CULN 115 - Culinary Arts One Laboratory

Credit Hours: 1
Lecture Hours: 0
Laboratory (or Other) Hours: 4

Prerequisite(s): None
Corequisite(s): CULN 100
Restriction(s): None

This course involves coupling the knowledge gained in CULN 100 with practical skills training. Students learn basic preparation and cooking skills as well as sanitation/safety measures. Emphasis will be placed on developing relevant technical culinary skills as well as professionalism and proper kitchen procedures.

Student Learning Outcomes of the Course:

Demonstrate proficiency in preparation of classical vegetables cuts.
Demonstrate proficiency in chicken fabrication.
Apply proper cooking techniques utilizing safety and sanitation principles.
Demonstrate proficiency in basic preparation, cooking and proper utilization of common ingredients.
Develop appropriate time on task skills relative to industry standards.
Adhere to classroom policies and demonstrate professional behavior.
Recognize and apply available and emerging technologies.