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:
CULA 1101 - Culinary Techniques and Terminology
There are no prerequisites for this course.
7. Other Prerequisites
must be accepted into the Culinary Arts program
9. Co-requisite Courses:
CULA 1101 - Culinary Techniques and Terminology
All Course(s) from the following...
| Course Code | Course Title | Credits |
| CULA 1104 | Applied Food Safety and Sanitation | 1 cr. |
| CULA 1107 | Culinary Math and Spreadsheet Analysis | 2 cr. |
| CULA 1110 | Food Production Lab I | 3 cr. |
| CULA 1119 | Garde and International Flavors | 2 cr. |
| CULA 1122 | Food Identification and Purchasing | 1 cr. |
| CULA 1128 | Internship I | |
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
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 |
| Assess alternative solutions to a problem |
Identify what equipment is used to prepare various food items. |
| 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
- Culinary Business
- Understanding kitchens
- The brigade concept
- Importance of team work
- Importance of communication
- Roles within the kitchen
- Station organization
- Culinary Equipment
- Utensils
- Preparation equipment
- Holding equipment
- Types of pots and pans
- Refrigeration equipment
- Heat transfer equipment
- Serving dishes
- Cutting boards
- 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
- Knife Handling
- Types of knives
- Proper holds
- Cut types
- Proper cleaning and storage techniques
- Cutting boards
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:
CULA 1101 - Culinary Techniques and Terminology
There are no prerequisites for this course.
7. Other Prerequisites
must be accepted into the Culinary Arts program
9. Co-requisite Courses:
CULA 1101 - Culinary Techniques and Terminology
All Course(s) from the following...
| Course Code | Course Title | Credits |
| CULA 1104 | Applied Food Safety and Sanitation | 1 cr. |
| CULA 1107 | Culinary Math and Spreadsheet Analysis | 2 cr. |
| CULA 1110 | Food Production Lab I | 3 cr. |
| CULA 1119 | Garde and International Flavors | 2 cr. |
| CULA 1122 | Food Identification and Purchasing | 1 cr. |
| CULA 1128 | Internship I | |
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
- Culinary Business
- Understanding kitchens
- The brigade concept
- Importance of team work
- Importance of communication
- Roles within the kitchen
- Station organization
- Culinary Equipment
- Utensils
- Preparation equipment
- Holding equipment
- Types of pots and pans
- Refrigeration equipment
- Heat transfer equipment
- Serving dishes
- Cutting boards
- 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
- Knife Handling
- Types of knives
- Proper holds
- Cut types
- Proper cleaning and storage techniques
- Cutting boards