Catalog Course Search Details

 Department:    CUL

 Course #:    174

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2024

 Course Description  

Basic cooking applications. Identification of tools and equipment, kitchen staples, stocks, soups, sauces and salads. Introduction to culinary history and identification of meat, fish, poultry, grains fruits and vegetables.

 Prerequisite  

Prerequisite: None.

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. List the positions in a brigade system and culinarians responsible for it.
2. Identify tools and equipment in a professional kitchen.
3. List the techniques used for the preparation of stocks, sauces and soups.
4. List the techniques used for the preparation of salads and dressings.
5. List wet, dry and combination cooking methods.
6. Identify primal and sub primal cuts for meats, fish and poultry.
7. List vegetarian diet types, religious and allergy restrictions and adaptations.
8. Name and describe food service establishment categories.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

Course Contents

1. Tools and equipment.
2. Basic cooking principles.
3. Stocks and sauces.
4. Soups.
5. The food industry.