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CUL 121 Culinary Concepts
Credit Hours:  1
Effective Term: Fall 2014
AGEC: None  
Credit Breakdown: .75 Lecture, 1 Lab (26.25 instruct hrs)
Times for Credit: 4
Grading Option: A/F Only

Description: Explore principles and techniques of various cooking methods applied to a range of cuisines, from basic cooking to ethnic and specialty foods. Specialty topics will vary; presentation will be a combination of discussion, demonstration and hands-on food preparation.

Prerequisites: None

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Knowledge Level) Identify and define ingredients, equipment, tastes and flavors, and the cultural significance of foods related to various cuisines and specialty items.
2. (Application Level) Demonstrate knife skills and cooking and baking techniques as applied to a given range of foods and recipes.
3. (Evaluation Level) Conduct sensory analysis and evaluate presentation of finished products.
Internal/External Standards Accreditation
Students will prepare one or more recipes; evaluate their own product and class projects, and present oral and/or written feedback regarding the principles, techniques and products introduced in the class, per culinary arts program requirements.