2020-2021 Catalog 
    
    Aug 10, 2020  
2020-2021 Catalog

CUL 102 - Culinary Fundamentals: Hot Foods


Description: Cooking techniques and preparation of meat, fish and poultry items. Theory and practice of production of vegetables, stocks, sauces, and soups. Study of butchering, yields, purchasing and grade classification.

Credits: 4
Lecture: 2
Lab: 4

Course Content:
  1. Classic stocks
  2. Sauces
  3. Soups
  4. Liaisons
  5. Cooking techniques
  6. Preparation of vegetables
  7. Butchering

Learning Outcomes:
  1. Prepare stocks in a traditional manner and describe their uses in classic and contemporary kitchens. (1)
  2. Prepare leading and secondary sauces and explain the use of each. (2)
  3. Identify and prepare various types of soups. (3)
  4. Identify, prepare, and use liaisons (roux/starches). (4)
  5. Use a variety of cooking techniques. (5)
  6. Prepare a variety of vegetables, starches, and grains using basic knife skills. (6)
  7. Identify prime cuts of meat. (7)
  8. Prepare meats, poultry, fish, and shellfish. (5,7)