CUL 235 - Advanced Culinary Skills and Techniques

3 credits

Prerequisites
Current Washington State Food Handlers Permit, Placement in READ 090 or above, Placement in ENGL 060 or above, Placement in MATH 060 or above.

Corequisites
Concurrent enrollment in CUL 100 or instructor permission.

This course serves as a capstone to the culinary certificate program. Students will apply all the knowledge, skills, methods, and techniques learned in other classes in a food service environment. Students will work each position in the kitchen and front of the house, preparing food, safety in the kitchen, and serving guests. Lecture topics include plate design, recipe development, communication in the professional kitchen, and professionalism.

Theory Hours
1 theory hour.

Guided Practice Hours
2 guided practice hours.

Vocational Program Course
Vocational program course.

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

Course Outcomes
Demonstrate the ability to work at each station in the kitchen and front of house
Demonstrate professionalism in the food service environment
Demonstrate ability to communicate effectively during food service
Demonstrate ability to develop standardized recipes
Understanding of plate design principles
Demonstrate ability to perform culinary math
Demonstrate proper methods and techniques
Demonstrate ability to read and follow standardized recipes
Demonstrate ability to identify quality and wholesomeness of ingredients
Demonstrate application of nutritional cooking
Demonstrate knowledge and use of regional cooking techniques and locally available food products
Demonstrated ability to work as a team member
Demonstrate sanitary and safe handling of food, tools, and equipment