CUL 289 - Culinary Arts Capstone II

2 Credits, 2 Contact Hours
.5 lecture periods 1.5 lab period

The capstone experience for Culinary Arts and Baking & Pastry. Includes preparation of a final advanced-level culinary project that meets the learning outcomes required in specific cooking/lab and lecture courses. Also includes a review of culinary principles, the demonstration of sanitation skills and safety practices, and the display of an advanced level of professionalism and proficiency in kitchen operations and food preparation, as well as restaurant operations.

Information: Course activities will take place in a simulated work setting for an entire 16-week semester. You must complete all requirements in your pathway to be eligible to enroll in this course. See the program advisor for more information.

2. Exhibit professionalism in appearance, team work, and work proficiency learned in a combination of   all previous hospitality courses.

3. Execute a formal dinner experience using a combination of skills learned throughout 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. Batonnet
   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 Straightening Blade with “Steel”
   3. Classic cuts
10. Cooking Techniques:
    1. Sauté/sweat
    2. Braise
    3. Grill
    4. Broil
    5. Roast
    6. Poach/simmer
    7. Deep Fat Fry
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
15.  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
16. Salad Greens
    1. Washing and storage Types
       1. Romaine
       2. Bibb
       3. Endive
       4. Frisee
       5. Oakleaf
    2. Serving techniques
17. 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. Crème Chantilly
       2. Crème anglaise
       3. Crème patisserie
       4. Ice cream and sorbet
    7. Dough’s
       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
18. 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
19. 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
20. Garden to Table  
    1. Plants in Desert Conditions
    2. Plant Basics
    3. Water
    4. Pest Control
    5. Natural Pollinators
    6. Nutrition
21. Special Diets
    1. Gluten-free
    2. Vegetarian
    3. Vegan
22. International Cuisine