Students will practice and apply the skills and techniques learned in CUL I l5 (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:
Demonstrate the production of compound sauces and soups.
Demonstrate meat, poultry and seafood fabrication and portioning.
Demonstrate a proficiency in food preparation skills and cooking techniques for commercial foodservice applications.
Demonstrate basic techniques in garde-manger.
Identify various spices, herbs and food stuff.
Demonstrate how to prepare classical entrees.
Demonstrate how to use culinary equipment and tools not normally found in American kitchens.
Demonstrate an understanding of the theory and practice of advanced cooking techniques.
Demonstrate a working knowledge of advanced culinary terminology.