CULI 1110 - Culinary Methods I

4.5 Credits

Students implement foundational working skills expected in a professional kitchen. This learning is achieved through discussion and operation of various kitchen equipment and facility processes. Students establish a safe working environment. Students investigate various cooking methods to generate and evaluate food.

Lecture Hours: 2.0
Lab Hours: 7.5
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

Exhibit professionalism and respect for the kitchen.
Demonstrate food code standards of kitchen sanitation, hygiene and uniform compliance.
Deploy safely the use of culinary knives, kitchen tools and equipment.
Implement the sustainability and business practices active within the facility.
Incorporate established kitchen organizational skills through various food production tasks.
Identify and describe foods, equipment, and processes used to introduce the methods.
Create and appraise a variety of foods using the identified repertoire of universal methods.

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