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CUL 110烹饪基础I(4学分)
CUL 110: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年级模式标准信等级联系时数总计80其他时数80并发的先决条件CUL 102;Cul 104;或WR 121或BA 214。了解烹饪行业的历史，命名法，设备，厨房操作，基本的刀工，烹饪方法，比例和技术对比食谱的使用。了解和生产高汤和汤。学习成果描述餐饮行业的历史和烹饪术语。2.展示与外表和行为相关的专业标准。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.
CUL 270:烹饪艺术的顶点
https://catalog.cocc.edu/course-outlines/cul-270/
成绩单标题烹饪艺术最高学分5年级模式标准信等级联系时数总计110课时数20实验室时数90先决条件CUL 170或BAK 170和CUL 200或BAK 265。经营一家高级餐厅，点菜餐厅，并演示后台技能(食品安全和卫生，刀切，干热烹饪方法，湿热烹饪方法，组合烹饪方法，蔬菜烹饪，淀粉烹饪，酱汁烹饪和最后的盘子呈现)。包括客人互动和餐厅服务。学习成果在一个活跃的餐厅中，在厨房和餐厅服务方面表现专业、组织、安全和卫生。2.做好晚餐的准备和服务。3.演示和评论各种烹饪方法。4. Design final plate presentation for dining room service in an active restaurant. Content outline Kitchen equipment Restaurant staff relations Restaurant point of sale systems Menu design considerations Safety Sanitation Organization Recipe costing Purchasing Receiving Labor needs Inventory Required materials Requires uniform and culinary arts tool kit available at the COCC bookstore.
CUL 140:烹饪基础II
https://catalog.cocc.edu/course-outlines/cul-140/
成绩单标题烹饪基础II学分4年级模式标准信年级联系学时总计80其他学时80先决条件CUL 110。了解和准备经典母酱，现代酱，小酱，蔬菜，谷物，淀粉，意大利面和鸡蛋。运用与基本烹饪技术、展示站组织、工作流程和整体时间管理相关的食品科学原理。练习正确使用商用设备，加强对成分、测量、配方和技术的理解。学习成果演示各种刀的切割速度和准确性。2.准确地进行配方缩放和转换。3.演示高汤、汤和酱汁的准确烹饪，并坚持指定的技术。 4. Identify, prepare, and cook a variety of vegetables and grains accuracy and adherence to the designated technique. 5. Present knowledge of eggs and demonstrate egg cookery with accuracy and adherence to the designated technique. 6. Demonstrate professionalism standards relating to appearance and conduct. 7. Demonstrate appropriate knowledge and applied practices for controlling food time/temperature abuse, proper food handling procedures and personal hygiene practices. 8. Demonstrate knowledge and applied skill relating to the step-by-step process for the primary cooking techniques. 9. Demonstrate consistent knowledge and usage of ratios. 10. Demonstrate the function of mise en place in a professional kitchen. 11. Demonstrate safe knife sharpening and handling techniques and execute classical cuts. 12. Describe and demonstrate proper step-by-step process for preparing classical and emulsion sauces. 13. Describe and display the elements of taste and flavor development as it relates with the cooking process.
CUL 200:餐饮行业的综合厨房操作
https://catalog.cocc.edu/course-outlines/cul-200/
成绩单标题厨房操作/海拔学分5年级模式标准信年级联系学时总计110课学时20实验学时90先决条件CUL 140或BAK 140。推荐准备烹饪艺术专业描述学习准备现代和季节性的菜肴在餐厅设置把以前学到的技能在学院的餐厅付诸实践。强调当代和古典菜肴中使用的烹饪技术和食材，并涵盖生产的计划和订购，站的组织，准备和电镀，时间，味觉发展和餐厅的其他生产现实。学习成果展示菜单和食谱的解释和转换技能，使用适当的烹饪方法，上菜和调味原则。2.根据不同的烹饪原则准备点菜。3.设立工作站提供点菜烹饪服务。4. Interpret the quality standards for a la carte food items and summarize food costs. 5. Recognize the language and timing challenges of multiple cook station food production. Content outline A la carte food service Menu and recipe review Professionalism Safety and sanitation Organization Point Of Sale (POS) systems Restaurant timing Restaurant hot and cold line setup Meal consistency Server interaction Waste management in a kitchen Staff management Labor Cost Required materials Requires uniform and culinary arts tool kit available at the COCC Bookstore.
BAK 110:烘焙和糕点基础I
https://catalog.cocc.edu/course-outlines/bak-110/
成绩单标题烘焙糕点基础I学分4年级模式标准信等级联系时数总计80其他时数80并发的先决条件CUL 102;Cul 104;选择WR 121或ba214。了解烘焙行业，术语，设备，厨房操作，刀工，烘焙技术，科学，比例，和标准化食谱。了解并制作水果甜点;饼干;蛋白糖饼;泡芙和蛋奶冻。学习成果识别和选择用于各种烘焙产品的原料。 2. Apply standards of professionalism to the baking industry. 3. Examine and outline the major developments in the history of the baking industry. 4. Describe and apply the function of ingredients in the baking process. 5. Explain the use of formula, standardization, and baker’s percentage as it relates to the baking process. 6. Prepare a variety of baked products using creaming, sponge, muffin and basic custard and pastry techniques. 7. Describe and operate equipment typical to the baking process.
Cascade烹饪学院
https://catalog.cocc.edu/programs/cascade-culinary-institute/
.．.大纲CUL110烹饪基础I(4学分)CUL102;CUL104.．.
BAK 180:奶油冻和冷冻甜点
https://catalog.cocc.edu/course-outlines/bak-180/
.．.80其他小时80前提条件CUL110或贝克110．准备并展示一个.．.
BAK 210:现代糖和巧克力装饰
https://catalog.cocc.edu/course-outlines/bak-210/
.．.80其他小时80前提条件BAK110或CUL110．准备各种.．.
BAK 220:婚礼庆典和特色蛋糕
https://catalog.cocc.edu/course-outlines/bak-220/
.．.80其他小时80前提条件BAK110或CUL110．了解…的历史.．.
BAK 250:小四糖，糖果和古典米纳尔迪丝
https://catalog.cocc.edu/course-outlines/bak-250/
.．.80其他小时80前提条件CUL110或贝克110．制作个人迷你法语.．.
BAK 255S:手工面包与传家宝全谷物
https://catalog.cocc.edu/course-outlines/bak-255s/
.．.80其他小时80前提条件BAK110或CUL110．制作各种各样的.．.
BAK 265:综合零售烘焙业务
https://catalog.cocc.edu/course-outlines/bak-265/
.．.时间总110课程学时20实验学时90前提条件BAK 140或CUL140.．.
相关指令清单
https://catalog.cocc.edu/degree-certificate-overview/related-instruction/
.．.3 Rel Instr计算CUL104应用数学.．.Rel Instr计算PHM110药学计算3.．.
