CULN 100 - Culinary Arts One Basic Fundamentals

Credit Hours: 3
Lecture Hours: 3
Laboratory (or Other) Hours: 0

Prerequisite(s): None
Corequisite(s): CULN 115
Restriction(s): None

Students will learn all aspects of modern and classical cookery with an emphasis on tried and true technique and standards of preparation. Students will learn safety and sanitation procedures, kitchen etiquette, the brigade and accepted methods of cookery based on the teachings of Escoffier. Students will learn about stocks, sauces, meats, dairy, poultry, terms, kitchen vocabulary, classical vegetable cuts and food handling techniques. Students will gain an understanding of the principles of cooking and the effect of heat, storage and freezing of food products.

Student Learning Outcomes of the Course:

Describe the classical vegetable cuts in terms of dimensions and usage.
Identify and describe primal and retail cuts of various meats and their treatment.
Identify common ingredients used in the culinary profession and their subsequent uses.
Identify the quality standards and production of properly made stocks and sauces.
Describe and identify the practices of proper safety and sanitation principles.
Describe and identify cooking methods and use culinary terminology.
Recognize and apply available and emerging technologies.
Adhere to classroom policies and demonstrate professional behavior.