CUL 125 - Sauté Station

3 Credits
Students will prepare a variety of sautéed and pan fried foods with appropriate ingredient selection and mise en place. Ensure quality, timeliness, correct cooking procedures, presentation and garnishing. Prepare classical and contemporary sauces compatible with sautéed dishes. Emphasis is on consistency and ability to produce under time constraints, organization, coordination, and ergonomics in the kitchen.

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

Course Outcomes

Prepare a variety of sautéed and pan-fried a la carte dishes.
Prepare a la carte sauce that illustrate nappe consistency and compatibility to menu items.
Identify and use utensils, pots and pans appropriate to various cooking methodologies.