May 25, 2022  
2021-2022 Lane Community College Catalog 
    
2021-2022 Lane Community College Catalog [ARCHIVED CATALOG]

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CA 294 - Advanced Cooking Theories 3

8 Credit(s)

Contemporary and advanced food preparation, emphasizing American regional cuisine. Students practice and serve traditional dishes from many American regional cultures to the public in the student-run dining room, rotating through restaurant and kitchen positions, developing, planning and serving an American regional-themed dinner menu.

Prerequisite: CA 162  
Learning Outcomes
Upon successful completion of this course, the student should be able to:

1. Have a greater understanding of the history, culture and key points in the development of American regional cuisine

2. Explain the influences of each region, with emphasis on local and native ingredients

3. Identify proper ways to prepare meat, including methods of cooking, cutting, trussing, carving and judging doneness, using regional American techniques

4. Correctly prepare fish and shellfish, using different cooking methods

5. Recognize proper ways to prepare vegetables, including methods of cooking, judging freshness, nutrient preservation, proper ways to cut vegetables, and using vegetables as a main dish

6. Identify the basics in preparing different salads, including preparing a variety of different kinds of salads

7. Demonstrate skill in preparing traditional American desserts

8. Recognize the importance of food presentation by making vegetable decorations and creative garnishes for all prepared dishes

9. Practice high standards of sanitation and demonstrate safety rules given in class

10. Practice different kinds of service by serving prepared food to other students and to the public

11. Develop a taste for fine food by eating and discussing the food prepared in class

12. Describe the differences in ethnic cooking techniques and their relationship with today's American cuisine



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