CUL 140 - Culinary Principles

3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods

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, sautÈing, 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: Consent of Culinary Arts Department is required before enrolling in this course.
  

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

         A.   History of food preparation

         B.   History of the culinary profession

         C.   Great chefs

               1.   Kitchen brigade

               2.   Hierarchy of positions

II.       Job Responsibilities

III.      Food Service Vocabulary

         A.   Value and use of terminology

         B.   Professional jargon

IV.     The Menu

         A.   Elements

         B.   Design

V.      Principles of Cooking

         A.   Heat transfer

         B.   Cooking media

         C.   Cooking methods

               1.   Dry heat

               2.   Moist heat

               3.   Combination

VI.     Tools and Equipment

         A.   Hand tools

               1.   Identification and selection

               2.   Use and maintenance

         B.   Heavy Equipment

               1.   Identification and selection

               2.   Use and maintenance

VII.    Knives and Knife Skills

         A.   Selecting and storing

         B.   Sharpening and steeling

         C.   Classic cuts

VIII.    Food Tasting

         A.   Biological and physical components

         B.   Cultural impact

         C.   Sensory evaluations

IX.     Stocks

         A.   Stock Making

               1.   Brown

               2.   White

               3.   Fish

               4.   Vegetable

         B.   Reductions and glaces

         C.   Use in classic and contemporary food service

X.      Sauces

         A.   Mother/Leading sauces

               1.   Brown

               2.   Veloute

               3.   Bechamel

               4.   Hollandaise

               5.   Tomato

         B.   Small/compound sauces

         C.   Beurre Blanc and Beurre Rouge

         D.   Reduction sauces

XI.     Herbs and Spices

         A.   History

         B.   Tasting and sensory evaluation

         C.   Culinary Usage

XII.    Chocolate

         A.   History

         B.   Tasting and sensory evaluation

         C.   Culinary usage

XIII.    Vegetables

         A.   Identification

         B.   Selection and storage

         C.   Preparation and use