CUL 123 - Entremetier

3 Credits
Students will prepare a variety of vegetable, starch, pastas and farinaceous dishes. Utilizing methodologies such as; grilling, steaming, poaching, sautéing, and broiling will be used in this course. Attention to; appearance, texture, seasoning, quality, consistency and ability to produce under time constraints will be reviewed. Mise en place, organization, coordination and ergonomics in the kitchen will be monitored and reviewed.

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

Course Outcomes

Explain and prepare standardized recipes that includes a variety of vegetable and starch dishes for the Culinaire al la carte menu.
Demonstrate appropriate knife techniques and cooking methodologies.
Demonstrate plating of vegetables and starches per industry standards.