MCCCD Program Description

Culinary Principles and Kitchen Management I

Course: CUL140

First Term: 2003 Fall

Lecture 3 Credit(s) 3 Period(s) 3 Load
Subject Type: Occupational
Load Formula: S

Description: Historical background of the culinary profession and food components. Overview of kitchen administration and responsibilities. Includes food history, terminology, tools and equipment, food preparation, tasting and sensory evaluation, stocks and sauces, herbs and spices, chocolates, vegetables, fruits, pasta, grains and cheeses

MCCCD Official Course Competencies
1. Trace the historical background of professional food preparation. (I) 2. Trace the historical background of foodstuffs. (I) 3. Identify the responsibilities and qualifications of the kitchen manager. (II) 4. Identify the hierarchy and job descriptions of workers in classical and modern kitchens. (II) 5. Describe tools and kitchen equipment. (III) 6. Recognize and describe classic knife cuts and techniques. (III) 7. Explain and apply various cooking techniques. (IV) 8. Describe the process of sensory evaluation of food. (V) 9. Identify classic stocks, sauces. (VI) 10. Identify fruits, grains, vegetables, herbs, spices, cheeses and chocolates and describe utilization in food preparation and menu development. (VII, VIII, IX, X, XI) 11. Identify various herbs and spices and describe their use in food preparation.(X) 12. Identify various chocolates and describe their use in food preparation.(XI) 13. Identify various vegetables and describe their use in food preparation and menu development.(XII)
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements.

MCCCD Official Course Outline
I. History of the Culinary Profession A. Great chefs B. Kitchen brigade 1. Hierarchy of positions 2. Job duties and responsibilities C. Food history II. Kitchen Supervision and Management A. Major responsibilities 1. Leadership 2. Planning, organizing 3. Human resource functions 4. Fiscal responsibility B. Qualifications 1. Experience and education 2. Personal qualities C. Management techniques and styles III. Kitchen Tools, Knives, Knife Skills A. Selection, usage and storage of tools B. Sharpening and maintenance of knives and tools C. Classic knife cuts IV. Principles of Cooking and Product Utilization A. Heat transfer B. Cooking methods 1. Dry heat 2. Moist heat V. Sensory Evaluation of Food Products A. Biological and physical components B. Cultural impact C. Presentation components VI. Stocks and Sauces A. Stock production B. Mother sauces and derivatives C. Reductions and glaces D. Uses in classic and contemporary foods VII. Herbs and Spices A. History B. Selection, preparation, storage and use VIII. Fruits and Vegetables A. History B. Selection, preparation, storage and use IX. Pasta and Grains A. History B. Selection, preparation, storage and use X. Cheeses A. History B. Selection, preparation, storage and use XI. Chocolate A. History B. Selection, preparation, storage and use IX. Tasting A. Biological and physical components B. Cultural impact C. Sensory evaluations X. Herbs and Spices A. History B. Tasting and sensory evaluation C. Culinary Usage XI. Chocolate A. History B. Tasting and sensory evaluation C. Culinary usage XII. Vegetables A. Identification B. Selection and storage C. Preparation and use

MCCCD Governing Board Approval Date: 4/22/2003

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.