitality, Travel & Tourism A100. Students completing Culinary Arts A100 may not receive credit for Food Service Management A100 or Hospitality, Travel & Tourism A100. Transfer Credit: CSU.
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CA A120: Culinary Principles 1
3.00 Credits
Orange Coast College
The class focus is on the fundamentals of food preparation, emphasizing quality standards of production and the basic cooking methods as used in the modern commercial kitchen. Laboratory work includes knife skill, vegetable cuts, and preparation of vegetables, soups, stocks, and sauces. High standards of professionalism, sanitation, and proper work habits will also be emphasized. Class requires purchase of a set of knives. Students will be required to follow hospitality department dress standards. TB clearance required. PREREQUISITE: Food Service Management A160. Transfer Credit: CSU.
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CA A120 - Culinary Principles 1
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CA A120L: Culinary Prin 1 Lab
0.00 Credits
Orange Coast College
No course description available.
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CA A120L - Culinary Prin 1 Lab
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CA A122: Culinary Principles 2
3.00 Credits
Orange Coast College
Focus on the basic cooking methods as they apply to the major cuts of beef, veal, lamb, pork, poultry, and seafood. Portion control and proper boning techniques will be demonstrated and practiced. Quality standards of food presentation and achieving proper flavor through the correct application of the principles and processes of modern cookery will be practiced. High standards of professionalism, sanitation, and proper work habits will also be emphasized. Course requires purchase of a set of knives. Students will be required to follow hospitality department dress standards. TB clearance required. Transfer Credit: CSU.PREREQUISITE: Culinary Arts A120.
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CA A122L: Culinary Principles 2
0.00 Credits
Orange Coast College
No course description available.
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CA A124: Principles of Baking 1
2.00 Credits
Orange Coast College
Study the fundamentals of baking, including ingredient composition and function, preparation and evaluation of yeast, roll-in yeast, and quick breads, biscuits and muffins, cookies, shortened cakes, pies, custards, and recipe conversion. Students will be required to follow hospitality department dress standards. TB clearance required. PREREQUISITE: Food Service Management A160 or concurrent enrollment. Transfer Credit: CSU.
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CA A124L: Prin of Baking 1 Lab
0.00 Credits
Orange Coast College
No course description available.
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CA A126: Principles of Baking 2
2.00 Credits
Orange Coast College
Advanced course in pastry arts production, including puff pastry, foam cakes, classical European tortes, pastry fillings, meringues, cake decorating, chocolate handling, glazes, icings, tarts, and pate a choux. Students will be required to follow hospitality department dress standards. Note: TB CLEARANCE REQUIRED. Transfer Credit: CSU. PREREQUISITE: Culinary Arts A124 and Food Service Management A160.
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CA A126L: Principles Baking 2 Lab
0.00 Credits
Orange Coast College
No course description available.
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CA A149: Pantry
2.00 Credits
Orange Coast College
Methods of pantry and breakfast preparation, including proper use of cook's knife, preparation and presentation of salad and salad dressings, proper vegetable and fruit cuts, and vegetable and fruit identification. Basic cooking methods applied in breakfast service will be covered. Students will also learn to use standardized recipes and practice quantity food preparation. Students will be required to follow hospitality department dress standards. TB clearance required. PREREQUISITE: Food Service Management A160 or concurrent enrollment. Transfer Credit: CSU.
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