CULN6102 - Applied Math through Culinary Arts Skills Enhancement

Course Description

Applied Math through Culinary Arts Skills Enhancement 6 days @ 6 hours per day = Total 36 hours This course explores mathematical theory, concepts and practice within the realm of culinary arts instruction. This class will also enhance culinary skill sets and the ability to apply mathematics as a tool to provide practical solutions for everyday math challenges. Along with problem-solving strategies, teachers, staff and students will gain confidence to meet and exceed challenges in educational and real world environments with interactive lab assignments. Introduction Professionalism in Culinary Arts Knife Skills Measurement and Calculation Recipes and Food Cost Seasoning and Flavoring Basic Cooking Techniques Basic Baking Techniques Competition: Teamwork Practicum Quizzes and Final Exam Cost $575.00 per person for 36 hours through a Certified Chef Instructor. This fee includes certified facility, individual aprons to maintain and keep, all course materials, food supplies, and culminating exam. Participants will prepare daily lunch through kitchen lab exercises.

Course Outline

8 days at 6 hours per day= 48
Introduction
Sanitation Food Handler Certification
Professionalism in Culinary Arts
Kitchen and Lab Safety Standards  
Knife Skills
Measurement and Calculation
Recipes and Food Cost
Seasoning and Flavoring
Basic Cooking Techniques
Basic Baking Techniques
Competition: Teamwork Practicum

Learner Outcomes

Program Learning Objectives
HI-UHMC-PLO_2015.01 Explain, examine and demonstrate principles and concepts of quality food procurement and identification, food and baking preparation and cost controls, service, and proper use of tools and equipment to produce and serve a variety of professional food items.

HI-UHMC-PLO_2015.02 Identify and practice the basic principles of culinary service, organization and structure, sanitation and safety in a foodservice operation to maintain the optimum health and satisfaction of the consumer.

HI-UHMC-PLO_2015.05  Practice standards in behavior, ethics, grooming and dress appropriate to culinary industry professionals.

Student Learning Objectives
CULN6100
HI-UHMC-CULN-SLO_F2015.06 Identify, analyze and apply the principles of sanitation in the hospitality industry.
HI-UHMC-CULN-SLO_F2015.07 Identify and compare food-borne illnesses and their causes, biological, chemical, physical hazards, and cross-contaminations as they may occur during the flow of food.

HI-UHMC-CULN-SLO_F2015.08 Identify and analyze safety issues, regulatory agency laws, OSHA (Occupational Safety and Health Administration) guidelines and safety standards as they apply to the hospitality industry

HI-UHMC-CULN-SLO_F2015.09 Identify, analyze and compare design attributes, functions and procedures to keep food safe for the public in foodservice operations

HI-UHMC-CULN-SLO_F2015.10 Identify and safely demonstrate individual culinary skills and practices necessary in the professional kitchen, with emphasis on knife skills, and basic cooking methods, utilizing equipment and tools of the culinary trade.

HI-UHMC-CULN-SLO_F2015.12 Identify and employ the use of standardized recipes, measurements portion control procedures and basic food costing.  

HI-UHMC-CULN-SLO_F2015.13 Identify and practice industry safety and sanitation standards including the safe handling and storage of food products and demonstrate good personal hygiene standards.

HI-UHMC-CULN-SLO_F2015.14 Identify and safely demonstrate individual culinary skills and practices necessary in the professional kitchen with emphasis on basic knife skills, meat fabrication and the basic cooking methods, utilizing equipment and tools of the culinary trade.

HI-UHMC-CULN-SLO_F2015.15 Discuss and analyze the function and ID of ingredients and use them to produce and evaluate food products with emphasis on balancing proper flavors, seasoning, textures and pleasing visual presentation.

HI-UHMC-CULN-SLO_F2015.16 Define and demonstrate professionalism and teamwork and develop proper work habits and ethical behavior in the culinary workplace.

HI-UHMC-CULN-SLO_F2015.22 Define and demonstrate professionalism, good personal hygiene, teamwork, human relationship and customer satisfaction skills while developing proper safe work habits and ethical behavior in the culinary workplace

HI-UHMC-CULN-SLO_F2015.26 Identify and employ the use of standardized recipes, measurements portion control procedures and basic food costing.

HI-UHMC-CULN-SLO_F2015.27 Identify and practice industry safety and sanitation standards including the safe handling and storage of food products and demonstrate good personal hygiene standards.

HI-UHMC-CULN-SLO_F2015.28 Identify and safely demonstrate culinary skills and practices in the professional kitchen with emphasis on short order cookery, utilizing equipment and tools of the culinary trade.

HI-UHMC-CULN-SLO_F2015.51 Organize a workstation in a timely manner while following proper sanitation and safety procedures

HI-UHMC-CULN-SLO_F2015.52 Identify and distinguish quality components of food taste, texture and presentation