CUL 118 - Breakfast Cookery

Credits 3
Preparations of breakfast cookery, including egg styles, meats, batters, starches and garnishes will be reviewed. Students will be evaluated on their speed, efficiency, organization, hygiene, cleanliness, presentation and health consciousness. Students are trained to fulfill contemporary nutritional requirements including the ability to plan and execute nutritionally sound breakfasts. Customer relations service techniques are employed.

Course Outcomes

Prepare a variety of cold salads, chutneys, sauces to accompany charcuterie platter illustrating good nutritional balance, texture and flavor compatibility.
Prepare a variety of beef and poultry cured and smoked products utilized correct curing salt amount, texture, taste, aroma, color and instructor standards.
Demonstrate the ability to prepare a variety of forcemeats based on classical formula. With correct mis en place and garnish assembly to illustrate smooth texture and even seasoning per instructor specifications.