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 Outcome(s)
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