PGCM 100: Culinary Arts Level 1 will provide students with the knowledge to perform basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. Students will be able to follow recipes, weigh and measure food accurately, and have an understanding of the foundation techniques and principles used in cooking, baking, and other aspects of food preparation.
Prerequisites: Minimum of two semesters course work at a post-secondary level in Culinary Arts. The culinary courses must include both a practical as well as a theory component.
Corequisite: None
Crosslisted: Professional Cook 1 (ITA course)
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 15 |
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| Total Credits | 15.00 |
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| Total Hours | 450 |
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Typical hours per week breakdown| Lecture | 4 |
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| Lab (lab, field, computer) | 26 |
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Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- prepare basic stocks, soups and sauces;
- classify coffee and tea products;
- demonstrate teamwork and effective communication skills;
- demonstrate workplace and food safety protocols;
- demonstrate safe use of tools and equipment;
- demonstrate trimming and portioning meat, poultry, and seafood;
- convert, follow and adjust recipes;
- explain basic terminology and nutrition;
- demonstrate basic cooking and baking techniques; and
- show receiving and storage procedures.
- process and identify common vegetables and fruits;
- prepare and identify basic potato, rice and pasta dishes;
- prepare and identify basic meat, poultry and seafood dishes;
- compose salads, salad dressings and sandwiches;
- prepare basic eggs and breakfast items;
- create basic pies, tarts and cookies;
- compose fruit desserts and custards;
- formulate basic quick and yeast breads;
Grading Table
| Percentage |
Letter Grade |
GPA |
| 95 - 100 |
A+ |
4.33 |
| 90-94 |
A |
4.00 |
| 88-89 |
A- |
3.67 |
| 85-87 |
B+ |
3.33 |
| 80-84 |
B |
3.00 |
| 78-79 |
B- |
2.67 |
| 75-77 |
C+ |
2.33 |
| 70-74 |
C |
2.00 |
| 68-69 |
C- |
1.67 |
| 65-67 |
P |
1.00 |
| 64 and below |
F |
0.00 |
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.