CUL 105 - Foundations

3 Credits
Beginning level fundamentals including industry professionalism, culinary history, culinary organizations and classification of food and flavor development. To develop an understanding of the basic principles of sanitation and safety and to be able to apply them in the foodservice operations. Environmental and sustainable practices will be reviewed. To reinforce personal hygiene habits and food handling practices as they relate to chemicals and safe food handling throughout the Flow of Food in a kitchen. ServSafe sanitation is reviewed and a National Restaurant Association ServSafe Exam is offered.

Course Outcomes

Demonstrate proper use, maintenance and safety techniques for a variety of commercial equipment.
Use the correct chemicals in a kitchen and have the ability to utilize SDS sheets as a First Aid measure per OSHA standards, and meet environmental standards and sustainability goals.
Identify current professional organizations within the field and explain their purposes and benefits based on the standards of the American Culinary Federation.
Identify and demonstrate the basic cooking methodologies in a brigade kitchen.
Identify and explain the uses of the herbs, spices, produce and kitchen staples.
Describe the proper usage of a standardized recipe.