2019 - 2020 College Catalog 
    
    Mar 28, 2024  
2019 - 2020 College Catalog [ARCHIVED CATALOG]

CULN 250 - Culinary Arts Two Advanced Culinary Techniques and Preparations


Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): CULN 100  and CULN 115  and CULN 120  and CULN 125  or BKNG 110  and BKNG 115 

Restriction(s): None

Corequisite(s): CULN 255  

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