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Nov 08, 2024
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2024-2025 Academic Catalog
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CULA 23023 - Food Production III
Credit Hours: 3
This course reviews basic cooking methods and techniques and strengthens the understanding and application of culinary terminology, proper care and use of tools, sanitation and safety techniques. Students gain an advanced knowledge of the correct procedures for the following methods: poach, fry, bake, broil, boil, roast, stew, sauté, grill, and steam. Students also gain an advanced knowledge of vegetable, pasta, grain and potato, cookery and an introduction to the preparation of game, fish, shellfish, lamb, and veal. Vegetarian and healthy cooking is covered, along with identification of the components of an entrée and plate presentation. Advanced soups and sauces are also covered.
Associated Fees: Special Course Fee
Course Code History: CUL 2302
Prerequisite(s):
Complete CULA 13023 and CULA 13033 with a grade of “C” or better or instructor permission.
Course Typically Offered:
F, S
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