CULH 1050 - Culinary Techniques
Credit Hours: 4.00
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.
Billable Contact Hours: 6
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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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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 (CDO)
• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.
CDO marked YES apply to this course:
Critical Thinking: YES
Global Literacy: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES
COURSE CONTENT OUTLINE
- Tools and Equipment
- Knife Skills
- Kitchen Staples
- Principles of Cooking
- Stocks and Sauces
- Potatoes and Vegetables
- Knife Skills Test
Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088
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