Community College of Rhode Island

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CULN (Culinary) - Course Outcomes

CULN-1000 - Food Sanitation

Upon completion of the course you will be able to:

  • Develop purchasing and receiving skills
  • Understand storage methods: refrigerated, frozen or dry
  • Learn inventory control and stock rotation
  • Understand preparations methods
  • Understand the importance of cooking to minimum internal temperatures
  • Comprehend the importance of hot and cold holding
  • Understand cooling, storage, and reheating
  • Comprehend the development of food safety system
  • Know accepted food safety protocols
  • Develop understanding of federal, state, and local regulatory agencies
CULN-1010 - Fundamentals of Restaurant Operations

Upon completion of the course you will be able to:

  • Comprehend supervision and management theories
  • Build teamwork in the kitchen
  • Learn skills to become an efficient communicator and leader
  • Demonstrate training methods in the kitchen
  • Recruit and select kitchen team members
  • Manage and utilize time wisely
  • Demonstrate problem-solving and decision-making skills
  • Plan Menus
  • Control food and beverage cost controls
  • Determine payroll and food cost percentages
  • Demonstrate food preparation and sanitation methods
CULN-1020 - Fundamentals of Food Production I

Upon completion of the course you will be able to:

  • Appreciate the role of the professional chef in modern food service operations
  • Understand the attributes a student chef needs to become a professional chef
  • Understand the purpose of standardized recipes
  • Appreciate the need for cost controls in any food service operation
  • Recognize a variety of professional kitchen tools and equipment
  • Understand how a professional kitchen is organized
  • Cut foods into a variety of shapes
CULN-1030 - Fundamentals of Food Production II

Upon completion of the course you will be able to:

  • Organization and plan your work more efficiently
  • Understand basic flavoring techniques
  • Understand how heat affects foods
  • Understand the basic principles of various cooking methods
  • Prepare a variety of classic and basic sauces
  • Garnish and serve soups appropriately

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Last Updated: 2/27/14