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Apr 24, 2024
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2020-2021 Catalog [PREVIOUS CATALOG YEAR]
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CUL 103 - Culinary Fundamentals: Breakfast & Garde Manger
Description: Cooking techniques and preparation of breakfast items, salads, sandwiches and dressings. Production of eggs, pasta, cheeses, and fruit dishes, canapés and hors d'oeuvres creations. Study of lettuces, fruits, grains, cheeses and dressings.
Credits: 4
Lecture: 2
Lab: 4
Course Content:
- Dairy products
- Egg cookery
- Cheeses
- Pastas
- Fruit
- Grains
- Vinegars, oils and dressings
- Salad production
- Sandwich production
- Canapés and hors d'oeuvres
Learning Outcomes:
- Grade and store dairy products. (1)
- Produce egg products utilizing dry and moist heat methods of cooking. (2)
- Explain methods used in the process of cheese pasteurization. (3)
- Identify components of cheese production. (3)
- Define, cook and produce a variety of pastas. (4)
- Produce pastas for Garde Manger applications. (4)
- Utilize various fruits in salad production. (5)
- Use common and unusual grains as salad components. (6)
- Produce vinegars, oils, salad dressings and sandwich spreads. (7)
- Assemble simple salads and sandwiches. (8,9)
- Arrange plate presentations for salads and sandwiches. (8,9)
- Create canapés and hors d'oeuvres. (10)
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