Course Catalog

Fundamental Skills of Culinary Arts, TCC (FSO1) Technical Certificate of Credit

Campus Locations: High School

The Fundamental Skills of Culinary Arts technical certificate of credit provides students the basic skills needed to obtain entry level positions in the culinary arts field. Topics included in this programs include introduction to the culinary arts profession, understanding of menus, recipe production, a basic understanding of food nutrition and food science, fundamental knowledge of food and kitchen safety, the tools and ingredients used in the professional kitchen, equipment operation. Meat, poultry, fish, shellfish, fruit, vegetables, dairy, eggs and dry good identification. Production of stocks, sauces, soups. Fabrication of meat, poultry, fish & shellfish. Techniques on grilling, broiling, roasting, sauteing, pan frying, deep frying, steaming, braising & stewing. Various cooking methods for vegetables, potatoes, grains, beans, & pasta. Execution of various breakfast techniques and cooking with the following ingredients: styles of eggs, pancakes, waffles, grits, toast, breakfast meats. Demonstrate knowledge of salads, salad dressings, sandwiches, appetizers & cold foods. Students will learn baking fundamentals including breads, pastries, fillings & dessert sauces.

Program Outcomes: Upon graduation, students will possess knowledge of safety and sanitation practices, the ability to operate and maintain kitchen equipment, and an understanding of various cooking and baking methods. They will also be knowledgeable in Garde Manger practices.

Careers: Food Service Employee, Prep-Cook, and Service Prep Worker

Length of Program: 2 Terms

Admission Requirements:

General College Admissions and Placement
This program does NOT require a HS diploma or GED
Potential applicants who do not have a high school diploma or equivalent must document at least two (2) years of successful performance within a specific field by completing and submitting the Experience Worker Certification Form to documents@wiregrass.edu

Curriculum Outline (16 hours)

Occupational Courses	16
CUUL 1001Fundamental Skills of Culinary Arts Weekly Contact Hours: Lecture - 2 Lab 2 - 4 Lab 3 - 0 Pre-requisite(s): None Co-requisite(s): None Introduction to Culinary Arts is a course designed to introduce students to fundamental food preparation terms, concepts, and methods in Culinary Arts where laboratory practice will parallel class work. Fundamental techniques, skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures.	4
CUUL 1002Fundamental Skills of Culinary Arts I Weekly Contact Hours: Lecture - 2 Lab 2 - 4 Lab 3 - 0 Pre-requisite(s): None Co-requisite(s): None Fundamental Skills of Culinary Arts I is designed to create a complete foundation and understanding of Culinary Arts leading to postsecondary education or a foodservice career. Building from techniques and skills learned in Foundation of Culinary Arts, this fundamentals course begins to involve in-depth knowledge and hands on skill mastery of Culinary Arts.	4
CUUL 1003Fundamental Skills of Culinary Arts II Weekly Contact Hours: Lecture - 2 Lab 2 - 4 Lab 3 - 0 Pre-requisite(s): None Co-requisite(s): None Fundamental Skills of Culinary Arts II is designed to create a complete foundation and understanding of Culinary Arts and how it relates to baking principles, nutrition, and applies the concepts to a restaurant setting. Building from techniques and skills learned in Foundation of Culinary Arts I, this fundamentals course begins to involve in-depth knowledge and hands on skill mastery of Culinary Arts.	4
CUUL 1004Fundamental Skills of Culinary Arts III Weekly Contact Hours: Lecture - 2 Lab 2 - 4 Lab 3 - 0 Pre-requisite(s): None Co-requisite(s): None Fundamental Skills of Culinary Arts III is an advanced and rigorous in-depth course designed for the student who wishes to continue their education at the post-secondary level or enter the foodservice industry as a proficient and well-rounded individual. Strong importance is given to refining hands on production of the classic fundamentals in the commercial kitchen.	4