CUL 118 - Breakfast Cookery

Credits 3
Preparations of breakfast cookery, including egg styles, meats, batters, starches and garnishes will be reviewed. Students will be evaluated on their speed, efficiency, organization, hygiene, cleanliness, presentation and health consciousness. Students are trained to fulfill contemporary nutritional requirements including the ability to plan and execute nutritionally sound breakfasts. Customer relations service techniques are employed.
Course Outcomes

Prepare a variety of breakfast meat preparations per instructor’s criteria.
Prepare a variety of breakfast potatoes per instructor’s criteria.
Prepare a variety of egg dishes per instructor’s criteria.
Prepare a variety of pancakes, waffles, crepes and quick breads including biscuits and scones per instructor criteria.
Prepare and serve breakfast alternatives that are low in saturated fat, salt and/or gluten free alternatives.