Catalog Course Search Details

 Department:    CUL

 Course #:    241

 Credits:    10

 Variable:     No

 IUs:    15

 CIP:    120503

 EPC:    850

 REV:    2019

 Course Description  

Advanced culinary skill development with an emphasis on developing industry speed, professionalism, international cooking principles and presentation techniques.

 Prerequisite  

Prerequisite: Department chair permission.

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  

Equivalencies At Other Institutions

Learning Outcomes

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

1. Demonstrate and understanding of modern cooking techniques; Sous vide, foams, spherification, dehydration.
2. Demonstrate advanced industry speed skills and professionalism.
3. Demonstrate techniques in working with unique ethnic products in food preparation.
4. Demonstrate skills in menu development and recipe cost awareness.
5. Demonstrate culinary knowledge and food production skills through the completion of a multi-course meal and portfolio.
6. PROGRAM OUTCOME: Explain and apply safety and sanitation.
7. PROGRAM OUTCOME: Identify and demonstrate best dining room service procedures.

General Education Learning Values & Outcomes

Revised August 2018 and affects outlines for 2019 and later.

Integrate

Definition: Apply knowledge, skills, and methodologies from multiple disciplines.

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. Industry speed skills
3. Ethnic soups.
4. Charcuterie.
5. Hors d�oeuvers.
6. Sous vide.
7. Molecular cooking; spherification.
8. Menu development & cost awareness.