CULN111 Advanced Food Preparation
Department of Business and Innovation: Culinary Arts
- I. Course Number and Title
- CULN111 Advanced Food Preparation
- II. Number of Credits
- 4 credits
- III. Number of Instructional Minutes
- IV. Prerequisites
- CULN110 (C or better) or Permission of the Department of Business + Innovation
- V. Other Pertinent Information
This advanced course focuses on developing the knowledge and skills required for success in entry or specialized level jobs in the hospitality industry. The principles introduced in this course will be useful to both hospitality management and students in other culinary programs. management and occupational students. In addition, the material covered in this course will be useful for the food service worker/manager who desires to upgrade or improve their job skills and knowledge.
Lab fees apply.
- VI. Catalog Course Description
- This kitchen lab course covers advanced food preparation and management techniques used for commercial and institutional food operations. Students develop hands-on knowledge of traditional and contemporary food preparation procedures, meat and seafood fabrication, advanced foods and quantity preparation terminology, plating, and flavor psychology.
- VII. Required Course Content and Direction
Course Learning Goals
- employ appropriate, effective, safe, and sanitary methods of handling foods and equipment in the kitchen lab;
- select the proper preparation and cooking techniques for selected cuts of meat, poultry, fish, and seafood;
- prepare breakfast items, such as breakfast meats, eggs, batter products, and accompaniments;
- utilize proper quantities of food for recipes to achieve desired yield and minimize waste;
- demonstrate modern plating concepts to produce restaurant-quality plate presentations; and
- use appropriate advanced food preparation and management terminology.
Planned Sequence of Topics and/or Learning Activities
- Review of basic food preparation
- Review of sanitation and safety
- Advanced foods and quantity preparation terminology, plating, and flavor psychology
- Cooking methods and techniques
- Breakfast preparation
- Fabrication of whole and primal cuts of meat/poultry/seafood while maximizing yield and minimizing waste.
- Cooking poultry and game birds
- Cooking meats and game
- Cooking fish and shellfish
Assessment Methods for Course Learning GoalsStudent mastery of knowledge and skills will be assessed with quizzes and lab projects.
Reference, Resource, or Learning Materials to be used by Student:
See course syllabus for required textbook.
Kitchen uniform required for culinary students, appropriate clothing including hat and non-slip shoes required for all others.