CULA 151L - Culinary Fundamentals II

Institution:

Santa Fe Community College

Subject:

Description:

This class, a continuation of Culinary Fundamentals I, defines and illustrates cooking methods for fish and shellfish, eggs, vegetables, grains and pastas and presents preparation techniques for salads and salad dressings, fruits, sandwiches, charcuterie, canapés and other hors d'oeuvres. The class continues with a study of principles ofthe bakeshop quick breads, yeast breads, pies, pastries, cookies, cakes, frostings, custards, creams, frozen desserts and sauces and offers theories and practical applications of plate presentation and buffet presentation. This class stresses extensive hands-on recipe production in each category, with an emphasis on professional, fine-dining restaurant application. Prerequisite: CULA 115L. Offered: Spring.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sfcc.edu

Phone Number:

(505) 428-1000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.