Standard

CUL 112- Principles of Cooking

Course Description

Introduces fundamental food preparation terms, concepts, and methods.  Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives.  Topics include:  weights and measures, conversions, basic cooking principles, methods of food preparation, and recipe utilization.  Laboratory demonstrations and student experimentation parallel class work

 

Competency Areas                                                                            

Hours

 

Basic Cooking Principles

 

 

Class/Week

2

Conversions

 

 

D. Lab/Week

2

Heat Transfer Methods

 

 

P. Lab/Week

 6

Methods of Food Preparation

 

 

Credit Hours

5

Recipe Utilization

 

 

 

 

Weights and Measures 

 

 

 

 

         

Prerequisite: Provisional admission

  

Course Guide

  

Competency

After completing this section, the student will:

Hours

 

Class

D. Lab

P.Lab

WEIGHTS AND MEASURES

2

1

2

English and metric units 

Identify English and metric units of weighing and measuring.

 

 

 

Equipment

Identify English and metric measuring and weighing devices/equipment.

 

 

 

Dry

 

Demonstrate proper procedure used to weigh and measure dry ingredients using the English or metric system.

 

 

 

Liquid

Demonstrate proper procedures used to weigh and measure liquid ingredients using the English or metric system.

 

 

 

CONVERSIONS

2

1

0

Increase recipe

Identify formulas used to increase and decrease recipes.

 

 

 

Decrease recipe

Convert standard recipe to increase or decrease the number of servings.

 

 

 

 FOOD COSTS

6

0

0

Costing recipes

Identify procedure used and calculate the cost of menu items.

 

 

 

Portion costs

Identify procedure used and calculate portion cost of menu items.

 

 

 

Food cost percentage

Determine food cost percentage of menu items.

 

 

 

BASIC COOKING PRINCIPLES

4

10

20

Effects of heat

Describe the effects of heat on foods proteins, carbohydrates, fats,

vitamins, minerals, pigments, flavor components, and fruit and vegetable fiber.

 

 

 

Cooking methods

Prepare food items using moist heat method of cooking.

 

Prepare food items using dry heat methods.

 

Prepare menu item using microwave and conventional method.

 

Analyze food item to determine the effect each cooking method had on

 

Observe proper sanitation and safety measures while preparing food items.

 

 

 

RECIPE UTILIZATION

3

2

2

Ingredients

 

Identify and assemble ingredients and equipment for a specific recipe.

 

 

 

Directions

Identify and assemble ingredients and equipment for a specific recipe.

 

 

 

Preparation

Follow written directions and instructions and prepare a menu item.

 

 

 

METHODS OF FOOD PREPARATION

3

6

36

Terminology

Define and relate cooking terminology to food preparation techniques.

 

 

 

Meat, poultry, seafood

Prepare meat, poultry, and seafood using both moist and dry heat methods.

 

 

 

Stocks, sauces, soups

Define and classify stocks, sauces, and soups.

 

Provide basic stocks, sauces, and soups following an approved standard recipe.

 

 

 

Vegetables, fruits

Prepare vegetables and fruits by moist and dry heat method.                                           

 

 

 

Salads, sandwiches          

Identify types of sandwiches and salads and preparation and service methods.

 

Prepare hot and cold sandwiches and salads.

 

 

 

Convenience foods

 

Follow written instructions and prepare convenience food items.

 

 

 

Eggs

Prepare eggs using a variety of techniques.

 

 

 

Spices/seasoning

Identify and demonstrate knowledge of spice and seasoning selection and use.

 

 

 

Unused portions

Demonstrate skill in using leftovers.

 

Observe proper sanitation and safety procedures.

 

 

 

  

Suggested Resources

 

Suggested Resources include textbooks shown below or most current edition.

 

Books

 

Professional Chef, latest ed.

On Cooking, latest ed

Gisslen, W.  (2001).  Professional cooking (3nd ed.).  New York: John Wiley & Sons.

Culinarian , The Arts and Science of Cooking, latest ed.

Cookwise, latest ed.

Culinary Math, latest ed.

Mizer, D. A., et al.  (1987).  Food preparation for the professional (2nd ed.).  New York: John Wiley & Sons.