Culinary Arts Fundamentals

Course Number: 
CUL 100
Course Credits: 
3.00
Course Description: 
Introduction to the culinary industry. Includes culinary terminology, standardized recipe format, culinary equipment identification and usage, ingredient identification, ratios, weights and measures, and culinary math. Additional topics include the organization of the commercial kitchen, menus, employment and career opportunities, and professional skills and standards needed in the industry. 3 hours lecture. Vocational program course. May be used as general elective in the AA degree.
Course Prerequisites: 
Prerequisites: Current Washington State Food Handlers Permit, READ 090 or placement in college level reading, ENGL 060 or placement in ENGL 095, MATH 060 or placement in MATH 100 or above, or instructor permission.
Course Outcomes: 

To meet the course standards and demonstrate the ability to meet the outcomes expectation of this course (A=Competency in Discipline, B=Literacy, C=Critical Thinking, D=Social and Personal Responsibility, E=Information Use), upon successful completion of this course, students should be able to:

  • Demonstrate ability to prepare breakfast items properly (A)
  • Demonstrate proper methods and techniques (A)
  • Demonstrate ability to read and follow standardized recipes (A)
  • Demonstrate ability to identify quality and wholesomeness of ingredients (A, C, D)
  • Demonstrate application of nutritional cooking (A, C)
  • Demonstrate knowledge and use of regional cooking techniques and locally available food products (B, D, E)
  • Demonstrated ability to work as a team member (C)
  • Demonstrate sanitary and safe handling of food, tools, and equipment (A, B, C, D)