CUL 118 - Breakfast Cookery

3 Total Credits
Students will experience hands on à la carte breakfast cookery to include egg styles and dishes, meats, batters, potatoes, cereals, breakfast breads and low-fat alternatives. Students will be evaluated on their speed, efficiency, organization, hygiene, cleanliness and presentation. Students are trained to understand contemporary nutritional guidelines (portion sizes) including the ability to plan and execute nutritionally sound breakfasts. Customer relations with direct daily customer service will be evaluated. Food quality, sanitation, and team work are evaluated.

Course Outcomes

Prepare a variety of breakfast meat preparations per instructor’s criteria.
Prepare a variety of breakfast potatoes per instructor’s criteria.
Prepare a variety of egg dishes per instructor’s criteria.
Prepare a variety of pancakes, waffles, crepes and quick breads including biscuits and scones per instructor criteria.
Prepare and serve breakfast alternatives that are low in saturated fat, salt and/or gluten free alternatives.