I. General Information

1. Course Title:
Food Production Lab II

2. Course Prefix & Number:
CULA 1113

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 1

Lab Hours: 4

4. Course Description:

In this course students learn fruit, vegetable, and starch identification and cookery. Students will also learn to prepare salads, salad dressings, and breakfast items. Employability traits such as professionalism, communication, accountability, and productivity will be covered.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

3. Prior Learning - the following prior learning methods are acceptable for this course:

• Advanced Standing
• Advanced Placement (AP)
• International Baccalaureate
• American Council on Education
• Military Experience
• Specialty Schools
• Demonstration
• Portfolio

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Culinary Arts Certificate

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Demonstrate interpersonal communication skills	Work with your team to plan a breakfast service.
Analyze and follow a sequence of operations	Prepare a salad and salad dressing from scratch.
Work as a team member to achieve shared goals	Work with team members to create a breakfast service.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Identify and understand how to choose various fruits;
• Identify and understand how to choose various vegetables;
• Prepare vegetables as a main dish and side dish; 
• Identify and understand how to choose various starches; 
• Prepare starches as main dishes and side dishes; 
• Describe the components of salads and salad dressings;
• Create salads and salad dressings from scratch;
• Describe the primary breakfast foods and how to safely prepare them; 
• Prepare breakfast dishes, including eggs, meats, potatoes, and cereals; and
• Summarize the traits of a good employee.

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Fruits
• USDA grades for fresh and canned fruit
• Types of fruit: summer, winter, and tropical
• Proper handling and storage of fruits
• Summer fruits include berries, cherries, grapes, melons, peaches, nectarines, plums, and pears
• Winter fruits include citrus fruits and apples
• Tropical fruits include bananas, figs, kiwis, mangos, papayas, pineapple, and coconut
2. Vegetables
• Types of vegetables: flower, fruit, green leafy, seed, root/tuber, and stem are categories of vegetables:
  • Flower vegetables include broccoli, cauliflower, Brussels sprouts, and cabbage
  • Fruit vegetables include avocados, cucumbers, eggplants, peppers, squash, and tomatoes
  • Green leafy vegetables include various types of lettuce, mustard greens, spinach, and Swiss chard
  • Seed vegetables include corn, peas, and beans
  • Root vegetables include carrots, beets, radishes, turnips, and onion
  • Tuber vegetables include potatoes, sweet potatoes, and yams
  • Stem vegetables include asparagus, celery, artichokes, and mushrooms
  • Proper handling and storage of vegetables
3. Starches
• Potatoes
  • Types
  • How to choose
  • How to store
• Legumes
• Types
• How to choose
• How to store
• Grains
• Types
• How to choose
• How to store
• Pastas
• Types
• How to choose
• How to store
4. Salads and Salad Dressings
• Salad
• Five basic types of salad: green salads (tossed or composed), bound, vegetable, fruit, and combination
• How to choose salad components
How to store salad components
• Salad dressings
• Four main salad dressings: vinaigrette, emulsified vinaigrette, mayonnaise-based, and mayonnaise.oose sslar dressing ingredients
• How to choose salad dressing ingredients
• How to store salad dressinds
• Dips
• Types of dips
5. Breakfast Foods
• Primary breakfast foods
  • Pancakes, waffles, crêpes, and French toast
   
• Types of eggs and how to prepare them

  • Egg grades and sizes
• Types of breakfast meats and how to prepare them
  • Bacon, sausage, ham, Canadian bacon, and fish
• Types of breakfast potatoes and how to prepare them
  • Hashbrowns and home fries
• Types of breakfast grains/ cereals
  • Hot and cold
  • Whole, cracked, or flaked
  • Granular
  • How to store breakfast grains and cereals
• Types of breakfast pastries
6. Traits of a Good Employee
• Professionalism
• Communication
• Accountability
• Productivity
• Respect
• Conflict management
• Following directions
• Being on time

2. Laboratory/Studio Sessions

1. Fruits
• Proper handling and storage
• Fruit preparation
2. Vegetables
• Proper handling and storage of vegetables
• Vegetable preparation
3. Starches
• Potatoes
  • How to store
  • Preparation methods
  • Legumes
    • How to store
    • Preparation methods
    • Grains
      • How to store
      • Preparation methods
      • Pastas
        • How to store
        • Preparation methods
4. Salads and Salad Dressings
• Salad
• How to store salad components
• Salad preparation methods
• Salad Dressings
  • How to store salad dressings
  • Salad dressing preparation methods
  • Dips
    • How to prepare and store dips
5. Breakfast Foods
• Primary breakfast foods and how to prepare them
• Types of eggs and how to prepare them
  Preparation methods: simmering, frying, poaching, baking
• Types of breakfast meats and how to prepare them
  • Preparation methods
• Types of breakfast potatoes and how to prepare them
  • Preparation methods
• Types of breakfast grains/cereals
  • How to store breakfast grains and cereals
  • How to prepare breakfast grains and cereals