CUL 111 - Fundamentals II

Credits 3
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.