May 19, 2024  
2019-2020 Archived Catalog 
2019-2020 Archived Catalog

CULA-106 Professional Cookery I

Credits 6 / 6 Contact Hours
Prerequisite: Placement into RDNG-016  (ACSR-016) is required. Prerequisite: CULA-101 , CULA-105  and FMG.-102 . Co-requisite: CULA-205 . Approved uniform and knife set required.
This course reinforces knowledge and skills achieved in Introduction to Professional Cookery and helps the student build confidence in techniques of basic cookery while cooking from menus that exemplify American and regional cooking. Students participate in food preparation and production and attention is given to portion control plate presentation and team work in a production setting.

Course Outcomes
1. Demonstrate preparing meat, fish and poultry with 95% accuracy 2. Assemble color, size and shapes in regard to plate presentation and know terminology of garnishes and garnitures with 95% accuracy 3. Explain food garnishing items and develop a sense of garnish/food combination with 90% accuracy 4. Demonstrate traditional and classical menu items, garnishes and determine their application, advantages and limitations to various menu items with 90% accuracy 5. Prepare specialty and national soups with 95% accuracy 6. Prepare tableside entrees and vegetables with 95% accuracy. 7. Read, follow and produce a menu item with 95% accuracy 8. Describe the composition and structure of meat and tell how it relates to meat selection and cooking methods with 90% accuracy 9. Identify the primal cuts of beef, veal and pork with 90% accuracy 10. Determine doneness in cooked meat with 95% accuracy 11. Explain the difference between light meat and dark meat, and explain how these differences affect cooking with 95% accuracy 12. Identify any domestic poultry item with its kind, class and style with 90% accuracy 13. Truss poultry for cooking with 90% accuracy 14. Disjoint chicken with 95% accuracy 15. Explain how the cooking qualities if fish are affected by its lack of connective tissue with 95% accuracy 16. Recognize the basic market forms of fish with 95% accuracy 17. Dress and fillet round and flat fish with 95% accuracy 18. Select appropriate cooking methods for fat and lean fish with 95% accuracy 19. Control texture, flavor, color and nutritional changes when cooking vegetables with 95% accuracy 20. Prepare and serve vegetables cooked to their proper doneness with 95% accuracy 21. Perform pre-preparation for fresh vegetables with 99% accuracy 22. Calculate yields based on trimmings losses with 95% accuracy 23. Distinguish the major types of potatoes and the best uses for each with 99% accuracy 24. Cook potatoes by baking, sautéing, pan-frying, deep-frying, boiling, steaming and prepare potato puree with 99% accuracy 25. Describe the different salad types and select appropriate salad recipes for use as appetizer, accompaniment, main course, separate course and dessert salad with 95% accuracy 26. Identify salad greens and other salad ingredients with 99% accuracy 27. Produce oil and vinegar dressings, mayonnaise and mayonnaise based dressings, cooked dressings and specialty dressing with 95% accuracy 28. Assembly salads that have eye appeal with 95% accuracy.