CULN (Culinary) - Course Outcomes
- CULN-1000 - Food Sanitation
- CULN-1010 - Fundamentals of Restaurant Operations
- CULN-1020 - Fundamentals of Food Production I
- CULN-1030 - Fundamentals of Food Production II
CULN-1000 - Food Sanitation
Upon completion of the course you will be able to:
- Develop purchasing and receiving skills
- Understand storage methods: refrigerated, frozen or dry
- Learn inventory control and stock rotation
- Understand preparations methods
- Understand the importance of cooking to minimum internal temperatures
- Comprehend the importance of hot and cold holding
- Understand cooling, storage, and reheating
- Comprehend the development of food safety system
- Know accepted food safety protocols
- Develop understanding of federal, state, and local regulatory agencies
CULN-1010 - Fundamentals of Restaurant Operations
Upon completion of the course you will be able to:
- Comprehend supervision and management theories
- Build teamwork in the kitchen
- Learn skills to become an efficient communicator and leader
- Demonstrate training methods in the kitchen
- Recruit and select kitchen team members
- Manage and utilize time wisely
- Demonstrate problem-solving and decision-making skills
- Plan Menus
- Control food and beverage cost controls
- Determine payroll and food cost percentages
- Demonstrate food preparation and sanitation methods
CULN-1020 - Fundamentals of Food Production I
Upon completion of the course you will be able to:
- Appreciate the role of the professional chef in modern food service operations
- Understand the attributes a student chef needs to become a professional chef
- Understand the purpose of standardized recipes
- Appreciate the need for cost controls in any food service operation
- Recognize a variety of professional kitchen tools and equipment
- Understand how a professional kitchen is organized
- Cut foods into a variety of shapes
CULN-1030 - Fundamentals of Food Production II
Upon completion of the course you will be able to:
- Organization and plan your work more efficiently
- Understand basic flavoring techniques
- Understand how heat affects foods
- Understand the basic principles of various cooking methods
- Prepare a variety of classic and basic sauces
- Garnish and serve soups appropriately
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