CULAP 104 - Culinary Arts Apprenticeship - Food Preparation II

2 Credits
Students will discuss more advanced cooking methodologies to include cooking techniques, current sauces and marketing trends. Discussion on master production schedules and how they relate to production lists and the brigade system. Evaluate and analyze all varieties of proteins, vegetables, legumes, grains and starches. Discuss sustainability and how it effects our industry now.

Course Outcomes

Discuss the advancement of cooking techniques commonly found in today’s kitchen (immersion circulation, molecular, etc.).
Discuss modern sauces and how they relate to the classics.
Discuss the trends and fads commonly seen throughout the food service industry and how they relate to food preparation.
Discuss a master production schedule for large operations and how it relates to individual production lists.
Define the importance of the historical chefs in the industry and their contribution.
Define and describe the process for making classical stocks, soups, mother and compound sauces.
Evaluate and analyze a variety of proteins (including beef, chicken, pork, fish, game, lamb and veal), vegetables, legumes, grains, and starches using moist, dry and combination cooking methods.
1. Moist heat methods to include steam, deep and shallow poach, simmer and boil.
2. Dry heat methods to include deep fry, sauté, pan try, grill, and roast.
3. Combination cooking methods to include poêle, stew, and braise.
Evaluate and analyze the preparation of classical stocks, soups, mother and compound sauces.
Discuss the impacts of sustainability efforts in the food service industry and how they affect food production including staffing, morale, retention and growth of the industry.