Catalog Course Search Details

 Department:    CUL

 Course #:    171

 Credits:    3

 Variable:     No

 IUs:    4.5

 CIP:    120503

 EPC:    850

 REV:    2019

 Course Description  

Basic preparation of center plate items. Application of basic principles of cooking.

 Prerequisite  

Prerequisite: CUL 165.

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 66

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. Demonstrate knife skills, hand tool and equipment operation.
2. Demonstrate how to read and follow a standard recipe.
3. Identify and use utensils, pots and pans.
4. Demonstrate dry heat methods of cooking including roasting and baking, broiling and grilling, griddling, saut�ing, frying, and deep frying, as it applies to meats, seafood, and poultry.
5. Demonstrate moist heat methods of cooking including steaming, poaching, and simmering.
6. Demonstrate combined methods of cooking including braising and stewing.
7. Identify a variety of meats, seafood, and poultry.
8. Demonstrate the application of cooking methods used for vegetables and starches.
9. PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
10. PROGRAM OUTCOME: Demonstrate and assess fundamental techniques, knife skills, sustainable practices and cooking procedures.

General Education Learning Values & Outcomes

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

Course Contents

1. Knife skills.
2. Comprehension and use of recipes.
3. Fundamental skills in meat, poultry and seafood preparation.
4. Fundamental skills in vegetable and starch preparation.