Academic Catalogs

CA A245: Culinary Principles 3

Course Outline of Record
Item Value
Eff Term Fall 2026
Curriculum Committee Approval Date 10/29/2025
Top Code 130630 - Culinary Arts (CTE)
Units 3 Total Units 
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

Students will prepare a variety of American Regional and Indigenous Cuisine for service to customers in the OCC Captain's Table Restaurant. Cuisines from around the United States will be explained and discussed. Focus for the class will be on station readiness and proficiency of the fundamental cooking methods. Students will incorporate quantity food preparation techniques and adapt recipes to varying guest counts. Students will practice elements of modern presentation. 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. Students will be required to follow hospitality department dress standards. PREREQUISITE: The successful completion of CA A122, CA A200, CA A126, and FBM190 with a Grade "c" or better. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

  1. Identify and prepare a variety of American Regional dishes while practicing proper sanitation habits in a banquet style format.
  2. Scale and adapt recipes to meet fluctuating guest needs.

Course Objectives

  • 1. Identify and practice proper techniques of sanitation, safety and work habits which relate to commercial food production and service.
  • 2. List and demonstrate the organizational skills required to serve food in a restaurant.
  • 3. Demonstrate the ability to cook a variety of American regional and indigenous foods by executing cooking methods such as sauteing, roasting, frying, poaching, grilling, and braising, for service to restaurant customers.
  • 6. Demonstrate the ability to cook a variety of American regional and indigenous vegetables and starches, for service to customers in a restaurant.
  • 8. Demonstrate the ability to cook a variety of American regional and indigenous dessert items, for service to customers in a restaurant.
  • 9. List and demonstrate the elements of modern food presentation.
  • 10. Analyze and discuss the cultural, historical, and geographical influences on American Regional and indigenous cuisine.
  • 11. Identify and explain classical dishes from a particular region in the United States.
  • 12. Demonstrate proper care and use of equipment, utensils and tools used in food preparation.
  • 13. Define specific terminology used in food preparation.
  • 14. Demonstrate skill to adapt and scale recipes from small batch to quantity food production for service up to 100 guests.
  • 15. Evaluate and uphold professional standards throughout all stages of production and service.

Lecture Content

  1. Sanitation, Safety, Professionalism
    1. Review proper techniques of sanitary work habits which relate to commercial food production and service. Including cross-contamination preventative measures, food temperature controls, and proper hygiene.
  2. Review of Safe Operating Procedures when working in a commercial kitchen.
    1. Safe use of equipment and proper maintenance. 
    2. Avoiding physical injuries
    3. MSDS Booklet and Proper use of Chemicals
  3. Review Professional Aspects of working in a commercial kitchen
    1. Proper Uniform and Dress Code
    2. Timely Arrival
    3. Consistent Attendance
    4. Attitude of Respect and Helpfulness
  4. Principles of Cooking Foods in a Banquet Style Format (all customers are served at once)
    1. Stations of the kitchen include Pantry/Garde Manger, Seafood, Grill, Roasting, Vegetable and Starch, Soup and Sauce, Fry, Dessert, Sous Chef, Sanitation Steward
    2. Station readiness by service time
      1. Use of recipes
      2. Production schedule checklist
      3. Plate drawings of finished dishes
      4. Preparation of sample plates before service
      5. Station mise en place (organization)
      6. Set-up for quantity plate assembly
  5. Maintaining quality product and elements of modern presentation
    1. Taste, Temperature, Color, Balance, Height
    2. Proper application of cooking methods 
    3. Modern plating techniques          
  6. American Regional Cuisine
    1. Overview of major culinary regions including Northeast, South, Mid-west, Southwest, Pacific Northwest, and Cajun Creole.
    2. Identify factors that lead to the development of regional cuisine for each of the major culinary regions
      1. Indigenous ingredients and geographic location
      2. Influence of migrant populations
      3. Socio-economic considerations
      4. Religious influences
      5. Native American and indigenous peoples influence     
      6. Identify key historical figures that have helped to develop American Regional Cuisine
  7. Cooking Demonstration and Techniques of a Cooking Presentation
    1. Identify key historical figures that have helped develop American Regional Cuisine
    2. Explain classical dishes and cooking methods from each region
    3. Identify the historical background of classical dishes
    4. List examples of cooking methods commonly used in American Regional Cuisine.

Lab Content

  1. Sanitation, Safety, Professionalism
    1. Demonstrate  proper techniques of sanitary work habits which relate to commercial food production and service. 
    2. Demonstrate cross-contamination preventative measures.
    3. Control food temperature
      1. Cold food cold, Hot food hot
      2. Review of proper heating and chilling of foods
    4. Station set-up, maintenance, and shutdown.
  2. Practice Safe Operating Procedures
    1. Equipment
    2. Avoiding workplace injury
    3. MSDS Booklet and Proper use of Chemicals
  3. Practice Professional Aspects of working in a commercial kitchen
  4. Principles of Cooking Foods in a Banquet Style Format
    1. Recipe adaptation
    2. Portion control
    3. Guest modification
  5. Practical Application of Working the Stations of the kitchen to include Sanitation Steward, Sous Chef, Dessert, Fry, Soup and Sauce, Roasting Vegetable and Starch, Grill, Seafood, Garde Manger
  6. Demonstrate of Station readiness by service time
    1. Use of recipes
    2. Production schedule checklist
    3. Plate drawings of finished dishes
    4. Preparation of sample plates before service
    5. Station mise en place (organization)
    6. Set-up for quantity plate assembly
  7. Maintaining quality product and basic elements of presentation
    1. Taste, Temperature, Color, Balance, Height, Proper application of cooking methods          
  8. Daily Practice and Cooking of Classical Dishes and Foods from the Major Culinary Regions in the United States, serving actual customers in a restaurant style format
    1. Northeast
    2. South
    3. Mid-west
    4. Southwest
    5. Pacific Northwest
    6. Cajun-Creole

Method(s) of Instruction

  • Lecture (02)
  • Lab (04)

Instructional Techniques

Lecture, Demonstration, Video, Practical Demonstration

Reading Assignments

Students are required to read text and related materials each week to enable them to participate in in class discussion and gain a deeper understanding of theory presented. Students must read, convert and record recipes from text and lab packet and bring to class each week. Total Time for Reading - 2 hours per week

Writing Assignments

Students will complete a written assignment which could include a research paper on the cultural influences that helped to shape American Regional Cuisine and make that presentation to the class in the form of a cooking demonstration   6 hours total

Out-of-class Assignments

Students must also prepare for class quizzes, midterm written test.  Students must ensure out of class preparation for their weekly dishes. 1 hours per week

Study Non-Contact Hours Recommended

54

Methods of Student Evaluation

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

Demonstration of Critical Thinking

Written Tests/quizzes Evaluation of Daily Performance Solving lab daily challenges that arise as well as implementation of given menus.

Required Writing, Problem Solving, Skills Demonstration

Students will complete a written research assignment on the cultural influences that helped to shape American Regional Cuisine Students will solve the problems of producing food for a large number of people Students will demonstrate cooking skills on a daily basis

Eligible Disciplines

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

Textbooks Resources

1. Required Culinary Institute of America. Professional Chef, latest ed. , 9th ed. Hoboken: John Wiley and sons, 2011 Rationale: -This is the latest edition of this text

Resources Subscreen

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