CULH 1050 - Culinary Techniques Credit Hours: 4.00 Prerequisites: None
Corequisites: CULH 1155
CULH 1050 introduces students to the kitchen or “back of the house” operations. Students gain competence in culinary terms, equipment and utensil use, mise en place, sauces, stocks, soups, thickening agents, vegetables, potato/starch products, and pasta products. Students cook under the guidance of a chef-instructor.
Location: Center Campus
Contact Hours: 6 Billable Contact Hours: 6 OUTCOMES AND OBJECTIVES Outcome 1: Upon completion of this course, students will be able to apply basic Sanitation and Safety practices in a lab setting.
Objectives:
- Outline acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
- Demonstrate good personal hygiene and health habits
- Outline requirements for proper receiving and storage of both raw and prepared foods.
Outcome 2: Upon completion of this course, students will be able to apply basic business and math skills
Objectives:
- Perform basic math functions to include fractions, weights, and measurements.
- Demonstrate competency of scaling, measuring, and weighing ingredients with a portion scale.
- Evaluate the components and functions of a standardized recipe.
- Convert recipes using a yield formula to increase and decrease quantities.
Outcome 3: Upon completion of this course, students will be able to demonstrate proficiency in using knives and small wares to achieve professional quality result when producing classical knife cuts used in various food preparation and cooking.
Objectieves:
- Demonstrate the use of chef’s knife in preparing classical knife cuts
- Demonstrate zesting and segmenting fruit.
- Demonstrate dicing and mincing
- Demonstrate the use of a mandolin
Outcome 4: Upon completion of this course, students will be able to define mise en place and demonstrate a combination of organizational skills, preparedness, and timing when it comes to food preparation, cooking, and serving.
Objectives:
- Demonstrate how to properly set up an organized work station.
- Demonstrate how to properly prepare recipe in a timely manner.
- Demonstrate how to properly plate food in a lab setting.
Outcome 5: Upon completion of this course, students will be to describe the process for all the cooking techniques used in moist, dry, and combination cooking methods.
Objectives:
- Describe the moist heat cooking methods
- Describe the dry heat cooking methods
- Describe the combination cooking methods
Outcome 6: Upon completion of this course, students will define, describe, and demonstrate the process for making classical stocks, soups, and mother and compound sauces.
Objectives:
- Prepare classical stocks
- Prepare a variety of soups
- Prepare each of the five mother sauces
- Prepare a variety of compound sauces from mother sauces.
COMMON DEGREE OUTCOMES (Bulleted outcomes apply to the course)
- 1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.
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- 2. The graduate can demonstrate how to think competently.
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- The graduate can demonstrate how to employ mathematical knowledge.
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- 4. The graduate can demonstrate how to communicate competently.
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- 5. The graduate is sensitive to issues relating to a diverse, global society.
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COURSE CONTENT OUTLINE
- Introduction
- Professionalism
- Tools and Equipment
- Knife Skills
- Kitchen Staples
- Principles of Cooking
- Stocks and Sauces
- Soups
- Vegetables
- Potatoes and Vegetables
- Pastas
- Knife Skills Test
Primary Faculty O’Farrell, Scott Secondary Faculty Associate Dean Evans-Mach, Patrick Dean Balsamo, Michael
Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088
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