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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Consortium for International Studies | Evaluated Learning Experience

Culinary Arts Techniques SOC 102

Location: 

Various; distance learning format

Length: 

Version 1 and 2: Varies; self-study.

Dates: 

Version 1: September 2018 - January 2019. Version 2: February 2019 - Present. 

Instructional delivery format: 
Hybrid course/exam
Learner Outcomes: 

Version 1 and 2: Upon successful completion of this course, students will be able to: describe proper food safety and sanitation procedures; identify a variety of kitchen tools and procedures necessary to use them; distinguish various knives and discuss best practices for their maintenance; select proper flavorings to enhance dish, describe how heat alters food; select and describe various stocks, sauces, soups; distinguish between different cuts of beef, veal, and lamb; distinguish between types of poultry and describe their inspection and grading processes; identify a variety of fruits and vegetables and their proper storage; describe various potatoes, pastas and grains; and select the best greens and vegetables, garnishes and dressings for salads.

Instruction: 

Version 1: Major topics include: various aspects of the culinary profession, including kitchen safety and sanitation, kitchen tools, procedures, and culinary techniques. Version 2: Same as Version 1 with an additional lab component. 

Credit recommendation: 

Version 1: In the lower division baccalaureate/associate degree category, 1 semester hour in Introduction to Culinary Arts, Culinary Arts Foundations, or Introductory Cooking (8/18). Version 2: In the lower division baccalaureate/associate degree category, 3 semester hours in Introduction to Culinary Arts, Culinary Arts Foundations, or Introductory Cooking (2/19 administrative review).

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