FSVC 115 - Culinary Arts I

3 Credits: (2 lecture, 3 lab)

Course Description
Culinary Arts I is an introductory course designed to immerse students in the fundamentals of cooking and kitchen management. Students will explore essential cooking techniques, food safety practices, and the principles of flavor development while preparing a variety of dishes. Hands-on experiences will foster creativity and confidence in the kitchen, as participants learn the art of knife skills, ingredient selection, and presentation. By the end of the course, students will have a solid foundation in culinary basics, preparing them for further culinary studies or entry-level kitchen positions.

Note Fall semester only.

Text
Labensky, S. R., Hause, A. M. & Martel, P. A. (2025).  On cooking: A textbook of culinary fundamentals (7th ed.).  New York City, NY: Pearson.

Objectives
The student will be able to:

A. Demonstrate foundational cooking techniques, including sautéing, boiling, baking, and grilling, through practical application in the kitchen.

B. Apply food safety and sanitation principles to ensure a safe cooking environment and prevent foodborne illnesses.

C. Demonstrate essential knife skills, including proper handling, cutting techniques, and maintenance of kitchen tools.

D. Select quality ingredients, understanding their role in flavor development and dish execution.

E. Identify flavor profiles and balance through the use of herbs, spices, and other seasoning techniques.

F. Execute a variety of recipes from diverse cuisines, showcasing a range of cooking methods and presentation styles.

G. Demonstrate creativity in the kitchen by designing and adapting recipes to reflect guest tastes and seasonal ingredients.

H. Implement basic kitchen management practices, including time management, organization, and teamwork in a culinary setting.

I. Create a culinary portfolio showcasing a range of cooking techniques and skills, which can be utilized for professional opportunities or personal branding in the culinary field.

Content
A. Planning Food Production.

B. Sanitation, Safety, and Nutrition. 

C. Tools and Equipment.

D. Flavors and Flavorings.

E. Menus and Recipes. 

F. Pantry Products, Stocks, Soups, and Sauces.

G. Meats, Poultry, and Seafood.

H. Vegetables, Starches, and Fruits. 

I. Bakery Products.

J. Eggs and Dairy Products. 

K. Knife Skills.

Student Evaluation
Objectives A through I will be assessed using a combination of exams, case studies, quizzes, projects, discussion boards, and assignments.