This technical certificate of credit provides skills for entry into the food services preparation area as a prep cook. Topics include: food services history, safety and sanitation, purchasing and food control, nutrition and menu development and design, along with the principles of cooking.
| Course | Credit Hours |
|---|
| OCCUPATIONAL COURSES | |
CUUL 1000 Fundamentals of Culinary Arts Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and espirit d corp. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.
Required textbooks and materials:
- Letters to a Chef, ISBN 978-0-465-00777-6, $11.79
- Tasting Success, ISBN 978-0-478-58154-4, $55.94
- On Cooking, ISBN 978-0-13-345855-8, $143.25
- My Culinary Lab, $87.85
- ONE-TIME PURCHASE: Chef's Uniform, $72.50
- ONE-TIME PURCHASE: Equipment, $8.60
2452 | 4 |
CUUL 1120 Principles of Cooking This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.
Required textbooks and materials:
- On Cooking, ISBN 978-0-13-345855-8, $143.25
- My Culinary Lab, $87.85
- ONE-TIME PURCHASE: Chef's Uniform, $72.50
- ONE-TIME PURCHASE: Equipment, $8.60
2454 | 6 |
CUUL 1110 Culinary Safety and Sanitation Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.
Required textbooks and materials:
- ServSafe Essentials, ISBN 978-1-58280-317-3, $102.50
- My ServSafe Lab, $87.85
- ONE-TIME PURCHASE: Chef's Uniform, $72.50
- ONE-TIME PURCHASE: Equipment, $8.60
2453 | 2 |
| *12 minimum semester hour credits required for certificate | |
