Advanced Culinary Skills and Techniques

Course Number: 
CUL 235
Course Credits: 
3.00
Course Description: 
This course serves as a capstone to the culinary certificate program. Students will apply all the knowledge, skills, methods, and techniques learned in other classes in a food service environment. Students will work each position in the kitchen and front of the house, preparing food, safety in the kitchen, and serving guests. Lecture topics include plate design, recipe development, communication in the professional kitchen, and professionalism. 1 lecture hour; 4 lab hours. Vocational program course.
Course Prerequisites: 
Prerequisite: Concurrent enrollment in CUL 100 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 work each station in the kitchen and front of house (A, C, D)
  • Demonstrate professionalism in the food service environment (D)
  • Demonstrate ability to communicate effectively during food service (A, D)
  • Demonstrate ability to develop standardized recipes (A)
  • Understanding of plate design principles (B, C)
  • Demonstrate ability to perform culinary math (B, C)
  • 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)