NWCCD 2020-21 Catalog 
    
    Apr 18, 2024  
NWCCD 2020-21 Catalog [This is an Archived Catalog.]

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CULA 1500 - Food Principles


This course takes a systems approach to sanitation, planning, preparation, and resource management. Cooking principles are thoroughly covered in safety, menu planning, equipment, purchasing, receiving, storing, and serving food. Students will learn how to tailor the guidelines of Food Principles #1 to fit the specific needs of any operation.

Credits: 3

Comments: Fee. Prior to Spring 2011, CULA 1500 was listed as Food Principles I

Prerequisites:
Completion of CULA 1515 Basic Culinary Skills with a C or better All CULA courses in the program must be completed with a C or better.

Minimum Student Competencies
Upon completion of CULA 1500 Food Principles , the student will:

1. Identify effective controls for proper storage control and issuing food.

2. Discriminate between the major pieces of food service equipment and their functions.

3. Identify ways in which the application of heat performs the cooking function, various cooking methods, and energy use.

4. Identify a variety of fruits, vegetables, starches, legumes and grains using basic cooking methods.

5. Prepare a variety of foods using the sauté techniques.

6. Prepare a variety of fried foods to their proper doneness.

7. Differentiate between sautéing, roasting, baking, barbecue, grilling, broiling, braising, stewing, pan-frying, deep-frying and shallow-poaching processes.

8. Prepare grilled, broiled, braised and stewed foods to the proper doneness.

9. Prepare shallow-poached foods properly and produce a sauce that incorporates the cooking liquid.

10. Characterize poaching and simmering, including the temperature range at which each occurs.

11. Prepare poached and simmered foods to the proper doneness.



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