CULAP 103 - Culinary Arts Apprenticeship - Food Preparation I

2 Credits
Students will study fundamentals of the kitchen starting with knife skills and kitchen safety. Review of basic measurements, food quality, principles of heat transfer, recipe conversions, and factors of taste development will be completed. Analyizing the basic mother sauces and derivatives are reviewed. Discussion on the kitchen brigade evolution to include requisition of products.

Course Outcomes

Discuss proper kitchen safety including knife care.
Compare methods of measuring ingredients (liquid versus dry).
Discuss how to maximize food freshness, quality, safety, and sanitation when serving hot foods and cold foods.
Discuss the principles of heat transfer as they relate to cooking methods including roasting and baking, broiling, smoking, grilling, griddling, sautéing, frying, deep-frying, braising and stewing, poaching and steaming.
Discuss recipe conversions.
Explain the factors that affect taste, how we perceive those states and what we can do to optimize a combination of seasonings and flavors when preparing and cooking food.
Evaluating the differences in methods to develop flavor through preparation.
Analyze the relationship of mother sauces and their derivatives.
Discuss the evolution of the kitchen brigade.
Prepare written requisitions for production requirements.