Syllabus Information |
Spring 2026
Nov 04,2025 |
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| Introduction to Cooking Theories 1 - 41549 - CA 160 - 05 |
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Associated Term: Spring 2026
Levels: Credit Lane Main Campus Campus Lecture Schedule Type Traditional Classroom Instructional Method Learning Objectives: Upon successful completion of this course, the student will be able to: 1. Cite and apply local, state, and national health and food safety standards and employ HAACP principles 2. Identify and demonstrate safe and proper use of common kitchen tools and equipment 3. Identify and explain the various menu types, concepts, and uses 4. Apply and perform basic math functions, including applications to recipe format and use, conversion and costing 5. Describe properties, function, and uses of various ingredients 6. Utilize standard weights and measures, scaling and measurement techniques 7. Correctly perform fundamental cooking techniques Required Materials: Technical Requirements: View Catalog Entry
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