Catalog Course Search Details

 Department:    CUL

 Course #:    185

 Credits:    10

 Variable:     No

 IUs:    15

 CIP:    120503

 EPC:    850

 REV:    2019

 Course Description  

Introduction to food production operations. Overview of the roles, responsibilities and professionalism required in various food service areas. Learn techniques including the preparation of breakfast, lunch and plated restaurant items. Emphasis on the production of industry quality cooking, work with advanced saucing techniques, station sanitation and organization. Introduction to customer relations including basic customer service principles and practices.

 Prerequisite  

Prerequisite: CUL 170, 171, 172, 173.

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 220

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 each restaurant station and the responsibilities of each restaurant station.
2. Identify the skills necessary to be a successful cook in each of the food production areas.
3. Identify the general mise en place for each restaurant station.
4. Identify and demonstrate the use of restaurant communication systems and restaurant accountability systems.
5. Identify the flavor principles of the American regional cuisines.
6. Demonstrate knife skills, hand tool and equipment operation in each restaurant station.
7. Demonstrate how to read and follow a standard recipe.
8. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.
9. Operate a deep fry station and be able to prepare and cook a variety of foods using deep fry techniques.
10. Organize and setup a restaurant line including basic station setup, mise en place and operation of equipment.
11. Operate a grill, saut�/oven station and prepare and cook a variety of items utilizing grilling and saut�/oven techniques.
12. Assist in basic line operation including the grill and deep fry stations, along with plate setup and presentation.
13. Operate a breakfast station and prepare a variety of breakfast foods demonstrating proper preparation and production of breakfast items.
14. Identify and select the appropriate tools and equipment for food production in each station.
15. Demonstrate the application of dry heat methods of cooking including roasting and baking, broiling and grilling, griddling, saut�ing, frying, and deep frying, as it applies to proteins, starches and vegetables for quantity production.
16. Demonstrate the application of moist heat methods of cooking including steaming, poaching, and simmering.
17. Demonstrate the application of combined methods of cooking including braising and stewing.
18. Demonstrate the basics of customer relations including customer service principles and practices.
19. PROGRAM OUTCOME: Explain and apply safety and sanitation.

General Education Learning Values & Outcomes

Revised August 2018 and affects outlines for 2019 and later.

Engage

Definition: Interact with humans and the environment informed by an understanding of equity.

Course Contents

1. Mise en Place for various food service stations and positions.
2. The proper use of food service communication systems.
3. Demonstration of professionalism as a components of a successful restaurant operation.
4. Production of basic breakfast items; development of organizational skills in a restaurant line kitchen.
5. The operation of a grill station including burgers, steaks, poultry and other meat and vegetable items.
6. The operation of a deep fry station in line production.
7. Work on plate setup and garnishing; the operation of a saut�/oven station; the operation of a breakfast station.
8. Advanced knife skills; comprehension and use of recipes.
9. Advanced skills in meat, poultry and seafood preparation.
10. Advanced skills in vegetable and starch preparation.
11. Basics of customer relations including customer service principles and practices.