Catalog Course Search Details

 Department:    CUL

 Course #:    298

 Credits:    1

 Variable:     No

 IUs:    1

 CIP:    120503

 EPC:    850

 REV:    2019

 Course Description  

Comprehensive performance and knowledge based assessment for completion of the Culinary program. Includes creating a project portfolio.

 Prerequisite  

Prerequisite: Department chair permission.

Contact Hours (based on 11 week quarter)

Lecture: 11

Lab: 0

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 the ability to plan and execute a multi course menu.
2. Develop an understanding of purchasing, receiving and costing of a multi course menu.
3. Manage one or more individuals in the process of executing a multi course meal.
4. Record the creative process of creating a multi course menu.
5. Demonstrate knowledge in food safety and sanitation.
6. Create a culinary project portfolio.
7. PROFESSIONAL TECHNICAL: Demonstrate and assess fundamental techniques, knife skills, sustainable practices and coking procedures. Explain and apply safety and sanitation procedures in compliance with national standards. Identify and demonstrate best dinin
8. PROGRAM OUTCOME: Explain and apply safety and sanitation.
9. PROGRAM OUTCOME: Demonstrate and assess fundamental cooking techniques, knife skills, sustainable practices and cooking procedures.
10. PROGRAM OUTCOME: Identify and demonstrate fundamental baking techniques, weights, measurements and standard recipe execution.
11. PROGRAM OUTCOME: Identify the role of leadership. Identify the steps necessary to overcome conflict.

General Education Learning Values & Outcomes

Revised August 2018 and affects outlines for 2019 and later.

Think

Definition: Think analytically, logically, creatively, and reflectively.

Integrate

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

Course Contents

1. Plan a multi course menu.
2. Cost multi course menu.
3. Manage and execute a multi course menu.
4. Food safety and sanitation.
5. Culinary project portfolio.