CUL-100 Culinary Fundamentals

This lecture course is the foundation course for the culinary arts curriculum. The course focuses on developing students’ understanding of the history of the culinary industry as well as examining proper identification, preparation, and evaluation of basic culinary ingredients. Students will learn the principles of cooking as well as proper cooking methods for different products. Basic math skills necessary for recipe conversions will be introduced as well as writing standard recipes.

Credits

3

Corequisite

CUL-105

Lecture Contact Hours

3

Lab Contact Hours

0

Other Contact Hours

0

Department

• Business

Grading Scheme

• Letter

SUNY Gen Ed Credit

• No

Course Learning Outcomes

1. Identify and delineate successful preparation methods for produce items, starch items, and leading sauces, as well as describing the methods of cooking these food items.
2. Compose an original, functional menu using standardized recipes.
3. Articulate the roles of ingredients in a recipe from both a preparatory and a nutritional point of view.
4. Debate and discuss current food trends and how these trends influence consumer behaviors with regard to food consumption.