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

CULINARY ARTS134LTCC CATALOG 2010-2011CUL 164A VEGETARIAN CUISINELecture .5, Lab 1.5, Units 1This course is an introduction to vegetarian cuisine. Students willlearn basic cooking and food preparation techniques, elements ofnutrition as they relate to vegetarian cuisine, basic food science, howto make a variety of vegetarian dishes, and the philosophy and historyof vegetarian cuisine.CUL 164B PLANNING AND PREPARING A VEGANBANQUETLecture .5, Lab .75, Units .75This course introduces students to planning and serving a veganbanquet. Students will learn how to plan, cost, purchase food for,prepare, and serve a vegan banquet that is intended to feed a largenumber of guests.CUL 164C VEGAN FOOD AND COOKINGLecture 1, Lab 1, Units 1.25This course will explore the contemporary and important topicof vegan cuisine. This animal-free diet has health and politicalimplications that are not often encountered in the world of culinaryarts. The course will include a study of the foods and philosophy ofthis diet and lifestyle choice.CUL 164D HEALTHY COOKING FOR A HEALTHYDIETLecture .75, Lab .75, Units 1This course will explore the components of a healthy diet including thedifferent food groups and representative foods, organics, preparationand cooking methods, and the ramifications for long term health.Students will prepare many different types of foods with an emphasison health and flavor.CUL 165 A PASSION FOR CHOCOLATELecture .25, Lab .75, Units .5This course is an overall exploration of the essential culinaryingredient, chocolate. The history of chocolate is filled with mysteryand passion. This course will be an intensive study of the properties,tastes, and uses of chocolate. Students will be introduced to the subjectwhile gaining a comprehensive understanding of chocolate and its usesas a culinary ingredient.CUL 166 SUMMER FOODS: SALADS, COLDSOUPS, GRILLING, AND FRUIT DESSERTSLecture .25, Lab .75, Units .5This course explores the category of foods that are appropriate toproduce and serve during summer. The course will focus on fourcategories: chilled soups, grilled foods, salads and dressings, andfruit desserts. Emphasis will be placed on proper food preparationtechniques and the quality characteristics of summer produce andother foods. Every class session will include the production of foodsfrom each of the four categories to create a complete meal.CUL 167 INTRODUCTION TO ICE SCULPTURELecture .25, Lab .5, Units .5This course is an introduction to the principles and methods ofbeginning ice sculpture. Students will learn proper technique and themethodology for planning and executing an ice sculpture. Studentswill have the opportunity to get a feel for the ice with hands-oninstruction.ADVISORIES: Must be able to lift 25 lbs.CUL 168A CAKE DECORATING ILecture .25, Lab .75, Units .5In this course, students will learn the fundamentals of finishing anddecorating cakes. This includes coverage of the variety of media usedto do basic cake and pastry decorations including: cake coatings,frostings, glazes, borders, flowers, gels, and icings for writing creativelyon special occasion cakes, and the thematic approach to cakes.CUL 168B CAKE DECORATING IILecture .25, Lab 1 Units .5In this course, students will learn to use a variety of mediums todesign and prepare cake and pastry decorations, including specialsculpted cakes, airbrush glazes, flowers, borders, and special occasioncakes. This course builds on skills developed in the class entitled, CakeDecorating I.ADVISORIES: CUL 168A or equivalent.CUL 169A THE FINE ART OF SUSHI MAKING ILecture .5, Lab .5, Units .75Students will experience the Japanese art of Sushi. This course willcover the history and terminology of Sushi as well as ingredients,recipes, and customs. Emphasis will be placed on the proper handlingand preservation of seafood. The creativity and appearance of the finalproduct will be important.ADVISORY: Women in late term pregnancy and people with seafood allergies areadvised not to take this course.CUL 169B THE FINE ART OF SUSHI MAKING IILecture .5, Lab .75, Units .75Students will experience a more comprehensive and expanded approachto the Japanese art of Sushi. This course builds on what was learned inCUL 169A: The Fine Art of Sushi Making I, and will detail the historyand terminology of sushi as well as ingredients, recipes, and custom.The creativity and appearance of the final product will be importantas we progress in the development of skills and knowledge relating tothe fine art of sushi making.ADVISORY: This class is the second in a series. It is helpful to have CUL 169A first.Women in late term pregnancy and people with seafood allergies are advised not totake this course.CUL 169C EXPLORING THE WORLD OF PIZZALecture .25, Lab .75, Units .5In this course, students will experiment with different crusts and thedoughs used for crust, sauces, toppings, and styles of pizza and pizzarelatedproducts. Students will learn the history, source of origin, placein American society, and utilization of pizza. Students will produce,test, and evaluate the pizzas as a part of the course.CUL 171 THE ART AND SCIENCE OF SAUCESAND SAUCEMAKINGLecture .25, Lab .75, Units .5This course will cover the basics of the different types of sauces andhow they are made. The course will include classic French-stylesauces, dessert sauces, cold sauces and dressings, and sauces for veganand vegetarian cooking. Students will learn this through lecture andpractice in the kitchen laboratory.