CUL 130 Culinary Arts Principles and Applications III

Prerequisites: CUL 101 with a grade of C or better
1 lecture per week, 4 hrs lab: 3 hrs credit
This course will continue to develop the students’ working knowledge of the professional kitchen. In this third kitchen course, students will learn the fundamental principles of fish and seafood including identification, fabrication, and various cooking techniques. Fundamental, classical and modern techniques will be taught through a variety of recipes. In addition, this course will also focus on Garde Manger (cold food production) and cooking for special dietary needs. Service styles, cost and portion control and menu design will also be taught. Emphasis will be placed on mise en place, professionalism, cleanliness in the workplace, and timeliness of execution. Presentation of plates and garnishes will also be taught.