HOSP 110 Intro to the Professional Kitchen

Students will gain basic knowledge of the kitchen related to safety, sanitation, identification and use of tools and equipment. The uses of recipes, basic principles of cooking and baking, and common products used in the kitchen are covered. This is not a cooking course. Students learn about professionalism in the industry.

Credits

3 Credits

HOSP 110Intro to the Professional Kitchen

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Business/Culinary Arts

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

3 Credits

Semester Contact Hours Lecture

45

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

Students will gain basic knowledge of the kitchen related to safety, sanitation, identification and use of tools and equipment. The uses of recipes, basic principles of cooking and baking, and common products used in the kitchen are covered. This is not a cooking course. Students learn about professionalism in the industry.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

Demonstrate a basic understanding of industry professionalism, kitchen safety, and sanitation. The student will be able to identify tools and equipment by name, describe both basic knife skills/cuts, and general cooking principles and be able to read and modify a standardized recipe.

V. Topical Outline (Course Content)

Chapter 1: Professionalism Chapter 2: Food Safety and Sanitation Chapter 3: Menus And Recipes Chapter 4:Tools and Equipment Chapter 5: Knife Skills Chapter 6: Flavors and Flavorings Chapter 8: Mise en Place Chapter 9: Principles of Cooking

VI. Delivery Methodologies

Required Assignments

A written assignment is required with each chapter Additional written assignments: Food Memory, Deserted Island (what ten foods would you want with you on a deserted island to eat for the rest of your life?)

Required Exams

Chapter Quizzes for each chapter. Comprehensive Mid-term and Final Exams

Required Text

"On Cooking" by Sarah R. Labensky, "Professional Cooking" By Wayne Glissen or "The Professional Chef" by the Culinary Institute of America are available in the library, and would be good sources of information to help you complete the homework assignments but there is plenty of information on the internet.

Specific Course Activity Assignment or Assessment Requirements

A written assignment is required with each chapter Additional written assignments: Food Memory, Deserted Island (what ten foods would you want with you on a deserted island to eat for the rest of your life?) Chapter Quizzes for each chapter. Comprehensive Mid-term and Final Exams