CUL 109 - Entremetier I

3 Credits
Prepare potatoes, grains, legumes, pastas, eggs, soups and a variety of vegetables. Preparation and cooking methods such as blanching, parboiling, steaming, simmering, grilling, frying, sautéing, roasting, stewing, braising and baking, cutting, peeling, and trimming. In addition, proper portion sizing, seasoning and presentation are practiced. Food quality, sanitation, mise en place, and teamwork are evaluated.

Course Outcomes

Explain and prepare a standardized recipe to include a variety of vegetables and starch preparations based on Dry, Moist and Combination heat methodologies.
Prepare and participate in production of student lunch.