CULA1106 Culinary Culture and Industry
This course is designed to introduce the foodservice industry, its history, organization, the importance of safety/sanitation and the care and use of kitchen tools and equipment. Students will become familiar with the organizational structure and basic functions of departments within hospitality and foodservice establishments. It will also include basic product identification, recipe structure, menu planning, plus cooking methods.
Prerequisite
Qualifying score on reading assessment test OR
ENGL0901
Course Requirements and Evaluation
Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.
Learning Outcomes
The following outcomes will be addressed in the course:
Define food service industry segments
Explain kitchen safety and sanitation rules
Identify professional kitchen equipment
Explain various cooking methods
Identify professional foodservice organization structures
Define food service terms
Calculate recipe costs
Describe various menu structures
Identify the pre-preparation process
Demonstrate the use of professional cutlery
Identify basic foods
Identify units of weight and measure
Text and References
A list of textbooks required for this course is available at the
bookstore.
Course Scheduling
The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE). Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals. Refer to the Credit Details section of this course outline for the credit breakdown.
Accommodations Statement
Disability Services assists students with disabilities who need accommodations to access programs, services and college activities. If this applies to you, please contact the DS Office on your campus to initiate the accommodations process.
Brooklyn Park Campus - 763-488-2477
Eden Prairie Campus – 952-995-1544
Campus
Brooklyn Park Campus: 952-995-1300
Credit Details