Catalog 2018-2019 
    Dec 05, 2020  
Catalog 2018-2019 [ARCHIVED CATALOG]

CULA 120 Restaurant Fundamentals

12 credits
In this course students will be introduced to the front line and learn in a live environment. The course will examine the avant-garde and success of current culinary trends and styles of leading chefs, restaurateurs and gastronomes.

Prerequisites: CULA 119  

Quarters Offered: Fall, Winter, Spring

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

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

  • Calculate recipes by changing yields and portion sizes
  • Demonstrate appropriate knife skills by properly boning fish, meat and poultry
  • Set up Cold Food Line and Hot Food Line
  • Maintain proper temperatures for hot and cold food items
  • Use a Point of Sale System
  • Identify, select and apply the proper cooking techniques for selected cuts of meats, poultry, fish and seafood with an emphasis on an a la carte style service

Total Hours: 210 Lecture Hours: 30 Lab or Clinical Hours: 180