Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: HRIM Course #: 133
Course Title: Culinary Arts I
HARRISBURG AREA COMMUNITY COLLEGE
FORM 335
Course Form 335 must be updated at least every five years per AP 765 to include, at a minimum, the following elements. [§335.2]
1. Digital Description:
Credit hours: 5.0
Lecture hours:
Lab hours:
3.0
4.0
BL: [ ]⅓ [ ]½ [ ]⅔ [ ] Other (Indicate fraction or percent)
2. Catalog Description:
A lecture/laboratory and demonstration course. The course introduces the student to culinary theories and techniques. The focus is on the preparation and presentation of basic recipes as well as techniques used in a professional kitchen. Topics covered include: professionalism, knife skills, mise en place, plate presentation, principles of cooking, vegetables, potatoes, grains and pastas, dairy and cheeses, stocks and sauces, soups, and meats including beef, veal, lamb, pork, and poultry. A course fee is required.
Minimum Grade Required
3. Prerequisites: HRIM 102
HRIM 113
Corequisites:
Other: Eligibility for enrollment in ENGL 101 and 003, or 007; Must pass the
National Serve Safe examination.
4. Learning Outcomes
[These outcomes are necessary to enable students to attain the essential knowledge and skills embodied in the program’s educational objectives.]
Upon successful completion of the course the student will be able to:

Describe the development of the food service industry including history, menu development, recipe development and basic terminology

Recognize all kitchen equipment and their uses

Describe proper measuring, knife techniques, mathematic applications, and sanitation and safety procedures
 Plan for basic kitchen “mise en place”

Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: HRIM Course #: 133
Course Title: Culinary Arts I

Investigate fundamental cooking methods, seasoning and flavoring and plate presentation

Describe the various dairy products and cheeses and their uses
 List variations of basic soups, stocks and the five “mother sauces”

Discuss pastas, potatoes, and grains and their various preparation methods

Classify primal and sub primal cuts of beef, veal, lamb, pork, and game and describe their various preparation methods

Classify and identify poultry and game birds and describe appropriate preparation methods

Describe and identify vegetables and their preparation methods

Demonstrate effective use of basic terminology

Demonstrate effective use of all kitchen equipment and follow proper sanitation and safety procedures

Practice proper knife skills and proper measuring

Calculate weight, measure and recipe volumes
 Utilize kitchen “mise en place” including fundamental cooking methods, seasoning and flavoring and plate presentation

Examine and prepare dairy products and cheeses
 Prepare variations of basic soups, stocks, and the five “mother sauces”

Identify and produce variations of vegetables, pastas, potatoes, and grains

Identify, pre-preparation and cooking of beef, veal, lamb, pork, and poultry

Perform basic kitchen skills at a competent level
5. Planned Sequence of Learning Activities
[These must be designed to help students achieve the learning outcomes.]
Week 1 Discussion of culinary professionalism history, safety and sanitation. Lab orientation.
Week 2 Discussion and demonstration of tools, equipment and knife skills.
Kitchen tour .
Week 3 Discussion of basic cooking principles, flavoring and seasoning. Practice basic cooking methods, flavoring and seasoning
Week 4 Discussion menu/recipe/cost management and nutrition. Practice knife skills and basic cooking methods.
Week 5 Discussion and demonstration of mise en place techniques and knife skills practical. Develop of mise en place techniques and knife skills.
Week 6
Week 7
Discussion and demonstration of dairy and cheese products. Identify and prepare dairy and cheese products
Discussion, demonstration and preparation of stocks and sauces, including the five mother sauces and variations.

Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: HRIM Course #: 133
Course Title: Culinary Arts I
Week 8
Week 9
Discussion, demonstration and preparation of soups.
Discussion, identification, demonstration and preparation of vegetable cookery.
Week 10 Discussion, identification, demonstration and preparation of potato, pasta and grain cookery.
Week 11 Discussion and demonstration of meat identification and fabrication.
Identify, pre-preparation and cooking of beef
Week 12 Discussion and demonstration of beef and veal cookery. Identify, prepreparation and cooking of veal
Week 13 Discussion and demonstration of lamb and pork cookery. Identify, prepreparation and cooking of lamb and pork
Week 14 Discussion and demonstration poultry fabrication and cookery. Identify, pre-preparation and cooking of poultry
Week 15 Final Examination of topics covered. Practical examination competencies.
6. Assessment of Student Learning
[Methods of assessment should be appropriate for Learning Outcomes listed above.]
Assessment of student learning outcomes for the course, as required by AP 765, is part of regular curriculum maintenance and/or improvement. The specific plan has been determined by the pertinent faculty involved and is maintained in the College’s assessment management system.
7. List of Texts, References, Selected Library Resources or other Learning Materials
(code each item based on instructional use): C-Lecture/Laboratory, A-Lecture, B-
Laboratory, LC-Lecture/Clinical, CLN-Clinical, I-Online,
BL-Blended, D-Independent Study, P-Private Lessons, E-Internship,
F-Cooperative Work-Study, FE-Field Experience . [These resources must be easily accessible to students.]
[C] Labansky, Sarah, and Alan Hause. On Cooking: A Textbook of Culinary
Fundamentals. 5 th
ed. Prentice Hall, 2006. ISBN: 0-13-211777-0
Knife kit – mandatory for all culinary arts majors.
8. Prepared by Faculty Member: Jim Switzenberg Date: 4/19/10
9. Approved by Department Chairperson: Getachew Kassahan Date: 4/19/10
10. Approved by Academic Division Dean: Cheryl L. Batdorf Date: 8/27/10

Department: Business Studies
Discipline: Hospitality/Tourism
Subject Code: HRIM Course #: 133
Course Title: Culinary Arts I
This course meets all reimbursement requirements of Chapter 335, subchapters A /
B.
This course was developed, approved, and offered in accordance with the policies, standards, guidelines, and practices established by the College. It is consistent with the college mission.
If the course described here is a transfer course, it is comparable to similar courses generally accepted for transfer to accredited four-year colleges and universities.
11. Director, Curriculum Compliance: Catherine A. Lencioni Date: 8/30/10
12. Provost & VP, Academic Affairs: Cynthia A. Doherty Date: 8/30/10
13. Original Date of course approval by the college: 201020
14. Date(s) of subsequent reviews [Indicate change: Learning Outcomes; textbook(s )]:
201030 (Textbook; pre-requisite; course fees)
12/1/04
Review and updated: 10/26/07; 1/11/08; 1/16/09; 7/14/09