CUL 110 : Culinary Foundations I

Transcript title

Culinary Foundations I



Grading mode

Standard letter grades

Total contact hours


Other hours


Prerequisites with concurrency

CUL 102 and CUL 104.

Course Description

Learn the history of the culinary industry, nomenclature, equipment, kitchen operations, basic knife skills, cooking methods, and ratios and techniques in contrast to recipe usage. Covers how to produce stocks and soups.

Course learning outcomes

1. Describe the history and culinary nomenclature for the restaurant industry.
2. Demonstrate professionalism standards relating to appearance and conduct.
3. Identify and discuss proper use of food service equipment.
4. Demonstrate knowledge and applied skill relating to the step-by-step process for the primary cooking techniques.
5. Describe the function of ratios versus recipes.
6. Describe the function of mise en place in a professional kitchen.
7. Demonstrate safe knife sharpening and handling techniques and execute classical knife cuts.
8. Describe and demonstrate proper step-by-step processes for preparing white and brown stocks.
9. Describe and demonstrate proper step-by-step processes for preparing soups.
10. Discuss the elements of taste and flavor development as it relates to the cooking process.

Content outline

  1. A brief history of culinary industry
  2. Nomenclature and equipment (food, cooking, processing, measuring and storage)
  3. Kitchen operations
  4. Knife skills; hand tools and small equipment
  5. Cooking methods, ratios and techniques
  6. Producing soup stocks and various soups
  7. Dicing (i.e., onions, parsley, garlic, etc.)
  8. Reductions and glazes
  9. Broth and consommé
  10. Garnishes
  11. Measuring, pre-cooking and marinating
  12. Standard bread stations
  13. Soups
  14. Vegetable identification

Required materials

Requires culinary knife kit and Cascade Culinary Institute Uniform available at the campus bookstore.

Outside of

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