CUL 123 - Entremetier

3 Credits
Students will prepare a variety of vegetable, starch, pastas and farinaceous dishes. 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 the Culinaire al la carte menu.
Demonstrate appropriate knife techniques and cooking methodologies.
Demonstrate plating of vegetables and starches per industry standards.