Maricopa Community Colleges  CUL140   19986-20035 
Official Course Description: MCCCD Approval: 04/28/98
CUL140 19986-20035 LEC 2 Credit(s) 2 Period(s)
Culinary Principles I
Historical background of culinary work. Emphasis on principles and terminology used in contemporary kitchens. Includes food history, tools and equipment, food preparation, food tasting and sensory evaluation, stocks and sauces, herbs and spices, chocolates, vegetables and menu usage. Prerequisites: None.
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MCCCD Official Course Competencies:
 
CUL140   19986-20035 Culinary Principles I
1. Trace the historical background of professional food preparation.(I)
2. Identify the hierarchy of workers in both classical and modern kitchens and describe the job responsibilities of each.(I)
3. Trace the historical background of various foodstuffs.(I)
4. Describe the use and maintenance of hand tools and kitchen equipment. (II)
5. Recognize and describe classic knife cuts and techniques.(III)
6. Identify and describe classic stocks and sauces and their use in modern and classic food service(IV,V)
7. Explain and apply various cooking techniques.(VI)
8. Define cooking and food service terminology, to include both English and non English vocabulary. (VI,VII)
9. Identify the elements of and describe how to design a quality menu.(VIII)
10. Describe the process of sensory evaluation and conduct such an evaluation of various foodstuffs.(IX)
11. Identify various herbs and spices and describe their use in food preparation.(X)
12. Identify various chocolates and describe their use in food preparation.(XI)
13. Identify various vegetables and describe their use in food preparation and menu development.(XII)
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MCCCD Official Course Outline:
 
CUL140   19986-20035 Culinary Principles I
    I. Professionalism
        A. History of food preparation
        B. History of the culinary profession
        C. Great chefs
        D. Kitchen brigade
          1. Hierarchy of positions
          2. Job responsibilities
      II. Tools and Equipment
          A. Hand tools
            1. Identification and selection
            2. Use and maintenance
          B. Heavy Equipment
            1. Identification and selection
            2. Use and maintenance
        III. Knives and Knife Skills
            A. Selecting and storing
            B. Sharpening and steeling
            C. Classic cuts
          IV. Stocks
              A. Stock Making
                1. Brown
                2. White
                3. Fish
                4. Vegetable
              B. Reductions and glaces
              C. Use in classic and contemporary food service
            V. Sauces
                A. Mother/Leading Sauces
                  1. Brown
                  2. Veloute
                  3. Bˇchamel
                  4. Hollandaise
                  5. Tomato
                B. Small/compound sauces
                C. Beurre Blanc and Beurre Rouge
                D. Reduction sauces
              VI. Principles of Cooking
                  A. Heat transfer
                  B. Cooking media
                  C. Cooking methods
                    1. Dry heat
                    2. Moist heat
                    3. Combination
                VII. Food Service Vocabulary
                    A. Value and use of terminology
                    B. Professional jargon
                  VIII. The Menu
                      A. Elements
                      B. Design
                    IX. Tasting
                        A. Biological and physical components
                        B. Cultural impact
                        C. Sensory evaluations
                      X. Herbs and Spices
                          A. History
                          B. Tasting and sensory evaluation
                          C. Culinary Usage
                        XI. Chocolate
                            A. History
                            B. Tasting and sensory evaluation
                            C. Culinary usage
                          XII. Vegetables
                              A. Identification
                              B. Selection and storage
                              C. Preparation and use
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