Feb 17, 2019
CULA 116 Culinary Skills and Concepts
This course introduces students to the basics of the food service kitchen. The student learns to identify and use culinary tools and equipment, including knives, hand tools, and small appliances. They learn basic kitchen preparations and procedures, including stocks, sauces, and soups. This course requires the student to acquire a Washington State Public Health Card in the first week of class.
Prerequisites: ABED 046 (or equivalent placement score for ENGL 093 or higher) and ABED 040 (or equivalent placement score for MATH 087 or higher)
Corequisites: CULA 128
Quarters Offered: All
This course teaches to the global outcome of Teamwork.
This course teaches to the global outcome of Information Literacy.
Upon successful completion of this course students will be able to:
- Recognize and identify culinary equipment
- Demonstrate understanding of knives, hand tools, and other culinary equipment
- Execute basic knife skills employing all of the classic cuts
- Recognize and identify commonly used fruits, vegetables, grains, starches, meat, fish, and poultry
- Identify fresh herbs, spices, seasonings, oils, and vinegars
- Employ standard weights and measures to demonstrate proper scaling and measurement techniques and recipe conversions
- Demonstrate knowledge of classic sauce and soup making
- Exhibit knowledge of basic cooking techniques including poaching, sautéing, grilling, blanching, and baking
- Collaborate and cooperate with co-workers