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 124 or instructor permission.

Quarters Offered: Fall, Winter, Spring

Global Outcome(s)
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