2020-2021 Catalog 
    Jun 24, 2024  
2020-2021 Catalog [PREVIOUS CATALOG YEAR]

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:
  1. Culinary profession
  2. Defining job responsibilities
  3. Food service vocabulary/terminology
  4. Menu development
  5. Principles of cooking
  6. Tools and equipment
  7. Knives and knife skills
  8. Food tasting
  9. Customer relations
  10. Food safety and sanitation

Learning Outcomes:
  1. Trace the history of professional food preparation. (1)
  2. Identify the hierarchy of workers in both classic and modern kitchens and describe job responsibilities. (2)
  3. Define cooking and food service terminology, to include both English and non-English vocabulary. (3)
  4. Identify and design the elements of a menu. (4)
  5. Explain cooking techniques. (5)
  6. Identify cooking tools and equipment. (6)
  7. Recognize classic knife cuts and techniques. (7)
  8. Conduct sensory evaluation of various foods. (8)
  9. Discuss the role of customer relations and service, service formality vs. informality, and customer vs. employee views of customer service. (9)
  10. Identify the importance of food safety and sanitation, food borne illness, personal hygiene, time/temperature management to prevent food borne illness. (10)