CA 101 Survey of Professional Cooking

This course is a general survey of the culinary arts: soups, sauces, salads, entrees and more. Students will learn the fundamentals of preparing these items, and gain an understanding of the professional food world. This course is open to all LCC students.

Credits

2

Course Learning Outcomes

Upon successful completion of this course, the student will be able to:

1. Produce a wide range of food items by employing current technologies and traditional cooking methods

2. Apply fundamental theory, culinary skills and techniques, as well as time management principles to prepare industry standard food products

3. Safely and effectively operate current commercial cooking equipment and utensils

4. Implement and maintain industry-standard personal and food sanitation concepts presented in the course