Catalog Course Search Details

 Department:    CUL

 Course #:    238

 Credits:    3

 Variable:     No

 IUs:    3.25

 CIP:    120503

 EPC:    850

 REV:    2018

 Course Description  

Theory and practice of advanced cooking principles using some exotic and unusual international products in classical and modern preparations. Focuses on cuisine of the Americas, Asia, the Mediterranean, and fusion cuisine, spa cuisine, avant-garde, charcuterie and cheese making.

 Prerequisite  

Prerequisite: Department chair permission.

Contact Hours (based on 11 week quarter)

Lecture: 11

Lab: 33

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Demonstrate the ability to correctly apply advanced cooking techniques and principles as related to appetizers, first courses, soups, salads and sandwiches.
2. Demonstrate the ability to prepare food products using advanced presentation and garnishing techniques as related to appetizers, first courses, soups, salads and sandwiches.
3. Demonstrate the ability to correctly prepare International food products in both a Classical and a modern fashion as related to appetizers, first courses, soups, salads and sandwiches.
4. Understand products and techniques used in advanced cooking as related to curing, smoking and forcemeats including sausages, pates, ballontines and galantines.
5. Present a Salon Piece prepared and composed in either a classical or modern tradition that features at least four advanced cooking techniques, garnishes and/or sauces as related to appetizers, first courses, soups, salads and sandwiches.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.1 Identify and express concepts, terms, and facts related to a specific discipline.
2.9 Apply and/or create problem-solving strategies to successfully adapt to unpredictable and/or changing environments.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.1 Demonstrate an understanding of the creative process.
7.2 Demonstrate knowledge of aesthetic principles.

Course Contents

1. Cold soups.
2. Composed salads.
3. Appetizers, hors d'oeuvres and first course items.
4. Advanced techniques in Sandwiches.
5. Classical Garde Manger