Culinary Arts Techniques

Culinary Arts Techniques (CUL-101)
Location:
Various: distance learning format

Length:
Varies (self-study; self-paced)

Dates:
January 2015 - Present.

Subject Area:
Culinary Arts and Event Planning

Number of Credits:
3

Learner Outcomes:

Upon successful completion of the course, students will be able to: describe various aspects of the culinary profession; describe proper food safety and sanitation procedures; identify a variety of professional kitchen tools and the procedures necessary to use them safely; distinguish the various types of knives and discuss the best practices for their maintenance; select the proper flavorings to enhance a dish; describe how heat alters food through various heating mediums; select and describe various types of stocks and sauces; differentiate between and describe categories of soups; distinguish between the different cuts of beef, veal and lamb; distinguish between the types of poultry and describe their inspection and grading processes; identify a variety of vegetables and their proper storage procedures; describe the various types of potatoes, pastas and grains; select the best greens and vegetables, garnishes and dressing for cold salads; and differentiate varieties of fruits and identify the best practices for their storage.

Instructions:

This is a self-study course that is assessed by a final examination. It is an overview of the field of culinary arts and is designed to provide a snapshot of the fundamentals of the culinary profession as well as background on the theories that apply to the use of ingredients and preparation of foods.  It focuses on the knowledge and skills a chef needs to operate and manage a food service operation and to prepare a variety of foods. The course also explores management areas such as food safety, sanitation, menu creation, recipe conversion, inventory and cost control.

Credit Recommendation:

In the associate/certificate degree category, 3 semester hours in Culinary Arts (1/15).