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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

EdTech Institute, LLC (formerly The Sage Group, LLC) | Evaluated Learning Experience

Advanced Culinary Arts - Principles and Applications (289)

45 hours (7.5 weeks).
Various approved locations throughout the United States.

August 2012 - August 2017.

Instructional delivery format: 
Traditional classroom model
Learner Outcomes: 

Students will be able to: define external and internal customers; describe common types of dining environments and meal service styles; describe front-of-house (FOH) and back-of-house (BOH) foodservice career opportunities and workflow; discuss management and specialized foodservice careers; discuss agencies and organizations responsible for regulating food service safety standards; explain how pathogens cause foodborne illnesses; describe biological, physical and chemical contaminants that can be found in food; define temperature range known as the temperature danger zone; demonstrate proper sanitation and safety practices such as handwashing; discuss the Hazard Analysis Critical Control Points (HACCP) principles; discuss safety data sheet (SDS); describe the parts of a knife and the function of each part; differentiate among the four types of blade edges; describe the distinguishing features of small and large knives; demonstrate safe handling procedures of knives and specialty cutting tools; demonstrate various types of cuts; discuss volume measuring, mixing and blending, turning and lifting tools; discuss cookware and ovenware; explain NSF-certified tools and equipment; discuss safety guidelines for operating and maintaining equipment; discuss the major areas of the professional kitchen; describe safety, receiving, storage, sanitation equipment used in the professional kitchen; describe preparation, cooking, and baking equipment used in the professional kitchen; discuss the common elements of standardized recipes; differentiate among weight, volume, and count and convert measurements; scale recipes based on yield, portion size, and product availability; calculate the as-purchased unit cost, the edible-portion cost of and the yield percentage of a food item; perform a raw yield test and a cooking-loss yield test; calculate menu prices using different methods; discuss the six stages at which costs must be controlled to result in a profit; discuss gross profit, profit, gross pay, and net pay; list the six types, five functions and three classifications of a menu and explain the purpose of the truth-in-menu guidelines; discuss dietary considerations that affect menu planning; discuss dietary considerations that affect menu planning; discuss functions of nutrients; discuss key recommendations in Dietary Guidelines for Americans; explain how recipes can be modified; describe the three methods of heat transfer and three types of radiation heat transfer used to cook food; describe five reactions that change the color or texture of food; discuss dry-heat and moist-heat cooking methods; discuss and demonstrate the use of combination cooking methods; discuss how flavors are developed in food; differentiate between flavorings and seasonings; identify herbs and spices; explain the use of rubs and marinades in flavor development; describe five categories of seasoning used in the professional kitchen; discuss the ingredients, procedures, and storage methods used to prepare quality stocks and sauces; prepare a sauce; discuss soup varieties, broth preparation, types and main components of sandwiches; describe types of sandwich fillings, types of hot and of cold sandwiches; explain the six main uses of eggs in food preparation and storage requirements for eggs; describe various types of breakfast menus; discuss the nutritional benefits of eating fruit and the proper procedures for preparing fruit in the professional kitchen; describe ways to accelerate and delay the ripening of fruits; discuss the procedures and techniques for preparing vegetables in the professional kitchen; demonstrate procedures and techniques for preparing potatoes, grains, and pastas in the professional kitchen; discuss garde manger fundamentals; discuss six types of salads, cheeses and cheese products, hors d'oeuvres and appetizers and various types of starters; describe the six types of poultry recognized by the USDA and how each kind is further classified; explain the meaning of the USDA inspection stamp; describe the qualities of Grade A poultry; demonstrate proper procedures and techniques for safely handling, storing, and preparing poultry in a professional kitchen; identify three kinds of ratites; discuss five kinds of farm-raised game birds; discuss seafood as a menu group; describe three classifications of fish based on external shape and structure; discuss different methods for cooking fish, crustaceans, mollusks, and cephalopods; describe the composition of beef and discuss the eight primal cuts of beef; explain the purpose of Institutional Meat Purchase Specifications; describe the composition of veal, beef, pork and lamb and the five primal cuts of beef and lamb; describe the USDA inspection and grading of beef, veal, pork and lamb; discuss different methods for cooking beef, veal, pork and lamb; discuss curing methods and cooking methods for pork; discuss various techniques for preparing lamb; discuss cooking lamb using different cooking methods; discuss how ingredients are measured in a bakeshop; describe types of ingredients used to create baked products; discuss common equipment, bakeware, and tools used in a bakeshop; and describe methods of mixing cake batters and identify nine types of icings.


This introductory classroom-based course includes a hands-on application of core skills. Topics include: foodservice professions, equipment and cooking techniques, food safety and sanitation, cost control fundamentals, menu planning, and nutrition.

Credit recommendation: 
In the lower division baccalaureate/associate degree category, 3 semester hours in Food Service (8/12).