CUL 171 - Cooking Fundamentals

Credits: 3
Variable Credit Course: No

Lecture Hours: 0
Lab Hours: 66
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Study and preparation of basic center plate items. Dry and wet cooking method application for meat, poultry, fish, shellfish and vegetables. Classical knife cuts, meat, poultry and fish fabrication.

Prerequisite: CUL 170 with a C or higher.
Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Identify, produce and evaluate a variety of foods using all dry cooking methods following national health standards.
List and identify meat, fish, shellfish and poultry primal and sub-primal cuts.
Identify, produce and evaluate a variety of quality items using all wet cooking or combination methods following national health standards.
Demonstrate proper knife skills, hand tool and equipment operation.
Develop accurate mise en place sheets and apply daily lab.
Follow and convert a standard recipe.
Properly fabricate poultry fish and shellfish.
PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
PROGRAM OUTCOME: Demonstrate and assess fundamental techniques, knife skills, sustainable practices and cooking procedures.

Course Contents

Knife skills.
Comprehension and use of recipes.
Fundamental skills in meat, poultry and seafood preparation.
Fundamental skills in vegetable and starch preparation.

Instructional Units: 4.5