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CUL 230烹饪营养与健康烹饪应用技术(4学分)

准备美味的食物并研究它对身体的影响。了解目前的饮食指南，以及体内营养物质的功能。在本课程的实验部分，运用现代健康的烹饪技术，使学生能够满足有健康意识的食客的营养需求和要求。了解健康菜单和食谱设计，并重新设计经典食谱，生产健康和美味的替代品。

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CUL 230:健康烹饪的烹饪营养与应用技术

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联系时数共80其他时数80先决条件CUL 140或BAK 140。准备美味的食物并研究它对身体的影响。了解目前的饮食指南，以及体内营养物质的功能。在本课程的实验部分，运用现代健康的烹饪技术，使学生能够满足有健康意识的食客的营养需求和要求。了解健康菜单和食谱设计，并重新设计经典食谱，生产健康和美味的替代品。学习成果1。描述食物、营养、人体和选择的烹饪技术之间的关系。2.考虑膳食指南和口味平衡，使用成分替代。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.

BAK 230:餐后甜点和摆盘

https://catalog.cocc.edu/course-outlines/bak-230/

成绩单标题镀甜点展示学分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BAK 140或CUL 140。推荐准备BAK 180。学习镀盘、宴会、自助餐和餐桌甜点的原理和技巧。探索历史，decor，采购，成本，风味，介绍，并设计甜和美味的甜点。回顾高产量生产，部分控制和废物管理。创造一个最后的甜点，包括所有的主题，包括个人设计，风味和装饰。学习成果1。演示和讨论不同的烘焙食品和甜点的展示风格。2.评估烘焙食品和甜点的摆放质量。 3. Identify the basic elements of plated desserts. 4. Effectively plan and time for dessert service including food cost; labor cost; and time management. 5. Utilize garnishes on plates to add to visual appeal and to maintain balance on plate. 6. Maintain consistent quality in large-volume desserts. 7. Develop and troubleshoot baking and pastry recipes. Content outline Menu Planning Buffet and Banquet Service Banquet Desserts Banquet Setup High Volume Dessert Plating Restaurant Dessert Service Restaurant Line/Station Setup Time Management / Efficiency / Attitude Controlling Waste Balancing Flavors Dessert Service Table Side Service Required materials Requires textbook and baking and pastry tool kit available at the COCC Bookstore.