CULN 120 - Fundamentals of Cookery

Institution:

Kapiolani Community College

Subject:

Description:

1 hours lecture, 13 hours lab per week (2 hours lecture, 26 hours lab per week for 8 weeks) Prerequisite(s): Credit or concurrent enrollment in CULN 111 or consent of instructor or credit in FSHE 102; credit or concurrent enrollment in CULN 112 or consent of instructor or credit in FSHE 103; student must meet with Culinary counselor to check on orientation requirements. Comment: CULN 120 may be offered as a full semester course or as 8-week modules. CULN 120 was formerly FSHE 110. CULN 120 covers the fundamental concepts, skills and techniques of cookery. It includes the study of culinary terms and ingredients; cooking theories and procedures for making stocks, soups and sauces; basic cooking methods; handling and preparation techniques for fruits, vegetables, and starches; proper use of recipes, tools, and equipment with special emphasis on knife handling skills. Upon successful completion of CULN 120, the student should be able to: 1. Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques. 2. Identify the parts/components of a recipe. 3. Describe and use a standardized recipe. 4. Outline the procedure for writing a standardized recipe. 5. Write a standardized recipe. 6. Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc. 7. Define and describe the sautéing process. 8. Prepare a variety of foods using the sauté techniques. 9. Evaluate the quality of sautéed items. 10. Define and describe the processes of pan-frying and deep-frying. 11. Fry a variety of foods to their proper doneness. 12. Evaluate the quality of fried foods. 13. Define and describe the roasting and baking processes. 14. Compare and contrast roasting to baking, poeleing, smoke-roasting and spit-roasting. 15. Roast meats, poultry, and fish to the correct doneness to develop the best flavor and texture in the finished dish. 16. Evaluate the quality of roasted items. 17. Define and describe the barbecue process. 18. Select and prepare meats and seasonings and barbecue them to the appropriate doneness. 19. Evaluate the quality of barbecued items. 20. Define and describe the process of grilling and broiling. 21. Grill and broil foods to the proper doneness. 22. Evaluate the quality of grilled and broiled items. 23. Define and describe the processes of braising and stewing, noting the similarities and differences. 24. Braise and stew foods to the proper doneness. 25. Evaluate the quality of braised and stewed items. 26. Define and describe the process of shallow-poaching. 27. Prepare shallow-poached foods properly and produce a sauce that incorporates the cooking liquid. 28. Evaluate the quality of shallow-poached items. 29. Define poaching and simmering and correctly identify the temperature range at which each occurs. 30. Poach and simmer foods to the proper doneness. 31. Evaluate the quality of poached and simmered foods. 32. Define and describe the boiling and steaming process. 33. Prepare boiled and steamed foods to the proper doneness. 34. Evaluate the quality of boiled and steamed items. 35. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques. 36. Identify and use herbs, spices, oils and vinegar, condiments, marinades and rubs. 37. Evaluate the quality of herbs, spices, oils, vinegar, condiments, marinades, and rubs. 38. Perform basic fabrication tasks with meat, poultry, seafood and variety meats. 39. Using the basic cooking methods, prepare meat, seafood, poultry, and variety meats to the proper doneness. 40. Evaluate the quality of prepared meats, seafood, poultry, and variety meats. 41. Define stock and describe its uses. 42. Identify different types of stocks. 43. List the basic ingredients needed for making stocks. 44. Describe the functions of the ingredients. 45. Describe the process of making stocks. 46. Prepare a variety of stocks. 47. Evaluate the quality of a properly made stock. 48. Define, describe and

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

kapiolani.hawaii.edu/page/home

Phone Number:

(808) 734-9000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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