Course

Course Summary
Credit Type:
Course
ACE Course Number:
ROUX-0005
Organization:
Length:
52 hours; 10 weeks
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Vocational-Certificate 3 Introduction to Culinary Arts
Description

Objective:

The objective of the course is for students to be extremely proficient with a knife; understand whole foods and how they affect health; know how to make delicious salads and dressings; be able to cook fluffy grains and tender legumes; know how to make homemade pizza and perfectly al dente pasta; be able to steam and roast delicious, nutrient-dense vegetable dishes; be able to apply dry-heat methods, master the fry pan and roast the perfect chicken; be able to apply moist-heat techniques, such as steaming, poaching and simmering; and understand stocks, how to prepare them and how to use them to boost flavor.

Learning Outcomes:

  • demonstrate proficiency with a knife
  • summarize the definition of whole foods and how they affect health
  • prepare salads and dressings
  • produce fluffy grains and tender legumes
  • prepare homemade pizza and al dente pasta
  • steam and roast nutrient-dense vegetable dishes
  • apply dry-heat methods, use the fry pan and roast a chicken
  • apply moist-heat techniques, such as steaming, poaching and simmering
  • describe stocks, how to prepare them and how to use them to boost flavor

General Course Topics:

  • How to handle a chef's knife like a professional Basic nutrition, what macro and micro nutrients are, and how they fit into one's diet How to roast chicken as well as vegetables Pan-frying Roasting Steaming Sweating Making salads How to cook grains How to buy and cook pasta the Map of Cooking, a framework for thinking about cooking food, modeled after the thought process of real professional chefs
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Computer Based Training
  • Practical Exercises

Methods of Assessment:

  • Quizzes

Minimum Passing Score:

75%
Supplemental Materials