I. General Information

1. Course Title:
Culinary Techniques and Terminology

2. Course Prefix & Number:
CULA 1101

3. Course Credits and Contact Hours:

Credits: 1

Lecture Hours: 1

Lab Hours: 0

4. Course Description:

This course provides an overview of basic kitchen skills, such as knife handling, culinary terms, and equipment identification.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

7. Other Prerequisites
must be accepted into the Culinary Arts program

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

3. Prior Learning - the following prior learning methods are acceptable for this course:

• Advanced Standing
• Military Experience
• Specialty Schools
• Demonstration

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Culinary Arts Certificate

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Demonstrate reading and listening skills	Define culinary terms Define Culinary History
Analyze and follow a sequence of operations	Follow and scale a recipe.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Understand the various jobs/roles in the culinary business;
• Identify culinary equipment;
• Define culinary terms; and
• Demonstrate proper knife handling skills. 

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Culinary Business
• Understanding kitchens
• The brigade concept
• Importance of team work
• Importance of communication
• Roles within the kitchen
• Station organization
2. Culinary Equipment
• Utensils
• Preparation equipment
• Holding equipment
• Types of pots and pans
• Refrigeration equipment
• Heat transfer equipment
• Serving dishes
• Cutting boards
3. Culinary Terms
• Mise en place
• Mother sauces
• Roux
• Flavors
• Seasoning
• Flavor balance
• Heat, salt, acid, fat
• Heat transfer techniques
  • Saute
  • Braising
  • Frying
  • Broiling
  • Stewing
  • Poaching
  • Grilling
  • Standard recipe components
4. Knife Handling
• Types of knives
• Proper holds
• Cut types
• Proper cleaning and storage techniques
• Cutting boards