CUL 230 - Professional Cooking II

Course Description

Students will practice and apply the skills and techniques learned in CUL 115 (Professional Cooking I) to: the production of soups and compound sauces; meat and seafood fabrication; food preparation for commercial foodservice; basic garde-manger production; plating and garnishing. Students will practice hands-on development of these skills in a professional kitchen. Upon successful completion of this course, students should be able to: Practice and demonstrate the production of compound sauces and soups Practice and demonstrate meat, poultry and seafood fabrication and portioning Develop proficiency in food preparation skills and cooking techniques for commercial foodservice applications Practice and demonstrate basic techniques in garde-manger Identify various spices, herbs and food stuff Be able to prepare classical entrees Use culinary equipment and tools not normally found in American kitchens Expand the use of culinary terms and technology

Credit Hours: 3
Lecture Hours: 2
Lab Hours: 2

Course Prerequisites: CUL 115