Theory and practice of basic elements of culinary arts fundamentals. Emphasis on safety, sanitation, and uniform requirements, culinary terminology, basic nutritional guidelines, equipment needs and usage, standard measurements, knife selection and care, basic knife cuts, and fruit and vegetable identification and preparation.
Prerequisites
None
Student Learning Outcomes
- Identify commercial kitchen hierarchy and job descriptions.
- Identify uniform requirements for commercial kitchens.
- Describe and apply safety and sanitation practices in a kitchen.
- Identify and describe nutritional elements and concepts of basic foods and interpret recipes.
- Demonstrate appropriate use of kitchen smallwares and small commercial equipment.
- Employ the use of large commercial grade equipment.
- Demonstrate food costing techniques and recipe conversions and apply culinary mathematics.
- Interpret food preparation techniques and demonstrate common industry standard knife cuts and shapes.
- Recognize and identify fruit classifications.
- Demonstrate preparation and usage of a variety of fruits.
- Recognize and identify vegetable classifications.
- Demonstrate preparation and usage of a variety of vegetables in fresh and dried forms.