CUL 115 - Foundations in Culinary Arts

Institution:

Delaware County Community College

Subject:

Culinary Arts

Description:

Students will be introduced to the use and care of professional foodservice equipment, basic knife skills, basic cooking methods, weighing and measuring, culinary terminology and applying kitchen sanitation and safety. Students will practice hands-on development of these skills in a professional kitchen. Upon successful completion of this course, students should be able to: Demonstrate the safe and proper use and care of commercial foodservice equipment; Demonstrate safe kitchen work habits and safe food handling; Demonstrate a proficiency in basic knife skills; Demonstrate a proficiency in accurate weighing and measuring of wet and dry food ingredients; Demonstrate a proficiency in production of stocks and leading sauces; Demonstrate an understanding of the theory and practice of basic cooking techniques; Demonstrate a working knowledge of basic culinary terminology; Demonstrate the ability to identify various food products.

Credits:

3.00

Credit Hours:

Prerequisites:

MAT 050 or Appropriate Placement Test Scores

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.dccc.edu

Phone Number:

(610) 359-5000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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