WECM Appendix

CIP

Rubric

Number

Course Name

Semester
Credit Hrs

Min
Cont Hrs

Max
Cont Hrs

12.0503

CULA

1200

Basic Food Preparation

2

32

80

12.0503

CULA

1201

Basic Food Preparation

2

32

80

12.0503

CULA

1301

Basic Food Preparation

3

48

144

12.0503

CULA

1401

Basic Food Preparation

4

64

160

 

CIP Area Code:

12.0503  (Culinary Arts/Chef Training)

Course Title:

Basic Food Preparation

Course Level:

Introductory

 

Course Description: A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism.

Learning Outcomes:  The student will demonstrate skills in knife, tool and equipment handling, and operate equipment safely and correctly; demonstrate proficiency in dry and moist heat cooking methods; produce a variety of food products applying principles of food handling and preparation; and implement professional standards in food production.

 

Licensing/Certification Agency: American Culinary Federation Educational Institute