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CUL 130 Culinary Principles and Applications I
Credit Hours:  3
Effective Term: Fall 2018
SUN#: None
AGEC: None  
Credit Breakdown: 1 Lecture, 6 Labs
Times for Credit: 1
Grading Option: A, B, C, D, F
Cross-Listed:


Description: Introduction to small and large quantity cooking, including principles, techniques, and preparation with an emphasis on basic skills, food products, equipment, and sanitation practices. Requires 16 hours of supervised experience catering events outside of class. Prerequisite: MAT082 or higher. Prerequisite or corequisite: RDG100 and CUL105.

Prerequisites: MAT082 or higher; RDG100 and CUL105 must be taken as a prerequisite or a corequisite.

Corequisites: RDG100 and CUL105 must be taken as a prerequisite or a corequisite.

Recommendations: None

Measurable Student Learning Outcomes
1. (Application Level) Identify equipment and tools used in the professional kitchen; demonstrate proper selection, use, and care of equipment and tools. (CSLO #2)
2. (Knowledge Level) Define basic cooking terms and use them appropriately. (CSLO #2)
3. (Application Level) Demonstrate proper scaling and measurement techniques for various types of ingredients. (CSLO #2,3)
4. (Application Level) Demonstrate effective and efficient knife skills, with emphasis on safety. (CSLO #3)
5. (Application Level) Practice industry standards of food safety in all aspects of food preparation, presentation, and storage. (CSLO #3)
6. (Synthesis Level) Perform basic math functions to calculate recipe yield conversions. (CSLO #2,4)
7. (Evaluation Level) Identify quality characteristics, purchasing, and storage principles, and apply various cooking techniques to dairy products, eggs, meats, vegetables, herbs, fruits, legumes, and grains. Evaluate finished products for quality and sensory characteristics, per instructor guidelines. (CSLO #2)
8. (Application Level) Describe and demonstrate proper preparation of various stocks, sauces, soups, and salad dressings. (CSLO #2,3,4)
9. (Synthesis Level) Demonstrate ability to mise en place ingredients and equipment, increase speed and accuracy, and work as a team member. (CSLO #2,3)
Internal/External Standards Accreditation
None