Syllabus Information |
Fall 2014
Apr 29,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| CA 292 - Advanced Cooking Theories 1 |
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Associated Term:
Fall 2014
Learning Objectives: Upon successful completion of this course, the student should be able to: 1. Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures. 2. Prepare basic garnitures. 3. Identify and discuss ingredients used in the cold kitchen. 4. Develop fundamental skills in the preparation of cold items to include soups, salads, sauces, dressings, marinades, relishes, sandwiches, canapés, and hors d’oeuvres. 5. Identify and discuss cheese and dairy products. 6. Develop fundamental skills in the preparation of forcemeats, such as pates, galantines, terrines, and sausages. 7. Prepare savory mousses and gelatins 8. Develop fundamental skills in the preparation of aspics for glazing. 9. Demonstrate buffet presentation techniques to include platters, trays, bowls, and other containers. 10. Demonstrate decorative pieces to include fruit and vegetable carvings, salt dough, tallow and ice carvings. 11. Describe the various cuisines and contributions of leading culinarians. Required Materials: Technical Requirements: |
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