CUL 289 - Culinary Arts Capstone II

1 Credits, 1.5 Contact Hours
.5 lecture periods 1 lab period

The capstone experience for the Culinary Arts Associate of Applied Science. Includes preparation of a final culinary project that meets the learning outcomes required in specific cooking/lab and lecture courses. Also includes a review of culinary principles, the demonstration of sanitation skills and safety practices, and the display of an advanced level of professionalism and proficiency in kitchen operations and food preparation.

Prerequisite(s): CUL 105 , CUL 140 , CUL 130 , CUL 150 , CUL 160 , CUL 174 , CUL 180 , CUL 185 , CUL 189 , CUL 251 , and CUL 256 .
Information: Course activities may take place in a simulated work setting.

Course Learning Outcomes
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, team work, and work proficiency learned in a combination of all previous hospitality courses.

3. Execute a formal dinner experience using a combination of skills learned throughout 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 AAS Degree 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:

Basic Knife Cuts
1. Brunoise
2. Dice
3. Julienne
4. Batonnet
5. Roll Cut
6. Chiffonade
7. Bias
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
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
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
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
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
2. Heavy Equipment
  1. Identification and selection
  2. Use and maintenance
Knives and Knife Skills
1. Selecting and storing
2. Sharpening and Straightening Blade with “Steel”
3. Classic cuts
Cooking Techniques:
1. Sauté/sweat
2. Braise
3. Grill
4. Broil
5. Roast
6. Poach/simmer
7. Deep Fat Fry
Fabrication:
1. Beef
2. Poultry
3. Shellfish
4. Fish
5. Pork
6. Lamb
Egg Cookery
1. Boil
2. Poach
3. Fry
4. Omelets
Dressings: Emulsified and Non-Emulsified
1. Vinegars
2. Oils
3. Binders
4. Mustards
5. Mayonnaise
Basic Sandwiches
1. Types
2. Preparation
3. Presentation techniques
 Herbs & 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
Salad Greens
1. Washing and storage Types
  1. Romaine
  2. Bibb
  3. Endive
  4. Frisee
  5. Oakleaf
2. Serving techniques
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. Quick Breads
  1. Muffin method
  2. Biscuit method
  3. Creaming method
  4. Production for restaurant and catering service
6. Creams and Custards
  1. Crème Chantilly
  2. Crème anglaise
  3. Crème patisserie
  4. Ice cream and sorbet
7. Dough’s
  1. Pate Sucree
  2. Pate Brisee
  3. Pate a Choux
  4. Dacquoise
8. Cakes, Filling and Frostings
  1. Cake mixing methods
    1. High fat
    2. Low fat
  2. Fillings and frostings
    1. Buttercream
    2. Ganache
    3. Meringue
9. Cookies and Brownies
  1. Bagged cookies
  2. Bar cookies
  3. Drop cookies
  4. Wafer cookies
  5. Refrigerated cookies
Sauces
1. Mother Sauces
  1. Espagnole
  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
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
Garden to Table
1. Plants in Desert Conditions
2. Plant Basics
3. Water
4. Pest Control
5. Natural Pollinators
6. Nutrition
Special Diets
1. Gluten-free
2. Vegetarian
3. Vegan
International Cuisine