Coopersmith Career Consulting | Evaluated Learning Experience
Culinary Arts Techniques (CUL-101)
Version 1 and 2: Varies (self study;self-paced).
Version 1: January 2015 - December 2019. Version 2: January 2020 - Present.
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.
Version 1 and 2: This course 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 topics 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.
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) (4/25 revalidation).