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Basic Cuisine
International Relations & Communication Program
Bogotá, Colombia
Dates: 7/9/20 - 11/22/20
Basic Cuisine
OVERVIEW
CEA CAPA Partner Institution: Universidad de La Sabana
Location: , Colombia
Primary Subject Area: Culinary Arts
Instruction in: English
Transcript Source: TBD
Course Details: Level 100
Recommended Semester Credits: 3
Contact Hours: 128
Prerequisites: Course only available for gastronomy or culinary arts students, with previous knowledge of food handling.
DESCRIPTION
1. Chef professional profile
2. Professional kitchen organization
3. Visit to 'Paloquemao' market place
4. Vegetables cuts
5. Stocks 1
6. Work organization. Gastronomy production organization. Work progress. Preparation of technical data sheet.
7. Soups, cream soups and veloutés and stocks
8. Types and cooking modes: heat transfer
9. Eggs
10. Mother sauces
11. Vegetables
12. Stocks 2
13. Theory on beef
14. Beef
15. Legumes and grains
16. Veal and white meat
17. Tubers
18. Poultry
19. Fish
20. Rice
21. Seashells
22. Pork
23. Rabbit meat
At La Sabana, contact hours are calculated through a combination of lecture hours and outside activities (which can include workshops, fieldwork activities, guest lectures, and independent work), therefore contact hours may vary on syllabi. La Sabana awards credits based on the conversion - One Colombia Credit is the equivalent of 16 contact hours - therefore, the recommended U.S. credits are based on the contact hours assigned per course.
**Universities may opt to award additional credits for courses taken at La Sabana based on the total contact minutes in a course as students are enrolled in courses that meet for 60 minutes per contact hour versus the U.S. that only meet for 50 minutes per contact hour.**
2. Professional kitchen organization
3. Visit to 'Paloquemao' market place
4. Vegetables cuts
5. Stocks 1
6. Work organization. Gastronomy production organization. Work progress. Preparation of technical data sheet.
7. Soups, cream soups and veloutés and stocks
8. Types and cooking modes: heat transfer
9. Eggs
10. Mother sauces
11. Vegetables
12. Stocks 2
13. Theory on beef
14. Beef
15. Legumes and grains
16. Veal and white meat
17. Tubers
18. Poultry
19. Fish
20. Rice
21. Seashells
22. Pork
23. Rabbit meat
At La Sabana, contact hours are calculated through a combination of lecture hours and outside activities (which can include workshops, fieldwork activities, guest lectures, and independent work), therefore contact hours may vary on syllabi. La Sabana awards credits based on the conversion - One Colombia Credit is the equivalent of 16 contact hours - therefore, the recommended U.S. credits are based on the contact hours assigned per course.
**Universities may opt to award additional credits for courses taken at La Sabana based on the total contact minutes in a course as students are enrolled in courses that meet for 60 minutes per contact hour versus the U.S. that only meet for 50 minutes per contact hour.**