CUL 250 - Advanced Cooking Techniques

Institution:

Paul Smiths College of Arts and Science

Subject:

Description:

4 Credit Hours Fall/Spring A course designed to encompass three primary areas of cooking: Garde Manger, Advanced Cooking and Nutrition. Students will become familiar with preparations including, but not limited to, canapés, hors d' oeuvres, complex salads, relishes, dressings and marinades, cold buffet platters, galantines and patés and hot food preparations and plate presentations that are aligned with contemporary restaurant concepts. Nutritional preparations of foods and alternative methods designed to retain natural vitamin and mineral contents of food, as well as preparations for an ever-increasing population of consumers interested in low-fat, low-sodium, low-carbohydrate foods and food preparations will be stressed. Prerequisites: Foundations of Culinary Preparation I (Cooking Module #1) and Foundations of Culinary Preparation II (Cooking Module #2) (CUL 101, CUL 102).

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.paulsmiths.edu

Phone Number:

(518) 327-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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