CULN 255 - Culinary Arts Two Advanced Culinary Techniques and Preparations Laboratory

Credit Hours: 1
Lecture Hours: 0
Laboratory (or Other) Hours: 4

Prerequisite(s): CULN 100 and CULN 115 and CULN 120 and CULN 125 or BKNG 110 and BKNG 115
Corequisite(s): CULN 250
Restriction(s): None

An advanced culinary class which focuses on the art and science of culinary preparation as it relates to Charcuterie, Garde Manger and general cooking principles. Students will learn more extensive vocabulary related to food service operations with an emphasis on the above mentioned areas of the kitchen. The course will present culinary specializations dealing with charcuterie, meat curing, sausage making (meat, poultry and fish), preservations, galantine, pate, mousse, various cold salads, and many other applications used in the professional kitchen today. Strict emphasis will be placed on sound cooking fundamentals and principles.

Student Learning Outcomes of the Course:

Demonstrate proficiency in advanced culinary vocabulary and theoretical practices through practical assignments and exams
Identify the proper methods of food preservation through technical use of lecture knowledge and instructor demonstration
Apply methods learned for laying out platters with hands on exercise using a combination finished product and student made garnishes
Discuss and prepare the various ingredients and finished dishes found in the Garde Manger kitchen.
Describe general cooking principles such as the The Maillard Reaction, what they mean, how they are employed to food to alter taste, texture and doneness through final written exam
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior