Catalog 2017-2018 
    Apr 21, 2021  
Catalog 2017-2018 [ARCHIVED CATALOG]

CULA 119 Intermediate Culinary Skills & Concepts

7 credits
Students expand on the competencies introduced in CULA 116  to learn more advanced skills and modern cooking techniques by creating secondary sauces, pan sauces, and further their understanding of cooking methodology. Students also learn techniques on advanced protein breakdown including meat, poultry, and fish. Identification of products, advanced knife skills, and techniques on seasoning and flavoring will be highlighted.

Prerequisites: CULA 116 , CULA 128 .

Quarters Offered: Fall, Winter, Spring

Global Outcomes:
This course teaches to the global outcome of Communication.

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

  • Demonstrate proficient skill in advanced sauce making  
  • Identify vegetables, grains, and starches and differentiate proper cooking methods for them
  • Identify and fabricate fresh seafood, meat, and poultry
  • Compose complex braised, roasted, and stewed dishes using standardized recipes
  • Execute complex dishes employing standardized recipes
  • Illustrate the use and understanding of herbs, spices, and other seasonings in modern cooking techniques
  • Demonstrate understanding of quantity cooking by executing recipes for banquet and cafeteria outlets 

Total Hours: 110 Lecture Hours: 30 Lab or Clinical Hours: 80