2019 - 2020 College Catalog 
    
    Jun 15, 2024  
2019 - 2020 College Catalog [ARCHIVED CATALOG]

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


Credit Hours: 1
Lecture Hours: 0
Laboratory Hours: 4

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 250  

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:
  1. Demonstrate proficiency in advanced culinary vocabulary and theoretical practices through practical assignments and exams
  2. Identify the proper methods of food preservation through technical use of lecture knowledge and instructor demonstration
  3. Apply methods learned for laying out platters with hands on exercise using a combination finished product and student made garnishes
  4. Discuss and prepare the various ingredients and finished dishes found in the Garde Manger kitchen.
  5. 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
  6. Recognize and apply available and emerging technologies
  7. Adhere to classroom policies and demonstrate/exhibit professional behavior