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

LTCC CATALOG 2010-2011 87CERTIFICATESCULINARY ARTS CERTIFICATES OFACHIEVEMENTThese certificates of achievement are designed for those employedor seeking employment in the Culinary Arts as well as for thefood enthusiast. They are intended to advance the skills and knowledgeacquired through the completion of the Short-Term DepartmentalCertificate. Each one is designed to provide the student with subjectknowledge and skill-set that is focused within an important area ofthe Culinary Arts. The certificates are industry-related in that theycan either lead to employment within the Culinary Arts industry orenhance opportunities and knowledge for those who are currentlyemployed within the industry. They can also be part of a program ofadvanced study wherein a combination of the Foundations of Cookingand Foundations of Baking and Pastry can lead to a degree in CulinaryArts. For those who are not a part of the Culinary Arts industry, thesecertificates serve as areas of personal interest or study. In order tocomplete any of these certificates of achievement, it is necessary to alsocomplete the 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 thepurpose of preparing the foods for cooking and consumption.• Prepare soups, salads, meats, grains, vegetables, and potatoes.• Practice the principles of sanitation and food safety to prevent thespread of food-borne illness.• Identify and apply the various stages of bread-baking.•••A. REQUIRED COURSES:21 units distributed as follows:1. All courses from the following (19.75 units)CUL 101 Introduction to the 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 the purpose ofpreparing the foods for cooking and consumption.• Prepare soups, salads, meats, grains, vegetables, and potatoes.• Practice the principles of sanitation and food safety to prevent thespread of food-borne illness.• Identify and apply the 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 the following (18.5 units)CUL 101 Introduction to the 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 thefollowing: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 fromthe following:CUL 162A Simply AppetizersCUL 162B Cooking of the 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 the 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