CUL 105 - Foundations

3 Credits
This course covers beginning level fundamentals including industry professionalism, culinary history, culinary organizations and classification and grades of food, as well as, flavor development. Students will develop an understanding of the basic principles of sanitation and safety through the ServSafe course and to be able to apply them in the food service operations. Students learn the safe operation of various commercial equipment and discuss SDS Safety data sheets. Environmental and sustainable practices will be reviewed.

Course Outcomes

Understand 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.