Culinary Arts 1 (2 semesters )

$385.00

Instructor: Mandy Larkins
UC a-g credit: Yes
NCAA: Not Eligible

Description

Do you like food? Tacos? Mac & Cheese? Cookies? Do you want to learn to cook?

Semester A: This course is a hands-on entry-level culinary course that introduces students to the kitchen. Cooking 1 is designed to prepare learners to be ready to embark upon a career in food service, but learners will find that the skills learned in class can be used to prepare food at home as well. Learners will prepare a variety of foods with an emphasis on proper cooking fundamentals, skills and techniques, while allowing for dietary-conscience applications of ingredients to prepare traditional, contemporary, and modern interpretations of food. Emphasis will also be placed on healthful eating and recommended dietary allowances. Students will learn food safety and sanitation, how to use kitchen equipment, basic cooking techniques, knife skills, and culinary terminology. Learners will learn how to make spaghetti, lasagna, tacos, breakfast foods, roasted veggies, burgers, crumb-coated chicken, cookies and more. Learners will also have the opportunity to create their own digital cookbook for future use.

Semester B: This course is a continuation of Culinary Arts 1A. We will build upon the techniques learned in that course. Culinary Arts 1B is designed to prepare students to be entry-level for a career in food service, but students will find that the skills learned are valuable life skills. We will embark on a new adventure of foods to prepare. Learners will gain the skills necessary to prepare banana bread, muffins, garlic chicken, Chipotle burrito bowls, cupcakes, cinnamon rolls, loaded baked potato soup, chili and much more. Every week there will be new and exciting foods to learn to make. There is a culminating project woven throughout the course in which learners will learn about a local food pantry, the UN Foundation or the World Food Programme and will design a food drive or bake sale that will aid one of these charities. One week learners will research the charity, one week the learner will organize their project and the last couple of weeks they will carry it out. This course will help students expand their food preparation and experiment with foundational foods and flavor profiles.

UC “g” credit

Additional information

Semester

Semester A, Semester B

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