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BAK 230镀金甜点和展示(4学分)

建议准备:180年贝克．

学习镀的原则和技术，宴会，自助餐，桌边甜点。探索历史，装饰，采购，成本，味道，展示，并设计甜蜜和美味的甜点。回顾大批量生产、部分控制和废物管理。创建一个最终的甜点包含所有主题，包括个人设计，口味和装饰。

烤肉230:镀金甜点和展示

https://catalog.cocc.edu/course-outlines/bak-230/

成绩单标题镀金甜点演示学分4年级模式标准信等级联系学时总数80其他学时80先决条件BAK 140或CUL 140。推荐制剂BAK 180。学习电镀，宴会，自助餐和餐桌边甜点的原理和技术。探索历史，装饰，采购，成本，味道，展示，并设计甜蜜和美味的甜点。回顾大批量生产、部分控制和废物管理。创建一个最终的甜点包含所有主题，包括个人设计，口味和装饰。学习成果1。演示和讨论烘焙食品和甜点的不同呈现风格。2.评估烘焙食品和甜点的展示质量。 3. Identify the basic elements of plated desserts. 4. Effectively plan and time for dessert service including food cost; labor cost; and time management. 5. Utilize garnishes on plates to add to visual appeal and to maintain balance on plate. 6. Maintain consistent quality in large-volume desserts. 7. Develop and troubleshoot baking and pastry recipes. Content outline Menu Planning Buffet and Banquet Service Banquet Desserts Banquet Setup High Volume Dessert Plating Restaurant Dessert Service Restaurant Line/Station Setup Time Management / Efficiency / Attitude Controlling Waste Balancing Flavors Dessert Service Table Side Service Required materials Requires textbook and baking and pastry tool kit available at the COCC Bookstore.

CUL 230:烹饪营养和健康烹饪的应用技术

https://catalog.cocc.edu/course-outlines/cul-230/

成绩单标题营养健康烹饪学分4年级模式标准信等级联系学时总计80其他学时80先决条件CUL 140或BAK 140。准备美味的食物并研究它对身体的影响。了解当前的膳食指南，以及营养物质在体内的功能。在本课程的实验室部分执行现代、健康的烹饪技术，使学生了解健康意识食客的营养需求和要求。了解健康的菜单和食谱设计，并重新设计经典食谱，生产健康和美味的替代品。学习成果1。描述食物、营养、人体和选定的烹饪技术之间的关系。2.考虑到膳食指南和口味的平衡，使用成分替换。3. Explain food labeling guidelines and how they influence the restaurant industry procurement and food preparation process. 4. Describe how the dietary categories of carbohydrates, lipids, vitamins and minerals, and protein should be balanced in ingredient selection and meal composition. 5. Demonstrate healthy cooking techniques for a composed meal that provide optimum flavor and that meet national dietary guidelines.