CUL 130 - Foundations of Cooking A - Dry Heat Cookery

Credits: 3
Lecture Contact Hours: 1
Lab Contact Hours: 3.66
Description: This course is designed to introduce students to fundamental culinary terminology, methodology, processes and procedures as it relates to the professional kitchen with a focus on dry heat cooking methods. There will be an emphasis on kitchen safety, sanitation, equipment maintenance, operational procedures, station set up/breakdown and time management. Students will learn to apply these kitchen philosophies as they relate to the foundational cooking techniques of grilling, roasting, sauté and frying. Supporting techniques of stocks, sauce and soup development will also be included. Foundational cooking preparations for starches, grains and vegetable cookery will be established, along with nutritional concepts. Students must pass this course with a 2.0 or better.

Prerequisites: CUL 102 with a minimum grade of 2.0 or current ServSafe Manager certification. CUL 103 with a minimum grade of 2.5.
Corequisites: None.

Recommended: None.

Course Category: Occupational
Check Course Availability

Students who already have this knowledge or certification may qualify for prior learning credit. https://www.schoolcraft.edu/records/prior-learning-credits/

Course Competencies
1. Demonstrate how to set-up a proper cooking workstation.

2. Demonstrate proper kitchen sanitation procedures.

3. Explain basic cooking terminology used throughout the food service industry.

4. Execute knife skills in preparing food.

5. Assess the seasoning of prepared food items.

6. Differentiate the various dry heat cooking techniques.

7. Demonstrate dry heat cooking techniques: grilling, roasting, poelé method, sauté technique, pan frying, deep frying and pan roasting.

8. Explain the different methods of preparing grains: steaming, stewing, pilaf and risotto.

9. Execute the preparation of various grains utilizing various cooking methods.

10. Demonstrate the grilling and roasting of potatoes and vegetables.

11. Explain the different types of soups.

12. Prepare a broth soup, consommé and gumbo style soups.

13. Explain the five mother sauces.

14. Execute the five mother sauces and a derivative of each sauce.

15. Prepare a pan sauce from a roast.

16. Execute meatless dishes using fresh pasta.