CMGT 100 Culinary Basics

This course introduces the student to the field of culinary arts. Students will learn basic fundamentals and techniques associated with becoming a professional chef. Topics covered include knife skills, cooking techniques, product identification, and an overview of the history and careers within the culinary arts profession.

Credits

1

Corequisite

HMGT 111

Hours Weekly

1 hour weekly

Course Objectives

1. 1. Describe the progression and history of the culinary arts profession.
2. 2. List the characteristics of a successful chef.
3. 3. Develop basic knife skills, including the comprehension of basic knife cuts.
4. 4. Identify food products and equipment commonly used in a commercial kitchen.
5. 5. Explain the professional code of a chef.
6. 6. Utilize basic culinary terminology.
7. 7. Exhibit menu management skills.
8. 8. Utilize basic culinary measurements and recipe conversions.

Course Objectives

1. 1. Describe the progression and history of the culinary arts profession.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Quiz
2. 2. List the characteristics of a successful chef.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Project

   Program Goal(s)

   Degree: Culinary Management - A.A.S. Degree (Career)

   1. Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

3. 3. Develop basic knife skills, including the comprehension of basic knife cuts.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Quiz

   Program Goal(s)

   Degree: Culinary Management - A.A.S. Degree (Career)

   3. Maintain appropriate cost control, human resources, and financial management skills.

4. 4. Identify food products and equipment commonly used in a commercial kitchen.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Quiz

   Program Goal(s)

   Degree: Culinary Management - A.A.S. Degree (Career)

   4. Maintain industry and legal standards in reference to sanitation and safety.

5. 5. Explain the professional code of a chef.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Participation Activity

   Program Goal(s)

   Degree: Culinary Management - A.A.S. Degree (Career)

   1. Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

6. 6. Utilize basic culinary terminology.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Quiz

   Program Goal(s)

   Degree: Culinary Management - A.A.S. Degree (Career)

   3. Maintain appropriate cost control, human resources, and financial management skills.

7. 7. Exhibit menu management skills.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Quiz

   Program Goal(s)

   Degree: Culinary Management - A.A.S. Degree (Career)

   5. Identify, understand, evaluate, and apply ethical reasoning.

8. 8. Utilize basic culinary measurements and recipe conversions.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Quiz

   Program Goal(s)

   Degree: Culinary Management - A.A.S. Degree (Career)

   5. Identify, understand, evaluate, and apply ethical reasoning.