I. General Information

1. Course Title:
Food Production Lab III

2. Course Prefix & Number:
CULA 1116

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 0

Lab Hours: 6

4. Course Description:

In this course, students will learn the techniques of roasting, broiling, stewing, braising, poaching, sautéing, and frying. Students will learn how to process meats, poultry, and seafood. Emphasis will be placed on production techniques, menu selection, food presentation, and quality. This course will also review basic cooking techniques and methods and will strengthen their understanding of culinary terminology, proper care and use of tools, and sanitation and safety techniques.

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:
Analyze and follow a sequence of operations	Successfully braise a cut of meat.
Utilize appropriate technology	Choose the correct type of plates and garnishes to complement your meal.
Work as a team member to achieve shared goals	Work with your team to plan, prepare, plate, and serve a meal.

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

• Identify the types and cuts of meats and proper storage technique;
• Identify the types of poultry and proper storage techniques;
• Identify the types for seafood and proper storage techniques;
• Describe the difference between dry-heat, dry-heat cooking with oil or fat, moist-heat, and combination cooking techniques;
• Demonstrate the following cooking methods: roasting, broiling, stewing, braising, poaching, sautéing, and frying;
• Assess the quality of meats, poultry and seafood; 
• Demonstrate proper plating and garnish techniques;
• Create a balanced menu whose dishes complement one another; and
• Demonstrate proper food handling, sanitation, and safety techniques.

V. Topical Outline

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

2. Laboratory/Studio Sessions

1. Meat
   • Cuts
   • Quality: Grades– quality and yield
   • How to choose
   • How to handle and store
   • How to prepare
2. Poultry
   • Types
   • Quality: UDSA Grades: A, B, and C
   • How to choose
   • How to handle and store
   • How to prepare
3. Seafood
   • Types: fin fish and shellfish
   • Quality: Grades A, B, and C
   • How to choose
   • How to handle and store
   • How to prepare
4. Cooking techniques
   • Roasting
   • Broiling
   • Stewing
   • Braising
   • Poaching
   • Sautéing
   • Frying
5. Garnishes and Plating
   • Garnishes should add visual appeal and flavor
   • Types of plating dishes
   • Plating components: Emphasis, contrast, texture, balance, color, simplicity, garnish, sauce, shape
6. Menu Planning
   • Seasonality
   • Variety
   • Cost
   • Nutrition
   • Flexibility
7. Plan a menu and prepare a dinner service