Department:    CAHM

 Course #:    171

 Credits:    3

 Variable:     No

 Course Description  

Introduction to the care and use of tools in the professional kitchen and to the various cooking methods including moist heat, dry heat, and combination cooking methods.

 Prerequisite  

None

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 66

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. Demonstrate knife skills, hand tool and equipment operation.
2. Demonstrate how to read and follow a standard recipe.
3. Identify and use utensils, pots and pans.
4. Demonstrate dry heat methods of cooking including roasting and baking, broiling and grilling, griddling, sautéing, frying, and deep frying, as it applies to meats, seafood, and poultry.
5. Demonstrate moist heat methods of cooking including steaming, poaching, and simmering.
6. Demonstrate combined methods of cooking including braising and stewing.
7. Identify a variety of meats, seafood, and poultry.
8. Demonstrate the application of cooking methods used for vegetables and starches.

General Education Learning Values & Outcomes

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

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community.
6.3 Apply successful organizational strategies of planning, goal setting, prioritizing, resolving conflict, and managing time to specific goals and/or projects.

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.

Course Contents

1. Knife skills.
2. Comprehension and use of recipes.
3. Fundamental skills in meat, poultry and seafood preparation.
4. Fundamental skills in vegetable and starch preparation.