CUL 124 - Fry Station

3 Credits
Prepare crispy, golden brown and flavorful fried foods with appropriate ingredient selection, mise en place, costing and presentation of à la carte menu items. Ensure quality, timeliness, correct cooking procedures, attractive, appetizing garnishes and presentation. Prepare sauces that are appropriate to fried dishes. Emphasis is on consistency, ability to produce under time constraints, organization, coordination and ergonomics in the kitchen.

Course Outcomes

Apply appropriate knife techniques and cooking methodologies.
Prepare a variety of pan fried, deep fried and battered foods.
Demonstrate proper filtering and cleaning of the fryer.
Prepare and participate in production of student lunch.