CULA 120 Introduction to Food Preparation*

This course is a continuation of CULA 110. The classification and production of stocks, soups, sauces and the principles of meat cookery will be introduced. Skills development will include; identifying and fabricating cuts of beef, pork, and poultry and applying appropriate cooking methods; identifying and preparing a variety of vegetables, fruits, grains, potatoes and pastas; egg cookery and other breakfast preparations. The semester will culminate with a written and practical exam from the National Occupations Testing Institute (NOCTI). Students who successfully complete the exam will receive the Cook 1 certification from NOCTI.

Credits

6 Credits

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

135

Prerequisite

CULA 110

CULA 120Introduction to Food Preparation*

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

Prerequisite Narrative

CULA 110

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

This course is a continuation of CULA 110. The classification and production of stocks, soups, sauces and the principles of meat cookery will be introduced. Skills development will include; identifying and fabricating cuts of beef, pork, and poultry and applying appropriate cooking methods; identifying and preparing a variety of vegetables, fruits, grains, potatoes and pastas; egg cookery and other breakfast preparations. The semester will culminate with a written and practical exam from the National Occupations Testing Institute (NOCTI). Students who successfully complete the exam will receive the Cook 1 certification from NOCTI.

IV. Student Learning Outcomes

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

  • Students will be able to produce stocks and soups of different varieties and have a working knowledge of the mother sauces. Students will also be able to identify, fabricate and prepare various cuts of beef, pork and poultry. Skill in vegetable and egg cookery will be demonstrated along with the uses of grains, legumes and pasta.

V. Topical Outline (Course Content)

Chapter 10: stocks And Sauces Chapter 11: Soups Chapter 12: Principles of Meat Cookery Chapter 17:Poultry Chapter 13: Beef Chapter 16: Pork Chapter 7: Dairy Products Chapter 20: Eggs and Breakfast Chapter 22: Potatoes Grains and Pasta Chapter 21: Vegetables Chapter 25: Fruits

VI. Delivery Methodologies

Required Assignments

A written assignment is required with each chapter Additional assignments: Building a Cooking Reference Library Assemble a Bench book of all recipes used in the classroom and Desert Café

Required Exams

Chapter Quizzes for each chapter. Comprehensive Mid-term and Final Exams Lab and Desert Café evaluations NOCTI Written and Practical Exams

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.

Required Activities

Specific Course Activity Assignment or Assessment Requirements

A written assignment is required with each chapter Additional assignments: Building a Cooking Reference Library Assemble a Bench book of all recipes used in the classroom and Desert Café Chapter Quizzes for each chapter. Comprehensive Mid-term and Final Exams Lab and Desert Café evaluations NOCTI Written and Practical Exams 1. 2.