CUL 110 - Fundamentals I

3 Credits
Students prepare various proteins and side dishes using moist heat cooking methods; techniques of poaching, simmering, boiling, and steaming. Proteins and side dishes apply to cafeteria menu offerings. Seasoning, presentation and hot food holding are discussed. Food quality, sanitation, mise en place, and teamwork are evaluated.

Course Outcomes

Explain and prepare standardized recipes to include a variety of vegetables and starch preparations based on dry heat, moist heat and combination heat methodologies.
Prepare and participate in production of student lunch.
Kitchen production skills in basic mise en place and station set-up.
Display correct techniques and cooking methods; for dry heat, moist heat, and combination heat methodologies.