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CULA 1500 Food Principles and Safety

This course takes a systematic approach to sanitation, planning, preparation, and resource management. The principles of food safety, basic food preparation, culinary tools, kitchen equipment, purchasing, receiving, storing, and serving food are covered. Emphasis is placed on the common risk factors that cause foodborne illnesses with active managerial control at the core for implementing the FDA food code. The student will have the opportunity to earn the ServSafe Food Protection Manager certification. (2 lect., 2 lab).

Credits

3 credits

Major Topics

  • Commercial kitchen spaces, equipment, organization, and tools

  • Common kitchen etiquette, language, processes, cleaning, and safety procedures

  • Professional hygiene standards and practices

  • Physical, chemical, and biological contamination points and prevention

  • Monitoring time, temperature, and control points in the flow of food

  • Cleaning and sanitizing procedures

  • Basic knife skills, proper usage, and care techniques

  • Primary categories of foods

  • Foundational cooking methods

  • Proper preparation, holding, cooling, and storing processes

Outcomes

In order to successfully complete this course, the student will:

1. Demonstrate proper identification, usage, cleaning, and storage of primary kitchen tools and equipment.

2. Demonstrate basic knife skills with efficiency, proper techniques, and safe handling.

3. Examine the flow of food: receiving, handling, cooking, holding, serving, cooling, storing, and reheating.

4. Identify a variety of fruits, vegetables, starches, legumes, grains, and proteins and their principle uses.

5. Summarize methods for preventing physical, chemical, and biological contamination during the flow of food.

6. Evaluate critical food safety points with active managerial control principles.

7. Differentiate between primary cooking techniques including sauteing, grilling, roasting, baking, broiling, and frying.

8. Demonstrate procedures for cleaning and sanitizing food and non-food contact equipment and surfaces.