CULA 110 The Professional Kitchen I*
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.
Corequisite
current ServSafe Certificate or
CULA 150.
CULA 110The Professional Kitchen I*
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
6 Credits
Semester Contact Hours Lecture
45
Semester Contact Hours Lab
135
Corequisite Narrative
current ServSafe Certificate or CULA 150.
Grading Method
Letter grade
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.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Appreciate the role of the professional chef in modern food service operations and understand the attributes needed to become a culinary professional.
- Identify the causes of food borne illness and take appropriate actions to create and maintain a safe and sanitary working environment.
- Demonstrate the care and use of knives and become proficient in the production of food products using classic knife cuts.
- Identify a variety of professional kitchen tools and equipment and demonstrate a working knowledge of their assembly, use and disassembly for cleaning and sanitizing.
- Comprehend the need for and use standardized recipes in daily kitchen production, convert recipe yield amounts to fit production needs and calculate recipe costs.
- Understand the basic principles and techniques of various dry-heat, moist-heat and combination-heat cooking methods and perform them as needed in the production kitchen.
- Apply various cooking methods to eggs and prepare other breakfast foods.
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, Chef Biography, 10 Foods you could eat for the rest of your life.
Assemble a Bench book of all recipes used in the classroom and Desert Cafe
Required Exams
Chapter Quizzes for each chapter.
Comprehensive Mid-term and Final Exams
Lab and Desert Café evaluations
Required Text
"On Cooking" 5th ed. Update: by Sarah R. Labensky and Alan M. Hause, textbook and MyCulinaryLab access code.
Required Materials
Other materials needed: knife kit, instant read thermometer, chef’s coat, check pants, black shoes, and white cap.
Specific Course Activity Assignment or Assessment Requirements
A written assignment is required with each chapter
Additional written assignments: Food Memory, Chef Biography, 10 Foods you could eat for the rest of your life.
Assemble a Bench book of all recipes used in the classroom and Desert Cafe
Chapter Quizzes for each chapter.
Comprehensive Mid-term and Final Exams
Lab and Desert Café evaluations
1.
2.