UCUL 140 - Culinary Principles

Introduction to the hospitality and culinary arts profession. Includes: professionalism, kitchen operations, and culinary techniques, kitchen skills, cutting skills, and proper knife use, equipment, and utensil identification, use, and storage of ingredients; and safety precautions. Also includes demonstrations of various cooking methods, such as dry heat cooking (roasting, grilling, sauteing, pan frying), moist heat cooking (braising, shallow poaching, deep poaching, steaming), baking (techniques and production), and other sauces. Also includes herb and spice identification, along with scaling of a recipe, portion yields, and costing.

Corequisite(s): CUL 105

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

Course Learning Outcomes:

Demonstrate and highlight key sanitation practices of a professional kitchen.
Demonstrate proper beginning knife skills.
Define cooking and food service terminology, to include both English and non-English vocabulary.
Identify equipment and smallwares used in a professional kitchen.
Properly identify various foods, herbs and spices, vegetables, chocolates, etc.
Identify and apply cooking tools and equipment.
Describe the process of sensory evaluation and conduct such an evaluation of various foods.
Identify and describe classic stocks and sauces and their use in modern and classic food service.

Outline:

The Culinary Profession
1. History of Food Preparation
2. History of Culinary Profession
3. Great Chefs
  1. Kitchen Brigade
  2. Hierarchy of Positions
Job Responsibilities
Food Service Vocabulary
1. Value and Use of Terminology
2. Professional Jargon
The Menu
1. Elements
2. Design
Principles of Cooking
1. Heat Transfer
2. Cooking Media
3. Cooking Methods
  1. Dry Heat
  2. Moist Heat
  3. Combination
Tools and Equipment
1. Hand Tools
  1. Identification and Selection
  2. Use and Maintenance
Knives and Knife Skills
1. Selecting and Storing
2. Sharpening and Steeling
3. Classic Cuts
Food Tasting
1. Biological and Physical Components
2. Cultural Impact
3. Sensory Evaluations
Stocks
1. Stock Making
  1. Brown
  2. White
  3. Fish
  4. Vegetable
2. Reductions and Glaces
3. Use in Classic and Contemporary Food Service
Sauces
1. Mother/Leading Sauces
  1. Brown
  2. Veloute
  3. Bechamel
  4. Hollandaise
  5. Tomato
2. Buerre Blanc and Beurre Rouge
3. Reduction Sauces
Herbs and Spices
1. History
2. Tasting and Sensory Evaluation
3. Culinary Usage
Chocolate
1. History
2. Tasting and Sensory Evaluation
3. Culinary Usage
Vegetables
1. Identification
2. Selection and Storage
3. Preparation and Use