CUL 111 - Fundamentals II

3 Credits
Display the preparation of various proteins and side dishes using dry heat cooking methods; techniques of broiling, grilling, roasting, baking, sautéing, pan frying and deep frying. Seasoning, presentation and hot food holding are discussed. Food quality, sanitation, mise en place, and teamwork are evaluated.

Course Outcomes

Intermediate level production & Fabrication of proteins and apply proper Dry, Moist, & Combination cooking methodologies appropriate to meat, fish and poultry.
Organize and execute Small batch cookery in cafeteria or quantity production.