BS in Culinology Core Competencies

Core Competency

1. Structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients and food additives
2. Knowledge of flavors
3. Knowledge of ingredient functionality
4. Chemistry of changes occurring during processing, storage and utilization
5. Basic principles, methods, and techniques of qualitative and quantitative physical, chemical, and biological analyses of food and food ingredients    

1. Explain the chemistry underlying the properties and reactions of various food components
2.       
   
   1. Describe the chemical reactions involved in flavor compounds formation in foods       
   2. Summarize the effects of food components, processing parameters and storage conditions on flavor
3. Explain and utilize the appropriate ingredient functionality to any given food application or process
4.   
   
   1. Demonstrate sufficient knowledge of food chemistry to control reactions in foods
   2. Classify the major chemical reactions that limits shelf life of foods       
   3. Demonstrate the laboratory techniques common to basic and applied food chemistry
5.      
   
   1. Cite the principles behind analytical techniques associated with food       
   2. Name the appropriate analytical technique when presented with a practical problem
   3. Demonstrate practical proficiency in a food analysis laboratory

1. Basic sanitation practices such as basic ServSafe, HACCP
2. Control of pathogenic and spoilage microorganisms in foods
3. Use of microorganisms in food production
4. Food Safety and Security (GMP, SOP, HAACP & CARVER-Shock)

1. 1. Distinguish the principles of HACCP.
   2. Contrast the challenges and benefits of implementing HACCP in the food service environment.  
   3. Describe the difference between hazards and risk.
   4. State the major populations that are at an increased risk of food borne illness.
   5. Identify major food borne illnesses and their symptoms.
   6. Distinguish the difference between bacteria, yeast and molds, parasites, and viruses.
   7. Describe the difference between sanitation and cleaning
2. 1. Distinguish the difference between spoilage organisms and pathogens.
   2. Identify major food borne pathogens, describe how they are best controlled, and their origins in different food systems.
   3. Summarize the meaning of critical limits.
   4. Describe the different phases of microbial growth and the general metabolic state of bacteria at each phase.
   5. Describe the effect of temperature on microbial survival.
   6. Describe how temperature, time, water activity, pH, modified atmosphere, and high pressure can impact microbial growth/survival.
3. 1. Characterize the difference between spores and vegetative cells and describe how they respond to environmental stress commonly encountered in the food production environment.
   2. State the major food borne allergens.
4. Illustrate Good Manufacturing Practice (GMP) and HACCP

1. Principles of large scale production systems and scale up
2. Principles of food processing technologies
3. Principles of packaging technologies
4. Quality Control and Assurance
5. Knowledge of basic unit operations
6. Food preservation and shelf life extension

1. Demonstrate knowledge of product scale up in manufacturing to meet production specifications.
2.         
   
   1. Discuss the effects of food processing equipment, conditions and techniques on the final product quality and safety.
   2. Illustrate the importance of documentation in a production environment
3. Demonstrate knowledge of mainstream packaging material properties and applications, and their impact on the environment
4.    
   
   1. Identify fundamental processes that assure product quality and consistency
   2. Categorize different critical control points based on process (unit) operations.
5.    
   
   1. Identify the various types of processes and process operations.
   2. Demonstrate knowledge of basic unit operations and their application in food production.
   3. Demonstrate fundamental knowledge of mass and energy balances
6. Outline shelf life extension strategies

1. Basic understanding of principles and processes of cooking
2. Equipment identification
3. Knife Skills
4. Identification and use of ingredients
5. International and regional cuisines
6. Food presentation
7. Menu development
8. Culinary History
9. Knowledge of foodservice operations
10. Beverages
11. Flavor profiles
12. Garde Manger and Butchery

1.    
   
   1. Implement principles of mise en place
   2. Recite and use proper culinary terminology
   3. Recite and proper use of a standardized recipe
   4. Describe and develop a standardized recipe.
   5. Explain basic principles of heat transfer in cooking
   6. Demonstrate proficiency in basic cooking methods:
      
      1. Dry heat methods such as sautéing, roasting, broiling, baking, grilling, pan frying, and deep frying
      2. Moist heat methods such as poaching, simmering, boiling, braising, and steaming
   7. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.
   8. Using the basic cooking methods, prepare and evaluate meat, seafood, poultry, and variety meats to the proper doneness.
   9. Identify, describe, prepare and evaluate stocks and their uses
   10. Identify, describe, prepare, and evaluate mother, small and classical sauces.
   11. Define, describe, prepare, and evaluate soup and identify its various categories.
   12. Identify, prepare, and evaluate a variety of fruits, vegetables, starches, legumes and grains, and their basic cooking methods.
2.      
   
   1. Demonstrate proper and safe use of hand tools and equipment
   2. Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc.
3.    
   
   1. Demonstrate proficiency in knife skills
4.      
   
   1. Identification of proteins, fruits, vegetables, dairy products, herbs and spices
   2. Identify, evaluate, and use herbs, spices, oils and vinegar, condiments, marinades and rubs
5.  
   
   1. Research, report and prepare authentic international and regional cuisines.
   2. Report how Classical and Western Mediterranean Cuisine, and International and Eastern Mediterranean Cuisine of the world have impacted the development of our own native cuisine as well as other international cuisine.
   3. Prepare Classical and Western Mediterranean Cuisine menus with an emphasis on proper mise en place, timing, sanitation, knife skills, and use of the fundamental techniques of cooking.
   4. International and Eastern Mediterranean Cuisine menus, utilizing ingredients indigenous to those countries or regions for the specified menu.
   5. International and Eastern Mediterranean Cuisine menus, utilizing ingredients indigenous to those countries or regions for the specified menu.
   6. Write menus and prepare meals utilizing a particular country's or region's indigenous ingredients, philosophies, and cooking techniques, with consideration for cultural, religious, or ethnic influences
   7. Demonstrate ability to utilize common ratios and timing pertaining to the preparation of Classical and Western Mediterranean Cuisine, and International and Eastern Mediterranean Cuisine menus and the writing of recipes, as well as the application of the "Total Utilization" concept.
6. Apply BUFF (Balance, Unity, Focal Point, Flow)
7.      
   
   1. Identify culinary trends
   2. List basic menu planning principles.
   3. Identify principles of menu layout design.
   4. Create menu item