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CULN1202

Student Learning Outcomes

This course introduces key components of the Culinary Arts program at SCTCC as well as information about the Food Service industry. Students will learn historical/foundational practices, standards of professionalism, industry-specific terminology, the use of weights/measurements, equipment/tool identification, safe equipment/tool usage, and proper cleaning and sanitization of equipment/tools. This course will also cover knife identification, knife use, use and proper care of knives.

STUDENT LEARNING OUTCOMES:
  • Identify proper standards of professionalism within the Food Service industry.
  • Define various segments within the Food Service industry and employment opportunities within each segment.
  • Apply various historical/foundational practices within the Food Service industry.
  • Apply kitchen terminology to all aspects of food production.
  • Identify equipment/tool items within a kitchen environment.
  • Demonstrate proper use of scales and weights/measurements.
  • Demonstrate proper cleaning/sanitization procedures for multiple kitchen equipment items.
  • Demonstrate appropriate knife usage and proper knife care.

Prerequisites

Please see eServices for section availability and current pre-req/test score requirements for this course.
Any SCTCC student with a disability that impacts their education or ability to fully participate on campus is eligible to apply for Accessibility Services.
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