HOSP-224: Culinary Skills and Nutritional Cooking

School
Business, Entrepreneurship, and Professional Development
Division
Culinary Arts/Hospitality Mgmt
Department
Hospitality Studies
Academic Level
Undergraduate
Course Subject
Hospitality
Course Number
224
Course Title
Culinary Skills and Nutritional Cooking
Credit Hours
3.00
Instructor Contact Hours Per Semester
69.50 (for 15-week classes)
Student Contact Hours Per Semester
69.50 (for 15-week classes)
Grading Method
A-E
Pre-requisites
Satisfactory completion of or enrollment in ENG-081 or ENG-082 or higher, or a satisfactory score on the English placement exam.
Co-requisites
Completed or concurrent enrollment in HOSP-105, HOSP-220, and HOSP-226
Catalog Course Description

Introduces basic concepts in food preparation and techniques in food service operation. Explores proper use of kitchen procedures with hands-on food production methods, and discusses how to utilize the principles, standards, and practices involved in professional quantity food production. Instructor rotates students in the following production areas: pantry, soups, stocks, sauces, vegetables, and the entree department.

Goals, Topics, and Objectives

Core Course Topics
  1. Standards of Professionalism
  2. Safety and Sanitation
  3. Knife Skills
  4. The Senses and Food
  5. Selecting and Using Proper Tools and Equipment
  6. Working More Efficiently
  7. Cooking Principles
  8. Classifications of Stocks
  9. Classifications of Soups
  10. Leading and Secondary Sauces
  11. Plate Presentation
  12. Meat Cookery
  13. Poultry Cookery
  14. Fish and Shellfish Cookery
  15. Vegetable and Starch Cookery
  16. Conversions and Measurements
  17. Food Service Terminology
Core Course Learning Objectives (Separated)
  1. Perform calculations using current technology (i.e. computers, calculators, POS).
  2. Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques.
  3. Identify the parts/components of a recipe.
  4. Describe and use a standardized recipe.
  5. Outline the procedure for writing 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 process of grilling and broiling.
  18. Grill and broil foods to the proper doneness.
  19. Evaluate the quality of grilled and broiled items.
  20. Define and describe the processes of braising and stewing, noting the similarities and differences.
  21. Braise and stew foods to the proper doneness.
  22. Evaluate the quality of braised and stewed items.
  23. Define and describe the process of shallow-poaching.
  24. Prepare shallow-poached foods properly and produce a sauce that incorporates the cooking liquid.
  25. Evaluate the quality of shallow-poached items.
  26. Define poaching and simmering and correctly identify the temperature range at which each occurs.
  27. Poach and simmer foods to the proper doneness.
  28. Evaluate the quality of poached and simmered foods.
  29. Define and describe the boiling and steaming process.
  30. Prepare boiled and steamed foods to the proper doneness.
  31. Evaluate the quality of boiled and steamed items.
  32. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.
  33. Identify and use herbs, spices, oils and vinegars, condiments, marinades, and rubs.
  34. Perform basic fabrication tasks with meat, poultry, seafood, and variety meats.
  35. Using the basic cooking methods, prepare meat, seafood, poultry, and variety meats to the proper doneness.
  36. Evaluate the quality of prepared meats, seafood, poultry and variety meats.
  37. Define stock and describe its uses.
  38. Identify different types of stocks.
  39. List the basic ingredients needed for making stocks.
  40. Describe the functions of the ingredients.
  41. Describe the process of making stocks.
  42. Prepare a variety of stocks.
  43. Evaluate the quality of a properly made stock.
  44. Define, describe and explain the purpose of sauces.
  45. Identify and prepare the grand sauces.
  46. Prepare a variety of non-grand/classical sauces.
  47. List the basic ingredients needed for making grand and non-grand sauces.
  48. Describe the functions of the ingredients in sauces.
  49. Evaluate the quality of a properly made sauce.
  50. Define and describe soup and identify it’s two basic categories.
  51. Prepare a variety of soups from each category.
  52. Describe the process of making each category of soup.
  53. Evaluate the quality of a properly made soup.
  54. Identify a variety of fruits, vegetables, starches, legumes and grains.
  55. Prepare a variety of fruits, vegetables, starches, legumes and grains using the basic cooking methods.
  56. Evaluate the quality of prepared fruits, vegetables, starches, legumes and grains.
  57. Identify and prepare a variety of breakfast batter products.
  58. Evaluate the quality of prepared breakfast batter products.
  59. Identify tools and equipment used in garde manger and menu planning, emphasizing safety and sanitation procedures.
  60. Use cheese as an ingredient in recipes.
  61. Discuss and demonstrate cooking techniques and storage principles and portion sizes for maximum retention of nutrients and effective weight management.
  62. Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
  63. Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws.
  64. Develop cleaning and sanitizing schedule and procedures for equipment and facilities.
  65. Demonstrate appropriate emergency policies for kitchen and dining room injuries.

Assessment and Requirements

Assessment of Academic Achievement

Total Possible Grade Points: 480

  • Class Presentation - daily lab evaluation (15 sessions x 20 points): 300 points
  • Mid Term: 20 points
  • Culinary Arts Notebook/Folder: 20 points
  • Hospitality Banquets/Events: 40 points
  • Final Practical Exam: 60 points
  • Final Written Exam: 40 points

Grading Scale:

  • 90% - 100% A
  • 80% - 89% B
  • 70% - 79% C
  • 60% - 69% D
  • 0% - 59% E
Texts
  • Professional Cooking by Wayne Gisslen, (Current Edition), includes Wiley Plus computer program
  • The Visual Food Lover's Guide
Effective Term
Fall 2020