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CUL 101烹饪艺术入门(4学分)

体验整个烹饪艺术领域使用的基本理论和技能集。主题包括在专业厨房中发现的手工工具和设备的使用，以及对食材及其功能的探索。学生将获得基本的厨房操作的工作知识，基本的刀具技能;概述高汤、酱汁和汤的制作;并覆盖了初级干热、湿热和复合热烹调方法。学生还将在课堂上品尝和评价他们创造的产品，以增强他们对课程材料的理解。

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CUL 101:烹饪艺术入门

https://catalog.cocc.edu/course-outlines/cul-101/

成绩单标题烹饪艺术介绍学分4年级模式标准信等级联系时数总计80其他时数80描述在整个烹饪艺术领域使用的基本理论和技能集。主题包括在专业厨房中发现的手工工具和设备的使用，以及对食材及其功能的探索。学生将获得基本的厨房操作的工作知识，基本的刀具技能;概述高汤、酱汁和汤的制作;并覆盖了初级干热、湿热和复合热烹调方法。学生还将在课堂上品尝和评价他们创造的产品，以增强他们对课程材料的理解。学习成果描述和应用食品安全和卫生实践的原则。2.识别和选择用于各种产品的成分。 3. Apply standards of professionalism to the culinary arts industry. 4. Describe and use the equipment typical to the food preparation process within a professional kitchen. 5. Demonstrate safe knife sharpening and handling techniques and execute classical cuts. 6. Demonstrate appropriate knowledge and applied practices for controlling food time/temperature abuse, proper food handling procedures and personal hygiene practices. 7. Demonstrate knowledge and applied skill relating to the step-by-step process for the primary cooking techniques (dry heat, moist heat, and combination heat). 8. Describe and demonstrate proper step-by-step process for preparing white and brown stocks, classical sauces and primary soup categories. 9. Discuss the elements of taste and flavor development as it relates with the cooking process. 10. Describe and apply the basic cooking principles, ratio and technique.