NDFS 237
Introduction to Culinary Arts
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Introduction to culinary arts. Emphasis on basic skills including: knife skills; plate design and presentation; stocks and sauces; cooking methods for, meats, eggs, fruits, vegetables, grains, and pasta; hors d’oeuvres; breads, baking, and pastry.
When Taught
Fall and Winter
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
2
Fixed
2
Fixed
1
Fixed
3
Title
Knife Skills
Learning Outcome
Demonstrate competence in knife safety as well as proper use of knives to fabricate several specific knife cuts
Title
Stocks
Learning Outcome
Explain the principles of making different types of stocks
Title
Sauces
Learning Outcome
Describe the five mother sauces including preparation methods and uses for each
Title
Cooking Methods
Learning Outcome
Identify moist and dry heat cooking methods and applications of each
Apply a variety of cooking methods to proteins, vegetables, and starches
Title
Egg Cookery
Learning Outcome
Demonstrate competence in cooking eggs to order
Title
Baking and Pastry
Learning Outcome
Discuss basic principles of bakery and pastry including production of yeast breads, quick breads, cakes, cookies, and pastry
Title
Plating and Design
Learning Outcome
Demonstrate effective plating and design techniques
