C O U R S E D E S C R I P T I O N S 131 form. They will prepare a five-year career plan and will explore different career opportunities using resources such as the Internet, industry periodicals, and employment department career information.
CA 8.301 CULINARY ARTS CAREER PLANNING( 1 credit) Prepares the student for entering the culinary work force. Students create a r? sum? for use in a mock interview. They prepare a five-year career plan and explore different career opportunities using resources such as the Internet, industry periodicals, and employment department career information.
CA 8.309 PURCHASING FOR CHEFS( 2 credits) Through lecture, role-playing, research and written assignments, students learn to write specifications for projects and skills needed for working with purveyors. All reports, menus and projects will be completed using a word processing program. Students will also learn standard storeroom procedures.
CA 8.321 ADVANCED COOKING MANAGEMENT I( 7 credits) From the fundamental skills attained in Practicum I, II & III, students refine and advance their culinary skill to include a la carte, front line cookery, advanced baking and pastry, advanced garde manger and dining room management skills. Students are directly involved in running a working restaurant, giving them a realistic experience while honing work habits and awareness of production demands. Prerequisite:“ B” or higher grade in CA 101 Culinary Arts Practicum I, CA 102 Culinary Arts Practicum II, and CA 103 Culinary Arts Practicum III.( Exceptions may be made on a case by case basis.)
CA 8.322 ADVANCED COOKING MANAGEMENT II( 7 credits) From the fundamental skills attained in Practicum I, II & III, students refine and advance their culinary skill to include a la carte, front line cookery, advanced baking and pastry, advanced garde manger and dining room management skills. Students are directly involved in running a working restaurant, giving them a realistic experience while honing work habits and awareness of production demands. Prerequisite: CA 8.321 Advanced Cooking Management I with a“ C” or better. Required:“ B” or higher grade in CA 101 Culinary Arts Practicum I, CA 102 Culinary Arts Practicum II, and CA 103 Culinary Arts Practicum III and a“ C” or higher in CA 8.321 Advanced Cooking Management I.( Exceptions may be made on a case by case basis.)
CA 8.323 ADV COOKING MANAGEMENT III( 7 credits) From the fundamental skills attained in Practicum I, II & III, students refine and advance their culinary skill to include a la carte, front line cookery, advanced baking and pastry, advanced garde manger and dining room management skills. Students are directly involved in running a working restaurant, giving them a realistic experience while honing work habits and awareness of production demands. Prerequisites: CA 8.322 Advanced Cooking Management II. Required:“ B” or higher grade in CA 101 Culinary Arts Practicum I, CA 102 Culinary Arts Practicum II, and CA 103 Culinary Arts Practicum III and a“ C” or higher in CA 8.322 Advanced Cooking Management II.( Exceptions may be made on a case by case basis.)
CA 8.341 SOUPS AND SAUCES( 3 credits) Students study and practice the art of classical and modern, soup and sauce making from varied national and ethnic cuisines. Hands-on class activities stress both large scale and a la carte production techniques.
CA 8.344 BEER & FOOD PAIRING( 3 credits) Explore the use of beer in the preparation and pairing of food. Includes experimentation and tasting in a hands-on environment. Also learn to identify the characteristics of food and match them with complementary beer. Required: All students must be over 18 years of age( proof of age will be required).
CA 8.346 CULINARY FUNDAMENTALS( 3 credits) Students learn the fundamentals of classical culinary techniques, sanitation and safety through lectures, demonstrations and hands-on projects. Proper use of tools, equipment, flavoring ingredients and garnish will be covered.
CA 8.348 WINE ANALYSIS AND THEORY( 3 credits) Students learn the skills of tasting and analyzing wine. Traditional terminology, tasting techniques and methods are used. Components of wine, production techniques, wine regions, and grape varieties are covered with emphasis on local wines and wine industry. Required: All students must be over 18 years of age( proof of age will be required). Recommended: Wine Appreciation( Chemeketa)
CA 8.349 COOKING WITH WINE( SAUCES)( 3 credits) Explore the use of wine in the preparation of sauces. Learn technology skills by preparing a spreadsheet containing an inventory of tasting notes and preparing a paper using a word processing program. Includes experimentation and tasting in a hands-on environment. Also learn to identify the character of sauces and match them with complementary wines. Required: All students must be over 18 years of age( proof of age will be required). Recommended: CA 8.346 Culinary Fundamentals
CA 8.350 BANQUETS & BUFFETS LAB A( 1 credit) Provides students the opportunity to participate in actual banquet and buffet functions, from small caterings to very large banquets. Set up, production load, banquet and catering plans, service techniques, organizational skills, costs and breakdown systems are presented.
CA 8.351 BANQUETS & BUFFETS LAB B( 2 credits) Provides students the opportunity to participate in actual banquet and buffet functions, from small caterings to very large banquets. Set up, production load, banquet and catering plans, service techniques, organizational skills, costs and breakdown systems are presented.
CA 8.352 BANQUETS & BUFFETS LAB C( 1 credit) Provides students the opportunity to participate in actual banquet and buffet functions, from small caterings to very large banquets. Set up, production load, banquet and catering plans, service techniques, organizational skills, costs and breakdown systems are presented. Prerequisite: CA 8.350 Banquets and Buffet Lab A and CA 8.351 Banquets and Buffet Lab B.
CA 8.353 BANQUETS & BUFFETS LAB D( 2 credits) Provides students the opportunity to participate in actual banquet and buffet functions, from small caterings to very large banquets. Set up, production load, banquet and catering plans, service techniques, organizational skills, costs and breakdown systems are presented. Students will exercise leadership skills as they actively participate, communicate and help others learn as a member of a team. Students will provide service and satisfy the expectations of diverse groups of customers. Prerequisite: CA 8.350 Banquets and Buffet Lab A and CA 8.351 Banquets and Buffet Lab B.
CA 8.354 BANQUETS & BUFFETS LAB E( 1 credit) Covers the planning and execution of a banquet, buffet or catering as a member of a team. Students evaluate food for taste arrangement, adherence to theme, cost, etc. Students learn set-up, service and clean up procedures for a large food function. Required: Instructor approval.
CA 8.355 BANQUET & BUFFET PLANNING( 1 credit) To be taken in conjunction with CA 8.353 Banquet and Buffet Lab D. Students participate in the planning and execution of spring term banquets, food show and other special events. Prerequisites: CA 8.350 Banquets and Buffet Lab A; CA 8.351 Banquets and Buffet Lab B.
Courses marked with the following symbols may be used to fulfill general education requirements for the Associate of General Studies degree: ‣ Humanities / Art • Math / Science • Social Sciences.