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Apr 25, 2024
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2022-2023 Academic Catalog [ARCHIVED CATALOG]
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CUL 2302 - Food Production III
Credit Hours: 3
This course reviews basic cooking methods and techniques and strengthens the understanding and application of culinary terminology, proper care and use of tools, sanitation and safety techniques. Students gain an advanced knowledge of the correct procedures for the following methods: poach, fry, bake, broil, boil, roast, stew, sauté, grill, and steam. Students also gain an advanced knowledge of vegetable, pasta, grain and potato, cookery and an introduction to the preparation of game, fish, shellfish, lamb, and veal. Vegetarian and healthy cooking is covered, along with identification of the components of an entrée and plate presentation. Advanced soups and sauces are also covered. special course fee
Prerequisite(s):
CUL 1302 and CUL 1303 with a grade of “C” or better or instructor permission.
Course Typically Offered:
Fall, Spring
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