|Culinary Food Preparation I|
|CUL FOOD PREPI|
|CLASS CODE:||CA 180||CREDITS: 2||FEE: $40.00|
|DIVISION:||EDUCATION & HUMAN DEVELOPMENT|
|DEPARTMENT:||HOME & FAMILY EDUCATION|
|GENERAL EDUCATION:||This course does not fulfill a General Education requirement.|
|CATALOG DESCRIPTION:||The study and practice of culinary food preparation. Emphasis placed on knife skills; equipment and tool identification and usage; professionalism; cooking methods; and mother sauces.|
|DESCRIPTION:||This course is designed to teach students some of the basic kitchen skills necessary for proper and efficient food production. Skills taught include: kitchen professionalism; knife skills; equipment identification, care, and usage; kitchen staple identification and usage; basic food service math skills; Fruit, vegetable, & grain identification and preparation; basic stocks and mother sauces; as well as basic cooking methods. In addition to these skills the student will also demonstrate proper sanitation and safety, and learn basic culinary terminology.
|TOPICS:||Professionalism/Sanitation; Tools & Equipment; Kitchen Staples; Knife Skills; Food Service Mathematics; Poultry; Principles of Cooking; Fruits, Vegetables, Potatoes, Grains, and Pasta; Pan Fry/Roast, Sauté/Braise, Poach/Grill.
|OBJECTIVES:||1. Learn how to look and behave as a professional culinarian.
2. Implement proper sanitation and safety practices.
3. Develop proper and efficient knife skills, including the memorization of names and sizes of classic cuts.
4. Identify various herbs, spices, oils, vinegars, mushrooms, fruits, vegetables, and grains by sight, smell, touch, and taste.
5. Develop basic math skills such as recipe conversion, recipe costing, and determining unit and portion costs.
6. Be able to make stock.
7. Know and produce the five mother sauces.
8. Memorize the steps to and perform each of the following basic cooking methods: poach, grill, pan fry, roast, saute, and braise.
9. Understand the meaning of basic culinary terminology, including: mise en place, matignon, sachet, bouquet garni, brun, blanc, noir, fumet, etc.
10. Be able to identify, care for, and use the basic tools and equipment of the professional culinarian.
A. Sanitation Test: This test is given at the beginning of the second class period. It is based upon the textbook. The student must receive a 90% or better on the exam in order to work in the lab.
B. Knife Skills Examination: The student will have two hours to complete all of the classical knife cuts.
C. Kitchen Staples Examination: Besides a written portion, the student will also be asked to identify various herbs, spices, mushrooms, oils, vinegars, fruits, vegetables, and grains by sight, smell, taste, or touch.
D. Stocks, Sauces, and Cooking Methods Examination: A written examination in which the student must memorize the various recipes for stocks, sauces and cooking methods. In addition to the written examination there may be a practical examination in which the student would perform a cooking method and make a mother sauce.
2. Competencies: Each student is responsible to keep and turn in this competency sheet by the last day of class. The student is also responsible to have the instructor sign off their competencies They are gimmee points if you just REMEMBER.
3. Attendance/Participation: In order to receive the full benefits of the class, all students will be required to be in class. In addition, the students are expected to participate fully without disrupting class.
|PREREQUISITES:||Culinary Arts Major|
|EFFECTIVE DATE:||August 2001|