CUL 140 Culinary Skills I

Lecture: 2 Lab: 6 Clinic: 0 Credits: 5

This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.

Co-requisite(s): C or better in CUL 110
Course is typically offered in Fall, Spring, and Summer.
Student Learning Outcomes (SLOs)
At the completion of the course, the students should be able to do the following:

Apply personal hygiene habits that protect the health of the consumer in kitchen lab setting.
Apply sanitation and safety principles in kitchen lab setting.
Demonstrate proficient knife skills according to industry standards.
Calculate recipe conversions.
Demonstrate proficient use of hand tools according to industry standards in a kitchen lab setting.
Demonstrate proficient use of cooking equipment according to industry standards.
Complete cooking methods for one portion of a meal to meet American Culinary Federation Standards.