View the 2010-2011 Catalog (4 MB) - Lake Tahoe Community College

CULINARY ARTS132LTCC CATALOG 2010-2011CUL 104 PRINCIPLES AND PRACTICES OFBAKING AND PASTRY ARTSLecture 2, Lab 6, Units 4This course will introduce students to the principles and practices ofbaking and pastry arts. Understanding baking requires a more scientificapproach than cooking; therefore, there will be greater emphasis onfood chemistry and science and scientific experimentation. Studentswill learn the broad range of basic baked goods including breads,rolls, pies, cakes, and cookies as well as be introduced to the conceptof pastry arts by making puddings, fillings, dessert sauces, icings,mousses, bavarians, and other pastry preparations. In the lab, studentswill apply the theory that they learn in the lecture to produce bakedand pastry goods.Transfers to CSUCUL 106 PRINCIPLES AND PRACTICES OFINTERMEDIATE FOOD PREPARATIONLecture 2, Lab 7.5, Units 4.5This course will advance the principles and practices of foodpreparation introduced in CUL 102. More advanced processes ofcooking and food preparation will be covered such as: butchery, stockand soup production, entree items, meat, poultry and seafood cookery,appetizers and hors d'oeuvres, and cold food preparations. Studentswill be encouraged to integrate these principles in the development ofcomplete meals. Greater attention will be paid to the presentation offood, as well as to the nutritional and flavor considerations.Transfers to CSUADVISORY: CUL 102 or equivalent.CUL 110 INTRODUCTION TO THE BUSINESS OFCULINARY ARTSLecture 4, Lab 0, Units 4The purpose of this course is to provide students with a sense of thelargesse of the food service operations within which they may beemployed. The goal is for students to understand how the business ofthe kitchen integrates with the business as a whole. This course willintroduce students to the basic concepts of business operation such asaccounting, developing a business plan, nutrition, sanitation, humanrelations, food costing, menu development, and purchasing whichwould be expanded upon should the students go forward with theireducation.Transfers to CSUCUL 114 PRINCIPLES AND PRACTICES OFINTERMEDIATE BAKING AND PASTRY ARTSLecture 2, Lab 6, Units 4This course will provide the student with an intermediate knowledge ofthe principles and practices of baking and pastry arts. The informationprovided in this course will build upon a basic knowledge of bakingand pastry. Students will learn about the range of more advancedand intricate baked goods including artisan and international breadsand bread products, and more elaborate pastries and pastry products.There will be a continuation of learning about the basic baking andpastry items such as pies, cakes, and cookies as well as puddings,fillings, dessert sauces, icings, mousses, bavarians, and other pastrybases. In the lab, students will apply the theory that they learn in thelecture to produce more advanced baked and pastry goods. They willalso gain skill in the evaluation of these products. This course has anorientation towards the production of baked and pastry goods in afood service operation.Transfers to CSUCUL 125 WINES OF THE WORLDLecture 4, Lab 0, Units 4This course covers enology, the science of winemaking, and viticulture,which is the study of grape growing. The course will focus on thewines of France, Italy, Germany, Spain, Portugal, Greece, Australia,and New Zealand, from grape growing to wine appreciation. Pregnantwomen or persons with allergies to sulfites are advised not to take thiscourse. Wine will be tasted. Students must be 21 years of age to enrollin this course.Transfers to CSUPREREQUISITE: Student must be 21 years or older.CUL 127 WINES OF THE AMERICASLecture 4, Lab 0, Units 4This course will include the history of wine production in theAmericas from early times to present day. Areas of concentration willinclude the East Coast, the Midwest, southeast and southwest, thePacific Northwest, California, Canada, Mexico, and South America.Other topics of lecture and discussion will include the relationshipof wine and food, storing and serving wine, purchasing wine andordering wine in restaurants. Pregnant women or persons withallergies to sulfites are advised not to take this course. Wine will betasted. Students must be 21 years of age to enroll in this course.Transfers to CSUPREREQUISITE: Student must be 21 years or older.CUL 128 THE WINES OF CALIFORNIALecture 4, Lab 0, Units 4This course will be an in depth study of the wines of California.Students will explore the California wine industry with specialemphasis on the different regions and specific quality wineries withinthose regions. As well, students will study the grape growing processand the differences in the areas for the growing of grapes in California.Students will sample many different varietals from all of the majorwine regions of California. There will be extensive comparative tastingof the various wines. Pregnant women or persons with allergies tosulfites are advised not to take this course. Students must be 21 yearsof age to enroll in this course.Transfers to CSUPREREQUISITE: Student must be 21 years or older.CUL 131 SPECIAL TOPICSUnits 1-4This course is designed to meet the needs of students for studies inareas of special interest. Topics and credit will vary from quarter toquarter and will be included under this cover title published in theschedule for the quarter in which the course will be offered.Transfers to CSUCUL 132 OCCUPATIONAL WORK EXPERIENCELecture 0, Lab 0, Units 1-6Occupational Work Experience is for students who are employed injobs related to their educational or occupational goals. This programextends knowledge gained in the classroom to the workplace, helpsstudents identify new and challenging objectives at work, andencourages professional growth and advancement.Transfers to CSUCOREQUISITE: Students must be available to work or volunteer 4 to 40 hoursper week for an approved business and must have an application on file each quarterenrolled.REPEATABILITY: May be repeated up to a total of twenty-four (24) units, six unitsmaximum per quarter.