Syllabus Information |
Spring 2021
Nov 23,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| CA 160 - Introduction to Cooking Theories 1 |
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Associated Term:
Spring 2021
Learning Objectives: Upon successful completion of this course, the student should be able to: 1. Demonstrate knowledge and understanding of state and federal food sanitation and safety concept and regulations as they apply to a food production setting and HACCP 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. Demonstrate understanding and perform basic cooking techniques. Required Materials: Technical Requirements: |
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