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CUL 170烹饪基础III(4学分)

先决条件:CUL 140．

识别，屠宰，制造和烹饪各种肉类，家禽和海鲜产品，强调适当的技术。实践小的酱汁生产和准备蔬菜，谷物，豆类和意大利面作为伴奏。运用现代的构图和表现手法，运用于餐饮业。

CUL 170:烹饪基础

https://catalog.cocc.edu/course-outlines/cul-170/

成绩单标题烹饪基础III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CUL 140。识别，屠宰，制造和烹饪各种肉类，家禽和海鲜产品，强调适当的技术。实践小的酱汁生产和准备蔬菜，谷物，豆类和意大利面作为伴奏。运用现代的构图和表现手法，运用于餐饮业。学习成果1。演示各种刀具切割速度和准确性。2.准确地进行配方缩放和转换。3.了解动物肌肉组织的组成，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 203:餐车运营

https://catalog.cocc.edu/course-outlines/cul-203/

成绩单标题食品卡车运营学分4等级模式标准字母等级联系时间总共80其他时间80先决条件CUL 170或BAK 170。推荐制备CUL 200。描述包括拥有和经营餐车或餐车。使用工具需要制定一个食品卡车的概念，把它变成一个标准化的计划。专注于菜单规划，卡车/推车的设计和位置，政府法规，许可证和许可证。需要当地的旅行。学习成果1。演示基本的餐车操作。2.描述食品卡车操作员的职责和责任。 3. Demonstrate preparedness for serving the public within the confines of a food truck/cart. 4. Apply safety and sanitation practices for food trucks/carts. 5. Learn and apply mobile food operation marketing principles, website management, social media channels, and location advertising. Content outline • Food service equipment • Food truck licensing • Food truck permits • Food truck design • Menu development • Truck maintenance • Truck ownership • Marketing • Advertising • Service locations Required materials Requires uniform and culinary arts tool kit available at the COCC Bookstore.

CUL 270:烹饪艺术顶点

https://catalog.cocc.edu/course-outlines/cul-270/

成绩单标题烹饪艺术顶点学分5等级模式标准字母等级联系时数总计110讲课时数20实验室时数90先决条件CUL 170或BAK 170和CUL 200或BAK 265。操作一个精致的餐厅，点菜餐厅，并演示回炉技能(食品安全和卫生，刀法，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，最后的盘子摆盘)。包括客人互动和餐厅服务。学习成果1。在一个活跃的餐厅，展示专业，组织，安全和卫生的厨房和餐厅服务。2.为一顿精致的晚餐做好适当的准备和服务。3.演示和评价各种烹饪方法。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 265S:高级技能开发和烹饪竞赛掌握

https://catalog.cocc.edu/course-outlines/cul-265s/

成绩单标题Adv技能开发比赛学分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BAK 170或CUL 170。通过实践时间管理，组织，团队合作，责任，学习古典和现代烹饪技术，探索烹饪比赛的世界。练习冷热食物比赛，重点是参加国内和国际比赛。学习成果1。以速度和精度展示经典的刀法。2.展示经典的糕点技巧。3.展示经典的屠宰技术。4. Demonstrate professionalism standards relating to appearance, conduct, safety, sanitation, and organization. 5. Create a menu incorporating classical cooking and modernist techniques. Content outline Knife skills Butchery/fabrication Pastry Cooking Teamwork Menu development Menu design Timing Professionalism Food flavors Food textures Food appearance Recipe development Organization Required materials Requires uniform and culinary arts tool kit; available at the bookstore.

240:屠宰

https://catalog.cocc.edu/course-outlines/cul-240/

成绩单标题屠宰学分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CUL 170。了解牛肉、小牛肉、猪肉、羊肉、野味、家禽和特色肉类的肌肉和骨骼结构;编造次原始和餐饮服务削减;并采用打结和捆绑的方法。介绍肉类检验流程，质量和产量分级，成本和产量测试，采购规范，以及农场到餐桌的基本信息。讨论所有肉类的首选烹饪方法，正确的刀具选择和屠宰设备。始终强调卫生和安全标准。学习成果1。演示正确的整个动物和原始切割的屠宰/制造技术。2. Explain proper methods of storing various proteins. 3. Identify primal and sub-primal cuts. 4. Explain the grading process for proteins. 5. Demonstrate proper equipment usage, safety, and sanitation in handling proteins. 6. Explain the value of a professional butchery in the culinary field. 7. Demonstrate the process of tying meat and trussing poultry.

CUL 245S:现代主义烹饪与烹饪的演变

https://catalog.cocc.edu/course-outlines/cul-245s/

成绩单名称现代主义烹饪学分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CUL 170。了解并应用球化技术、热浸泡技术、速冻液氮技术、厨房增稠和成胶的水胶体技术到各种食品中。回顾食物搭配方法，以启发新的食物组合为目标，这些食物组合在理论上是合理的，基于它们的味道。学习成果1。解释分子烹饪的起源和创始实践者。2.解释并论证当今主流美食的相似之处。3.演示球化和热反演技术。4. Describe the presentation value and taste perception of using tapioca maltodextrin. 5. Demonstrate the use of hydrocolloids on non-traditional foods. 6. Review the text Modernist Cuisine and discuss applications that have appeal. 7. Demonstrate how modern applications can benefit different food service establishments and their menus.

CUL 255S:现代宴会烹饪活动策划与执行

https://catalog.cocc.edu/course-outlines/cul-255s/

成绩单标题活动策划执行学分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CUL 170。本课程探讨宴会和餐饮活动执行的各种方式。将讨论与设备、食品准备、服务和展示有关的术语。学生将每天准备一个菜单，遵循原则和技术与准备和服务食物的大集团，以及集中在现代批量烹饪的原则。重点将放在保持质量和基本的烹饪方法。学生还将学习如何组织、计划和操作宴会厨房。烹饪应用处于高级水平，为公共餐馆的后期工作做准备。学习成果1。为各种宴会，餐饮和主题活动创建菜单。2. Illustrate various table and food service areas for banquets, catered and themed events. 3. Identify the equipment needed to produce banquets, catered and themed events. 4. Review food preparation techniques and the challenges associated with preparations for large groups. 5. Evaluate staffing needs for small, medium and large groups. 6. Plan and compare banquet kitchen operations from an organizational perspective. 7. Prepare foods using principles of modern batch cookery. 8. Create menus for a variety banquets, catered and themed events. 9. Illustrate various table and food service areas for banquets, catered and themed events.

CUL 276A:世界菜系:非洲

https://catalog.cocc.edu/course-outlines/cul-276a/

成绩单标题地区菜系:非洲学分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CUL 170。本课程运用了非洲某一地区烹饪所用的食材和技术。它将讲座、演示、应用和展示相结合，通过对食物的理解来探索一种文化。学生在文化、地理、历史的背景下研究食物，以及一个地区的烹饪在世界范围内的影响。学习成果1。准备来自特定地区或国家的各种食物。2.识别一个国家内邻近省份/地区菜系的异同。3.解释地形和气候如何影响一个国家的烹饪。 4. Identify cooking methods commonly used in a specific country. 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. Display knowledge of how a cultures’ ingredients and techniques have impacted modern food flavor profiling and techniques practices.

CUL 276C:世界各地菜系:加勒比

https://catalog.cocc.edu/course-outlines/cul-276c/

成绩单标题地区菜系:加勒比学分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CUL 170。本课程使用的食材和技术在一个特定的地区烹饪加勒比。它将讲座、演示、应用和展示相结合，通过对食物的理解来探索一种文化。学生在文化、地理、历史的背景下研究食物，以及一个地区的烹饪在世界范围内的影响。学习成果1。准备来自特定地区或国家的各种食物。2.识别一个国家内邻近省份/地区菜系的异同。3.解释地形和气候如何影响一个国家的烹饪。 4. Identify cooking methods commonly used in a specific country. 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. Display knowledge of how a cultures’ ingredients and techniques have impacted modern food flavor profiling and techniques practices.

CUL 276F:世界各地菜系:法国

https://catalog.cocc.edu/course-outlines/cul-276f/

成绩单标题地方菜系:法国学分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CUL 170。本课程利用了在特定地区的烹饪中使用的食材和技术——法国。它将讲座、演示、应用和展示相结合，通过对食物的理解来探索一种文化。学生在文化、地理、历史的背景下研究食物，以及一个地区的烹饪在世界范围内的影响。学习成果1。准备来自特定地区或国家的各种食物。2.识别一个国家内邻近省份/地区菜系的异同。3.解释地形和气候如何影响一个国家的烹饪。 4. Identify cooking methods commonly used in a specific country. 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. Display knowledge of how a cultures’ ingredients and techniques have impacted modern food flavor profiling and techniques practices.

CUL 276G:世界各地菜系:德国

https://catalog.cocc.edu/course-outlines/cul-276g/

成绩单标题地区菜系:德国学分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CUL 170。本课程使用了特定地区烹饪的食材和技术——德国。它将讲座、演示、应用和展示相结合，通过对食物的理解来探索一种文化。学生在文化、地理、历史的背景下研究食物，以及一个地区的烹饪在世界范围内的影响。学习成果1。准备来自特定地区或国家的各种食物。2.识别一个国家内邻近省份/地区菜系的异同。3.解释地形和气候如何影响一个国家的烹饪。 4. Identify cooking methods commonly used in a specific country. 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. Display knowledge of how a cultures’ ingredients and techniques have impacted modern food flavor profiling and techniques practices.

世界各地菜系:意大利

https://catalog.cocc.edu/course-outlines/cul-276i/

成绩单标题地区菜系:意大利学分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CUL 170。本课程运用了一种特定地区烹饪的食材和技术——意大利。它将讲座、演示、应用和展示相结合，通过对食物的理解来探索一种文化。学生在文化、地理、历史的背景下研究食物，以及一个地区的烹饪在世界范围内的影响。学习成果1。准备来自特定地区或国家的各种食物。2.识别一个国家内邻近省份/地区菜系的异同。3.解释地形和气候如何影响一个国家的烹饪。 4. Identify cooking methods commonly used in a specific country. 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. Display knowledge of how a cultures’ ingredients and techniques have impacted modern food flavor profiling and techniques practices.

世界各地菜系:亚洲

https://catalog.cocc.edu/course-outlines/cul-276j/

成绩单标题地区菜系:亚洲学分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CUL 170。本课程采用亚洲地区特有的食材和烹饪技术。它将讲座、演示、应用和展示相结合，通过对食物的理解来探索一种文化。学生在文化、地理、历史的背景下研究食物，以及一个地区的烹饪在世界范围内的影响。学习成果1。准备来自特定地区或国家的各种食物。2.识别一个国家内邻近省份/地区菜系的异同。3.解释地形和气候如何影响一个国家的烹饪。 4. Identify cooking methods commonly used in a specific country. 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. Display knowledge of how a cultures’ ingredients and techniques have impacted modern food flavor profiling and techniques practices.

CUL 276S:世界各地菜系:西班牙

https://catalog.cocc.edu/course-outlines/cul-276s/

成绩单标题地区菜系:西班牙学分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CUL 170。本课程运用了特定地区西班牙烹饪所用的食材和技术。它将讲座、演示、应用和展示相结合，通过对食物的理解来探索一种文化。学生在文化、地理、历史的背景下研究食物，以及一个地区的烹饪在世界范围内的影响。学习成果1。准备来自特定地区或国家的各种食物。2.识别一个国家内邻近省份/地区菜系的异同。3.解释地形和气候如何影响一个国家的烹饪。 4. Identify cooking methods commonly used in a specific country. 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. Display knowledge of how a cultures’ ingredients and techniques have impacted modern food flavor profiling and techniques practices.