CULN 130 - Intermediate Cookery

Institution:

Kapiolani Community College

Subject:

Description:

1 hours lecture, 13 hours lab per week (2 hours lecture, 26 hours lab per week for 8 weeks) Prerequisite(s): CULN 120, FSHE 110, consent of instructor. Comment: CULN 130 may be offered as a full semester course or as 8-week modules. CULN 130 was formerly FSHE 119. CULN 130 focuses on the application of basic concepts, skills, and techniques in fundamentals of cookery to short order cookery, including breakfast cookery, as found in coffee shops, snack bars, and other quick service outlets, with emphasis in American Regional Cuisine; to quantity food production with emphasis on menu development, recipe standardization and conversion, and quality control. Includes experience in both quantity food production and short-order cookery. Upon successful completion of CULN 130, the student should be able to: 1. Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques. 2. Identify the parts/components of a recipe. 3. Describe and use a standardized recipe. 4. Outline the procedure for writing a standardized recipe. 5. Write a standardized recipe. 6. Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc. 7. Define and describe the sautéing process. 8. Prepare a variety of foods using the sauté techniques. 9. Evaluate the quality of sautéed items. 10. Define and describe the processes of pan-frying and deep-frying. 11. Fry a variety of foods to their proper doneness. 12. Evaluate the quality of fried foods. 13. Define and describe the roasting and baking processes. 14. Compare and contrast roasting to baking, poeleing, smoke-roasting and spit-roasting. 15. Roast meats, poultry, and fish to the correct doneness to develop the best flavor and texture in the finished dish. 16. Evaluate the quality of roasted items. 17. Define and describe the barbecue process. 18. Select and prepare meats and seasonings and barbecue them to the appropriate doneness. 19. Evaluate the quality of barbecued items. 20. Define and describe the process of grilling and broiling. 21. Grill and broil foods to the proper doneness. 22. Evaluate the quality of grilled and broiled items. 23. Define and describe the processes of braising and stewing, noting the similarities and differences. 24. Braise and stew foods to the proper doneness. 25. Evaluate the quality of braised and stewed items. 26. Define and describe the process of shallow-poaching. 27. Prepare shallow-poached foods properly and produce a sauce that incorporates the cooking liquid. 28. Evaluate the quality of shallow-poached items. 29. Define poaching and simmering and correctly identify the temperature range at which each occurs. 30. Poach and simmer foods to the proper doneness. 31. Evaluate the quality of poached and simmered foods. 32. Define and describe the boiling and steaming process. 33. Prepare boiled and steamed foods to the proper doneness. 34. Evaluate the quality of boiled and steamed items. 35. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques. 36. Identify and use herbs, spices, oils and vinegar, condiments, marinades and rubs. 37. Evaluate the quality of herbs, spices, oils, vinegar, condiments, marinades, and rubs. 38. Perform basic fabrication tasks with meat, poultry, seafood and variety meats. 39. Using the basic cooking methods, prepare meat, seafood, poultry, and variety meats to the proper doneness. 40. Evaluate the quality of prepared meats, seafood, poultry, and variety meats. 41. Define stock and describe its uses. 42. Identify different types of stocks. 43. List the basic ingredients needed for making stocks. 44. Describe the functions of the ingredients. 45. Describe the process of making stocks. 46. Prepare a variety of stocks. 47. Evaluate the quality of a properly made stock. 48. Define, describe and explain the purpose of sauces. 49. Identify and prepare the grand sauces. 50. Prepare a variety of non-grand/classical sauces. 51. List th

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

kapiolani.hawaii.edu/page/home

Phone Number:

(808) 734-9000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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