CULA 110 The Professional Kitchen I*

This course is an introduction to the professional kitchen. Students will explore the history of the professional kitchen and its organization. An overview of food safety and sanitation, nutrition, menu and recipes, kitchen staples, and equipment identification and use will be presented. Skills development will include knife skills, basic cooking methods and techniques, and calculation of recipe conversions, total recipe cost and cost per portion.

Credits

6 Credits

Corequisite

current ServSafe Certificate or CULA 150.

CULA 110The Professional Kitchen I*

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Business/Culinary Arts

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

6 Credits

Semester Contact Hours Lecture

48

Semester Contact Hours Lab

144

Corequisite Narrative

current ServSafe Certificate or CULA 150.

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

This course is an introduction to the professional kitchen. Students will explore the history of the professional kitchen and its organization. An overview of food safety and sanitation, nutrition, menu and recipes, kitchen staples, and equipment identification and use will be presented. Skills development will include knife skills, basic cooking methods and techniques, and calculation of recipe conversions, total recipe cost and cost per portion.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

Demonstrate a basic understanding of industry professionalism, kitchen safety, and sanitation. The student will be able to identify tools and equipment by name, and demonstrate both basic knife skills, and general cooking principles. The student will be able to read and execute a standardized recipe, and adjust the recipe for yield and nutritional considerations.

V. Topical Outline (Course Content)

Chapter 1: Professionalism Chapter 2: Food Safety and Sanitation Chapter 3: Menus And Recipes Chapter 4:Tools and Equipment Chapter 5: Knife Skills Chapter 6: Flavors and Flavorings Chapter 8: Mise en Place Chapter 9: Principles of Cooking

VI. Delivery Methodologies

Required Assignments

A written assignment is required with each chapter Additional written assignments: Food Memory, Chef Biography, 10 Foods you could eat for the rest of your life. Assemble a Bench book of all recipes used in the classroom and Desert Cafe

Required Exams

Chapter Quizzes for each chapter. Comprehensive Mid-term and Final Exams Lab and Desert Café evaluations

Required Text

"On Cooking" 5th ed. Update: by Sarah R. Labensky and Alan M. Hause, textbook and MyCulinaryLab access code.

Required Materials

Other materials needed: knife kit, instant read thermometer, chef’s coat, check pants, black shoes, and white cap.

Required Activities

Specific Course Activity Assignment or Assessment Requirements

A written assignment is required with each chapter Additional written assignments: Food Memory, Chef Biography, 10 Foods you could eat for the rest of your life. Assemble a Bench book of all recipes used in the classroom and Desert Cafe Chapter Quizzes for each chapter. Comprehensive Mid-term and Final Exams Lab and Desert Café evaluations 1. 2.