Department:    CAHM

 Course #:    170

 Credits:    1

 Variable:     No

 Course Description  

Introduction to kitchen principles and foundation sauces. Orientation of equipment safety, sanitation, course requirements, books and tools. Overview of the global history of cuisine and the many multi-cultural contributions to the development of modern international flavor principles.

 Prerequisite  

None

Contact Hours (based on 11 week quarter)

Lecture: 11

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Define hospitality and the philosophy of the hospitality industry.
2. Trace the growth and development of the hospitality and tourism industry.
3. Describe the various cuisine and contributions of leading culinarians.
4. Identify professional organizations within the field; explain purposes and benefits.
5. Outline the organization, structure and functional area in various hospitality organizations as a perspective for later courses in menu planning, purchasing, food production and service, food and beverage controls, management, etc.
6. Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry.
7. Perform basic mise en place skills.
8. Evaluate global history of cuisine and the development of modern international flavor principles.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

4. Community & Cultural Diversity

Definition: Recognizing the value of human communities and cultures from multiple perspectives through a critical understanding of their similarities and differences.

Outcomes: Students will be able to . . .
4.2 Understand, value and respect human differences and commonalities as they relate to issues of race, social class, gender, sexual orientation, disabilities and culture.

5. Global & Local Awareness & Responsibility

Definition: Understanding the complexity and interdependence of, and stewardship responsibilities to, local and global communities and environments.

Outcomes: Students will be able to . . .
5.4 Understand the concept of local/global stewardship, and its ethical components, to communities and environments.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.1 Demonstrate an understanding of the creative process.
7.2 Demonstrate knowledge of aesthetic principles.

10. Technology

Definition: Understanding the role of technology in society and using technology appropriately and effectively.

Outcomes: Students will be able to . . .
10.1 Demonstrate an understanding of the development and impact of technology in human experience (history, global, and local).

Course Contents

1. Professionalism.
2. Food, safety and sanitation.
3. Tools and equipment.
4. Knife skills.
5. Basic Mise en Place in a professional kitchen.
6. Global history of cuisine.