CUL 130 - Culinary Skills II

Institution:

Robert Morris University Illinois

Subject:

Description:

In this course, students practice production cooking, meat, seafood, and poultry basics through lectures, demonstrations, and lab work. First, students perform batch recipe conversions and production cookery under a variety of circumstances with the emphasis on quality. Next, regarding meats, students will be able to properly identify, prepare, store, and cook beef, lamb, pork, and veal. Students will understand and apply butchering and breakdown of primal and fabricated cuts of meats, as well as cooking techniques including braising, broiling, grilling, saut? ?ng, and stewing. For the seafood component, students identify, prepare, store, and cook fish and shellfish. Techniques for cleaning, filleting, skinning, preparing, and presenting fish are studied and assessed. Students also acquire the most prominent poultry cooking techniques, including braising, deep-frying, grilling, pan-frying, roasting, and sautéing. This is a kitchen lab course. (Prerequisites: CUL 125 & MAT 142)

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.robertmorris.edu/

Phone Number:

(312) 935-6800

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Quarter

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