Introduction to Culinary Arts

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.