CULAR 211 - Intermed. Culinary Skills & Principles
CULAR 211
3 units
Intermed. Culinary Skills & Principles
36 hours lecture, 72 hours laboratory
Prerequisite: CULAR 20 and CULAR 90.
Grading: letter grade.
Materials Fee: $85
Description
This course provides students with skills and knowledge of the organization, equipment and responsibilities of the "cold kitchen". Cold hors d’oeuvres, sandwiches, salads, and basic charcuterie items are taught. Reception foods and buffet arrangements are introduced. Students must pass a written and practical exam. Note: Proof of TB clearance is required on the first day of class.
Transferability
Identifiers & Codes
Department: Culinary Arts
School: Career Education
Academic Level: Undergraduate
TOP Code: 130630 - Culinary Arts
CTE Status: Yes
SAM Code: C - Clearly Occupational
CIP Code: 12.0500 - Cooking and Related Culinary Arts, General.
Credit or Noncredit: Credit
Class Size Max, Units, Hours
Class Size Maximum: 24
Lecture Hours: 2
Lab Hours: 4
Supplemental Hours: 0
Credit Units: 3
Out of Class Hours: 4
Weekly In-Class Hours: 6
Teaching Units: 6
Total Student Learning Hours: 324
Total Contact Hours: 252
Requisites & Limitations on Enrollment
Prerequisites: CULAR 20 and CULAR 90
Catalog Information
Grade Mode: Letter Grade
Are there Materials Fees for the course? Yes
Is the course repeatable? No
Student Learning Outcomes & Course Objectives
Student Learning Outcomes:
- 1. List, describe, and demonstrate basic preparation of meats and seafood according to industry specification.
- 2. Prepare a multi-course meal that includes an appetizer, salad, main entree, and dessert which employ culinary principles, concepts and quality standards.
Course Objectives:
1. Demonstrate the procedure for hot and cold smoking of meats and fish.
2. Define and use common kitchen terminology and vocabulary.
3. Define and use common terms used in the Garde Manger department.
4. Define and use proper methods, techniques and ingredients employed in the preparation of mousses, aspic, and en gelée items.
5. Create and construct a buffet platter, select the correct size, the design, and suitable layout of food.
6. Analyze the portion size, appropriate sauce, and garnish for presenting cold and hot hors d’oeuvres.
7. Differentiate between fat emulsion, cream emulsion, and simple ground forcemeats.
8. Formulate a proper portion to compose and present a simple, mixed salad and a combination salad.
9. Demonstrate planning, timing, and preparation of various buffet menus, emphasizing commitment to quality and excellence.
10. Define and use proper methods, techniques and culinary math when applying all basic fundamental standards of cooking.
11. Define and apply safe standards of food preparation and sanitation while working in a food production environment.
2. Define and use common kitchen terminology and vocabulary.
3. Define and use common terms used in the Garde Manger department.
4. Define and use proper methods, techniques and ingredients employed in the preparation of mousses, aspic, and en gelée items.
5. Create and construct a buffet platter, select the correct size, the design, and suitable layout of food.
6. Analyze the portion size, appropriate sauce, and garnish for presenting cold and hot hors d’oeuvres.
7. Differentiate between fat emulsion, cream emulsion, and simple ground forcemeats.
8. Formulate a proper portion to compose and present a simple, mixed salad and a combination salad.
9. Demonstrate planning, timing, and preparation of various buffet menus, emphasizing commitment to quality and excellence.
10. Define and use proper methods, techniques and culinary math when applying all basic fundamental standards of cooking.
11. Define and apply safe standards of food preparation and sanitation while working in a food production environment.
Course Content
Course Content:
1) Course Introduction
a) Safety & Sanitation Review
i) Knife Handling
ii) Food Handling and Storage
b) The History of Garde Manger
i) Food Preservation
ii) Garde Manger in Classical Cuisine
iii) Garde Manger in Nouvelle Cuisine
iv) Garde Manger in the Twenty-First Century
c) Opportunities in the Garde Manger Profession
i) Restaurants, Catering, Hotel, Cruise Ships, Institutional Cooking
ii) Artisan Food Production
iii) Food Styling
d) Garde Manger Facilities and Equipment
i) Prep Kitchen
ii) Service Line
iii) Small Equipment
a) Safety & Sanitation Review
i) Knife Handling
ii) Food Handling and Storage
b) The History of Garde Manger
i) Food Preservation
ii) Garde Manger in Classical Cuisine
iii) Garde Manger in Nouvelle Cuisine
iv) Garde Manger in the Twenty-First Century
c) Opportunities in the Garde Manger Profession
i) Restaurants, Catering, Hotel, Cruise Ships, Institutional Cooking
ii) Artisan Food Production
iii) Food Styling
d) Garde Manger Facilities and Equipment
i) Prep Kitchen
ii) Service Line
iii) Small Equipment
5 Hour(s)
2) Applied Culinary Math
a) Review
i) Standardized Recipe Yield
ii) Standardized Recipe Conversion
iii) As Purchased
iv) Edible Portion
v) As Served
vi) Yield Percentage
b) Intermediate Concepts
i) Food Costs
ii) As Purchased vs. Edible Portion
iii) Edible Portion vs. As Served Portion
iv) Impact of As Served & Yield Percentage on Purchasing
a) Review
i) Standardized Recipe Yield
ii) Standardized Recipe Conversion
iii) As Purchased
iv) Edible Portion
v) As Served
vi) Yield Percentage
b) Intermediate Concepts
i) Food Costs
ii) As Purchased vs. Edible Portion
iii) Edible Portion vs. As Served Portion
iv) Impact of As Served & Yield Percentage on Purchasing
4 Hour(s)
3) Sauces and Dressings
a) Introduction to Emulsion Sauces
i) Vinaigrettes
ii) Mayonnaise
iii) Classic Mayonnaise Sauces
iv) Contemporary Mayonnaise-Based Sauces and Dressings
v) Dairy-Based Sauces
a) Introduction to Emulsion Sauces
i) Vinaigrettes
ii) Mayonnaise
iii) Classic Mayonnaise Sauces
iv) Contemporary Mayonnaise-Based Sauces and Dressings
v) Dairy-Based Sauces
8 Hour(s)
4) Vegetables & Fruit
a) Simple Salads and Tossed Salads
i) Salad Ingredients
ii) Purchasing
iii) Cleaning, Fabricating, and Storing
iv) Preparing
b) Cold Vegetables & Fruit
i) Vegetables in Garde Manger
ii) Understanding Vegetables
iii) Fruits in Garde Manger
iv) Understanding Fruits
v) Purchasing, Storing, and Managing Produce
vi) Fabricating Produce
c) Complex Salads
i) Understanding Complex Salads
ii) Understanding Arranged Salads
a) Simple Salads and Tossed Salads
i) Salad Ingredients
ii) Purchasing
iii) Cleaning, Fabricating, and Storing
iv) Preparing
b) Cold Vegetables & Fruit
i) Vegetables in Garde Manger
ii) Understanding Vegetables
iii) Fruits in Garde Manger
iv) Understanding Fruits
v) Purchasing, Storing, and Managing Produce
vi) Fabricating Produce
c) Complex Salads
i) Understanding Complex Salads
ii) Understanding Arranged Salads
8 Hour(s)
5) Cold Seafood and Cold Meats
a) Cold Seafood
i) Understanding Seafood Classifications
ii) Types of Cold Seafood Dishes
iii) Cooking Methods
iv) Seafood Mousses
v) Served Raw
b) Cold Meats
i) Applications of Cold Meats
ii) Preparing Cold Meat Products
iii) Raw Meat Dishes
iv) Meat-Based Mousses
v) Foie Gras
vi) Fabricating Produce
i) Understanding Seafood Classifications
ii) Types of Cold Seafood Dishes
iii) Cooking Methods
iv) Seafood Mousses
v) Served Raw
b) Cold Meats
i) Applications of Cold Meats
ii) Preparing Cold Meat Products
iii) Raw Meat Dishes
iv) Meat-Based Mousses
v) Foie Gras
vi) Fabricating Produce
22 Hour(s)
6) Cold Soups
a) Understanding Cold Soups
i) Categories
ii) Ingredients
iii) Garnish and Accompaniment
iv) Preparing and Serving
a) Understanding Cold Soups
i) Categories
ii) Ingredients
iii) Garnish and Accompaniment
iv) Preparing and Serving
10 Hour(s)
7) Sandwiches and Cold Hors d’Oeuvres
a) Hot and Cold Sandwiches
i) Understanding Sandwiches
ii) Types of Sandwiches
iii) Making Sandwiches
iv) Sandwich Procedures and Recipes
v) Served Raw
b) Cold Hors d’Oeuvres
i) Understanding Hors d’Oeuvres
ii) Types of Hors d’Oeuvres
iii) Presenting Hors d’Oeuvres
iv) Serving Hor d’Oeuvres
v) Preparing Canapés
a) Hot and Cold Sandwiches
i) Understanding Sandwiches
ii) Types of Sandwiches
iii) Making Sandwiches
iv) Sandwich Procedures and Recipes
v) Served Raw
b) Cold Hors d’Oeuvres
i) Understanding Hors d’Oeuvres
ii) Types of Hors d’Oeuvres
iii) Presenting Hors d’Oeuvres
iv) Serving Hor d’Oeuvres
v) Preparing Canapés
12 Hour(s)
8) Cured and Smoked Foods
a) Curing
i) Understanding Curing
ii) Ingredients for Cured Foods
iii) Curing Procedures
iv) Introduction to Smoked Foods
v) The Smoking Procedure
b) Sausages Meat and Fish
i) Understanding Sausages
ii) Types of Sausage
iii) Ingredients
iv) Equipment for Sausage Making
v) The Four Phases of Sausage Production
a) Curing
i) Understanding Curing
ii) Ingredients for Cured Foods
iii) Curing Procedures
iv) Introduction to Smoked Foods
v) The Smoking Procedure
b) Sausages Meat and Fish
i) Understanding Sausages
ii) Types of Sausage
iii) Ingredients
iv) Equipment for Sausage Making
v) The Four Phases of Sausage Production
14 Hour(s)
9) Pâtés, Terrines, Charcuterie, and Mousselines
a) Pâtés and Terrines
i) Types of Pâtés
ii) Equipment for Pâtés Production
iii) Preparing Pâtés and Terrines
iv) Galantines, Ballottines, and Pâté Roulades
v) Storing and Preserving Pâtés
b) Mousselines
i) Introduction to Mousselines
ii) Understanding Mousseline Forcemeats
iii) Ingredients for Mousselines
iv) Preparing Mousseline Forcemeats
i) Types of Pâtés
ii) Equipment for Pâtés Production
iii) Preparing Pâtés and Terrines
iv) Galantines, Ballottines, and Pâté Roulades
v) Storing and Preserving Pâtés
b) Mousselines
i) Introduction to Mousselines
ii) Understanding Mousseline Forcemeats
iii) Ingredients for Mousselines
iv) Preparing Mousseline Forcemeats
4 Hour(s)
11) Condiments, Embellishments, and Décor
a) Finishing Touches
i) Condiments
ii) Embellishments
(a) Crackers, Chips, and Croûtons
(b) Pastry Containers and Accents
(c) Aspics, Foams, Ices, and Plate Painting
iii) Décor
(a) Flat Décor Items
(b) Carved Fruits and Vegetables
(c) Butter Décor
(d) Ice Sculptures
i) Condiments
ii) Embellishments
(a) Crackers, Chips, and Croûtons
(b) Pastry Containers and Accents
(c) Aspics, Foams, Ices, and Plate Painting
iii) Décor
(a) Flat Décor Items
(b) Carved Fruits and Vegetables
(c) Butter Décor
(d) Ice Sculptures
6 Hour(s)
12) Buffets and Food Bars
a) Understanding Buffets
b) Food Bars
a) Understanding Buffets
b) Food Bars
7 Hour(s)
13) Exams
a) Mid-Term Exam
i) Review
ii) Mid-Term Written Exam
iii) Mid-Term Practical/Performance Exam
b) Final Exam
i) Review
ii) Final Written Exam
iii) Final Practical/Performance Exam
i) Review
ii) Mid-Term Written Exam
iii) Mid-Term Practical/Performance Exam
b) Final Exam
i) Review
ii) Final Written Exam
iii) Final Practical/Performance Exam
8 Hour(s)
Methods of Instruction & Active Learning
Instructional Method(s):
- Lecture
- Laboratory / Studio / Shop / Clinical
- Demonstration
- Discussion
- Technology
- Video Presentation
Examples: Lectures, given on each topic in the listed content, will make the concepts understandable, meaningful, and emphasize key points. They are used to introduce new material, review material covered in the textbook, expand on material in the textbook, and present additional ideas and examples to clarify the key concepts of the course.
Following the chef instructor's demonstrations, students will practice under the chef instructor's guided supervision. The chef instructor provides direction, guidance, and suggestions to assist with skill development and comprehension. Laboratory activities are designed for the practical application of course topics and concepts, and the students are expected to complete a laboratory project each time they are in the instructional kitchen.
The chef instructor will demonstrate in-lab food production (recipes, methods, and techniques) followed by student practice.
Discussions are designed to involve students in the learning process by stimulating feedback to specific course content. These discussions are encouraged throughout the class and the laboratory sessions.
Discussion or debriefing sessions will be held after project completion to review errors and problems that arose during the lesson.
Power Point presentations may be used to provide supplemental information to the lectures. Projects utilizing computer technology may be used to further assist students in comprehending key concepts.
Videos, slides, and digital projections may be used to supplement class content, enhance lectures, and provide a basis for discussion of various content issues.
Assignment for In and Out of Class
Assignment Types:
- Substantial college level writing assignment, such as: essay(s), written homework, term/research paper, and/or other (Required).
- Substantial college level reading assignment, such as: textbook, journal article(s), literature, and/or other (specify)
- Lab or field activity, product, and/or report
- Journal
- Portfolio
Examples: Students are expected to complete written homework assignments from the textbook. The homework assignments for this course include reading the textbook chapters covered in the course and answering approximately 10 to 15 conceptual questions and solving approximately 15 to 20 problems at the end of each chapter and/or in the student Study Guide.
Students are also required to write a research paper on a course-related Culinary topic (e.g. the Importance of Cuisine in History, Historical Events' Effect on Culinary Creations, the Evolution of Culinary Tools, Culinary Herbs and their Usage in xyz Country/Region, etc.).
Reading assignments, from the required textbook, will support each lecture topic and will be assigned on a weekly basis, and will be required prior to material being discussed in class.
Laboratory projects will incorporate the techniques introduced in this course. Students will be given criteria for the required projects, and will be required to spend their lab hours practicing and mastering the day's methods and techniques. Laboratory activity is designed for the development and mastery of Culinary skills, and the students must demonstrate their Culinary proficiencies following the directions given by the chef instructor.
Students are required to write a daily journal to cover the student's entire experience of the course: lecture notes, answered or unanswered questions, problems and solutions, progress achieved, production experience, chef instructor's critique of finished product, and reflections on the critique. (This is in conjunction with the Portfolio project.)
Students are required to maintain a portfolio containing recipes, handouts, and sketches or photos of finished product for each instructional topic. The students will be building a reference guide for their future, the goal of which is to create a learning tool and reference that will serve the student within and beyond the scope of this course.
Methods of Evaluation
Written Evaluations:
- Term or Other Paper(s)
- Written Homework
Further Methods of Evaluation:
- Skill Demonstrations such as class performances(s), fieldwork, performance exam(s)
- Objective examinations, such as: multiple choice, true/false, matching items, completion
- Portfolio
Examples: Papers will be graded upon the use of critical thinking in relation to formal issues, and historical and cultural context. They will also be evaluated on the student's ability to research and synthesize material from diverse sources as well as on the demonstration of college-level writing quality and an understanding of Culinary methodologies. Timely submission is required.
Assignments will be evaluated on the completion of the assignment in a timely manner, thorough and correct completion of the assignment based on the instructions given, and signs of effort in the completion of the assignment.
Each Laboratory session results in a performance exam, after which the chef instructor will evaluate the finished product based upon procedures and techniques used, Culinary aesthetics (e.g. taste, texture, flavor, doneness, presentation, plating, use of ingredients, etc.), and safety adherence based on industry standards.
Objective exams will be used to evaluate a student's recall of key concepts and correct use of vocabulary/nomenclature. Portions of the exams may involve matching items, identifications, or other objective sections in order to allow the students to demonstrate that they have absorbed the basic, surface-level elements of the course texts and the background information provided by the chef instructor.
Evaluation of the student portfolio will be based on completeness, presentation, organization, and adherence to directions provided by the chef instructor.
Diversity, Equity, Inclusion, Accessibilty
The Culinary Arts Department is committed to teaching that promotes inclusive, engaging instruction by incorporating diverse perspectives and accessible methods into every course element, as reflected in the Course Outline of Record.
To close equity gaps and ensure all students can participate equally, faculty engage in data-driven program planning, DEIA professional development, and analysis of Student Learning Outcomes assessment.
Regular review of course components reinforces faculty commitment to inclusion, whether online or in person, and to staying relevant and in alignment with industry standards and requirements. Course material and instruction are designed using Universal Design for Learning (UDL) principles to foster students’ access and engagement, and to demonstrate their understanding through flexible, scaffolded progression of course skills.
Representative Textbooks and Materials
Representative Textbook:
Professional Cooking. Wayne Gisslen. 9th Edition. John Wiley & Sons. 2018.