2021-2022 College Catalog [ARCHIVED CATALOG]
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CUL 189 - Culinary Arts Capstone I 1 Credits, 1.5 Contact Hours
.5 lecture periods 1 lab period
Preparation of a final culinary project that meets the learning outcomes required in the specific cooking/lab and lecture courses. Also includes review of culinary principles and demonstration of sanitation skills and safety practices.
Prerequisite(s): CUL 105 and CUL 140 or concurrent enrollment.
Information: Course activities may take place in a simulated work setting. This is the capstone experience.
Course Learning Outcomes
- Demonstrate safety and sanitation skills in the handling, preparing, cooking, and clean-up of food learned in a combination of all previous hospitality courses.
- Exhibit professionalism in appearance, team work, and work proficiency learned in a combination of all previous hospitality courses.
- 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
Outline:
Students work on a culinary assignment that is appropriate to their program of study and their readiness to enter the workforce. They will incorporate knowledge and skills acquired in the Culinary Fundamentals or Culinary Arts Advanced Certificate program into a culinary project that will take place in the culinary lab or a simulated working kitchen. Skills and knowledge to be demonstrated may include:
I. Basic Knife Cuts
A. Brunoise
B. Dice
C. Julienne
D. Jardiniere
E. Roll Cut
F. Chiffonade
G. Bias
II. Creating a Safe Food Service Environment:
A. Occupational safety hazards
B. Food-borne Illnesses
C. Potential hazards
D. Cross contamination
E. Food service worker personal habits
F. Managerial and supervisory responsibilities
III. Hazard Analysis Critical Control Points (HACCP): A Food Protection System
A. Introduction to the HACCP system
B. Hazards
C. Analysis
D. Critical control points
E. Time and temperature charting
IV. Sanitation in the Purchasing, Receiving and Storage of Food
A. Food suppliers
B. Receiving fresh foods
C. Receiving processed foods
D. Storing food and supplies
V. Sanitation in the Preparation and Service of Food
A. Time and temperature principles
B. Thawing food
C. Preparing food
D. Cooking food
1. Cooking temperatures for meat
2. Holding temperatures
3. Preventing cross-contamination
E. Transporting food
F. Using leftover food
VI. The Menu
A. Elements
B. Design
VII. Principles of Cooking
A. Heat transfer
B. Cooking media
C. Cooking methods
1. Dry heat
2. Moist heat
3. Combination
VIII. 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
IX. Knives and Knife Skills
A. Selecting and storing
B. Sharpening and steeling
C. Classic cuts
X. Cooking Techniques:
A. Sauté/sweat
B. Braise
C. Grill
D. Broil
E. Roast
F. Poach/simmer
XI. Fabrication:
A. Beef
B. Poultry
C. Shellfish
D. Fish
E. Pork
F. Lamb
XII. Egg Cookery
A. Boil
B. Poach
C. Fry
D. Omelets
XIII. Dressings: Emulsified and Non-Emulsified
A. Vinegars
B. Oils
C. Binders
D. Mustards
E. Mayonnaise
XIV. Basic Sandwiches
A. Types
B. Preparation
C. Presentation techniques
XV. Herbs & Spices
A. Herbs:
1. Basil
2. Cilantro
3. Thyme
4. Rosemary
5. Mint
6. Oregano
B. Spices
1. Nutmeg
2. Pepper
3. Cinnamon
4. Allspice
5. Cloves
6. Ginger
XVI. Salad Greens
A. Washing and storage Types
1. Romaine
2. Bibb
3. Endive
4. Frisee
5. Oakleaf
B. Serving techniques
XVII. Bakery and Pastry Vocabulary
A. Professional jargon
B. International lexicon
C. Ingredients
1. Flour
2. Sugar
3. Dairy and eggs
4. Leavening agents
5. Fats
6. Flavoring agents
D. Yeast Breads
1. 10-stage process
2. History
3. Production for restaurant and catering service
E. Quick Breads
1. Muffin method
2. Biscuit method
3. Creaming method
4. Production for restaurant and catering service
F. Creams and Custards
1. Creme chantilly
2. Creme anglaise
3. Creme patisserie
4. Ice cream and sorbet
G. Doughs
1. Pate Sucree
2. Pate Brisee
3. Pate a Choux
4. Dacquoise
H. Cakes, Filling and Frostings
1. Cake mixing methods
a. High fat
b. Low fat
2. Fillings and frostings
a. Buttercream
b. Ganache
c. Meringue
I. Cookies and Brownies
1. Bagged cookies
2. Bar cookies
3. Drop cookies
4. Wafer cookies
5. Refrigerated cookies
XVIII. Sauces
A. Mother Sauces
1. Espagnole
2. Veloute
3. Hollandaise
4. Tomato
5. Bechamel
B. Liaison
1. Thickening Agents:
2. Roux
a. White
b. Brown
3. Starches:
a. Potato
b. Rice
c. Corn
d. Arrowroot
e. Flour
XIX. Restaurant Operations
A. Concept Development
B. Location and Design
C. Menus
D. Budgeting
E. Staffing
F. Kitchen Equipment
G. Marketing, Sales, Promotion
H. Food Purchasing
XX. Garden to Table
A. Plants in Desert Conditions
B. Plant Basics
C. Water
D. Pest Control
E. Natural Pollinators
F. Nutrition
Effective Term:
Full Academic Year 2019/20
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