CA 120 - Culinary Arts Methods

Credits: 6
LAB hours per week: 12
In this course, students develop basic skills and apply the principles of food safety and sanitation, workplace safety, food preparation, and cooking methodologies in a kitchen lab setting. They employ various moist and dry heat cooking methods and practice techniques to produce both appetizers and entrees.
Course Outcomes:

Identify the ingredients commonly used in cooking and the professional kitchen.
Employ various cooking techniques according to the dish being produced.
Select and use the proper tools and equipment based on the cooking techniques.
Practice mise-en-place in quantity food production.
Apply ServSafe, operation, cleaning, and maintenance methods to ensure safety and safe equipment use in a commercial kitchen.
Demonstrate teamwork, time management, and decision-making skills required in a production environment.

Course Topics:

Dry heat cooking methods.
Moist heat cooking methods.
Brines, fresh herbs and spices.
Breading product for frying.
Rice, potato, grain, and legumes recipes.
Proper sauces for different cooking techniques.
Production and large-scale cooking techniques.
Safety and sanitation techniques applied in the commercial kitchen.
Teamwork and time management in a production environment.

Course Attribute(s): None