CUL 101 - Principles of Food Production I

• Knife skills, hand tool and equipment operation, emphasizing proper safety techniques.
• Parts/components of a recipe.
• Standardized recipes
  • Procedure for writing a standardized recipe.
• Utensils, pots and pans and safe practices using stoves, mixers, ovens, etc.
• The sautéing process.
  • Preparing a variety of foods using the sauteed techniques.
  • Evaluating the quality of sautéed items.
• The processes of pan-frying and deep-frying.
  • Frying a variety of foods to their proper doneness.
  • Evaluating the quality of fried foods.
• The roasting and baking process.
  • Comparing and contrasting roasting to baking, smoke roasting and spit-roasting.
  • Roasting meats, poultry and to the correct doneness to develop the best flavor and texture in the finished dish.
  • Evaluating the quality of roasted items.
• The process of grilling and broiling.
  • Grilling and broiling foods to the proper doneness.
  • Evaluating the quality of grilled and broiled items.
• Simmering foods to the proper doneness.
  • Evaluating the quality of simmered foods.
• The boiling and steaming process.
  • Preparing boiled and steamed foods to the proper doneness.
  • Evaluating the quality of boiled and steamed items.
• Standard weights and measures for proper scaling and measurement techniques.
• Herbs, spices, oils, vinegar, condiments, marinades and rubs.
  • Evaluating the quality of herbs, spices, oils, vinegar, condiments, marinades and rubs.
• Performing basic fabrication tasks with meat, poultry, seafood and variety meats.
• Using the basic cooking methods to prepare meat, seafood, poultry, and variety meats to the proper doneness.
  • Evaluating the quality of prepared meats, seafood, poultry and variety meats.
• Stock and its uses.
  • Different types of stocks.
  • Basic ingredients needed for making stocks.
  • The functions of the ingredients.
  • The process of making stocks.
  • Preparing a variety of stocks.
  • Evaluating the quality of properly made stock.
• Sauces.
  • Evaluating the quality of a properly made sauce.
• Soup
  • Preparing a variety of soups
  • Evaluating the quality of a properly made soup.
• Fruits, vegetables, starches, legumes and grains.
  • Preparing a variety fruits, vegetables, starches, legumes and grains using the basic cooking methods.
  • Evaluating the quality of prepared fruits, vegetables, starches, legumes and grains.
• Salad dressings
  • Types of salad dressings.

• Preparing and evaluating the quality of a variety of salad dressings

Common salad greens. Preparing and dressing greens for a salad. Evaluating the quality of properly prepared and dressed green salad. Composed salads. Evaluating the quality of composed salads. Breakfast meats. Evaluating the quality of prepared breakfast meats. Preparation techniques used in egg cookery. Evaluating the quality of prepared eggs. Preparing a variety of breakfast batter products. Evaluating the quality of prepared breakfast batter products.

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

1. Practice sanitation and food safety regulations in a kitchen.
2. Identify a variety of cooking ingredients. 
3. Prepare and evaluate foods using correct cooking methods and equipment. 
4. Develop chef skills used in a culinary setting. 

• Required materials for all online courses
• Mandatory Attendance Requirement
• Proctored Exams

• Academic Integrity
• Academic Misconduct
• Add/Drop period
• Appeals Process
• Class Attendance
• Classroom Behavior (traditional and online)
• Classroom Conduct/Expectations
• Lab Procedures (general SCC policy regarding this)
• Online Confidentiality
• Services For Students with Disabilities
• Withdrawal Policy