CUL 189 - Culinary Arts Capstone I

1. Demonstrate safety and sanitation skills in the handling, preparing, cooking, and clean-up of food learned in a combination of all previous hospitality courses.
2. Exhibit professionalism in appearance, team work, and work proficiency learned in a combination of all previous hospitality courses.
3. Execute a casual lunch experience using a combination of skills learned through the program to include: different cooking techniques, knife skills, cooking vocabulary, characteristics and use of specific foods, use of tools and equipment, costing, scaling, and following a recipe, preparing food products from the hot foods, cold foods, baked products and sauces categories that meets advanced commercial standards in appearance and taste

1. Basic Knife Cuts
   1. Brunoise
   2. Dice
   3. Julienne
   4. Jardiniere
   5. Roll Cut
   6. Chiffonade
   7. Bias
2. Creating a Safe Food Service Environment:
   1. Occupational safety hazards
   2. Food-borne Illnesses
   3. Potential hazards
   4. Cross contamination
   5. Food service worker personal habits
   6. Managerial and supervisory responsibilities
3. Hazard Analysis Critical Control Points (HACCP): A Food Protection System
   1. Introduction to the HACCP system
   2. Hazards
   3. Analysis
   4. Critical control points
   5. Time and temperature charting
4. Sanitation in the Purchasing, Receiving and Storage of Food
   1. Food suppliers
   2. Receiving fresh foods
   3. Receiving processed foods
   4. Storing food and supplies
5. Sanitation in the Preparation and Service of Food
   1. Time and temperature principles
   2. Thawing food
   3. Preparing food
   4. Cooking food
      1. Cooking temperatures for meat
      2. Holding temperatures
      3. Preventing cross-contamination
   5. Transporting food
   6. Using leftover food
6. The Menu
   1. Elements
   2. Design
7. Principles of Cooking
   1. Heat transfer
   2. Cooking media
   3. Cooking methods
      1. Dry heat
      2. Moist heat
      3. Combination
8. Tools and Equipment
   1. Hand tools
      1. Identification and selection
      2. Use and maintenance
   2. Heavy Equipment
      1. Identification and selection
      2. Use and maintenance
9. Knives and Knife Skills
   1. Selecting and storing
   2. Sharpening and steeling
   3. Classic cuts
10. Cooking Techniques:
    1. Sauté/sweat
    2. Braise
    3. Grill
    4. Broil
    5. Roast
    6. Poach/simmer
11. Fabrication:
    1. Beef
    2. Poultry
    3. Shellfish
    4. Fish
    5. Pork
    6. Lamb
12. Egg Cookery
    1. Boil
    2. Poach
    3. Fry
    4. Omelets
13. Dressings: Emulsified and Non-Emulsified
    1. Vinegars
    2. Oils
    3. Binders
    4. Mustards
    5. Mayonnaise
14. Basic Sandwiches
    1. Types
    2. Preparation
    3. Presentation techniques

1. XV. Herbs & Spices
   1. Herbs:
      1. Basil
      2. Cilantro
      3. Thyme
      4. Rosemary
      5. Mint
      6. Oregano
   2. Spices
      1. Nutmeg
      2. Pepper
      3. Cinnamon
      4. Allspice
      5. Cloves
      6. Ginger

1. Salad Greens
   1. Washing and storage Types
      1. Romaine
      2. Bibb
      3. Endive
      4. Frisee
      5. Oakleaf
   2. Serving techniques
2. Bakery and Pastry Vocabulary
   1. Professional jargon
   2. International lexicon
   3. Ingredients
      1. Flour
      2. Sugar
      3. Dairy and eggs
      4. Leavening agents
      5. Fats
      6. Flavoring agents
   4. Yeast Breads
      1. 10-stage process
      2. History
      3. Production for restaurant and catering service
   5. Quick Breads
      1. Muffin method
      2. Biscuit method
      3. Creaming method
      4. Production for restaurant and catering service
   6. Creams and Custards
      1. Creme chantilly
      2. Creme anglaise
      3. Creme patisserie
      4. Ice cream and sorbet
   7. Doughs
      1. Pate Sucree
      2. Pate Brisee
      3. Pate a Choux
      4. Dacquoise
   8. Cakes, Filling and Frostings
      1. Cake mixing methods
         1. High fat
         2. Low fat
      2. Fillings and frostings
         1. Buttercream
         2. Ganache
         3. Meringue
   9. Cookies and Brownies
      1. Bagged cookies
      2. Bar cookies
      3. Drop cookies
      4. Wafer cookies
      5. Refrigerated cookies
3. Sauces
   1. Mother Sauces
      1. Espagnole
      2. Veloute
      3. Hollandaise
      4. Tomato
      5. Bechamel
   2. Liaison
      1. Thickening Agents:
      2. Roux
         1. White
         2. Brown
      3. Starches:
         1. Potato
         2. Rice
         3. Corn
         4. Arrowroot
         5. Flour
4. Restaurant Operations
   1. Concept Development
   2. Location and Design
   3. Menus
   4. Budgeting
   5. Staffing
   6. Kitchen Equipment
   7. Marketing, Sales, Promotion
   8. Food Purchasing
5. Garden to Table
   1. Plants in Desert Conditions
   2. Plant Basics
   3. Water
   4. Pest Control
   5. Natural Pollinators
   6. Nutrition