132 L I N N- B E N T O N C O M M U N I T Y C O L L E G E
CA 8.360 COOKING WITH WINE( ENTREES)( 3 credits) Students explore the use of wine in the preparation of main entrees. Students learn through experimentation and tasting in a hands-on environment. Emphasis placed on identifying the distinguishing characteristics of foods and dishes and matching 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 8.361 FOOD & WINE PAIRING( 4 credits) Students apply their knowledge of food and wine characteristics to the pairing of food and wine in a series of tastings. Generally accepted standards for pairing food and wine are presented. Students learn how to pair wines with new food trends. Particular emphasis is placed on varietal wines. Required: All students must be over 18 years of age( proof of age will be required.) Recommended: VMW 131 Wine Appreciation( Chemeketa), VMW 232 Sensory Evaluation of Wine( Chemeketa) and CA 8.346 Culinary Fundamentals or a strong background in food and wine.
CA 8.364 BANQUET & BUFFET SOMMELIER( 2 credits) Provides students the opportunity to participate in actual banquet and buffet functions. Students choose wines to complement the banquet menu and then present and serve the wine( s) at the actual banquet. Emphasizes how to describe, open and pour wine. Required: All students must be over 18 years of age( proof of age will be required.)
CA 8.368 CREATING THE MENU( 2 credits) Students are expected to create a menu and support documentation for a restaurant or other food operation using the skills and concepts presented in this class. Throughout the term students will work on components of the final project. Prerequisite: CA 8.373 Costing.
CA 8.373 COSTINGS( 1 credit) Teaches theory and practice of determining food cost for restaurant and institutional cooking.
CA 8.380 PLATED DESSERTS( 3 credits) An advanced pastry class focusing on the techniques for plate presentation of chocolate, confections, and frozen desserts. This course will cover chocolate tempering, chocolate decorating, and garnishes to maximize impact. We will discuss sugar work and cover techniques for making garnishes. This course will also cover equipment, ingredients, and trouble shooting for confection work. We will cover freezing, mixing, and consistency for frozen dessert products.
CA 8.381 FRUIT DESSERTS AND LAMINATED DOUGHS( 3 credits) An advanced course focusing on fruit desserts and presentation techniques. We will integrate laminated doughs for structure, appearance, and flavor.
CA 8.382 CHOCOALTE, CONFECTIONS AND FROZEN DESSERTS( 3 credits) An advanced pastry class focusing on the techniques chocolate, confections and frozen desserts. This course will cover chocolate tempering, chocolate decorating, truffles and confections. We will discuss sugar work, cover techniques for making candy. This course will also cover equipment, ingredients and trouble shooting for confection work. We will cover freezing, mixing and consistency for frozen dessert products.
CA 8.383 THE BREADS OF FRANCE( 3 credits) An advanced bread class focusing on the techniques of the French Boulanger. This course will cover breads from cities of France and cover the techniques that make these breads unique. This course will also cover equipment, ingredients, and trouble shooting for the perfect loaf of French bread.
CA 8.384 ADVANCED CAKES AND PASTRIES( 3 credits) An advanced cake and pastry cake course focusing on complex cake construction, Bavarians, mousses, decorating, and presentation techniques.
CA 8.385 ADVANCED BREADS( 3 credits) An advanced bread class focusing on the ten steps of yeast production, and techniques for roll-in doughs, enriched doughs, pre-fermentation, sourdough, bagels, and flatbreads.
CA 8.409 MEATS( 3 credits) Addresses fabricating primal and sub-primal cuts of beef, pork and lamb for profitable use in restaurants. Includes knife techniques, portion cutting, and safe and sanitary meat handling and storage. Proper cooking procedures and techniques also are presented. Handling and tasting of meat products is an integral and required part of this class. Prerequisite: CA 103 Culinary Arts Practicum III.
CA 8.421 WORLD CUISINE( 2 credits) Focuses on styles and flavor components of a variety of regional and national cuisines. The class will cover influences of geography, religion and culture on cuisine. Students will write reports, design menus and complete other assignments that focus on world cuisine.
CE: CIVIL ENGINEERING-VOCATIONAL
CE 6.488 ADVANCED SURVEYING & LAND DEVELOPMENT( 4 credits) Advanced course in surveying and land development. Emphasizes land and construction surveying and the process of developing land. Prerequisite: EG 4.456 Civil Drafting Lab and CEM 263 Plane Surveying. Recommended: Completion of MTH 111 College Algebra.
CEM: CIVIL ENGINEERING
CEM 263 PLANE SURVEYING( 3 credits) Basic course in surveying techniques. Includes distance measuring, leveling, cross sectioning, traversing, topographic surveying, use of surveying instruments, GPS, and office procedures. Required: Completion of MTH 111 College Algebra and familiarity with Right Angle Trigonometry.
CG: COUNSELING / GUIDANCE
CG 100 COLLEGE SUCCESS STRATEGIES( 3 credits) Combines academic study skills with the personal success skills needed to be successful in a community college. Academic study skills are based on knowledge about how we learn and include note taking, reading and studying textbooks, and preparing for and taking tests. Personal success skills include strengthening personal responsibility, self-motivation, self-management, and self-advocacy. Prerequisite: CPT placement into RD 090 College Success & Reading Strategies.
CG 111 APPLIED COLLEGE LEARNING SKILLS FOR ACADEMIC SUCCESS( 1 credit) Students will learn and apply academic strategies skills required for success in college.