Course Course Summary Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: SLTI-0006 Organization's ID: ACE:000792 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 Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: The course objective is to introduce fundamental cooking skills such as sanitation and safety, knife cuts, cooking vegetables, preparing salads, egg cookery, and seasoning. Learning Outcomes: give examples of basic professionalism in a commercial kitchen identify basic food safety principles and practices select, handle and maintain a knife and apply various knife cuts; recognize and prepare vegetables, salads and vinaigrettes describe and demonstrate principles of egg cookery illustrate knowledge and application of seasoning and flavoring. General Topics: Kitchen tools and equipment Food and kitchen safety Knives, knife cuts, and knife sharpening Salads and dressings Vegetables Eggs Seasoning 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