CULA 230 Adv Entrees & Plate Presentation*

This course is a continuation of CULA 120. Healthy and special diet cooking strategies are introduced as well as sandwich and salad preparation, hors d'oeuvres and canapés, and buffet and plate presentation. Students will demonstrate continued improvement in previous skills with emphasis on identification and fabrication of veal, lamb, wild game, fish, and shellfish and applying appropriate cooking methods. Prerequisite: CULA 120.

Credits

3

Semester Contact Hours Lecture

48

Semester Contact Hours Lab

144

General Education Competency

[GE Core type]

CULA 230Adv Entrees & Plate Presentation*

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Business & Culinary Arts

II. Course Specification

Course Type

Program Requirement

General Education Competency

[GE Core type]

Credit Hours Narrative

3

Semester Contact Hours Lecture

48

Semester Contact Hours Lab

144

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

This course is a continuation of CULA 120. Healthy and special diet cooking strategies are introduced as well as sandwich and salad preparation, hors d'oeuvres and canapés, and buffet and plate presentation. Students will demonstrate continued improvement in previous skills with emphasis on identification and fabrication of veal, lamb, wild game, fish, and shellfish and applying appropriate cooking methods. Prerequisite: CULA 120.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

  • Continue to improve their knife skills and basic cooking techniques. Students will be able to identify primal, sub primal and fabricated cuts, preform basis butchering procedures, and apply appropriate cooking methods to veal, lamb, game and fish and shellfish. Students will also finish the semester with a basic working knowledge of hors d’oeuvres, canapés, buffet presentation and plate presentation.

V. Topical Outline (Course Content)

Chapter 14: Veal Chapter 15: Lamb Chapter 19: Fish and Shellfish Chapter 18: Game Chapter 36: Buffet Presentation Chapter 35: Plate Presentation Chapter 24: Salads and Salad Dressings Chapter 26: Sandwiches Chapter 23: Healthy Cooking Chapter 28:Hors d’oeuvres and Canapes

VI. Delivery Methodologies

Required Assignments

A written assignment is required with each chapter Additional written assignments: "Last Supper" What would be your last meal on earth? Assemble a Bench book of all recipes used in the classroom and Desert Cafe

Required Exams

Chapter Quizzes for each chapter. Comprehensive Mid-term and Final Exams Lab and Desert Café evaluations

Required Text

"On Cooking" 5th ed. Update: by Sarah R. Labensky and Alan M. Hause, textbook and MyCulinaryLab access code.

Required Materials

Other materials needed: knife kit, instant read thermometer, chef’s coat, check pants, black shoes, and white cap.

Specific Course Activity Assignment or Assessment Requirements

A written assignment is required with each chapter Additional written assignments: "Last Supper" What would be your last meal on earth? Assemble a Bench book of all recipes used in the classroom and Desert Cafe Chapter Quizzes for each chapter. Comprehensive Mid-term and Final Exams Lab and Desert Café evaluations