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: 1
Lab Hours: 4
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:
CULA 1116 - Food Production Lab III
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 1116 - Food Production Lab III
All Credit(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: |
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. Work as Chef of the Day |
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
- Meat
- Cuts
- Quality: Grades– quality and yield
- How to choose
- How to handle and store
- How to prepare
- Poultry
- Types
- Quality: UDSA Grades: A, B, and C
- How to choose
- How to handle and store
- How to prepare
- Seafood
- Types: fin fish and shellfish
- Quality: Grades A, B, and C
- How to choose
- How to handle and store
- How to prepare
- Cooking techniques
- Roasting
- Broiling
- Stewing
- Braising
- Poaching
- Sautéing
- Frying
- 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
- Menu Planning
- Seasonality
- Variety
- Cost
- Nutrition
- Flexibility
- Plan a menu and prepare a dinner service
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: 1
Lab Hours: 4
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:
CULA 1116 - Food Production Lab III
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 1116 - Food Production Lab III
All Credit(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: |
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. Work as Chef of the Day |
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
- Meat
- Cuts
- Quality: Grades– quality and yield
- How to choose
- How to handle and store
- How to prepare
- Poultry
- Types
- Quality: UDSA Grades: A, B, and C
- How to choose
- How to handle and store
- How to prepare
- Seafood
- Types: fin fish and shellfish
- Quality: Grades A, B, and C
- How to choose
- How to handle and store
- How to prepare
- Cooking techniques
- Roasting
- Broiling
- Stewing
- Braising
- Poaching
- Sautéing
- Frying
- 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
- Menu Planning
- Seasonality
- Variety
- Cost
- Nutrition
- Flexibility
- Plan a menu and prepare a dinner service