CULAP 115 - Culinary Arts Apprenticeship - Practical Exam Prep

2 Credits
To prepare the Apprentice for the Certified Sous Chef practical and written assessments. Students will participate with hands-on labs honing fabrication skills of a variety of proteins (beef, lamb, chicken, pork, fish and game). Production of mother sauces to small sauces, cooking techniques for vegetables, starches and proteins will be completed. Advanced plating techniques utilized in the industry will be demonstrated.

Course Outcomes

Demonstrate fabrication of flatfish.
Demonstrate different cooking and plating methodologies for flatfish filets.
Demonstrate rice pilaf methodology.
Demonstrate proper broiling of meats to desired temperatures to include NY striploin.
Demonstrate proper methodology of vinaigrettes and pairing with appropriate greens.
Demonstrate a matignon to specifications.
Demonstrate proper fabrication and cooking of artichokes as defined in the Professional Cooking text.
Demonstrate stocks to sauces to plating techniques to current industry standers.