CUL 170 : Culinary Foundations III

Transcript title

Culinary Foundations III

Credits

4

Grade mode

Standard letter grades

Contact hours total

80

Other hours

80

Prerequisites

CUL 140.

Description

Identify, butcher, fabricate, and cook a variety of meat, poultry and seafood products emphasizing proper technique. Practice small sauce production and the preparation of vegetables, grains, legumes and pastas as accompaniments. Apply modern composition and presentation techniques utilized in the restaurant industry.

Learning outcomes

1. Demonstrate a variety of knife cuts with speed and accuracy
2. Conduct recipe scaling and conversions with accuracy
3. Understand the composition of animal muscle tissue and apply appropriate fabrication and cooking techniques
4. Evaluate various meat, poultry and seafood products for quality and apply fabrication skills that ensure maximized yield
5. Evaluate the quality of specified starches, produce and base ingredients and utilize the proper volume as required per the technique
6. Demonstrate professionalism standards relating to appearance and conduct
7. Demonstrate appropriate knowledge and applied practices for controlling food time/temperature abuse, proper food handling procedures and personal hygiene practices
8. Demonstrate knowledge and applied skill relating to the step-by-step process for the primary cooking techniques
9. Demonstrate consistent knowledge and usage of ratios
10. Demonstrate the function of mise en place in a professional kitchen
11. Demonstrate safe knife sharpening and handling techniques and execute classical cuts

Outside of
expected

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