Course Descriptions & Syllabi

Course Descriptions & Syllabi

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Note: some or all of the courses in the subjects marked as "Transfer" can be used towards a transfer degree: Associate of Science and Arts or Associate of Engineering Science at DACC. Transferability for specific institutions and majors varies. Consult a counselor for this information.

Areas of Study | | CULA410 syllabus




COURSE NUMBER: CULA410
COURSE TITLE:Culinary Essentials
DIVISION:Liberal Arts
SEMESTER CREDIT HOURS:3
CONTACT HOURS:135
STUDENT ENGAGEMENT HOURS:
DELIVERY MODE:In-Person

COURSE DESCRIPTION:
Introduction to basic cooking methods, the identification and use of ingredients, and the handling of tools and equipment are the core components of this course. The lecture aspect focuses on the basic principles and techniques of quantity food production and work methods. The laboratory aspect prepares students with the skills, knowledge, and experience necessary to work in a production facility. Customer service fundamentals will be emphasized. This is a lecture/lab course.

PREREQUISITES:

NOTES:
This course is not available for web registration.

STUDENT LEARNING OUTCOMES:
Upon completion of this course, students will be able to:
  • Identify food, cooking, and processing equipment
  • Demonstrate units of measure and culinary math
  • Demonstrate how to measure ingredients
  • Demonstrate how to change recipe yields
  • Demonstrate standardized recipes and their value
  • Demonstrate basic preparation, peeling, julienning, dicing, and preliminary cooking
  • Identify kitchen staples

TOPICAL OUTLINE:
  1. Tools and Equipment
    • Introduction to Quantity Food Equipment
    • Cooking Equipment
    • Processing Equipment
    • Holding and Storage Equipment
    • Pots, Pans, and Containers
    • Measuring Devices
    • Knives, and Tools, and Small Equipment
  2. Using Recipes
    • Units of Measure
    • Culinary Math
    • Measuring Ingredients
    • Standardized Recipes and Their Value
    • Changing Recipe Yields
  3. Basic Preparations  Mise en Place
    • Planning and Organizing Production
    • Peeling, Julienning, and Dicing
    • Preliminary Cooking and Flavoring
  4. Kitchen Staples
    • Basic Seasoning
    • Herbs and Spices
    • Starches
    • Sweeteners
    • Acid Ingredients
    • Tomato Products
    • Condiments

TEXTBOOK / SPECIAL MATERIALS:
Gisslen, W. (2007). Professional Cooking. (6th ed.). Hoboken, NJ: John Wiley & Sons, Inc.

See bookstore website for current book(s) at https://www.dacc.edu/bookstore

EVALUATION:

100-90% = A

  89-80% = B

  79-70% = C

  69-60% = D

  59-00% = F

  • Cumulative course assignments 15%
  • Team projects 10%
  • Written and performance exams 50%
  • Sanitation inspections 10%
  • Attendance/participation
  • Class presentations 10%
  • Demonstration of professional qualities, attitudes and behaviors to include: personal hygiene and appearance, quality of the work done, ability to get along with others, and dependability 5%

BIBLIOGRAPHY:

STUDENT CONDUCT CODE:
Membership in the DACC community brings both rights and responsibility. As a student at DACC, you are expected to exhibit conduct compatible with the educational mission of the College. Academic dishonesty, including but not limited to, cheating and plagiarism, is not tolerated. A DACC student is also required to abide by the acceptable use policies of copyright and peer-to-peer file sharing. It is the student’s responsibility to become familiar with and adhere to the Student Code of Conduct as contained in the DACC Student Handbook. The Student Handbook is available in the Information Office in Vermilion Hall and online at: https://www.dacc.edu/student-handbook

DISABILITY SERVICES:
Any student who feels s/he may need an accommodation based on the impact of a disability should contact the Testing & Academic Services Center at 217-443-8708 (TTY 217-443-8701) or stop by Cannon Hall Room 103. Please speak with your instructor privately to discuss your specific accommodation needs in this course.

REVISION:
Fall 2018

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