Culinary Arts - CUL 227
Restaurant Cooking and Preparation
3 Credit Hours1 Lecture Hours4 Laboratory Hours
Students will participate in four workstations: Roast Grill, Sauté, Entremetier (middle station) and Garde Manger Pantry. Students will learn classical and modern cooking techniques, recipe development, importance of consistency and clean work methods.
(A requirement that must be completed before taking this course.)
(A course to be taken in the same semester as this course.)
Upon successful completion of the course, the student should be able to:
- Analyze food components, provisions, storeroom and seasonal items used in the professional kitchen.
- Identify the safety issues involved in an à la carte operation.
- Identify sanitation issues involved in an à la carte operation.
- Classify the food equipment used in an à la carte operation.
- Review daily menu preparations through dissertation.
- Identify the importance of proper product utilization.
- Explain the skills necessary for completion of the daily mise en place.
- Demonstrate acquired kitchen skills by producing the daily menu.
- Outline the strategy involved in the daily menu writing.
- Interpret strategy involved in the daily menu planning.
- Complete the daily work requirements for Sauté, Roast Grill, Entremetier (middle) or Garde Manger Pantry stations.
- Demonstrate individual and team skills towards the completion of high quality soups, sauces, entrées, salads, appetizers and daily specialties.
- Ascertain classical and modern cooking techniques.
- Manage all tasks in a clean and orderly manner.
| ||227||113700||Restaurant Cook Prep||MC||3||Grosz P / Loving S||0/8/0||Closed||$443.00||T W R F 06:45 AM-10:45 AM VT695
| ||227||113711||Restaurant Cook Prep||MC||3||Grosz P||0/7/0||Closed||$443.00||T W R F 06:45 AM-10:45 AM VT695
| ||227||113741||Restaurant Cook Prep||MC||3||Grosz P||0/8/0||Closed||$443.00||T W R F 06:45 AM-10:45 AM VT695
Key: Day of the Week
- T = Tuesday
- R = Thursday
- S = Saturday
- X = Sunday