CA A120: Culinary Principles 1

Course Outline of Record
Item	Value
Eff Term	Fall 2026
Curriculum Committee Approval Date	12/03/2025
Top Code	130630 - Culinary Arts (CTE)
Units	3 Total Units (Lecture Units 1.5; Lab/Other Units 1.5)
Hours	108 Total Hours (Lecture Hours 27; Lab Hours 81)
Total Outside of Class Hours	54
Total Student Learning Hours	162
Course Credit Status	Credit: Degree Applicable (D)
Material Fee	Yes
Basic Skills	Not Basic Skills (N)
Repeatable	No
Open Entry/Open Exit	No
Grading Policy	Standard Letter (S)

Course Description

The class focus is on the fundamentals of food preparation, emphasizing quality standards of production and the basic cooking methods as used in the modern commercial kitchen. Laboratory work includes knife skill, vegetable cuts, and preparation of vegetables, soups, stocks, and sauces. High standards of professionalism, sanitation, and proper work habits will also be emphasized. Class requires purchase of a set of knives. Students will be required to follow hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds. PREREQUISITE: FBM A102. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

Demonstrate proficiency using professional tools and equipment in the proper preparation of stocks, sauces, soups and vegetables.

Course Objectives

1. Identify and apply principles of proper techniques of sanitation, safety, and work simplification which relate to food production and service.
2. Demonstrate high standards of quality food production with maximum nutrient retention.
3. Demonstrate the basic cooking methods in the preparation of stocks, including white and brown stock.
4. Demonstrate the basic cooking methods in the preparation of the five leading sauces.
5. Demonstrate the basic cooking methods in the preparation of clear and thick soups.
6. Demonstrate the basic cooking methods in the preparation of green, red, white and yellow vegetables.
7. Demonstrate proper care and use of equipment, utensils and tools used in food preparation.
8. Cite criteria and standards of quality for the preparation of and presentation of food.
9. Define terminology used in food preparation.
10. Demonstrate skill to use given recipes and to plan and organize laboratory assignments.

Lecture Content

A. Safety and Sanitation

Identify proper techniques of sanitation, safety, which relate to food production and the responsibilities of food the production area and personnel
1. Explain basic understanding of personal sanitation through work habits and personal grooming
2. Identify common and accepted safety principles
3. Explain the importance of a properly organized work station
  1. Explain the necessity of preparing the work and the work station prior to commencement of the work
  2. Explain how to apply work simplification techniques to a given job assignment
List proper steps in the safe use of equipment generally used in quantity food preparation
1. Food slicer
2. Food processor
3. Ovens and broilers
4. Deep fat fryer
5. Blender
6. Mixer
7. Blender
8. Small tools

B. General Information

Equipment and uniform requirements
History of the profession
1. French Culinary tradition
2. Certification and professional organizations
Objectives of quality food preparation and station organization
1. Taste, Temperature, proper cooking
2. Mise en Place
  1. Vegetable Cuts
Cooking terms
Weights and measures
Use of recipes
1. The parts of a recipe yield, quantity, method
2. Recipe conversion
Laboratory procedures

C. Preparation and Combination of Ingredients

Methods of preparation
1. Dicing/chopping
2. Whisking/beating
Cooking methods:
1. Dry Heat
  1. Roasting/Baking
  2. Broiling/Grilling
2. Moist heat
  1. Steam
  2. Poach, simmer, boil
  3. Braise
  4. Stew
3. Dry heat with fat
  1. Saute
  2. Pan-fry
  3. Deep-fry
  4. Stir fry

Lab Content

A. Identify and practice proper techniques of sanitation, safety, and work simplification which relate to food production and service

1. Responsibilities of food production area and personnel

a. Demonstrate basic understanding of personal sanitation follow course requirements pertaining to personal grooming

b. Demonstrate basic understanding of safety principles

i. Proper Knife use

ii. Avoiding burns, spills, slips and falls

c. Demonstrate ability to organize work station

i. Explain the necessity of preparing the work and the work station prior to commencement of the work

ii. Demonstrate ability to apply work simplification techniques to a given job assignment

iii. Demonstrate ability to maintain a clean and organized work station

d. Demonstrate ability to finish lab assignments within given time frame.

2. Demonstrate ability to safely use all equipment generally used in quantity food preparation

a. Assemble, disassemble and clean all large equipment items:

i. Food slicer

ii. Food processor

iii. Blender

iv. Ovens and broilers

v. Deep fat fryer

iv. Mixer

b. Demonstrate ability to properly use all small tools and small equipment items:

i. Measuring devices

ii. Scales and weighing equipment

iii. Knives, parers, corers, etc.

a. vegetable cuts julienne, batonette, brunoise, small dice, medium dice, large dice, tourn , paysanne

b. basic vegetable preparations - chopped parsley, minced garlic, tomato concasse

iv. Forks, spatulas, spreaders

v. Spoons

vi. Scoops

vii. Ladles

viii. Food Mill

3. Demonstrate the ability to prepare food following proper sanitary guidelines

a. Avoid Cross-contamination

i. tasting spoon

ii. gloves

iii. hand-washing

iv. sanitizer

v. Pot and pan washing

b. Control temperature, avoid the "danger-zone"

i. Quick heating of foods

ii. quick chilling of food and proper use of the ice-bath

B. Demonstrate and practice food preparation techniques and cooking methods

1. Stock

a. Work with ingredients and practice method for preparation

i. Chicken

ii. Veal/beef

iii. Vegetable

2. Thickening Agents

a. Specific ingredients: butter, fats, starches

i. Roux

a.prepare white, blonde, brown

ii. Slurry

a. prepare a cornstarch slurry

b. prepare and arrowroot slurry

3. Sauces

a. 5 leading sauces, ingredients and practice method of preparation

i. Hollandaise, emulsion sauces

ii. Espagnole

iii. Tomato

iv. Bechamel

v. Veloute

4. Soups

a. Work with ingredients and practice preparation methods

i. Clear

a. Consomme

b. Clear vegetable

ii. Thick

a. Cream Method

b. Puree Method

c. Chowder

d. Bisque

e. Specialty and National Soups

5. Vegetable color categories and practice cooking methods

a. Red

i. braising

ii. roast

iii. saute

b. Green

i. blanch and hold method

ii. butter finish

iii. boiling to finish

c. White

i. boiled, demonstrate how to preserve color

d. Orange/Yellow

i. fried

ii. roasting

6. Starches, practice cooking methods

a. Potatoes

i. Potato puree preparations

ii. Fried preparations

iii. Casserole style preparations

b. Rice

i. Pilaf

ii. Risotto

c. Pasta

i. Fresh egg fettuccini

ii. Cooking dry (small shells)

d. Other Grains

Method(s) of Instruction

Lecture (02)
Lab (04)

Instructional Techniques

Lecture, demonstration, group discussion, lab practice

Reading Assignments

Students are required to read text and related materials each week to enable them to participate in class dicussion and gain a deeper understanding of theory presented in lecture and lab. Approximatley 1 hour per week = 16 hours 1 hour

Writing Assignments

Students will complete a research project related to the course. Proficiency is evaluated during laboratory as well as in practical cooking tests. Approximatley 6 total hours = 6 hours

Out-of-class Assignments

Students must read, convert and record recipes from text and lab packet and bring to class each week. Students must also prepare for an on-line quiz as well as in class quizzes, midterm and final practical and written tests. Approximatley 2 hours per week = 32 hours

Study Non-Contact Hours Recommended

Methods of Student Evaluation

Midterm Exam
Final Exam
Short Quizzes
Written Assignments
Projects (Individual/Group)
Problem Solving Exercises
Skills Demonstration

Demonstration of Critical Thinking

Quizzes, written and practical cooking tests, daily demonstration of lab techniques, organization of daily assignments and solving lab challenges.

Required Writing, Problem Solving, Skills Demonstration

Students will complete a research project. Proficiency is evaluated during laboratory as well as in practical cooking tests.

Resources Subscreen

Textbook: Wayne Gisslen. Professional Cooking, 10th edition. Wiley (2025).
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Other: . . ().

Eligible Discipline(s)

Culinary arts/food technology (food service, meat cutting, baking, waiter/waitressing, bartending): Any bachelor’s degree and two years of professional experience, or any associate degree and six years of professional experience.

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