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Sep 07, 2024
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2023-2024 WWCC College Catalog [ARCHIVED CATALOG]
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CA 112 - Basic Culinary Principles Credits: 6 LAB hours per week: 12 In this course, students learn and practice the techniques and derivatives of classical and contemporary soup, stock, and sauce production. Course Outcomes:
- Identify the ingredients commonly used in cooking and the professional kitchen.
- Use classical knife cuts to industry standards.
- Apply mis en place in food production.
- Prepare meats and seafood.
- Produce basic sauces.
- Create emulsified and puree sauces.
- Develop a variety of cream and clear soups.
- Use proper breakfast cookery techniques.
- Operate, clean and maintain the equipment used in the commercial kitchen.
Course Topics:
- Ratios in Cooking
- Weights and measurements in the kitchen
- Knife Skills
- Basic butchery
- Stock production
- Production of Classic and Mother Sauces
- Clear and Thick Soups
- Egg cookery and Breakfast Batters
- Cooking of various rice varieties
- Cooking of potatoes and vegetables
- Cooking of grains and legumes
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