CUL 135 - Culinary Skills III

Institution:

Robert Morris University Illinois

Subject:

Description:

This course covers fish/shellfish i.d. and fabrication, poultry i.d. and fabrication, vegetables, starches and legumes, batch recipes and conversions. Fish identification as well as purchasing specification, receiving, storage and handling of fresh fish and shellfish will be explored. Students will identify the type of fish/shellfish and use the correct cooking method. Students learn about various market forms of poultry and proper fabrication of products. Students will further sharpen knife skills and must demonstrate ability to fabricate cuts of poultry and focus on proper cooking techniques. Students will learn how cooking is done in large quantities. Items such as stocks, sauces, savory items, fruits, entrees, vegetables and starches will be prepared by the student. An analysis of classic and favorite recipes will be scaled and converted to create production recipes that may be used in banquets, for catering, or in a restaurant kitchen. This is a kitchen lab course. ( Prerequisite: CUL 130 & 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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