UCUL 201 - Introduction to Culinary Arts

This course prepares students for entry level positions in various food industry operations. It integrates fundamental, intermediate and advanced culinary skills and professionalism, by drawing from various culinary specialties. Culminating in a final project that demonstrates mastery of cooking principles, sanitation, and kitchen operations.

Prerequisite(s): UCUL-105

Course Learning Outcomes:

Identify key food safety concerns and handling techniques to prevent foodborne illness in commercial food service.
Demonstrate knowledge of Hazard Analysis Critical Control Point (HACCP) principles and its application in food safety.
Prepare traditional stocks, leading and secondary sauces, and various types of soups, recognizing their uses in diverse cuisines.
Demonstrate a variety of cooking techniques, including preparation of vegetables, starches, grains, meets, poultry, fish, and shellfish, while showcasing proper knife skills.
Identify Garde Manger equipment, cooking techniques and prepare garde manger foods.
Exhibit professionalism in appearance, teamwork, and skills acquired throughout the course.
Describe the functions of various ingredients in baked products.
Produce a variety of bakery and pastry items.
Execute a casual lunch experience using a combination of skills learned throughout the program.

Outline:

Food Service Nutrition and Sanitation
- Create a Safe Food Service Environment
  - Food Service Worker personal habits
  - Managerial and supervisory responsibilities
- Foodborne Illnesses
  - Potential hazards
  - Cross-contamination
  - Common causes of foodborne illnesses
- Hazard Analysis Critical Control Points (HACCP): A food protection system
  - Critical Control Points
  - Time and temperature charting
- Sanitation in the Preparation of and Service of Food
  - Time and temperature principles
  - Thawing food
  - Preparing food
  - Cooking food
    - Cooking temperatures for meat
    - Holding temperatures
    - Prevent cross-contamination
  - Transporting food
  - Using leftover food soups
- Maintaining Sanitary Facilities and Equipment
  - Facilities design
  - Cleaning and sanitizing equipment and utensils
    - Manual dishwashing
    - Mechanical dishwashing
    - Pest control
    - Garbage and trash disposal
Culinary Principles
- Principles of Cooking
  - Heat Transfer
  - Cooking methods
    - Dry heat
    - Moist heat
    - Combination
- Knives and Knife Skills
  - Selecting and storing
  - Sharpening and steeling
  - Classic cuts
- Stocks
  - Stock making
  - Brown
  - White
  - Fish
  - Vegetable/Mushroom
  - Reduction and glaces
  - Use in classic and contemporary food service
- Vegetables
  - Identification
  - Selection and storage
  - Preparation and use
  - Green
Savory Cuisine
- Sauces
  - Mother/Leading Sauces
    - Espagnole
    - Veloute
    - Hollandaise
    - Tomato
    - Bechamel
  - Small/derivatives
  - Beurre Blanc and Beurr Rouge
  - Reduction/Pan sauces
- Soups
  - Cream
  - Hot
  - Cold
  - Bisque
  - Liaisons
- Roux
  - Blonde
  - Brown
  - Dark
- Starches
  - Potato
  - Rice
  - Corn
  - Flour
- Cooking Techniques
  - Saute
  - Braise
  - Broil
  - Roast
  - Poach/Shallow
  - Pan Fry/Deep Fry
- Basic Knife Cuts
  - Brunoise
  - Dice
    - Large
    - Med
    - Small
  - Julienne
  - Batonnet
  - Oblique
  - Chiffonade
  - Bia’s
- Butchering
  - Poultry
  - Fish
- Egg Cookery
  - Poach
  - Omelets
  - Fry
  - Scramble
Garde Manger
- Basic Sandwiches
  - Types
  - Preparation
- Herbs and Spices
  - Herbs -Identification
    - Basil
    - Cilantro
    - Thyme
    - Rosemary
    - Mint
    - Oregano
    - Parsley
      - Curly
      - Flat
  - Spices -Identification
  - Salad Greens
    - Washing and storage
  - Soups
    - Hot
    - Cold
Pastry
- Baking and pastry vocabulary
  - Value and use of terminology
  - Professional jargon
- Ingredients
  - Flour
  - Sugar
  - Dairy and eggs
  - Leavening agents
  - Fats
  - Flavoring agents
- Yeast Breads
  - 10-stage process
- Quick Breads
  - Muffin method
  - Biscuit method
- Doughs
  - Pie dough
  - Starter dough
- Cakes, Filling and Frostings
  - Cake mixing methods
    - High fat
    - Low fat
  - Fillings and frostings
    - Buttercream
    - Ganache
    - Meringue
- Cookies and Brownies
  - Bagged cookies
  - Bar cookies
  - Drop cookies
  - Wafer cookies
  - Refrigerated cookies
- Elementary Plating, Decorating and Garnishing Techniques
  - Use of piping bag
  - Portioning desserts and breads
  - Simple plate decorations
  - Production of plated desserts for restaurant and catering services