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CRC19: Courses

CAM 301 Food Theory and Preparation

Units: 4

Hours: 36 hours LEC; 108 hours LAB

Prerequisite: None.

Corequisite: CAM 300 and 306

Transferable: CSU

A comprehensive study of the basic principles and techniques involved in professional food preparation. The principles covered within this course will serve as the foundation for all other lab courses. Topics will including: work simplification, measurements/conversions, knife skills, soups, sauces, salads, heat transfer methods, equipment recognition, cleaning, use of hand tools/measuring devices, as well as identifying, cleaning, and cutting raw materials. This course will examine the reasons for procedures and phenomena and the prevention and/or correction of cooking failures. The laboratory emphasizes theory application through the preparation of soups, sauces, salads, vegetables, meats, poultry, seafood, breakfast dishes, grains, pastas and potatoes.
This course may require out of class time attendance at events (all required events will be listed in the course syllabus).

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: demonstrate the ability to communicate in the hospitality industry using the correct culinary terminology to a variety of audiences (P-SLO1).