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CUL 104烹饪艺术应用数学(4学分)

先决条件:m 015(或以上)或最低等级数学7级。

学习烹饪数学，包括习惯的和公制的测量单位，小数和分数，单位转换，收益率百分比，食品和饮料成本和加价方法，厨房比率，面包师百分比和屠夫的收益率百分比。

CUL 104:烹饪艺术应用数学

https://catalog.cocc.edu/course-outlines/cul-104/

成绩单标题烹饪艺术应用数学学分4等级模式标准字母等级联系时数总计40讲座时数40先决条件MTH 015(或更高)或最低placement Math Level 7。学习烹饪数学，包括习惯的和公制的测量单位，小数和分数，单位转换，收益率百分比，食品和饮料成本和加价方法，厨房比率，面包师百分比和屠夫的收益率百分比。学习成果1。计算换算单位之间的习惯和公制。2.计算测量单位在体积、重量和计数之间的转换。3.计算百分比和比率。4.规模和秘密配方。 5. Calculate food and beverage costing and analysis. Content outline • Customary units of measure • Metric measures • Conversion of units of measure within volume or weight • Conversion between weight and volume • Yield percent • Applying yield percent • Finding costs • Edible portion cost • Recipe costing • Beverage costing • Recipe conversion • Kitchen ratios • Baker's percent • Butcher's percent Required materials Required textbook. General education/Related instruction lists Computation

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.