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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Coopersmith Career Consulting | Evaluated Learning Experience

Culinary Arts Techniques (CUL-101)

Location: 
Various; distance learning format
Length: 

Version 1 and 2: Varies (self study;self-paced).

Dates: 

Version 1: January 2015 - December 2019. Version 2: January 2020 - Present.

Instructional delivery format: 
Online/distance learning
Learner Outcomes: 

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

Instruction: 

Version 1 and 2: This self-study course is assessed by a final examination and provides an overview of the field of culinary arts and is designed to provide a snapshot of the fundamentals of the culinary profession as well as background on the theories that apply to the use of ingredients and preparation of foods. Major topices include: knowledge and skills chefs need to operate and manage a food service operation, preparation of a variety of foods, and management areas such as food safety, sanitation, menu creation, recipe conversion, inventory and cost control.

Credit recommendation: 

Version 1: In the associate/certificate degree category, 3 semester hours in Culinary Arts (1/15). Version 2: In the lower division/associate degree category, 3 semester hours in Culinary Arts, Culinary Management, or Food and Beverage Management (1/20 revalidation). 

 

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