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CUL 102食品安全与卫生(2学分)

了解食源性疾病的原因和预防，如何处理食源性疾病突发和紧急情况，良好的个人卫生，时间和温度控制，防止交叉污染，安全的食品制备，接收和储存食物，解冻，烹饪，冷却和再加热食物的方法，危害分析和关键控制点(HACCP)。参加国家餐厅协会教育基金会(NRAEF) ServSafe™考试，并获得合格证书。P / NP评分。

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CUL 102:食品安全和卫生

https://catalog.cocc.edu/course-outlines/cul-102/

学习食源性疾病的原因和预防，如何处理食源性疾病的爆发和紧急情况，良好的个人卫生，时间和温度控制，防止交叉污染，安全的食品制备，接收和储存食品，解冻，烹饪，冷却和再加热食品的方法，危害分析和关键控制点(HACCP)。参加国家餐厅协会教育基金会(NRAEF) ServSafe™考试，并获得合格证书。P / NP评分。学习成果1。确定五种最常见的食物处理错误或风险因素，可能导致食源性疾病。2.确定并应用在何时何地以及如何正确洗手。3.解释什么是食源性疾病，并描述预防方法。4. Describe and demonstrate personal hygiene standards. 5. Describe food safety programs that provide a foundation for a food safety management system. 6. Describe common hazards in the flow of food within an operation. 7. Explain and identify biological, chemical and physical contaminations of food. 8. Inspect and evaluate a kitchen for safety and sanitation for state and national compliance. Content outline • Keeping Food Safe • Understanding the Microworld • Contamination • Food Allergens, • Food-borne Illness • Safe Food Handling • The Flow of Food • Purchasing and Receiving • Food Storage • Food Preparation • Food Service • Food Safety Management Systems Required materials Required textbook.

烹饪基础I

https://catalog.cocc.edu/course-outlines/cul-110/

成绩单标题烹饪基础I学分4等级模式标准字母等级联系时数共80其他时数80先决条件与并发CUL 102;CUL 104;或者WR 121或者BA 214。了解烹饪行业的历史，命名，设备，厨房操作，基本的刀具技能，烹饪方法，和配方使用的比例和技术。了解并制作股票和汤。学习成果1。描述餐饮业的历史和烹饪术语。2.表现出与外表和行为有关的专业标准。3. Identify and discuss proper use of food service equipment. 4. Demonstrate knowledge and applied skill relating to the step-by-step process for the primary cooking techniques. 5. Describe the function of ratios versus recipes. 6. Describe the function of mise en place in a professional kitchen. 7. Demonstrate safe knife sharpening and handling techniques and execute classical knife cuts. 8. Describe and demonstrate proper step-by-step processes for preparing white and brown stocks. 9. Describe and demonstrate proper step-by-step processes for preparing soups. 10. Discuss the elements of taste and flavor development as it relates to the cooking process.