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:
CULA 1113 - Food Production Lab II
All Course(s) from the following...
Course Code | Course Title | Credits |
CULA 1101 | Culinary Techniques and Terminology | 1 cr. |
CULA 1104 | Applied Food Safety and Sanitation | 1 cr. |
CULA 1107 | Culinary Math and Spreadsheet Analysis | 2 cr. |
CULA 1110 | Food Production Lab I | 3 cr. |
CULA 1119 | Garde and International Flavors | 2 cr. |
CULA 1122 | Food Identification and Purchasing | 1 cr. |
CULA 1128 | Internship I | |
7. Other Prerequisites
Students must be accepted into the Culinary Arts program.
9. Co-requisite Courses:
CULA 1113 - Food Production Lab II
All Course(s) from the following...
II. Transfer and Articulation
3. Prior Learning - the following prior learning methods are acceptable for this course:
- Advanced Standing
- Military Experience
- Specialty Schools
- Demonstration
III. Course Purpose
Program-Applicable Courses – This course fulfills a requirement 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 Banquet service. |
Analyze and follow a sequence of operations |
Prepare a multiple recipes |
Work as a team member to achieve shared goals |
Work with team to create buffet or banquet 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
- 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
- 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
- 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
- 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
- Breakfast Foods
- Primary breakfast foods
- Pancakes, waffles, crêpes, and French toast
-
Types of eggs and how to prepare them
- 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
- Traits of a Good Employee
- Professionalism
- Communication
- Accountability
- Productivity
- Respect
- Conflict management
- Following directions
- Being on time
2. Laboratory/Studio Sessions
- Fruits
- Proper handling and storage
- Fruit preparation
- Vegetables
- Proper handling and storage of vegetables
- Vegetable preparation
- 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
- 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
- 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
- Types of breakfast potatoes and how to prepare them
- Types of breakfast grains/cereals
- How to store breakfast grains and cereals
- How to prepare breakfast grains and cereals
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:
CULA 1113 - Food Production Lab II
All Course(s) from the following...
Course Code | Course Title | Credits |
CULA 1101 | Culinary Techniques and Terminology | 1 cr. |
CULA 1104 | Applied Food Safety and Sanitation | 1 cr. |
CULA 1107 | Culinary Math and Spreadsheet Analysis | 2 cr. |
CULA 1110 | Food Production Lab I | 3 cr. |
CULA 1119 | Garde and International Flavors | 2 cr. |
CULA 1122 | Food Identification and Purchasing | 1 cr. |
CULA 1128 | Internship I | |
7. Other Prerequisites
Students must be accepted into the Culinary Arts program.
9. Co-requisite Courses:
CULA 1113 - Food Production Lab II
All Course(s) from the following...
II. Transfer and Articulation
3. Prior Learning - the following prior learning methods are acceptable for this course:
- Advanced Standing
- Military Experience
- Specialty Schools
- Demonstration
III. Course Purpose
1. Program-Applicable Courses – This course fulfills a requirement 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 Banquet service. |
Analyze and follow a sequence of operations |
Prepare a multiple recipes |
Work as a team member to achieve shared goals |
Work with team to create buffet or banquet 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
- 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
- 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
- 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
- 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
- Breakfast Foods
- Primary breakfast foods
- Pancakes, waffles, crêpes, and French toast
-
Types of eggs and how to prepare them
- 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
- Traits of a Good Employee
- Professionalism
- Communication
- Accountability
- Productivity
- Respect
- Conflict management
- Following directions
- Being on time
2. Laboratory/Studio Sessions
- Fruits
- Proper handling and storage
- Fruit preparation
- Vegetables
- Proper handling and storage of vegetables
- Vegetable preparation
- 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
- 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
- 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
- Types of breakfast potatoes and how to prepare them
- Types of breakfast grains/cereals
- How to store breakfast grains and cereals
- How to prepare breakfast grains and cereals