CULA 110 The Professional Kitchen*

This course is an introduction to the professional kitchen. Students will explore the history of the professional kitchen and its organization. An overview of food safety and sanitation, nutrition, menu and recipes, kitchen staples, and equipment identification and use will be presented. Skills development will include knife skills, basic cooking methods and techniques, and calculation of recipe conversions, total recipe cost and cost per portion. Prerequisite: Current ServSafe Certificate or concurrently enrolled in CULA 150.

Credits

6.00 Credits

CULA 110The 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

II. Course Specification

Credit Hours Narrative

6.00 Credits

III. Catalog Course Description

This course is an introduction to the professional kitchen. Students will explore the history of the professional kitchen and its organization. An overview of food safety and sanitation, nutrition, menu and recipes, kitchen staples, and equipment identification and use will be presented. Skills development will include knife skills, basic cooking methods and techniques, and calculation of recipe conversions, total recipe cost and cost per portion. Prerequisite: Current ServSafe Certificate or concurrently enrolled in CULA 150.

IV. Student Learning Outcomes

V. Topical Outline (Course Content)

VI. Delivery Methodologies