CULA 120 Introduction to Food Preparation*
This course is a continuation of
CULA 110. The classification and production of stocks, soups, sauces and the principles of meat cookery will be introduced. Skills development will include; identifying and fabricating cuts of beef, pork, and poultry and applying appropriate cooking methods; identifying and preparing a variety of vegetables, fruits, grains, potatoes and pastas; egg cookery and other breakfast preparations. The semester will culminate with a written and practical exam from the National Occupations Testing Institute (NOCTI). Students who successfully complete the exam will receive the Cook 1 certification from NOCTI.
CULA 120Introduction to Food Preparation*
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
45
Semester Contact Hours Lab
135
Prerequisite Narrative
CULA 110
Grading Method
Letter grade
III. Catalog Course Description
This course is a continuation of CULA 110. The classification and production of stocks, soups, sauces and the principles of meat cookery will be introduced. Skills development will include; identifying and fabricating cuts of beef, pork, and poultry and applying appropriate cooking methods; identifying and preparing a variety of vegetables, fruits, grains, potatoes and pastas; egg cookery and other breakfast preparations. The semester will culminate with a written and practical exam from the National Occupations Testing Institute (NOCTI). Students who successfully complete the exam will receive the Cook 1 certification from NOCTI.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Students will be able to produce stocks and soups of different varieties and have a working knowledge of the mother sauces. Students will also be able to identify, fabricate and prepare various cuts of beef, pork and poultry. Skill in vegetable and egg cookery will be demonstrated along with the uses of grains, legumes and pasta.
V. Topical Outline (Course Content)
Chapter 10: stocks And Sauces
Chapter 11: Soups
Chapter 12: Principles of Meat Cookery
Chapter 17:Poultry
Chapter 13: Beef
Chapter 16: Pork
Chapter 7: Dairy Products
Chapter 20: Eggs and Breakfast
Chapter 22: Potatoes Grains and Pasta
Chapter 21: Vegetables
Chapter 25: Fruits
VI. Delivery Methodologies
Required Assignments
A written assignment is required with each chapter
Additional assignments: Building a Cooking Reference Library
Assemble a Bench book of all recipes used in the classroom and Desert Café
Required Exams
Chapter Quizzes for each chapter.
Comprehensive Mid-term and Final Exams
Lab and Desert Café evaluations
NOCTI Written and Practical Exams
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.
Specific Course Activity Assignment or Assessment Requirements
A written assignment is required with each chapter
Additional assignments: Building a Cooking Reference Library
Assemble a Bench book of all recipes used in the classroom and Desert Café
Chapter Quizzes for each chapter.
Comprehensive Mid-term and Final Exams
Lab and Desert Café evaluations
NOCTI Written and Practical Exams
1.
2.