Nov 04, 2024  
2023-2024 WWCC College Catalog 
    
2023-2024 WWCC College Catalog [ARCHIVED CATALOG]

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:
  1. Ratios in Cooking
  2. Weights and measurements in the kitchen
  3. Knife Skills
  4. Basic butchery
  5. Stock production
  6. Production of Classic and Mother Sauces
  7. Clear and Thick Soups
  8. Egg cookery and Breakfast Batters
  9. Cooking of various rice varieties
  10. Cooking of potatoes and vegetables
  11. Cooking of grains and legumes