Syllabus Information |
Spring 2014
Apr 30,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| CA 294 - Advanced Cooking Theories 3 |
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Associated Term:
Spring 2014
Learning Objectives: Upon successful completion of this course, the student should be able to: 1. Have a greater understanding of the history, culture and key points in the development of American regional cuisine. 2. Explain the influences of each region, with emphasis on local and native ingredients. 3. Identify proper ways to prepare meat, including methods of cooking, cutting, trussing, carving and judging doneness, using regional American techniques. 4. Correctly prepare fish and shellfish, using different cooking methods. 5. Recognize proper ways to prepare vegetables, including methods of cooking, judging freshness, nutrient preservation, proper ways to cut vegetables, and using vegetables as a main dish. 6. Identify the basics in preparing different salads, including preparing a variety of different kinds of salads. 7. Demonstrate skill in preparing traditional American desserts. 8. Recognize the importance of food presentation by making vegetable decorations and creative garnishes for all prepared dishes. 9. Practice high standards of sanitation and demonstrate safety rules given in class. 10. Practice different kinds of service by serving prepared food to other students and to the public. 11. Develop a taste for fine food by eating and discussing the food prepared in class. 12. Describe the differences in ethnic cooking techniques and their relationship with today’s American cuisine. Required Materials: Technical Requirements: |
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