CUL 125 - Sauté Station

Credits 3
Prepare a variety of sautéed foods with appropriate ingredient selection, mise en place, costing and presentation of à la carte menu items. Ensure quality, timeliness, correct cooking procedures, presentation and garnishing. Prepare classical and contemporary sauces compatible with sautéed dishes. Emphasis is on consistency and ability to produce under time constraints, organization, coordination, and ergonomics in the kitchen.
Course Outcomes

Prepare a variety of sautéed a la carte dishes.
Prepare a la carte sauce that illustrate nappe consistency and compatibility to menu items.
Identify and use utensils, pots and pans appropriate to various cooking methodologies.