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CUL 140烹饪基础II(4学分)
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年级模式标准信等级接触时数合计80其他时数80先决条件CUL 110。了解和准备经典的母酱汁，当代酱汁，小酱汁，蔬菜，谷物，淀粉，意大利面和鸡蛋。使用与主要烹饪技术相关的食品科学原理，展示工作站组织，工作流程和整体时间管理。练习正确使用商业设备，加强对成分、测量、配方和技术的理解。1.学习成果演示各种刀的切割速度和准确性。2.准确地进行配方换算和转换。3.演示高汤，汤汁和酱汁烹饪的准确性和坚持指定的技术。 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:餐饮业综合厨房操作
https://catalog.cocc.edu/course-outlines/cul-200/
成绩单标题厨房操作/提升学分5等级模式标准信等级接触时数合计110授课时数20实验时数90先决条件CUL 140或BAK 140。烹饪艺术专业描述学习在餐厅准备现代和季节性菜肴，将以前学到的技能应用到学院的餐厅中。强调烹饪技术和现代和古典菜肴中使用的食材，涵盖生产计划和订购，站点组织，准备和电镀，时机，味觉发展和餐厅的其他生产现实。1.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，配菜和酱汁原则。2.用不同的烹饪原则准备点菜。3.为点菜式烹饪服务设置工作台。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.
CUL 230:烹饪营养和健康烹饪应用技术
https://catalog.cocc.edu/course-outlines/cul-230/
成绩单标题营养健康烹饪学分4等级模式标准字母等级接触时间总计80其他时间80先决条件CUL 140或BAK 140。准备美味的食物，研究它对身体的影响。了解目前的膳食指南，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，使学生接触到满足营养需求和健康意识食客的要求。了解健康的菜单和食谱设计和重新设计经典食谱，生产健康和美味的替代品。1.学习成果描述食物、营养、人体和所选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.
CUL 170:烹饪基础III
https://catalog.cocc.edu/course-outlines/cul-170/
成绩单标题烹饪基础III学分4年级模式标准信等级接触时数合计80其他时数80先决条件CUL 140。识别，屠宰，加工和烹饪各种肉类，家禽和海鲜产品，强调适当的技术。练习制作小酱汁和准备蔬菜，谷物，豆类和意大利面作为伴奏。运用现代构图和展示技术在餐饮业。1.学习成果演示各种刀的切割速度和准确性。2.准确地进行配方换算和转换。3.了解动物肌肉组织的组成，并应用适当的制作和烹饪技术。 4. Evaluate various meat, poultry, and seafood products for quality and apply fabrication skills that ensure maximized yield. 5. Evaluate the quality of specified starches, produce, and base ingredients and utilize the proper volume as required per the 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.
CUL 180:现代前卫马槽
https://catalog.cocc.edu/course-outlines/cul-180/
成绩单标题现代前卫马槽学分4年级模式标准信等级联系总小时80其他小时80先决条件与并发CUL 140。了解并准备冷的食物，如canapés，开胃菜，沙拉，三明治，冷汤，奶酪，肉馅，调味品，饼干和泡菜。了解装饰的作用，食物保存，和当代自助餐呈现。学习成果本课程的内容是可变的。关于学生的学习成果，请查阅课程大纲或联系授课教师。
CUL 220:国际烹饪和全球风味分析
https://catalog.cocc.edu/course-outlines/cul-220/
成绩单标题国际烹饪学分4年级模式标准信等级接触时间总80其他时间80先决条件CUL 140。描述在许多地区菜肴中使用的常见全球食材。通过了解全球烹饪遗产来探索其他文化。在文化、地理、历史的背景下考察食物，以及不同菜系之间的相互影响。了解更多全球化和知识渊博的客户的态度和口味如何在专业厨师的剧目中创造多样性的期望。1.学习成果准备来自世界各国的各种食物。2.找出邻国菜系的异同。3. Explain how the topography and climate influence the cuisine of each country. 4. Identify cooking methods commonly used in the countries of study. 5. Describe the history of the countries of study and how this may have impacted the development of the cooking style and ingredients used. 6. Explain how different cultures’ ingredients and techniques have impacted modern food flavor profiling and techniques practices.
CUL 280:烹饪艺术行业实习
https://catalog.cocc.edu/course-outlines/cul-280/
成绩单标题烹饪行业实习学分1-6年级模式及格/不及格成绩接触总时数30-180其他时数30-180先决条件CUL 140。作为烹饪艺术行业的监督工作经验，旨在扩大职业知识和经验信心，同时增加知识，速度，时间，组织和重复执行行业技能的能力。学生将获得多样化的工作体验，在厨房、餐厅和一般操作岗位的不同位置进行系统轮换。正如课程大纲和实习协议中概述的那样，学生可以100%完成与课程课程相关的能力经验。实习期由最终主管评估结束。1.学习成果综合古典和现代烹饪技术的过程，并熟练地展示。2、对风味分析、配料选择、营养和呈现原则的理解。3.熟练使用烹饪行业专用设备。 4. Apply diligent food and beverage management, leadership, customer service, and interpersonal skills. 4. Identify and apply rigorous food safety and sanitation practices. 5. Demonstrate basic measuring, conversion, food costing, and yield management practices. 6. Demonstrate proficiency in the use of culinary industry-specific communication.
Cascade烹饪学院
https://catalog.cocc.edu/programs/cascade-culinary-institute/
.．.和维也纳音乐(4学分140或CUL140．学习…的基本原理.．.
BAK 215:层压面团和维也纳噪音
https://catalog.cocc.edu/course-outlines/bak-215/
.．.80其他小时80前提条件BAK140或CUL140．了解基本原理.．.
巴克230:镀甜点和介绍
https://catalog.cocc.edu/course-outlines/bak-230/
.．.80其他小时80前提条件BAK140或CUL140．推荐制剂BAK 180。描述.．.
BAK 235S:经典法式糕点
https://catalog.cocc.edu/course-outlines/bak-235s/
.．.80其他时间80先决条件CUL140或贝克140．生产各种各样的.．.
BAK 240:手工面包的工艺
https://catalog.cocc.edu/course-outlines/bak-240/
.．.80前提条件140或BAK 101或CUL140．应用原则.．.
BAK 265:综合零售烘焙业务
https://catalog.cocc.edu/course-outlines/bak-265/
.．.20实验时数90前提条件140或CUL140．学习业务概念.．.
