2023-2024 Workforce Catalog [ARCHIVED CATALOG]
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UCUL 189 - Capstone I
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): UCUL 105, UCUL 140, UCUL 130, UCUL 150, UCUL 160.
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Course Learning Outcomes:
Upon completion of the course, the student will be able to do the following:
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, teamwork, and work proficiency learned in a combination of all previous hospitality courses.
3. Execute a casual lunch experience using a combination of skills learned throughout the program including 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:
I. Basic Knife Cuts
A. Brunoise
B. Dice
C. Julienne
D. Batonnet
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 Straightening Blade with “Steel”
C. Classic cuts
X. Cooking Techniques:
A. Sauté/sweat
B. Braise
C. Grill
D. Broil
E. Roast
F. Poach/simmer
G. Deep Fat Fry
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. Crème Chantilly
2. Crème anglaise
3. Crème patisserie
4. Ice cream and sorbet
G. Dough’s
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
XXI. Special Diets
A. Gluten-free
B. Vegetarian
C. Vegan
XXII. International Cuisine
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