I. General Information

1. Course Title:
Food Production Lab I

2. Course Prefix & Number:
CULA 1110

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 1

Lab Hours: 4

4. Course Description:

This course introduces students to foundational skills in commercial cooking. Students will learn kitchen sanitation and safety; historical and national influences on food; preparation of stocks, soups, and sauces; and selection and use of herbs and spices.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

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
• Advanced Placement (AP)
• International Baccalaureate
• American Council on Education
• Military Experience
• Specialty Schools
• CLEP
• Written
• Oral
• Demonstration
• Portfolio

III. Course Purpose

1. Program-Applicable Courses – This course fulfills a requirement for the following program(s):

Culinary Arts Certificate

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Analyze and follow a sequence of operations	Make a Hollandaise sauce.
Discuss/compare characteristics of diverse cultures and environments	Discuss how political and cultural factors influence food choices.

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

• Use proper kitchen sanitation and safety techniques;
• Describe historical and national influences on food;
• Describe basic and complex flavor profiles;
• Identify common herbs and spices;
• Identify the five mother sauces;
• Create the five mother sauces;
• Identify the major types of stock;
• Make the major types of stock;
• Identify the major types of soup;
• Make the major types of soup; and
• Evaluate convenience products for use.

V. Topical Outline

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

1. Lecture Sessions

1. Kitchen sanitation and safety techniques
• Maintaining a clean kitchen
• Cleaning and maintaining ranges, refrigerators, freezers, and equipment
• Cleaning utensils, pots and pans, and dishes
• Proper lifting techniques
2. Historical and national influences on food
• Political, cultural, economic, environmental, and sociological impacts of food
3. Flavor Profiles
• Basic flavors
• Complex flavors
• Balancing flavors
• Seasoning techniques
4. Herbs and Spices
• What is an herb?
• What is a spice?
• Choosing, storing, and using herbs and spices
• Fresh versus dried
• Flavor combinations and pairings
5. Convenience Products
• Definition
• Benefits and drawbacks to using convenience foods
• Evaluating convenience foods

2. Laboratory/Studio Sessions

1. Mother Sauces
• Roux
• Caramelization
• Deglazing
• 5 mother sauces
  • Béchamel
  • Velouté
  • Brown or espagnole sauce
  • Tomato sauce
  • Hollandaise
  • Matching sauces to the dish
2. Stocks
• Essential Parts
  • Major flavoring ingredient
  • Liquid
  • Aromatics
  • Mirepoi
  • Major types of Stock
    • White stock
    • Brown stock
    • Fumet
    • Court bouillon
    • Glace
    • Remouillage
    • Bouillon
3. Soups
• Clear soups
  • Stocks
  • Broths
  • Consommés
  • Thick soups
    • Cream and purée soups
    • Bisques
    • Thickeners