Course Summary
Credit Type:
ACE Course Number:
215 hours; 24 weeks
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 6 Introduction to Culinary Arts I and II


The course objective is to focus on foundational and fundamental skills development and reinforcement; universal and widely adopted methods and techniques of cooking as well as recipes and activities that reinforce the same principles taught in professional culinary schools around the world. This comprehensive 200-hour course covers a full basic professional cooking school curriculum including, but not limited to kitchen and food safety, knife skills, stocks, sauces, moist- and dry-heat cooking methods, seasoning, egg cookery, vegetables, meat, poultry, fish, pasta, whole grains, legumes, basic breads and baking, salads and dressings, plating and presentation, and culinary nutrition.

Learning Outcomes:

  • demonstrate basic food and kitchen safety and sanitation
  • select, handle and maintain a knife and demonstrate knife cuts
  • explain and demonstrate principles of egg cookery
  • explain and demonstrate principles of salad production and vegetable cookery
  • identify, describe and apply dry-heat cooking methods
  • identify, describe and apply moist-heat cooking methods
  • explain and demonstrate stock, short stock, and broth production
  • explain and demonstrate principles of meat, poultry and fish cookery
  • demonstrate knowledge and application of seasoning and flavoring
  • explain and demonstrate principles of pasta, legume, rice, and grain cookery
  • demonstrate knowledge of basic bread, baking, and gluten functions
  • demonstrate knowledge and application of basic pastry and chocolate use
  • explain and apply principles of plating
  • demonstrate and apply knowledge of plant-based and dairy-free diets

General Course Topics:

  • Unit 1: Professional Cook Certification Overview Unit 2: Food & Kitchen Safety Unit 3: Knives, Knife Cuts & Knife Sharpening Unit 4: Salads & Dressings Unit 5: Vegetables Unit 6: Eggs Unit 7: How to Make Stock Unit 8: How to Make Soup Unit 9: Course Challenge Quiz Unit 10: Seasoning Unit 11: Dry-Heat Cooking Methods Unit 12: Moist-Heat Cooking Methods Unit 13: Sauces Unit 14: Rice & Grains Unit 15: Legumes Unit 16: Pasta Unit 17: Meat Unit 18: Poultry Unit 19: Fish Unit 20: Course Challenge Quiz 2 Unit 21: Baking Basics & Breads Unit 22: Pastry Basics Unit 23: Chocolate Unit 24: Plating Unit 25: Nutrition In The Kitchen Unit 26: Plant-Based Alternatives Unit 27: Course Review and Exam
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Case Studies
  • Coaching/Mentoring
  • Computer Based Training
  • Practical Exercises

Methods of Assessment:

  • Performance Rubrics (Checklists)
  • Quizzes

Minimum Passing Score:

Supplemental Materials