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  Academics  —  Courses + Programs  —  Master Course Outlines

CULN100 Culinary Foundations

Department of Business and Innovation: 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
  1. Course Learning Goals

    Students will:

    1. discuss education goals and employment opportunities in the food service industry;
    2. identify common ingredients such as herbs, spices, fats, grains, dairy, produce and proteins;
    3. employ professional methods of ingredient measurement;
    4. demonstrate proficiency in culinary math, food cost equations and menu costing;
    5. identify common culinary and baking and pastry equipment, terms and techniques; and
    6. describe current problems and future trends in food service.
  2. Planned Sequence of Topics and/or Learning Activities

    1. alignment of education goals and culinary programs
    2. utilization of kitchen equipment
    3. culinary terminology
    4. volume and weight measurement
    5. application of culinary math
    6. identification of ingredients
    7. current problems and future trends in food service
  3. Assessment Methods for Course Learning Goals

    Student mastery of knowledge and skills will be assessed with quizzes and lab projects.
  4. 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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