CULA 230 Adv Entrees & Plate Presentation*

This course is a continuation of CULA 120 with an introduction to the bakeshop. Baking formulas and the use of bakers’ percentages will be introduced along with identification and use of baking tools and equipment. Skills development will include production of quick breads, yeast breads. Students will demonstrate continued improvement in their cooking skills with emphasis on identification, fabrication and appropriate cooking methods for veal and lamb.

Credits

6 Credits

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

135

Prerequisite

CULA 120

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

Credit Hours Narrative

6 Credits

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

135

Prerequisite Narrative

CULA 120

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

This course is a continuation of CULA 120 with an introduction to the bakeshop. Baking formulas and the use of bakers’ percentages will be introduced along with identification and use of baking tools and equipment. Skills development will include production of quick breads, yeast breads. Students will demonstrate continued improvement in their cooking skills with emphasis on identification, fabrication and appropriate cooking methods for veal and lamb.

IV. Student Learning Outcomes

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

  • Understand the difference between a standardized recipe and a baking formula.
  • Apply the use of bakers’ percentages.to adjust the yield of a bakery formula.
  • Identify and demonstrate the use of baking tools and equipment.
  • Produce a variety of quick breads, yeast breads.
  • Identify, fabricate, and apply the appropriate cooking method for veal and lamb.
  • Identify different types and styles of sandwiches and prepare a variety of hot and cold sandwiches.
  • Prepare a variety of salads and salad dressing and identify the different types and styles of salads including tossed, bound and composed.
  • Explain the basic principles of buffet planning, set up, and communicate event plans with banquet event order (BEO).
  • Describe the basic principles of plate presentation and use a variety of techniques to add visual appeal to plated foods.

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