CUL 174 - Food Identification and Preparation

Credits: 3
Variable Credit Course: No

Lecture Hours: 33
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Basic cooking applications. Identification of tools and equipment, kitchen staples, stocks, soups, sauces and salads. Introduction to culinary history and identification of meat, fish, poultry, grains fruits and vegetables.

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

Student Learning Outcomes

List the positions in a brigade system and culinarians responsible for it.
Identify tools and equipment in a professional kitchen.
List the techniques used for the preparation of stocks, sauces and soups.
List the techniques used for the preparation of salads and dressings.
List wet, dry and combination cooking methods.
Identify primal and sub primal cuts for meats, fish and poultry.
List vegetarian diet types, religious and allergy restrictions and adaptations.
Name and describe food service establishment categories.

Course Contents

Tools and equipment.
Basic cooking principles.
Stocks and sauces.
Soups.
The food industry.

Instructional Units: 3