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Cooking- Introduction to Culinary Skills (CK101)
November 2017 – February 2023.
Upon successful completion of the course, students will be able to: define classical cooking terminology and techniques; apply the techniques as a skill of cooking; analyze taste and flavor of foods and beverages used in the lectures; identify types of foods and multiple ways to prepare each food item; compare flavors, textures, and techniques in preparing dishes and meals; understand a broad range of cooking genres from all over the world; explore the diversity of pallet and ingredients used in various areas of the culinary world; examine and assess different proteins and vegetables and the best preparation for each cut, size, order, and type; apply the skills learned to prepare, cut, cook, and serve food with confidence; recognize the different types flavors, textures, and aromas associated with each food item; develop and execute a full meal from start to finish; and invent new flavors through experimentation and problem solving in the kitchen.
Instruction is offered online through video lectures, study guides, required and supplemental readings, quizzes, homework, and final exams. Major topics include: the science of taste and the gateway it provides to flavor and enjoying the food we eat, how to properly care, store, and sharpen your knives; the best pots and pans, cutting boards, and utensils; sauté- dry heat cooking with fat including the right pan to use, what ingredients work for sautéing, and how to make cooked foods crispy and delicious, roasting- what cuts of meat and other ingredients react well to a dry heat cooking method such as roasting; frying- difference between what is frying and what is sautéing including what makes foods crispy, crunchy, but retain their moisture; from poach to steam – moist heat cooking, examining which foods are best using a moist heat cooking technique whether it be steaming, poaching, blanching, or sous vide, braising and stewing- combination cooking, grilling and broiling- develop the skill for seasoning and marinating meats, using an outdoor grill, and fine tuning your grill mark method, stocks and broths- the foundation, discuss the basis for most sauces, broths, and all savory cooking; a good stock, herbs and spices – delve into the complex world of herbs and spices while sampling, tasting, and assessing their flavors, aromas, and uses, sauces- from beurre blanc to béchamel, discover the mother sauces of classical French cookery and how they are a gateway for better sauce making, grains and legumes- learn about alkaline, salt, and fat effects on grains and legumes, salads from the cold kitchen, examine how to keep your leafy green crisp, learn to execute perfect vinaigrettes, eggs- from the classic to the contemporary, discover the many ways to cook an egg, many techniques will be used and shown such as poaching, hard boiling, frying, scrambling, omelets, and more, soups from around the world, from fettucine to orecchiette- fresh and dry pastas, assemble and execute fresh hand-made pasta, discover the science behind a good dough and the molecular structures that form the threads of gluten, compare chewy, al dente, and chalky, meat- from spatchcocked chicken to brined pork chops, evaluate the need for brining and the proper components of a brining liquid, timing, temperature, and use, execute the fast cooking of chicken when spatchcocked, discuss other cuts of meat, fish, and poultry that can be brined, roasted, or grilled, seafood- learn key tips for purchasing, inspecting, and preparing whole and fileted fish and other seafood, vegetables in glorious variety, examine the never-ending rainbow of vegetables in cooking, execute a proper and simple dessert, evaluate and examine the flavors, tastes, and aromas of wine when paired with different foods, using all skills for the culmination of a total meal prepared and executed to perfection using the methods, techniques, ingredients and flavors.
In the lower division baccalaureate/associate degree category, 2 semester hours in Culinary Arts, Hospitality Management, Nutrition, or Food Science (2/18).