Catalog Course Search Details

 Department:    CUL

 Course #:    171

 Credits:    3

 Variable:     No

 IUs:    4.5

 CIP:    120503

 EPC:    850

 REV:    2021

 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  

Prerequisite: CUL 165 with a "C" or higher.

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 66

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

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

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

Course Contents

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