CULN3026 - Professional Cook Program
Course Description
This is an introductory course of the Fundamentals of Cookery to develop skills in knife, food and equipment handling and apply principles of food preparation to produce a variety of foods while learning to operate equipment safely and correctly. Each class will include a review and quiz of measurements (kitchen math) and product identification. Fundamentals of cookery is a hands-on lab class.Learner Outcomes
Understand the History of Chefs, Restaurants, and the foodservice operation.
- Identify and use various types of kitchen equipment and proper safe cleaning procedures.
- Identify and use various types of kitchen hand tools, knives, sharpening tools for the designated task and proper safe cleaning procedures.
- Understand, identify, and practice proper safety procedures using proper body mechanics.
- Understand knife safety in a kitchen, demonstrate proper cutting form and identify classical knife cuts via various mediums.
- Understand culinary math in kitchen operation.
- Have a basic concept in stock production.
- Have a basic concept in soup production.
- Identify and understand thickening agents, flavorings and finishers used in recipes.
- Identify and understand the production of classic leading sauces with their derivatives and contemporary sauces.
- Identify and understand the raw ingredients.
- Understand how to purchase and store raw ingredients.
- Prepare, cook and serve different ingredients using proper cooking techniques and holding temperatures.
- Understand the fundamentals of plate presentation.
- Understand how to handle and prepare ingredients to make different styles of sandwiches.
- Understand breakfast cookery and basic baking fundamentals.
Notes
If you are a student with a documented disability and have not voluntarily disclosed the nature of your disability so that we may coordinate the accommodations you need, you are invited to contact the Disability Support Services Office (DSSO) in ‘Ilima 107, ph.734-9552, or email kapdss@hawaii.edu for assistance. For students whose primary disability is Deaf or hard of hearing, contact the KCC Deaf Center at ph. 734-9210 (V), 447-1379 (videophone), or email kapdeaf1@hawaii.edu.
Please note: you will need to contact Kapi’olani CC’s DSSO or Deaf Center to request accommodations in a Kapi’olani CC course even if you’ve already registered or are receiving services at another UH campus’s disability support program.
Kapi‘olani Community College Refund/Drop Policy:100% refund: Notification to Non-Credit Registration made 10 business days or more prior to start date of course.
50% refund: Notification to Non-Credit Registration made 5-9 business days prior to the start date of course.
0% refund: Notification to Non-Credit Registration made less than 5 business days prior to the start date of course.
Dress code: As a safety precaution, participants in all culinary classes are encouraged to wear covered, non-slip shoes (e.g. tennis shoes) and comfortable long pants. Aprons or any other personal items may also be brought to class. The college, however, will not be held responsible, if such items are lost or stolen.