Mar 20, 2023  
2019-2020 Archived Catalog 
2019-2020 Archived Catalog

CULA-105 Intro to Professional Cookery

Credits 3 / 3 Contact Hours
Prerequisite: Placement into RDNG-016  (ACSR-016)
This course is designed to give the student an introduction to the production kitchen and preparation techniques. The student will gain competency in knife skills food safety practices vegetable cutting and techniques; effect of heat on starch common cereal grains and techniques for combining cereal and water; fiber component of vegetables selection and USDA grades and vegetable preparation; meat poultry and seafood and their composition structure and classification; factors affecting tenderness storage and cooking techniques.

Course Outcomes
1. Identify good manufacturing practices with 90% accuracy 2. Define and explain food additives an how they impact foods flavor, preserving, stabilizing and thickening abilities with 90% accuracy 3. Describe how food products are inspection and/or processed to assure sanitary practices and labeling of food products are safe for human consumption with 90% accuracy. 4. Describe grading of food products and how grading affect the classification of foods with 90% accuracy 5. Explain standards of identity with 90% accuracy 6. Write specifications for food products with 95% accuracy 7. Convert recipes in weights and measurements with 95% accuracy 8. Measure staple foods, such as, flour, solid fats, sugar, liquids, and etc. with 95% accuracy 9. Read, follow and produce recipes with 90% accuracy 10. Explain the various knives and their parts and use them with 90% accuracy 11. Illustrate how to prevent food borne illness with 95% accuracy 12. Identify hazard and critical control points in the production kitchen with 95% accuracy 13. Describe the characteristics of microorganism with 95% accuracy 14. Define the composition and nutritive value of vegetable and how to obtain the values in vegetable production with 90% accuracy 15. Identify proper selection of vegetables to assure freshness and how to select USDA grades with 90% accuracy 16. Explain methods of cooking vegetables to obtain vitamins, color, and fiber content with 90% accuracy 17. Develop skills in classical and contemporary vegetable cutting with 90% accuracy 18.  Identify and select potatoes, dried legumes, pasta, and cereal grains with 90% accuracy 19.  Describe the composition of meat, poultry and seafood and explain how heat alters its composition with 90% accuracy 20.  Explain the structure of meat, select various cuts and cook it to develop tenderness and juiciness, and prevent shrinkage with 90% accuracy 21.  Illustrate specific cooking methods of meat, poultry and seafood with 90% accuracy