CULN 1100 Introduction to Foodservice
Course Information
| Course Number | CULN 1100 |
|---|---|
| Course Title | Introduction to Foodservice |
| Description | This course includes an introduction to the food service industry, culinary terms, use of weights and measures, and kitchen safety. The course also covers equipment and knife identification and use. (Prerequisites: None) |
| Total Credits | 2 |
| Total Hours | 48 |
| Instruction Type | Credits and Hours |
|---|---|
| Lecture | 1 Credit, 24 Hours |
| Lab | 1 Credit, 24 Hours |
Pre/Corequisites
None
Institutional Core Competencies
- Communication - Students will be able to demonstrate appropriate and effective interactions with others to achieve their personal, academic, and professional objectives.
- Critical and Creative Thinking - Students will be able to demonstrate purposeful thinking with the goal of using a creative process for developing and building upon ideas and/or the goal of using a critical process for the analyzing and evaluating of ideas.
Course Competencies
- Decribe employment opportunities within foodservice industry.
- List responsibilities and duties of foodservice employees.
- Apply kitchen safety principles.
- Identify kitchen utensil usage.
- Summarize state and federal employment laws.
- Analyze stress management techniques.
SCC Accessibility Statement
South Central College strives to make all learning experiences as accessible as possible. If you have a disability and need accommodations for access to this class, contact the Academic Support Center to request and discuss accommodations.
North Mankato: Room B-132, (507) 389-7222; Faribault: Room A-116, (507) 332-7222.
Additional information and forms can be found at: southcentral.edu/disability
This material can be made available in alternative formats by contacting the Academic Support Center at 507-389-7222.