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Course Criteria
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3.00 Credits
This course is an introduction to and application of fundamental cooking theories and techniques. Topics of study include professionalism, sanitation, tools and equipment, knife skills and sharpening, flavors and flavorings, mise en place, stocks, soups, sauces, thickening agents, timing, station organization, palate development, food costing, and vegetable, potato, grain and pasta cookery. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)
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3.00 Credits
This course is a continuation of Food Production I with emphasis on building strong culinary foundational skills and reinforcing positive employability traits. The focus in this class is on basic cooking preparations including poach, fry, bake, broil, boil, roast, stew, saut? grill and steam. Students also gain an intermediate knowledge of vegetable, pasta, grain and potato cookery as well as an introduction to the preparation of poultry, beef and pork. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)
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3.00 Credits
This course is an introduction to the basic stocks and sauces and is based on the classical model created by Escoffier. Fundamental elements covered include fonds de cuisine, leading warm sauces, small compound sauces, cold sauces and compound butter, court-bouillons and marinades. As an essential course, a mastery of these sauces will develop the student ? palate and continue to develop his or her skill as a classical chef. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)
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3.00 Credits
An introduction to three main areas of the cold kitchen: reception foods, plated appetizers and buffet arrangements. Students learn to prepare canap ?, hot and cold hors d\'oeuvre, appetizers, forcemeats, pates, galantines, terrines, salads and sausages. Curing and smoking techniques for meat, seafood and poultry items are practiced, along with contemporary styles of presenting food and preparation of buffets. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)
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3.00 Credits
This elective course is designed to help students develop a basic proficiency in culinary French terms, names, and phrases to improve students?writing, spelling, speaking and definitions. This is an elective course and does not meet fine arts requirements for any certificate or degree. This course is not transferable for core French classes.
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3.00 Credits
This course reviews basic cooking methods and techniques and strengthens the understanding and application of culinary terminology, proper care and use of tools, sanitation and safety techniques. Students gain an advanced knowledge of the correct procedures for the following methods: poach, fry, bake, broil, boil, roast, stew, saut? grill and steam. Students also gain an advanced knowledge of vegetable, pasta, grain and potato cookery and an introduction to the preparation of game, fish, shellfish, lamb and veal. Vegetarian and healthy cooking is covered, along with identification of the components of an entr ? and plate presentation. Advanced soups and sauces are also covered. Prerequisites: CUL 1302 and CUL 1303, or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)
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3.00 Credits
This course is an introduction to meat and meat fabrication for food service operations. In this course, students learn the fundamentals of purchasing specifications, receiving, handling and storing meat as well as techniques for fabricating cuts for professional kitchens. This course also covers an introduction of the principles of receiving, identifying, fabricating and storing seafood. Identification involves round fish, flat fish, crustaceans and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabrication for professional kitchens, special storage equipment and commonly used and underutilized species of fish. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)
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3.00 Credits
This course teaches students how to cook for large groups. Students learn organizational skills for translation of recipes to large scale events such as wine dinners, wedding receptions and rehearsals, graduation parties and other events. Buffet style service including sanitation, presentation and proper flow of food are covered. Plated dinners for 150 and more are taught. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)
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3.00 Credits
Students demonstrate their practical knowledge through rotating stations in our culinary kitchen in this course. Students plan, cook and plate meals. Prerequisites: CUL 1302, CUL 1303, and CUL 2302, or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)
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3.00 Credits
This course examines regional trends. Northwestern, Southern, Central, Coastal and Eastern American foods are explored, while the interconnection between cookery and immigration patterns is taught. Prerequisite: CUL 1302 or permission of instructor. 2 lecture hours, 4 lab hours. (3 credit hours/special course fee)
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