This course is a continuation of CULA 230. Skills development will include production of pies, pastries, cookies, cakes, frostings, custards, creams and dessert sauces. Students will demonstrate continued improvement in previous skills with emphasis on identification, fabrication, and appropriate cooking methods for wild game, fish and shellfish. The semester will culminate with a written and practical exam from the National Occupations Testing Institute (NOCTI). Students who successfully complete the exam will receive the Culinary Arts Cook certification from NOCTI-ACF.
CULA 240Advanced Entrees/Intro to Bakeshop*
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 230
Grading Method
Letter grade
III. Catalog Course Description
This course is a continuation of CULA 230. Skills development will include production of pies, pastries, cookies, cakes, frostings, custards, creams and dessert sauces. Students will demonstrate continued improvement in previous skills with emphasis on identification, fabrication, and appropriate cooking methods for wild game, fish and shellfish. The semester will culminate with a written and practical exam from the National Occupations Testing Institute (NOCTI). Students who successfully complete the exam will receive the Culinary Arts Cook certification from NOCTI-ACF.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Produce a variety of pastry items including pies, tarts, cookies, and laminated dough products.
- Produce a variety of custards both stirred and baked.
- Demonstrate a working knowledge of dessert sauces and meringues.
- Prepare and assemble a variety of cakes and frostings.
- Identify, fabricate, and apply the appropriate cooking methods for a variety of game animals.
- Identify, fabricate, and apply the appropriate cooking methods for a variety of fish and shellfish.
- Identify and prepare a variety of hot and cold hors d’oeuvre appropriate for a meal or an event.
V. Topical Outline (Course Content)
Chapter 29: Principles of the Bakeshop
Chapter 30: Quick Breads
Chapter 31: Yeast Breads
Chapter 32:Pies, Pastries, and Cookies
Chapter 33: Cakes and Frostings
Chapter 34: Custards, Creams, Frozen Desserts and Dessert Sauces
VI. Delivery Methodologies
Required Assignments
A written assignment is required with each chapter
Additional written assignments: Food Memory, Chef Biography, 10 Foods you could eat for the rest of your life.
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.: by Sarah R. Labensky and Alan M. Hause, textbook and workbook.
Required Materials
3 ring notebook with dividers, pen and pencil, pocket notebook and pocket calculator, knives, instant read thermometer, chef’s coat, check pants, black shoes, and black cap.
Specific Course Activity Assignment or Assessment Requirements
A written assignment is required with each chapter
Additional written assignments: Food Memory, Chef Biography, 10 Foods you could eat for the rest of your life.
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