CUL 100 - Culinary Art Fundamentals

3 credits

Prerequisites
READ 090 or placement in college-level reading; ENGL 060 or placement in ENGL 095; MATH 060 or placement in MATH 100 or above; or instructor permission. Current Washington State Food Handlers Permit required.

Corequisites
Concurrent enrollment in CUL 110.

Introduction to the culinary industry. Includes culinary terminology, standardized recipe format, culinary equipment identification and usage, ingredient identification, ratios, weights and measures, and culinary math. Additional topics include the organization of the commercial kitchen, menus, employment and career opportunities, and professional skills and standards needed in the industry.

Theory Hours
3 theory hours.

Vocational Program Course
Vocational program course.

AA General Elective
May be used as a general elective in the AA degree.

Course Outcomes
Familiarity and understanding of the culinary industry.
Explore career paths and opportunities available in the food services industry.
Safe handling of tools and equipment.
Identify kitchen equipment.
Demonstrate knowledge of techniques used to season and flavor foods.
Understand the importance of mise-en-place in the kitchen.
Knowledge and importance of sanitation.
Demonstrate knowledge of ratios, weight, and measurement.
Demonstrate ability to read and write a standardized recipe.
Understand the types of menus and their relationship to the type of food served.
Understand and demonstrate professional standards.
Exhibit the use of culinary terminology.
Understand classical knife cuts.
Knowledge of culinary history, and kitchen brigade system.
Understand and demonstrate professional skills and communication.
Understand and demonstrate the ability to identify ingredients.