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Apr 18, 2024
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2020-2021 Catalog [PREVIOUS CATALOG YEAR]
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CUL 101 - Culinary Principles
Description: Introduction to the culinary industry. Includes food service terminology, customer service skills, menu development, safety, sanitation, knife cuts, commercial equipment, cooking techniques, product identification, and ratios/weights/measures. Utilizes the ServSafe materials prepared by the National Restaurant Association Education Foundation to prepare students for a national examination.
Credits: 4
Lecture: 4
Course Content:
- Culinary profession
- Defining job responsibilities
- Food service vocabulary/terminology
- Menu development
- Principles of cooking
- Tools and equipment
- Knives and knife skills
- Food tasting
- Customer relations
- Food safety and sanitation
Learning Outcomes:
- Trace the history of professional food preparation. (1)
- Identify the hierarchy of workers in both classic and modern kitchens and describe job responsibilities. (2)
- Define cooking and food service terminology, to include both English and non-English vocabulary. (3)
- Identify and design the elements of a menu. (4)
- Explain cooking techniques. (5)
- Identify cooking tools and equipment. (6)
- Recognize classic knife cuts and techniques. (7)
- Conduct sensory evaluation of various foods. (8)
- Discuss the role of customer relations and service, service formality vs. informality, and customer vs. employee views of customer service. (9)
- Identify the importance of food safety and sanitation, food borne illness, personal hygiene, time/temperature management to prevent food borne illness. (10)
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