Culinary Arts

Culinary Fundamentals - CCL

Major: 
5532
Effective term: 
2016 Fall
Final term: 
2017 Fall
Award: 
CCL
Total credits required: 
16
Program Availability: 
Shared
Description

The Certificate of Completion (CCL) in Culinary Fundamentals is designed to equip students with basic skills in culinary arts. The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, breads and pastries.

Program notes

Students must earn a grade of "C" or better for all courses within the program. ++ indicates any suffixed courses.

Requirements
Credits:12
CUL101Culinary Fundamentals: Culinary Basics 3
CUL102Culinary Fundamentals: Hot Foods 3
CUL103Culinary Fundamentals: Breakfast and Garde Manger 3
CUL104Culinary Fundamentals: Bakery and Pastry 3
Restricted Electives
Credits:4
CUL+++++ Any CUL Culinary Arts prefixed course(s) except courses used to satisfy Required Courses 1-4
Competencies
  1. Identify culinary principles, nutrition practices, safety and sanitation techniques for basic kitchen and food service operation. (CUL101)
  2. Identify fruit and vegetable classifications and demonstrate preparation and usage of a variety of products. (CUL101)
  3. Demonstrate the appropriate use of kitchen smallwares, equipment, knives and bakery equipment. (CUL101, CUL104)
  4. Demonstrate the use of food costing techniques and recipe conversions using standard and metric measurements. (CUL101, CUL104)
  5. Illustrate knowledge of fabrication of meats, fish and poultry products. (CUL102)
  6. Describe and produce basic stocks, sauces and soups. (CUL102)
  7. Demonstrate methods of cooking by conduction, convection and radiation in the utilization of poultry, fish and meat products. (CUL102)
  8. Produce a variety of cheeses and pastas. (CUL103)
  9. Demonstrate and describe production of dressings for salads and sandwiches. (CUL103)
  10. Produce simple salads and sandwiches appropriate for the food service industry. (CUL103)
  11. Demonstrate practices of canape and hors d'oeuvre production. (CUL103)
  12. Identify and prepare basic breads and rolls. (CUL104)
  13. Produce cakes, cookies, bakery sauces, icings and fillings. (CUL104)