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2022-2023 College Catalog [ARCHIVED CATALOG]

CUL 140 - Culinary Principles

3 Credits, 3 Contact Hours
3 lecture period 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.
  button image Prior Learning and link to PLA webpage

Course Learning Outcomes
  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.
Outline:
  1. The Culinary Profession
    1. History of food preparation
    2. History of the culinary profession
    3. Great chefs
      1. Kitchen brigade
      2. Hierarchy of positions
  2. Job Responsibilities
  3. Food Service Vocabulary
    1. Value and use of terminology
    2. Professional jargon
  4. The Menu
    1. Elements
    2. Design
  5. Principles of Cooking
    1. Heat transfer
    2. Cooking media
    3. Cooking methods
      1. Dry heat
      2. Moist heat
      3. Combination
  6. Tools and Equipment
    1. Hand tools
      1. Identification and selection
      2. Use and maintenance
    2. Heavy Equipment
      1. Identification and selection
      2. Use and maintenance
  7. Knives and Knife Skills
    1. Selecting and storing
    2. Sharpening and steeling
    3. Classic cuts
  8. Food Tasting
    1. Biological and physical components
    2. Cultural impact
    3. Sensory evaluations
  9. Stocks
    1. Stock Making
      1. Brown
      2. White
      3. Fish
      4. Vegetable
    2. Reductions and glaces
    3. Use in classic and contemporary food service
  10. Sauces
    1. Mother/Leading sauces
      1. Brown
      2. Veloute
      3. Bechamel
      4. Hollandaise
      5. Tomato
    2. Small/compound sauces
    3. Beurre Blanc and Beurre Rouge
    4. Reduction sauces
  11. Herbs and Spices
    1. History
    2. Tasting and sensory evaluation
    3. Culinary Usage
  12. Chocolate
    1. History
    2. Tasting and sensory evaluation
    3. Culinary usage
  13. Vegetables
    1. Identification
    2. Selection and storage
    3. Preparation and use