CUL 36 - Introduction to Culinary Arts

Institution:

Riverside City College

Subject:

Description:

Prerequisite: None. Advisory: MAT-62A, MAT-62B, MAT-62C, REA-95. Limitation on Enrollment: Negative TB test/chest x-ray within the last three years. Overview of the culinary arts and the food industry. An introduction to the fundamental knowledge and concepts of basic food preparation, culinary theory and terminology, skills, techniques, use and care of commercial equipment and procedures. Emphasis is given to the study of different production (cooking methods) and product flow. Basic concepts of kitchen organization and operation, heat transfer, use of standardized recipe and recipe conversion, weights and measures, basic menu construction, food composition, nutrition and working methods. Relationship between front and back of the house activities is discussed. Skills and techniques will be developed in the preparation and production of all aspects of breakfast cookery; use of standardized recipes, fruit and vegetable identification, short order cooking, and safety and sanitation. Prepares for entry level skills as a server, breakfast cook, short order cook and bus person. Students will be required to purchase a knife set and five sets of uniforms. Students will earn Presenting Service, ServSafe Certification and CPR Certification as part of their course requirements. 45 hours lecture and 307 hours laboratory.

Credits:

8.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.rcc.edu/riverside/

Phone Number:

(951) 222-8000 ext 8979

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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