CUL 173 - The Cold Kitchen

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 salads, salad dressings sandwiches, appetizers, dips, spreads and cured meats.

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

Student Learning Outcomes

Identify tools and equipment used in Garde Manger.
Identify, produce and evaluate vinaigrettes, emulsified dressings and dips.
List and produce a variety of salads including green salads, composed salads and bound salads.
Demonstrate basic meat grinding curing applications.
Properly prepare various hot and cold appetizers.
Demonstrate proper knife skills, hand tool and equipment operation.
Develop accurate mise en place sheets and apply in daily lab.
Follow and convert a standard recipe.
Demonstrate buffet and grab and go presentation techniques.
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.
Salads and salad dressings.
Pasta and grain cookery.
Cold foods presentation, i.e. platters, trays, bowls, and containers.
Introduction to basic garnishes.
Introduction to basic pantry equipment to include the slice robot coupe and mandolin.
Basic Garde Manger techniques.
Meat curing applications / basic grind sausage.

Instructional Units: 4.5