CUL 303 - Culinary Program Practicals

Credits: 5
Lecture Contact Hours: 1
Lab Contact Hours: 4
Description: This course is designed to be an orientation to the Culinary bachelor degree programs. Students will demonstrate proper culinary skills. Learning strategies will focus on knife handling skills, team skills and professionalism, safety and sanitation, financial control practices, equipment utilization, identification of food products, nutritional guidelines, cold food garde-manger, butchery skills, an awareness of international cuisines and cultures and a high level of understanding of culinary techniques. Application of appropriate technology for a career in the Culinary Arts, along with critical research skills, will be addressed.

Prerequisites: Current ServSafe Certification. CIS 120.

Completion of an accredited ACFEF culinary program or consent of department.

College level reading, overall high school GPA of 2.8 or higher, or a minimum score of 18 ACT-Reading, 25 SAT-Reading, 70 CPT-Reading Comprehension or 250 NGA-Reading.

College level writing, overall high school GPA of 2.8 or higher, or a minimum score of 22 ACT-English, 29 SAT-Writing and Language, 108 CPT-Sentence Skills or 276 NGA-Writing.

College level math, overall high school GPA of 2.8 or higher, or a minimum score of 19 ACT-Math, 25 SAT-Math, 78 CPT-Elementary Algebra or 250 NGA-Quantitative Reasoning, Algebra and Statistics.
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Winter, Spring, Fall
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Course Competencies

Select supervisory management skills.
Perform proper sanitation, safety and organizational techniques.
Apply nutritional dietary guidelines of the U.S.D.A.
Practice standard financial control techniques for the culinary industry.
Demonstrate the use of kitchen equipment.
Perform front of house skills.
Demonstrate food preparation and service techniques.
Demonstrate baking and pastry techniques.
Demonstrate advanced knife skills and sharpening techniques.
Identify food products used in kitchen production.
Identify basic food science concepts.
Design plate presentations.
Analyze recipes.
Construct product research paper.
Create a professional profile and portfolio that demonstrates competency for the culinary industry.
Discriminate processing, portioning and storage of butchery products.
Demonstrate cold food garde-manger.
Demonstrate respect for international cuisines and cultures.