UCUL 189 - Culinary Arts Capstone

Prerequisite(s):  UCUL 105, UCUL 140 or UCUL 201

Information: Learners are required to pass the National ServSafe Exam prior to enrollment in additional Hospitality or Culinary classes.

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, teamwork, 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
9. Knives and Knife Skills 
   1. Selecting and Storing 
   2. Sharpening and Steeling 
   3. Classic Cuts 
10. Cooking Techniques 
    1. Saute/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 
15. Herbs and 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 
       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. Creams and Custards 
       1. Creme Chantilly 
       2. Creme Anglaise 
       3. Creme Patisserie 
       4. Ice Cream and Sorbet 
    6. Doughs 
       1. Pate Sucree 
       2. Pate Brisee 
       3. Pate a Choux 
       4. Dacquoise 
    7. Cakes, Filling and Frostings 
       1. Cake Mixing Methods 
          1. High Fat
          2. Low Fat 
       2. Fillings and Frostings 
          1. Buttercream 
          2. Ganache 
          3. Meringue 
       3. Cookies and Brownies 
          1. Bagged Cookies 
          2. Bar Cookies 
          3. Drop Cookies 
          4. Wafer Cookies 
          5. Refrigerated Cookies 
18. Sauces 
    1. Mother Sauces 
       1. Espangole 
       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