This document outlines the syllabus for a culinary techniques course that covers fundamental cooking concepts and skills over 11 weeks. It includes 3 hours of weekly lecture and assignments but no lab hours. Students will learn about stocks, sauces, soups, vegetables, starches, and heat techniques. They will be evaluated on homework, quizzes, a notebook, exams, and a group project. The syllabus provides policies and guidelines for grading, attendance, and students with disabilities.

1. Course Syllabus
Course Number: CUL1105
Course Title: Concepts & Theories of Culinary Techniques
Class Meetings: (To be completed by instructor)
Session/Year: (To be completed by instructor)
Instructor Name: (To be completed by instructor)
Email Address: (To be completed by instructor)
Phone: (To be completed by instructor)
Instructor Availability Outside of Class: (To be completed by instructor)
Concepts & Theories of Culinary Techniques
Course Description:
The fundamental concepts, skills and techniques involved in basic cookery are covered in
this course. Special emphasis is given to the study of ingredients and cooking theories.
Lectures teach organization skills in the kitchen and work coordination. The basics of
stocks, soups, sauces, vegetable cookery, starch cookery, meat and poultry are covered.
Emphasis is given to basic cooking techniques such as sautéing, roasting, poaching,
braising and frying.
Instructional Contact Hours/Credits:
(Please insert the number of weeks, hours, lecture hours, and lab hours the class
meets. This must match the language in your catalog.)
Course Length: 11 Weeks
Contact Hours: 3 Hours
Lecture: 3 Hours per week
Lab: 0 Hours per week
Credit Values: 3 Credits
Quarter Credit Hour Definition:
A quarter credit hour is an amount of work represented in intended learning
outcomes and verified by evidence of student achievement that is an institutionally
established equivalency that reasonably approximates not less than:
(1) One hour of classroom or direct faculty instruction and a minimum of two hours of
out-of-class student work each week for 10-12 weeks, or the equivalent amount
of work over a different amount of time; or
(2) At least an equivalent amount of work as required in paragraph (1) of this
definition for other academic activities as established by the institution including
laboratory work, internships, practica, studio work, and other academic work
leading to the award of credit hours.

2. Course Competencies:
Upon successful completion of this course, the student should be able to:
· Identify basic kitchen utensils and equipment associated with the culinary profession,
as well as measuring devices
· List and describe the method of preparation for all major stocks
· List and describe the method of preparation for the Grand Sauces and various
derivatives of each
· List and describe the method of preparation for clear soups, puree and cream soups,
and specialty soups
· Demonstrate adult and professional manner during all classes, both laboratory and
lecture
· List and explain the methods of preparation for basic vegetables and starches
· List and explain all basics in regard to heat application as to:
o Roasting
o Sautéing
o Pan Frying
o Braising
o Simmering
o Deep Frying
o Submerge Poaching
o Shallow Poaching
Course Objectives:
While objectives are specific areas of importance, competencies define a broader set of
goals. At the completion of this course the student should be able to:
· Prepare students for externship by maintaining a working atmosphere and
professional environment
· Define common kitchen terminology and vocabulary
· Define proper methods and techniques when applying all basic fundamental
standards of cooking
· Define safe standards of food preparation, sanitation while working in a food
production environment
· Define the fundamentals of Culinary Techniques
· Communicate with Chef / Instructor and students in a professional manner
All course objectives outlined will be covered; however, the exact sequence and timing may
be adjusted by the chef/instructor.
Pre OR Co requisite(s): Sanitation Certificate or completion of TAPs
Employability Skills:
One of the instructional goals of the International Culinary School is to assist the student in
developing employability skills by coaching and teaching these skills. This is accomplished
by setting high expectations, and establishing accountability for these expectations by giving
timely, positive and consistent feedback. Both the instructor and the students will participate

3. in a learning community that models excellent employability skills: Teamwork, Time
Management, Communication, Problem Solving, and Professionalism.
Required Digital Textbook: The Art Institutes. 1st Edition. E-Book - Foundations of
Professional Cooking: A Global Approach. Pearson: 2008
ISBN: VBK: 978-0558817480
Materials and Supplies: Knife Kit
Instructional Materials:
· Students will become familiar with issues and course content through assignments
and reading material
· Instructor will provide additional information in a lecture/discussion format
· Instructor will provide additional information and skills in a hands-on lab format
· Instructor will introduce particular topics, clarify reading, identify major issues of
significance and indicate the focus of class discussion or lab assignments
· Student will apply the course information through the use of assignments, class
discussions, web site materials, case studies, hands-on assignments, and exams
Estimated Homework Hours: Lab: None; Non-Lab: 4-6 Hours per week
Technology Needed: Hand calculator, assess to a computer and/or computer lab
Grading Scale:
All assignments must have clear criteria and objectives to meet. All students shall be treated
equitably. It will be that student’s right to know his/her grade at any reasonable point that
information is requested by that student.
The criteria for determining a student’s grade shall be as follows (on a percentage of total
points basis):
(Please use the grading scale in your catalog and on your transcripts.)
A 100-93
A- 92-90
B+ 89-87
B 86-83
B- 82-80
C+ 79-77
C 76-73
C- 72-70
D+ 69-67
D 66-65
F 64 or
below

4. Process for Evaluation
Grading Breakdown:
Final Grades: Area Quantity
Total
Poi
nt
s
% Of
Total
Homework 100 points x 9 weeks 900 20%
Weekly Quizzes 100 points x 8 quizzes 800 20%
Notebook 100 points 100 10%
Midterm Examination 100 points 100 10%
Final Examination 100 points 100 20%
Group Project 100 points 100 20%
Total 2100 100%
Student Evaluation/Grading Policies:
· Class time will be spent in a productive manner
· Grading will be done on a point system
· Points for individual activities will be announced
· All work must be received by the set deadlines
· On-time projects may be redone with instructor approval
Classroom Policies: See Culinary Policies and Procedures
Students with Disabilities:
The Art Institute of is committed to providing qualified students with a
disability an equal opportunity to access the benefits, rights and privileges of school services,
programs and activities. The Art Institute of provides reasonable
accommodations to students with documented disabilities.
Accommodation requests should be submitted as far in advance as possible. It is the
responsibility of the student to contact the Student Affairs Department to initiate this process
(phone #). The Student Affairs Department will assist qualified students with disabilities in
acquiring reasonable and appropriate accommodations.
IMPORTANT ADDITIONAL NOTES – SPECIFICS ABOUT ASSIGNMENTS:
Notebook Requirements:

5. It will be the responsibility of all Culinary Arts students to have a three-ring notebook. Each
student will be held accountable for keeping the notebook neat, up to date and organized.
The notebook should contain all lecture notes, handouts, vocabulary and quizzes. You will
be building a reference guide for your future. It is recommended that you edit and type
lecture notes in order to make your notebook as concise and organized as possible. An
organized notebook MUST contain section dividers to separate major content items and
labeled as follows:
A. Lectures
B. Terminology
C. Homework
D. Handouts
E. Quizzes and Test
This notebook will be graded from time to time (with or without notice). The rewriting of notes
and keeping the notebook up to date is a job that is to be done daily. Information sheets and
recipes should be filed along with notes in the proper categories.
The goal is to create a learning tool and reference that will serve the student even beyond the
scope of this course. The notebook will be reviewed at the end of the quarter and is included in
the measurement for the course.

6. Suggested Weekly Outline:
Week 1 Lecture: Review the purpose and scope of the class, the syllabus and class
assessments
Describe types, uses and signs of quality in classically prepared
stocks.
Describe the proper procedure for producing chicken, brown stock,
white veal stock, and vegetable stock.
Articulate the effect of thickening agents: particulate, participate,
and temperature
Describe and classify the traditional sauce families: liquids,
thickening agents, leading sauces and small sauces
Describe the composition of the mother sauces.
Describe the theory and practice of preparing emulsions.
Weekly Case Study
Homework: Vocabulary Assignment
Read Chapter on Stocks, Sauces Pages 442 – 466
and Soups Pages 526 - 543
Week 2
Week 3
Lecture:
Homework:
Lecture:
Weekly Quiz
Classify and give examples of soups in the following classes: clear,
cream, pureed, bisques, chowders, and special regional soups.
Describe the criteria for the service of soups: portions, sizes,
temperature, holding for service, garnishes, etc.
Describe the correct procedure and critical points in preparing a
consommé.
Discuss qualities of a properly made consommé, and appropriate
garnishes.
Articulate the scope and purpose of the group project and identify
groups
Weekly Case Study
Vocabulary Assignment
Review Chapter on Soups, and Read Chapter on Breakfast Cookery
Pages 569-585
Weekly Quiz
List, and describe the composition, grades, sizes, and cooking
properties of fresh hen’s eggs.
List and elucidate the reasons that eggs can turn green and how
this should be prevented.
Determine the structure of egg foams and the variables that affect
their stability.
Discuss the structure and use of quick breads and custards in
breakfast cookery
Homework: Weekly Case Study
Vocabulary Assignment
Read Chapter on Vegetables and Vegetable Cookery

7. Pages 227 - 248
Week 4 Lecture:
Homework:
Weekly Quiz
Describe how the application of heat affects vegetables: texture,
flavor, color, and nutritional value
Explain the role of cellulose and pectin in controlling textural changes
Describe pigmentation in vegetables and determine the variables in preserving color vegetables
Describe techniques to control nutrient loss in vegetables
Explain the standards of quality in cooked vegetables
Assess student performance with the mid-term
Weekly Case Study
Vocabulary Assignment
Read Chapter on Starch and Starch Cookery
Pages 103 - 148
Week 5 Lecture: Weekly Quiz
List and discuss the major types of potatoes, their relative uses and
characteristics: starchy vs. waxy
List and review the effects of various cooking methods on different
potatoes
List and describe the major types and styles of preparation of grains
List and describe the differences between the major varieties of rice
and the ways they are processed
List, review and describe the correct method for preparing dried and
fresh pasta
Weekly Case Study
Homework: Vocabulary Assignment
Read Chapter on Roasting Meats Pages 590 - 597and Chapter 10
on Cuts of Meat Pages 311 - 343
Week 6 Lecture: Midterm Exam
List and describe the structure of muscle fibers and connective
tissue in red meat
Determine strategies for dealing with collagen, elastin and reticulin
in meat
Identify the 8 primal cuts of beef and associate cooking methods
with each
Define and enumerate the proper steps for the fundamental
technique of roasting
Determine degree of doneness in red meat by temperature, texture,
and color
Weekly Case Study
Homework: Vocabulary Assignment
Read Chapter on Sautéing, Pan Frying, and Deep Frying Pages

8. 622- 642 and on Poultry pages 345 - 359
Week 7 Lecture: Weekly Quiz
Demonstrate competency in the learning objectives of the first half
of the course by reviewing the mid-term exam in detail
Distinguish between meat inspection and grading and describe the
purpose of each
Identify the USDA meat grades and discuss their commercial use
Identify market forms of poultry
Describe the physiological and culinary differences between light
and dark meat in poultry
Define and enumerate the proper critical steps for the fundamental
techniques of sauté, pan-fry, and deep fat frying
Distinguish between the following methods of frying: “swimming,”
basket, and double basket
Describe the control points for proper frying: recovery time,
smoking point, proper breading, etc.
Homework: Weekly Case Study
Vocabulary Assignment
Continue to Read and Review Chapter 10 on Meat
Read Chapter on Braising and Stewing Pages 710 – 718
On Shallow Poaching and Poaching Pages 681 - 695
Week 8 Lecture: Weekly Quiz
Review and reinforce the concepts of connective tissue in meat
Define and enumerate the proper steps to accomplish the
fundamental cooking techniques of braising and stewing
Give examples of particular dishes from various regional cuisines
employing the methods of braising and stewing
Explain the effect of various cooking methods on the process of
collagen conversion
Define and enumerate the proper steps to accomplish the
fundamental cooking techniques of shallow poaching and poaching
List and review rationales for determining cooking method based on
the anatomy of the animal
Homework: Weekly Case Study
Vocabulary Assignment
Read Chapter on Grilling and Broiling
Pages 583 - 590
Week 9 Lecture: Weekly Quiz
Define and enumerate the proper steps to accomplish the
fundamental cooking techniques of grilling, and broiling.
Demonstrate the proper procedure for setting up a grill for a la carte

9. service.
Discuss items that are suited to grilling.
Distinguish between grilled meats, seafood’s, and vegetables
List various ways to clean the grill and to keep items from sticking
Begin reviewing cooking techniques for the final exam.
Weekly Case Study
Homework: Read Chapter 12 on Seafood
Pages 360 - 408
Week 10 Lecture:
Define and enumerate the proper steps to accomplish the
fundamental cooking techniques grilling, and broiling
Demonstrate the proper procedure for setting up a grill for a la carte
service
Classify fish and shellfish into general categories: round fish,
flatfish, crustaceans, and mollusks
Enunciate the distinguishing characteristics of each of the general
classes of seafood
List and discuss the implications of classifying fish as oily or dry for
chefs
Define anatomical terms used in handling fish
Distinguish the muscle structure of fish from that of land animals
List, describe and discuss how to check the quality of fresh fish
List, describe and discuss how to properly store fresh fish and
shellfish
Weekly Case Study
Homework: Study Final Exam
Week 11 Lecture: Final Exam
Notebook Evaluation
Homework: None

10. service.
Discuss items that are suited to grilling.
Distinguish between grilled meats, seafood’s, and vegetables
List various ways to clean the grill and to keep items from sticking
Begin reviewing cooking techniques for the final exam.
Weekly Case Study
Homework: Read Chapter 12 on Seafood
Pages 360 - 408
Week 10 Lecture:
Define and enumerate the proper steps to accomplish the
fundamental cooking techniques grilling, and broiling
Demonstrate the proper procedure for setting up a grill for a la carte
service
Classify fish and shellfish into general categories: round fish,
flatfish, crustaceans, and mollusks
Enunciate the distinguishing characteristics of each of the general
classes of seafood
List and discuss the implications of classifying fish as oily or dry for
chefs
Define anatomical terms used in handling fish
Distinguish the muscle structure of fish from that of land animals
List, describe and discuss how to check the quality of fresh fish
List, describe and discuss how to properly store fresh fish and
shellfish
Weekly Case Study
Homework: Study Final Exam
Week 11 Lecture: Final Exam
Notebook Evaluation
Homework: None