Course

Course Summary
Credit Type:
Course
ACE Course Number:
ROUX-0002
Organization:
Location:
Online
Length:
110 hours; 12 weeks
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 6 Introduction to Culinary Arts I and II
Description

Objective:

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 course covers key knowledge and technique development in kitchen and food safety, knife skills, stocks, moist- and dry-heat cooking methods, plating and presentation, and culinary nutrition. The course objective of Culinary Foundations Level 2 is to provide additional instruction in preparing specific types of foods: salads, vegetables, soups, sauces, meat, poultry, fish, breads, pastries and foods for special diets. The second half of the course provides additional instruction in preparing specific types of foods: salads, vegetables, soups, sauces, meat, poultry, fish, breads, pastries and foods for special diets.

Learning Outcomes:

  • demonstrate basic food and kitchen safety and sanitation
  • select, handle and maintain a knife and demonstrate knife cuts
  • demonstrate stock, short stock, and broth production
  • demonstrate knowledge and application of seasoning and flavoring
  • identify, describe and apply dry-heat cooking methods
  • identify, describe and apply moist-heat cooking methods
  • apply principles of basic plating
  • determine and evaluate basic nutrition in foods and specialty diets
  • demonstrate principles of salad and dressing production
  • demonstrate principles of egg cookery
  • prepare and present a variety of classic and contemporary sauces and soups
  • explain and demonstrate principles of meat, poultry and fish cookery
  • explain and demonstrate principles of pasta, legume, rice, and grain cookery
  • demonstrate knowledge of basic bread, baking, and gluten functions
  • demonstrate knowledge of basic pastry and chocolate use
  • determine and evaluate basic nutrition in foods and specialty diets

General Course Topics:

  • Culinary Foundations Level 1 Overview Knives, Knife Cuts & Knife Sharpening Food & Kitchen Safety Dry-Heat Cooking Methods Moist-Heat Cooking Methods How to Make Stock Seasoning Plating Nutrition in The Kitchen Culinary Foundations Level 2 Overview Salads & Vinaigrettes Vegetables Eggs Soups Sauces Rice & Grains Legumes Pasta Meat Poultry Fish Baking Basics & Breads Pastry Basics Chocolate Cooking Foundations 2 Assessment
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Case Studies
  • Practical Exercises

Methods of Assessment:

  • Performance Rubrics (Checklists)
  • Presentations
  • Quizzes

Minimum Passing Score:

75%
Supplemental Materials