Maricopa Community Colleges  CUL120   19986-19995 
Official Course Description: MCCCD Approval: 04/28/98
CUL120 19986-19995 L+L 2.75 Credit(s) 6.75 Period(s)
Stewarding
Focuses on stewarding as an important kitchen support service. Students will gain hands-on experience in dish and pot washing, cleaning and care of equipment, kitchen cleanup and the principles and practices of purchasing and receiving. Prerequisites: None. Corequisites: CUL130, CUL150, CUL160, and CUL170.
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MCCCD Official Course Competencies:
 
CUL120   19986-19995 Stewarding
1. Use appropriate equipment and chemicals to clean and sanitize a kitchen. (I)
2. Identify and describe the functions of stewards in a kitchen. (II)
3. Receive food stuffs from purveyors, conduct inspections of foodstuffs and store food in appropriate storage areas. (III)
4. Describe and practice effective food rotation. (IV)
5. Explain physical and point-of-sale food ordering systems. (V)
6. Take a weekly inventory and practice ordering a week's worth of food. (V)
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MCCCD Official Course Outline:
 
CUL120   19986-19995 Stewarding
    I. Cleaning and Sanitizing a Kitchen
        A. Breakdown and cleaning equipment
        B. Uses and dangers of chemicals
        C. Cleaning walls and floors
        D. Storage of chemicals
        E. Care of cleaning equipment
      II. Functions of Stewards
          A. Set-up and breakdown of pot room
          B. Set-up and breakdown of dish room
          C. Re-supply silverware, dishware and equipment
          D. Set-up cooking area
        III. Receiving
            A. Food Inspection
              1. Count
              2. Weight
              3. Size
              4. U.S. stamps
              5. Freshness
            B. Food storage
            C. Maintenance of food storage areas
          IV. Food Rotation
              A. Tagging incoming foodstuffs
              B. Rotation of older foods
              C. Methods of waste reduction
            V. Ordering Systems
                A. Inventory
                  1. Daily
                  2. Weekly
                B. Point-of-sale reports
                C. Placing weekly orders
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