CULA 107 - Keys to the Kitchen

Credit(s): 3

Students will explore essential cooking, knife and production skills needed for entry into a culinary program or an entry-level culinary-prep position. All students will successfully complete the ServSafe certification and demonstrate proficiency in safety, sanitation, nutrition, use of equipment, storage, and varied food preparation techniques. (Fall and Spring)

Course Learning Outcomes: Upon completion of the course, students will be able to
1. Apply risk management procedures to food safety, food storage and sanitation in a domestic
and production environment.
2. Obtain ServSafe certification from the National Restaurant Association Education
Foundation.
3. Demonstrate professionalism related to appearance, time management, and conduct.
4. Understand introductory nutrition principles, food plans, recipes, and preparation in a
domestic and production kitchen.
5. Identify and properly use a variety of food service tools and equipment used in a domestic
and production kitchen.
6. Understand and demonstrate knife skills needed to: cross chop, rock chop, slice, bias slice,
mince, dice, wedge, Julienne, Batonnet and Chiffonade.
7. Demonstrate appropriate scaling, measurement techniques and formula calculations for
domestic and production environments.
8. Prepare soups by: clear, puree, cream, chowder.
9. Prepare proteins by: pan fry, broil, steam, stew, marinade, and dry rub.
10. Prepare quick breads: biscuits, scones, muffins.
11. Prepare yeast breads, cookies, pie tarts, and plated desserts.