Catalog 2017-2018 
    Apr 21, 2021  
Catalog 2017-2018 [ARCHIVED CATALOG]

CULA 116 Culinary Skills and Concepts

9 credits
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: Fall, Winter, Spring

Global Outcomes:
This course teaches to the global outcome of Information Literacy.

Student Outcomes/Competencies:
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

Total Hours: 150 Lecture Hours: 30 Lab or Clinical Hours: 120