CULA 1325 - Culinary II (Fabrication)

3 sem hrs cr

This course will introduce the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, spices. Students will then explore the subject of meats, poultry, seafood and their application in foodservice operations. Prerequisite: CULA 1320  

In rare and unusual circumstances, a course prerequisite can be overridden with the permission of the Department Lead for the discipline.

Transfer (UT) or Non-Transfer Course (UN): UN

• explain and demonstrate the concept of Hazardous Analysis Critical Control Points in the professional kitchen as it applies to sanitation and safety procedures to food preparation techniques.
• describe composition, structure of meats, poultry and seafood and explain the use of federal inspection and grading system in selecting and purchasing meats.
• apply proper storage procedures to ensure maximum shelf life for fresh and frozen meats, poultry, seafood, grains, legumes and vegetables.
• apply proper cooking methods of proteins grains, legumes, vegetables, meats, poultry and seafood to establish a complete nutritious plated meal presentation.
• apply sustainable purchasing and production practices.