CUL 126 - Broiler Station

3 Credits
Students will prepare attractive and appetizing grilled/broiled proteins, vegetables and starches with appropriate ingredient selection, mise en place, costing and presentation of à la carte menu items. Ensuring quality, timeliness, correct cooking procedures and presentation. Prepare à la carte classical and contemporary sauces of consistency and compatibility with grilled dishes. Emphasis on consistency, ability to produce under time restraints, organization, coordination, and ergonomics in a commercial kitchen environment.

Course Outcomes

Demonstrate the ability to prepare a variety of grilled/broiled items.
Identify and use utensils to various cooking methodologies.
Demonstrate to grill products to correct temperatures.