3 courses with the subject OCAP, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
OCAP 100Culinary Fundamentals 2 –2.5
The first in a series of three courses on protein-based cuisine, this poultry-based course will cover key techniques like sautéing, roasting, braising and grilling. Students will fabricate the essential cuts and prepare stocks and sauces that completely utilize each ingredient. The class will prepare dishes to practice each technique and build confidence and competence.
Pork is one of the most versatile meats, providing diners with everything from sausage and chops, to ribs and medallions. All of these cuts offer the opportunity for students to advance their culinary skills while exploring new flavors and plating styles. Lamb is also featured in this comprehensive course.
In this final course on protein-based cuisine, students prepare grilled steak, braises and stews along with brown sauces and pan sauces aiming to deepen understanding of fundamental techniques. The class applies these methods to seafood, as students prepare dishes that highlight the special skills that these foods require.
