Sep 26, 2022  
2019-2020 Archived Catalog 
    
2019-2020 Archived Catalog

CULA-101 Culinary Knife Skills

Credits 2 / 2 Contact Hours
Prerequisite: Placement into RDNG-016  (ACSR-016) Approved uniform and knife set required.
Knives are the most important tool in the chefs tool kit and are a critical component of the preparation of fruits and vegetables texture butchering and fabricating meat poultry fish and shellfish. Learning to perform these tasks safely and efficiently is an essential part of a students training. This course will introduce the student to the various tasks that can be accomplished with the correct knife develop the students culinary knife skills as well as their understanding in how knives improve the color flavor texture and overall visual appeal of food.

Course Outcomes
1. Understand knife construction - of the numerous shapes and styles available, student will learn the importance of choosing the proper knife for the job 2. Identify and explain the anatomy of a knife - students will learn proper terminology, identify and name each component of a knife 3. Recognize and explain knife shapes - students will learn the proper names for each commonly used knife as well as its intended use 4. Identify, use and explain sharpening equipment - students will gain knowledge of common sharpening instruments and will learn the proper sharpening and honing techniques as well as address common sharpening mistakes 5. Explain and practice knife safety - students will learn knife safety to avoid accidents. proper care and maintenance in the culinary environment 6. Demonstrate with 95% accuracy knife use