CUL 111 - Fundamentals II

3 Credits
Students prepare various proteins and side dishes of small batch cookery using dry heat cooking methods; techniques of broiling, grilling, roasting, baking, sautéing, pan-frying and deep frying. Seasoning, presentation and hot food holding are discussed. Food quality, sanitation, mise en place, and teamwork are evaluated.

Prerequisite(s): CUL 105 with a 1.0 or higher

Course Outcomes

Intermediate level production & fabrication of proteins and apply proper dry, moist, & combination cooking methodologies appropriate to meat, fish and poultry.
Organize and execute small batch cookery in cafeteria or quantity production.