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.

Contact Hours: 6

Center Campus

OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, students will know techniques to maintain a safe and sanitary kitchen.

Objectives:

Exhibit cleaned, pressed uniforms.
Exhibit personal hygiene.

Outcome 2: Upon completion of this course, students will cook appropriately within the lab selected foods.

Objectives:

Sauté a variety of foods.
Boil pastas.
Simmer stocks and soups.

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.

2. The graduate can demonstrate how to think competently.

The graduate can demonstrate how to employ mathematical knowledge.

4. The graduate can demonstrate how to communicate competently.

5. The graduate is sensitive to issues relating to a diverse, global society.

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
Corba, David
Dean
Corba, David

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088