Course Course Summary Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: SLTI-0002 Organization's ID: ACE:000788 Organization: Sur La Table Online Culinary Institute Location: Online Length: Self-paced (55 hours) Dates Offered: 11/1/2020 - 10/31/2023 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Lower-Division Baccalaureate 3 culinary fundamentals Course specific that focuses on Soups, Sauces, Rice & Grains and Pasta, Kitchen Equipment and Basic Sanitation and Safety Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: The course objective is to explore the subjects of stocks, soups, sauces, rice, whole grains and pasta by repeated practice and preparation in the kitchen. Learning Outcomes: explain and demonstrate stock, short stock, and broth production employ stocks and seasonings to create various types of soup prepare and present a variety of classic and contemporary sauces use and prepare a variety of pasta, rice, and grain dishes illustrate the function and application of seasoning and flavoring identify basic food safety principles and practices select, handle and maintain a knife and apply various knife cuts. General Topics: How to make stock How to make soup Sauces Rice and grains Pasta Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Audio Visual Materials Computer Based Training Discussion Laboratory Practical Exercises Methods of Assessment: Performance Rubrics (Checklists) Quizzes Minimum Passing Score: 75% Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Page Content