CUL 123 - Entremetier II

Credits 3
Prepare a variety of vegetable, starch, pastas, soups, egg and farinaceous dishes. Knife skills to include; tourne, batonette, allumette, rondelle, paysanne, julienne, and chiffanade will be used in this course. Utilizing methodologies such as; grilling, steaming, poaching, sautéing, and broiling will be used in this course. Attention to; appearance, texture, seasoning, quality, consistency and ability to produce under time constraints will be reviewed. Mise en place, organization, coordination and ergonomics in the kitchen will be monitored and reviewed.

Course Outcomes

Explain and prepare standardized recipes that includes a variety of vegetable and starch dishes for Culinaire al la carte menu.
Demonstrate appropriate knife techniques and cooking methodologies.
Demonstrate plating of vegetables and starches per industry standards.