Revised 1/2012

HRI 106 - Principles of Culinary Arts I (3 CR.)

Course Description

Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of culinary procedures combined with food science principles, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment in classroom and laboratory sessions. Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.

General Course Purpose

The course is designed to provide the student with the fundamental principles of food preparation, standard culinary procedures, professional foodservice standards, and use and care of foodservice equipment. Course Prerequisites/Co-requisites None

Course Prerequisites/Corequisites

None.

Course Objectives

  • List major events in the development of modern food service, including the effects of recent food and equipment technology.
  • Identify the major stations in a classical kitchen.
  • List the factors that influence the organization of modern kitchens.
  • Describe the major standards of work in a professional manner.
  • Differentiate between clean and sanitary.
  • Identify the major disease-producing microorganisms that pose problems in foodservice operations.
  • Identify causes of foodborne illness and methods used to prevent them.
  • List safe work habits to prevent cuts, burns and fires in the work place.
  • List safe work habits to prevent injuries from machines and equipment in the work place.
  • List safe work habits to prevent falls and strains and injuries from lifting in the work place.
  • Identify major pieces of kitchen equipment and their use and care.
  • Identify the most commonly used hand tools and their use and care.
  • Describe the various types of metals used in knives and their advantages and disadvantages.
  • Describe the use and care of various types of knives.
  • Name the most important components of foods and describe what happens to them when they are cooked.
  • Describe the ways in which heat is transferred to food in order to cook it.
  • List the factors that affect cooking times.
  • Explain the differences between moist-heat cooking methods, dry-heat cooking methods, and dry-heat methods using fat.
  • Explain the basic principles for using seasonings and flavorings to create good-tasting food.
  • Explain the importance of using judgment when cooking.
  • Describe the structure and functions of standardized recipes.
  • Measure ingredients and portions.
  • Calculate raw food costs.
  • Convert recipes to higher or lower yields.
  • Explain the importance of mise en place.
  • Describe the concept and steps of mise en place.
  • Explain the difference in preparation requirements for set meal service and extended meal service.
  • Use and sharpen a knife correctly.
  • Control texture, flavor, color, and nutritional changes when cooking vegetables.
  • Prepare vegetables cooked to their proper doneness.
  • Perform preparation for fresh vegetables.
  • Describe quality standards for frozen, canned, and dried vegetables.
  • Describe how to store fresh and processed vegetables.
  • Cook vegetables by various cooking methods, i.e. boiling, sautéing, pan-frying, braising, and deep-frying.
  • List basic knife cuts and shapes.
  • Prepare a brown beef, chicken or fish stock.
  • Cool and store stocks correctly.
  • Explain the preparation of meat, chicken, and fish glazes.
  • Explain the preparation of the five leading sauces.
  • Explain the preparation of small sauces.
  • Prepare white, blond and brown roux and use them to thicken liquids.
  • Thicken liquids with cornstarch and other starches.
  • Describe the major categories of soups.
  • Prepare vegetable soups.
  • Prepare cream soups.
  • Prepare puree soups.
  • Describe the composition and structure of meat and tell how it relates to meat selection and cooking methods.
  • Explain the federal meal inspection and grading system.
  • Identify the primal cuts of beef and list the major fabricated cuts.
  • Select appropriate cooking methods for the major fabricated cuts based on the meat's tenderness and other characteristics.
  • Determine doneness in cooked meats.
  • Prepare meat dishes using a variety of cooking methods.
  • Identify domestic poultry items with reference to its kind, class and style.
  • Store poultry items properly.
  • Determine doneness in cooked poultry.
  • Prepare poultry dishes using a variety of cooking methods.
  • List most popular sandwich fillings.
  • Explain how to set up a sandwich station.
  • Explain how to prepare major types of sandwiches.

Major Topics to Be Included

  • The Food Service Industry
  • Sanitation and Safety
  • Tools and Equipment
  • Basic Cooking Principles
  • The Recipe: Its Structure and Use
  • Preparation
  • Stocks and Sauces
  • Soups
  • Understanding Meats
  • Cooking Meats
  • Understanding Poultry
  • Cooking Poultry
  • Sandwiches and Hors d’oeuvres