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Apr 16, 2024
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2021-2022 Yavapai College Catalog [PREVIOUS CATALOG YEAR]
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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:
- Classic stocks
- Sauces
- Soups
- Liaisons
- Cooking techniques
- Preparation of vegetables
- Butchering
Learning Outcomes:
- Prepare stocks in a traditional manner and describe their uses in classic and contemporary kitchens. (1)
- Prepare leading and secondary sauces and explain the use of each. (2)
- Identify and prepare various types of soups. (3)
- Identify, prepare, and use liaisons (roux/starches). (4)
- Use a variety of cooking techniques. (5)
- Prepare a variety of vegetables, starches, and grains using basic knife skills. (6)
- Identify prime cuts of meat. (7)
- Prepare meats, poultry, fish, and shellfish. (5,7)
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