CULN 250 - Culinary Arts Two Advanced Culinary Techniques and Preparations

Credit Hours: 3
Lecture Hours: 3
Laboratory (or Other) Hours: 0

Prerequisite(s): CULN 100 and CULN 115 and CULN 120 and CULN 125 or BKNG 110 and BKNG 115
Corequisite(s): CULN 255
Restriction(s): None

This course teaches the preparation and presentation of cold food along with the basic principles of charcuterie. Emphasis is placed on the principles and techniques required to produce high-quality products from these two disciplines. This course provides students with exposure to the vocabulary of the two areas as well as a look at the evolution of garde manger and charcuterie through the course of history to the present day. Students also learn the layout and production of traditional cold food buffets for salon-style presentations.

Student Learning Outcomes of the Course:

Identify quality standards of garde manger items
Describe necessary steps to prepare garde manger items
Describe and identify advanced cooking methods and culinary terminology
Describe and identify the practices of proper safety and sanitation techniques
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior