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CUL 200餐饮业厨房综合操作(5学分)

建议准备:烹饪艺术专业:101年贝克烘焙及糕点专业:CUL 101．

学习在餐厅准备现代和应季菜肴，把以前学到的技能在学院的餐厅付诸实践。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。

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评分方式标准信评分总接触时数110授课时数20实验时数90先决条件CUL 140或BAK 140。烹饪艺术专业课程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。课程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 203:餐车操作

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

成绩单标题餐车运营学分4评分模式标准信评分总接触时数80其他时数80前提条件CUL 170或BAK 170。推荐制剂CUL 200。课程描述包括拥有和经营一辆餐车或餐车。使用所需的工具来制定一个食品车的概念，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。需要在当地出差。课程学习成果示范基本的餐车操作。2.描述食物车营办人的职责。 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学分5评分模式标准信评分总接触时数110授课时数20实验时数90先决条件CUL 170或BAK 170和CUL 200或BAK 265。课程描述经营一家高级餐厅，点菜餐厅，并演示后台技能(食品安全与卫生，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，最后的盘上)。包括客人互动和餐厅服务。课程学习成果在一个活跃的餐厅，展示厨房和餐厅服务的专业性、组织性、安全性和卫生。2.为一顿精美的晚餐做好适当的准备和服务。3.演示和批评各种烹饪方法。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 235S:从农场到餐桌和可持续烹饪实践

https://catalog.cocc.edu/course-outlines/cul-235s/

成绩单标题从农场到餐桌烹饪学分4评分模式标准信评分总接触时数80其他时数80先决条件CUL 200。本课程概述了植物和动物的可持续收获技术以及保存技术的应用。学生将了解采购时令食品的重要性，因为它关系到价格、味道和质量。学生将进行植物性食品的收获技术，并参与动物性食品的屠宰过程。学生将处理收获的物品，并进行多种保存技术，包括罐装、熏制、腌制、冷冻、冷冻干燥、脱水等。学生们将为当地农民和牧场主举办最终收获活动，以庆祝与Cascade烹饪学院和当地可持续农业合作伙伴的合作关系。课程学习成果确定并展示适当的农业实践和术语。2.认识和示范农业技术和实践。 3. Identify and define the fundamentals of sustainability. 4. Identify different local crops through appearance, smell, and taste. 5. Explain the value of locally grown food in a food service establishment.