CULN 1103 Culinary Fundamentals 1
Course Information
| Course Number | CULN 1103 |
|---|---|
| Course Title | Culinary Fundamentals 1 |
| Description | Students will learn basic concepts and principles of cooking. Students will be introduced to mise en place. Students will identify herbs and spices and different cooking methods. They will demonstrate proper knife skills and basic vegetable cuts. Students will make basic stocks, mother sauces and soups. (Corequisites: CULN 1101 and CULN 1104) |
| Total Credits | 4 |
| Total Hours | 96 |
| Instruction Type | Credits and Hours |
|---|---|
| Lecture | 4 Credits, 96 Hours |
Pre/Corequisites
Corequisite: CULN 1104
Corequisite: CULN 1101
Institutional Core Competencies
- Cultural Competence - Students will be able to demonstrate an attitude of personal curiosity, a rising knowledge of cultures, and an evolving range of skills for living and working among others with other worldviews and ways of life.
- Communication - Students will be able to demonstrate appropriate and effective interactions with others to achieve their personal, academic, and professional objectives.
- Civic Engagement and Social Responsibility - Students will be able to demonstrate the ability to engage in the social responsibilities expected of a community member.
Course Competencies
- Apply measurement conversions
- Operate commercial kitchen equipment
- Demonstrate sanitary food handling procedures
- Demonstrate the use of kitchen utensils.
- Demonstrate pre-preparation techniques
- Practice cooking doneness methods
- Practice moist heat cooking methods
- Apply equipment maintenance/cleaning procedures
- Implement station organization methods
- Demonstrate stock preparation methods
- Identify thickening agents
- Demonstrate making of leading sauces
- Demonstrate the different soup classifications
- Identify convenience stocks
- Apply breakfast cooking methods
- Identify breakfast beverages
- Produce potato preparation methods
- Distinguish the difference between fresh, dried herbs and spices
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.