View the 2010-2011 Catalog (4 MB) - Lake Tahoe Community College
View the 2010-2011 Catalog (4 MB) - Lake Tahoe Community College
View the 2010-2011 Catalog (4 MB) - Lake Tahoe Community College
- No tags were found...
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
LTCC CATALOG <strong>2010</strong>-<strong>2011</strong> 87CERTIFICATESCULINARY ARTS CERTIFICATES OFACHIEVEMENTThese certificates of achievement are designed for those employedor seeking employment in <strong>the</strong> Culinary Arts as well as for <strong>the</strong>food enthusiast. They are intended to advance <strong>the</strong> skills and knowledgeacquired through <strong>the</strong> completion of <strong>the</strong> Short-Term DepartmentalCertificate. Each one is designed to provide <strong>the</strong> student with subjectknowledge and skill-set that is focused within an important area of<strong>the</strong> Culinary Arts. The certificates are industry-related in that <strong>the</strong>ycan ei<strong>the</strong>r lead to employment within <strong>the</strong> Culinary Arts industry orenhance opportunities and knowledge for those who are currentlyemployed within <strong>the</strong> industry. They can also be part of a program ofadvanced study wherein a combination of <strong>the</strong> Foundations of Cookingand Foundations of Baking and Pastry can lead to a degree in CulinaryArts. For those who are not a part of <strong>the</strong> Culinary Arts industry, <strong>the</strong>secertificates serve as areas of personal interest or study. In order tocomplete any of <strong>the</strong>se certificates of achievement, it is necessary to alsocomplete <strong>the</strong> short-term departmental certificate.1. FOUNDATIONS OF COOKINGStudent Learning Outcomes for this certificate are:• Utilize a knife to fabricate a variety of food products for <strong>the</strong>purpose of preparing <strong>the</strong> foods for cooking and consumption.• Prepare soups, salads, meats, grains, vegetables, and potatoes.• Practice <strong>the</strong> principles of sanitation and food safety to prevent <strong>the</strong>spread of food-borne illness.• Identify and apply <strong>the</strong> various stages of bread-baking.•••A. REQUIRED COURSES:21 units distributed as follows:1. All courses from <strong>the</strong> following (19.75 units)CUL 101 Introduction to <strong>the</strong> Culinary Arts ProfessionCUL 102 Principles and Practices of Basic Food PreparationCUL 103 Food Sanitation and SafetyCUL 104 Principles and Practices of Baking and Pastry ArtsCUL 106 Principles and Practices of Intermediate FoodPreparationCUL 164A Vegetarian CuisineCUL 172D French Regional Cuisine2. FOUNDATIONS OF BAKING AND PASTRYStudent Learning Outcomes for this certificate are:• Utilize a knife to fabricate a variety of food products for <strong>the</strong> purpose ofpreparing <strong>the</strong> foods for cooking and consumption.• Prepare soups, salads, meats, grains, vegetables, and potatoes.• Practice <strong>the</strong> principles of sanitation and food safety to prevent <strong>the</strong>spread of food-borne illness.• Identify and apply <strong>the</strong> various stages of bread-baking.• Produce and evaluate bakery and pastry products.•••A. REQUIRED COURSES:20.5 units distributed as follows:1. All courses from <strong>the</strong> following (18.5 units)CUL 101 Introduction to <strong>the</strong> Culinary Arts ProfessionCUL 102 Principles and Practices of Basic Food PreparationCUL 103 Food Sanitation and SafetyCUL 104 Principles and Practices of Baking and Pastry ArtsCUL 114 Principles and Practices of Intermediate Baking andPastry ArtsCUL 165 A Passion for ChocolateCUL 168A Cake Decorating I2. Electives (2 units):Specified Electives: A total of no less than 2 units selected from <strong>the</strong>following:CUL 163A Home Comfort DessertsCUL 163B High Altitude and Experimental BakingCUL 163C Restaurant-Style DessertsCUL 163D The Art of Baking BreadCUL 163E Making a Gingerbread HouseCUL 163F Cookie MasteryCUL 163GCUL 166Breakfast Breads and PastriesSummer Foods: Salads, Cold Soups, Grilling, andFruit Desserts2. Electives (1.25 units):Specified Electives: A total of no less than 1.25 units selected from<strong>the</strong> following:CUL 162A Simply AppetizersCUL 162B Cooking of <strong>the</strong> Fall: Soups, Stews, and ChiliesCUL 162C Soups for All SeasonsCUL 169A The Fine Art of Sushi Making ICUL 169B The Fine Art of Sushi Making IICUL 169C Exploring <strong>the</strong> World of PizzaCUL 171 The Art and Science of Sauces and SaucemakingCUL 172A Middle Eastern CuisineCUL 172B The Cuisine of IndiaCUL 172C Mexican Regional CuisineCUL 226 Food and Wine