CULN110 Basic Food Preparation
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN110 Basic Food Preparation
- II. Number of Credits
- 4 credits
- III. Number of Instructional Minutes
- IV. Prerequisites
- V. Other Pertinent Information
This course focuses on developing the knowledge and skills required for success in entry or specialized level jobs in the hospitality industry. The principles introduced in this course can also be useful for the hospitality worker/manager who desires to upgrade his/her job skills. At the same time, the nature of this course lends itself to satisfying the needs of students who wish to take the course for self-fulfillment and to acquire culinary knowledge of food preparation techniques.
Lab fees apply.
- VI. Catalog Course Description
- This kitchen lab course covers basic food preparation and management techniques used for commercial and institutional food operations. Students develop hands-on knowledge of traditional and contemporary food preparation procedures, use and care of equipment, knife skills, standardized recipes and food costing principles.
- VII. Required Course Content and Direction
Course Learning Goals
- employ appropriate, effective, safe, and sanitary methods of handling foods and equipment in the kitchen lab;
- demonstrate knife skills including mastery of classical knife cuts, proper knife maintenance, and knife safety in the kitchen;
- use appropriate basic food preparation and management terminology;
- apply proper fundamental concepts and techniques to stock and sauce making and to the preparation and cooking of various protein products, vegetables, fruits, grains, starches, and legumes;
- apply the basic calculations, weights and measurements needed to cost and convert standardized recipes; and
- demonstrate appropriate basic, creatively expressed food presentation techniques.
Planned Sequence of Topics and/or Learning Activities
- Fundamentals of food preparation, service procedures and sanitation and safety practices in the food service industry.
- Basic terminology and production techniques of a variety of foods.
- Standardized recipes, food costing, various kitchen tests to determine food quality and yield, and other basic costs control methods.
- Future trends of the food service industry.
Assessment Methods for Course Learning GoalsStudent 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, appropriate clothing including hat and non-slip shoes required for all others.