CULI 1340 - Restaurant Cookery I

4.5 Credits

Learning focuses on the operation of a restaurant kitchen. Students engage in the processes of food preparation, the service of the menu, and kitchen operational tasks. The preparation of a variety of regional cuisines engages a cultural appreciation for ingredients, flavor combinations, and the applications of cookery methods. The service of the menu and the quantity production of the cuisines provide a structured pace for students to apply, adapt, and hone skill sets learned in previous classes.

Note: To help ensure success in this course, it is strongly encouraged that students complete MATH 1242 or higher prior to enrolling in this course.

Prerequisites: (1) CULI 1230

Lecture Hours: 1.0
Lab Hours: 10.5
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

Embody professionalism and respect for the kitchen.

Exhibit 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.

Scale recipes to generate preparations on an as needed basis determined from an inventory.

Explain the cultural relevance of various preparations.

Maintain and evaluate service pace and execution quality.

Conduct and synthesis various operational kitchen management tasks.

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