Catalog Course Search Details

 Department:    CUL

 Course #:    174

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2018

 Course Description  

Theory of basic food preparation techniques including cooking applications, use of tools and equipment, kitchen staples, stocks, sauces, soups and salads. Introduction to culinary history, professionalism, safety, sanitation and food presentation.

 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. Identify basic culinary tools, equipment and cooking principles and their uses.
2. Identify the basic techniques for the preparation of and the theory behind the use of stocks, sauces and soups.
3. Demonstrate the ability to reseach information on assigned culinary topics and present in both written and oral formats.
4. Demonstrate an understanding of culinary history.
5. Identify the types of food service menus and how they are developed.
6. Demonstrate an understanding of the structure and use of recipes.

General Education Learning Values & Outcomes

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

1. Information Literacy

Definition: Recognizing when information is needed and have the ability to locate, evaluate, and use effectively the needed information.

Outcomes: Students will be able to . . .
1.1 Determine the extent of information needed.
1.2 Access the needed information effectively, efficiently, ethically, and legally.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.1 Identify and express concepts, terms, and facts related to a specific discipline.
2.2 Analyze issues and develop questions within a discipline.
2.3 Identify, interpret, and evaluate pertinent data and previous experience to reach conclusions.

3. Communication

Definition: Understanding and producing effective written, spoken, visual, and non-verbal communication.

Outcomes: Students will be able to . . .
3.1 Recognize, read, and comprehend academic and/or professional writing.
3.3 Demonstrate effective listening skills.

5. Global & Local Awareness & Responsibility

Definition: Understanding the complexity and interdependence of, and stewardship responsibilities to, local and global communities and environments.

Outcomes: Students will be able to . . .
5.1 Understand the impact of their own and other’s actions on local/global communities and environments and how those communities/environments affect them in turn.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.1 Identify ethical and healthy choices and apply these personally, socially, academically, and professionally.
6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community.

10. Technology

Definition: Understanding the role of technology in society and using technology appropriately and effectively.

Outcomes: Students will be able to . . .
10.1 Demonstrate an understanding of the development and impact of technology in human experience (history, global, and local).
10.3 Use technology appropriate to the context and task to effectively retrieve and manage information, solve problems, and facilitate communication.

Course Contents

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