CULH 1050 - Culinary Techniques

Credit Hours: 4.00

Objectives:

1. Outline acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
2. Demonstrate good personal hygiene and health habits
3. 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:

1. Perform basic math functions to include fractions, weights, and measurements.
2. Demonstrate competency of scaling, measuring, and weighing ingredients with a portion scale.
3. Evaluate the components and functions of a standardized recipe.
4. 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:

1. Demonstrate the use of chef’s knife in preparing classical knife cuts
2. Demonstrate zesting and segmenting fruit.
3. Demonstrate dicing and mincing
4. 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:

1. Demonstrate how to properly set up an organized work station.
2. Demonstrate how to properly prepare recipe in a timely manner.
3. 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:

1. Describe the moist heat cooking methods
2. Describe the dry heat cooking methods
3. 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:

1. Prepare classical stocks
2. Prepare a variety of soups
3. Prepare each of the five mother sauces
4. Prepare a variety of compound sauces from mother sauces.

1. Introduction
2. Professionalism
3. Tools and Equipment
4. Knife Skills
5. Kitchen Staples
6. Principles of Cooking
7. Stocks and Sauces
8. Soups
9. Vegetables
10. Potatoes and Vegetables
11. Pastas
12. Knife Skills Test