8/31/2024 8:19:20 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
CUL 252.3 | Title:
KNIFE SKILLS |
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Full Title:
Knife Skills |
Last Reviewed:3/27/2017 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 2.00 | Lecture Scheduled | 1.75 | 10 max. | Lecture Scheduled | 17.50 |
Minimum | 2.00 | Lab Scheduled | 6.25 | 8 min. | Lab Scheduled | 62.50 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 8.00 | | Contact Total | 80.00 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 35.00 | Total Student Learning Hours: 115.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade Only
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
CULT 252.3
Catalog Description:
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Introduction to the fundamental theory, techniques, and practice of professional knife skills, with an emphasis on precision and production cuts.
Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 250 or DIET 50
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
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Introduction to the fundamental theory, techniques, and practice of professional knife skills, with an emphasis on precision and production cuts.
(Grade Only)
Prerequisites:Course Completion or Current Enrollment in CUL 250 or DIET 50
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Associate Degree: | Effective: | | Inactive: | |
Area: | | |
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CSU GE: | Transfer Area | | Effective: | Inactive: |
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IGETC: | Transfer Area | | Effective: | Inactive: |
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CSU Transfer: | | Effective: | | Inactive: | |
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UC Transfer: | | Effective: | | Inactive: | |
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C-ID: |
Certificate/Major Applicable:
Both Certificate and Major Applicable
COURSE CONTENT
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1. Perform basic knife cuts in an appropriate time frame as expected in a professional culinary
environment.
2. Demonstrate a working knowledge of sanitation and safety as applied in a professional
kitchen.
3. Define and use the basic terminology of the professional culinary arts.
Objectives:
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Upon successful completion of this course, students will be able to:
1. Identify parts of a knife.
2. Identify and correctly use knives and sharpening tools.
3. Select correct knife for specified use.
4. Explain and demonstrate proper knife honing and sharpening techniques.
5. Demonstrate proper knife care and safety practices.
6. Identify and execute standard and special cutting techniques.
7. Identify dimensions of a variety of precision and production cuts.
8. Operate with effective manual dexterity to ensure speed, accuracy, and safety as necessary in
a professional kitchen.
9. Select vegetables appropriate to needs.
10. Prepare vegetables for cooking or service, cutting vegetables uniformly into a variety of
classic shapes.
11. Prepare fruits for cooking or service, cutting efficiently and appropriately for intended use.
12. Employ organizational skills that result in timely, efficient production.
13. Employ proper vegetable storage procedures to ensure proper sanitation and freshness.
14. Apply principles and proper procedures for sanitation and safe, hygienic food handling.
Topics and Scope
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I. Identification of Knives and their Uses
A. Knife types
1. Boning knife
2. Cleaver
3. Clam/oyster knife
4. French/ Chef knife
5. Mandoline
6. Paring knife
7. Serrated bread knife
8. Serrated cake knife
9. Slicer
10. Utility knife
11. Vegetable peeler
12. Melon baller
13. Zester
B. Knife parts
1. Tip
2. Cutting edge
3. Spine
4. Heel
5. Bolster
6. Tang
7. Handle
8. Rivets
II. Using Knives and Sharpening Tools
A. Using knives
1. Safety rules
2. Proper gripping/handling
3. Washing and storing
B. Sharpening/honing tools
1. Whetstone
a. Purpose
b. How to use
2. Steel
a. Purpose
b. Parts of a steel
c. How to use a steel
III. Standard Cuts and Cutting
A. Motor skills
1. Control of knife
2. Speed
3. Precision
B. Precision and Production Cuts
1. Allumette
2. Batonnet
3. Brunoise
4. Chiffonade
5. Chop
6. Diagonal
7. Dice
8. Frite
9. Gaufrette
10. Julienne
11. Large dice
12. Lozenge
13. Medium dice
14. Mince
15. Oblique
16. Paysanne
17. Rondelle
18. Small dice
19. Tourner
20. Wedge
C. Dimensions of cuts
IV. Fruits and Vegetables
A. Seasonal vegetable identification
B. Storage and preservation
C. Cutting techniques
V. Safe, Hygienic Food and Knife Handling
VI. Professionalism
Concepts taught in lecture and are applied in lab
Assignments:
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Lecture Related Assignments:
1. Complete worksheets on topics including parts of knives; knife safety, sharpening and care;
names and dimensions of precision cuts; fruit and vegetable identification
2. Identify a variety of professional knives and their uses
3. Periodic self-evaluations
4. Quizzes (3-4)
5. Written and practical final exam
Lab Related Assignments:
1. Practical laboratory work and skill demonstrations of knife handling, care, and sharpening
techniques
2. Practical laboratory work and skill demonstrations of classical precision and production cuts
3. Fruit and vegetable preparation for cooking and service
Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing. | Writing 0 - 0% |
None | |
This is a degree applicable course but assessment tools based on writing are not included because skill demonstrations are more appropriate for this course. |
|
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 5 - 15% |
Worksheets | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 50 - 70% |
Practical laboratory work, performance exams | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 10 - 30% |
Quizzes and final exam: multiple choice, true/false, matching items, completion | |
Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category 10 - 20% |
Attendance/participation/professionalism | |
Representative Textbooks and Materials:
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On Cooking: A Textbook of Culinary Fundamentals. 5th ed. Labensky, Sarah and Martel, Priscilla and Hause, Alan. Prentice Hall. 2014
Instructor prepared recipes and materials.
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