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CULN100 Culinary Foundations
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN100 Culinary Foundations
- II. Number of Credits
- 1 credit
- III. Number of Instructional Minutes
- 750
- IV. Prerequisites
- None
- Corequisites
- None
- V. Other Pertinent Information
- None
- VI. Catalog Course Description
- This course is primarily for students interested in pursuing a culinary career. Students are introduced to the current equipment, measurements and terminology used in a commercial kitchen. Other topics include culinary math, standardized recipes and ingredient identification. Education goals and employment opportunities in the foodservice industry are also discussed.
- VII. Required Course Content and Direction
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Course Learning Goals
Students will:
- discuss education goals and employment opportunities in the food service industry;
- identify common ingredients such as herbs, spices, fats, grains, dairy, produce and proteins;
- employ professional methods of ingredient measurement;
- demonstrate proficiency in culinary math, food cost equations and menu costing;
- identify common culinary and baking and pastry equipment, terms and techniques; and
- describe current problems and future trends in food service.
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Planned Sequence of Topics and/or Learning Activities
- alignment of education goals and culinary programs
- utilization of kitchen equipment
- culinary terminology
- volume and weight measurement
- application of culinary math
- identification of ingredients
- current problems and future trends in food service
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Assessment Methods for Course Learning Goals
Student mastery of knowledge and skills will be assessed with quizzes and lab projects. -
Reference, Resource, or Learning Materials to be used by Student:
- See course syllabus for required textbook
- Kitchen uniform required for culinary students
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New 11/21