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CUL 108 Culinary Boot Camp
Credit Hours:  1
Effective Term: Summer Session I 2018
SUN#: None
AGEC: None  
Credit Breakdown: .75 Lecture, 1 Lab (26.25 instr hrs.)
Times for Credit: 3
Grading Option: A, B, C, D, F

Description: Designed for the home cook or culinary apprentice, Culinary Boot Camp features the basics of cooking, including kitchen terms, knife skills, and cooking techniques such as sauté, roast, broil, and braise. Learn how to read and follow a recipe, sample and identify an array of spices, herbs, grains, vegetables and meats, and plan and cook delicious meals.

Prerequisites: None

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Knowledge Level) Identify ingredients, equipment, and cooking terms. (CSLO 3)
2. (Application Level) Demonstrate ability to read a recipe, mise en place, measure wet and dry ingredients, and use a scale. (CSLO 3,4)
3. (Application Level) Demonstrate proper use of a chef's knife and correct technique for basic knife cuts. (CSLO 3,4)
4. (Application Level) Demonstrate basic skill level of various cooking techniques and procedures. (CSLO 3,4)
Internal/External Standards Accreditation
See Pinal County Environmental Health Codes, refer to Food Safety Program section at www.pinalcountyaz.gov/EnvironmentalHealth