CULN1202 Introduction to Culinary Arts

Course Description

This course introduces and covers key introductory components of the Culinary Arts program at SCTCC as well as an introduction to the Food Service industry including historical/foundational practices, standards of professionalism, industry-specific terminology, the use of weights/measurements, equipment/tool identification, safe equipment/tool usage, and proper cleaning and sanitization of equipment/tools. This course will also cover knife identification, knife use, and proper care of knives.

Student Learning Outcomes

  • Identify and display proper standards of professionalism within the
    Food Service industry.
  • Define various segments within the Food Service industry and identify
    various employment opportunities within each segment.
  • Explain various historical/foundational practices within the Food
    Service industry and apply practices to current methodologies.
  • Learn, utilize and apply kitchen terminology to all aspects of food
    production.
  • Identify by sight equipment/tool items within a kitchen
    environment.
  • Demonstrate proper use of scales and weights/measurements.
  • Demonstrate proper use of, and proper cleaning/sanitization procedures
    for multiple kitchen equipment items.
  • Identify various types/parts of kitchen knives and demonstrate
    appropriate knife usage and proper knife care.

Prerequisite

Please see eServices for section availability and current pre-req/test score requirements for this course.

3 credits: 2 lectures / presentations, 1 lab, 0 other