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C383
Basic Cook (CUL)
OCC 
Program Overview:
The Culinary Arts programs prepare individuals for exciting careers as chef, cook, and/or food preparation workers for a variety of food service industries, including retirement facilities, schools, hotels, diners, restaurants, fast food, hospitals, and as a small business owner. The curriculum is designed to prepare students for all aspects of culinary preparation and specialty cooking. Additionally, students will cultivate supervisory and managerial responsibilities such as purchasing and cost control, planning specialty dietary menus, and all aspects of food sanitation. Various other skills are developed that include creating recipes; measuring, mixing and cooking ingredients per instructions and recipes; operating various types of kitchen equipment and instruments; knife skills, cutting, chopping slicing, and dicing; and directing the duties of other kitchen employees.

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Gainful Employment Consumer Disclosure Information

Semester 1
Prefix/Num
Title
Info
CR
SP2018
CUL 1201
Basic Food Service
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3
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This course introduces students to basic culinary standards needed to work in commercial food service. Basic food preparation, sanitary practices, product identification and recipe calculations are covered as well as the development of work behavior, attitude, and personal skills.

CUL 1202
Food Safety
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0.5
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This is a ServSafe Sanitation Certification class taught by an IDPH Certified Food Service Sanitation Manager. ServSafe is the most widely accepted food safety program among state, local and federal health departments. This course is a study of the causes and prevention of foodborne illness in all phases of the flow of food through the food service operation. Accident prevention, emergency action, and crisis management is highlighted. Stresses food service manager's responsibility to train, motivate, and supervise food service workers in sanitary food practices which will protect the public from foodborne illness. As a provision of the law, effective July 1, 2014, two provisions go into effect; the training hour requirement for first time sanitation certification is reduced from 16 hours to 8 hours inclusive of the exam, and the recertification of a food service sanitation manager must be accomplished by completing an 8 hour training course, inclusive of the exam, and passing an ANSI-CFP accredited exam with a minimum grade of 75%. This means that those taking sanitation certification for the first time and those renewing certificates are attending the same 8 hour sanitation class.

CUL 1203
Culinary Fundamentals
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4
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Students will learn the basic principles of cooking such as the effects of different types of heat and associated cooking methods. Students will study the basic techniques of stock and modern sauce preparation. The different classifications of soups will be explored from consommes to cream and puree. Students will learn to make stock, sauces and soups.

CUL 1206
Breakfast/Short Order Cooking
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4
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This course will introduce students to eggs and breakfast preparation. Students will learn to set up short order stations and will prepare short order items. They will prepare a sandwich of their own creation. Students will also learn to make beverages such as coffee, iced tea, etc. in commercial quantities. PREREQUISITES: Minimum grade of C in the following: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals or concurrent enrollment.

CUL 2205
Fundamentals of Baking
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4
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This course will introduce students to the art of baking. They will learn the fundamentals to include professionalism, tools and equipment, ingredients, and mise en place. Students will learn to bake quick breads, cookies & brownies, pies, tarts, and cakes. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals.

Term Total
15.5
Semester 2
Prefix/Num
Title
Info
CR
SP2018
CUL 1205
Culinary Fundamentals II
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4
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This course will cover identification and preservation of a variety of vegetables. The application of various cooking methods will be practiced. The identification and cooking methods of potatoes, grains and pasta will also be covered. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals, MTH 1201 Technical Mathematics.

CUL 1215
Nutritional Cooking
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3
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This course introduces students to the importance of nutrition in cooking. The impact of lipids, carbohydrates, and proteins on diet will be explored. Students will learn how nutrition effects weight control and ways to plan menus that have healthy nutritional choices. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals.

CUL 2210
Culinary Internship
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2
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Students will work in a commercial food operation that has been instructor approved. Students will submit weekly reports to the instructor outlining duties performed and skills learned or improved upon. Minimum hours worked must be 352 at a minimum. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals.

PEG 1137
First Aid & Safety Education
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.5
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This course is designed to teach basic first aid and emergency management procedures and skills for a variety of injuries and sudden illnesses.

PSY 1109
Human Relations
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3
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This course is designed as an introduction to the basic principles of sociology and general psychology. Major emphasis is placed upon such topics as the origin and development of the social body, group behavior, and the problems attached to contemporary living. The study is proposed to develop a thorough understanding of good human relationships and to aid in the formation of sound citizenship.

Term Total
12.5
Program Total
28


We recommend that you contact an advisor before enrolling in any degree, certificate, or transfer program to ensure all requirements are met including total hours associated with transfer courses.

marked This is a General Education or Elective course to be selected and therefore has no schedule link.

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